Wednesday, December 28, 2011

Company is Coming !!

There's another holiday weekend coming up and you're either having people over or you've been invited to someone's home.  Wouldn't you like to be able to entertain with little effort?  Or to bring a dish  that your friends will rave about?
Today is your lucky day.  I have just the recipes for you.

Chipotle Grill Marinade


½ cup Joe and Son's Chipotle Extra Virgin Olive Oil
¼ cup freshly squeezed lime juice
1 tablespoon minced garlic
2 teaspoon salt
1 teaspoon pepper


Mix all ingredients well and place in a zip lock bag or plastic container with up to 2 pounds of your favorite type of meat, poultry or vegetables. Refrigerate and marinate for 1-2 hours. Grill and enjoy!


Sun-dried Tomato Pesto


3 cups sun-dried tomatoes (not in oil)
1 cup of Joe and Son's Garlic Extra Virgin Olive Oil

1-2 teaspoons of Joe and Son's Roasted Garlic Pepper Herb Blend ( or more if you like)
1/4 cup Joe and Son's 18-Year Traditional Balsamic Vinegar
Sea salt and fresh ground pepper to taste


Put all ingredients in to the bowl of a food processor. Pulse until the mixture has the consistency of pesto. Serve with crackers.


Rosemary-Lemon Glazed Bundt Cake


For the cake:

5 large eggs, at room temperature
1 1/4 cups sugar
1 cup Joe and Son's Lemon EVOO

2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon fine sea salt

For the glaze:

1 1/2 cups confectioners’ sugar
1/2 cup lemon juice
1 tablespoon chopped fresh rosemary

To Make:
1. Preheat the oven to 325° ; oil and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar at medium-high speed until smooth. Gradually beat in the lemon olive oil until creamy, about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.
2. Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack.

3. For the Glaze, mix confectioners’ sugar, lemon juice and rosemary in small saucepan. Bring to boil on medium heat.Reduce heat to low; simmer 1 minute. Spoon glaze over cake. Cool completely before serving.

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