Red Sauce alla Messina

I felt a little adventuresome yesterday and wanted to  try something new when making a red sauce. Now, according to my family, I do make the best ever spaghetti sauce so there's no need to change it up. However, in spite of their praises, I wanted something a little different in appearance, texture and taste.

And so I began......

I grew up in an Italian household that taught me that a true spaghetti sauce with meatballs or sausage NEVER had bell pepper in the sofrito...only onion and garlic.  The only time bell pepper was added to a tomato sauce was when it was being prepared with seafood.

I decided to throw out that dictate and see where it led.

Well, you judge for yourselves.  Just know that  I was told this sauce, though straying from our traditional family recipe, was outstanding.  It was chunky and rich with flavor and I'll be making it again.

 

Red Sauce alla Messina

　

10-12 pieces beef short ribs, trimmed of extra fat (Usually about 5-6" in length)

1-2 Tablespoons Joe and Son’s Extra Virgin Olive Oil, medium intensity
3 celery stalks, diced
2 large yellow onions, diced
6 cloves garlic, minced
1 large green bell pepper, diced

1 can crushed tomatoes in puree, 28-32  ounces
1 small can tomato puree
2 cups canned beef broth
½ cup water
3 bay leaves
2 teaspoons capers, drained
1 teaspoon dried/crushed rosemary
Salt and pepper to taste

½ cup Joe and Son’s 18 yr. Traditional Balsamic Vinegar

　

Salt and pepper the short ribs and broil them until they have a “cooked” appearance. They will still need further cooking in the sauce. Set them aside in another pan while you prepare the sauce.  Before placing them in the sauce, I usually cut them into 3" pieces; some will have bones; some won't.

Pour the olive oil into a large cooking pot and warm to a medium temperature. Saute the next 4 ingredients until the onions become cloudy and the celery and bell pepper lose their “crisp”.

Add the next 7 ingredients and cook, covered, over low heat for about 30 minutes. Add salt and pepper to taste.

Then add the short rib pieces and continue to cook until the meat is cooked and tender. This should take about 90 minutes. Be sure to stir often so the sauce doesn’t stick to the bottom of the pan.

The sauce will start to reduce and become chunky during this time. If you think it’s too thick for your liking, add a little water, but the sauce should be thicker than your usual pasta sauce.

Now add the Balsamic vinegar; stir and cook for another 15 minutes. Remove the bay leaves before serving.

Serve hot over Shell or Orecchiette pasta or Polenta.

　



　

Blueberry Lemon Yogurt Popsicles

Why eat blueberries?  Well, because they taste good; they're low in calories and high in nutrients.

Blueberries are in season right now and this is a perfect time to use them in a dessert/snack that is easy to prepare and would appeal to everyone, from the young to the old.

Is there anything more refreshing than an ice cold popsicle after spending time outside during a hot summer day?  And if this popsicle has lots of good nutrition, doesn't that make it even better?  I think so.



Blueberry/Lemon Yogurt Popsicles*

　

2 cups fresh whole blueberries, washed
1 teaspoon grated lemon zest
2 tablespoons Joe and Son’s Lemon Fused Olive Oil
1 cup whole milk yogurt
1/2 cup honey (We used local Palma Ceia honey)
　

Place the blueberries in a medium sauce pan over medium heat along with 2 tablespoons of water, the lemon zest, and honey.

Heat the blueberries until simmering for approximately 2-3 minutes. Use a potato masher to slightly crush the blueberries. Allow the mixture to cool slightly, and then add the yogurt and olive oil, whisking until blended.

When the mixture is at room temperature, portion into 12 popsicle molds and freeze.

Try this with other fruits as well!  I’ve made them with strawberries, and they were very good, too.

*Thanks to Rachel Bradley-Gomez for sharing her recipe for irresistibly refreshing and delicious Popsicles

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 rub.....be 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.

 



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.



 

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 ....at 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


Directions:
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.



Spicy, Saucy Steak

Father's Day is this Sunday and we usually show our love for all the Dads and Husbands  with some kind of a meal.  If the Dad in your life enjoys a good steak, then he's going to love this. I like this steak recipe because it looks and tastes like something you'd be served at a fine restaurant and it takes little effort to prepare.

The Espresso Balsamic Vinegar added at the end adds an unexpected surprise to the dark sauce drizzled over the steaks.



Spicy, Saucy, Sizzling Steak

　

Ingredients:

2 Boneless sirloin steaks.. about 6-8 ounces each
2 teaspoons Joe and Son’s Chipotle Olive oil
3 cloves garlic, minced
½ cup thinly sliced onions
1 ½ cup slice mushrooms, cleaned and wiped
Pinch of red pepper flakes
¼ cup red wine
3 Tablespoons Joe and Son’s Espresso Balsamic Vinegar
Salt and pepper, to taste


Instructions:

In a large frying pan, heat the Olive Oil to a medium temperature. Cook the steaks for about 8-10 minutes, depending on the thickness. Turn the steaks a few times to cook both sides.  Make sure you don't overcook the steaks.

