Spiked Chocolate Pie

"Spiked with what?" you ask.  Why, Bourbon, of course.

 It's the Kentucky Derby weekend and we all know that everything goes better with  Kentucky Bourbon.

Is there anyone that doesn't love chocolate?  If so, I haven't met him/her yet.

This is a true chocolate pie with the added plus of pecans in the filling.  And, if you're like me...you might even give it a pecan crust* as well.  Otherwise, feel free to use a prepared 8" pie crust.  Trust me, though, the pecan crust will really add another dimension of flavor to the pie.... and it also cuts down on the carbs in this recipe.

If you like, you can top it with some additional pecans, whipped cream or vanilla ice cream.

                     Spiked Chocolate Pie

1/4 cup + 2 Tablespoons of Joe and Son's Organic Butter Olive Oil
3/4 cup white sugar
1/2 cup all-purpose flour
2 large eggs, slightly beaten
1 Tablespoon Bourbon
1 1/2 cup semi-sweet chocolate chips
1 cup chopped pecans

Preheat the oven to 350 degrees.  Sprinkle the pecans into the pie crust and top with the chocolate chips.

In a bowl, mix the Butter Olive Oil and the sugar together until smooth. Mix in the flour until the consistency of cream.  Add the eggs and Bourbon and stir until all ingredients are combined.

Pour the filling into the crust which contains the nuts and chocolate chips.

Bake for about 30 minutes or until a knife inserted into the middle comes out clean.
-----------------------------------------------------------------------------------------------------

*  Pecan crust:

1 1/2 cups pecan meal, or you can grind pecan pieces in a food processor
2 teaspoons white sugar
1 Tablespoon Joe and Son's Butter Olive Oil + a little more if mixture seems too dry

Combine the ingredients in a bowl and stir until they hold together.  Place this in an ungreased 8" pie plate and press to form a crust on the bottom and sides.

Bake in a 350 degree oven for 7 minutes; remove and cool slightly before proceeding with the recipe.

Kentucky Derby Pork Tenderloin

You're wondering why this pork recipe is called a Kentucky Derby Tenderloin.  Well, this Saturday is the Kentucky Derby and everyone knows Kentucky is noted for its Bourbon.  This recipe features some of that fine Bourbon as a key ingredient.



You will find that using Bourbon as a marinading ingredient gives might fine results.

This is another simple recipe to fix, but you do need to plan ahead because the pork tenderloin needs to marinade for about 12 hours.





Kentucky Derby Pork Tenderloin

 

 

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:
 

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Wochestershire sauce

5 garlic cloves, finely diced

1/2 cup scallions, white and green parts, chopped

1/4 cup Joe and Son's Toasted Sesame Oil
1/2 cup Joe and Son's Honey Ginger Balsamic Vinegar

1/4 cup water

1/2 teaspoon ground ginger

3 tablespoons brown sugar

1 tablespoon ground black pepper

1/4 teaspoon red pepper flakes

1 teaspoon salt

Combine all of the ingredients EXCEPT the pork in a zip-lock bag.  Remove and reserve 1/2 cup of the marinade.

Place the pork in the bag with the marinade and refrigerate for 12-14 hours.

Grill or broil the pork tenderloin, turning once or twice, until a meat thermometer registers 155 degrees.

Cover with aluminum foil for about 5 minutes to let the juices settle.

Slice into serving pieces and drizzle the reserved marinade over the pork before serving. 

 



Cauliflower and Ham Chowder

If you served a traditional Easter meal at home, you likely served ham with all the fixings.

 

Still have some leftover ham from Easter and want something to do with it?
 How about a creamy Smokey Cauliflower Corn and Ham Chowder?

So easy and delicious and healthy because there isn't any cream.

And, BTW, if you have any chowder left over, it tastes even better the next day.

 

 

 

2 bags of frozen cauliflower
2 tablespoons of Smoked Olive Oil (found at Joe and Son's)
1 medium onion chopped into very small pieces
2 cloves of garlic, finely chopped
4 cups chicken broth ( You can use fat free, if you like)
1 can of  whole kernel corn (15 oz), drained  or thawed, frozen corn
3/4 cup of chopped cooked ham
salt and pepper to taste

Saute the onion and garlic on medium heat in the Smoked Olive Oil till tender.

 Add the cauliflower and chicken broth. Bring to a boil and cook till the cauliflower is very tender, about 20-30 minutes. 

Using an emersion blender, puree the soup until smooth. Add the corn and ham. Season with salt and pepper to taste and stir over low/medium heat until all of the ingredients are hot.

Serve and drizzle with a little more Smoked Olive Oil.

Schiacciata di Gidi

Gidi is the Italian name for Swiss Chard.  Swiss Chard used to be easy to find, but nowadays you have to be lucky and know someone who is growing it in their vegetable garden.  I'm not that lucky, so I improvise using fresh spinach.  Spinach is a good substitute and the result is a tasty variation of the original recipe.

