Cherry filled cupcakes

In honor of George Washington and because of his penchant for cherries, I'm suggesting an easy and pretty dessert for today, President's Day.

You may make your cupcakes from scratch or use a chocolate cake mix....whichever you prefer.

It's the cherry compote filling and the icing that make these cupcakes special.  You can make filling these cupcakes really easy to fill by investing in an apple corer.  As you punch down 3/4 of the way into the cupcake, you'll pull out a small plug of baked cupcake.  Don't go all the way to the bottom because you need a base to contain the filling.

What you do with these chocolate plugs is up to you...I've never had a problem making good use of them.



Cherry Compote

2 cups pitted Bing Cherries
1 tablespoon granulated sugar
1/2 cup  Joe and Son's Black Cherry Balsamic Vinegar
1/4 teaspoon Almond extract

In a small saucepan, stir together the cherries, sugar and balsamic vinegar.  Cook over low heat for about 10 minutes and begin gently mashing the cherries.  Continue to cook until the balsamic has reduced and become thick and the cherries are clumpy in appearance. Add the almond extract, stir and set aside.

When the cupcakes are done and cooled.  Use the apple corer to remove a center plug and fill the space with the cherry compote.

Ice the cupcakes with your favorite vanilla or chocolate icing and drizzle with additional cherry compote.

Chicken with Olives, Capers and Raisins

I must give credit for this recipe to a friend of mine who has been making changes to her recipes in order to incorporate Joe and Son's Olive Oils and Vinegars into her daily cooking.  She was kind enough to share it with me.  And as soon as I tasted it, I knew I had to share it with you.

This is an absolutely delicious meal that requires almost no cooking. Serve it with a green salad and some wonderful artisan bread to sop up the pan juices.  Then sit back and just wait for the compliments you'll get....and trust me, you'll get plenty.



Chicken With Olives, Raisins And Capers  

Ingredients:

3 pounds chicken breasts and thighs, on the bone
1/2 cup Joe and Son’s Milanese Gremolata Olive Oil
1/4 cup chopped garlic
2 tablespoons dried oregano
2 teaspoons salt
1/2 teaspoon black pepper
Hot red pepper flakes according to your heat taste…about  1/2 teaspoon

1 cup chicken broth
1/2 cup Joe and Son’s 18 yr. Traditional Balsamic Vinegar

1/2 cup pitted green olives, cut in half

3/4 cup golden raisins
1/2 cup capers, rinsed and drained
1/4 cup chopped parsley, for garnish 

 

Directions:

In large bowl, combine the chicken, half the olive oil, garlic, oregano, salt, pepper and hot red pepper flakes. Cover and marinate overnight.  

Preheat oven to 400 degrees. Arrange chicken in single layer in a large baking pan. Bake 30 minutes, or until lightly browned.

Meanwhile, in a medium sauce pan, combine the remaining olive oil, broth, vinegar, olives, raisins and capers and bring mixture to a boil. Pour over the chicken and bake 30 minutes longer, basting several times with the liquid.  

Garnish with parsley and serve

 

Makes six servings.

No-Fry, Mix and Match Chicken Wings

The holidays are over and it's New Year's resolution time. If this year's list includes eating healthy, we've got the perfect recipe to keep you sticking to that resolution. You may think of chicken wings as bar food, but these saucy babies are great for, say, watching the Super Bowl.

 We ditched the standard deep-frying procedure in favor of a crispy broiling method that maintains the plump, juicy goodness of the wings while curtailing the messy effects of oil in the kitchen and on the waistline.

These crowd-pleasers are a breeze to prepare and we offer three bold flavor variations for lots of wing fun.

No Fry Wings

 4 pounds of chicken wings (split at the joints, tips removed)
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1/3 cup balsamic vinegar of your choice*
1/4 cup oil of your choice*
chopped scallions for garnish (optional)

Season wings with salt, pepper, garlic and onion powder on both sides. Preheat your oven to broil. Spread the wings on two foil- lined baking sheets. Broil for about 10 minutes and flip the wings. Broil for about another 10 minutes and toss with your choice of  *oil and vinegar combination and return to the oven for about 5 minutes till the balsamic becomes like a glaze.

*Choose a Flavor:

Pineapple White Balsamic  +  Baklouti Green Chili Olive Oil

OR

 Honey Ginger White Balsamic  +  Dark Toasted Sesame Oil

OR

 Raspberry Balsamic  +  Cayenne Chili Olive Oil

Pirates of the Caribbean Salad

You might think this is a strange name for a mixed greens salad, but not if you delve into the history of the Pirates that roamed the seas.

 Without vitamin C in their diets, they suffered from scurvy.  They needed citrus foods in their diets.  Thus, the inspiration for this salad.

 Our city is being invaded by Gaspar and his crew next weekend.  Make sure you keep the invaders healthy and happy with good food.  This salad might be  a great way to keep the Pillaging Pirates satisfied so they'll leave your treasures alone.





Tuna and Mandarine Orange Salad with Salad Greens

2 tablespoons Joe and Son’s Blood Orange Olive Oil

2 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

2 (6 ounce) cans Albacore tuna, drained and flaked

1 (10 ounce) package mixed baby greens

½ cup drained pineapple tidbits

1 (11 ounce) can mandarin orange segments, drained 

½ cup sliced green onions, green and white parts

Chow Mein noodles for garnish

Salt and pepper as desired

  

In a sealable jar or cruet, combine the Blood Orange Olive Oil and Grapefruit Balsamic and shake to form an emulsion. 

In a large salad bowl, combine the next 4 ingredients.  Add the salad dressing and toss to thoroughly coat the salad ingredients with the dressing.

Garnish with the chow mein noodles before serving.

Pasta with spinach,sausage and mushrooms

For those of you in the Tampa area who will be celebrating the Pirate invasion of Tampa this weekend, this might be one of the party foods you would enjoying preparing for your guests. It's a one pan meal, quick to prepare, it's healthy and nourishing and has an appealing look.

