Tuesday, December 24, 2013

Thank You

Another year has come and gone and during that time we have had the privilege of meeting many, many wonderful new customers.  Those of you who have walked through our doors have enabled us not only to grow as a business but also to have expanded "our family".  I say that because we think of you as extended family members.

Please know that each of you is special to us.  You are the reason we are succeeding and we are enormously grateful to you for your customer loyalty.

We wish you all Peace, Health and Happiness throughout the New Year.  May you always be surrounded by family and friends who value you and cherish you.

Merry Christmas and Happy Holidays,
From  the Joe and Son's Olive Oils families....the Messina's and Favata's

Saturday, December 21, 2013

Tarragon Chicken Salad With Cranberries

Sometimes we need something we can fix ahead for a meal that is quick to make.  Who am I kidding?  We look for that everyday as we think about what to fix for lunch or dinner.  We want it to be tasty and we want it to look appealing.  It doesn't hurt, either, if it makes good left overs.  And sometimes we just don't want a heavy meal.  This is where this salad is just what you need for those days. You can make it extra easy on yourself by using store bought rotisserie chicken. ( I won't tell if you won't.)
               Tarragon Chicken Salad With Cranberries


             4 cups cooked, shredded chicken

2 tablespoons Joe and Son’s Tarragon Olive Oil

1/2 cup onion, finely diced

1/2 cup dried cranberries

       1/2 cup celery, diced into small pieces

3 Tablespoons Joe and Son’s Cranberry Pear Balsamic Vinegar

1/2 cup chopped pecan pieces

1/2  to 1/3 cup mayonnaise

2  tablespoons finely chopped fresh parsley

Salt and freshly ground black pepper, to taste


Pour the Tarragon Oil into a sauté pan and warm to a medium heat.   Add the shredded chicken  and stir until the chicken is warm and fully coated with the Tarragon Olive Oil.  Set aside in a large bowl. 

In another pan, pour the Balsamic Vinegar and warm to a medium heat.  Stir for about 5  minutes until the Vinegar begins to slightly thicken.  Add the onions, cranberries and celery.  Continue to cook until the vinegar reduces by 1/2 in volume. Add salt and freshly ground black pepper to taste.  Add the chopped pecan pieces.

           Add the cranberry mixture to the chicken in the large bowl and add
           the  mayonnaise and parsley.  Stir to mix well.  
           Refrigerate until ready  to serve.

         May be served over a bed of lettuce or as a sandwich filling.

Thursday, December 19, 2013

Sesame Brocolli With Spinach And Red Peppers

I've said it before and I'll say it again.  As delicious as a meal may be, the way it looks adds much to the taste.  These holidays are all about color and generally we associate the celebrations  with red and green.
Why not emphasize those colors in the dishes we prepare? 

This vegetable dish combines two healthy green vegetables, brocolli and spinach, accented with strips of red. It would be a wonderful addition to any meal and guaranteed to get rave reviews.

Sometimes I add water chestnuts for a little crunch. but not always.

Sesame Broccoli with Spinach and Peppers

1 tsp Joe and Son’s Chipotle Olive Oil

1 bunch broccoli, cut into 1 inch florets
1 red bell pepper, cut into thin strips
3 garlic cloves, minced

1/4 - 1/2 tsp minced ginger
1 bag (10oz) washed baby spinach

1 small can water chestnuts, drained and sliced
1 Tbsp soy sauce
2 tsps Joe and Son’s Toasted Sesame Oil

1 Tbsp sesame seeds, toasted ( for garnish, if desired)


Heat Chipotle Olive Oil over medium heat in a large skillet until hot. Add broccoli and red pepper; cook until broccoli is crisp-tender, about 5 to 10  minutes.

Add garlic, ginger, spinach, water chestnuts, soy sauce and Toasted Sesame Oil; mix well. Cover and cook until spinach is wilted, about 2 minutes.

Stir to mix the vegetables together.  Place in a serving dish and serve hot.

 Sprinkle with toasted sesame seeds, if desired.