I had assumed most people were familiar with this recipe, but I have just learned that this isn't so.  This takes only about 20 minutes prep time and maybe 25 minutes of cooking time.  So, in less than an hour you have a great appetizer, buffet table addition or a delicious snack.  Trust me, even people who refuse to eat spinach become quick converts once they taste this.

This version of the recipe only uses grated Italian cheese in the filling, but feel free to top the spinach filling with about a cup of shredded Mozzarella cheese before adding the top layer of dough.



SPINACH PIZZA

 

Cooking Spray

2 Pillsbury Pizza Crust Tubes (refrigerator style)                                                        

1 bag washed and dried spinach leaves 12-14 oz

¼ cup Joe and Son’s Ultra Premium  EVOO…medium or robust intensity   (I used Coratina robust, from Italy)

5 cloves garlic, minced

½ cup grated Parmesan or Romano cheese

¼ teaspoon salt

¼  teaspoon pepper

 

garlic powder

1-2  teaspoons  Joe and Son’s EVOO

¼  cup grated Parmesan or Romano cheese

 

Spray a 9 x 12 baking sheet (1" high sides) with cooking spray.

Open 1 tube of pizza dough and spread evenly on bottom of pan.

 

In a bowl, combine spinach leaves, 1/4 cup Joe and Son’s EVOO, garlic, salt & pepper, grated cheese.  Toss until spinach leaves are coated. Place the spinach mixture on the base dough...taking care to leave about 1/8" of dough plain around the edges for sealing purposes.

Open the 2nd pizza dough tube and place it on the spinach mixture.  Press and seal the edges around the baking sheet.

With a fork, pierce the upper dough at least 24-30 times.

 

Using a pastry brush, moisten the upper crust with the additional olive oil.  You’ll want to use enough oil to really moisten the crust, but not so much that it pools on the crust.

 

Sprinkle garlic powder over the crust and top with a sprinkling of grated cheese.

 

Bake at 300 degrees for about 25 minutes or until golden brown.

Cool for 30 minutes before cutting into 2" squares.  Serve warm or at room temperature.

Nicoise Salad Sandwich

When is a salad not a salad?  When it becomes a French Sandwich. 

This is not my recipe; I give credit to Waverly, who put together this combination of ingredients that come together to make an incredibly delicious sandwich.

Though this is not my recipe, I have made this sandwich and it is just too good not to share with you.

A decidedly Nicoise tuna salad is pressed between two garlic and oil slicked halves of a baguette.  It is then wrapped and left in the fridge overnight, which allows all of the juices to soak into the roll.

Serves 2

 

 



Nicoise Salad Sandwich

1/2 loaf crusty French baguette
1 clove garlic, cut in half
4-6 basil leaves
1 (6oz) can solid white chunk  tuna, drained
¾ cups Nicoise or Kalamata olives, sliced
½ small red onion, finely chopped
¼ cup Italian flat leaf parsley, finely chopped
1 jar or can artichoke hearts, drained and chopped (optional)
¼ cup blanched French green beans, sliced into thirds (optional)
3 tablespoons fresh lemon juice
6 tablespoons Joe and Son’s Galega Ultra Premium EVOO
sea salt and freshly ground black pepper, to taste
　
PREP THE BREAD: Slice the loaf of bread in half lengthwise. Remove some of the insides of the bottom half to create a trough into which the filling will go. Brush both halves with a little extra virgin olive oil. Rub each with the garlic. Line the half with the trough with the basil leaves.

MIX THE SALAD: In a mixing bowl, combine the tuna, olives, red bell pepper, onion, parsley, artichoke hearts and green beans. In a measuring cup or small bowl, whisk the lemon juice into the EVOO until it is emulsified/combined. Pour the vinaigrette into the tuna mixture and stir to combine. Season to taste with sea salt and pepper.

ASSEMBLE: Spoon tuna mixture into the trough of the baguette over the basil leaves. Wrap sandwich well in plastic. Crush it down by placing a brick or heavy cast iron skillet and refrigerate, preferably with the weight, overnight.
　
　

Spinach, Squash and Artichoke Casserole

I was  thinking ahead to Easter and what to fix as a side vegetable dish.  I was looking for a recipe that, of course, was quick and easy to fix and that would appeal to the kids in the family as well as the adults.

I had prepared something like this in the past, but I felt like playing around with it and added a little of this and a little of that to the original recipe.  I must say the end result is a rich, filling, tasty casserole that would be perfect for a holiday meal.

Don't be dissuaded by what appears to be a lengthy list of ingredients and processes.  If you look closely, you'll see very little slicing and dicing is involved and this is very easy to put together.  This will  serve from 10 to 14 people.

 



 

 

Spinach, Squash and Artichoke Casserole

  

 

 

　

2 cups diced celery

2 red bell peppers, diced

1 ½ cups yellow onion, finely chopped

2 medium sized yellow squash, sliced into thin rounds

3 Tablespoons Joe and Son’s Milanese Gremolata Olive Oil

5-6 cloves garlic, finely sliced

3 Tablespoons all-purpose flour

1 cup half and half cream

1 cup milk…either whole or 2%

½ cup softened cream cheese

1 ½ cup shredded mild Cheddar Cheese

1 ½  cup shredded Mozzarella cheese

 



2 packages frozen chopped spinach (10 oz) thawed, drained and patted dry

2 boxes of frozen artichoke hearts (I use Bird’s Eye) cooked al dente and drained

½ cup of grated Parmesan Cheese

Salt and Pepper to taste

 

Preheat oven to 350 degrees.

