Recently, I cooked a chateaubriand slathered in Dorot Gardens garlic and onion just in time for Christmas. It was the best beef tenderloin I’ve ever had. I also cooked some hasselback potatoes to fill out the plating and I have to say, the potatoes might have been better than the beef. I know that sounds like hyperbole, but I’m not kidding. These potatoes were absolutely addictive! And these things are so simple to make. Grilled hasselback potatoes with compound butter will be going into a regular rotation for my family. This recipe along with that chateaubriand would make you the rock star of your Christmas dinner.
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Roasted Garlic Dip
by George Duran Ingredients: 6 frozen cubes of Dorot Gardens garlic 1 Tblsp. olive oil 2 frozen cubes of Dorot Gardens parsley 2 frozen cubes of Dorot Gardens basil 8 oz. sour cream 1/2 C. mayonnaise Salt and pepper, to taste Absolutely Gluten Free Crackers...