Actually, it's good for fixing anytime of the year that you'd like to get out of the kitchen fast, but want your meal to look as though you spent hours preparing it.

Cooking the pasta in the broth will thicken it a bit, but this is not a soup. Instead you'll find it's a light kind of sauce.

Pasta with Spinach, Sausage and Mushrooms

 

 

2 teaspoons Joe and Son’s Mushroom Sage Olive Oil

1 pound sliced Kielbasa sausage

1 pound sliced (cleaned) mushrooms

1 medium onion, red or yellow, sliced

5 cloves garlic, chopped

4 cups chicken broth

I cup canned diced tomatoes + juice

10 ounces uncooked penne pasta

5 cups baby spinach leaves

1 tablespoon Joe and Son’s Espresso Balsamic Vinegar

Salt and freshly ground pepper to taste

 

Heat the oil in a deep saute pan and add the sausage, mushrooms, onion and garlic.  Stir often over medium heat until the mushroom liquid has evaporated and the onions are soft.

Add the broth and tomatoes and bring this to a boil.

Add the pasta and cook  for about 10 minutes.  Add the spinach and Balsamic vinegar  and cook for about another 5 minutes until the pasta is al dente.

 



Pork Roast with a Black Cherry/ Rosemary Sauce

Holidays mean family gatherings and entertaining.  Who wants to spend hours in the kitchen when you could be chatting with friends?

This pork recipe presents beautifully and is so easy to prepare that you'll make it often.

I do something that's unusual.  I pre-slice the roast while it is raw. The meat will cook faster and all surfaces will be exposed to the tasty juices as it cooks.  Feel free to roast it unsliced and add some additional cooking time to the recipe.

 

Pork Roast with a Black Cherry Sauce

 

 

3 pounds pork tenderloin

2 Tablespoons of Joe and Son's Garlic Infused Olive Oil

1/3 cup Joe and Son's Black Cherry Balsamic Vinegar

1/4 cup water

2 Tablespoons dried rosemary

salt and pepper

 

Season the pork with salt and pepper. Slice the pork into thin serving slices and place in a roasting pan with lid. 

Combine the Oil, Balsamic Vinegar and water  in a tightly sealed jar and shake to form an emulsion.

Pour the mixture evenly over the pork and sprinkle the rosemary evenly over the roast.

 

Bake at 350 degrees for about 30 minutes or until cooked.

 

Arrange on a serving platter and garnish with fresh rosemary springs.  Use the pan drippings to spoon over the slices.

 

 

 

 

 

 



We Give Thanks

On this day, the Joe and Son's Family is at home giving thanks for all of the wonderful blessings bestowed upon us.

We are blessed in so many ways....with family we cherish, with friends we really love and customers that we truly appreciate. May God bless you all.

                     We'll be back in the store tomorrow and we look forward to seeing you there.

                                             Happy Thanksgiving to you and your families!



Marilyn's Sugarfree Chocolate Pie

This recipe is basically a German Chocolate pie recipe, but with fewer carbs and  it is sugar free.
We have several diabetics in our family who do love chocolate desserts and this recipe allows them to indulge just a little bit.  Feel free to substitute pecans for the almonds and eliminate the almond extract.  It will taste just as good.



MARILYN'S  SUGARFREE CHOCOLATE PIE  W/ALMOND CRUST

Crust:

I cup finely ground almonds

2 packages Splenda

2 tsp butter olive oil

Cooking spray

Filling:

2 large eggs
1 cup canned evaporated milk

1 tblsp butter olive oil
2 sq. (1 oz. each) melted unsweetened chocolate (cooled)

1/2 –3/4  cup  Splenda  Blend to taste ( equivalent to 1 cup sugar)
¼ teaspoon  of almond extract 

Topping:

 

1/3 cup unsweetened coconut…sweetened with 1 –2 packets of Splenda

1/2 -2/3 cup cup chopped almonds

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

Heat oven to 350 degrees.  

Grease or spray a 9’ pie plate.  Mix the ingredients for the crust and press into the baking dish.  Bake at 300 degrees for 7 minutes and remove from oven. 

 Mix the first 6 ingredients for the filling until smooth.

 Pour into baking dish. Carefully sprinkle the coconut and pecans over the chocolate mixture.  Gently press the topping into the chocolate surface by using the back of a tablespoon.

 

Bake until a knife inserted in the center of the pie comes out clean, about 30 minutes. Cool completely.

 

Pasta Salad with Feta Cheese

You’ve heard the saying that the Shoemaker’s children go without shoes. Well, today I ran out of the Olive Oil and Balsamic Vinegar I needed for this recipe. Oh, no! How could this be? This happens to other people, but not to me. I couldn’t believe it!

So, what to do? I reached into my cabinet and pulled out what I did have and was secure that the resulting taste would still be delicious.

I really intended to use Sicilian Balsamic Vinegar and Milanese Gremolata Olive Oil for this salad, but you know my story. If you have some on hand, feel free to use this pairing. The result will be a bit more tangy and not as sweet but very good as well.

You’ll notice that this pasta salad is not heavy on the pasta because we’re trying to cut down on our carbs. If you want more pasta, you can increase the amount and the salad will still be delicious.



　

Pasta Salad with Feta

¼ cup Joe and Son’s Milanese Gremolata Olive Oil
¼ cup Joe and Son’s Garlic Olive Oil
½ cup Joe and Son’s Grapefruit Balsamic Vinegar　

½ pound uncooked pasta…penne, elbow or shell

3 stalks celery, cut into small pieces
½ medium sized sweet red bell pepper, diced
½ cup green onions, cut into small pieces
Red pepper flakes, to taste
1 small can quartered artichokes, rinsed and drained
1 pound shrimp, cooked, shelled and cleaned
½ cup crumbled Feta cheese

Parsley, for garnish
Salt and pepper, to taste

For the dressing, pour the liquid ingredients into a jar with a lid and shake vigorously to mix.

