Lamb Chops with A Fig Balsamic Reduction

A picture speaks a thousand words.....and this one says, "Delicious"

 

 

Lamb Chops with Fig Balsamic Reduction

4 lamb chops (3/4" thick)
1 T. Joe and Son's Arbequina EVOO (or other mild EVOO)
1/4 cup thinly sliced onions
1/3 cup Joe and Son's Fig Balsamic Vinegar
3/4 cup chicken broth
1 T. butter

 

Heat oil in a large skillet over medium high heat. Place lamb chops in the skillet and cook for about 4 minutes per side for medium rare or continue to cook to your desired doneness.

 

Remove from the skillet and keep warm on a serving platter. Add onions to the skillet, and cook for a few minutes until browned.

 

Stir in Balsamic, scraping any bits of lamb from the bottom. Stir in broth. Continue to cook about 5 minutes, until the sauce has reduced by half.

 

Remove from heat, and stir in butter. Pour over the lamb chops and serve.

Steak, Grilled To Perfection!

Dear Dad, I grilled this Chipotle-Serrano Ribeye just for you!

 

 

 

CHIPOTLE AND SERRANO-HONEY RIBEYE

 1/2 Cup Joe and Son's Serrano Honey Vinegar
1/2 Cup Joe and Son's Chipotle Olive Oil
1 tablespoon sea salt

 2 cloves Garlic, Minced
fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks

Combine the salt, Serrano Honey Vinegar, garlic, and pepper. Slowly whisk in the the Chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.

Serves 4

Kale with Black Garlic*

*"Aged, fermented black garlic is mysteriously fruity, soft, non-pungent, slightly earthy and endlessly edible."
 AOL Food



Now that you know just a little bit about what to expect from fermented, black garlic...let's go straight to the recipe, shall we?

Kale with Black Garlic

 

 

Kale with Black Garlic

 

Ingredients

 

4-5 cloves black garlic, sliced (Available at Joe and Son’s Olive Oils store)
3 cloves regular garlic
1/4 white onion
2 tbsp. Joe and Son’s EVOO (I used Arbequina)
1 tsp black truffle oil (Available at Joe and Son’s Olive Oils Store)
1 tsp Joe and Son's Traditional 18 yr Balsamic Vinegar
1/2 cup water
3-4 cups kale or other dark greens
salt, red pepper flakes and black pepper to taste

Instructions
In a medium saucepan, heat regular garlic and onions in the Extra Virgin Olive Oil.  After about a minute add black garlic and season with the salt, red pepper flakes and black pepper. When regular garlic and onions are translucent, add kale, truffle oil, balsamic vinegar and water.  
Cover for a few minutes to steam. Once the kale has wilted, toss it carefully to evenly distribute seasoning.   Allow the kale to steam until most of the liquid has evaporated.

Serve hot.



 

 

 

 

 

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Raspberry Balsamic and Chipotle BBQ Sauce

Memorial Day is this Monday, May 27th 

 

Let us pay tribute to those who gave all.

Let us remember their sacrifice and courage, today and everyday.

 

 

 

Many of you will have time off from work this weekend and will be outdoors barbecuing with friends and family.  If you're looking for a BBQ sauce that will stand you apart from the other grillers in your neighborhood, you've come to the right place.

 

 

This recipe meets my criteria for tasty, easy and quick.  Once you try it, you'll agree with me.

 

 

 

 

 

RASPBERRY BALSAMIC AND CHIPOTLE BBQ SAUCE

1 cup Joe and Son's Raspberry Balsamic Vinegar
3/4 cup ketchup
1/3 cup brown sugar
1 garlic clove, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1 tablespoon chipotle powder
salt and fresh cracked pepper

Whisk all ingredients together in a saucepan and simmer on medium low for 15-20 minutes. It is that easy!



 

 



Basil and Lemon

My goodness!  The thought  of either Basil or Lemon makes my mouth water.  So, why not combine the two and double the pleasure?


 And that's exactly what I've done with this cookie recipe.  Oooh, these tea cookies have a little crunch on the outside with a chewy inside.  This texture, combined with a sweet, tart, savory taste, will guarantee that they become a family favorite.

