Babalucci in a Marinara Sauce......aka "Snails"

Babaluuci?  You're wondering just what this is, aren't you?  Relax, this is simply an Italian version of an Escargot.

In days past, we were forced to hunt down these creatures and then we had to determine which were live and edible or which were not. (Those of you who recall having to do this, also recall the hazards of leaving them unattended.)  Nowadays, the work is done for us and we can buy them in a can. 

Babalucci in a marina sauce is another alternative to a red sauce pasta dish.  And it does make for interesting conversation.  The question is, "Are you ready to try it"?

Actually, this marinara sauce is quite tasty on it's own.

Babalucci (Snails) in a Marinara Sauce

　

1 Tablespoon + 1 teaspoon Joe and Son’s Green Chili Olive Oil
2 cans extra large snails….each about 28 oz. with 6 dozen snails
1 large can tomato puree….about 28 oz
1 large can whole Marzano tomatoes…..about 28 oz
1 ½ cups water
3 medium onions, diced
6-7 cloves garlic, minced
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon crushed rosemary
2 Bay leaves
1 teaspoon sugar
Salt and pepper to taste


Drain and rinse the snails and keep refrigerated

In a large Dutch Oven, warm the Olive Oil to medium heat. Add the onions and garlic and cook until the onions are soft. Add the next 3 dry ingredients and cook for another 5 minutes.

Add the tomatoes, puree, water, Bay leaves and sugar to the pot; lower the heat and cook for about an hour. After about 15 minutes of initial cooking time, break up the whole tomatoes. Stir to make sure the onions aren’t sticking to the bottom of the pan.

Add the snails and cook over low/medium heat for about 30 minutes.

Serve over pasta.

Simply Savory Pork Tenderloin

Savory, succulent, scrumptious, satisfying and simple......so good!   I could have titled this recipe "Greek" or "Italian" because of the Greek yogurt or Gremolata Olive Oil but I decided  on "Simply Savory" because that's exactly what it is.

If you're pressed for time, and who isn't these days, then this is truly the recipe for you.
It takes only about 20 minutes of prep time and about 20 minutes of roasting time.  Add some side veggies and a salad and you're ready to go.

Sometimes I serve this with roasted sweet peppers or with zucchini and sun-dried tomatoes but this time I served it with potatoes and carrots. Whatever your choice of vegetables, I think this dish needs color on the plate but that's just my opinion.



Savory Pork Tenderloin

½ teaspoon dried, crushed oregano
¼ teaspoon dried, crushed rosemary 
¼ teaspoon dried, crushed thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 pork tenderloin….weighing about 1 pound
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
1 6 ounce container plain Greek yogurt
2 garlic cloves, minced
1 teaspoon shredded lemon zest (avoid using the bitter pith)
dried chives for garnish
　

Preheat the oven to 425 degrees.

In a small bowl, combine the first 4 dry ingredients. Rub the mixture all over the pork tenderloin. Place the pork, covered, in the refrigerator for about an hour.

When ready to prepare the dish:

In an oven-proof pan, heat the Milanese Gremolata Olive oil to a medium heat. Cook the pork tenderloin for about 5-8 minutes, turning it to be sure all sides are browned.

Place the oven-proof pan ( with the pork) in the hot oven and roast for about 20 minutes or until the pork is just done.....Be sure not to overcook the pork.  Remove from the oven and let the meat rest for several minutes before slicing.

Combine the yogurt, lemon zest and garlic. Top the pork slices with the yogurt mixture before serving and garnish with the chives.
　

　

　

Chicken Cassoulet

Sometimes, an all in one meal is really a nice thing to prepare for company or a family meal. But if you call it a casserole, it just sounds so mundane. So, let's up the description with a little French Fantasy, shall we? Let's call it a "Cassoulet".

This cassoulet, served with some hot, crusty, artisan bread .....along with a crisp salad is all you need to impress your guests. They'll think you've been in the kitchen for hours, and really, with about 30 minutes of prep time you've prepared a beautiful dish.

This dish calls for carrots and celery and sometimes I slice both of them on the diagonal, rather than the straight cut. I do this, because I think they look pretty this way and because you're left with more exposed surface to absorb the flavorful juices they're being cooked in. Give it a try and tell me what you think.  

