Baked Tilapia with Persian Lime Sauce
4 6oz. Tilapia Filets
4 Tbsp Persian Lime Olive Oil plus oil for brushing
1 cup Crème Frache
1 Tbsp Lime Zest
Brush each filet with Persian Lime Olive Oil. Bake approximately 6 minutes at 350 degrees in preheated oven. Check for doneness.
For sauce, whisk together 1 cup crème frache and 4 Tbsp Persian Lime Olive Oil and 1 Tbsp lime zest. Top each filet with sauce and serve with roasted sweet potato wedges and salad.
Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com
Grilled Tofu with Fresh Pineapple Salsa
Extra firm tofu
Fresh Pineapple slices
Pineapple Balsamic Vinegar
Arbequina Olive Oil
Place 8 each ½ inch thick slices of tofu in 9x11 pan and cover with Pineapple Balsamic Vinegar. Marinate for 30 minutes. Remove from pan and brush with olive oil. Grill on preheated grill approximately 4 minutes on each side. Brush Pineapple slices with olive oil and place on grill approximately 2 minutes each side.
Serve with your favorite cooked grains.
Recipe courtesy of Linda Fitzgerald – www.coloradoculinaryadventures.com
Picual Penne Pasta
1/4 Cup Picual Extra Virgin Olive Oil
4 Tbs. 18 Year Traditional Balsamic Vinegar
5 Pods crushed garlic
1/2 Cup Chopped Spinach
1/3 Cup Chopped Red Onion
Pinch of Salt & Pepper
1 Tbs. Oregano
2 Tbs. Fresh Chopped Basil
1/2 Box of Penne Past or Rossi Pasta
1/4 Cup Parmesan Cheese
Boil Pasta and let chill for 15 minutes
IN a saute pan, combine olive oil, vinegar, garlic, onion, and basil. Saute for about 5 minutes or until all ingredients are cooked in. Throw in pasta and cook for about 10-15 minutes or until all ingredients are covering the pasta. Throw in spinach and stir around for 1-2 minutes. Top with oregano, salt and pepper. Plate and top it all off with fresh parmesan and two basil leaves to make it fancy.
Simple Brined, Mushroom
- Sage Extra Virgin Olive Oil Basted Turkey - Wednesday, March 09, 2011
1 Turkey about 12 pounds
For The Brine
1 1/2 cups kosher salt
2 1/2 gallons cold water
3 tablespoons Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed
Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.
Turkey Mole Recipe
2 pound boneless skinless turkey breast cut into "turkey tenders"
1 medium yellow onion, peeled and quartered
6 cloves garlic, peeled and smashed
1 sprig fresh oregano
¼ cup packed chopped cilantro
Mexican rice, accompaniment
Chopped cilantro leaves, for garnish
corn tortillas on the side
Ingredients for Mole Sauce
8 dried ancho chilies, stemmed and seeded
4 pasilla chilies
1 quart chicken stock
5 tablespoons Chipotle Extra Virgin Olive Oil
4 tablespoons pumpkin seeds
1 medium yellow onion, diced
3 cloves garlic, crushed
1/2 cinnamon stick, broken into pieces
3 black peppercorns
1/2 teaspoon coriander seeds
1/2 corn tortilla, torn into small pieces
1/3 cup Dark Chocolate Balsamic Vinegar
3/4 teaspoon salt
In a large pot, place the turkey, quartered onion, garlic, oregano, and cilantro. Cover with water by 2 inches and bring to a boil. Lower the heat and simmer until the turkey is just cooked through, 20 to 30 minutes. Reserve the poaching liquid. In a large heavy dry skillet, toast the chilies to a deep brown color over medium-high heat, turning, 1 to 2 minutes. Place in a bowl, cover with hot stock, and soak for 20 to 30 minutes. Drain and transfer to a blender. Puree the mixture, adding poaching liquid as necessary, to consistently blend.
In a large skillet or sauté pan, heat 1 tablespoon of Chipotle Olive Oil over medium-high heat. Add the toasted pumpkin seeds. Stir until golden brown, 2 to 3 minutes. Drain on paper towels and add to the blender with the chilies. Heat 1 tablespoon of the oil in the pan over medium heat. Add the onions and garlic and cook, stirring, until soft and starting to color, 6 to 7 minutes. Add the cinnamon and coriander seeds and cook, stirring, until golden brown, about 2 minutes. Add to the blender. Increase the heat to medium-high, add the tortilla pieces, and cook until golden brown, 1 to 2 minutes. Add to the blender with enough of the chili soaking liquid (or chicken stock) to puree to a paste. To the skillet, heat the remaining 3 tablespoons oil over medium heat. Add the paste and simmer, stirring constantly, for 5 minutes. Add 2 cups of chicken stock, the Dark Chocolate Balsamic Vinegar, salt, and bring to a boil. Reduce the heat, and cook, stirring, to incorporate. Add the cooked Turkey and simmer, stirring occasionally, for 20 minutes, adding more stock, as needed, if the sauce becomes too thick, while basting the turkey occasionally as it cooks. Remove from the heat and adjust the seasoning, to taste.