                                      Basil Lemon Tea Cookies

 

• 3/4 cup Joe and Son’s Eureka Lemon Olive Oil
• 3 tbsp milk
• 1 cup sugar
• 1 egg
• 1/2 tsp vanilla
• 3 tbsp very finely chopped fresh basil leaves
• 2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt

Pre-heat the oven to 350 degrees Fahrenheit and line 2 cookie sheets with a silicone mat or parchment paper.

 

Cream the oil, milk and sugar together until light and fluffy.

 

Mix in the egg, vanilla and basil. Mix together until fully combined.

 

In a separate bowl sift together the flour, baking soda, and salt. Then mix into the oil mixture until combined.  The dough will be moist.

 

Roll the dough to form 1” balls. ( If dough is too soft to roll, refrigerate for about 10 minutes before rolling.)  Roll the cookie balls in coarse sugar.

 

Place about 1 inch apart on the cookie sheets.  Chill again for 10 minutes.

 

Bake 8 minutes until they turn a light, golden color.  Do not overbake.

 

           Makes about 4 dozen  cookies



A Perfect After Dinner Treat

I've been posting lots of main course recipes, and you're telling me you really enjoy them.  You've commented on the very things I think make a recipe "a keeper".  You like the fact that they taste good, are quick and easy to prepare and they look pretty when you serve them.

Now, don't you think you deserve a reward in the way of a tasty dessert?

This was my first venture in making Biscotti, but it is an easy recipe and seems to be a no-fail recipe even for a beginner baker.

Lemon Biscotti

2 cups all-purpose flour

1 cup sugar

½ cup cornmeal

1 teaspoon baking powder

¼ teaspoon salt

3 large eggs

3 tablespoons Joe and Son’s Eureeka Lemon Olive Oil.... plus 1/4 teaspoon to coat the cookie sheets

1 teaspoon lemon extract

　

Directions:

Coat 2 large baking sheets with 1/4 teaspoon of Lemon Olive Oil.   Pre-heat oven to 325 degrees.

Mix flour, sugar, cornmeal, baking powder and salt in a large bowl. In another bowl, combine the Lemon Olive Oil, lemon extract and eggs. Whisk until well blended.

Add egg mixture to the flour mixture. Stir and fold with a large spoon until a soft dough forms.

Divide the dough in half. On a floured surface, shape each part into a log. Each log will be about 12 inches by about 1 ½ inches. (If you want larger biscotti, roll the logs into a 2” width.)

Place the logs on one baking sheet and bake for about 20-25 minutes. The top of the log should feel firm when slightly pressed. Let the logs cool for about 30 minutes.

Lower the oven temperature to 300 degrees.

With a serrated knife, slice the biscotti into either diagonal pieces or straight across. (The diagonal slices will be larger and give you fewer servings.)

Place the diagonal slices on the unused cookie sheet. Do not lay them flat; set them upright about ½ inch apart and bake at 300 degrees for about 20 minutes. If you have sliced them into 48 pieces, you’ll need 2 cookie sheets for the second baking.

Cool and serve.*

Servings: 24 diagonal pieces or 48 straight cut pieces.


* Delicious when served with coffee and scrumptious when dunked in milk.



Shrimp with Artichokes and Bruschetta Topping

We just had this dish this for dinner.  Goodness, was it good!  And it was so quick and easy to prepare.

 A slice of avocado on the side drizzled with Joe and Son's Olive Oils 18 yr Balsamic Vinegar and a piece of good Artisan bread completed the meal.

 

 

Shrimp with Artichokes and Bruschetta Topping

Ingredients:

12 oz linguine pasta
2 tablespoons Joe and Son's medium intensity EVOO
4 cloves garlic, thinly sliced
Sun Dried Tomato bruschetta topping (found at Joe and Son’s Olive Oils)
24 oz peeled/deveined shrimp, thawed
1/4 teaspoon crushed red pepper flakes
1 /2 - 1 teaspoon drained capers
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 cup  chicken broth
2 tablespoons Joe and Son’s Garlic Olive Oil
1 box frozen Artichoke Hearts (I use Bird’s Eye) cooked and drained
1/3 cup grated Parmesan cheese

Directions:

 Cook and drain pasta following package instructions. Set aside and keep warm.
Preheat large sauté pan on medium 1–2 minutes. Place oil and garlic in pan; cook 3–4 minutes or until the garlic edges begin to turn golden.

