http://behindtheburner.com/ When in doubt, pound it out! Watch Chef Craig Hopson take a meat mallet to a pomegranate, where red seeds collect like rubies. A dish as colorful and decadent as Chef Hopson's menu, this D'Artagnan pigeon, pomegranate emulsion and pistachio aioli is perfect for the holidays. For recipe, Chef q&a, and special promotion on related products at off retail prices visit www.behindtheburner.com
