Monday, December 31, 2012

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


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.


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.


Sunday, December 23, 2012



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


Sunday, December 16, 2012

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



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.

Friday, December 14, 2012

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.

Monday, December 10, 2012

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.

Wednesday, December 5, 2012

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.