Chipotle Olive Oil Aioli Coleslaw Recipe

I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied.

Chipotle-Lime Aioli Ingredients

1 cup Chipotle Olive Oil

2 large egg yolks at room temperature**

2 garlic cloves, smashed

2 teaspoons sea salt

1 tablespoon fresh lime juice

In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.  

VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.  

Once the olive oil is completely poured in and emulsified, remove the aioli to an sealed container and refrigerate.  This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes... basically anything.   

**This recipe contains raw egg yolks.  If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli

Spicy Jalapeno-Chipotle Lime Coleslaw

1 medium head of cabbage shredded

1 recipe for Chipotle-Lime Aioli
1/3 cup finely shredded red onion

1 large jalapeno, seeded, de-ribbed and finely minced

1 bell pepper, seeded, de-ribbed and finely minced
1 tablespoon fresh lime juice

Salt and fresh ground pepper to taste

Combine all the ingredients in a large bowl and refrigerate for at least one hour.  Serve over a fried chicken sandwich or as a side dish.  

Makes approximately 6-8 cups of coleslaw

Thin Crust Pizza With Fava Bean & UP Favolosa Extra Virgin Olive Oil Pesto & Baby Arugula Salad with Gremolata Vinaigrette

 

Behold the bounty of spring married with exquisite extra virgin olive oil.  The possibilities are limitless and without much fuss, the results can be spectacular.

Fresh Fava Bean & Goat Cheese Pesto

3 pounds fresh Fava bean pods

2 large garlic clove, crushed

1/2 teaspoon fine sea salt

1 tablespoon fresh squeezed lemon juice

1/2 cup UP Favolosa Extra Virgin Olive Oil

1/3 cup fresh goat cheese

1/4 cup really good quality grated Pecorino Romano

Have a medium bowl of ice water prepared.  Bring a medium pot of lightly salted water to boil.  Shell the fava beans and add to the salted water.  Blanch the fava beans for 2 minutes and then add to the bowl of ice water.  Allow to cool.  Slip the peel off each bean and place in to a food processor with all the other ingredients.  Pulse until pureed and creamy.  Adjust seasoning to taste and reserve.  This pesto sauce can also be used over pasta, on bruschetta, or as a dip for veggies.    

Thin Crust UP Favolosa Extra Virgin Olive Oil Pizza Dough

4 1/2 cups All Purpose Flour

2 cups warm 110 degree spring or filtered water

1/3 cup UP Favolosa Extra Virgin Olive Oil

1 tablespoon fine sea salt

1 tablespoon raw sugar

2 1/2 teaspoons active dry yeast

If using a bread machine follow the instructions for adding ingredients to the machine.  If mixing in a mixer or by hand, combine the sugar and water and yeast in a large bowl or mixer bowl.  Allow to sit for five minutes.    Add the olive oil and salt.  Begin mixing in the flour.  It will be fairly wet but avoid the temptation to add more flour.  Knead for approximately 3 minutes until the dough is relatively smooth and cohesive.  Allow to rise for 1 hour covered in a warm place.  Divide and shape or roll the dough in to two large thin crust pizzas or three medium thin crust pizzas.  

makes enough dough for 2 large or three medium thin crust pizzas

Simple Arugula Salad with Gremolata Vinaigrette

5 cups baby arugula, washed and dried

2 tablespoons fresh squeezed lemon juice

1/3 cup Gremolata Olive Oil

1/2 teaspoon fine sea salt

Fresh cracked pepper to taste

Just before the pizza is ready to be taken off the grill, combine the lemon juice with the sea salt.  Whisk in the gremolata olive oil and season with pepper.  Adjust seasoning and gently toss the arugula with the vinaigrette. 

Grilled Thin Crust Pizza With Fava Bean Pesto & Arugula Salad With Gremolata Vinaigrette

Prepared pizza dough above

Fava Bean Pesto

1 pound fresh buffalo mozzarella fresca, thinly sliced

Simple Arugula Salad with Gremolata Vinaigrette

Add approximately 1/3 cup of pesto to each medium pizza or 1/2 cup to each large pizza.  Add a layer of mozzarella, season with a little sea salt and fresh cracked pepper.  Grill or bake at a minimum of 500 degrees, preferably on a preheated pizza stone, or on a large, inverted, preheated cast iron skillet.  Depending on how hot you can get your oven or grill, the cooking time will be anywhere between 5-10 minutes.  You are looking for golden brown crust and bubbling cheese.   

Remove from the oven and top with the prepared Simple Arugula Salad and serve immediately.

Serves 6-8

Pastitsio With California Arbosana Olive Oil Béchamel

Here's a Greek dish made with a French sauce, that employs a buttery, creamy California Arbosana olive oil.  OPA!