Saturday, December 14, 2013

Marinated Cheese

It's that time of the year when we have so much to do and so little time to do it. I know you'll likely be having people over for a get-together or you'll be taking an edible gift to  someone's home for a party.   This is an easy appetizer to prepare that you can make ahead of time. As well as being tasty, the cheese cubes are colorful and  pretty to look at.

Marinated Cheese Cubes
1 pound of Mozzarella  or Monterey Jack Cheese cubed into bite-sized pieces
1/2 cup Joe and Son's Milanese Gremolata Olive Oil
1/4 cup  Joe and Son's Sicilian Lemon Balsamic Vinegar
3-4 cloves garlic, minced
1 1/2 teaspoon red peppercorns, crushed (may be purchased at Joe and Son's)
1 teaspoon dried parsley
1/2 teaspoon dried basil flakes
In a tight sealing container, combine all of the above ingredients except the cheese cubes. Cover and shake well.  In a non-reactive container or zip-lock bag, place the cheese cubes and add the marinade.
Make sure the cheese cubes are coated with the marinade.
Refrigerate at least 2 hours before serving in order for the flavors to blend.
This will keep, refrigerated, for about 2 days.

Sunday, December 8, 2013

Farfalle Pasta With Spinach and Mushrooms

Why did it take me so long to realize we don't get extra points for standing in front of a stove to prepare a meal? Certainly, you're not still believing "Cooking Time" equals a tasty meal, are you?  Well, if you are then it's time you woke up to the fact that with the right ingredients you can prepare a meal for your family in just a flash..... and they'll be none the wiser. 

Farfalle with Mushrooms and Spinach

6 ounces Farfalle (bow-tie pasta)
1 tablespoon Joe and Son’s Mushroom Sage Olive Oil
1 medium onion, diced
1 cup sliced fresh mushrooms
3 cloves garlic, minced
1/4 cup chicken broth
1 cup diced cooked chicken breast meat (optional)
4 cups thinly sliced fresh spinach
1/8 teaspoon red pepper flakes
1/3  cup ricotta cheese
2 tablespoons shredded Parmesan cheese
Salt, if desired

Cook farfalle according to package directions. Drain well.

Meanwhile, in a large skillet, heat the Mushroom Sage oil over medium heat.

Add onion, mushrooms, and garlic; cook and stir for 2 to 3 minutes or until mushrooms are nearly tender. Add the chicken broth now. If desired, add the pieces of cooked chicken. Stir in spinach, and pepper flakes.

Cook for 1 minute or so until the spinach is slightly wilted and the chicken is warm.

Stir in the cooked pasta; toss gently to mix. Add the ricotta cheese; stir again.  Sauce will become creamy.

Sprinkle with the Parmesan cheese.

Makes 4 servings.


Thursday, December 5, 2013

Salmon With A Honey Pecan Glaze

Have I mentioned before how much I love salmon?  If I haven't, then I'm telling you now.

If you're a salmon lover like I am, you're going to make this one of your favorite recipes.  And if you don't happen to care for salmon, then one bite of this dish may just change your  mind.

This is one of those recipes that hardly classifies as cooking...it's that quick, easy and simple to prepare.

Salmon With A Honey Pecan Glaze

4 salmon filets…..4-6 ounces each
Salt and pepper to taste
1/4 - 1/3 cup finely chopped pecans
1 tsp brown sugar
2 Tbsp Joe and Son’s Chipotle Olive Oil
1/4 cup Joe and Son’s Artisanal Honey Vinegar
Rinse and pat dry the salmon filets. Salt and pepper to taste. Place them skin side down on a broiler pan.
Broil for about 6-10 minutes until fish is done; until the fish flakes easily with a fork.
Combine the pecans, brown sugar and Chipotle Oil in a small saucepan and stir for about 5 minutes over low heat. Add the Honey Vinegar to the pan and continue cooking over low heat for about 10-15 minutes until the mixture has reduced slightly and coats a spoon.
Plate the salmon and spoon the Honey Pecan mixture over the salmon.