Market Recipe: Duck Sausage on Braised Carrot & Fennel

Duck Sausage on Braised Carrot & Fennel By Market Chef Maggie Perkins. 2 T coconut oil 2 medium fennel bulbs, sliced thinly, with fronds reserved 1 bunch red carrots, sliced thinly. 2 pkgs Belle Vie Farm & Kitchen Normandie Duck Sausage Fennel fronds, minced, for garnish salt and pepper to taste In a heavy skillet, […]

Market Recipe: Gulf Coast Oyster Roosters and Sauce

Gulf Coast Oyster Roosters and Sauce By Market Chef Maggie Perkins, inspired by Vivian Howard at Garden and Gun magazine saltines or pork rinds bottled cocktail sauce zesty tartar sauce (see below) fresh oysters, drained, halved toppings (see below) For each cocktail bite, spoon bottled cocktail sauce and zesty tartar sauce on saltine or flat pork rind. […]

Market Recipe: Cilantro Chutney Chicken Tacos

Cilantro Chutney Chicken Tacos By Chef Brian Birde-Mann of Texas Hill Country Olive Company 2 chicken thighs  1 jar of FOND No4 broth 1/2 cup roughly chopped celery, onion, carrot 2 Tablespoons Texas Hill Country Olive Company Millers Blend oil 8oz Kala’s Kuisine Cilantro Chutney 1 cup of cooked white rice Simmer chicken thighs in bone broth with onion/celery/carrot mix until […]

Market Recipe: Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini

Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini By Chef Brian Birde-Mann Duck breast from Belle Vie Farm 1/3 c. Honey 1/3 c. + more Balsamic Vinegar from Texas Hill Country Olive Company 1/4 c. diced onion 1/4 c. diced celery 1/4 c. diced carrots 2 cloves garlic, minced 1 green onion thinly sliced at angle Olive […]

Market Recipe: Shrimp Etouffée

Shrimp Etouffée By Market Chef Maggie Perkins ¼ c butter ¼ c all purpose flour 1 medium yellow onion, chopped 1 small bell pepper, chopped 2 large stocks celery, chopped 3 large cloves garlic, minced ½ c tomatoes, chopped 2 cups shrimp stock, chicken stock, clam juice or water 1 tablespoon Stellar Gourmet Creole Seasoning […]