• Cook's Larder

    a collection of ingredients/sources from michael seibel

  • The Goods

    The best provisions I have come across in the past 10 years.

    Mutton Chop

    Made famous by Keen's Steakhouse

    Goldbelly (link)

    American Wagyu Bavette

    One of the best lesser known cuts

    Snake River Farms (link)

    Dry Aged Prime Beef Ribeye

    The best aged beef you can buy

    Pat LaFrieda (link)

    Rack of Pork

    Cook to medium for juicy results - perfect for smoking.

    Snake River Farms (link)

    American Wagyu Brisket

    Perfectly marbled - not too rich - perfect for smoking

    Snake River Farms (link)

    Prime Dry Aged Burgers

    Best preformed burger we have found

    Pat LaFrieda (link)

    Dry Aged
    Prime Rib

    60 day aged prime beef - can't beat it

    Pat LaFrieda (link)

    Cap of Ribeye

    Best cut of steak... period.

    Snake River Farms (link)

    Presa Ibérica de Bellota 

    The best fresh pork you've ever tasted

    La Tienda (link)

    Waygu Chuck Roast

    Reverse sear (link) or sou vide for best results

    Regalis Foods (link)

    Steakhouse Bacon

    By Keen's Steakhouse

    Goldbelly (link) (you can add to any Keen's order)

    Franklin Whole Smoked Brisket

    Often sold out - get more than one when available

    Goldbelly (link)

    Arrosticini, Lamb Skewers

    Amazing on the grill

    D'Abruzzo NYC (link)

    Cochinillo Ibérico

    Whole Suckling Pig from Spain

    Testing new suppliers

    Jamón Ibérico de Bellota

    The best ham in the world

    La Tienda (link)

    Prosciutto Cotto with Truffles

    Straight from Emilia-Romagna, Italy

    Eately (seasonal item)

    Culatello di Zibello

    Straight from Emilia-Romagna, Italy

    Eately (link)

    Prosciutto di Parma 30 Month

    Straight from Emilia-Romagna, Italy

    Eately (link)

    Prosciutto Cotto

    Straight from Emilia-Romagna, Italy

    Eately (link)


    Straight from Emilia-Romagna, Italy

    Eately (link)

    Fresh Santa Barbara Uni

    This will make you like uni

    Maruhide Uni Club (link)

    Platinum Ossetra

    Farmed in the Netherlands - amazing quality

    Regalis (link)

    Ossetra Caviar

    Consistently great - try with scrambled eggs

    D'Artagnan (link)

    Mt Lassen Rainbow Trout

    Both whole and filet are amazing

    Water2Table (link)

    Ora King Salmon

    Get the large one and
    you won't be disappointed

    Goldbelly (link)

    Carabineros Jumbo Prawns

    The best head on prawns from Spain.

    Testing new suppliers

    Maine Lobster

    For delivery in Bay Area only

    Four Star Seafood (link)

    Extra Large Lobster Tails

    Perfect for Grilling

    Goldbelly (link)

    Cooked Octopus Legs

    Season and grill for
    amazing tacos

    Goldbelly (link)

    Fresh Jumbo Lump Crab

    If you like crab cakes...

    Handy Seafood Store (link)

    Hamachi Loin

    For amazing sashimi with almost no work

    Regalis (link)

    Nova Smoked Salmon

    Perfectly balanced / slightly fatty smoked fish

    Zabar's (link)

    NYC Bagels

    If you don't live in New York - buy these bagels

    Zabars (link)

    Smoked White Fish

    Required for Seibel family gatherings

    Zarbar's (link)

    Smoked eel

    If you like lox/whitefish - please try this

    Petrossian (link)


    Dried mullet roe - amazing with pasta

    Sensibus (link)

    Cured Tuna Heart

    Great on top of uni pasta

    Sensibus (link)

    Heritage Breed Chickens

    Plymouth Barred Rock and New Hampshire

    Heritage Foods (link)

    Whole Lobe Foie Gras

    Straight from Hudson Valley, NY

    D'Artagnan (link)

    Semi Boneless Quail

    Stuff it with Sauternes marinated foie gras...

