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Seared Duck Breast with Cherry Balsamic Reduction

Seared Duck Breast with Cherry Balsamic Reduction

Yield 4 servings 4 ea Duck Breast, 5-6 oz 2 T Duck fat or bacon fat 2 T Olive oil 2 T shallots, minced 1 cup ripe cherries, pitted halves ½ cup red wine vinegar ½ cup water 1 cup chicken stock 2 T butter, room temperature ¼ cup sugar 1 T fresh ginger, grated 1 ea...
Orecchiette with Italian Sausage and Broccoli Rabe

Orecchiette with Italian Sausage and Broccoli Rabe

Recipe from Lynfred Winery Chef Celeste Pasag Yield 4 servings 16 oz orecchiette pasta 2 lbs. ground mild Italian Sausage 1 ea. yellow onion, diced 2 ea. garlic clove, minced ½ cup red wine ½ tsp red pepper flakes 1 bu broccoli rabe, stems trimmed 2Tbsp EVOO plus more...
Gumbo

Gumbo

From the personal kitchen of Lynfred Chef Celeste Pasag Serves 8-10 people 1    whole chicken, cut into 8 pcs 1 #     andouille sausage 1 #     16/20 prawns 1#    crabmeat 2#    sliced okra, fresh or frozen 1 ea    onion, diced 1 ea    green bell pepper, diced 2 ea  ...
Stuffed Dover Sole

Stuffed Dover Sole

From the kitchen of Lynfred Chef, Celeste Pasag 6 ea       Sole Fillets, 2-2 ½ lbs ½ lb        Rock Shrimp 1 ea       shallots, diced 1 ea       garlic clove, minced ½ cup    red pepper, diced 2 ea       green onions, stalk, finely chopped 1 cup     mayonnaise ½...
Whole Roasted Chicken with Portobello Sauce

Whole Roasted Chicken with Portobello Sauce

From the kitchen of Lynfred Chef, Celeste Pasag Yields 4 1 ea       4-5 lbs Roasting Chicken, room temperature 2 ea       Portobello Mushrooms, sliced 2 ea       onion, sliced 1 ea       garlic head, halved 6 ea       carrots, cut 1 in chunks 1 stick   butter, room...