Sunday, December 9, 2018

Truffle Almonds


The taste of Truffles is unique.  A person either falls into the category of absolutely loving it or just simply finding it tastes awful.  There seems to be no middle of the road camp.
 
This recipe is for those who find the taste delicious.  It's a good snack just to pick on or makes a wonderful addition to meat and cheese trays for party fare.
 
 
TRUFFLE ALMONDS
   



3 cups (1 pound) raw, whole almonds
 2 tablespoons Joe and Son’s Truffle Olive Oil
 1/2 teaspoon Sea Salt…. or more to taste  
Sprinkling of garlic powder
1/4 teaspoon dried rosemary crumbled into tiny pieces
 


Directions: 


Preheat oven to 325°F. In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 5-6 minutes, stir, and continue roasting for another 5 minutes until fragrant and golden brown.
 
 


Cool completely before serving.
Posted by at No comments:

Saturday, May 26, 2018

Mango/Pineapple Chutney

 
Whenever I'm planning a holiday meal, I look for (quick and easy) recipes that won't spoil in the heat and don't need to be refrigerated. This chutney can be made a few days ahead of time  and can be set out on a cookout table without fear of spoilage.  If you're looking for some sweet heat...this is it!
 
It's colorful and really tasty!
 
 
 
 
Mango/ Pineapple Chutney
 
3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
2 cups mango, diced into small pieces
2 cups drained, canned, crushed pineapple
 
1 teaspoon brown sugar if the fruit isn't sweet enough for your taste
　
Pour the Chipotle Olive Oil into a sautéing pan and warm to low heat. Place the bell peppers and onions in the pan and cook over low heat for about 10 minutes. Stir while cooking. Add the Coconut Balsamic Vinegar and continue cooking over low heat until the vinegar has reduced and the mixture is thick.
Add the mango and pineapple pieces and stir to coat the fruit evenly. At this point you can mash the fruit pieces slightly to create a chunky puree or leave as is.
Refrigerate or serve at room temperature.
Serve with tortilla chips. This chutney also goes well with shrimp, fish, pork or chicken.




 
 
 

 


 

 
 
 
 


 



 



 





 
 
 
 




 




 





 
 
 





 





 






 
 
 






 






 







 


 






 







 




　
 
 
 

 
 

 

 


 

 


 


 



 


 



 



 




 



 




 




 




 





 




 





 





 






 





 






 






 







 






 







 







 








 







 








 








 









 








 









 









 









 










 









 










 










 











 










 











 











 












 











 












 












 













 












 













 













 













 














 













 














 














 















 














 















 















 
















 















 
















 
















 

















 
















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

















 

























 
























 
























 

















 

























 
























 
























 

















 

























 
























 
























 

















 

























 
























 
























 

















 

























 
























 
























 

















 




















 












 
























 

















 

















 



















































































































 







 





3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
1 teaspoon brown sugar if the fruit isn't sweet enough for your taste

2 cups mango, diced into small pieces
2 cups drained, canned, crushed pineapple
　

Pour the Chipotle Olive Oil into a sautéing pan and warm to low heat. Place the bell peppers and onions in the pan and cook over low heat for about 10 minutes. Stir while cooking. Add the Coconut Balsamic Vinegar and continue cooking over low heat until the vinegar has reduced and the mixture is thick.

Add the mango and pineapple pieces and stir to coat the fruit evenly. At this point you can mash the fruit pieces slightly to create a chunky puree or leave as is.

Refrigerate or serve at room temperature.

Serve with tortilla chips. This chutney also goes well with shrimp, fish, pork or chicken.
Posted by at No comments:
Subscribe to: Posts (Atom)