Recipes : Entrees
Just in time for Valentines Day! Inspired by culinary icons such as Julia Child and Graham Kerr, Chef Mike Mech brings us this traditional and delicious wine filled, slow roasted Beef Bourguignon, adding his own modern twists to the dish! We highly recommend that this dish is paired with Bungalow Chef's Potato Soufflé, as it is the perfect foundation for a special occasion dinner for two.
The key to Japanese food seems to be the enhancement of natural flavors. Ginger, garlic, and soy may seem like strong flavorings, but the abiding essence of the meal comes through with honest simplicity and respect for the ingredients. This recipe was brought to us from the chefs at Rattan Direct who know how to make a truly luxurious dish.
Own your New Year’s Day party with this impressive slow braised Australian lamb recipe. Delicious served with Yukon Gold mashed potatoes and a steamed asparagus. The roast lamb, slow-braised in chicken stock with mirepoix, Madeira, fresh thyme and apricot jam, fills the house with rich aromas in anticipation of a festive dinner.
This power bowl is easily customizable to feature your favorite healthy ingredients, but we've decided to load it up with our favorites! There is nothing better than the combination of textures and flavors all on top of a bed of perfectly crisped greens and quinoa. It takes just a little time to make and it looks absolutely beautiful when it's finished!
This impressive Appalachian-inspired smoked ham is slow-roasted wrapped tightly in foil for tender juicy ham, and then finished with a rich savory-sweet basting glaze made with ham drippings reduced to a sticky-sweet glaze simmered with apple cider, Dijon mustard, apple butter and brown sugar. Brush country apple butter glaze generously over ham and bake uncovered the final 30 minutes cook time, or until glaze is bubbly and golden brown. Truly delicious!