    D'Artagnan (link)

    Chicken Liver Mousse

    Smooth, creamy, mild, amazing

    Formaggio Kitchen (link)

    Chopped Liver

    Don't like liver - try this stuff - its magic

    Zabar's (link) / Russ & Daughters (link)

    Haven's Kitchen Sauces

    Ready to serve or store in freezer

    Haven's Kitchen (link)

    Dips and Dressings

    The best we have found

    Spice House (link)


    Golden Fertile Eggs

    Toyko Fish (link) (buy in person)

    Buffalo Milk Butter

    Try this in your hollandaise

    Widely available - Google Search

    Smoked Burrata

    If you like burrata you'll love this...

    Alma Gourmet (link)

    Capriole O'Banon Goat Cheese

    French chèvre wrapped in chestnut leaves

    Murray's Cheese (link)


    A honey-sweet cheddar with black truffle

    Regalis Foods (link)

    Canestrato with Truffles

    Great addition to your cheese board

    Eataly (link)

    Smokey Blue

    My favorite blue cheese - mild with gentle smokey flavor

    Rogue Creamery (link)

    Fresh Truffles

    The best you can find
    year round

    Regalis Foods (link)

    Fresh Seasonal 

    Great selection

    Regalis (link)

    Jose Cuervo de la Familia

    The best / smoothest tequila I've come across

    Bevmo (link)

    Zaya Aged Rum

    Smooth sipping rum

    Bevmo (link)

    Nordes Gin

    Spanish gin that makes best gin and tonic

    The Whisky Exchange (link)


    Gran Cru chardonnay from Joseph Drouhin

    Wine Searcher (link)


    La Rioja Alta Gran Reserva

    Wine Searcher (link)


    Domaines Ott Rose

    Wine Searcher (link)

    Sauvignon Blanc

    Joseph Phelps Sauvignon Blanc

    Wine Searcher (link)

    Peaberry Coffee

    The best coffee we have found

    Mountain Thunder (link)

    Chef Daniel’s Madeleine Kit

    Bake in 8-10 minutes -
    serve warm

    Goldbelly (link)

    Madagascar Vanilla Beans

    Amazing for homemade ice cream

    Regalis Foods (link)

    Wadaman Sesame Paste

    Makes the best black sesame ice cream

    Regalis Foods (link)

    Black Truffle Popcorn

    Guilty Pleasure

    Regalis (link)

    Atlas Olive Oil from Morocco

    My favorite brand of olive oil - explore the different varieties

    Atlas Olive Oil (link)

    Olive Oil

    Add a slight smokey flavor to your dishes

    Regalis (link)

    Spanish Orange Blossom Honey Vinegar

    The best vinegar we've found - for cooked or fresh dishes

    iGourmet (link)

  • Favorite Dishes

    some of my best dishes over the years

    Whole chicken stuffed with truffles w/ truffle, foie, morel mushroom sauce

    Buy freshest best whole chicken you can buy, remove wishbone, slice fresh black truffles into quarter inch slices, separate skin from meat and slide truffles between skin and meat on chicken breast, thigh, and leg, let sit in fridge covered overnight, bring back to room temperature, steam till chicken is perfectly cooked (use thermometer to check breast and thigh), let chicken rest covered, quick sauté large pieces of foie till soft and slightly browned, add to blender with salt/pepper/cream/black truffle and blend till very smooth, sauté halved morels in butter and add to sauce, carve chicken at the table and serve with sauce on top.

    Uni pasta with chives and cured tuna heart

    Buy super fresh uni (less than 3 days from sea), push through strainer to remove membranes, whisk with good softened butter, add to pan with some pasta water, salt as needed and cook on low, add half cooked pasta (fresh or dried), finish pasta in sauce, sauce should thicken, add chopped chives, serve with microplaned tuna heart on top


    Find great guanciale, cut into thin 3 inch long strips, sauté until cooked but not too brown, drain 90% of oil, add hand crushed San Marzano tomatoes, add some butter, add some pasta water, add some parmesan cheese, cook until sauce thickens, add half cooked pasta (fresh or dried), and finish in sauce.

    Foie stuffed whole quail

    Get chunks of foie, salt and pepper them and mold into small ball, stuff ball into semi boneless quail, sear on stove medium heat with butter, finish in oven, serve by cutting in half with a preserved fruit/meat stock based sauce (fig works great/apricot would be good too).

