Tuesday, December 24, 2013

Thank You


Another year has come and gone and during that time we have had the privilege of meeting many, many wonderful new customers.  Those of you who have walked through our doors have enabled us not only to grow as a business but also to have expanded "our family".  I say that because we think of you as extended family members.

Please know that each of you is special to us.  You are the reason we are succeeding and we are enormously grateful to you for your customer loyalty.

We wish you all Peace, Health and Happiness throughout the New Year.  May you always be surrounded by family and friends who value you and cherish you.

Merry Christmas and Happy Holidays,
 
From  the Joe and Son's Olive Oils family....the Favata's, Messina's, Gebbia's


Saturday, December 21, 2013

Tarragon Chicken Salad With Cranberries

Sometimes we need something we can fix ahead for a meal that is quick to make.  Who am I kidding?  We look for that everyday as we think about what to fix for lunch or dinner.  We want it to be tasty and we want it to look appealing.  It doesn't hurt, either, if it makes good left overs.  And sometimes we just don't want a heavy meal.  This is where this salad is just what you need for those days. You can make it extra easy on yourself by using store bought rotisserie chicken. ( I won't tell if you won't.)
 
 
 
 
               Tarragon Chicken Salad With Cranberries

             Ingredients:

             4 cups cooked, shredded chicken

2 tablespoons Joe and Son’s Tarragon Olive Oil

1/2 cup onion, finely diced

1/2 cup dried cranberries

       1/2 cup celery, diced into small pieces

3 Tablespoons Joe and Son’s Cranberry Pear Balsamic Vinegar

1/2 cup chopped pecan pieces

1/2  to 1/3 cup mayonnaise

2  tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper, to taste

---------------------------------------------------------------------

Pour the Tarragon Oil into a sauté pan and warm to a medium heat.   Add the shredded chicken  and stir until the chicken is warm and fully coated with the Tarragon Olive Oil.  Set aside in a large bowl. 

In another pan, pour the Balsamic Vinegar and warm to a medium heat.  Stir for about 5  minutes until the Vinegar begins to slightly thicken.  Add the onions, cranberries and celery.  Continue to cook until the vinegar reduces by 1/2 in volume. Add salt and freshly ground black pepper to taste.  Add the chopped pecan pieces.

           Add the cranberry mixture to the chicken in the large bowl and add
           the  mayonnaise and parsley.  Stir to mix well.  
           Refrigerate until ready  to serve.

         May be served over a bed of lettuce or as a sandwich filling.

Thursday, December 19, 2013

Sesame Brocolli With Spinach And Red Peppers

I've said it before and I'll say it again.  As delicious as a meal may be, the way it looks adds much to the taste.  These holidays are all about color and generally we associate the celebrations  with red and green.
Why not emphasize those colors in the dishes we prepare? 

This vegetable dish combines two healthy green vegetables, brocolli and spinach, accented with strips of red. It would be a wonderful addition to any meal and guaranteed to get rave reviews.

Sometimes I add water chestnuts for a little crunch. but not always.
                                  
 
 
 
 




Sesame Broccoli with Spinach and Peppers
 
Ingredients:

1 tsp Joe and Son’s Chipotle Olive Oil

1 bunch broccoli, cut into 1 inch florets
1 red bell pepper, cut into thin strips
3 garlic cloves, minced

1/4 - 1/2 tsp minced ginger
1 bag (10oz) washed baby spinach

1 small can water chestnuts, drained and sliced
1 Tbsp soy sauce
2 tsps Joe and Son’s Toasted Sesame Oil

1 Tbsp sesame seeds, toasted ( for garnish, if desired)

Directions:


Heat Chipotle Olive Oil over medium heat in a large skillet until hot. Add broccoli and red pepper; cook until broccoli is crisp-tender, about 5 to 10  minutes.

Add garlic, ginger, spinach, water chestnuts, soy sauce and Toasted Sesame Oil; mix well. Cover and cook until spinach is wilted, about 2 minutes.

Stir to mix the vegetables together.  Place in a serving dish and serve hot.

