What you need
• Thick, grill-toasted whole-wheat buns
• Caramelized onions
• Arugula or Green leaf lettuce
• Sliced cornichons
• Ground sirloin
• Alexian Truffle Mousse or Black Peppercorn
Instructions
• Sear 1/3 pound ground beef patties on open grill.
• While beef is cooking, spread bun with room-temperature pâté.
• Remove beef from heat and place on dressed bun.
• Add a layer of caramelized onions (sautéed mushrooms are delicious, too).
• Top with sprinkling of arugula or one crisp lettuce lead and sliced cornichons.
Tournedos RossiniWhat you need
• 2 steaks, about 5 ounces each
• ¼ cup veal stock (beef stock will also work)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 2 slices French bread
• 4 ounces Alexian Duck Liver Mousse with Cognac
• 2 tablespoons Madeira
Instructions
To begin, fry two slices of bread in butter and olive oil in a large skillet until golden brown. Add more butter to the skillet, and sauté two steaks, cooking to your desired degree of doneness. Filet mignon is the classic choice for Tournedos Rossini, but other cuts can easily be substituted. Once cooked, set aside and keep warm.
Deglaze the pan with Madeira and stock, and add butter. Reduce the sauce until smooth and silky.
Place the steaks on top of the toasted bread. Top each steak with a dollop of Alexian Duck Liver Mousse and sauce to taste. Serve with potatoes and haricots verts or a light green salad, and toast with a glass of your favorite red wine or bubbly. The result will be an impressive – and delicious – main course that will make for a night to remember.
Beef wellingtonWhat you need
• 1 Package of Alexian Chicken Liver Mousse
• 1 Store-bought pastry
• 2 lb beef fillet
• 1 lb mushrooms
• 1 onion
• 3 oz butter
Instructions
To make, simply sear the beef on all sides and roast at 375 for about a half hour. While the beef cooks, sauté the mushroom and onions in butter until soft. Remove the beef and coat with a generous portion of Alexian Chicken Liver Mousse . Add a layer of the mushroom mixture on top and then wrap the whole thing in the puff pastry. Put it back in the oven until golden brown. Yummm !
Serve with potatoes, peas, carrots and a full bodied red wine.
For more on this recipe as well as a video instructional check out this blog post from Sweet and Savory Meals!
Pasta saladWhat you need
• Pasta
• Eggplant and goat cheese terrine
• Olive oil
• Baby spinach
• Cherry tomatoes
Instructions
In traditional pasta salad style, our take is filling, fresh and a family favorite. Start with your favorite type of pasta (we usually default to penne) and cook until al dente. Once drained, stir in some of our Eggplant and Goat Cheese Terrine for flavor. Drizzle a bit of olive oil, toss in some baby spinach and a couple handfuls of cherry tomatoes, and you’re good
Fresh veggie sandwichWhat you need
• Veggies: mushrooms, onions, peppers
• Dijon mustard
• Baguette
• Herb de provence chicken pâté
Instructions
Julienne and sautée some veggies (whatever you have – mushrooms, onions, peppers – the more the merrier!). Spread a layer of Dijon on a warm, crust baguette. Spread a layer of our Herb de Provence Chicken Pâté, and stuff to the brim with warm sauteed vegetables.
Our Herb de Provence Chicken Pâté is made with a traditional French blend of herbs and spices and a splash of rum. When combined with the cooked vegetables, the sandwich really hits the spot and makes a perfect end to a pâté-filled week.
A grown-up grilled cheeseWhat you need
• Plum jam
• Brie cheese
• Sandwich bread
Instructions
We paired our Duck Rillette with plum jam and brie cheese to create a savory-yet-sweet sandwich that, when grilled to perfection, rivals those in 5-star restaurants.
The duck and plum work in harmony with the sweetness of the plum counteracting the richness of the duck, while the creamy brie brings the whole sandwich together.
Stuffed peppersWhat you need
• Bell peppers
• Couscous
• Chicken
• Mild cheddar
Instructions
Start by taking the stems, seeds and veins out of your washed bell peppers. Next, prepare couscous. Once it goes into the water, roast the peppers whole in the oven, until they start to get soft. You can also throw them onto the grill, turning them every minute or so.