 

Chicken Cassoulet

 

6 chicken thighs, deboned and skinless
1 Tablespoon Joe and Son’s Herbs de Provence Olive Oil
2 carrots, thinly sliced
1 stalk celery, sliced
1 medium onion, thinly sliced
3-4 cloves garlic, finely diced
8 ounces kielbasa sausage, sliced into bite sized pieces
2 cans Cannellini beans with the liquid …about 16 ounces each
1 can diced tomatoes with the liquid…about 16 ounces
½ cup olives..without pits, drained and rinsed...sliced in half
½ teaspoon dried rosemary
Salt and pepper to taste

Preheat the oven to 350 degrees.

Heat the Herbs de Provence Olive Oil in a large frying pan to a medium heat. Add the chicken pieces and cook for about 10-15 minutes, turning the pieces to brown both sides.

Remove the chicken pieces and set aside.

Add the carrots, celery, garlic and onion to the oil in the frying pan. Stir and cook for about 10 minutes until the vegetables are softened. Be careful not to overcook them.

Stir in the kielbasa, cannellini beans, tomatoes, olives, rosemary and pepper. Taste for salt and add, if needed.

Bring to a low boil and transfer the mixture to a rectangular baking dish.

Arrange the chicken pieces on top.

Bake at 350 degrees, uncovered, for about 40-45 minutes, until the chicken is cooked and tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Southwestern Coleslaw

Hot days are fast approaching; actually, some would say they're already here.  For that reason we need to be thinking about foods we can cook that will stand up to the heat and not spoil if served at an outdoor event.

I wish I could take credit for this recipe.  The truth is that Laurie, one of our customers, is the person who deserves credit for putting these ingredients together.  She brought in a sample for me to taste and I gave it a "Thumbs up".

You have the option of making this a rather hot and spicy slaw by using the Green Chili Olive Oil, or you can tone it down a bit by using the Chipotle Olive Oil. 

Your choice; both are very good.

 

 

Southwestern Coleslaw

　

 

For the slaw:

1 bag shredded cabbage ( about 4 cups)

2 carrots, peeled and sliced thin on the diagonal

1 red bell pepper, cut into matchstick slices

1 cup whole kernel yellow corn….canned & drained OR frozen & thawed

3 scallions, white and green parts, cut into small pieces

 

For the dressing:

1/3 cup Joe and Son’s Grapefruit Balsamic Vinegar

1/3 cup Joe and Son’s Chipotle Olive Oil OR 1/3 cup Green Chili Olive Oil

1 Tablespoon good quality Honey….I use Palma Ceia Honey--locally produced and may be purchased at Joe and Son’s Olive Oils store.

½ teaspoon powdered cumin

In a large salad bowl, combine the first 5 ingredients and toss well. Refrigerate until serving time.　

Into a glass jar with a lid, pour the Grapefruit Vinegar, the Olive Oil, Honey and cumin. Seal the jar and shake vigorously to form an emulsion.

Pour the dressing over the cabbage slaw; mix well and serve. Serves 4.

 



Asian Inspired Salmon

Here I am again with another recipe for cooking  quick, easy and delicious pieces of salmon.  I happen to enjoy Asian inspired dishes flavored with a combo of flavors that include Sesame Oil, Ginger and with a hint of sweetness and this recipe has all of those.


 I like to serve this with a side dish of steamed, white rice and some fresh asparagus.

Looks good, doesn't it?



Asian Inspired Salmon

　

For the salmon:
4 salmon filets

1/4 cup Joe and Son’s Garlic Olive Oil

2 tablespoons soy sauce

2 tablespoons Joe and Son’s Honey Ginger Balsamic vinegar

2 tablespoons Joe and Son’s Toasted Sesame Oil

2 tablespoons brown sugar

2 cloves garlic, pressed

1 tablespoon grated fresh ginger

4 green onions, thinly sliced

Sesame seeds for garnishing

　

For the Honey Ginger Glaze :
2 tablespoons honey …I use Palma Ceia Honey..locally produced and found at Joe and Son’s Olive Oils store

1 teaspoon soy sauce

1 teaspoon Joe and Son’s Toasted Sesame Oil

1/4 teaspoon red pepper flakes, or more, to taste

1/2 teaspoon grated fresh ginger

1/2 teaspoon sesame seeds

Salt? For my personal taste, I find no salt is needed. But add if you feel the recipe needs it.


