6% Truffle Butter Scambled Eggs

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(Serves 2-4 People)

6 fresh eggs

1/4 cup whole milk

1/4 cup sharp cheddar cheese

1/2 jar truffle butter

salt and pepper

Heat the pan to melt a pat of butter or a splash of olive oil.

Mix together the eggs, milk, salt and pepper to taste.

On medium to low heat add the egg mixture to the pan.

Slowly, constantly stir until almost cooked.

Stir in the cheese and truffle butter just until they melt in and voila!

 

Truffle Honey Glazed Chicken

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(Serves 4-6 people)

3 chicken thighs and 3 chicken breasts

1/2 cup butter

1/8 cup canola or sunflower oil

1/8 cup truffle honey

salt and pepper

Heat the oven to 375 degrees F.

Season the butter with about 1 tsp of salt and 2 tsp of pepper; mix well.

Stuff the seasoned butter under the chicken skin for each piece.

Place the chicken in an oiled glass baking pan and cover with aluminum foil.

Bake the chicken in the oven for about 20 mins are until cooked through.

Uncover and place under the broiler for about 5 mins for a crisp, brown skin.

Finish by drizzling or brushing the truffle honey on the chicken right out of the oven. Serve and enjoy!

 

Truffle Brussel Sprouts

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(Serves 4-6 People, Vegan & Gluten Free)

1# fresh brussel sprouts, halved

1/2 cup extra virgin olive oil

1/8 cup truffle oil

salt and pepper

In a bowl, toss the brussel sprouts, evoo, and salt and pepper until all the sprouts are coated.

Put them in a shallow glass baking pan, cover with aluminum foil and place in the oven.

Roast until tender(about 20 mins) stirring occasionally. For a crisp, cook for another 5 mins uncovered.

Finish by tossing the warm sprouts in the truffle oil and serve. 

For an extra crunch and protein punch add walnuts, pecans or slivered almonds!

17% Truffle Butter Ravioli

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(Serves 4-6 People)

1 ravioli (cheese or mushroom stuffed)
1/2 jar truffle butter
1 cup grated parmeggiano cheese
4 sprigs of fresh parsley
salt and pepper

Bring a large pot of salted water to a rolling boil.

Add ravioli. Ravioli are done when they float.

If they are fresh cooking time is 3-4 minutes;

If they are frozen cooking time is 8-10 minutes.

While cooking the ravioli put the truffle butter in a mug with enough room for about an ounce of the cooking water to melt the butter.

Strain the ravioli, saving an ounce of the pasta water in with the mug of butter.

Return the ravioli to the pot with the truffle butter sauce, 1/2 cup of the parmeggiano cheese and black pepper to taste.

Mix well but gently.

Plate the pasta and top with the rest of the cheese and a few leaves of parsley.

Truffle Mustard and Plum Pork

(Serves 4-6 people)

1 pork tenderloin

1/2 jar truffle mustard

1/2 cup djion mustard

3-4 red or black plums

salt and pepper

Season the pork by lightly coating the meat with salt and pepper, then layer on the djion mustard.

Half, pit, then quarter the plums. 

In a deep bowl, sandwich the tenderloin between two layers of plums and marinate for an hour.

In a large saute pan over high heat sear only the tenderloin until brown on all sides. 

Lower the heat to a simmer, add the plums and marinating juices, cover and cook for about 15 to 20 mins or until the pork is a very light pink in the center.

Take the pork out to cut.

Add the truffle mustard to the pork plum sauce to finish.

Can be served as a dipping sauce or spooned over the meat.