Saturday, November 26, 2016

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.

Thursday, November 24, 2016

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!

Tuesday, November 22, 2016

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.



I cup finely ground almonds

2 packages Splenda

2 tsp butter olive oil

Cooking spray


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

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.


Friday, September 9, 2016

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.




Sunday, September 4, 2016

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.

Friday, May 6, 2016

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


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.

Friday, April 29, 2016

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


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


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.


Monday, April 18, 2016

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

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

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.

Wednesday, April 6, 2016

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.

Saturday, March 26, 2016

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.



Sunday, January 31, 2016

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.

Wednesday, January 27, 2016

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.