Instructions for the glaze:
Whisk together honey, soy sauce, sesame oil, red pepper flakes, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together the Garlic Olive Oil, soy sauce, Honey Ginger Balsamic vinegar, Toasted Sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a large size Ziploc bag, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

　

Preheat oven to 400 degrees . Lightly coat a 9x13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve salmon immediately with Honey Ginger glaze. Garnish with sesame seeds, if desired.

Espresso Balsamic......our newest addition

Joe and Son’s Olive Oils has added a new addition to our many selections of Aged Balsamic Vinegars. Let me introduce you to our Espresso Balsamic.

I know you’re thinking that it sounds interesting and it sounds like it could be good……but you’re not quite sure how you’d use it.

Let me give you a few suggestions.  I'm sure you'll find them tasty.

Lets start off with a salad, shall we?

 



I combined equal parts of Espresso Balsamic and Arbequina EVOO. I poured them into a small jar; shook it vigorously until the combo thickened and formed an emulsion. Then I poured it over my salad greens.

In this case I used spinach, tomatoes, avocado, mozzarella cheese, red bell peppers and scallions. I seasoned with a little salt and pepper….and I was done.

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Another use would be to drizzle the Espresso Balsamic over a baked sweet potato.



I reduced the Espresso Balsamic until it became slightly thickened and I set it aside. When the sweet potato was cooked, I split it and drizzled the Espresso Balsamic over it. It didn’t need any butter or additional sweetener.

 

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Use Espresso Balsamic as a basting sauce when baking a ham.
1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.
Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.
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As a drizzle to enhance desserts, it’s delicious!



Drizzle Espresso Balsamic over a slice of cheesecake and top it with slices of fresh berries.

Drizzle Espresso Balsamic over vanilla ice cream....simple and very good.

　

Kentucky Day recipes.....so good they're worth repeating

These were posted last year and perhaps you've made note of them.  But, there may be some friends out there who never go back and reference recipes.  So, at the risk of boring those of you who do recall these recipes...here they are again.

Bring out your best Kentucky  Bourbon, and start cooking!





  
                                                Bourbon 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
prepared pie crust...or homemade pecan crust*

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.

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Bourbon Marinated Pork

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Worcestershire 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. 

Cinco de Mayo Suggestions

I generally post just one recipe at a time, but because this was such a simple menu to put together I am going to talk about everything we made.  Really, if you're hosting a dinner and don't want to be stressed at the last minute, this is the perfect menu for you.  This all tastes better if made the day before and then assembled just before serving.

We, Joe and Son's Olive Oils, had the pleasure of hosting a cooking/ demo at our store last evening.  Actually, there was little cooking involved...mainly just some slicing, dicing, chopping and then assembly. 

Normally, if you're invited to a meal and you know that no cooking is involved, you'd expect a salad and a sandwich.  This meal will show you that isn't always the case.

We started off with a Black Bean Appetizer.  Followed by a Mexican inspired "Bowl" dish.  This was a combination of layers of several foods prepared with complimentary flavors that were spicy, savory and sometimes a bit sweet.

Not only was this Quinoa Bowl tasty, we used recipes that could stand on their own.  The hummus could be used as part of a sandwich wrap.  The bean/corn salad, as well as the salsa, could be served with chips.  And because there is no mayo, they will hold up well if you serve them at an outdoor event during the warm weather.





 

                                                     Cinco De Mayo Menu

 

 

 

 

The first course was a Black Bean Hummus.

 

Ingredients:

 

1 15 oz. can of black beans, drained and rinsed

1 garlic clove, minced

1 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons Joe and Son's Baklouti Chili Olive Oil

2 Tablespoons Sicilian Lemon Aged Balsamic Vinegar

 

Using a blender or food processor, place all of the ingredients in the bowl of the appliance you're using and process until the beans are soft and almost pureed.  If the mixture is too thick, add a teaspoon of water to get the right consistency.  Add more water if needed.

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Next came the Salad.

 

Chunky Fiesta Salad with Cilantro Lime Vinaigrette

 

Mixed greens

cucumber, diced

jicama, diced

tomato, diced,

red onion, diced

salt and pepper to taste

Queso Fresco, shredded...for garnish

 

 

Dressing:*

1/3 cup  Joe and Son's Roasted Onion/Herb Olive Oil ( with cilantro)

1/3 cup Joe and Son's Persian lime Olive Oil

2/3 cup Joe and Son's Sicilian Lemon White Balsamic Vinegar

 

Combine the greens and vegetables in a large bowl.  Pour oils and vinegar into a jar and shake vigorously.  Pour over the salad and toss.  Garnish with the Queso Fresco.

