Ingredient: veal stock

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Black Bean Medallion with Red Pepper Coulis and Shallot Confit

Recipe courtesy of Morgan Heneghan, CCC, Sous Chef, Royal Oaks Country Club, Houston, Texas...

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Red Wine-Braised Pork Cheeks

Recipe courtesy of Andrea Griffith, Executive Chef, Pursell Farms, Sylacauga, Ala....

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“The Flavors of Pot Roast”

Recipe courtesy of John Michael Lynch, Executive Chef, Druid Hills Golf Club, Atlanta, Ga....

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