Remove the steaks; set aside and keep warm.

In the same pan, add the garlic, onions, mushrooms and pepper flakes for about 4-5 minutes. Carefully add the red wine; stir and cook, uncovered, until most of the wine has evaporated. This should take about 4-5 minutes.

Add the Balsamic Vinegar, stir and reduce the heat to low. Continue cooking for about 7-8  minutes until the liquid has slightly thickened and reduced a bit. Taste, and add salt and pepper if needed.

Spoon the mushroom and sauce over the steaks.

Pasta with Asparagus and Mushrooms

Meatless Monday.....do those words make you think of a dinner that will leave you hungry and unsatisfied?  Well, forget that! This pasta dish is certainly hearty enough to satisfy anyone fortunate enough to have this on his/her dinner plate.

Now, for those of you who don't think a meal is complete without chicken, beef or seafood, you could add cooked shrimp or grilled strips of chicken breast to the pasta and it would be equally delicious.

Let me mention that though I prepared this dish with Milanese Gremolata Olive Oil, you could use Joe and Son's Tuscan Herb Olive Oil, or Garlic Olive Oil instead. 

The bonus to this recipe is that it's incredibly quick to prepare and has few ingredients.  Starting to sound better and better, isn't?

 

 

 

 

Pasta with Asparagus & Mushroom

Ingredients

1 pound pasta …I like Penne for this dish but any tube pasta would be fine
12-14 asparagus spears cut in 2” pieces (snap off the tough ends first)
2 cups sliced cremini mushrooms… wiped and dried
½ teaspoon dried basil
2-3 cloves of garlic, minced
1-2 Tablespoons Joe and Son’s Milanese Gremolata Olive Oil
Grated Parmesan cheese
Salt and pepper to taste


Directions

Preheat the oven to 400 degrees.

Boil the pasta in salted water until al dente. Drain, reserving about 1/2 cup of cooking water, and set aside.

In a large bowl, toss the asparagus, mushrooms, basil and garlic with the Olive Oil.
Line a baking pan with foil and place the vegetables in one layer and bake for 4- 5 minutes or until the asparagus pieces are bright green and fork tender.

In a large non stick pan add the pasta, vegetables and ¼ cup of pasta water, or more if needed. Toss over low heat to blend the ingredients.

Taste for seasonings and add some additional olive oil , if desired. Sprinkle with Parmesan cheese.

Serves 4
 



Kale and Mango Salad

Of all the super healthy greens, Kale is "The King"

It is one of the healthiest and most nutritious plant foods in existence.
Kale is loaded with all sorts of beneficial compounds… some of which have powerful medicinal properties.

Well, that's all well and good to know, but if we don't know how to cook it or serve it so it tastes good, we're not going to eat it.  That's a plain and simple fact.

If you're going to eat Kale  uncooked, you may find the leaves a bit tough...but massage, or bruise, the leaves for about 3-4 minutes before proceeding with your recipe and you'll find they become quite tender.

You may find the combination of these salad ingredients a bit unusual, but the sweetness of the mango and the citrus dressing complements the slight bitterness of the Kale.

You could serve this as suggested, but for a heartier meal you could arrange grilled chicken strips on the salad and drizzle just a little dressing over the slices.

 

 

 

Kale and Mango Salad

4 cups packed kale, stalks removed and discarded, leaves thinly sliced
1 champagne mango, peeled and diced into small pieces
½ cup blueberries…thawed and drained, if using frozen
½ cup crumbled Feta cheese
½ cup small walnut pieces
Salt and pepper, to taste
Slivers of carrots, for color.....optional

1 Tbsp. Joe and Son’s Sicilian Lemon Balsamic Vinegar
3 Tbsp. Joe and Son’s Blood Orange Olive Oil
1 teaspoon Palma Ceia Honey…local to Tampa and available at Joe and Son’s

Combine the Balsamic Vinegar, Olive Oil and Honey in a jar with a lid. Shake vigorously to form an emulsion. Set aside.

Place the kale leaves in a large bowl; drizzle with about 1 teaspoon of the dressing. Massage and crush the leaves with your hands. (This makes the kale leaves more tender.)

Next, add the remaining ingredients and mix well.

Chill for about an hour. Add the dressing and serve.

Serves 4.



Sesame Shrimp with Wilted Broccoli Slaw

I never know what the day will bring or how it will turn out.  That's just the way my life is these days.  The one constant, though, is fixing a quick, but easy and healthy meal. I know you're probably sick of my describing these recipes this way, but they are just that.

I always keep frozen shrimp in my freezer.  They're a good go-to when I'm in a hurry and with just a few good ingredients, a little imagination and a little of whatever I have on hand, I can get a meal on the table in a few minutes.