 

* I cannot take credit for the salad dressing recipe.  This combo was suggested by Michael Messina.  We tasted it; we loved it and we're using it often.

 

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The main course was a Quinoa Bowl.

 

The first layer would be Quinoa.

 

Cook the Quinoa according to directions on the package. The amount you prepare will be determined by the servings you want.  After it is cooked, set it aside and lightly drizzle Joe and Son's Persian Lime Olive on the Quinoa just to moisten it slightly.

 

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Next layer would be a Corn and Black Bean Salad

 

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

2 cups frozen whole kernel corn, thawed and drained

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 all of the dry ingredients in a large bowl. Pour the Persian Lime Olive Oil and Grapefruit Vinegar into a jar with a lid and shake vigorously.  Pour over the corn salad and stir well.  Serve at room temperature.   This is best made the day before and refrigerated overnight.

 

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Next layer would be Shredded Cabbage.

 

Folks, that is all there is to this layer.  Plain shredded cabbage.  Shred your own or buy prepackaged shredded cabbage.  This is mainly for the "crunch", not added taste.

 

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Next layer would be Mojo Chicken.

 

6 boneless, skinless chicken thighs*

1 cup Joe and Son's Oregano Balsamic Vinegar

1/2 cup Joe and Son's Persian Lime Olive Oil

1 teaspoon cumin

1 heaping tablespoon Garlic Powder

1 heaping tablespoon Onion powder

salt and pepper

 

Preheat the oven to 250 degrees.

 

Place the chicken and seasonings in a covered roasting pan. Roast in the oven for about 2 hours until the chicken is falling apart.  Remove from the oven and shred.  Set aside.

 

* You can use pieces of a cooked rotisserie chicken with skin and bones removed and marinade them in the above seasonings.  The taste won't be quite the same... but if you're in a hurry, this works.

 

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Next layer would be Mango/ Pineapple Salsa.

 

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 pineapple tidbits, diced into small pieces

 

OR: 1 package of frozen mango/ pineapple pieces found at Sam's club.  They are cut into perfect little diced pieces and will save you lots of time.  Just thaw, drain and use.

 

Combine all of the ingredients in a large bowl and mix well.  This tastes best if made the day before.  Refrigerate overnight.  Serve at room temperature.

 

 

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The last and top layer would be Pickled Onions.

 

There really is no need for a recipe for this.  All you do is slice a red onion into thin slices.  Place them in a bowl.  Pour enough Joe and Son's Peach Balsamic Vinegar to almost cover them.  Cover the bowl; refrigerate for several hours or overnight, stirring to make sure all the slices come into contact with the Peach Vinegar.  Serve at room temperature.

 

 

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Dessert would be a Citrus Rum Cake.

 

yellow cake mix

4 large eggs

1/3 cup Joe and Son's citrus infused Olive Oil...either Mandarine, Blood Orange or Persian Lime

1/2 cup dark rum

1 pkg. instant vanilla pudding

1/4 cup Joe and Son's Coconut Balsamic Vinegar

1 large can crushed pineapple with its juice (about 1 1/2 cup)

 

Mix all of the ingredients.  Pour into a 9x13 cake pan and bake at 350 degrees for about 30 minutes. Insert a toothpick to check if it's completely baked.  Cool the cake completely.

 

Topping:

 

1 large container Cool Whip

1 small can crushed pineapple with its juice

1 pkg. instant vanilla pudding

1/3 cup Joe and Son's Coconut White Balsamic Vinegar

flaked coconut for garnish

 

Spread this topping over the cooled cake and serve. I like to serve the cake chilled, just out of the fridge.

 

If you'd like some color added to the cake, you could slice some maraschino cherries(drained and rinsed) and sprinkle them on top of the coconut.  Or you could sprinkle colored sugar over the cake.....Or, both.

 

 

 

 

 

 

 



Spinach Torte

I know you probably have your Easter menu planned out, but here's an extra dish you might want to consider.  It works well as part of a Brunch menu.  It makes a wonderful finger food appetizer. And it could be a side vegetable dish.