Add bruschetta topping, shrimp, pepper flakes, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook and stir 1 minute.
Add broth; cook 2–3 minutes or until shrimp have just turned pink and opaque.
Reduce heat to low; stir in the garlic oil oil, cooked  artichoke hearts and remaining 1/4 teaspoon each salt and pepper. Cook over low heat for another 2-3 minutes.

Use about 2 tablespoons of the sauce to tint the pasta, if desired,

Portion out the pasta for 4 servings and top with the shrimp and artichoke sauce.
Top with the grated Italian cheese and serve hot.

Makes 4 ample servings.
　



Cooking with Black Garlic

Joe and Son's Olive Oils is introducing a simple food with a wonderfully complex flavor. Black garlic is "sweet meets savory", a perfect mix of molasses-like richness and tangy garlic undertones. It has a tender, almost jelly-like texture with a melt-in-your-mouth consistency similar to a soft dried fruit. Hard to believe, but true. It’s as delicious as it is unique.

In Taoism mythology, black garlic was rumored to grant immortality. We can’t promise you that, but there’s no doubt that black garlic is great for your health—it’s loaded with nearly twice as many antioxidants as raw garlic. It also contains S-Allycysteine, which is fancy talk for a natural compound that has been proven to be a factor in cancer prevention.

Okay, so you're thinking..."Cut to the chase and tell me what I can do with it".

Here is a delicious dish featuring Black Garlic.

 

Prepare, and enjoy!!!

 

 

 

Linguine with Mushrooms and Black Garlic
Serves 2

1/4 cup Joe and Son’s Extra Virgin Olive Oil  (I used Cobrancosa Moderate intensity EVOO)
a very generous grind of black pepper
6 to 8 ounces sliced mushrooms (I used baby bellas)
8 cloves black garlic, peeled and sliced  (May be purchased at Joe and Son’s Olive Oils)
1 medium to large shallot, thinly sliced
2 tablespoons chopped fresh basil
salt, to taste
freshly grated Parmesan

8 ounces uncooked linguine . 
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Cook the pasta according to package directions.

As pasta cooks, heat olive oil in a large, deep nonstick skillet over a medium flame. Grind black pepper into the oil as it heats.

Add mushrooms and black garlic to pan and toss to coat with oil.

Cook for about 5 minutes, then reduce heat to medium low and add shallot to pan. Cook, stirring frequently—you want to sweat the shallot, not brown it.

When pasta is done cooking (keep it on the al dente side—it will continue to cook when added to the mushroom garlic mixture), turn off the heat under the skillet. Drain the pasta, reserving a half cup or so of the cooking liquid. Add the pasta to the skillet and toss to combine. Add the basil and toss. Season with salt to taste. If the pasta is too dry (ours wasn’t), add some reserved pasta water, a couple of tablespoons at a time.

Divide the pasta mixture into two pasta bowls. Then spoon the mushrooms and black garlic remaining in the pan over the tops of the bowls. Top with freshly grated Parmesan and serve.

Italian Wedding Cookies w/ Roasted Walnut Oil

In spite of what you may have heard from my family and friends, I'm not nutty. 

 But these cookies sure are. 

Using Walnut oil in the recipe gives the cookies a deeper  dimension of a nutty taste.  They're so good, you won't be able to stop at just one cookie. 

Italian Wedding Cookies w/ Walnut Oil

 

2 cups unbleached baking flour

1 cup finely ground walnuts
3/4 teaspoon baking soda 
pinch of salt
1 1/2 cups confectioner's sugar,
3/4 cup Joe and Son’s Roasted Walnut Oil
2 teaspoons vanilla extract

　

In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, ground nuts, baking soda, and salt; set aside.

