Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce

  Ingredients: 3 T Leblanc Extra Virgin Olive Oil one 4 lb chicken, cut into 10 pieces salt and freshly ground pepper 3 T unsalted butter 12 large garlic cloves, unpeeled 1 bay leaf 1 c Cave de l’Abbe Rous Banyuls Vinegar 2 c chicken stock 1/4 c crème fraîche Directions: Preheat oven to 450°. … More Lyon Style Vinegar Chicken with Cave de l’Abbe Rous Banyuls Vinegar Sauce

Roast beef sandwich with Edmond Fallot Green Peppercorn Mustard

Ingredients For 6 sandwiches : 1/4 cup Edmond Fallot Green Peppercorn Mustard 1/4 cup low-fat mayonnaise 6 ciabatta rolls or mini baguettes, split horizontally 6 1/4-inch-thick slices rare roast beef (from deli counter) Fine sea salt 6 tablespoons canned whole-berry cranberry sauce 1 small red onion, thinly sliced Edmond Fallot Gherkins 1 large bunch watercress, thick … More Roast beef sandwich with Edmond Fallot Green Peppercorn Mustard