You'll notice there is no milk and no flour in this recipe.  The cheese and the eggs add the firmness you need in order to slice pretty servings.  No worry about making it ahead of time because it warms up nicely as though it had just been prepared.

Heck, it's so good you'll find yourself making this quite often...not just at Easter.



Spinach Torte

Ingredients:

2 Tablespoons Joe and Son’s Mushroom/Sage Olive Oil + 1/2 teaspoon for oiling the pan

2 medium onions, finely chopped

2 packages frozen chopped spinach (14-16 ounces each)

12 large eggs, beaten

8 cups shredded cheese….I like a combo of Colby and Monterey Jack

1-2 cups of fresh , sliced mushrooms…cleaned and wiped

½ teaspoon salt

½ teaspoon ground pepper

Instructions:

Preheat the oven to 375 degrees. Lightly oil a 9x13 baking pan.

Cook the spinach in boiling water for about 5 minutes. Drain completely until it is dry. Set it aside.

Crack the eggs into a large bowl and beat/whip until foamy. Add salt and pepper. Set aside.

Place the mushrooms in a large saute pan and cook over medium heat until the liquid is released. Drain the liquid and add 2 Tablespoons Mushroom/Sage Olive Oil to the pan. Cook and stir for about 5 minutes and add the chopped onions. Continue cooking and stirring until the onions are soft.

Add the drained spinach to the pan and stir until all moisture has evaporated. Add the shredded cheese and stir while the cheese melts. Let this cool for about 5-10 minutes.

Slowly, a little at a time, add the spinach mixture to the eggs and stir as you do this. If the spinach mixture is too hot it will cook the eggs and you don’t want this to happen.

When the spinach and eggs have been combined, pour this into the prepared pan.

Bake for about 30 minutes or until set.

Cool for about 10 minutes before slicing and serving.

　



Easter recipes

Those of you who know me know that I'm all about good cooking, good presentation and good tasting. You also know I don't like spending hours in the kitchen in order to prepare a good meal.

So, why not prepare an Easter meal that almost cooks itself?

This is  a tasty recipe for a glaze that  transforms an ordinary ham into a menu item that deserves a round of applause!

 

Balsamic and Dijon Glazed Ham

1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.

Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

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Every main course needs some side dishes to round out the menu.  New potatoes flavored with rosemary really compliment the glazed ham.  Be sure to make enough, because everybody is going to want seconds.

 

Rosemary Roasted New Potatoes 

3 pounds small new potatoes, halved

¼ cup Joe and Son’s Rosemary Olive Oil

Salt and pepper to taste

Fresh parsley, for garnish

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a platter and serve.

 

 

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In my opinion, asparagus is delicious no matter how it is cooked.  But watch what happens when you drizzle a little Truffle Oil on it.



Oven Roasted Asparagus with Truffle Oil

　

Ingredients:

1 lb asparagus, washed with the woody ends snapped off
2 Tablespoons Joe and Son’s Cobrancosa (Med.intensity) Ultra Premium EVOO
salt and pepper to taste
2-3 tablespoon Joe and Son’s Truffle Oil
1/3 of a cup shaved Parmigiano-Reggiano cheese

　

Instructions:

Preheat the oven to 420F degrees.

Line a baking sheet aluminum foil. Add the asparagus in one layer. Drizzle with the Cobrancosa Olive Oil and add a pinch of salt and pepper.

Toss lightly to coat asparagus and roast for 8-10 minutes.

Remove from oven and drizzle with Truffle Oil.

Transfer to a serving platter and top with shaved parmesan cheese.

 

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Eggs......What would Easter be without eggs?  For a more sophisticated version of deviled eggs, try adding herbs to them.　

 

                                              Herbed Deviled Eggs

6 large eggs 1/4 cup Joe and Son’s Olive Oils Roasted Onion and Herb Olive Oilsalt to taste 1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley (optional)

1/4 cup chopped green onion

1/4 cup shredded cheddar cheese

1/4 cup crumbled bacon

ground paprika

Hard boil the eggs. and let them cool.  Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl.

Mash with a fork until smooth. Add the Smoked Olive Oil, onion, cheddar, parsley, salt, and pepper to the yolks and mix well.

Spoon equal amounts of the yolk mixture back into the halved egg whites. Sprinkle with paprika.