In a large Dutch Oven, or saute pan, warm the Joe and Son’s Olive Oil to medium temperature and saute the celery, bell peppers, yellow squash and onions until the onions and squash are soft and slightly transparent. Add the garlic and cook for another minute, or so.

Stir in the flour and gradually add the milk and cream, followed by the softened cream cheese. Cook over low heat for a few minutes until the sauce begins to thicken. Add the grated cheeses and stir until they are melted.

Add the spinach and artichokes and stir to mix well. Add salt and pepper to taste.

Transfer the creamed mixture into a 9 x 13 pan that has been prepared with cooking spray. Sprinkle with the Parmesan Cheese.

Bake, uncovered, for 20-30 minutes until casserole is hot and bubbly.

Meatless Friday....Mushroom and Spinach Quesadillas with Green Chili Olive Oil

For those of you observing Lent, this is a quick, tasty and filling dish.  For those of you who simply prefer not eating meat, this works well, too.

I never thought my family would easily adjust to going meatless several times a week, but since the pasta dishes, soups, and veggie meals I have been preparing don't leave them hungry, it has been a relatively easy transition.  Plates once filled with large portions of meat and starches  have been replaced with lighter meals that have fewer calories, fewer fats and fewer carbs.  And that's a good thing.

Mushroom and Spinach Quesadillas with Green Chili Olive Oil

1 Tablespoon Joe and Son’s Green Chili Olive Oil*
1 pound sliced mushrooms, cleaned and wiped

½ cup finely diced sweet bell pepper

2 cloves chopped garlic

1 cup frozen corn kernels, thawed

1 bunch fresh spinach, torn into small pieces

4 ounces of shredded Monterey cheese, divided into 2 ounce portions

4 slices fresh avocado

4 flour tortillas

salt and pepper

Heat the Chili Olive Oil in a large skillet. Raise heat to medium-high. Saute the mushrooms, bell pepper and garlic until tender and liquids have evaporated. Add the thawed corn and heat until the corn is hot.

Add the spinach, stir and toss until the spinach is slightly wilted. Remove from heat.
Season with salt and pepper to taste

Place the tortillas flat on a baking sheet.

Divide 2 ounces of the Monterey Jack cheese among the tortillas and sprinkle on ONLY half of each tortilla.

On each tortilla, top the same half with 1/4 of the vegetable mixture, add a slice of avocado and sprinkle the remaining Monterey cheese over the vegetable topping. Fold over to cover the filling.

Broil (about 2 minutes each side) until the tortillas are crisp and the cheese has melted.

Serve hot.

*I fixed this using the Green Chili Olive Oil; if you feel this would be too hot for your taste feel free to use Joe and Son's Chipotle Olive Oil instead for " strong warmth" rather than "heat".



Pasta with Asparagus and Zucchini

I love, love, love fresh asparagus. Right now it is very easy to find at our local markets so I find myself using it as often as I can in our meals. In our household, we're trying to establish a healthier lifestyle and we're eating more vegetables, more whole grains and less meat.  In fact, we've started "Meatless Mondays" as part of our routine.

Surprisingly enough, the meat eaters in the family have been very cooperative and, in fact, quite enthusiastic about these meals.

Give this one a try; I'm sure your families will enjoy it as well.

 

 

Pasta with Asparagus, Zucchini and Ricotta Cheese

 

 

1 lb. pasta ( I usually use Penne or Farfalle)
1 1/2 pounds asparagus
1 medium zucchini, sliced into thin rounds
2 cloves garlic
1 Tbsp. Joe and Son’s robust intensity Ultra Premium Olive Oil (Picual) 
1/4 tsp. salt
1/2 lb. ricotta cheese, warmed........ optional
1/2 cup freshly grated Parmesan cheese
Freshly grated black pepper or red pepper flakes

About 1/12 cups of Veloute Sauce prepared with chicken or vegetable stock.*

Preparation:

Bring a large pot of salted water to a boil. Cook the pasta until tender to the bite and drain.
Meanwhile, trim off the woody ends of the asparagus and cut the spears on a sharp diagonal into bite-size pieces.
Finely chop the garlic.
In a large frying pan, add the olive oil; warm to a medium heat. Add the cut asparagus and zucchini slices, sprinkle with the salt, and stir to coat with the oil. Cook over medium high heat, stirring frequently, until asparagus is just hot through and starting to turn tender, about 2 minutes. Add the garlic and cook, stirring, for about another minute. Add more salt, if you like, but remember, you'll be adding salty Parmesan cheese in just a moment.

Toss the pasta with the asparagus mixture, divide among pasta plates, and top evenly with the ricotta cheese, if you wish, and sprinkle with the Parmesan cheese

Pour about 1/3 cup of the Veloute Sauce over the pasta and garnish with black pepper or red pepper flakes.
　