To serve, spoon the rice into the center of a large platter. Arrange the turkey and sauce over the top, garnish with chopped cilantro, and serve with hot corn tortillas.
Goat Cheese Raviolis with Caramelized Shallots & Mushroom-Sage Cream Sauce
For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsley
Sea salt and fresh cracked pepper to taste
Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.
Blood Orange Granola Recipe
4 cups rolled "old fashioned oats" (not instant)
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup dark brown sugar
1/2 cup maple syrup
1/2 cup Fused Blood Orange Extra Virgin Olive Oil
3/4 teaspoon sea salt
Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the blood orange olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture onto two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it's golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Blood Orange Grilled Scallops or Shrimp
2 tablespoons minced scallions
1 clove garlic minced
¼ cup Blood Orange Olive Oil
¼ teaspoon black pepper
½ tablespoon Chili Paste (optional)
1 lb scallops or shrimp
Combine scallions, garlic, Blood Orange Olive oil & black pepper in a bowl. For an extra kick add the chili paste
Marinate for 30 minutes
Thread scallops onto skewers and grill over medium heat for 8 minutes
Turn several times during cooking and baste with remaining marinade
Serve over pasta or basmati rice.
Honey Ginger Balsamic Glazed BBQ Ribs
Marinade For the Ribs:
4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 Tbs. Honey-Ginger White Balsamic
3 Tbs. dark brown sugar
1 Tbs. Toasted Sesame Oil
1 Tbs. Sea Salt
For the Glaze:
3/4 cup Honey-Ginger White Balsamic
3 Tbs. honey
2 Tbs. Soy Sauce
1 teaspoon Toasted Sesame Oil
Toasted sesame seeds for garnish – optional
For the marinade: Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
For the Glaze: Combine the honey ginger white balsamic, honey and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.
Grilled Radicchio & Hearts of Romaine with Shaved Pecorino
1/3 cup Tuscan Herb extra-virgin olive oil
1/4 cup Lemon White balsamic vinegar
6 garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
4 large heads of radicchio, each cored & quartered
4 hearts of romaine
1/4 cup shaved pecorino
Whisk oil, vinegar, garlic, and crushed red pepper in large bowl. Add radicchio and romaine and toss to coat. Marinate 20 minutes. Prepare barbecue (medium heat). Drain marinade into small bowl. Place radicchio and romaine on grill; sprinkle with kosher salt and fresh cracked pepper. Grill radicchio and romaine until edges are crisp and slightly charred, turning occasionally, about 6 minutes. Transfer to serving platter. Drizzle with reserved marinade and sprinkle with cheese shavings. Serves 4-6 as a side.
Baked Chicken with Dijon and Balsamic Vinegar
Makes 4 servings
1 (3 ½ - 4 lbs.) chicken, cut up
1 tsp. of Dijon mustard
½ tsp. dried thyme
½ tsp. rubbed sage
½ tsp. dried rosemary
Salt and pepper to taste
2 tbsp. Balsamic Vinegar (Traditional or Red Apple)
1 tbsp. Olive Oil
Garlic Powder to taste
Preheat oven to 40 degrees. Place chicken in a single layer in a 13x9 inch baking dish. Brush or spread each piece lightly with Dijon mustard. Sprinkle with garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with vinegar then drizzle lightly with olive oil. Place in the oven and bake until chicken is brown and done, basting occasionally with pan juices, about 50 minutes.
Bacon Cheddar Spinach Quiche with EVOO Crust
Ingredients for The Crust
2 cups white whole wheat or all purpose flour
1 teaspoon salt
1/2 cup fruity, very fresh extra virgin olive oil such as picholine, ascalano or hojiblanca
1/2 cup ice cold water
Preheat the oven to 375.
Combine the flour and the salt in the bowl of a food processor. Pulse to combine. Blend the ice water and the extra virgin olive oil together well. Pour in to the food processor and pulse a few more times until the mixture comes together. On a floured surface roll out the dough and fit in to a 9" diameter pie or quiche pan
Ingredients for the Quiche Filling
8 large eggs
1 1/2 cups heavy cream
1 teaspoon kosher salt
2 packed cups washed, dried and roughly chopped fresh spinach
1/2 pound of bacon pre-cook weight, that has been diced and browned
1 1/2 cups finely grated guyere cheese
In a large bowl, thoroughly wisk together the eggs, reserving and setting aside one tablespoon of beaten egg, the cream and salt. Layer the quiche with first with chopped spinach, then the crisp bacon and finally the cheese. Pour the egg mixture over the top. Brush the reserved tablespoon of beaten egg over the crust. Bake the quiche in the oven for 35-40 minutes or until the crust is browned and the egg is set in the center and doesn't jiggle. Allow to cool slightly or to room temperature and serve.