Remove cartilage from skate wing; cut top layer in half. Place skate in milk. Cover; refrigerate overnight. Place roasted peppers in blender or food ...

Place pheasant breast in brine. Cover; refrigerate for 45 minutes. Remove breast; pat dry. Refrigerate, uncovered, to allow pellicle to form. ...

Place water, brown sugar and salt in saucepan; heat to boiling, stirring as needed to dissolve sugar. Remove from heat; let cool. Place catfish ...

TO SERVE Saute asparagus stems in peanut oil. Add peanuts; cook for 1 minute more. In separate pan, saute asparagus spears in additional peanut ...

TO SERVE Brush watercress beurre blanc over sturgeon. Arrange sturgeon with crayfish caviar custard, braised fennel and split peas, and wilted ...

Melt butter in stock pot. Add onions and celery; cook over medium heat for 5 minutes. Add stock, smoked corn, bouquet garni, salt, and pepper; heat ...

Place all ingredients except casings in mixing bowl; combine using paddle. Refrigerate until chilled. Grind through medium die; pipe into casings. ...

TO SERVE Slice duck sausage on bias; cut roasted pork into straight slices. Arrange with pickled melon salad on platter. NOTES Season: ...

TO SERVE Cut squash into teardrop gaufrettes. Place one gaufrette on plate with point at 6 o'clock position on plate; pipe portion of rillet on ...

Combine water, brown sugar and kosher salt; mix well. Pour into ceramic dish or bowl. Trim catfish fillets to 6-in.-x-1-1/4-in.; reserve trim. Place ...