I knew how I wanted to fix the shrimp, but I wasn't sure if I wanted to serve a salad or a vegetable as a side.  So, I fixed something that was both.
I had a bag of broccoli slaw and I cooked it.  Stir-fried, actually, and used it as a base for the sesame shrimp.  It was pretty good, if I say so myself.

Sesame Shrimp Over Wilted Broccoli Slaw

Marinade:

½ cup Joe and Son’s Toasted Sesame Oil

½ cup Joe and Son’s Honey Ginger Balsamic Vinegar

1 teaspoon low sodium soy sauce

3 cloves garlic, finely minced

½ diced scallions…white and green parts

¼ teaspoon salt

Red pepper flakes to taste

Combine all of the above ingredients and pour into a jar with a lid. Seal the jar and shake to form an emulsion.

2 pounds cooked, peeled and deveined shrimp.. with tails removed (May use frozen and thawed shrimp)

Place the prepared, cooked shrimp in a large zip lock bag and pour the marinade into the bag. Refrigerate for about 1-1 ½ hours. Remove the bag from the refrigerator about 30 minutes before adding the shrimp to the broccoli slaw.

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Wilted Broccoli Slaw

I bag broccoli slaw or the equivalent of about 3 cups

1 Tablespoon Joe and Son’s Garlic Olive Oil

1 small onion, sliced thinly

2 scallions, diced…green and white parts

Salt and pepper to taste

In a medium saute pan, heat the Garlic Oil to a low/medium heat. Add the remaining ingredients; stir and continue cooking for about 7- 8 minutes until the slaw is wilted.

Add the shrimp and marinade, and continue cooking over low heat until the shrimp are hot.



 

 

 

 

 

 

 



Stuffed Mushrooms

I enjoy entertaining, but I don't enjoy the thought of all the time it takes to prep and prepare the foods I'd want to serve. That's why I'm always on the lookout for recipes that are quick, fast, easy that present as though I've spent hours fixing them. In addition, I like bright, intense colors in these foods.  I think they look more appealing if they don't look washed out on a serving platter. I'm also looking for recipes that aren't overloaded with carbs because many of our friends and family are on carb restricted diets.  Gosh, I sound picky, don't I?  That's because I am. 

 

When I serve this recipe, I often include glazed baby carrots and roasted sweet yellow bell peppers on the serving tray......Gives lots of visual impact with the colors.

 

These mushrooms look pretty and they taste even better than they look.

 



 

 

 

Stuffed Mushrooms

24 fresh mushrooms, medium sized, stems removed
3 Tbsp. Joe and Son’s Truffle Oil
½ cup green onions, finely chopped, white and green parts
3-4 garlic cloves, minced
1 pkg. frozen spinach, chopped, 10 ounce size
2 oz. softened cream cheese
4 oz. crumbled feta cheese
Salt and pepper to taste

½ cup grated Parmesan Cheese

　
Directions:

Preheat oven to 350 degrees.

Wipe mushroom caps clean with a damp paper towel.
Thaw spinach and squeeze out as much of the moisture as possible.
Pour and heat the Truffle Oil to a low/medium heat in a medium skillet, add chopped green onion and garlic. Sauté for about 3-4 minutes until the garlic is soft, but not browned.
Add the spinach and cook for another 3-4 minutes. In a medium sized bowl, combine the spinach mixture with the cream cheese and feta cheese. Add salt and pepper to taste. Mix well.

Fill mushroom caps with mixture. Sprinkle Parmesan Cheese on top.
Place on a baking tray.
Bake for 15-20 minutes.
Serve warm.
 

Babalucci in a Marinara Sauce......aka "Snails"

Babaluuci?  You're wondering just what this is, aren't you?  Relax, this is simply an Italian version of an Escargot.

In days past, we were forced to hunt down these creatures and then we had to determine which were live and edible or which were not. (Those of you who recall having to do this, also recall the hazards of leaving them unattended.)  Nowadays, the work is done for us and we can buy them in a can. 

Babalucci in a marina sauce is another alternative to a red sauce pasta dish.  And it does make for interesting conversation.  The question is, "Are you ready to try it"?

Actually, this marinara sauce is quite tasty on it's own.

Babalucci (Snails) in a Marinara Sauce

　

1 Tablespoon + 1 teaspoon Joe and Son’s Green Chili Olive Oil
2 cans extra large snails….each about 28 oz. with 6 dozen snails
1 large can tomato puree….about 28 oz
1 large can whole Marzano tomatoes…..about 28 oz
1 ½ cups water
3 medium onions, diced
6-7 cloves garlic, minced
2 Tablespoons dried basil
1 Tablespoon dried oregano
1 Tablespoon crushed rosemary
2 Bay leaves
1 teaspoon sugar
Salt and pepper to taste


Drain and rinse the snails and keep refrigerated

In a large Dutch Oven, warm the Olive Oil to medium heat. Add the onions and garlic and cook until the onions are soft. Add the next 3 dry ingredients and cook for another 5 minutes.