In a medium bowl stir together the Walnut oil and vanilla extract and then stir the liquids into the dry ingredients, until a sticky dough forms.

Divide the dough in half and wrap each portion in plastic wrap.

Chill the dough for several hours.

When ready to bake, preheat oven to 350F degrees. Line baking sheets with parchment paper.

Roll dough into marble sized balls and place on cookie sheets 2 inches apart.

Bake 12 to 15 minutes until golden.

Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.

Roll in remaining 1 cup confectioner's sugar.

Makes about 60-70 Wedding Cookies.

Braised Collards with Capers and Garlic

Here's another tasty way to prepare a healthy vegetable. 

 

 Again, this is an easy, meatless  recipe that cooks up pretty enough to serve to company.

10 cloves garlic, peeled
1/4 cup Joe and Son’s mild Arbequina EVOO
3 tbsp. capers , drained
2 lbs. collard greens, stems removed and chopped
1 tsp. sea salt
Coarse ground black pepper (to taste)
1 cup warm water
2 tsp. Joe and Son’s 18 yr Traditional Balsamic Vinegar
1 tsp. crushed red pepper (or less,to taste) Instructions:

Crush the garlic cloves with the flat side of a heavy knife and chop the crushed cloves.

Heat the extra virgin olive oil in a large saucepan over medium-low heat.

Add the garlic and cook for 3 to 4 minutes or until the garlic begins to brown.

Add the capers and cook for 1 minute.

Add the collard greens, salt, pepper and 1 cup of warm water. Reduce the heat to low and cook, covered, for 10 to 12 minutes or until the greens are tender but retain some bite.

Uncover the saucepan and bring the heat up to high. Cook for 3 to 4 minutes or until almost all of the liquid has evaporated.

Remove from heat and stir in the balsamic vinegar.

Transfer the greens to a large serving platter and top with the crushed red pepper.

 

Serve immediately while hot.

 

 

 

Popeye would be proud

I'm always looking for a way to cook an ordinary vegetable so that it looks pretty and is tasty.   I really think I found one in this dish.


 We know spinach is good for us.  Walnuts are, too.  So I combined them to make spinach tasty, interesting and pretty enough to eat.

I think you'll agree that this is an easy to prepare dish with few ingredients. And isn't that a good thing for a cook with very little time?

            

                                     Spinach With Walnuts and Raisins


1 Tablespoon Joe and Son's Walnut Oil
1 medium onion..finely diced
3 cloves of garlic...finely minced
 2 bags of fresh spinach...(I used  two 9 oz bags of spinach from Publix.)
1/4 cup chopped walnuts
1/4 cup Craisins...but you could use golden raisins if you prefer
Salt and Pepper to taste
Grated Parmesan cheese as a light topping

In a large saute pan,warm the Walnut Oil over low/medium heat.  Add the onions and garlic and cook for a few minutes until they become tender.  Add the spinach to the pan in batches and continue to cook until the spinach starts to become soft.  Add the walnuts and craisins.  Continue to stir and cook until the spinach wilts but is still a bright color.  You don't want to overcook this. Add salt and pepper to taste.

Serve hot and sprinkle some Parmesan cheese over the spinach if you like.

Valentine's Day is fast approaching

We all want Valentine's Day to be perfect for that Special Someone in our lives.  Chocolate is always a sure gift, but this year take it a step further by making your own chocolates.  This Truffle recipe is easy and  delicious but it looks as though you spent hours preparing it.

 

                                                

                                                                                            

 

 

 

 

Balsamic Truffle Recipe

8 1/2 ounces dark chocolate, chopped
1/4 cup cream
2 teaspoons of one of Joe and Son's Balsamic Vinegars.... (recommended: Violet, Raspberry, Strawberry, Tahitian Vanilla or Dark Chocolate)
1/2 cup cocoa powder

Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable.

Use a teaspoon to scoop out chocolate. Use your fingertips to shape into balls about the size of a cherry. Set the chocolate balls on a parchment-lined tray.

Place the cocoa powder in a small shallow dish. Place 6 truffles at a time in the cocoa powder and roll the truffles around to coat, and return the coated truffles to the baking sheet. Continue with the remaining truffles. Place the truffles in a serving dish or airtight package.