Cook the pasta as directed.  Drain and set aside.

Add the remaining ingredients together in a large serving bowl. Stir to mix well.

Pour ½ of the dressing on the salad mix, and stir to evenly coat the salad. Add more dressing if needed.

Taste and adjust the seasonings with salt and pepper.
Garnish with parsley and serve chilled or at room temperature.

Serves 4.

　

　

　

Potato Salad with Olive Oil and Balsamic Vinegar

If you're looking for a potato salad that's filling and has some crunch to it, than this may be the one for you. It's simple to prepare and has a punch of color to it which adds to its visual appeal.

I made this salad with the Olive Oil and Balsamic Vinegar listed here, but other infused oils and vinegars could be substituted to get an equally good taste.  Milanese Gremolata would pair well with the Sicilian Lemon Balsamic. Another tasty pairing would be our Grapefruit Balsamic paired with our Persian Lime Oil.



Potato Salad with Olive Oil and Balsamic Vinegar



 
　   2 pounds Red Potatoes, peeled and cut into bite sized pieces
       3 ribs Celery cut into small pieces
       10 cherry tomatoes, cut in half
       2 cups of crisp Romaine lettuce, torn into bite sized pieces
       1 small Red Onion, thinly sliced
1/4 cup Joe and Son’s Wild Fernleaf Dill Olive Oil
3 tablespoons Joe and Son’s Sicilian Lemon Balsamic Vinegar
Salt and freshly Ground Pepper
1 teaspoon Dijon mustard
1 teaspoon mayonnaise
 Parsley, for garnish
　
　
In 4-quart saucepan, place potatoes, 1 teaspoon salt and enough water to cover; heat to boiling over high heat. Cook until fork tender, but still firm. Drain and set aside.

In a small bowl, whisk together the olive oil, balsamic vinegar,  mustard and mayonnaise with a pinch of salt and freshly ground pepper.

Combine the remaining ingredients except for the parsley, in a large bowl and toss with dressing to coat.

Serve chilled or at room temperature.
　

Sweet and Spicy Shrimp

This recipe came about because a diabetic family member expressed a wistful complaint about not being able to eat some of his favorite dishes. Just because he cannot eat sweet dishes doesn't mean he doesn't crave a sweet BBQ sauce or dish with a sweet sauce.

If you'll recall, Joe and Son's Aged Balsamic Vinegars may taste sweet but they have no added extra sugars in them and they only have 3 carbs per tablespoon.  Cooking them for a few minutes over low heat reduces their volume, concentrates them further and they become thicker and sweeter than their original form. For this reason, we use many of them when we prepare low carb desserts.

This request was for a dish both sweet and hot.  However, you may substitute Joe and Son's Garlic olive oil for the Green Chili oil if heat isn't your thing. The taste will be different but still very good.



Sweet and Spicy Shrimp

　

Ingredients:

¼ cup Joe and Son’s Green Chili Olive Oil
1 medium sized sweet red bell pepper, cut into thin strips
1 medium sized yellow onion, cut into 1” pieces
2 cloves garlic, minced
½ cup sliced scallions, green and white parts
1 pound medium sized shrimp, shelled, deveined with tails removed
½ cup Joe and Son’s Pineapple Balsamic Vinegar
1 cup canned pineapple tidbits, packed in natural juice, drained

Sesame seeds for garnish, if desired
Cooked rice for 4 servings



In a medium sized saute pan, heat the Green Chili oil to a moderate temperature. Saute the bell pepper and onion until the veggies are al dente.
Add the shrimp to the pan and cook until done.
Pour the Pineapple Balsamic into the pan and cook over low heat until the jiuces start to reduce and become a bit thick.
Add the pineapple pieces and stir until all ingredients are heated.

Serve over white rice.



Creamy, Dreamy Rice with Shrimp

We happen to have several bachelors that are regular customers and this recipe is being posted for Mr. "Indiana" Jones.  (He knows who he is.)

This recipe is a very simple recipe for the person who really wants to fix something really quick and easy. Bear in mind, though, that even if it is simple, it does taste very good and it looks pretty.

Give it a try and let me know what you think.

I can't take full credit for this recipe because I originally tasted it at a
 pot-luck dinner and was only given a general idea of how it was made. I played with the ingredients and after adding the Olive Oil and Balsamic Vinegar I chose, I was satisfied with the taste and presentation.



Creamy, Dreamy Rice with Shrimp

Ingredients:

2 cups cooked white rice
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
16 ounces of sliced, cleaned white mushrooms
3 cloves garlic, finely chopped
1 pound raw medium size shrimp, peeled, deveined and tail removed
1 8 oz container of chive and onion flavored cream cheese
Red pepper flakes to taste
1 10 oz package of baby spinach leaves, washed and dried
1 Tablespoon of Joe and Son’s Grapefruit Balsamic Vinegar
Paprika for garnish
Salt and pepper to taste

Preparation:

Heat the Olive Oil to a medium heat in a medium sized pan. Add the mushrooms and garlic to the pan and cook over low heat until the released liquid has evaporated.

Add the cleaned shrimp, stir until the shrimp are pink and cooked.

Now add the cream cheese and stir until it melts and becomes creamy.

Stir in the baby spinach leaves and cook over low heat until they become soft and limp.

Drizzle the Grapefruit Vinegar over the mixture and stir.

Fold in the white rice and mix well.

Sprinkle with Paprika.

Serve hot.

　

Asian Inspired Fish or Shrimp Lettuce Wrap

If you're trying to cut down on carbs but are craving a sandwich, then I suggest using a lettuce leaf as a sandwich wrap for your ingredients.

