I have made this personally and I can attest to its amazing flavors. Even sold this at the local Visalia Farmers Market in the morning mixed with eggs and salsa in a warm tortilla and ran out every Saturday.
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This is the dish that is well worth the wait. This roasted rack of pork combines the earthy flavors of the pork with the savory intensity of the fennel pollen. From the first taste to the last bite, this dish is sure to satisfy your palate and your hunger.
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I could eat roast chicken most any day of the week and be happy. It’s often a “Sunday Supper” around here. My darling husband says my roast chicken would be his last meal if he could choose it. Last week two fortuitous things occurred: my in-laws sent a box of Meyer lemons and Whole Foods announced a sale on organic chickens. A plan began to come together.
In the spice cabinet is a stash of Fennel Pollen from our new best friends at Pollen Ranch. My first introduction to Fennel Pollen came through Doc who found it was just the culinary find to bring me out of a funk. Now I love fennel pollen in so many ways. It’s great for chicken, pork or fish.
Read MoreChef Bernard is always cooking something new at The La Jolla Beach & Tennis Club or the Marine Room. And his creations are always nothing short of perfection. He was kind enough to take that amazing creative ability of his and give us another recipe using Pollen Ranch's Hog Heaven fennel pollen spice blend.
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Yet another wonderful recipe we are please to share from Chef Bernard Guillas. Using Hog Heaven fennel pollen spice blend from Pollen Ranch he has taken the normal free range chicken to a new dimension. The flavorsmove forward and make themselves known to the palate. The juices captivate you when tearing into the meat for the first time. A dish truly made in heaven!
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A very simple and yet amazing recipe for fennel pollen roasted chicken. If you love the beautiful aroma and flavor that is fennel, then you will love this recipe.
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This recipe for Brined Pork Chops with Soft Parmigiano Polenta is from episode The Secret to Grilled Pork Chops and is courtesy of the Anne BurrellShow, Secrets of a Restaurant Chef on FoodNetwork. We love her style of cooking and how she makes the dish fun and not just another recipe. We thank her for sharing this and we hope you enjoy it as well.
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We found this recipe after hearing so much about it and getting asked where it could be found. We have copied it off http://www.marthastewart.com/857650/tuscan-style-turkey-alla-porchetta to our site in order to preserve it for our customers. If you can, order your turkey from a local farm, and ask for it to be boned with the skin on. The wing and leg bones should be removed, and the turkey tenders should be included. Make sure you have the wing tips, neck, and giblets for the gravy. Rolling the turkey ensures that each slice will include both light and dark meat.
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When I go out to eat at a seafood restaurant, shrimp is usually the one thing I absolutely must have. After trying this barbecue jumbo shrimp with Japanese eggplant and avocado mango relish there is no turning backFennel pollen adds a new highlight to shrimp. Mix the natural saltiness of shrimp with the sweet honey and anise like fennel pollen to create a new burst of flavors. Waken your palate up with something wonderful and unique.
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Chef Bernard Guillas joined La Jolla Beach and Tennis Club, Inc. as executive chef in June 1994. Right at home in La Jolla, Guillas' affinity for the coastal lifestyle reminded him of his home in Brittany. "When I lived in France, the smell of the sea and the lure of its bounty were constantly part of our table,"
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