 

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Now, let’s talk about a fabulous finish to this great meal. A light, refreshing cake would be ideal and here’s a recipe for just that cake.  Would you believe it's made with  Olive Oil and Balsamic Vinegar?  And it certainly doesn't taste like a salad!

 

 

Citrus, Coconut and Rum Cake

1 yellow cake mix ( I prefer Duncan Hines)4 eggs

1/3 c. Joe and Son’s Blood Orange OR Persian Lime Olive Oil

1/2 c. dark rum

1 pkg. instant vanilla pudding

1/4 c. Joe and Son’s Coconut White Balsamic Vinegar

1 large size can crushed pineapple in its own juice (approximately 1 1/2 c.)

Instructions:

To the dry cake mix, add all of the remaining ingredients.

 

Mix together all the above ingredients in a bowl according to cake instructions. Pour into a prepared (sprayed or oiled) 9”x13” cake pan and bake at 350 degrees for approximately 30 to 35 minutes. Cool the cake and ice with the topping.  Keep refrigerated and serve cold.



TOPPING:

1 lg. container Cool Whip
1 sm. can crushed pineapple in its own juice
1 pkg. instant vanilla pudding
1/3 c. Joe and Son’s Coconut White Balsamic Vinegar
flaked coconut for garnish

Mix topping together and spread on cooled cake, sprinkle with shredded coconut.

 

 





 

 

 

 

 





Garlic Chicken Pasta with Kale and Basil

I know St. Patrick's Day is just around the corner and you're expecting me to post an Irish recipe.  But let me tell you a little secret....  Since my forefathers came from Italy and Sicily, I've come to think of Basil as the Italian Shamrock.  Why not?  It's green, pretty and the best thing is, it's good to eat.

So, for those reasons I'm sharing an Italian pasta dish that promotes "green" with our favorite herb, Basil.  In addition, you might be expecting spinach in this dish, but we're upping the health benefits by using Kale instead.

 

Garlic Chicken  Pasta with Kale and Basil

 

　

 

Ingredients
 6 garlic cloves, minced

1/4 teaspoon red pepper flakes

6 tablespoons Joe and Son’s EVOO, medium intensity

2-3 boneless, skinless chicken breasts (about 1 pound)

Salt and pepper to taste

1 pound farfalle or penne pasta

8 ounces of young kale leaves, washed and dried with ribs removed…chopped into small pieces

1/2 cup chopped fresh basil or 1 tablespoon dried

1/4 cup Joe and Son’s Sicilian Lemon Balsamic vinegar

1 cup grated Parmesan cheese

Directions

Bring 4 quarts water to a boil in a large pot. Meanwhile, combine garlic, pepper flakes and oil in a small microwave-safe bowl and microwave until garlic is golden, about 1 minute.

Pat chicken dry with paper towels and cut into bite-size pieces. Season with salt and pepper. Transfer 1 tablespoon of the garlic/red pepper oil to a large skillet and heat over medium heat until oil is just beginning to show movement (Don't overheat the oil.)

Add the chicken pieces and cook until browned and cooked.
Transfer to a plate and cover to keep warm.

Add 1 tablespoon salt and the pasta to boiling water and cook until tender but still slightly firm (al dente). Reserve 1/2 cup cooking water. Drain pasta and return to the pot.

Stir in chicken, kale, basil, lemon Balsamic vinegar, Parmesan cheese and the rest of the garlic mixture. Add some reserved pasta water if needed if you find the pasta too dry for your taste.

Season with salt and pepper and serve hot.

Enough for 4 servings.





Salmon in a Fresh Tomato Sauce

To say I love pasta is an understatement.  I love pasta, noodles, spaghetti...you name it.  Maybe it's because we grew up having it for dinner every Sunday and every Wednesday.  Any way, it's a love that remains with me.

However, that doesn't mean I enjoy having the same pasta dish over and over again.
We enjoy Cream sauces, Marinara sauces, Bolognese sauces, Garlic and EVOO sauces and Seafood sauces over our pastas. Some are thick and hearty and some are light and fresh.

Pasta sauce prepared quickly this way with fresh tomatoes allows the fantastic flavor of the salmon to come sneaking through the sauce with each bite.