We're trying to eat less beef and more seafood or chicken and are always looking for ways to cut down on our carbs so lettuce worked for us.

But, if you're not one of those carb conscious people, feel free to serve this delicious filling in the wrap of your choice.
                                                     

 

 

 

Asian Lettuce Wraps

 

Ingredients:

2 tablespoons brown sugar

2 tablespoons ketchup

1 tablespoon soy sauce

1 tablespoon Joe and Son’s Toasted Sesame Oil

1 teaspoon Joe and Son’s Honey Ginger Balsamic Vinegar

2 garlic cloves, finely minced, divided

Red pepper flakes, optional

2 teaspoons Joe and Son’s EVOO. I used Arbequina in this recipe.

1 medium onion, minced

Four 5-ounce Orange Roughy fillets OR  24 medium shrimp, peeled, deveined with tails removed

6 large butter lettuce leaves

Garnish, if desired:

Finely minced red bell pepper

Thin slices of cucumber

 

                Sauce:

In a small bowl, whisk together the brown sugar, ketchup, soy sauce, sesame oil, balsamic vinegar and half of the minced garlic. Add the pepper flakes according to taste.

In a medium frying pan, heat the extra-virgin olive oil over medium high heat. Add the onion and remaining garlic and cook 5 minutes, until it starts to turn golden in color.

Add the fish to the pan, and pour the sauce over top. Cook for 6 minutes, or until the fish flakes easily. When the fish is cooked through, break it into small pieces with a wooden spoon. If using shrimp, cook until done and leave whole.

Divide the fish or shrimp between the butter lettuce leaves.

Wrap the lettuce leaves around the ingredients taco-style and serve.



Fish with an Orange/Citrus Sauce

So many people avoid preparing fish at home, because they just don't know how to cook it.  Either it comes out too fishy, too dry or too bland.

Today's recipe is so easy, that I think you'll be preparing it often for family and company.

I've said it before that my favorite recipes are those that cook quickly, require few ingredients and look pretty when they are served.

I do use fresh ingredients when I can, but in this case I chose to use frozen  Orange Roughy filets that I bought at Publix.  This is a very mild tasting fish that adapts to different recipes and it is always available in the frozen section.

If you prefer, you could substitute shrimp for the fish in this recipe.  The result will be equally delicious.  And, if you like you could add rinsed capers and some sliced olives.

I love the taste of this dish. And don't you think the beautiful colors add visual appeal to the great taste?

 

Fish in an Orange/Citrus Sauce

　

4 tablespoons Joe and Son’s Blood Orange Olive Oil, divided
4 pieces of Orange Roughy fillets, about 1/2 inch thick and 1 pound in weight
1/2 medium red bell pepper , sliced
1/2 medium yellow OR orange bell pepper , sliced
1 small onion, sliced (about 1 cup)
4 garlic cloves, minced
3/4 cup crushed, canned tomatoes with juices, optional
2 Tablespoons Joe and Son’s White Grapefruit Balsamic Vinegar
Salt and Pepper to taste
Red pepper flakes, optional
Parsley, for garnish
　
Heat 2 tablespoons of the olive oil in a saute pan to a medium high heat. Salt and pepper the fish and cook the fish until it is lightly golden. Turn to cook both sides and remove to a serving platter. Cover and keep warm.

In the same pan, add the remaining olive oil and saute the bell peppers, onions, garlic, tomatoes until the vegetables are soft and the onions cloudy in color….about 10 minutes. Do not brown the onions.

Remove the vegetables from the pan and spoon over the still warm fish.

Add the balsamic vinegar to the pan and cook over low heat, while stirring, until the juices reduce a bit in volume and become a bit syrupy.

Add salt and pepper to taste.

Spoon the juices over the fish. Sprinkle with parsley and serve.
　
　
　
　
　
　
　
　
　



Baked Eggs with Squash and Kale

I'm always looking for a different recipe that could be prepared for different meals during the day.  This particular dish would be wonderful for Breakfast, Brunch, Lunch or a light Dinner.

In fact, if you've not yet decided what to fix for an Easter breakfast, I think this would be perfect.

Serve this with a slice of avocado and a croissant and you're good to go.

 

 

Butternut Squash with Kale and Eggs

½ cup Joe and Son’s EVOO, medium intensity…divided into ¼ cup measurements

1 Tablespoon Joe and Son’s Sicilan Lemon Balsamic vinegar

½-1 teaspoon crushed rosemary
1 small onion, finely diced
2 cloves of garlic, minced

4 cups of Butternut squash, peeled and cut into ½”-1” pieces

2 cups raw carrots cut into ½”-1” pieces

3 cups chopped fresh kale, ribs removed

6 large raw eggs

Salt and pepper to taste

Preheat oven to 425 degrees.

In a small bowl combine ¼ cup of the EVOO, Balsamic Vinegar, rosemary, and salt and pepper. Whisk to create an emulsion.

In a saute pan, heat the remaining EVOO to a medium high heat and saute and stir the onion and garlic for about 4 minutes. Add the Butternut squash and carrots. Continue to cook for another 3-4 minutes.

Transfer the squash and carrot mixture to a rectangle roasting/baking pan and bake until the vegetables are tender. This takes about 20-30 minutes .

When tender, add the kale along with the oil and vinegar mixture. Stir thoroughly and bake for another 5 minutes.

Remove the pan from the oven and make 6 “nests” in the kale mixture and crack the eggs into each. Salt and pepper the eggs, if you wish. Place the pan back into the oven and bake until the whites are set, about 4-5 minutes.

Don’t over bake, because you want the yolks to remain a bit runny.

Cut into squares and serve hot.

　

　

　

Caribbean Bean Dip

The big Super Bowl game is next Sunday and besides looking forward to an exciting game, many of us are looking forward to the foods we'll be having at our watching parties.