The "BIG GAME" Today!

This is the day of the Big Game and you're likely having people over or you're going to watch the game at a friend's home. Either way, it's a day where people will be snacking and munching on good foods.

This recipe is an easy way to add flavor to chicken or steak without a lot of prep or fixing time involved.

 

                                        Balsamic Dipping Sauce*

 

 ¼ cup– Joe and Son’s Traditional 18 yr Balsamic Vinegar

 1 – Tablespoon white sugar

1 – Teaspoon Water

2 – Tablespoons Dijon Style Mustard

 3 – Tablespoons Mayo

1-    Tablespoon Ketchup

 Salt and Pepper to taste

 

Combine all ingredients  and whisk together.

Use as a dipping sauce for steak or chicken.

 

 

* recipe may be doubled or increased as desired for more servings

Chicken Wings - Hearty Party Food...Happy New Year!!!!!!

Well, here we are saying good-bye to 2012. 

Chances are you'll be having friends over tonight or sometime during the next weeks to celebrate, watch football games or just visit. This dish is a perfect food to serve.  It's easy to prepare and will appeal to the men in your group as well as the ladies.

        Balsamic Soy-Glazed Chicken Wings

          Makes 4 main courses or 6-8 snack servings

Ingredients:

4 pounds chicken wings
2 tablespoons Joe and Son’s Chipotle Olive Oil
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup Joe and Son’s Artisinal Honey Balsamic Vinegar OR Coconut Balsamic
1/4 cup soy sauce
2 teaspoons sugar
1 tablespoon unsalted butter

Thinly sliced scallions for garnishing

Ranch or Blue Cheese dressing for dipping, if desired.


Preparation:

Put oven racks in upper and lower thirds of oven. Line 2 large shallow baking pans (17 by 11 inches) with foil. Put pans in oven and preheat oven to 500°F.

Pat wings dry, then toss with Chipotle Olive Oil, salt, and pepper in a large bowl and divide between preheated pans, spreading wings in 1 layer. Roast, without turning, until golden and tender, about 35 minutes.

While wings roast, simmer Balsamic Vinegar, soy sauce, and sugar in a 1- to 1 1/2-quart heavy saucepan, stirring occasionally, until reduced to about 1/3 cup, 12 to 14 minutes. Remove from heat and stir in butter until melted.

Remove roasted wings from oven and let stand in pans 1 minute (to make wings easier to remove from foil), then transfer with tongs to a clean large bowl.

Pour balsamic mixture over wings and toss to coat well. Let stand 5 minutes, then toss again.

　

THANK YOU......

                                               

On behalf of Joe and Son's Olive Oils I'd like to say, "Thank you" to all of our wonderful customers who came into the store this past year.

 We are truly blessed to have the friendliest, nicest people come into our store every single day. We are thrilled that you come in as customers and leave as "friends". You are the reason that our business is thriving. 

We wish you the best during this Holiday Season and may the New Year bring you Happiness, Peace and Good Health.


The Favata/Messina/Gebbia family

                                              

Pork Loin Roast with Balsamic and Garlic

 

 

 

The holidays are right around the corner.  You're busy and you have company coming.  You need a quick and easy, but tasty meat dish that would be right at home at the dinner table or as part of a buffet offering.  This roasted pork loin is your answer.

 

And you thought Olive Oils and Vinegars were just for salads, didn't you?

 This goes to show you just how wrong you were.

 

 

 

 



                   Balsamic Roasted Pork Loin

 

　

2 tablespoons steak seasoning rub

½ cup 18 Year Balsamic Vinegar

½ cup Joe and Son’s Garlic Infused Olive Oil…..but Tuscan Herb or Chipotle would work well, too

2 pound boneless pork loin

Directions:

　

1. Dissolve steak seasoning in balsamic vinegar, then stir in olive oil. Place pork into a sealable plastic bag and pour marinade overtop. Squeeze out air and seal bag; marinate 2 hours to overnight.

2. Preheat oven to 350 degrees
3. Place pork into a baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees … about 20 to 25 minutes.