* Veloute Sauce

2 Tablespoons Joe and Son’s Ultra Premium Olive Oil

2 Tablespoon flour

2 cups Chicken or Vegetable Cooking Stock, (I used Swanson’s)

Salt and fresh ground pepper to taste

Pour the Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon. If it is too thick, add the remainder of the cooking stock. Season with salt and pepper. Set aside.

　

 

 

White "Cream" Sauce with Garlic Olive Oil

I'll bet you looked at the title of this entry and started adding up the calories, didn't you?  Well, if this were a true cream sauce, it would have a high carb and fat content.  This sauce is just as good but much healthier for you.

This sauce is called a Veloute Sauce and has several variations. Rather than using a cream as the liquid base, we are going to use cooking stock.  We can use chicken stock, seafood stock and if you like, vegetable stock.  If you have the time to make your own stock, then by all means do so.  But if you're pressed for time then feel free to use store bought...I've had great success with Swanson's.

I've made this sauce before with chicken stock and used it as a topping sauce for chicken filled crepes.  I also used it as a pasta sauce and as a sauce over steamed vegetables.

Last night I broiled some fish and it looked just too plain sitting on the plate so I made this sauce using seafood stock.  If you wish to do this, simply season the fish filet with a little salt, pepper and garlic powder and drizzle a bit of  Joe and Son's Extra Virgin Olive Oil on it and broil until done.



 

 

Veloute Sauce for Seafood

2 Tablespoons Joe and Son’s Garlic Olive Oil

2 Tablespoon flour

2 cups Seafood Cooking Stock, (I used Swanson’s)

Pour the Garlic Olive Oil into a medium sized sauce pan. Warm to a medium heat and add the flour to the oil. Lower the temperature and stir until the mixture is smooth. Gradually add 1 ½ cup of the seafood stock and whisk while adding. Cook over low heat until the liquid becomes a sauce thick enough to coat a spoon, about 10-15 minutes.  If it is too thick, add the remainder of the seafood stock.

I don’t salt before it’s done, because sometimes the seafood stock can be salty. And be aware that if adding capers later, that could add more of a salty taste as well.

At this point, you have a basic white seafood sauce with not much of a distinct flavor. I chose to add some drained capers, ½ teaspoon red pepper flakes, 1 teaspoon chives,
½ teaspoon dried rosemary and ½ teaspoon minced garlic.*

Taste for salt and pepper and add as needed.

When I plated the fish, I poured a little sauce over it and sprinkled it with some plain paprika for color.

* Feel free to season the sauce as you prefer…you could add Tarragon, Basil, Peppercorns, whatever strikes your fancy.





Marvelous Marinade

We all know that lean meats are healthier for us than those meats that have fat running through them.  We also know that lean cuts of meat tend to be tough and that's not very appealing. Well,  let me tell you that a good marinade can tenderize a tough piece of meat at the same time it flavors it.  This marinade can be put to many uses....you can use it to marinade beef or chicken cooked on the grill.  But it also makes a wonderful marinade for skirt steak used in fajitas.

Don't bother buying premade packages of fajita spices when you can put your own together in a jiffy and you'll know exactly what you're eating.

I'm going to leave it to you to select your favorite fajita toppings...sour cream, cheese, avocado, salsa, etc.   But, you can also serve the steak, peppers and onions over rice and it is mighty fine and you've cut out those extra calories.

 

 

 

 

Fajitas Recipe

                    Skirt steak, about 1 pound
                    3 medium onions, cut into thick slices
                    2 medium sweet bell peppers, assorted colors, cut into thick slices

             

 1/2  cup Joe and Son’s Persian Lime Olive Oil

1/2 cup Joe and Son’s 18 yr  Aged Balsamic Vinegar

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

2 teaspoons chili powder

1/2 teaspoon salt…or more, to taste

1 teaspoon smoked paprika

1 teaspoon brown sugar

1/2  teaspoon onion powder

1/2 teaspoon garlic powder

1/2  teaspoon cayenne pepper

1/4 teaspoon ground cumin

1/4 cup Joe and Son’s Persian Lime Olive Oil

                Combine the first 4 ingredients in a large measuring cup.

               Add the remaining dry ingredients and stir well to combine. 

Place the steak in a zip lock bag.  Reserve about 1/3 cup of the marinade and pour the remainder into the bag with the meat. Seal the bag.

Place the onions and peppers into another zip lock bag and add the remaining marinade. Seal the bag.

“Massage” the bags to make sure contents are well coated.
Place both the meat and vegetables in the refrigerate and marinade for 2 - 4 hours.

Cooking:

Pour the remaining ¼ cup of Persian Lime Olive Oil into a large skillet. Heat the oil to a medium/high temperature.

Meanwhile, remove the meat from the bag and allow the marinade to somewhat drain from the steak. Add the steak to the skillet; cook for about 3 minutes on each side and remove. Allow the meat to rest a few minutes before slicing it into thin slices...be sure to cut against the grain..the slices will be more tender cut that way.