Keeping that in mind, you might want to start thinking ahead to what you might consider preparing.

I always try to come up with a brand new dish to serve along with the tried and true party foods like our chicken slider sandwiches, corn and black bean salad, baked chicken wings, marinated shrimp, meatballs in our Balsamic Onion jam and stuffed mushrooms.

I admit I am truly in love with the pairing of our Persian Lime Olive Oil and our White Grapefruit Balsamic vinegar.  I use this combo often and decided to use this pairing in an admittedly different way.  This will be the new dish I'm adding to my menu.

Caribbean Bean Dip

　

½ cup Joe and Son’s Persian Lime Olive Oil
½ cup Joe and Son’s Grapefruit Balsamic Vinegar
Garbanzo beans, 15 oz can, drained
1 medium avocado, peeled and diced
1 teaspoon dried red pepper flakes
1 teaspoon sugar
2 garlic cloves, minced
½ teaspoon cumin powder
¼ teaspoon salt
1 Tablespoon grated Parmesan cheese
½ cup pecans, finely minced (optional)*

Place all of the ingredients except the pecans in a food processor. Process until the mixture is smooth.
Transfer to a serving bowl and stir in the pecans.

Adjust seasonings, if desired.

Refrigerate for 3-4 hours and serve chilled with Plantain Chips.

* The pecans will give a crunchy texture to the dip along with a slight, nutty taste. If you prefer a totally smooth dip, you may elect not to use them in the recipe.



Hot and Spicy 3 Bean Soup

Today has been a rainy, overcast day in our city and that always makes me crave a hot bowl of soup as my comfort food.  Especially if I have a chunky piece of hot, artisan bread, slathered in butter to go along with the soup.

I didn't want to go out in this weather, so I relied on foods I had in my pantry and fridge to make this soup.  My family gave it a "thumbs up" so I feel comfortable in sharing this recipe with you.

The Chipotle Olive Oil gives the sausage some heat because I sauted it in the oil and it also gives the broth a little kick.  Feel free to add some red pepper flakes if you want a hotter taste.

 

Hot and Spicy 3 Bean Soup

2 tablespoons Joe and Son’s Chipotle Olive Oil
2 medium sized onions, diced
6 garlic cloves, minced
1 green bell pepper, diced
12-14 oz Kielbasa sausage, cut into bite sized rounds
40 oz beef broth
½ cup water
2 cans Chick peas, with juice (aka Garbanzo beans) 20 oz each
2 cans Cannellini beans, with juice, 15 oz each
2 cans Red Kidney beans, with juice, 15 oz each
1 ½ cup canned crushed tomatoes, with juice
1 package Vigo yellow food coloring (similar to Safron)
½ teaspoon smoked paprika
1 cup carrots, cut into bite sized pieces
4 medium potatoes, cut into 2” pieces
2 packages fresh baby spinach, washed, drained and dried, 5 oz each
Salt and pepper

In a large soup pot, heat the Chipotle Oil to a medium temperature. Saute the onions, garlic and bell pepper until the onions are soft and milky in color. Add the sausage pieces and continue to cook for about 7-8 minutes.

Add the broth, the canned beans and juices, the crushed tomatoes, food coloring and smoked paprika. Cook over low heat for about 30 minutes.

Add the carrots and potatoes and continue cooking until both are tender. Add the spinach and cook over medium heat for about 5 minutes until the spinach is wilted.

Season with salt and pepper as needed.　

Serve hot with crusty, artisan bread.

 



Sweet Roasted Parsnips with Onion and Rosemary

The NEW YEAR is all about looking ahead and trying new things. And that includes trying new foods.

If you're like me, you likely have never eaten parsnips. All I knew was that they looked like white carrots and they weren't that interesting that I wanted to taste them.

But we were invited to a friend's home for dinner and this was a vegetable she prepared.  I tasted; I liked; and have since prepared them for our family.

There are different ways to prepare parsnips, but I find they are at their best when roasted...and this is an easy and quick way to prepare them.  You know me....Quick and Easy always attracts me to a recipe.  This is a variation of a recipe I found on several cooking sites and I think you'll like it.

 

 

 

Sweet Roasted Parsnips with Onions and Rosemary

 

 

1 Tablespoon Joe and Son's Extra Virgin Olive Oil (medium intensity)

2 Tablespoons Joe and Son's Vermont Maple Aged Balsamic Vinegar

1 pound parsnips, scraped and sliced into strips

1 large sweet onion, peeled and cut into 8 wedges

1/4 teaspoon garlic powder

1/4 teaspoon dried, crushed rosemary

salt and pepper to taste

fresh rosemary for garnish, if desired

 

Line a baking sheet with foil or parchment paper.  Preheat the oven to 425 degrees.

 

In a large bowl, combine all of the ingredients and toss so the parsnips are thoroughly coated with the Olive Oil and Balsamic Vinegar.

Spread them on the prepared baking sheet in a single layer.

 

Roast for about 20 minutes and toss.  Roast for another 20-25 minutes until the parsnips are tender and lightly golden in color.

 

Serves 4.

 

 



 

 

 



Chipotle Collard Greens with Black-Eyed Peas

The end of the year is fast approaching and chances are that many of us are reviewing the ending year.  We're thinking about the good things and the sad things that took place.... the missed opportunities, the new friendships, the memorable experiences AND the resolutions we made that somehow never came to be.

But, all is not lost.  We can learn from past experiences and benefit from them.  The secret is to have a definite goal, one that is reachable by taking baby steps.

Let's resolve to cook at least one healthy, tasty meal each week. You might find it so easy that you'll expand to 2 meals a week and then, who knows?

But, here we are, faced with the New Year's Tradition of eating Greens and Black-Eyed Peas for good luck and good health.  These are foods normally prepared with fatty ham hocks.

Why not start the year off right by cooking these in a healthier, but equally tasty way?
This recipe combines both the peas and greens in a soupy mixture that I think you'll enjoy.