 

                Salmon in a Fresh Tomato Sauce

                          Over Penne Pasta 

Ingredients

3/4 pound penne or other tube pasta

1/4 cup Joe and Son’s Milanese Gremolata  EVOO (divided)

1 pound skinless center-cut salmon fillet in one piece (rinsed and dried)

Salt and freshly ground pepper to taste

3-4 canned anchovies, chopped

2 garlic cloves, thinly sliced ( or more, if you love garlic)

1/2 teaspoon crushed red pepper

1 pint grape tomatoes

1/4 cup pitted kalamata olives, rinsed and coarsely chopped

1 tablespoon drained capers, rinsed and coarsely chopped

1/4 cup finely sliced basil leaves

 

 

In a large pot of salted boiling water, cook the pasta until it's barely al dente. Drain, reserving about 1 1/4 cups of the cooking water.

Meanwhile, in a large skillet, heat 2 tablespoons of the Milanese Gremolata EVOO. Season the salmon with salt and pepper, add it to the skillet and cook over high heat until browned on both sides but not cooked through, about 6 minutes. Transfer the salmon to a plate and pour off the oil in the skillet.

Add the remaining 2 tablespoons of the EVOO to the skillet along with the garlic, anchovies and crushed red pepper. Cook over low heat until the garlic is soft and lightly browned in spots, about 1-2 minutes.

 Add 1 cup of the reserved pasta cooking water to the skillet and bring to a boil, gently crushing the tomatoes. Add the cooked pasta, olives and capers and cook over moderate heat, stirring, until the liquid is slightly absorbed, about 2 minutes. Add the salmon to the skillet and break it up into chunks. Cook, tossing  until the salmon is nearly cooked through and the pasta is al dente, about 2 minutes.

Add more of the pasta cooking water if the sauce is too dry.

Stir in the basil, transfer the pasta to bowls and serve.

Serves 4.

 

Chicken Breasts in a French Sauce

This is a simple, rich dish that's quick and easy to prepare.  I like to serve it with roasted potatoes and a side of asparagus.  Not only is it tasty, but it's pretty to look at.  I think  that presentation influences the way the taste of the dish is perceived.  Don't you agree?

Now, this time I've made this with chicken breasts, but I've also prepared this dish with boneless chicken thighs.  In both cases, I've left the skin on, but I suppose you could uses skinless chicken pieces.



Chicken in a French Pan Sauce

1 tablespoon Joe and Son's Herbs de Provence Olive Oil

4 chicken breast halves, skin on

1/4 cup Joe and Son's Lavender Balsamic Vinegar

2 teaspoons Dijon mustard

1 small onion, sliced thin

2 cloves of garlic, thinly sliced

1/4 cup chives

12 ounces of sliced mushrooms

1/4 cup of heavy cream
1/4 cup chicken broth

1/2 teaspoon flour

 salt and pepper to taste

Parsley for garnish, if desired

Preheat the oven to 350 degrees

Heat a sauté pan over medium heat and add the Herbs de Provence Olive Oil.

Salt and pepper the chicken breasts and sauté, skin side down, for about 5 minutes or until golden.  Remove the chicken and place in a roasting pan.

Add the onions, garlic and chives to the same  sauté pan, cook for about 5-6 minutes over low heat and spoon them over the chicken pieces. 

 Now sauté the mushrooms until they release their juices and it has evaporated.  Spoon them over the chicken pieces.

Bake, uncovered, at 350 degrees for about 30 minutes or until done.

Using the original sauté pan, add the Lavender Balsamic Vinegar.  Over low heat, stir and scrape to loosen the browned bits.  Cook for about 3-4 minutes until the vinegar has become thicker and is coating the spoon.

 Stir in the mustard. Add the chicken broth and stir. Combine the flour and cream and stir until smooth.  Add the creamed mixture to the pan; cook for another 2-3 minutes and serve over the cooked chicken.

Garnish with parsley, if desired.



Chocolate Ripple Pound Cake

Don’t you just hate it when you really like something you’ve bought and then the company decides not to make it anymore? That happened to me many, many years ago and I spent a lot of time looking and searching and had no success. I’m talking about Sara Lee’s chocolate ripple pound cake. Gosh, I loved that cake!!!

I finally gave up looking and decided to make my own version. Let me tell you, I hit the jackpot! I’ve been making this recipe for about 25 years and my family never gets tired of it. This cake may come from a cake mix, but it tastes like it’s from scratch.

Whenever I serve this cake, I’m asked for the “secret family” recipe and my friends are astounded to learn the basis is a cake mix.  Using the Butter Infused Olive Oil rather than vegetable oil adds a richer, more buttery taste.