    Egg yolk ravioli

    Whip good sheep's milk ricotta with a little cream, parmesan cheese, salt, pepper and place into pastry bag or ziplock bag with tip cut off - should be a thick consistency, make thin fresh pasta sheets, get great eggs, use pint glass to mark circle on one half of pasta sheet, add ring of ricotta well inside the mark, separate and add one egg yolk, use finger to wet edge of pasta, fold one half of sheet over on top, carefully press top sheet over bottom sheet making sure there is no air inside the ravioli, when complete use pint glass to cut the ravioli, and store on lightly floured surface with kitchen towel on top, when ready cook for exactly 2 minutes, then serve with parmesan cheese and brown butter.

    Whole roasted pork butt - David Chang style

    Buy whole or half butt - bone in, cure over night with 50/50 mix of salt and sugar, rinse off cure completely, dry, sear in oven safe sauté pan with vegetable oil, till brown on all sides, add chicken stock to pan and place in over to cook at 350 for approx 6 hours, its done when internal temp is 200 degrees. Serve Michael Chang style with lettuce leafs, octo-vinaigrette, pureed kimchee, oysters, and gochujang.

    Short rib rendang (not true rendang - but similar flavors)

    Process sliced lemon grass, minced ginger, sliced shallots and Serrano chili till finely chopped, grind the cumin, coriander and the Pasilla de Oaxaca to a fine powder and combine with the turmeric and the cayenne, salt and pepper short ribs and sear in batches in vegetable oil will brown on all sides, in large pot add chopped shallot mix and cook with vegetable oil till it starts to color, add cinnamon, cloves, and ground spices and cook for a couple mins, add short ribs, stock, garlic, galangal, lime leaves, pandan leaves, coconut milk, tamarind paste, brown sugar, rosemary, and Thai chili, put lid on pot and cook till fork tender (approx), cool down pot in sink with ice and water, put in fridge over night, remove short rib next day and trim away any fat, strain and reduce liquid until thick, put short ribs in oven save pan with reduced sauce, turn on over broiler and put pan in oven basting every minute, glaze should stick to the shirt ribs in progressively thicker coats, when short ribs are hot and fully glazed serve.

    Roasted bone marrow with oxtail marmalade

    Buy meaty oxtail, salt/pepper/lightly coat with flour, sear in vegetable oil till well browned, remove and add carrot, onion, celery, cook till caramelized, add seared oxtail back to pot with stock/port/red wine and bouquet garni, cook till tender (2+ hours), cool, strain cooking liquid and reduce, separate oxtail meat from bone and set aside, sauté small dice of shallot, red onion, carrot, in butter, add red wine vinegar, red wine, and port, cook till well reduced, add oxtail meat, and highly reduced cooking liquid, thicken with small balls of flour and butter if needed, set aside, roast marrow bones with salt and pepper, serve bones with marmalade, chopped parsley salad, sea salt, and toasted brioche bread.

    Mom's fried chicken

    Cut up chicken into 8 pieces, dredge with mix of flour, seasoned salt, and pepper, heat oil in pot to 350 degrees, add thigh and leg first and fry for 5 minutes, add breasts wait 5 minutes and add wings, fry to GBD (golden brown and delicious), drain on paper towel and season with a little salt, cook in batches and hold in a warm oven. 

    Mom's baked macaroni and cheese

    Boil elbow macaroni till 3/4 cooked, add bowl with eggs, grated cheddar cheese, a splash of milk, a stick of butter, and seasoning salt, put in baking dish and top with seasoning salt, cook till golden brown on top and fully cooked through.

    Moroccan chicken with melted onions

    Marinade chicken with garlic, preserved lemon, pepper, turmeric, and ginger, cook a large number of sliced onions in a big pot with olive oil, ginger, paprika, cumin, cinnamon, turmeric, salt and pepper until smooth, slippery and caramelized, feel free to periodically deglaze the pan with chicken stock, when complete add additional chicken stock and chicken - braise until chicken is cooked, rest chicken, while reducing stock/onions search chicken livers and gizzards in butter and add to reduced stock with onions, when stock is thick serve chicken and ladle onion/stock mixture on top.