May all of you have a wonderful, prosperous and healthy 2016 in your future. 

I wish you all the best!!!!!

Chipotle Collard Greens with Black-Eyed Peas

2 teaspoons Joe and Son’s Chipotle Olive Oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 1/2 cups beef stock or low-sodium beef broth
¾ cup crushed canned tomatoes with juice
Salt
Pepper
2 -3 pounds collard greens…I use the large pre-washed and trimmed bags of collards found in the produce section of my supermarket
One 15-ounce can black-eyed peas, drained and rinsed
1-2 tablespoons Joe and Son’s Espresso Balsamic Vinegar, amount determined by taste
　
Add the Chipotle Olive Oil to a large saucepan or stockpot. Warm the oil to a medium temperature and add the onions and garlic. Continue stirring until the onions are golden and transparent. Add 1½ cups of the beef stock, the crushed tomatoes and bring to a boil.
Now add the collards in large bunches, letting each batch wilt slightly before adding more.
Cover and cook over low/medium heat, stirring occasionally, until the collards are just tender, about 30 minutes.

Meanwhile, in a small saucepan, combine the drained black-eyed peas with the remaining 1 cup of beef stock and bring to a boil. Simmer over medium heat for about 10 minutes; taste and season with salt and pepper.

Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use, if you choose. Add the Espresso Balsamic Vinegar to the collard greens mixture; stir, and if needed, add salt and pepper before serving.



Garbanzo (Spanish Bean) Soup

If you're not familiar with Garbanzo beans, you may know them as Chick Peas.

This is a recipe I've changed from the way my Mother used to make it to a much quicker (and just as good) version that can be made from start to finish in under an hour.
I know....the purists are going to say that using dried beans and soaking them overnight is the right way to make this recipe. But, let me tell you that the canned beans are just as good, if not better, than the dried beans.  I promise you that no one will know.  If you don't tell; I won't.

Now, I like this soup to be thick, and not brothy. So, after the beans have been cooking for about 15-20 minutes, I take out about a cup of the beans and mash them so they become pureed. Then I add them to the pot and continue cooking.  If you prefer a thinner broth, then don't do this.

This recipe serves about 8 people and tastes even better the next day if you have leftovers.

 

 

 

Garbanzo ( Spanish Bean)Soup

2-3 medium onions, diced
1 green bell pepper, diced
6 garlic cloves, minced
2-3 Spanish chorizo sausages, sliced into thin rounds
Ham slice ( about ¾ lb.) cut into bite sized pieces
1/3 cup Joe and Son’s Medium Intensity EVOO ( I used Coratina, but any of our EVOO's would be delicious.)
1 can crushed tomatoes (about 28 ounce size)
6 cans Garbanzo beans ( 19 ounce size) with liquid
4 cups prepared beef broth
I package Vigo flavoring and coloring (Saffron type coloring)
5 mediums sized potatoes, cut into 1-2” pieces

Salt and pepper to taste

In a large soup pot, heat the EVOO and saute the first 3 ingredients over medium heat until the onions are transparent. Add the chorizos and ham pieces and continue to stir for about another 10 minutes.

Add the crushed tomatoes, Garbanzo beans and their liquid, the beef broth and the Vigo flavoring. Cook over low/medium heat for about 30 minutes and then add the potato pieces.

Continue to cook until the potatoes are fork tender, but are still holding their shape.
Salt and pepper to taste

Serve hot with good crusty bread to sop up the broth.



Seafood alla Positano

Normally, when we speak of a one-pan meal we think of a casserole.  Today's recipe is a one pan meal, but rather than baking we prepared the fish by poaching it.

If you've never poached fish, then this is the recipe to start with. It's so easy, even a beginner can do it.

Basically, you prepare the poaching liquid.  In this case it is a flavorful light tomato sauce and then you cook the fish in the sauce on the stove. No fuss; no muss.

Ready?  Let's get started.

 

 

 



 

Seafood alla Positano

4 filets of firm, white fish ( I prefer Orange Roughy) about 5-6 ounces each..seasoned with salt and pepper
16 shrimp, peeled, deveined with tails removed
3 Tablespoons Joe and Son’s Milanese Gremolata Extra Virgin Olive Oil

1 medium onion, thinly sliced
6 cloves garlic, peeled, cut in half and crushed
¼ cup Joe and Son’s Sicilian Lemon Balsamic Vinegar
1 14-16 ounce can crushed tomatoes with juice
1 Tablespoon canned tomato sauce
12-14 good quality black olives, pitted and cut in half
1-2 Tablespoon capers, rinsed and drained..

 Add, according to your taste, ½ cup dry, white wine OR ½ cup canned chicken broth
1 Bay Leaf
Pinch of red pepper flakes to taste
Pinch of dried basil
Pinch of dried oregano

Salt and pepper to taste

In a medium sized saute pan with a lid, heat the Olive Oil and saute the onions and garlic over medium heat until the onions are transparent. Add the next 10 ingredients; stir and continue to cook over low heat for about 15 minutes.

Add the fish and shrimp, making sure to ladle some of the sauce over the seafood. Cover and continue to cook over low heat for about 6-7 minutes until the seafood is done. Be sure sauce does not boil and bubble and that the seafood is covered with the sauce.

Add salt and pepper to taste.

Garnish with parsley and basil leaves



Thanksgiving hints

Thanksgiving is usually a time when old family recipes are served in order to preserve the remembrance of family traditions.  I'm sure each and everyone of you have their special recipes that evoke special times and memories.  However, here are a few suggestions for ways to give your tried and true recipes a "new zing" when you bring them to the table.

Salmon with an Herb Crust

You were probably expecting that I would share a Thanksgiving recipe with you today, but as you see this isn't so.

