Wednesday, July 15, 2015

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 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.

Sunday, July 12, 2015

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.

Thursday, July 2, 2015

Exploding Firecracker Chicken Wings

If you like your food hot and spicy, these chicken wings will suit your taste.  The combination of flavors will explode and have you crying out for mercy as you reach for another wing and another and another.

Though these wings are broiled, they could easily be deep fried before tossing them in the sauce. I just try to avoid frying whenever possible.

I thought these would be a nice addition to your party table along with your other food choices.  They're good even at room temperature, so that's a bonus for an outdoor event.

Exploding Firecracker Chicken Wings

1 teaspoon salt
1 teaspoon smoked paprika
1/2 teaspoon garlic powder

3 pounds chicken wings, cut at joint room temperature
2 Tablespoons Joe and Son’s Green Chili Olive Oil
2 cloves garlic, minced
1/2 cup Joe and Son’s Espresso Balsamic Vinegar
1 Tablespoon low-sodium soy sauce

Mix the salt, smoked paprika, and garlic powder together in a small bowl.
Add chicken wings and toss to coat.

Place on a lined cookie sheet and broil the chicken wings until crisp and cooked; turning once. Remove from the broiler and set aside.

In a saucepan over medium heat, combine the Green Chili Olive Oil with the garlic
 and soy sauce. Add the Espresso Balsamic Vinegar and cook until syrupy and slightly thick, about 5-10 minutes. Transfer the sauce to a large bowl.

Add the wings to the large bowl of sauce and toss until well combined and wings are well coated. Using a slotted spoon, remove the wings to an oven proof serving platter. Reheat at 300 degrees until they’re warm enough to serve.