Add the tomatoes, puree, water, Bay leaves and sugar to the pot; lower the heat and cook for about an hour. After about 15 minutes of initial cooking time, break up the whole tomatoes. Stir to make sure the onions aren’t sticking to the bottom of the pan.

Add the snails and cook over low/medium heat for about 30 minutes.

Serve over pasta.

Simply Savory Pork Tenderloin

Savory, succulent, scrumptious, satisfying and simple......so good!   I could have titled this recipe "Greek" or "Italian" because of the Greek yogurt or Gremolata Olive Oil but I decided  on "Simply Savory" because that's exactly what it is.

If you're pressed for time, and who isn't these days, then this is truly the recipe for you.
It takes only about 20 minutes of prep time and about 20 minutes of roasting time.  Add some side veggies and a salad and you're ready to go.

Sometimes I serve this with roasted sweet peppers or with zucchini and sun-dried tomatoes but this time I served it with potatoes and carrots. Whatever your choice of vegetables, I think this dish needs color on the plate but that's just my opinion.



Savory Pork Tenderloin

½ teaspoon dried, crushed oregano
¼ teaspoon dried, crushed rosemary 
¼ teaspoon dried, crushed thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 pork tenderloin….weighing about 1 pound
1 Tablespoon Joe and Son’s Milanese Gremolata Olive Oil
1 6 ounce container plain Greek yogurt
2 garlic cloves, minced
1 teaspoon shredded lemon zest (avoid using the bitter pith)
dried chives for garnish
　

Preheat the oven to 425 degrees.

In a small bowl, combine the first 4 dry ingredients. Rub the mixture all over the pork tenderloin. Place the pork, covered, in the refrigerator for about an hour.

When ready to prepare the dish:

In an oven-proof pan, heat the Milanese Gremolata Olive oil to a medium heat. Cook the pork tenderloin for about 5-8 minutes, turning it to be sure all sides are browned.

Place the oven-proof pan ( with the pork) in the hot oven and roast for about 20 minutes or until the pork is just done.....Be sure not to overcook the pork.  Remove from the oven and let the meat rest for several minutes before slicing.

Combine the yogurt, lemon zest and garlic. Top the pork slices with the yogurt mixture before serving and garnish with the chives.
　

　

　

Chicken Cassoulet

Sometimes, an all in one meal is really a nice thing to prepare for company or a family meal. But if you call it a casserole, it just sounds so mundane. So, let's up the description with a little French Fantasy, shall we? Let's call it a "Cassoulet".

This cassoulet, served with some hot, crusty, artisan bread .....along with a crisp salad is all you need to impress your guests. They'll think you've been in the kitchen for hours, and really, with about 30 minutes of prep time you've prepared a beautiful dish.

This dish calls for carrots and celery and sometimes I slice both of them on the diagonal, rather than the straight cut. I do this, because I think they look pretty this way and because you're left with more exposed surface to absorb the flavorful juices they're being cooked in. Give it a try and tell me what you think.  

 

Chicken Cassoulet

 

6 chicken thighs, deboned and skinless
1 Tablespoon Joe and Son’s Herbs de Provence Olive Oil
2 carrots, thinly sliced
1 stalk celery, sliced
1 medium onion, thinly sliced
3-4 cloves garlic, finely diced
8 ounces kielbasa sausage, sliced into bite sized pieces
2 cans Cannellini beans with the liquid …about 16 ounces each
1 can diced tomatoes with the liquid…about 16 ounces
½ cup olives..without pits, drained and rinsed...sliced in half
½ teaspoon dried rosemary
Salt and pepper to taste

Preheat the oven to 350 degrees.

Heat the Herbs de Provence Olive Oil in a large frying pan to a medium heat. Add the chicken pieces and cook for about 10-15 minutes, turning the pieces to brown both sides.

Remove the chicken pieces and set aside.

Add the carrots, celery, garlic and onion to the oil in the frying pan. Stir and cook for about 10 minutes until the vegetables are softened. Be careful not to overcook them.

Stir in the kielbasa, cannellini beans, tomatoes, olives, rosemary and pepper. Taste for salt and add, if needed.

Bring to a low boil and transfer the mixture to a rectangular baking dish.

Arrange the chicken pieces on top.

Bake at 350 degrees, uncovered, for about 40-45 minutes, until the chicken is cooked and tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



Southwestern Coleslaw

Hot days are fast approaching; actually, some would say they're already here.  For that reason we need to be thinking about foods we can cook that will stand up to the heat and not spoil if served at an outdoor event.

I wish I could take credit for this recipe.  The truth is that Laurie, one of our customers, is the person who deserves credit for putting these ingredients together.  She brought in a sample for me to taste and I gave it a "Thumbs up".