I'm always looking for seafood recipes to prepare on Christmas Eve as we celebrate The Feast of the 7 Fishes. I try to keep things simple and tasty and this is one of my favorites. So, even if I'm a bit early with my Holiday meal suggestion you might start planning early, too.

Don't be put off by the ingredients needed for the herb crust, many can be purchased already chopped.  The herb crust can be made ahead of time and refrigerated until just before cooking the salmon.

 





1 ½ lbs skinless salmon filets, cut into 4 pieces about ¾ inch thick, rinsed and dried

Herb Crust: (all herbs chopped)

2 Tablespoon parsley
2 Tablespoon dried basil
1 Tablespoon crushed rosemary
1 Tablespoon chopped shallot
4 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
3 Tablespoon bread crumbs
1 Tablespoon Joe and Son’s Sicilian Lemon Balsamic Vinegar
1/4 cup finely sliced green onion (white and green parts)
1 clove garlic , minced
1/3 cup chopped pecans
salt and pepper to taste

To prepare the herb crust blend all chopped herbs with the Milanese Gremolata Olive Oil in a food processor. Add the chopped shallot and blend again. Slowly add the the Sicilian Lemon Balsamic vinegar and bread crumbs and process. Remove the mixture from the processor and place in a mixing bowl. Stir in the minced garlic, green onions and chopped pecans and add salt and pepper to taste.

Preheat the oven to 400 degrees.

Spray or oil a rimmed baking sheet lined with foil. Evenly spread the herb crust over the salmon filets. Place the salmon on the baking sheet and roast for about 15minutes until the middle is a rosy pink. 

I like serving this dish with roasted fingerling potatoes and steamed fresh asparagus,

Pollo Barcelona

Chicken dishes can just be so ordinary, can't they? But the truth is that with a few savory ingredients we can transform them into spectacular presentations.

Case in point is this recipe. I happen to love the flavor that a Spanish sausage called "chorizo" adds to recipes with Mediterranean flavors, so I made sure to include it when developing this recipe.  By braising the pieces of chicken in a light tomato based sauce, all of the flavors blend together and result in a delicious meal worthy of applause!

Though it seems that this is a difficult and time-consuming recipe, trust me, it's not.  Once the ingredients are cut up, it's a matter of just putting them in a pot.

You could serve this dish over rice, but I especially like the taste and appearance of this dish when served over polenta.  For an extra pop of taste, add shaved Manchego cheese  and stir until it melts evenly in the hot polenta.

 

 

Pollo Barcelona

 

 

2 Tablespoons Joe and Son’s Extra Virgin Olive Oil (Medium intensity)
2 pounds boneless, skinless chicken thighs cut into 2” pieces…seasoned with salt and pepper
4 cloves garlic, minced
1 cup onions, sliced into thin strips
1 cup green bell pepper, sliced into thin strips
1 cup diced ham
1-2 sliced chorizo sausage
1/2 cup Joe and Son’s 18 yr Traditional Balsamic Vinegar
¼ teaspoon dried, crushed rosemary
1 tablespoon dried basil
¼ teaspoon crushed red pepper flakes

1 cup green, Spanish olives, halved

1 cup crushed tomatoes with juices
¾ cup chicken broth
14-16 ounces of baby artichoke hearts, frozen and thawed

Heat Olive Oil in a large Dutch Oven and saute the seasoned chicken pieces, half at a time, for about 5 minutes until browned. Set aside to keep warm.

In the same pan, saute the onions, garlic, bell pepper, ham and chorizo until the vegetables are soft, not mushy. Remove from the pan and place them over the chicken pieces.

Add the Balsamic Vinegar to the pan, scraping to loosen the browned bits. (This is known as deglazing the pan.) Cook over low heat for about 5-6 minutes until the vinegar starts to reduce and becomes a bit thicker in consistency.

Now add the chicken broth, crushed tomatoes, rosemary, basil, red pepper flakes, artichoke hearts and olives. Continue to cook over low heat for about 3-4 minutes.

Add the chicken, ham and chorizo mixture to the broth. Cook and stir over medium heat until all ingredients are heated through.　

Serve over rice or polenta.







Albondigas en Cazuela (Meatballs in a pot)

Looking at the picture of these meatballs, you'd likely think they are ordinary in taste and might be tempted to overlook this recipe.  It would be a BIG mistake if you did this.

I think you will be shocked to see the amount of garlic I used in this recipe, and yet, the garlic taste is not pungent or sharp. When you taste this sauce, you will be amazed by the complexity of flavors that kick in and how well they work together.

You could reduce the heat factor by substituting our Garlic infused Olive Oil  for half of the Cayenne Pepper Olive Oil, but why do that?  This sauce ain't for sissies; but it's danged good!

I mentioned the garlic, and let me explain about how the way you cut garlic changes the pungency and sharpness of its taste.  The smaller the pieces, the more pronounced the taste.  The larger the pieces, the milder and sweeter it tastes in a recipe.





Albondigas en Cazuela

16 cloves garlic, peeled and smashed (You’ll want to leave them in large chunks.)
1 Tablespoon Joe and Son’s Cayenne Chili Pepper Olive Oil
3/4 cup beef broth
1 cup canned tomato sauce
1 cup Joe and Son’s Chocolate Balsamic Vinegar
1 teaspoon brown sugar
Pinch of cinnamon, to taste

24-36 cocktail sized meatballs (You can use frozen and thawed rather than making your own.)　


Over low heat, saute the smashed garlic pieces in the Olive Oil until they begin to soften (be careful not to caramelize them).

Add the chicken broth and tomato sauce and continue to cook over low heat for about 10 minutes.

Add the Chocolate Vinegar, stir and cook for about 10 minutes until the sauce thickens.

Remove from heat; add sugar and cinnamon.

Add the meatballs and stir to coat evenly. Serve as hot appetizer.