Let the roast rest for 10 minutes before slicing and serving.

How to cut carbs in Holiday Pies

                                                                   

Desserts are always a problem for those watching carbs, but especially for persons dealing with Diabetes.

Because of the piecrust, even sugar-free pies can be  high carb desserts.

Here's an easy, tasty no-carb pie crust suggestion...and it's Gluten-free as well.

1 to 1 1/2 cups pecan pieces (or almonds or walnuts)
1 Tablespoon Joe and Son's Butter Olive Oil ( add a little more if the mixture appears too dry to press)
1 pkg Sweet n Low or other sweetener

Place the nut pieces in a food processor and process into fine mealy sized pieces. Place in a small bowl and add the butter oil and sweetener.  Stir and combine until the nut pieces are coated.  Press into a pie plate that has been lightly sprayed with cooking oil.  Bake at 350 degrees for 6-7 minutes or until the crust begins to turn golden.

Remove from the oven and cool slightly before proceeding with your pie recipe.

Chocolate Salami ....How to have some fun with dessert

                                                 Who says you can't play with your food? 

                    I say that you can, and that the Art of Deception can apply to foods you prepare.
                                  Fool your guests as you serve them "Italian Salami" for dessert.

                                                         This is a perfect example.
                                                                 
                                                              Chocolate Salami

                                                     

8 ounces of semi-sweet baking chocolate
4 ounces of sweet baking chocolate
1/4 cup sweetened condensed milk
1/4 cup Joe and Son's Raspberry Balsamic Vinegar
3/4 cup chopped pecan pieces
1/2 cup roughly chopped shortbread cookies (I used Goya's Maria cookies)

Plastic (Saran) wrap for rolling
Powdered sugar for rolling

Place the chocolate in a heat proof bowl over a pot of simmering water until the chocolate has melted. Stir to help with the melting. Set aside to cool slightly.

Stir in the Raspberry Balsamic vinegar and then add the condensed milk, cracker pieces and chopped pecans.  Stir until well combined.

Place the mixture onto the plastic wrap and use the wrap to form it into the shape of a salami. Crinkle the paper to form creases on the surface of the chocolate.

Wrap tightly.  Chill until firm, at least 1 hour. Gently roll the "salami" as it's cooling so it retains  rounded sides like the real thing.
Remove from the refrigerator and rub powdered sugar over the surface.

Serve at room temperature.  Slice into thin slices as though you were slicing Italian Salami.

A new twist on Onion Soup

                                                                  
This isn't a new recipe for French Onion Soup, but it is a suggestion for giving it a slightly different and enhanced burst of flavor.

Follow any tried and true recipe you usually use to make your French Onion Soup..but substitute 1 1/2 Tablespoons of Joe and Son's Mushroom Sage Olive Oil for 2 Tablespoons of butter your recipe calls for.

For example, if your recipe calls for 4 Tablespoons butter, instead use 2 Tablespoons of butter and 1 1/2 Tablespoons of Mushroom Sage Olive Oil.

I even took it a step further by combining the Olive Oil and the butter to saute the onions and then added a cup of sliced mushrooms to the onions before adding the flour.

Try it; you'll like it.

Veggies were never better than this!

I'm of the opinion that people's perception of a prepared dish is influenced by its appearance.  Thus, the expression, "Eating with your eyes".  So, having said this I'm telling you that this vegetable casserole will have your friends or family ready to dig in at the first sight of the dish.

Again, this is another simple, quick and tasty recipe that will have guests believing you're a gourmet cook  even if you're not.

                                                            

                                         Provencal Zucchini and Yellow Squash Medley

　

1 Tbsp. Joe and Son’s Mushroom Sage Olive Oil
½ cup finely chopped onion
1 large zucchini, cut into 1 inch cubes or sliced into rounds
1 large yellow squash, cut into 1 inch cubes or sliced into rounds
½ cup halved cherry tomatoes
2 garlic cloves, minced
½ tsp. dried rosemary
½ tsp. dried basil
Salt and pepper to taste
¼ crumbled feta cheese

Preheat oven broiler.
Heat the olive oil over low-medium heat in a large skillet.
Add the onion and saute for 3 minutes. Add the zucchini, yellow squash and tomatoes  and saute for 4-5 minutes. Add the garlic and continue to saute for another 2 minutes. Do not overcook the veggies; you want them cooked but firm. Add the next 3 ingredients. Transfer the vegetable mixture to a casserole dish and sprinkle with the feta cheese.
Place the casserole dish under the broiler for a few minutes until the cheese melts.