In the same skillet, saute the onions and peppers, stirring often until the vegetables start to brown slightly but remain tender and crisp.

Using your favorite wrap, layer the meat, onions and peppers, add sour cream, grated cheese and avocado slices OR skip the sour cream, cheese and avocado and simply serve the steak and onions over rice.
　
　
　
　
　
　
　
　



Salmon En Papillote

Okay, we're done with indulging ourselves with our Valentine's Day dinners and chocolates.  Most of us probably threw caution to the winds and enjoyed meals that were likely too rich and too high in calories. So, it's time to get on track with healthier meals that will leave us full and satisfied.  We know being  hungry is the key to munching on the nearest available snack, but  adding lots of vegetables to a dish will fill us up and keep the hunger pangs away.

Normally, when I fix this dish I prepare it in the order stated in this printed recipe.  But I wanted to show you the amount of satisfying veggies that will help satiate your appetite, so I placed them on the piece of salmon, rather than under it.

Notice, too, that there is little clean-up involved in making this recipe.  And that's a good thing.

 



 

 

Salmon En Papillote

1 pound fresh Salmon, skin removed, rinsed and patted dry

8 cherry tomatoes, sliced and mashed with juices

5 scallions, diced

1 medium zucchini, sliced into thin strips

1 medium carrot, sliced into thin strips

2 small red potatoes, sliced into thin rounds

1 small mini bell pepper sliced into thin rounds

¼ teaspoon Joe and Son’s Chipotle Olive Oil OR cooking spray for prepping the foil

1 teaspoon Joe and Son’s Chipotle Olive Oil

1 teaspoon Joe and Son’s Sicilian Lemon Balsamic Vinegar

Salt and Pepper

Aluminum foil or Parchment paper for creating a cooking bag

Preheat the oven to 400 degrees.

Cut a piece of heavy duty aluminum foil about 12’ x 16” in size, or large enough to be able to hold the fish and veggies when completely sealed.

Place the foil on a flat surface. Spray, or coat with oil, the center of the foil paper.

Salt and pepper the potatoes, carrots and zucchini. Place in the center of the prepped foil or parchment paper.

Salt and pepper both sides of the salmon filet and place this on top of the vegetables.

Top the salmon with the scallion slices, the mashed tomatoes and the bell pepper rounds.

Drizzle the fish with the Chipotle Oil and Lemon Balsamic Vinegar.

Tightly fold and seal the foil to create a pouch, leaving some room for steam to accumulate within the pouch.



Place this on an oven proof tray and bake at 400 degrees for about 20 minutes. The vegetables will be cooked, but still a bit al dente.

Carefully open the cooking pouch and spoon the juices over the fish. Serve hot.

Don't Go "Bacon" My Heart

Is there anybody who doesn't love bacon?  Bacon is a great way to start off the day as part of breakfast.  It's wonderful in a salad or sandwich at lunch.  And it's certainly a good addition to meat dishes and vegetable dishes as well.  Now we're seeing it used in dessert recipes.

We're featuring a wonderful, new spread we have at Joe and Son's.

 

Just one taste, and you'll be hooked. 

NEW! Skillet Bacon Spread

Silly? Disgusting? Try, delicious! I too was skeptical when approached to try this "bacon jam," but after one taste, was sold. It's made from Niman Ranch bacon which is slow cooked with onions and balsamic vinegar until it has the consistency of chutney. I tried it on a cracker with blue cheese and arugula (I had three), but it can be used as a sandwich spread, on eggs or as a base for vinaigrette. It is available in Original and Fennel & Black Pepper for $10.95 at Joe and Son's Olive Oils.

Kale Salad with Bacon and Chocolate Balsamic Vinaigrette

6 ounces baby kale, washed
½ cup dried cranberries

½ cup crumbled blue cheese

½ cup toasted walnuts

4 ounces bacon, 4 strips

1 clove of garlic, minced

2 tablespoons Dark Chocolate Balsamic Vinegar

½ teaspoon each of fresh cracked pepper and sea salt

Place the kale in a serving bowl or individual salad plates. Top each with equal parts of blue cheese crumbles, toasted walnuts and dried cranberries. Preheat a frying pan over medium heat. Cut the bacon strips down the middle lengthwise, then cut crosswise to make bacon bits. (Kitchen shears make it super fast and easy.) Fry the bacon until crispy. Remove the pan from the heat and cool for about 3 minutes, (don’t drain the bacon, it’s part of the dressing). Add the minced garlic, stir to combine, and whisk in the salt, pepper and Dark Chocolate Balsamic Vinegar. Drizzle with the warm bacon dressing and serve immediately.