Remove the peppers from the oven or grill. Stuff with couscous and Chicken and Veal Pâté, and sprinkle with a mild cheddar. Put them back in the oven for another five minutes or so.
There you have it, a twenty-minute dinner that’s filling and delicious.
Pasta & pâtéWhat you need
• Eggplant and goat cheese pâté
• Your favorite pasta
• Fresh tomatoes
• Spinach
• Crumbled goat cheese
Instructions
Pasta is a staple dish in any cook’s arsenal, and for good reason: it’s easy to make, versatile, relatively inexpensive and incredibly filling. A good pasta dish is also a wonderful comfort food, especially during the cold winter months.
Create a Mediterranean-inspired pasta dish this season by using our Eggplant and Goat Cheese Pâté as a sauce. The rich flavors of the terrine meld with the pasta to create creamy, mouthwatering goodness.
Simply choose your favorite pasta (bowtie pasta, fettuccine, and penne are all good choices), cook and stir in our Eggplant and Goat Cheese Terrine while the pasta is still hot.
Add fresh cherry tomatoes, spinach, and crumbled goat cheese to complete the dish. You can also add in proteins such as grilled chicken, shrimp, or sliced strip steak.
Duck rillette enchiladasWhat you need
• Onion
• Garlic
• Green chilies
• Oregano, cumin and chili powder
• 2 cups of enchilada sauce
• 4 cups of mozzarella cheese
• 12 flour tortillas
Instructions
Our Duck Rillette has the perfect combination of flavors to complement bold Mexican seasonings.
Our savory Duck Rillette enchilada recipe takes about twenty minutes of prep time, and makes enough to serve your entire family.
Start by sautéing onion, garlic and green chilies until soft and fragrant. Add in oregano, cumin and chili powder. Once combined, gently stir in the Duck Rillette, seasoning to taste. Add two cups of enchilada sauce. Heat until hot and bubbly, then stir in 4 cups of mozzarella cheese.
Coat the bottom of a large baking pan with a thin layer of enchilada sauce. Divide the filling between 12 flour tortillas, and placing each into the dish as you go. Top with two more cups of enchilada sauce, and two cups of cheddar cheese.
Bake at 400? for about 15 minutes or until the cheese is melted and bubbly, and enjoy!
Dilly Truffly Mousse BallWhat you need
• 1 (5-oz) Alexian Truffle Mousse
• 1 1?2 cups grated sharp cheddar cheese
• 1?2 cup chopped dill pickle
• 1?4 cup finely chopped green onion
• 2 Tbsp mayonnaise
• 1 tsp Worcestershire sauce
• 1?2 cup chopped walnuts
• 2 Tbsp finely chopped parsley
Instructions
• Combine first six ingredients, beating until smooth.
• Cover and chill until firm or overnight.
• Shape into a ball and roll in mixture of nuts and parsley.
• Serve it on a plate surrounded by assorted crackers.
An upscale saladWhat you need
For the vinaigrette:
For the salad:
Instructions
• First, make the vinaigrette. Wisk shallot, vinegar, lemon juice, and mustard in a small bowl.
• Toss the greens, rosemary, and thyme with the vinaigrette.
• Divide the greens between plates. Spoon about ¼ cup of our Duck Liver Pâté on top of each bed of greens.
• Divide the cheese over the greens. Top with fresh raspberries or blackberries, to taste.
Chicken ballotine wrapsWhat you need
• Pineapple
• Avocado
• Leafy greens
• Fresh bell peppers
• Light vinaigrette
• Whole wheat tortilla
Instructions
It’s no secret that our pâtés make a great protein base for a wrap – but our Chicken Ballotine, in particular has a unique tropical flavor profile that makes it perfect for pairing with some of spring’s most popular produce.
Try cutting our Chicken Ballotine into bite-sized chunks and mix with slices of pineapple, avocado, leafy greens, fresh bell peppers and a light vinaigrette. Spoon the mixture into a large, whole wheat tortilla. . Wrap it up, slice it in half, and enjoy a lunch filled with bright and delicious flavors.