You have the option of making this a rather hot and spicy slaw by using the Green Chili Olive Oil, or you can tone it down a bit by using the Chipotle Olive Oil. 

Your choice; both are very good.

 

 

Southwestern Coleslaw

　

 

For the slaw:

1 bag shredded cabbage ( about 4 cups)

2 carrots, peeled and sliced thin on the diagonal

1 red bell pepper, cut into matchstick slices

1 cup whole kernel yellow corn….canned & drained OR frozen & thawed

3 scallions, white and green parts, cut into small pieces

 

For the dressing:

1/3 cup Joe and Son’s Grapefruit Balsamic Vinegar

1/3 cup Joe and Son’s Chipotle Olive Oil OR 1/3 cup Green Chili Olive Oil

1 Tablespoon good quality Honey….I use Palma Ceia Honey--locally produced and may be purchased at Joe and Son’s Olive Oils store.

½ teaspoon powdered cumin

In a large salad bowl, combine the first 5 ingredients and toss well. Refrigerate until serving time.　

Into a glass jar with a lid, pour the Grapefruit Vinegar, the Olive Oil, Honey and cumin. Seal the jar and shake vigorously to form an emulsion.

Pour the dressing over the cabbage slaw; mix well and serve. Serves 4.

 



Asian Inspired Salmon

Here I am again with another recipe for cooking  quick, easy and delicious pieces of salmon.  I happen to enjoy Asian inspired dishes flavored with a combo of flavors that include Sesame Oil, Ginger and with a hint of sweetness and this recipe has all of those.


 I like to serve this with a side dish of steamed, white rice and some fresh asparagus.

Looks good, doesn't it?



Asian Inspired Salmon

　

For the salmon:
4 salmon filets

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

2 tablespoons soy sauce

2 tablespoons Joe and Son’s Honey Ginger Balsamic vinegar

2 tablespoons Joe and Son’s Toasted Sesame Oil

2 tablespoons brown sugar

2 cloves garlic, pressed

1 tablespoon grated fresh ginger

4 green onions, thinly sliced

Sesame seeds for garnishing

　

For the Honey Ginger Glaze :
2 tablespoons honey …I use Palma Ceia Honey..locally produced and found at Joe and Son’s Olive Oils store

1 teaspoon soy sauce

1 teaspoon Joe and Son’s Toasted Sesame Oil

1/4 teaspoon red pepper flakes, or more, to taste

1/2 teaspoon grated fresh ginger

1/2 teaspoon sesame seeds

Salt? For my personal taste, I find no salt is needed. But add if you feel the recipe needs it.


Instructions for the glaze:
Whisk together honey, soy sauce, sesame oil, red pepper flakes, ginger and sesame seeds in a small bowl; set aside.

In a medium bowl, whisk together the Garlic Olive Oil, soy sauce, Honey Ginger Balsamic vinegar, Toasted Sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions.

In a large size Ziploc bag, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally.

　

Preheat oven to 400 degrees . Lightly coat a 9x13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes.

Serve salmon immediately with Honey Ginger glaze. Garnish with sesame seeds, if desired.

Espresso Balsamic......our newest addition

Joe and Son’s Olive Oils has added a new addition to our many selections of Aged Balsamic Vinegars. Let me introduce you to our Espresso Balsamic.

I know you’re thinking that it sounds interesting and it sounds like it could be good……but you’re not quite sure how you’d use it.

Let me give you a few suggestions.  I'm sure you'll find them tasty.

Lets start off with a salad, shall we?

 



I combined equal parts of Espresso Balsamic and Arbequina EVOO. I poured them into a small jar; shook it vigorously until the combo thickened and formed an emulsion. Then I poured it over my salad greens.

In this case I used spinach, tomatoes, avocado, mozzarella cheese, red bell peppers and scallions. I seasoned with a little salt and pepper….and I was done.

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Another use would be to drizzle the Espresso Balsamic over a baked sweet potato.



I reduced the Espresso Balsamic until it became slightly thickened and I set it aside. When the sweet potato was cooked, I split it and drizzled the Espresso Balsamic over it. It didn’t need any butter or additional sweetener.

 

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Use Espresso Balsamic as a basting sauce when baking a ham.
1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.
Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.
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As a drizzle to enhance desserts, it’s delicious!



Drizzle Espresso Balsamic over a slice of cheesecake and top it with slices of fresh berries.

Drizzle Espresso Balsamic over vanilla ice cream....simple and very good.

　

Kentucky Day recipes.....so good they're worth repeating

These were posted last year and perhaps you've made note of them.  But, there may be some friends out there who never go back and reference recipes.  So, at the risk of boring those of you who do recall these recipes...here they are again.

Bring out your best Kentucky  Bourbon, and start cooking!