Makes 4 servings.
　

Chocolate brownie Bites.......A Spectacular Nibble!

                                            Where can these tempting delights be found?

                                                     At  Joe and Son's Olive Oils 
                                                   3401 W. Bay to Bay Blvd 
                                                           Tampa, Florida

If you came by Joe and Son's today you were treated to a delicious and easy dessert. Imagine the rich tastes of decadent chocolate and blood orange combined in a way to just melt in your mouth.

To those unlucky souls who missed out...........Come by tomorrow and purchase the ingredients to make these tasty morsels.
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RECIPE:

Take a regular brownie mix and substitute our Blood Orange EVOO for the vegetable oil that it calls for.

Add 3/4 cup of chocolate chips to the batter and bake for the least amount of time your mix suggests. (Don't overbake the brownies.)
When they come out of the oven and are still warm, break up the brownies with a fork and incorporate the melted chocolate chips.
Add about 1/4 cup to 1/3 cup of our Dark Chocolate Balsamic to moisten the cooked brownie mixture and then roll into 1" balls. If the mix is too dry, add more Balsamic.

Coat with Sugar In The Raw or  cocoa powder.

HINT:  They taste good the first day, but are extra good on the second.
 It is that easy!

You can even change the taste by using Raspberry Balsamic rather than the Chocolate Balsamic.

Cream Cheese Dessert Ball...........Easy Holiday Entertaining

  

Entertaining doesn’t have to be difficult and it doesn’t have to take up a lot of time to make a delicious appetizer or dessert. This cheese ball can be used for either purpose and your guests will marvel at how good it tastes.

                                                     

                                              

                                                                                           

 1  8 oz package cream cheese
 1/3  cup powdered sugar

 3 Tbsp Joe and Son’s Blood Orange Olive Oil
 3/4  cup mini chocolate chips
 3/4 cup finely chopped pecans

 Goes well with graham crackers, banana bread, date nut bread or apple slices

Allow cream cheese to come to room temperature.
 In a mixing bowl combine all ingredients except for the pecans.and mix until well combined.
Place in a serving dish or form into a ball. (Line small bowl with plastic wrap if shaping into a ball).
Allow to chill for 2 hours and remove wrap before rolling the ball or topping it with the pecan chips.
              

Mango Chutney - A Wonderful Accompaniment To So Many Foods....

                               And you're wondering what I could possible be talking about.

                                                          


                                                         Mango Pineapple Chutney

                                         This is sweet with some heat and you're gonna love it!


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 Serrano Honey Vinegar
1 tsp brown sugar or Splenda brown sugar subsitute
1 16 ounce package of frozen mango pieces, thawed (or fresh if in season)
1 8 ounce can pineapple tidbits (drained)

Pour the Chipotle Olive Oil into a sauteing pan and warm to low heat.  Place the bell pepper and onion in the pan and cook for about 20 minutes until the onions become slightly transparent.  Stir while cooking.  Add the Serrano Honey Vinegar and brown sugar.  Continue cooking over low heat until the vinegar has reduced and the mixture has thickened.
Add the mango and pineapple pieces; stir to evenly coat the fruit.  At this point you can slightly mash the fruit to create a chunky puree or leave as is.

This chutney is delicious with seafood, chicken, pork or ham.  In addition, it's great with plain ol' tortilla chips.

Pecan Pie Muffins--Baking made easy

                                                    PECAN PIE MINI-MUFFINS

                            Only 5 simple ingredients combine to make a "can't eat just one" dessert.

