Spicy-Sweet Italian Peppers Pickled in Oregano Infused White Balsamic

Tis the end of the summer growing season.  However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are still going strong, and are readily available at most supermarkets and farmer's markets alike.  Pleas find my recipe for Spicy Sweet Italian Pickled Peppers below.










Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Delizia Oregano White Balsamic Condimento

1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced 

Directions  
In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.  These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17. 

Extra Virgin Olive Oil Education & Tasting Class at The International Culinary Institute

Spicy Champagne Vinegar Dill Pickles

Ingredients

• 10 - 3 to 4 inch long pickling cucumbers
• 2 cups water
• 2 cups Delizia Champagne Vinegar
• 1 Bunch fresh dill weed
• 1/4 cup white sugar
• 4 whole cloves garlic
• 2 tablespoons kosher or pickling salt
• 1 dried bay leaf
• 1 teaspoon peppercorns
• 1 whole hot chili, stem removed (optional)

Directions  
In a medium sauce pan, combine the water, vinegar, sugar, salt, bay leaf a peppercorns.  Bring to a boil over medium heat.  Slice a very thin piece off the end of each cucumber and arrange cucumbers, garlic, dill and peppercorns in a large mouth jar or two smaller jars. Pour in the hot boiled pickling liquid over the pickles in each jar, completely covering the pickles.  Place a sprig of fresh dill into each jar and seal with lids. Refrigerate for 10 days before eating. Use within 1 month.

Local, Fresh, Home Cured Alder Wood Smoked Sturgeon

I received a five pound section of local fresh sturgeon as a present from a local fisherman friend of mine.  I love sturgeon prepared just about any way, but most of all, I love it smoked. 

Alder Wood Smoked Sturgeon

4 pounds sturgeon fillets
3/4 cup kosher salt
1/2 cup granulated sugar
1 bay leaf
12 smashed peppercorns
1 garlic clove, smashed
1/2 gallon ice cold water.

Mix the water with the salt and the remaining ingredients in a container large enough to hold both the brine and fish, and mix until dissolved.  Brine the fish overnight.  Take the fish out of the brine, rinse and pat dry.  Allow to dry at room temperature for an hour until the surface is dry but not tacky.  Smoke at 180-190 degrees over alder wood or apple wood chips for approximately two hours or until the internal temperature of the thickest part of the fillet registers 150.  

Slow Braised Prather Ranch Lamb Shank With Ultra Fresh Coratina Olive Oil & Malbec Wine Reduction

Fall is upon us.  The first day of Autumn is exactly two weeks away.  It's time to start gearing up for  braising, baking, and... *gulp*... dare I say, the holidays.  Please find the recipe for my crock pot adaptable slow braised lamb shank which utilizes our superlative, ultra fresh, award winning Coratina extra virgin olive oil and UP Barnea in two separate elements of the recipe.

Slow Braised Lamb Shanks With Coratina and Malbec Wine Reduction

Four lamb shanks
1/2 cup flour
1 tablespoon kosher salt
fresh ground pepper to tastefour inch sprig of rosemary, woody stems discarded
4 cloves fresh garlic, minced
1 medium onion minced
1 large carrot, finely diced
1/3 cup Ultra Fresh, UP, Gold Medal Coratina Olive Oil
3 cups robust red wine such as Malbec
1 cup water

*This recipe can be made in a dutch over or crock pot. 
If using the oven, preheat to 300.  In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper.  Rinse and pat the lamb shanks dry and dredge in the flour.  In a large heavy bottom pan, heat the Coratina over medium-high heat, and brown the lamb shanks until golden brown on all sides, taking care not to over crowed the pan, cooking for about 5 minutes per side and set aside.

In the same pan, add all of the vegetables and saute over medium heat, scraping up any browned bits, until the onions are translucent, for approximately five minutes.  Pour in the wine and simmer for another couple minutes and then add cup of hot water.  Add the fresh rosemary to the bottom of the crock pot or dutch oven and arrange the shanks on top.  Pour the wine and vegetables over the top.  Cook, covered in a heavy dutch oven for six hours or in a crock pot set on low.

After six hours, carefully remove the shanks from from the liquid taking care not to allow the meat to slip off the bones.  Cover to keep warm.  Strain and de-fat the braising liquid.  Place in a small saucepan and reduce by half.  Adjust the seasoning with sea salt and fresh ground pepper.  Pour the reduction over the lamb shank placed atop a bed of mashed potatoes made with Ultra fresh UP Barnea extra virgin olive oil.


Serves 4