Skillet Bacon Jam on Toast Rounds with Fried Eggs

​2 toast rounds per person or English Muffin

2 tbsp Skillet Bacon Jam (available at Joe and Son's) per person

2 eggs per person

1 full pinch chopped herbs for garnish

For the toast rounds you can use brioche or halah, sliced and then cut into rounds, or even easier, half an english muffin. Toast the rounds to a light, crunchy brown color. Butter is optional. Heat the bacon jam and slather on the toast round, quantity to taste. Meanwhile, fry an egg, sunny side up with the edges of the white nice and crispy. Slide the egg on top of the bacon jam and garnish with herbs (chives, thyme, etc.) Season to taste with salt and pepper.​

Grilled Flank Steak with Bacon Balsamic Sauce

2 tablespoons triple peppercorns
1 flank steak, about 1 1/4 pounds
Salt
2 teaspoons garlic flakes
4 slices bacon, diced
1/2 cup Dark Chocolate Balsamic Vinegar
1/2 cup reduced-sodium beef broth
2 teaspoons cornstarch
2 tablespoons chopped fresh parsley leaves

Heat a stove-top grill pan or griddle greased with olive oil over medium-high heat to preheat. Place peppercorns in a plastic bag and smash with the flat side of a meat mallet, or bottom of a heavy skillet, until finely crushed. Season both sides of flank steak with crushed peppercorns, salt and garlic flakes.

Place steak on hot pan and cook 5 minutes per side for medium doneness. Remove from heat and let steak rest 10 minutes. Slice meat crosswise into 1/4-inch thick slices.

While the steak is cooking, Place diced bacon in a large skillet over medium heat until browned and crisp. Add Dark Chocolate Balsamic Vinegar and bring to a simmer for 5 minutes, or until liquid reduces. In a small bowl, add beef broth and cornstarch, whisking until cornstarch is completely dissolved, and add to skillet. Simmer 2 minutes bringing to a full boil, until sauce thickens. Remove from heat, spoon sauce over steak slices and top with parsley.

Shrimp Alfredo Over Beet Fettuccini

Tomorrow is Valentine's Day and traditionally we associate the day with Romance and going out to have a romantic meal.  But over the years, we realize that our dinner out hasn't quite lived up to our expectations.

The restaurants are crowded; the servers are rushed and many times our favorite dish has been replaced by a fixed menu.

So this year, we're staying home and fixing a romantic dinner that is sure to please us.
If you're thinking of doing the same thing, let me share the dish we'll be dining on. 

I selected Beet Fettuccini as the base of this dish because it's colorful and red and that's a Valentine color.  Don't you agree that this was a good choice?

 

Shrimp Alfredo Over Beet Fettuccini

Alfredo Sauce:
2 Tablespoons butter

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

1 Tablespoon flour

4 cloves garlic, pressed through a garlic press

1 ½ -2 cups half and half

1 ¼ - 2 cups good quality grated Parmesan Cheese

½ cup ricotta cheese

¼ cup Fresh Parsley, finely chopped

1 teaspoon Red pepper flakes, or to taste

Combine the butter and olive oil and add them to a medium sized pan. Raise the cooking temp to medium and add the flour to make a roux. Cook for 2-3 minutes until the mixture is smooth and golden in color.

Gradually add 1 ½ cups of half and half. Stir continuously as the sauce slightly thickens. Stir in 1 ¼ cups Parmesan cheese and continue cooking over low heat. Stir in the minced garlic, the parsley and the ricotta cheese.

Season with salt, pepper, and red pepper flakes. Add additional Parmesan cheese if desired and thin with extra half and half if needed.

　

Shrimp:
1 ½ pounds of raw shrimp, veins and tails removed

3 cloves garlic, sliced

1 Tablespoon Joe and Son’s medium Ultra Premium EVOO

Salt, pepper

Red pepper flakes

Add the EVOO to a medium sized saute pan. Add the garlic and cook for about 3-4 minutes over medium heat. Add the shrimp and continue to cook until the shrimp are done. Add salt, pepper and red pepper flakes to taste.

At this point, add the shrimp and the pan juices to the Alfredo Sauce and stir.

Plate the fettuccini, top it with the Shrimp Alfredo and add additional parsley.

Beet Fettuccini:
I used Pasta Mama’s Beet Fettuccini for this recipe. It cooks in about 2 ½ minutes and really tastes like homemade pasta. It can be purchased at Joe and Son’s Olive Oils in a 12 ounce package that would allow for 4 ample pasta servings.



Simple Vegetable Stir-Fry

We're still trying to eat healthier meals by decreasing the size of the meat portions on our plates and increasing the amounts of veggies we eat.  I'll admit this sounds easier than it sometimes is.  We have been eating less red meat and more chicken and seafood, so that's a good thing.  And we have become accustomed to serving ourselves meat portions the size of a deck of cards and that's a good thing, too.

This stir-fry dish, simple as it is, is quite good.  In fact, I once had guests over for dinner and served this as a side dish.  It was a casual, serve yourself meal and our friends were comfortable going into the kitchen for second servings.  As it turns out, this dish was popular and  there was no more left after several second helpings. 

One close friend asked if I would mind getting him another beverage so I got up and got it for him.  Turns out that was an excuse for him to eat what was left of the veggies off my plate while I was gone.  If that's not a testament to how good this is, I don't know what would be.

I like to  serve this with white rice and garlic shrimp or pieces of roasted chicken and then just toss them all together. But it is very good on its own.

