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  1. Demo Kitchen Recipe: Oktoberfest Feast

    Demo Kitchen Recipe: Oktoberfest Feast

    This is an impressive feast fit for King Ludwig, but all the techniques are simple enough. Diners will marvel at the sausage stuffed pork roast while they work out just how you managed to get that sausage in there. The sides of red cabbage and spaetzle are fabulous and definitely worth the effort but you can successfully pull off this meal with some purchased sauerkraut and boiled potatoes if you are looking for shortcuts.

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  2. Demo Kitchen Recipe: Seared Duck Breast

    Demo Kitchen Recipe: Seared Duck Breast

    With its caramel-colored, crispy exterior and tender pink core, a perfectly seared duck breast is a culinary wonder - and easy to prepare. The following preparation with roasted corn salad is a keeper. But a number of sides will work - pan seared duck breast with caramelized root vegetables makes for a great autumn dish. Just keep the following pro tips in mind when searing:

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  3. Demo Kitchen Recipe: Coffee Rubbed Rack of Lamb

    Demo Kitchen Recipe: Coffee Rubbed Rack of Lamb

    Savory, spicy, and luxuriantly rich, a rack of lamb rubbed with ground coffee and spices offers a firework of flavors that will satisfy and delight anyone! And it’s easy to prepare, dressing up any occasion you decide to serve it. Just bear in mind that the rest time after rubbing and the sear itself are essential for success. Rubbing the rack of lamb 30-40 minutes prior to searing ensures: (1) that the surface of the meat is moisture free for a quicker and more flavorful sear, and that (2) that moisture drawn out by the salt in the rub is reabsorbed into the meat, enhancing the lamb’s overall flavors. What’s more, that sear intensifies the savory flavors of the rub that makes this dish so memorable. We suggest serving the lamb over something starchy, such as polenta or spaetzle, and of course enjoying it with a Cabernet Sauvignon, a Bordeaux, a rich Cigar City Maduro Brown Ale or similar brown ale, or a classic Boulevardier cocktail. The recipe below serves four.

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  4. Demo Kitchen Recipe: Crostini with Tuscan White Bean Purée and Braised Fennel

    Demo Kitchen Recipe: Crostini with Tuscan White Bean Purée and Braised Fennel

    This is a great starter for an Italian feast! This can be served as a build your own crostini buffet with each component in its own serving dish. Just add a fresh tomato and basil topping and you have several combinations to play with. Or build ready to serve crostini by spreading the beans on crostini and topping with the braised fennel. The earthy, umami and herbal flavors accented by bright acidity make this a natural fit for Sangiovese based wines from Tuscany like Bonacchi Chianti Classico Reserva. When it comes to beer, Saison Dupont is absolutely our top choice here.

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  5. Demo Kitchen Recipe: Cicchetti of Shrimp bathed in Lemon & Olive Oil

    Demo Kitchen Recipe: Cicchetti of Shrimp bathed in Lemon & Olive Oil

    Think of Cicchetti as Venice's version of tapas. This flavorful and easy to make shrimp dish is delicious served at room temperature with some crusty bread to sop up all of that wonderful marinade. We recommend this riff on a fresh Northern Italian seafood dish with crisp whites like Inama Soave, Weinstephaner Kristall Weissbier, a soft and spicy Witbier or a citrusy herbal cocktail like Patio Season.

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  6. Demo Kitchen Recipe: Brisket Chili

    Demo Kitchen Recipe: Brisket Chili

    What's a football game without chili??? The recipe below is a Binny's favorite, concocted and kitchen-tested by Binny's very own resident chef Scott Becker as well as Binny's-approved by the floor staff at our Highland Park Store. The key to this recipe or any chili recipe for that matter is taking the time to layer all the complex flavors without losing the vibrant flavors of the tomatoes. We do this by NOT draining the canned kidney beans and the canned crushed tomatoes. “Water is our friend,” says Scott Becker. “The more water we need to simmer away, the longer we have for flavors to meld and the meat to get tender without the chili becoming too thick. No one likes rushed chili.”

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  7. Demo Kitchen Recipe: Thanksgiving Sides

    Demo Kitchen Recipe: Thanksgiving Sides

    The turkey may take center stage on the Thanksgiving table, but we all know that people always ask for a second serving of the sides! Below are a number of classics that will thrill any guest - and we KNOW that the Waffle stuffing will steal the spotlight. Enjoy the sides with a smooth, fruit driven wine like the Nuban Garnacha, the Clean Slate Rieslingthe Cuvee Tradition Blanc de Blancs Brut or the Clark & Sheffield Zinfandel.

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  8. Demo Kitchen Recipe: Flank Steak Salad with Red Zinfandel Vinaigrette

    Demo Kitchen Recipe: Flank Steak Salad with Red Zinfandel Vinaigrette

    The Flank Steak Salad is definitely a hearty meal, and a delightfully simple one to prepare. Just bear in mind that salting is essential to the recipe. Salting and seasoning the steak 30 minutes prior to grilling ensures that the meat absorbs the flavorful seasoning and remains juicy when served. And salting the vinaigrette intensifies the fruit notes of the red zin as well as softens the tangy cut of the dressing. What's more, the salt in the vinaigrette dials down bitter notes, in turn enhancing the mild and crunchy savor of the baby greens.

     

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  9. Demo Kitchen Recipe: Pan Seared Halibut

    Demo Kitchen Recipe: Pan Seared Halibut

    The key to achieving that crispy texture and luxuriously creamy center is to set yourself up for success. Allow the filet to come to room temperature. Pat the surface dry before cooking. Use a fish spatula as well as a 12-inch stainless steel pan whose surface area permits steam to flow away from your filet. Be sure that the pan is smoking hot. Smoking hot. All of this ensures the quick searing necessary to curl up and denature the proteins before they have any chance to stick to the pan. Serve the filet over grilled asparagus and enjoy it with Clean Slate Riesling, Clark & Sheffield Sauvignon Blanc, or a bright weisse beer.

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  10. Demo Kitchen Recipe: Dry Rubbed Baked Ribs

    Demo Kitchen Recipe: Dry  Rubbed Baked Ribs

    Making fall-off-the-bone ribs is easier than you think. The secret? Set aside the time required. Wait an hour after rubbing the ribs before throwing them in the oven. It gives the meat enough time to absorb the flavorful seasoning - which we guarantee you’ll love. Take the time to cook the ribs at low temperatures. Those hours of slow cooking at low temperatures transform what was rough and tough into the fall-off-the bone and flavorful summer classic that you crave. And don’t skip the fifteen minutes of high heat - it oven-sears the meat, sealing the juices and caramelizing the rub. That sear leaves a sweet and spicy bark whose crunch is followed by a juicy burst of meaty nirvana.

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