There are several variations* which I’ll mention later. But for now……

Chocolate Ripple Pound Cake

　

Basic cake instructions:

1 box of yellow cake mix…. (I happen to prefer Duncan Hines)

1 (3.4 oz.) package vanilla instant pudding and pie filling

4 large eggs

1 cup water

1 teaspoon almond extract

1/3 cup Joe and Son’s Butter Infused Olive Oil

Set aside for the chocolate portion:

1 teaspoon almond extract

1/3 cup (+ or -) of Nestle’s Quik chocolate drink powder

Preheat oven to 350ºF.

Grease and flour a 10-inch Bundt or tube pan.

Combine the cake mix, pudding mix, eggs, almond extract, water and oil in large bowl. Mix well.  Taste to see if you'd like a stronger almond taste and add accordingly.  WARNING: Too much almond extract could result in a bitter taste.

Transfer about 1/3 of the yellow cake mix to another bowl. Add 1 teaspoon of almond extract to the mix. By tablespoons start adding the Nestle’s Quik to this portion of the mix. Keep adding the chocolate powder and stirring until the mix is dark brown and seems as though it will not absorb any more powder.

Now you have 2 bowls of cake mix…Start by pouring about ½ of the yellow mix into the Bundt pan, followed by all of the chocolate mix and then topped with the remaining yellow mix.

At this point, run a spatula once or twice through the batter to create a swirl pattern.

Bake 40-50 minutes or until toothpick inserted in center comes out clean. Cool cake on wire rack 25 minutes. Remove cake from pan and cool completely.


*Orange cake mix with chocolate ripple.....no almond extract
*Strawberry cake mix with chocolate ripple...add almond extract



Chocolate Cupcakes with a Chocolate Ganache Icing

Chocolate and Raspberries......That's the stuff Valentines Day brings to mind, isn't it?  

But chocolate doesn't have to be in the form of candy, it can be a delectable, delicious, divine, decadent, mouth-watering, baked cupcake.  Have I grabbed your attention yet?

Look at the finished product....don't you just want to take a bite?

Well, if you're willing to make an effort to bake something special for someone(s) you care about, this is the recipe for you.  For best results, I do suggest you use fine quality chocolate and in this case I used Godiva chocolate.

Don't be put off by what looks like a lot of ingredients and many steps.  This is really a simple recipe and very much worth making from scratch.



 


Preheat the oven to 350F degrees. Line a 24-cup muffin pan with mini cupcake liners. Set aside.


1/2 cup buttermilk

6 squares (2 oz.) Godiva 72% Dark Chocolate bar chopped

1/2 cup unsweetened cocoa powder (not Dutch processed)

3/4 cup all purpose flour

1/2 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup of Joe and Son's Butter Olive Oil

2 large eggs, at room temperature

1/2 cup granulated sugar

1 cup brown sugar

1 teaspoon vanilla extract

2 tablespoons Joe and Son's Raspberry Balsamic Vinegar



Warm the buttermilk and chocolate over the stove or in the microwave on low heat. Stir until smooth and set aside to cool.

In a medium bowl, combine the cocoa powder, flour, baking soda, baking powder and sugars.

Add the cooled chocolate mixture, vanilla extract, Raspberry Balsamic Vinegar, Butter Olive Oil and eggs. Mix until combined.

 Do not over mix. The batter will resemble a thick pudding.

Divide the batter between the liners in your cupcake pan. Bake for 8 to 10 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.

　
For the Ganache Frosting 

1 cup heavy cream

pinch of salt

2 bars plus 3 squares (8 oz.) Godiva 72% Dark Chocolate, broken into pieces

1/4 cup powdered sugar

2 tablespoons Joe and Son's Butter Olive Oil

2 tablespoons Joe and Son's Dark Chocolate Balsamic Vinegar

.

Combine the heavy cream and salt in a medium sauce pan and bring to a simmer.

Remove from heat and pour over chocolate. Whisk until smooth.

Whisk in the powdered sugar, Butter Olive Oil and the Chocolate Balsamic Vinegar.
 Let cool to room temperature. Refrigerate the ganache, checking it and stirring every few minutes until it is thick enough to spread.

Transfer the ganache to a pastry bag fitted with a large star tip and pipe onto cupcakes.