 

Vegetable Stir-Fry

 

1/2 cup sliced scallions, white and green parts

3-4 cloves garlic, sliced thin

3/4 cup carrots, sliced on the diagonal

3/4 cup celery, sliced on the diagonal

3/4 cup bell pepper, sliced into matchstick strips

1 tablespoon Joe and Son's mild Extra Virgin Olive Oil  OR

      Chipotle Olive Oil if you like some heat to the dish

 

 

 Prepare the vegetables and set aside.

 Preheat the oil in a large saute pan and place all of the ingredients in the pan. 

 Cook over medium heat, stirring constantly, for about 9-10 minutes or until the carrots and bell pepper are tender, but not mushy.

 

Add salt and pepper to taste.  Serve hot.

 

Black Bean, Corn and Tomato Salsa

Tomorrow is the Big Game.  If you haven't yet planned on what you're serving to your guests or taking to someone's home...For goodness sake!!!!    What are you waiting for?


Okay, let me make your life easier by making a suggestion here.  This recipe makes an easy dip, salsa..whatever you want to call it.  But if you add cheese, avocado and sour cream along with some chunky pieces of cooked chicken then you have the filling for a sandwich wrap.

 

 



Black Beans, Corn and Tomato Salsa

　

3 Tablespoons Joe and Son’s Serrano Honey Vinegar

3 Tablespoons Joe and Son’s Chipotle Olive Oil *

1 Tablespoon Smoked Paprika

2 Tablespoons Palma Ceia Honey….may be purchased at Joe and Son’s Olive Oils store

2 cans of yellow corn, drained

2 cans of black beans drained and rinsed

½ cup of chopped fresh cilantro

½ cup finely diced celery

4-5 scallions, sliced and using the green and white parts

1 Tablespoon Lime Juice, or to taste

1 small red onion, chopped

1 red bell pepper, chopped

4 cloves garlic, finely chopped

Combine the Olive Oil, Vinegar and Smoked Paprika in a small bowl and whisk to emulsify. Add the honey and stir to combine with the oil and vinegar. Set aside.

In a large serving bowl, add the remaining ingredients and top with the salad dressing. Stir to coat the dry ingredients and serve with chips.

* Green Chili Olive Oil may be substituted for the Chipotle Oil if you desire a much hotter salsa.

If you prefer a less chunky salsa, feel free to mash some (about ½ of one of the cans called for) of the black beans with a potato masher. I’ve found that by doing this, the salsa “grabs” the chips better.

　



Chipotle Spiced Pecans

We all aware that the BIG GAME is being played this coming Sunday.  People will be watching from the stands, at bars or home with family and friends.

We've come to expect a lot from this game.  Not only do we expect to see a fantastic game played between two rival teams, we expect to be munching on good foods while we're watching.

This is an easy munching  recipe for nuts that will go over well with your crowd.  Though I'm posting the ingredients here, in the amount I used, feel free to adjust them to your taste.  You may prefer more sweetness or more "kick", so add more or less to your taste.  This is so easy you cannot mess up this recipe.



Chipotle Spiced Pecans

 

4 cups raw pecans

2 Tablespoons sugar

1/2 - 1 teaspoon chipotle chile powder

1 teaspoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon garlic powder

1 teaspoon smoked paprika

1 Tablespoon Joe and Son's Chipotle Olive Oil

1/2 teaspoon salt

 

Preheat the oven to 250 degrees.

Spread the pecans out in one layer on a large baking sheet with sides. Roast the pecans for about 10 minutes, stirring at about 5 minutes of roasting.

 

Meanwhile, in a small bowl,  combine the rest of the ingredients EXCEPT for the Chipotle Oil and salt.

 

Remove the pecans from the oven and place them in a large bowl. Add the sugar and spice mixture and stir to coat.  Now drizzle the Chipotle Oil over the pecans, stir to coat well and add salt to taste.  Stir once more.

 

Place the pecans on the baking sheet once again and roast  at 250 degrees for another 5 minutes.  Stir midway through and be careful they don't burn.

 

Cool and serve at room temperature.

 





Chicken Sliders With Fig Balsamic BBQ Sauce

I know you probably think that fixing a tray of sandwiches has to be time consuming, but this recipe proves  that is not true.  We're going to start off with the ultimate time-saver...rotisserie chicken. We're going to combine a few tasty ingredients in a sauce pan and after a few minutes we'll add the chicken and assemble the slider sandwiches. Folks, it just doesn't get any easier than this.

 

Again, good tasting food does not require a great deal of time to prepare, especially if you have top quality ingredients.

 

This is a great party food for the Gasparilla weekend and thinking ahead...it would be perfect for a Super Bowl Party as well.

 

 

 

 

 

 

 

 

20-MINUTE PULLED CHICKEN SLIDERS WITH FIG BALSAMIC BBQ SAUCE

1 cup Joe and Son’s Fig Balsamic Vinegar

3/4 cup ketchup

1/3 cup brown sugar

1 garlic clove, minced

1 tablespoon Worcestershire sauce

1 tablespoon Dijon mustard

salt and fresh cracked pepper

1 whole skinless rotisserie chicken, shredded (approx. 2 cups)

12 sliders mini buns

bread-and-butter pickle chips (optional)

Combine all the ingredients except chicken and pickles in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Add chicken to balsamic mixture; stir to combine. Cook 2 minutes or until chicken is thoroughly heated.