  
                                                Bourbon 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
prepared pie crust...or homemade pecan crust*

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.
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*  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.

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Bourbon Marinated Pork

Pork tenderloin weighing about 2- 2 ½ pounds

Marinade ingredients:

3/4 cup soy sauce

1/2 cup Bourbon

1/4 cup Worcestershire 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. 

Cinco de Mayo Suggestions

I generally post just one recipe at a time, but because this was such a simple menu to put together I am going to talk about everything we made.  Really, if you're hosting a dinner and don't want to be stressed at the last minute, this is the perfect menu for you.  This all tastes better if made the day before and then assembled just before serving.

We, Joe and Son's Olive Oils, had the pleasure of hosting a cooking/ demo at our store last evening.  Actually, there was little cooking involved...mainly just some slicing, dicing, chopping and then assembly. 

Normally, if you're invited to a meal and you know that no cooking is involved, you'd expect a salad and a sandwich.  This meal will show you that isn't always the case.

We started off with a Black Bean Appetizer.  Followed by a Mexican inspired "Bowl" dish.  This was a combination of layers of several foods prepared with complimentary flavors that were spicy, savory and sometimes a bit sweet.

Not only was this Quinoa Bowl tasty, we used recipes that could stand on their own.  The hummus could be used as part of a sandwich wrap.  The bean/corn salad, as well as the salsa, could be served with chips.  And because there is no mayo, they will hold up well if you serve them at an outdoor event during the warm weather.





 

                                                     Cinco De Mayo Menu

 

 

 

 

The first course was a Black Bean Hummus.

 

Ingredients:

 

1 15 oz. can of black beans, drained and rinsed

1 garlic clove, minced

1 teaspoon ground cumin

1/4 teaspoon salt

2 tablespoons Joe and Son's Baklouti Chili Olive Oil

2 Tablespoons Sicilian Lemon Aged Balsamic Vinegar

 

Using a blender or food processor, place all of the ingredients in the bowl of the appliance you're using and process until the beans are soft and almost pureed.  If the mixture is too thick, add a teaspoon of water to get the right consistency.  Add more water if needed.

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Next came the Salad.

 

Chunky Fiesta Salad with Cilantro Lime Vinaigrette

 

Mixed greens

cucumber, diced

jicama, diced

tomato, diced,

red onion, diced

salt and pepper to taste

Queso Fresco, shredded...for garnish

 

 

Dressing:*

1/3 cup  Joe and Son's Roasted Onion/Herb Olive Oil ( with cilantro)

1/3 cup Joe and Son's Persian lime Olive Oil

2/3 cup Joe and Son's Sicilian Lemon White Balsamic Vinegar

 

Combine the greens and vegetables in a large bowl.  Pour oils and vinegar into a jar and shake vigorously.  Pour over the salad and toss.  Garnish with the Queso Fresco.

 

* I cannot take credit for the salad dressing recipe.  This combo was suggested by Michael Messina.  We tasted it; we loved it and we're using it often.

 

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The main course was a Quinoa Bowl.

 

The first layer would be Quinoa.

 

Cook the Quinoa according to directions on the package. The amount you prepare will be determined by the servings you want.  After it is cooked, set it aside and lightly drizzle Joe and Son's Persian Lime Olive on the Quinoa just to moisten it slightly.

 

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Next layer would be a Corn and Black Bean Salad

 

 1 (15 oz) can black beans, drained and rinsed

2 cups frozen whole kernel corn, thawed and drained

1/3 cup sliced green onions

1/2 cup diced red bell peppers
　
¼ teaspoon ground cumin

Salt and pepper to taste

2 tablespoons Joe and Son’s Persian Lime Olive Oil
2 tablespoons Joe and Son’s Grapefruit Balsamic Vinegar

Combine all of the dry ingredients in a large bowl. Pour the Persian Lime Olive Oil and Grapefruit Vinegar into a jar with a lid and shake vigorously.  Pour over the corn salad and stir well.  Serve at room temperature.   This is best made the day before and refrigerated overnight.

 

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Next layer would be Shredded Cabbage.

 

Folks, that is all there is to this layer.  Plain shredded cabbage.  Shred your own or buy prepackaged shredded cabbage.  This is mainly for the "crunch", not added taste.

 

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Next layer would be Mojo Chicken.

 

6 boneless, skinless chicken thighs*

1 cup Joe and Son's Oregano Balsamic Vinegar

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

1 teaspoon cumin

1 heaping tablespoon Garlic Powder

1 heaping tablespoon Onion powder

salt and pepper

 

Preheat the oven to 250 degrees.

 

Place the chicken and seasonings in a covered roasting pan. Roast in the oven for about 2 hours until the chicken is falling apart.  Remove from the oven and shred.  Set aside.

 

* You can use pieces of a cooked rotisserie chicken with skin and bones removed and marinade them in the above seasonings.  The taste won't be quite the same... but if you're in a hurry, this works.

