Monday, May 26, 2014

Come in and sample today............


Happy Memorial Day!   Please, please remember what this day is actually about.

We honor those who have made the ultimate sacrifice fighting for our freedom.

We also honor those men and women in the armed forces who are still fighting for us today.


 


Come in today; taste some wonderful foods and take advantage of our sale discounts.

All military with ID gets 25% OFF TODAY!
Everyone else, you get 15%!

We are having a BBQ in the store today. Stop on by for some samples!

PULLED CHICKEN SLIDERS WITH SMOKEY ONION AND BLUEBERRY BALSAMIC BBQ SAUCE

ROASTED CORN WITH PERSIAN LIME OLIVE OIL AND CHEF CHRISTOPHE'S SEASONING BLEND

MANDARIN OLIVE OIL AND COCONUT BALSAMIC RUM CAKE

Saturday, May 24, 2014

Black Bean Corn Salad

First, let me thank all of those in the Military who made many sacrifices in order to ensure our country's freedom.  Your acts of bravery and heroism and your willingness to put yourselves in harm's way to protect us can never be repaid.  Thank you for all you have done and continue to do for your country............



This weekend is likely to be one involving BBQ's and picnics and grilling outdoors.  So, we want easy dishes that can be prepared ahead.  Sometimes salads wilt if they're left out too long, slaws with mayonnaise dressings don't do well in the heat.....but this hearty salad can take the heat and still look good and taste good.




 

Black Bean Corn Salad



1 (15 oz) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed

1/3 cup sliced green onions

1/2 cup diced red bell peppers
 
¼ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons Joe and Son’s Persian Lime Olive Oil

2 Tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

 

Combine the first 4 ingredients in a large bowl and refrigerate for about an hour.

Before serving, add the cumin and salt and pepper and toss to evenly distribute the dry seasonings.

Meanwhile, whisk the Lime Olive Oil and the Grapefruit Vinegar together to create an emulsion.

Pour over the corn salad and serve chilled.
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Sunday, May 18, 2014

Spinach Mushroom Roll

There are times when you prepare a recipe and you just know it's going to be beautiful to look at and equally delicious to eat.  This is one of those recipes.

Many years ago, I was looking through James Beard's recipes and found this one.  It sounded interesting so I made it and while it was good, it didn't knock my socks off.  And in addition, I found the texture difficult to slice and serve.

I wasn't willing to give up on the recipe and after playing around with it, I came up with my version.  I love the taste now and by using two different cuts of spinach , I am able to make precise serving slices.
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Let me give you a few helpful hints that worked for me.

After the spinach is baked, run a sharp knife along the edges of the baking pan to facilitate the flip.

It helps if you have 2 baking sheets of equal size.  Rather than trying to flip the spinach out on parchment paper on the counter, line a second pan with parchment paper.  Line up the long sides of the pan before you flip. 

Before you add the flour and half and half, cut the  mushrooms into smaller pieces.  It makes the rolling go easier.













Spinach Mushroom Roll

Serves 10-12

Roll:

1  6 ounce package fresh baby spinach

1 16 ounce package frozen chopped spinach

4 large eggs, separated

Salt and pepper


Preheat the oven to 400 degrees.

 

Filling:

2 tablespoons Joe and Son’s Mushroom Sage Olive Oil

1 small onion, finely chopped

2 cloves garlic, minced

1 pound fresh, sliced  mushrooms, rinsed and dried

1 Tablespoon all-purpose flour

2/3 cup half and half

Salt and Pepper

2 tablespoons grated Parmesan Cheese



Cook both the fresh and frozen spinach in boiling water for about 5 minutes. Strain and press in a colander in order to remove all water from the leaves. Add salt and pepper to taste.

When cool, place in a bowl and add the 4 egg yolks. Mix well with a fork to make sure the eggs are evenly distributed.

In another bowl, beat the egg whites with a mixer until stiff and fold into the spinach mixture.

Spread the mixture evenly in a lined and greased 10 x 15 inch pan with 1” high sides.
Cook in a preheated oven for 10 minutes until risen and firm.

While the spinach is baking, heat the Mushroom Sage Olive Oil in a saute pan, add the onions and garlic  and cook over medium till they are soft….about 2 -3 minutes.

Add mushrooms and cook for 10 minutes.

Stir in the flour, then gradually add the half and half. Add salt and pepper to taste. Continue to cook over low heat, stirring often, until the mixture thickens.


The Rolling:

Sprinkle the Parmesan Cheese over a sheet of parchment paper cut to the size of the first baking sheet. Align the baked spinach over the paper and flip the spinach over. Peel off the lining paper.
Spread the filling on the baked spinach and roll up like a Jelly Roll cake. Use the parchment paper as a starting guide as you roll the spinach.




Thursday, May 1, 2014

Spiked Chocolate Pie

"Spiked with what?" you ask.  Why, Bourbon, of course.

 It's the Kentucky Derby weekend and we all know that everything goes better with  Kentucky Bourbon.

Is there anyone that doesn't love chocolate?  If so, I haven't met him/her yet.

This is a true chocolate pie with the added plus of pecans in the filling.  And, if you're like me...you might even give it a pecan crust* as well.  Otherwise, feel free to use a prepared 8" pie crust.  Trust me, though, the pecan crust will really add another dimension of flavor to the pie.... and it also cuts down on the carbs in this recipe.

If you like, you can top it with some additional pecans, whipped cream or vanilla ice cream.

 
 
                     Spiked Chocolate Pie


1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.
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*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.

Bake in a 350 degree oven for 7 minutes; remove and cool slightly before proceeding with the recipe.

Kentucky Derby Pork Tenderloin

You're wondering why this pork recipe is called a Kentucky Derby Tenderloin.  Well, this Saturday is the Kentucky Derby and everyone knows Kentucky is noted for its Bourbon.  This recipe features some of that fine Bourbon as a key ingredient.



You will find that using Bourbon as a marinading ingredient gives might fine results.

This is another simple recipe to fix, but you do need to plan ahead because the pork tenderloin needs to marinade for about 12 hours.








Kentucky Derby Pork Tenderloin
 
 
Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:
 
3/4 cup soy sauce
1/2 cup Bourbon
1/4 cup Wochestershire sauce
5 garlic cloves, finely diced
1/2 cup scallions, white and green parts, chopped
1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar
1/4 cup water
1/2 teaspoon ground ginger
3 tablespoons brown sugar
1 tablespoon ground black pepper
1/4 teaspoon red pepper flakes
1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving.