Recipes

Chili Lime Corn on the Cob

Servings: 4Author: Jim Kirkley Ingredients: 4 ears, corn – in husk 3 tablespoons, unsalted butter – at room temperature 1 tablespoon, lime juice 1 teaspoon, chili powder 1/4 teaspoon, granulated g...

Chocolate Crepe with Jam

Servings: 8 Williams-Sonoma Kitchen Ingredients: 2 cups, milk 2 eggs 3 tablespoons, unsalted butter, melted 1 1/2 cups, all-purpose flour 1/3 cup, unsweetened cocoa powder 1 cup, sugar 1/2 teaspoo...

Chocolate Mousse

Servings: 6 Recipe from Julia Child with revisions by Laura S. KirkleyTurn the mousse into an attractive serving bowl or into individual coupes. You can also pipe this mixture into beautiful stemme...

Caviar Spread

Servings: 4 Serve over toast points or fine water crackers. Ingredients: 2 tablespoons, Limfjord Caviar or any yellow or orange caviar 1 tablespoon, red onion – minced very fine 1 egg – boiled 1 t...

Ultimate French Omelet

Servings: 1 Ingredients: 3 eggs salt and pepper 2 tablespoons, unsalted butter Directions: Get everything ready. Warm a 20cm (measured across the top) non-stick frying pan on a medium heat. Crack...

Chili Verde

Servings: 6 Author: Jim Kirkley Ingredients: 3 Anaheim chili peppers 1/4 cup, il Fustino Avocado Oil – divided 2 pounds, boneless pork shoulder – trimmed and cut in 1′′ cubes kosher salt fresh gro...

Garlicky Braised Brussel Sprouts

Servings: 4 Ingredients: 1 pound, Fresh Brussel Sprouts – halved lengthwise 6 cloves, Garlic – finely chopped 2 tablespoons, Butter 1 tablespoon, il Fustino extra virgin olive oil 1/2 cup, vegetab...

Gratin Dauphinois

Servings: 6 Author: Julia Child Ingredients: 2 pounds, Russet or Yukon Gold potatoes (6/7 cups when sliced) 1 clove, garlic – peeled 4 tablespoons, butter 1 teaspoon, salt pinch, pepper 1 cup, Swi...

Green Chili Stew with Pork

Servings: 6Author: Revised: Laura S. Kirkley Big White bowl with a spoon of sour cream in the center. Wrap corn tortillas in damp paper towels and microwave for 30 seconds. Ingredients: 3 lbs, bon...

Grilled Cheese Curds and Bacon Sandwiches

Servings: 4 Author: Chef James R. Kirkley, IV Ingredients: 1/2 cube, beef bouillon 1/4 cup, mayonnaise 2 teaspoons, Siracha salt and freshly ground pepper 1 tablespoon, il Fustino Mission EVOO 1 m...

Grilled Stone Fruits

Servings: 4 Author: Leslie (The Accidental Chef) Thomas Ingredients: 2 large peaches, ripe but firm – sliced evenly in half 1/2 teaspoon, il Fustino Avocado Oil 3 tablespoons, il Fustino Blackberr...

Ginger Sweet Potatoes

Servings: 10 Ingredients: 2 1/2 pounds, Sweet Potatoes/Yams – scrubbed 3 tablespoons, unsalted butter – heaping 1 1/2 tablespoons, fresh ginger (do not substitute, ginger must be fresh) – grated 1...