 

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Next layer would be Mango/ Pineapple Salsa.

 

3 Tablespoons Joe and Son's Chipotle Olive Oil
1 cup diced red bell pepper
1 cup diced onion
3 Tablespoons Joe and Son's Coconut Balsamic Vinegar
1 teaspoon brown sugar if the fruit isn't sweet enough for your taste

2 cups mango, diced into small pieces
2 cups pineapple tidbits, diced into small pieces

 

OR: 1 package of frozen mango/ pineapple pieces found at Sam's club.  They are cut into perfect little diced pieces and will save you lots of time.  Just thaw, drain and use.

 

Combine all of the ingredients in a large bowl and mix well.  This tastes best if made the day before.  Refrigerate overnight.  Serve at room temperature.

 

 

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The last and top layer would be Pickled Onions.

 

There really is no need for a recipe for this.  All you do is slice a red onion into thin slices.  Place them in a bowl.  Pour enough Joe and Son's Peach Balsamic Vinegar to almost cover them.  Cover the bowl; refrigerate for several hours or overnight, stirring to make sure all the slices come into contact with the Peach Vinegar.  Serve at room temperature.

 

 

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Dessert would be a Citrus Rum Cake.

 

yellow cake mix

4 large eggs

1/3 cup Joe and Son's citrus infused Olive Oil...either Mandarine, Blood Orange or Persian Lime

1/2 cup dark rum

1 pkg. instant vanilla pudding

1/4 cup Joe and Son's Coconut Balsamic Vinegar

1 large can crushed pineapple with its juice (about 1 1/2 cup)

 

Mix all of the ingredients.  Pour into a 9x13 cake pan and bake at 350 degrees for about 30 minutes. Insert a toothpick to check if it's completely baked.  Cool the cake completely.

 

Topping:

 

1 large container Cool Whip

1 small can crushed pineapple with its juice

1 pkg. instant vanilla pudding

1/3 cup Joe and Son's Coconut White Balsamic Vinegar

flaked coconut for garnish

 

Spread this topping over the cooled cake and serve. I like to serve the cake chilled, just out of the fridge.

 

If you'd like some color added to the cake, you could slice some maraschino cherries(drained and rinsed) and sprinkle them on top of the coconut.  Or you could sprinkle colored sugar over the cake.....Or, both.

 

 

 

 

 

 

 



Spinach Torte

I know you probably have your Easter menu planned out, but here's an extra dish you might want to consider.  It works well as part of a Brunch menu.  It makes a wonderful finger food appetizer. And it could be a side vegetable dish.

You'll notice there is no milk and no flour in this recipe.  The cheese and the eggs add the firmness you need in order to slice pretty servings.  No worry about making it ahead of time because it warms up nicely as though it had just been prepared.

Heck, it's so good you'll find yourself making this quite often...not just at Easter.



Spinach Torte

Ingredients:

2 Tablespoons Joe and Son’s Mushroom/Sage Olive Oil + 1/2 teaspoon for oiling the pan

2 medium onions, finely chopped

2 packages frozen chopped spinach (14-16 ounces each)

12 large eggs, beaten

8 cups shredded cheese….I like a combo of Colby and Monterey Jack

1-2 cups of fresh , sliced mushrooms…cleaned and wiped

½ teaspoon salt

½ teaspoon ground pepper

Instructions:

Preheat the oven to 375 degrees. Lightly oil a 9x13 baking pan.

Cook the spinach in boiling water for about 5 minutes. Drain completely until it is dry. Set it aside.

Crack the eggs into a large bowl and beat/whip until foamy. Add salt and pepper. Set aside.

Place the mushrooms in a large saute pan and cook over medium heat until the liquid is released. Drain the liquid and add 2 Tablespoons Mushroom/Sage Olive Oil to the pan. Cook and stir for about 5 minutes and add the chopped onions. Continue cooking and stirring until the onions are soft.

Add the drained spinach to the pan and stir until all moisture has evaporated. Add the shredded cheese and stir while the cheese melts. Let this cool for about 5-10 minutes.

Slowly, a little at a time, add the spinach mixture to the eggs and stir as you do this. If the spinach mixture is too hot it will cook the eggs and you don’t want this to happen.

When the spinach and eggs have been combined, pour this into the prepared pan.

Bake for about 30 minutes or until set.

Cool for about 10 minutes before slicing and serving.

　



Easter recipes

Those of you who know me know that I'm all about good cooking, good presentation and good tasting. You also know I don't like spending hours in the kitchen in order to prepare a good meal.

So, why not prepare an Easter meal that almost cooks itself?

This is  a tasty recipe for a glaze that  transforms an ordinary ham into a menu item that deserves a round of applause!