 This is a recipe that's sure to become one of your favorites...not only because it's so darned good, but because it's so easy to put together.  Notice it only calls for 1/2 cup of flour...that's not a misprint.
                                                               

                                                               



1 cup chopped pecans
1 cup brown sugar, packed
1/2 cup flour
1/2 cup Joe and Son's Organic Butter Olive Oil
2 eggs, beaten

Preheat over to 350 °.  Spray muffin tins with cooking spray* or line them with foil lined baking cups.

Mix together pecans, sugar and flour.  Beat the eggs and Butter Olive oil until foamy.  Pour this into the pecan mixture and stir until just blended.

Fill the muffin tins 2/3 full and bake for 9-10 minutes.  Do not overbake; you want the centers to be a bit soft and gooey.

Makes about 28-30 mini-muffins and the recipe may be doubled.

*If using cooking  spray rather than foil cups, run a sharp knife around the edge of each muffin to ease in releasing it from the baking tin.

A wonderful "Go To" meal that's quick and delicious!

 

You folks know I like good food.  But I like good food even better if it takes little time to prepare.

This is one of my "go to" recipes that's quick and easy to prepare and never disappoints.

If you have fresh fish, that's great. But if you don't, then frozen, thawed filets work just as well.

 Ingredients:

        4   5-7 oz.  Tilapia fillets or Orange Roughy filets
        1 cup grape or cherry tomatoes
          1/2  cup olives green or black
           1/4 cup capers, drained
           2-3 cloves crushed garlic (I use 6-8 cloves, but we really love garlic.)
           2 tablespoons Joe and Son’s Eureka Lemon Oil

Directions:
     Cut the tomatoes and olives in half and cook with garlic, capers and Lemon Oil for  5 minutes on medium heat – until tomatoes start to soften.
        Add fish and cover, cooking for 5 more minutes until fish flakes with a fork.
    Salt and pepper to taste.

Serve with a side dish of rice or risotto. 

 Add a salad and you have a meal that looks as though you spent hours preparing it.

 

Goodness !!! What a week!!!

We were really excited to have Charlie Belcher from our local channel 13 come to the store on Monday morning as he taped another segment of Charlie's World from Joe and Son's Olive Press.  As a result, we have had a lot of new customers come into the store to try some of the oils and vinegars he and Andrea talked about.                                                               

They were also very interested in tasting some of the goodies we had out for Charlie. You can see some of them in the above picture.  They tasted, got the recipes and bought the oils and vinegars they needed to make them.

For some reason, we seem to get the friendliest, nicest customers in the store.  By the time you folks leave, it's like we've known each other for years.  Just let me thank all of you for taking the time to come in, visit with Michael, Andrea (or me) and giving our oils and vinegars a try.

We just introduced a new and easy recipe that has become a favorite of our customers.  It's a recipe for Roasted Cinnamon Pear Bruschetta. Trust me; this one's a keeper!!!
                                                                 

Roasted Cinnamon Pear Bruschetta

1 baguette, sliced into rounds (or purchase pre-sliced and toasted bread rounds)
2-3 pears, chopped and peeled
2 1/4 teaspoon Joe and Son’s Butter Olive oil
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
2 tablespoons Joe and Son’s Cinnamon Pear Balsamic Vinegar
1/2 cup mascarpone or whipped cream cheese
1 teaspoon honey

Preheat oven to 400. Lay baguette rounds on a baking sheet and bake for 5-7 minutes, or until golden brown and toasted. Set aside.

Heat a skillet over medium-low heat and add Joe and Son's Butter Olive Oil. Add pears, then sprinkle with salt, cinnamon and nutmeg. Allow to caramelize slowly – for about 10-15 minutes. Mash the pears slightly so they form a sort of puree.

In a bowl, combine mascarpone and honey. Spread on baguette slices.
Once pears are caramelized, add balsamic vinegar and cook for 1-2 more minutes. Add spoonfuls of pear mixture on top of mascarpone on baguette. These can be served warm or cold.

Now, don't think this pear mixture is only for this recipe.  Let me tell you that it is delicious over vanilla ice cream.  Also, when added to brie in pastry, it's another fantastic appetizer.

Enjoy!  And let us know how you liked it.