    Braised savoy cabbage with pancetta

    Cook pancetta in pot till browned, add shallots, and garlic and cook till soft, add quartered cabbage and chicken stock, salt and pepper, cook till cabbage is cooked though and very tender, remove cabbage and reduce cooking liquid, add small amount of butter to thicken and serve sauce on top of cabbage, 

    Lobster mac and cheese

    Make lobster stock by searing lobster shells in oil, add tomatoes, carrot, tarragon, and water and cook for 1 hour, strain and reduce stock, add cream, reduce, add orzo and cook (it should continue to thicken), when orzo is cooked add diced raw lobster meat, grated parmesan cheese, chives, and mascarpone cheese, stir until cheese is melted through, lobster meat is cooked, and dish has the constituency of correct risotto.

    Pasta with white truffles

    Add pasta water and good butter to a pan with some salt, cream, and a little parmesan cheese, cook until slightly reduced, turn to low heat, grate whole white truffle into pan, keep at very low heat, add half cooked fresh pasta and finish in pan, and serve with shaved white truffle on top

    Crab omelet

    Best to use fresh jumbo lump blue crab meat for this recipe, whisk eggs, soy sauce, yuzu juice, and a healthy amount of crab meat, heat small sauce pan till very hot, add vegetable oil and coat all sides with a paper towel, add 1/3 of egg mixture mixing vigorously, do the same with the remainder, as the sides begin to set turn the heat down to low and keep mixing the middle for a couple minutes, be careful not to break up the crab meat, then cover pan and cook till egg is cooked through, turn out onto a plate - it should retain its shape and be about 4 inches tall.  

    Roast baby pig

    Defrost pig for 2-3 days in the fridge. Unwrap and lay flat (butterflied) on baking sheet with wire rack in fridge overnight. Pre-heat oven to 400 degrees, rub pig with salt and olive oil on both sides. Cover ears and tail with foil. Cook for 1 hour. Check to make sure skin is browning evenly. If shoulders/head are getting top brown cover with foil. Cook another hour. When internal temp is over 180 degrees the pig is cooked. To crisp skin, turn broiler on high and cook for another 15 minutes checking to make sure pig doesn't get burned. Remove and rest uncovered for 15 minutes before serving.

    Paella (Arroz del Senyoret)

    Make strong seafood stock with sauteed shrimp heads, white wine, peppercorns, smoked paprika, saffron, small tomato halved, and small onion halved and chopped leeks. Cook for 30 minutes. Extra color on the shrimp heads, the tomato, and the onion adds extra flavor to the stock. You want a little less than 1.5 liters of stock for every 1 kg of paella rice. Get paella pan hot, add olive oil. saute diced calamari steaks for 3-5 minutes, add 1 small grated tomato, more smoked paprika, and more saffron and saute until most water evaporates from the tomato. Add rice and saute for another 3 minutes. Add stock and cook. Pan should be fairly hot the entire time. Shake pan to evenly distribute rice. When rice is visible but stock still bubbling add shell on shellfish pushing them into the rice in a decorative pattern. Continue to shake pan and when rice doesn't move freely you know socarrat is starting to form. Use teaspoon to check socarrat at different parts of paella - make sure not to burn the rice just brown it. When satisfied with socarrat, remove from heat. Rice should still be toothsome. Sprinkle chopped chives and fresh lemon juice all over. Decorate with fresh uni. Wait 3-5 minutes and serve.

    Crab rice

    Make good (well seasoned) white rice and set aside on the stove top. Saute bacon remove and save drippings. Saute chopped onions, celery, red bell pepper, green bell pepper, and yellow bell pepper in butter and bacon drippings. Cook this slowly on medium heat until everything starts to brown slightly. Add salt, pepper, garlic powder, and jumbo lump crab meat and saute until the crab warms through and starts to brown. Don't mix the crab too much or it will fall apart and make sure to taste for seasoning. When everything tastes great add rice and mix carefully until combined. Taste one more time for salt/seasoning and top with chopped bacon and sliced scallions.

    Carmelized black cod

    Similar to the dish you can get at R&G Lounge (link). Marinate for 24 hrs with fresh garlic, ginger, honey, soy sauce, white wine vinegar, and water. Bake in a hot oven (400 degrees +) and broil at the end of cooking till browned (if needed). Internal temp after resting should be approx 140 degrees F.