 Sprinkle with toasted sesame seeds, if desired.


 
 


Saturday, December 14, 2013

Marinated Cheese

It's that time of the year when we have so much to do and so little time to do it. I know you'll likely be having people over for a get-together or you'll be taking an edible gift to  someone's home for a party.   This is an easy appetizer to prepare that you can make ahead of time. As well as being tasty, the cheese cubes are colorful and  pretty to look at.


 
 
Marinated Cheese Cubes
 
 
1 pound of Mozzarella  or Monterey Jack Cheese cubed into bite-sized pieces
1/2 cup Joe and Son's Milanese Gremolata Olive Oil
1/4 cup  Joe and Son's Sicilian Lemon Balsamic Vinegar
3-4 cloves garlic, minced
1 1/2 teaspoon red peppercorns, crushed (may be purchased at Joe and Son's)
1 teaspoon dried parsley
1/2 teaspoon dried basil flakes
 
In a tight sealing container, combine all of the above ingredients except the cheese cubes. Cover and shake well.  In a non-reactive container or zip-lock bag, place the cheese cubes and add the marinade.
Make sure the cheese cubes are coated with the marinade.
Refrigerate at least 2 hours before serving in order for the flavors to blend.
This will keep, refrigerated, for about 2 days.


Sunday, December 8, 2013

Farfalle Pasta With Spinach and Mushrooms




 
Why did it take me so long to realize we don't get extra points for standing in front of a stove to prepare a meal? Certainly, you're not still believing "Cooking Time" equals a tasty meal, are you?  Well, if you are then it's time you woke up to the fact that with the right ingredients you can prepare a meal for your family in just a flash..... and they'll be none the wiser. 
 
 

 
 
 
 
 
 
Farfalle with Mushrooms and Spinach

             Ingredients:
6 ounces Farfalle (bow-tie pasta)
1 tablespoon Joe and Son’s Mushroom Sage Olive Oil
1 medium onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, minced
1/4 cup chicken broth
1 cup diced cooked chicken breast meat (optional)
4 cups thinly sliced fresh spinach
1/8 teaspoon red pepper flakes
1/3  cup ricotta cheese
2 tablespoons shredded Parmesan cheese
Salt, if desired
 
 

Cook farfalle according to package directions. Drain well.

Meanwhile, in a large skillet, heat the Mushroom Sage oil over medium heat.

Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Add the chicken broth now. If desired, add the pieces of cooked chicken. Stir in spinach, and pepper flakes.

Cook for 1 minute or so until the spinach is slightly wilted and the chicken is warm.

Stir in the cooked pasta; toss gently to mix. Add the ricotta cheese; stir again.  Sauce will become creamy.

Sprinkle with the Parmesan cheese.

Makes 4 servings.

 

Thursday, December 5, 2013

Salmon With A Honey Pecan Glaze

Have I mentioned before how much I love salmon?  If I haven't, then I'm telling you now.

If you're a salmon lover like I am, you're going to make this one of your favorite recipes.  And if you don't happen to care for salmon, then one bite of this dish may just change your  mind.

This is one of those recipes that hardly classifies as cooking...it's that quick, easy and simple to prepare.


 
 
Salmon With A Honey Pecan Glaze
 
 

4 salmon filets…..4-6 ounces each
Salt and pepper to taste
1/4 - 1/3 cup finely chopped pecans
1 tsp brown sugar
2 Tbsp Joe and Son’s Chipotle Olive Oil
1/4 cup Joe and Son’s Artisanal Honey Vinegar
Rinse and pat dry the salmon filets. Salt and pepper to taste. Place them skin side down on a broiler pan.
Broil for about 6-10 minutes until fish is done; until the fish flakes easily with a fork.
Combine the pecans, brown sugar and Chipotle Oil in a small saucepan and stir for about 5 minutes over low heat. Add the Honey Vinegar to the pan and continue cooking over low heat for about 10-15 minutes until the mixture has reduced slightly and coats a spoon.
Plate the salmon and spoon the Honey Pecan mixture over the salmon.