　

　

　

　



Red Sauce alla Messina

I felt a little adventuresome yesterday and wanted to  try something new when making a red sauce. Now, according to my family, I do make the best ever spaghetti sauce so there's no need to change it up. However, in spite of their praises, I wanted something a little different in appearance, texture and taste.

And so I began......

I grew up in an Italian household that taught me that a true spaghetti sauce with meatballs or sausage NEVER had bell pepper in the sofrito...only onion and garlic.  The only time bell pepper was added to a tomato sauce was when it was being prepared with seafood.

I decided to throw out that dictate and see where it led.

Well, you judge for yourselves.  Just know that  I was told this sauce, though straying from our traditional family recipe, was outstanding.  It was chunky and rich with flavor and I'll be making it again.

 

Red Sauce alla Messina

　

10-12 pieces beef short ribs, trimmed of extra fat (Usually about 5-6" in length)

1-2 Tablespoons Joe and Son’s Extra Virgin Olive Oil, medium intensity
3 celery stalks, diced
2 large yellow onions, diced
6 cloves garlic, minced
1 large green bell pepper, diced

1 can crushed tomatoes in puree, 28-32  ounces
1 small can tomato puree
2 cups canned beef broth
½ cup water
3 bay leaves
2 teaspoons capers, drained
1 teaspoon dried/crushed rosemary
Salt and pepper to taste

½ cup Joe and Son’s 18 yr. Traditional Balsamic Vinegar

　

Salt and pepper the short ribs and broil them until they have a “cooked” appearance. They will still need further cooking in the sauce. Set them aside in another pan while you prepare the sauce.  Before placing them in the sauce, I usually cut them into 3" pieces; some will have bones; some won't.

Pour the olive oil into a large cooking pot and warm to a medium temperature. Saute the next 4 ingredients until the onions become cloudy and the celery and bell pepper lose their “crisp”.

Add the next 7 ingredients and cook, covered, over low heat for about 30 minutes. Add salt and pepper to taste.

Then add the short rib pieces and continue to cook until the meat is cooked and tender. This should take about 90 minutes. Be sure to stir often so the sauce doesn’t stick to the bottom of the pan.

The sauce will start to reduce and become chunky during this time. If you think it’s too thick for your liking, add a little water, but the sauce should be thicker than your usual pasta sauce.

Now add the Balsamic vinegar; stir and cook for another 15 minutes. Remove the bay leaves before serving.

Serve hot over Shell or Orecchiette pasta or Polenta.

　



　

Blueberry Lemon Yogurt Popsicles

Why eat blueberries?  Well, because they taste good; they're low in calories and high in nutrients.

Blueberries are in season right now and this is a perfect time to use them in a dessert/snack that is easy to prepare and would appeal to everyone, from the young to the old.

Is there anything more refreshing than an ice cold popsicle after spending time outside during a hot summer day?  And if this popsicle has lots of good nutrition, doesn't that make it even better?  I think so.



Blueberry/Lemon Yogurt Popsicles*

　

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Joe and Son’s Lemon Fused Olive Oil
1 cup whole milk yogurt
1/2 cup honey (We used local Palma Ceia honey)
　

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.

Heat the blueberries until simmering for approximately 2-3 minutes. Use a potato masher to slightly crush the blueberries. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.

When the mixture is at room temperature, portion into 12 popsicle molds and freeze.

Try this with other fruits as well!  I’ve made them with strawberries, and they were very good, too.

*Thanks to Rachel Bradley-Gomez for sharing her recipe for irresistibly refreshing and delicious Popsicles

Provencal Rub

For any of you living in the Tampa, FL area, I don't know if you read the article "Spices for Life" in the St. Pete paper this morning but it details the struggles of Chef Jean- Christophe Setin and his wife as they deal with the health problems of their eldest son.

 The Chef happens to be the executive chef at the Tampa Yacht club and a friend of ours. He has a delicious blend of spices he sells under the name "Provencal Rub". We carry this rub at Joe and Son's Olive Oils Store in Tampa, FL. and a portion from the sales goes to the Foundation for Mitochondrial Medicine.

 If you're planning on cooking beef, chicken, fish...heck, most any dish would be enhanced by this slightly smoky spice rub.....be sure to check this product out the next time you're in our store.  If you don't live in the area, you can always place an online order.

 

 

There would be two very good reasons for buying and using this rub:

1.  It's delicious!
2.  You'd be contributing to helping find a cure for this devastating disease.

 



Apple Pecan Salad

Joe and Son's Olive Oils Store recently added an incredible White Balsamic Vinegar to its extensive list of offerings.  The name of this White Balsamic? .......Gravenstein Apple White Balsamic.     Well, as soon as we get something new in the store, we're eager to use it so we can share a new recipe with you. And that's what we have here for you.

Over the summer, we've become accustomed to having a dinner salad on Monday evenings. So, it seemed logical to serve one featuring the newest member of "Our Family".  I added chicken strips to this salad, but if you prefer a meatless Monday dinner, this is equally good and just as pretty without the chicken.

 



Apple Pecan Salad

¼ cup good quality Honey…I used Palma Ceia Honey, found at Joe and Son’s Olive Oil Store
4 tablespoons Joe and Son’s Gravenstein Apple White Balsamic Vinegar
2 Tablespoons Joe and Son’s Extra Virgin Olive Oil

6 cups torn Romaine lettuce
5 cups baby spinach leaves
½ red onion, sliced into thin rounds
1 medium red apple, thinly sliced
1 cup pecan halves
1 cup crumbled feta cheese
½ cup dried cranberries OR raisins
Salt and pepper to taste

In a small jar with a tight fitting lid, combine the Honey, Balsamic Vinegar and Extra Virgin Olive oil. Shake vigorously to form an emulsion.

Place the remaining ingredients in a large serving bowl. Add the dressing and toss to coat evenly.
Top with strips of cooked chicken breast, if desired.