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Traditional Portuguese Vinha D'Alhos AKA "Portuguese Carnitas"

You've probably heard of Mexican style carnitas, but have you heard of the flavor explosion that is Portuguese Carnitas (aka Vinha D'Alhos)?One of the most obvious deviations from the process of making traditional carnitas, is that the preparation for Vinha D'Alhos calls for the cubed pork shoulder to take a dip for no less than [...]

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Mustard

Do you like mustard? Well, guess what? The primary ingredient in mustard is vinegar! And do you know what that means? The vinegar used to make a given mustard is HUGELY important in terms of the overall flavor and quality of the mustard. I'm here to demystify the mustard making process (which is [...]

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Panzanella Salad with Mozzarella Fresca

It sounds fancy, but panzanella is the epitome of honest, straight forward comfort food with a nod towards thrift. Literally panzanella means "bread salad". In Italy, traditionally, it was a way to use stale or leftover bread. It's almost always a summer affair, as the star of the show are the plump vine [...]

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Fall Garden Greens Spanakopita

Ingredients8 cups washed and dried greens coarsely chopped in any combination such as: kale, beet greens, collards, spinach, swiss chard etc.1 pound package thawed phyllo dough1/2 cup + 2 tablespoons Garlic infused olive oil8 oz. whole milk ricotta1 teaspoon corn starch8 oz. feta cheese, crumbled1 large yellow onion, finely diced salt and pepper to tasteDirectionsPreheat the [...]

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Lemon Agrumento Olive Oil & Polenta Cake

Super simple, extremely delicious, relatively healthy, and adaptable for so many other applications (think trifle, strawberry short cake, glazed lemon cake, with fruit compote, layered cake, etc.).It has a lovely, bright lemon aroma and moist crumb exclusively owed to the addition of fused lemon agrumato olive oil, a gentle tang from yogurt, and a [...]

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Rock Cod Ceviche

The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use. Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.Ingredients1/4 cup fresh squeezed lime juice2 tablespoons Serrano Honey specialty vinegar or JalapeƱo white [...]

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Delizia Roasted Red Pepper & Carmelized Balsamic Onion "Jam"

This is caramelized onion and roasted red pepper jam. And as jams go, it's chunky, spreadable, and concentrated. However, this is where the similarities stop. This is a savory jam, or condiment, if that definition speaks to your culinary comfort level. This condiment is both savory and pungent with the addition of Cayenne [...]

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Empanadas!

Olive Oil Pastry 1 1/2 cups Whole Wheat Pastry Flour1/2 teaspoon salt1/4 teaspoon baking powder1/3 cup Extra Virgin Olive Oil3 to 4 tablespoons waterEmpanada Filling 1 pound ground beef or turkey1 large yellow onion, finely minced2 cloves garlic minced2 tablespoons Extra Virgin Olive Oil1 jar Delizia Roasted Red Peppers, drained and coarsely chopped1 teaspoon dried oregano1 /2 cup [...]

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Truffled Wild Mushroom Risotto & Arancini in Baby Arugula Pesto

They say you can't fry with extra virgin olive oil. "They" say "it's unhealthy" and that it burns creating toxic byproducts. Some folks say, for instance, that "one should only use extra virgin olive oil for finishing and cold applications, and use cheaper, refined olive oil or other types of vegetable oils to fry [...]

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Shrimp Etouffee with Baklouti Argumato Roux

If you're familiar with Cajun cuisine then you know about roux. And if you know about roux, you know it's a sacred pillar of the cuisine, revered, and ALWAYS made with a mixture of copious amounts of butter and flour. The shrimp etouffee recipe above would typically call for no less than 1/2 [...]

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