Thursday, November 28, 2013

HAPPY THANKSGIVING

Happy Thanksgiving to all of you. 







We at Joe and Son's Olive Oils are very grateful for each and every person that has walked through our doors these past 2 years. Your customer loyalty has been fantastic and has resulted in allowing our business to grow and prosper.  Please know that you are more than customers to us; we consider you friends and family.

We hope our recipes have helped you regain some family time around the dinner table. Though simple, our dishes are tasty, healthy, and pretty to look at.  Hopefully, some of our dishes will be on your Thanksgiving tables today.

May your families be blessed with good health, happiness and good fortune and may you all always be surrounded by family and friends who care about you.

Blessings to you all,

From The Joe and Son's  Family

Tuesday, November 26, 2013

ROASTED BALSAMIC ROOT VEGETABLES

Some people think vegetables have to be boring...and that is so wrong!  This wonderful veggie dish is colorful and, oh, so tasty. I believe people eat with their eyes and the colors alone in this dish make it appealing.
 
 
Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving...........
 
Roasted Balsamic Root Vegetables..........

 

1 ½ lb sweet potatoes

1 lb parsnips

1 lb carrots

½ cup dried cranberries

2 garlic cloves, minced

1 onion, coarsely chopped

1 Tbsp. light brown sugar

3 Tbsp. Joe and Son’s Butter Olive Oil…divided

2 Tbsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar

Salt and Pepper to taste.

------------------------------------------------------------------------------------------------

Preheat oven to 375 degrees.

Peel the sweet potatoes, parsnips and carrots.  Then cut them into 1 ½ pieces. Combine them with the cranberries, garlic and onion and place them in a bowl. Toss the vegetables in 2 Tbsp. of the Butter Olive Oil and add salt and pepper. 

Place them in a single layer in a baking sheet (don’t crowd them) and roast them for about 30 minutes.

Mix the light brown sugar, the remaining Butter Olive Oil and the Balsamic Vinegar.

Remove the vegetables from the oven.  Pour the Balsamic mixture over the vegetables and toss. Return them to the oven and continue to cook until tender and caramelized…maybe 15-20 minutes.  Serves 6-8

Monday, November 25, 2013

HERB ROASTED TURKEY BREAST WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS



HERB ROASTED TURKEY BREAST WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS......






1 whole bone-in turkey breast, 6 1/2 to 7 pounds
1 tablespoon minced garlic (3 cloves)
1 small onion, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh parsley leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons Joe and Son's Mushroom Sage Olive Oil
2 tablespoons Joe and Son's Eureka Lemon Olive Oil
1 cup dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, onion, herbs, salt, pepper and olive oils to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!..........

OYSTER DRESSING WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS

 

 
 
 
This dressing has become a family favorite.  You'll be surprised at what that subtle taste of lemon will add to this dish.
 
 
 
 
 
 
 
 

OYSTER DRESSING WITH MUSHROOM SAGE AND EUREKA LEMON OLIVE OILS...






2 loaves Italian bread (1 lb total), cut into cubes
1/4 cup of Joe and Son’s Mushroom Sage Olive Oil
1/4 cup Joe and Son’s Eureka Lemon Olive Oil
2 medium onions, finely chopped (2 cups)
1 1/2 cups chopped celery
3 tablespoons chopped fresh thyme
1 tablespoon finely chopped fresh sage
1 tablespoon minced garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
2/3 cup finely chopped fresh flat-leaf parsley
18 oysters, shucked, drained, and chopped
2 1/4 cups low-sodium chicken broth

Preheat oven to 325°F.

Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 25 to 30 minutes total. Cool bread in pans on racks, then transfer to a large bowl.

Using the Mushroom Sage Olive Oil, sauté onions, celery, thyme, sage, garlic, salt, and pepper in a skillet over moderate heat, stirring occasionally, until vegetables are softened, 8 to 10 minutes. Transfer to bowl with bread cubes, then stir in parsley, Eureka Lemon Olive Oil, and oysters. Drizzle with stock, then season with salt and pepper and toss well.