 

Balsamic and Dijon Glazed Ham

1 8-10 lb ham shank, fully cooked
1/2 cup brown sugar
3/4 cup Joe and Son’s 18 yr. Balsamic Vinegar OR Joe and Son’s Espresso Balsamic Vinegar
1 1/2 tablespoons dijon mustard

Remove the ham from the refrigerator about 30 minutes before you place it in the oven.

Score the ham with cuts, 1/2" deep in a diamond pattern. This process allows the glaze to penetrate deeper into the ham.

Preheat the oven to 325 degrees. Line a large roasting pan with foil and place the ham cut side down in the pan. Roast for about 30 minutes. While the ham is roasting, pour the Balsamic vinegar into a small sauce pan. Cook over low heat for about 15 minutes, stirring often, until the vinegar thickens. Add the sugar and mustard. Stir to combine the ingredients. Remove from heat and set aside.

Take the ham from the oven and baste generously with the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.

Continue baking and glazing until the ham is heated through…for a total of about 1 ½ hours.

Transfer the ham to a large platter and let rest 10-15 minutes prior to slicing.

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Every main course needs some side dishes to round out the menu.  New potatoes flavored with rosemary really compliment the glazed ham.  Be sure to make enough, because everybody is going to want seconds.

 

Rosemary Roasted New Potatoes 

3 pounds small new potatoes, halved

¼ cup Joe and Son’s Rosemary Olive Oil

Salt and pepper to taste

Fresh parsley, for garnish

Adjust oven rack to lowest position and heat oven to 450 degrees. Toss potatoes with oil, salt and pepper. Arrange, cut side down, on a large lipped cookie sheet or jellyroll pan.

Roast until tender and golden brown, about 30 minutes (check after 20 minutes). Transfer to a platter and serve.

 

 

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In my opinion, asparagus is delicious no matter how it is cooked.  But watch what happens when you drizzle a little Truffle Oil on it.



Oven Roasted Asparagus with Truffle Oil

　

Ingredients:

1 lb asparagus, washed with the woody ends snapped off
2 Tablespoons Joe and Son’s Cobrancosa (Med.intensity) Ultra Premium EVOO
salt and pepper to taste
2-3 tablespoon Joe and Son’s Truffle Oil
1/3 of a cup shaved Parmigiano-Reggiano cheese

　

Instructions:

Preheat the oven to 420F degrees.

Line a baking sheet aluminum foil. Add the asparagus in one layer. Drizzle with the Cobrancosa Olive Oil and add a pinch of salt and pepper.

Toss lightly to coat asparagus and roast for 8-10 minutes.

Remove from oven and drizzle with Truffle Oil.

Transfer to a serving platter and top with shaved parmesan cheese.

 

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Eggs......What would Easter be without eggs?  For a more sophisticated version of deviled eggs, try adding herbs to them.　

 

                                              Herbed Deviled Eggs

6 large eggs 1/4 cup Joe and Son’s Olive Oils Roasted Onion and Herb Olive Oilsalt to taste 1/2 teaspoon fresh ground pepper

1/4 cup minced fresh parsley (optional)

1/4 cup chopped green onion

1/4 cup shredded cheddar cheese

1/4 cup crumbled bacon

ground paprika

Hard boil the eggs. and let them cool.  Slice cooled eggs in half lengthwise and pop yolks into a small mixing bowl.

Mash with a fork until smooth. Add the Smoked Olive Oil, onion, cheddar, parsley, salt, and pepper to the yolks and mix well.

Spoon equal amounts of the yolk mixture back into the halved egg whites. Sprinkle with paprika.

 

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Now, let’s talk about a fabulous finish to this great meal. A light, refreshing cake would be ideal and here’s a recipe for just that cake.  Would you believe it's made with  Olive Oil and Balsamic Vinegar?  And it certainly doesn't taste like a salad!

 

 

Citrus, Coconut and Rum Cake

1 yellow cake mix ( I prefer Duncan Hines)4 eggs

1/3 c. Joe and Son’s Blood Orange OR Persian Lime Olive Oil

1/2 c. dark rum

1 pkg. instant vanilla pudding

1/4 c. Joe and Son’s Coconut White Balsamic Vinegar

1 large size can crushed pineapple in its own juice (approximately 1 1/2 c.)

Instructions:

To the dry cake mix, add all of the remaining ingredients.

 

Mix together all the above ingredients in a bowl according to cake instructions. Pour into a prepared (sprayed or oiled) 9”x13” cake pan and bake at 350 degrees for approximately 30 to 35 minutes. Cool the cake and ice with the topping.  Keep refrigerated and serve cold.



TOPPING:

1 lg. container Cool Whip
1 sm. can crushed pineapple in its own juice
1 pkg. instant vanilla pudding
1/3 c. Joe and Son’s Coconut White Balsamic Vinegar
flaked coconut for garnish

Mix topping together and spread on cooled cake, sprinkle with shredded coconut.