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Duck Sausage Rolls With a Twist from Full of Flavor

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appetizers(1) | beef(2) | chicken(2) | desserts(1) | fish(1) | main(7) | oct10(1) | pasta(1) | pork(1) | salad(1) | shrimp(1) | sides(4)

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Asparagus with Citrus and Oregano

(Saveur, April, 2009)

Microwaving asparagus in a tightly covered dish with a little water and olive oil is a fast, easy way to steam the vegetable while preserving its color, texture, and flavor.
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Canlis Salad

(Saveur, April, 2009)

This salad comes from the namesake Seattle restaurant.
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Chocolate Caramel Tart

(Saveur, April, 2009)

When making this dessert, we found that darker, dutch-process cocoa powder makes for a more flavorful, cookie-like crust.
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Country Captain

(Saveur, April, 2009)

This curried chicken casserole (from Atlanta’s Watershed) is a Southern Lowcountry classic.
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Crostini with Black-Eyed Peas, Radicchio, and Raisins

(Saveur, April, 2009)

The appeal of this first course (from Brooklyn’s Marlow & Sons) comes from the bright contrast of earthy and tangy flavors.
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Healthful Info:

Cut back a bit on the olive oil to lower the fat content to make an even healthier version of this dish.

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Comments:

On April 24, 2009, 4:22 pm foodieprincess said:

If people know that I am a culinary school graduate then usually upon their first visit to my home they expect to be wowed. God forbid I should serve a simple roast chicken. However, I am always happy to oblige and play the role of Food Network Star. I love having people over for drinks because it gives me a chance to make starters and appeitizers which I love. I was a little unsure about this recipe at first glance but I'm so glad I gave it a try. As my teenage brother would say it was indeed "The Bomb". The combination of flavors just blew me away, who would have thought black eyed puree with radicchio and raisins. I can't wait to make this one again.


Flat Iron Steak with Herb Butter

(Saveur, April, 2009)

The herb butter for these steaks (from Brooklyn’s Marlow & Sons) is an adaptation of a classic accompaniment called maître’d butter.
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Maque Choux and Shrimp

(Saveur, April, 2009)

This Cajun dish, similar to succotash, pairs well with rice and seafood or chicken. This version comes from Commander’s Palace in New Orleans.
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Pan-Roasted Chicken with Madeira Sauce

(Saveur, April, 2009)

Brining the chicken for this dish (from New York City’s Gramercy Tavern) before cooking yields remarkably tender and savory meat.
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Pork with Mole Negro Sauce

(Saveur, April, 2009)

You should be able to find the ingredients for this Oaxacan dish (from Chicago’s Topolobampo) at most Mexican groceries.
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Potato Purée

(Saveur, April, 2009)

Chef Joël Robuchon serves these ultra-creamy potatoes at all of his restaurants in the U.S.
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Sage Potato Chips

(Saveur, April, 2009)

This whimsical snack is served at New York’s Blue Hill at Stone Barns.
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Stuffed Celery

(Saveur, April, 2009)

The cooks at Musso & Frank Grill in Los Angeles take the extra step of peeling the celery for this old-school hors d’oeuvre before stuffing it.
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Truffled Gnocchi with Peas and Chanterelles

(Saveur, April, 2009)

These pillow-soft gnocchi come from Boston’s Sportello.
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Vietnamese-Style Sautéed Beef

(Saveur, April, 2009)

The key to making this dish (from San Francisco’s Slanted Door), often called “shaking beef”, is to sear the meat in small batches in a very hot wok or skillet so that it browns quickly.
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