Transfer stuffing to a greased 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

MUSHROOM SAGE OLIVE OIL MASHED POTATOES

 
MUSHROOM SAGE OLIVE OIL MASHED POTATOES....
 
 
 
 
 
 
3 lbs yukon gold potatoes

3 teaspoons salt

1/2 cup Mushroom Sage Olive Oil or Butter Olive Oil

1 1/2 tsp to taste salt and pepper
 
Rinse and cut potatoes into 2 inch chunks. Place in a pot with cold water and salt. I like to use just enough water so the potatoes are covered as more flavor is retained. Cover and cook until boiling. Tilt the cover to allow steam to escape and reduce heat just to the point where potatoes are not boiling over. Cook until tender, about 12-15 minutes.

Remove and reserve 1 cup of cooking liquid while draining potatoes well.  Leave in strainer. 
Heat extra virgin olive oil in same pan over medium heat just until the oil is warm. Remove from heat.
Force potatoes through a ricer into pot containing warmed olive oil. 
Gently fold in cooking water, stirring (only if needed) to combine.

Taste and season with more salt and some fresh cracked black pepper, if desired.

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!

Sunday, November 24, 2013

Recipe Countdown to Thanksgiving.....Day 4

Recipe Countdown to Thanksgiving

 from  


Joe and Son's Olive Oils.......

 

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!



Thanksgiving is only five days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully!

PREPARATION INSTRUCTIONS

Preheat the oven to 400 degrees. In a sauce pan, simmer the Traditional 18-Year Balsamic on low heat till it coats a spoon; about 15 minutes. Place the Brussels sprouts on a sheet pan, including some of the loose leaves, which get crispy when they're roasted. Add the pancetta, olive oil, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper, toss with your hands, and spread out in a single layer. Roast the Brussels sprouts for 20 to 30 minutes, until they're tender and nicely browned and the pancetta is cooked. Toss once during roasting. Remove from the oven, drizzle immediately with the balsamic vinegar reduction, and toss again. Taste for seasonings, and serve hot.

We'll be back next tomorrow with another delicious recipe!
Happy cooking,
The Joe and Son's family

Balsamic Roasted Brussels Sprouts

By the Joe and Son's Test Kitchen

DESCRIPTION
30 mins
Holiday
Serves 8-10
INGREDIENTS
• 1 1/2 pounds Brussels sprouts, trimmed and cut in half through the core
• 4 ounces pancetta (or bacon), 1/4-inch-diced
• 1/4 cup Joe and Son's Herbs de Provence olive oil
• Kosher salt and freshly ground black pepper
• 1/4 cup  Joe and Son's Traditional 18-Year Balsamic
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Saturday, November 23, 2013

Recipe Countdown to Thanksgiving...Day 3

Recipe Countdown to Thanksgiving

from



Joe and Son's Olive Oils.......

 

Healthy, tasty holiday recipes from our kitchen to yours! Plus take 10% off 375 ml bottles of the olive oils and vinegars featured in our daily recipes. Offer good now till Thanksgiving!..........

 


 
Thanksgiving is only five days away. Wouldn't you like to have easy recipes that will make your Thanksgiving meal special? The Joe and Son's family is here to help you. Our recipes are keepers because they are quick, easy, healthy and present beautifully!

PREPARATION INSTRUCTIONS

Preheat the oven to 375. In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve. We'll be back next tomorrow with another delicious recipe!

Happy cooking,
The Joe and Son's family

Cranberry Pear Balsamic Glazed Butternut Squash

By the Joe and Son's Test Kitchen

DESCRIPTION
30 mins
Holiday
Serves 8-10
INGREDIENTS
• 1 two pound butternut squash peeled, seeded and diced in to 1” pieces (about 3 cups)
• 1/3 cup Joe and Son’s Cranberry Pear White Balsamic
• 1 tablespoon “sweet” fruity olive oil such as Hojiblanca or Picual
• 3" sprig fresh rosemary, leaves stripped from stem and roughly chopped
• Sea salt and fresh cracked pepper to taste