Chef Le Vieux Loup

12/02/2025

Last night I tried yet another WIldFork offering, beef shank steaks. Weighing in at just over 1 pound each, I braised them in fire roasted tomatoes, beef stock, red wine, onion, carrot, garlic, red bell, bay leaf, thyme, salt and pepper. And they were so good! Thank you again WildFork!

11/22/2025

Ahh! Fish again from WildFork. Here I have made some lovely Greek baked flounder, Greek lemon rice, and a side Greek salad with homemade dressing. Opah!

11/20/2025

This is my first time trying the WildFork salmon. Very tasty but the individual peices are a little smaller than I normally cut myself. But here my broiled salmon sits atop a filling mushroom risotto, a little broccoli, and a nice Caesar salad with homemade dressing.

11/15/2025

I just got back from a week in Mexico City where I ate upper end Mexican food crafted by a Mexican chef trained in Paris, a couple great Argentine restaurants, and plenty of tacos! Three nights later I’m craving those foods so I cooked Spanish. Here is a Caldo de Res (beef soup) where I used WildFork’s ox tails for the main source of meat. Sweet onions, plenty of fresh garlic, caramelized tomato paste, fire roasted tomatoes, cilantro, ancho chili, paprika, cumin, salt and pepper! This soup is truly amazing. Accent with some freshly cut carrot and green onion and add a homemade Caesar salad, oh, and a nice bottle of Spanish Tempranillo… ¡Buen provecho!

11/08/2025

10/27/2025

Here we have a 12oz NY Strip from WIldFork. Their aged choice beef is really good and these steaks were no exception. Cooked to a perfect medium-rare using my Meater, add a homemade Béarnaise sauce, some fries and a delicious salad and lunch yesterday was a hit!

10/26/2025

Last night this foodie baked WildFork flounder fillets! A simple recipe using unsalted butter, dill w**d, lemon juice and lemon zest, and salt pepper and garlic powder! These babies came out perfect! Added a side of rice and my own homemade baby sweet peas and carrots with just a hint of honey.

10/25/2025

This foodie tried WildFork’s duck legs last night and they turned out incredible. Salt, pepper and garlic powder, a splash of EV olive oil, prick a few holes in the skin and slow roast at 285oFfor 2 hours. The duck fat escapes and the log literally cooks in its own fat. Now turn the heat up to 376 for 20 minutes to crisp the skin and then allow to cool. Next was the fonden potatoes which I cooked in some of the duck fat with just enough chicken broth to keep the pan moist. Finish up with a tasty. salad and a homemade Caesar dressing and grub the wine! I’ll definitely be buying more of these duck legs!

10/22/2025

This foodie went with chicken breast last night and made Chicken Cordon Bleu! I used gluten-free panko and was a little disappointed with the final color, but in terms of taste… WOW! The Dijon cream sauce was amazing and could have made a kitchen sponge taste good, but over a tender chicken breast cooked to 155oF it was perfect. Notice the chicken tender? They don’t flatten well with the rest of the breast so I just toss then on top of the ham and Swiss cheese and roll them up. Add a fresh salad with a homemade Caesar dressing and grab a nice wine.

10/21/2025

This foodie tried something new from WildFork and it turned out amazing! These are 5 oz. pork tenderloin steaks wrapped in bacon. Seasoned and pan seared to a nice 142oF, then plated on a bed of fresh spinach and cream sauce, sprinkled with toasted pine nuts. Add a side of carrot, sweet pea and mushroom risotto and Prego! A delightfull dinner for my amazing wife and I. Oh, and Niko liked it too, especially that small leftover piece of tenderloin I gave him for breakfast!

10/17/2025

This foodie tries to use everything edible in the fridge ($$). Waste not, want not. What do you do with those asparagus ends that are just a bit too tough to serve? At my house a nice bundle if the thicker asparagus makes 2 meals of steamed or grilled asparagus and one delicious pot of soup for 4. Just slice the tips thin and let them steep in broth for about an hour. Ten they are tender and ready to make into a delicious pot of cream of asparagus soup! Here dinner is soup and sandwich! The soup is accented with a sprinkle of fresh chopped parsley, a good shake of sweet paprika, and a Tb of extra virgin olive oil. Tasty!