    Thick ribeye steak

    You need a meat thermometer/probe and a cast iron pan. Optional - salt steak and leave in fridge uncovered on a rack for 24 hours before you start. To start: leave steak out of the fridge for 1 hr to warm up. Preheat oven to 400+ degrees. If you haven't previously salted the steak, salt with heavy amount of kosher salt. Warm canola in pan on medium high heat till shimmering and add steak. Flip every minute for 4-8 mins depending on how thick the steak is. Goal is to get both sides evenly browned. Add large nob of butter, thyme, and garlic to pan and put in the oven. When internal temp is 105 degrees pull steak from oven and put back on stove. Base steak with pan dripping until internal temp is 115 degrees. Pull steak from pan and rest for 10 mins. Make sure to serve on hot platter with drippings and maldon sea salt.

    Whole roast chicken

    If possible, salt bird inside and out and leave uncovered in the fridge on a rack for 24 hours. To start: preheat oven to 450 degrees. Pull excess fat from neck and cavity. Cut out wishbone from both breasts. Rub bird with small amount of olive oil and then season inside and out with salt and pepper. Stuff cavity with chopped shallots and thyme. Roast on baking sheet until thigh is a bit over 155 degrees and breast are over 145 degrees. Rest for ten minutes. Also consider butter flying bird in order to reduce roasting time.

    Spago Pizza with smoked salmon and caviar

    Get good dough from a local pizzeria. If in San Francisco, call Delfina pizza and they will get you dough. Get a pizza steel and metal pizza peel from Amazon. Preheat your oven as hot as it will go. Shape pizza dough, put onto the peel, and add thinly sliced shallots, olive oil, and a little kosher salt. Bake on steel until done. While still hot spoon on creme fraiche, then add thin sliced nova lox (still cold), then sprinkle chopped chives all over, and add 6 small spoons of caviar (one for each piece). Cut into 6 pieces and serve while hot - eat quickly.

    Lamb and pear tagine with almonds

    Ideally find a local butcher who can sell you large pieces of boneless lamb neck (about 5 lbs). Cut into pieces about the size of two card decks stacked on top of each other, salt all over with kosher salt, and sear in batches in olive oil until all pieces are dark brown but not burned. In same pot, turn down the head and add 2 diced onions, 2 cloves of chopped garlic, a little salt, 2 cinnamon sticks, a small amount of saffron (optional), some fresh ginger and tumeric (keep in large slices so you can take it out), some Ras el Hanout, some black and cayenne pepper, some honey, and some butter. Saute until all the brown bits are scraped off the bottom of the pot and the onions are lightly browned (but not burned!). Add lamb (and lamb juices) back to pot and fill with chicken stock until meat is 80% covered. Braise meat until almost done and in the last 10-20 minutes add cored and peeled half pears to the pot (feel free to add some water if needed). Remove pears when cooked (should still hold their shape) and place in a bowl with a little cooking liquid from the pot, do the same with the meat (different bowl), and reduce liquid until it forms a nice sauce. If you need a thick sauce feel free to add Beurre Manie (room temp butter mixed with equal part of flour). You will need to brine sauce to a boil to see maximum thickening. To serve, saute almond slivers in olive oil till toasted (drain them and salt them when they are done), arrange pears and meat attractively on large platter, spoon sauce on top, garnish with almond slivers.

    Charcoal grilled lobster with vanilla garlic butter sauce

    Make sauce in the morning and hold in a pan on the stove. Start with 2 sticks or equivalent of amount of the best salted butter you can buy, a hand full of whole garlic cloves, 1 small onion or two shallots (rough chop), one thumb sized piece of peeled ginger, and some salt (Morton's smoked salt even better). Put into a small saucepan on low heat and cook until garlic is completely mushy and starting to darken. Remove ginger, add half a cup of warm water, and blend with stick blender until smooth and sauce like. If sauce appears broken add additional water in small amounts until it looks smooth. Season with two drops of vanilla extract, and salt/pepper/lemon juice (small amount) to taste. Leave on stove covered and heat off till you need it. Setup charcoal grill and cut extra large lobster tails in half lengthwise. Grill tails on both sides until internal temperature hits 140 degrees. In last 5 mins of cooking, keep tails meat side up and baste with warmed sauce. Serve immediately with sauce on the side for dipping.

    Recipes coming soon or under development...

    Pasta with braised baby octopus

    Loup en croute


    Tarte tatin