Archives: Recipes

Chicken Rub
2 tablespoons sweet paprika powder
3 teaspoons garlic powder
1 tablespoon dried thyme
1 teaspoon of garlic salt
2 teaspoons of dried basil
2 teaspoons of onion powder

Place the chicken in a bowl and rub the dry ingredients. Set aside.
Heat the Butter Oil and Oregano Oil in a large skillet over medium-high heat and brown the chicken on all sides. Add the andouille sausage and cook for another 3 minutes or so until the sausage begins to brown.
Add the onion, garlic, celery, and bell pepper and cook for 3-4 minutes. Add Cayenne Olive Oil, the rice, diced tomatoes, hot sauce, Worcestershire sauce, salt and pepper and all remaining ingredients and stir to combine. Add the chicken broth and bay leaves.
Bring it to a boil, reduce the heat to medium-low, cover and simmer for 15 minutes, giving it one stir around the halfway point. Add the shrimp, cover, and simmer for another 10 minutes or until the rice is tender.
Serve sprinkled with some sliced green onions.

Sauce
1/2 cup of soy sauce – low sodium
1/3 cup of Honey Ginger White Balsamic
2 tsp of freshly grated ginger
2 tsp of fresh chopped garlic
2 tablespoons of Golden Pineapple White Balsamic

Cornstarch Slurry
2 tsp of cornstarch
2 tablespoons of water

In a medium sized bowl, whisk together to combine sauce ingredients. Add shrimp, broccoli, snow peas and carrots and let them fully soak and marinade in sauce for about 15-20 minutes.

In a cup or a small bowl, mix your cornstarch slurry and set aside.

In a wok or stir-fry pan, heat your EVOO, toss in the sliced onion and when onion begins to sizzle add the shrimp, broccoli, snow peas and carrots, along with all the liquid from the sauce. Once bubbly and almost to boil, mix the cornstarch slurry to the pan. Sauce will start to thicken. Remove from heat and ensure shrimp does not over cook.

Serve over brown rice or even on greens for a salad.

Place cut potatoes in 4 cups of water and a 1 teaspoon salt to the pot. Bring to a boil over high heat, then reduce the heat to medium and simmer until the potatoes are tender but not falling apart – 10 min.
Remove from pot and let cool – then transfer ½ cup of the potatoes to a blender, add the half and half, cream cheese and Parmesan and blend until very smooth. Set aside
Heat Butter Olive Oil in a large pot over medium high heat. Add the bacon and cook, stirring occasionally, until crisp, 4-6 minutes. Remove the bacon and transfer onto paper towel lined plate.
Using the same pot reduce the heat to medium and add the onion, scallion whites and a big pinch of salt to the pot. Cook, stirring occasionally, until the onion is soft but not browned, about 7-8 min. Add the flour, celery seeds and white pepper; stir until combined.
Gently stir in the potato mixture into the pot with the onions and scallions, add scallion greens, potatoes and bacon. Bring to a gentle simmer over medium heat; season with salt.
Serve in bowls and top with cheddar cheese, chives and drizzle Baklouti Chili Olive Oil.

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Marinate your tri-tip or your protein of choice and coat evenly. Refrigerate for 6-8 hrs. Grill or bake.

Fries
6 medium potatoes
1/2 cup of Wild Mushroom Sage Olive Oil
2 teaspoons kosher salt
fresh ground pepper to taste
(optional) 1 cup of grated cheddar cheese

Cut potatoes into wedges or fries. Pour the olive oil in a large bowl or container. Toss the potatoes liberally in the olive oil, arrange on a foil lined baking sheet. Sprinkle with salt and pepper to taste, making sure that to season evenly.

Bake for 20 minutes or until edges are golden brown. If adding cheese – sprinkle the cheese and bake until cheese is melted.

Ingredients for Rice
2 cups fresh button mushrooms, quartered
1 ½ cups chopped onion (3 medium)
1 cup uncooked wild rice, rinsed and drained
1 cup uncooked brown rice, rinsed and drained
1 teaspoon dried basil, crushed
½ teaspoon dried thyme, crushed
½ teaspoon dried rosemary, crushed
¼ teaspoon black pepper
Sea Salt to taste
4 cloves garlic, minced
1 tablespoon Butter Olive Oil
1 tablespoon Wild Mushroom & Sage
2 -14 ounces cans vegetable or chicken broth
1/2 cup of water

Cooking the Rice
Heat up a large deep skillet or pot over medium low flame. Add the Butter Olive Oil and Wild Mushroom & Sage Olive Oil. Stir in the chopped onions and the mushrooms and sautee with a pinch of sea salt until onion is translucent.
Stir in thyme, basil, rosemary, Add the wild rice mix and stir well to combine. Allow it to toast together with the aromatics for a couple of minute.
Stir and taste for seasonings. Add more sea salt to your taste if desired.
Add vegetable or chicken broth and the water, bring the rice to a simmer, cover with a tight lid and cook on low flame for 40 minutes.
Turn off the flame but do not remove the lid. Allow the rice to sit covered for 10 to 15 minutes and continue cooking in its own steam.

Cooking the Fish
Put the rosemary sea salt, and pepper into a small zip bag. Close the bag and crush it a few times between your palms. This will season the salt with rosemary.
In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly.
Allow the fillets to marinate for about 30 minutes or up to 1 hour.
Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it’s done, allowing it to rest, loosely covered in foil for two minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior.

If cooking poultry, make sure to cook through to at least 155 F. Mushrooms and eggplant will require about 15 minutes depending on taste.

Serve with lemon wedges.

Directions
Grease a 13″ x 9″ baking pan or casserole

Heat a large, heavy bottom pot over medium heat. Add the olive oil, celery, onions, and carrots. Saute for 5 minutes until carrots are just tender. Add the flour and stir thoroughly so no dry spots remain. Whisking constantly, add the chicken stock to the flour and vegetables. Bring to a simmer stirring constantly until thickened. Add the cream and continue simmering and stirring for a couple of minutes. Check and adjust the seasoning with salt and pepper. Add the potatoes, cooked chicken, peas, and thyme. Scrape the filling into the casserole or baking pan and set aside to cool slightly while you make the biscuits.

Ingredients for the Buttermilk Biscuits
3 cups all purpose flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
1 stick chilled unsalted butter, cut into 1/4-inch pieces
1 cup buttermilk 1/4 cup butter olive oil

In the bowl of a food processor add all of the dry ingredients and pulse. Add the chilled butter and pulse a few times to incorporate and create small pea sized lumps of butter. Add the butter olive oil to the buttermilk and pour over the dry ingredients. Pulse a few more times until a loose, moist dough forms.

Preheat the oven to 350 F.

Roll out the dough to 1″ thickness and cut out biscuits 2″ in diameter. Place the biscuits on top of the pot pie filling about 1″ apart. Brush with additional buttermilk and bake for 25 minutes until biscuits are fluffy and golden.

Directions
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl and add the breadcrumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2″ oblong shape. Push a piece of mozzarella into the center of each oblong and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in breadcrumbs to thoroughly coat. Set aside on the baking sheet.

Heat 2″ of Ultra-Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.

Preheat the oven to 375.

Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9″ diameter pie or quiche pan.

For the Quiche Filling
8 large eggs
1 -1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1/2 of a chopped and sauteed onion
1 – 1/2 cups finely grated guyere cheese

1 Tablespoon of Cayenne Fused Olive Oil (optional) for a kick.

In a large bowl, thoroughly whisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, onion, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust (add Cayenne Oil here for a spicy crust). Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn’t jiggle. Allow to cool slightly or to room temperature and serve.