Spoon 3 tablespoons chicken mixture on bottom half of each bun; top each with 1 pickle chip and top half of bun.

Chipotle Hummus

Again, this is one of those recipes that is so simple to make that I hesitate to call it "cooking" when I prepare this. Even if you claim not to be able to even boil water, if you can slice garlic, open a can, and pour Evoo's and Balsamic Vinegar into a food processor, then you can master the preparation of this dip.

 

                    Chipotle Hummus​​

 

 

​3 15.5 ounce cans garbanzo beans, drained
1/3 cup Joe and Son’s Olive Oils Chipotle Extra Virgin Olive Oil
1/3 cup Joe and Son’s Oils Sicilian Lemon White Balsamic
1/4 cup Joe and Son’s Olive Oils Toasted Sesame Seed Oil
2 Large cloves garlic, diced
1 tablespoon ground cumin
1 teaspoon salt or to taste

Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with pita chips or veggies.

Gasparilla Party Foods

For those of you in the Tampa, Florida area, this weekend is a time for celebrating the yearly Pirate Invasion of our city.  It's also a time for sharing good food.  You may either be having guests at your home or will be invited to a friend's home. There is no reason to stress out over what to prepare.  We're here to help.

 

Joe and Son's is closed this Saturday, 130/16, for the Gasparilla events.  If you need any of our EVOO's and Balsamic Vinegars for your food preparations, be sure to come in on Thursday or Friday to do your shopping.

 

The first recipe is for an easy salad that takes just minutes to put together.

    

 

Edamame and Brocolli Slaw with Honey Ginger Balsamic

​

1 14 oz. bag of frozen shelled edamame, (thawed)
1 red bell pepper, diced
2 scallions, sliced on an angle

1 12 oz. bag of brocolli slaw

1/4 cup Joe and Son’s Chipotle Olive Oil

1/4 cup plus 2 tablespoons Joe and Son’s Honey Ginger White Balsamic

2 tablespoons Joe and Son’s Dark Toasted Sesame Oil

2 tablespoons reduced sodium soy sauce

In a large bowl, toss together edamame, red bell pepper, scallions and brocolli slaw. In a jar with a tight fitting lid, pour Chipotle Olive Oil, Honey Ginger Balsamic, Sesame Oil and Soy Sauce. Replace lid and shake well until the dressing is well blended. Pour dressing over vegetables and toss to coat.


The next recipes are ones I've posted before, but they deserve another look.

Go back and look at the older posts on my Blog.

Raspberry and Chipotle BBQ Sauce   posted 5/13

Chicken Wings  posted 12/12

Balsamic Onion Jam  posted 12/11

Eggplant Marinara Sauce

I'm exploring new ways of eating and cooking.  Normally, our family meals have consisted of large portions of meat with a healthy serving of a vegetable, a starch and a salad. Nowadays, I'm trying very hard to cut down on the meat portions and increasing the vegetables on our plates.

However, my family isn't so sure they want to make the changes I'm telling them they (we) need to make, and since I'm the one in the kitchen it's fallen on me to make these new meals very tasty and filling.

I didn't plan this recipe ahead of time; I just had these vegetables on hand and decided to put them to good use.  My family loved this sauce and it tasted even better the next day.

Eggplant Marinara Sauce

2 Tablespoons Joe And Son’s Olive Oils Robust Extra Virgin Olive Oil…I used Organic Coratina

1 small eggplant, unpeeled and cut into 2" pieces, seasoned with salt and pepper

1 medium carrot, sliced into thin rounds

2 small zucchinis, washed, unpeeled and sliced into thin rounds

1 cup diced yellow onions

6 cloves garlic, minced

1 8 ounce can tomato sauce

1 16 ounce can diced  tomatoes and  the liquid

½ cup water

1 tablespoon capers, drained

¼ teaspoon dried red pepper flakes

½ teaspoon dried oregano

1 teaspoon sugar

Salt and pepper to taste

Pasta

 

Pour the EVOO into a large sauté pan and warm to a medium/high temperature. Add the eggplant and carrot slices and lower the temperature to medium.  Stir to evenly coat the pieces and cook for about 15 minutes until the vegetables become soft.  Remove from the pan and set aside.

In the same pan, add the zucchini slices.  Add a teaspoon of EVOO if the pan is too dry.  Stir and sauté over low heat for about 5  minutes.

Add the onions and garlic to the zucchini in the pan and continue to cook until the onions are transparent….about 12 minutes, or so.

Add the next 7 ingredients, in that order and cook over low heat for about 10 minutes.  Add the eggplant and carrots and salt and pepper to taste.

Cook over low heat for another 10 minutes.  Serve hot over Penne or Farfalle pasta or long pasta of your choice