The Best Chicken Cacciatore 2021

Chicken Cacciatore has its’ roots in Italian cuisine. In this recipe we roast pasture raised whole chicken pieces in the oven. The sauce is prepared separately in a pan. We combine San Marzano tomatoes with sausage, onions, fennel, roasted red peppers, baby bella mushrooms, olives, garlic, chicken stock and wine. The end result is a rich flavorful Cacciatore that you can enjoy with rice or pasta. I recommend some fresh baked ciabatta or sour dough bread to mop up all the extra sauce.

Why Wagyu Beef is Better

Masami Wagyu is a premium well marbled beef with great flavor. It comes from sustainably raised cattle in an all natural environment from Northern California. Very easy to prepare, think about some wagyu beef when planning your next date night.

Roasted Salmon with Preserved Lemon Risotto

Oven roasted salmon glazed with teriyaki over a creamy risotto. What makes this risotto special is the combination of asparagus spears, shiitake mushrooms and preserved Meyer lemon. The flavor of the preserved lemon permeates the risotto with a slight tang that perfectly matches the richness of King salmon. If you are thinking about your main course to celebrate Valentine’s Day, this is a winner that doesn’t take much effort.

Simple Roast Pork and Gravy

When we think of roast pork, we envision luscious, juicy slices of tender pork with the fat melting around it. If you love pork, the smells in the kitchen will make your mouth water. Smothered in a rich shiitake mushroom brown gravy with hot rice and it is food coma for the rest of the evening. It is not something you are going to eat every day, but you gotta treat yourself once in a while. If you love ramen or noodle dishes with broth, this pork recipe works perfectly.

Salmon Nitsuke from the Japanese Kitchen

Nitsuke (煮付け) is a traditional Japanese dish with stewed vegetables and fish. In this version we use Ora King Salmon, gobo root, daikon, carrots, shiitake mushrooms, snow peas, lotus root and sato imo potato. All of the ingredients are simmered in a soy-dashi broth with sake and mirin. The result is a symphony of flavors and textures best eaten with some chopsticks and a steaming hot bowl of rice.

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