Ingredients
1 pound dry ziti pasta
4 tablespoons California Arbosana EVOO
1/4 cup grated Parmesan cheese
sea salt and pepper to taste
3 large eggs, lightly beaten

2 tablespoons California Arbosana EVOO
1 large onion, chopped
1 clove garlic, crushed
1 pound lean ground beef
1/2 pound lean ground lamb
1 cup crushed tomatoes
1/2 cup dry red wine
1/2 cup chicken broth
1/2 teaspoon ground cinnamon
1 teaspoon dried oregano
2 tablespoons chopped fresh parsley
sea salt and fresh pepper to taste

1/2 cup California Arbosana EVOO
1/2 cup all-purpose flour
3 cups milk
1/4 teaspoon ground nutmeg
1 large egg, lightly beaten
sea salt and fresh ground pepper to taste


Preheat oven to 350 degrees F

Bring a large pot of lightly salted water to a boil. Add ziti and cook for 8 to 10 minutes. Drain thoroughly and allow to cool slightly. Whisk 4 tablespoons California Arbosana with eggs, Parmesan cheese, pepper, and salt. Pour over ziti and set aside.

To make meat sauce heat olive olive oil in a saute pan over medium-high heat. Saute the onions until soft and transclucent. Increase heat and add ground beef and lamb and cook until the meat browns. Add the tomatoes, wine, broth, parsley, oregano, cinnamon, salt and pepper. Cover and simmer over low heat for 20 minutes.

To make the Arbosana béchamel , heat the olive oil in saucepan and stir in flour.  Cook over medium-low heat, stirring frequently for 2 minutes. Pour in milk all at once and bring to a boil, stirring constantly. Boil gently for 1 minute. Add the nutmeg, salt, pepper and cool slightly before stirring in beaten egg.

Transfer 1/2 cup of the bechamel to the meat sauce. To assemble pastitsio, grease a 9x13 inch baking dish with one tablespoon Arbosana EVOO. Spoon half of the prepared ziti evenly in the bottom and top with meat sauce. Top that with remaining ziti. Pour on the remaining béchamel sauce and spread to completely cover ziti. Sprinkle remaining cheese on top. Bake in a preheated oven for 50 minutes or until golden brown. Let stand 10 minutes before cutting into squares to serve.

Serves 8

Arancini Fried in .2 FFA, 473 PPM Phenol Count Sicilian Ogliorola Extra Virgin Olive Oil

Ingredients
3 3/4 to 4 cups chicken stock

• 4 tablespoons + more for frying Ogliarola Extra Virgin Olive Oil or a FRESH, robust extra virgin with a "killer chemical composition" conducive to stability under high heat cooking(Phenol Count <300, FFA .2< Oleic Acid <75)
• 3/4 cup finely chopped onion
• 1 cup Carnaroli rice
• 1/2 cup white wine
• 1/2 cup finely grated Parmigiano-Reggiano
• 1 1/2 tablespoons chopped fresh basil
• Salt and freshly ground black pepper
• 3 eggs
• 1/3 cup cubed Fontina cheese
• 1/2 cup fully-cooked bulk Italian sausage meat, browned and drained
• Ogliarola extra virgin olive oil for deep frying
• 1/2 cup flour
• 1 cup dry bread crumbs
• Tomato sauce, as accompaniment
• 
  
• Directions
• Bring the stock to a simmer in a medium sauce pan. Cover and set aside to keep hot. In a heavy Dutch oven or large saucepan, heat 3 tablespoons of the Ogliarola over medium-high heat. Add the chopped onion and saute until transparent, about 4 minutes. Add rice and cook, stirring constantly, until rice is opaque and fragrant, about 1 minute. Add the white wine and cook, stirring, until absorbed. While continually stirring, begin adding the stock in 1/2 cup increments, allowing the liquid to become completely absorbed between additions. Cook until the rice is just tender and the risotto is still loose and creamy, about 20 minutes. Add the grated Parmigiano-Reggiano, basil and salt and pepper and stir to combine well. Transfer to a mixing bowl or baking dish and allow to cool completely. Refrigerate until thoroughly chilled.
• 
  
• Remove the chilled risotto from the refrigerator and stir in 1 of the eggs. Using a small scoop or large spoon, divide the risotto into approximately 3 tablespoon portions. Using your hands, form the portions into rough ball shapes.Press a hole into the center of each risotto ball and stuff the center with a cube of the cheese and the browned sausage. Press the opening closed and roll the ball between your hands until it is smooth. Set aside while you prepare the other arancini. In a large saucepan, heat 2 inches of Ogliarola Olive Oil until a deep-fry thermometer reads 360 degrees F. Place the flour, remaining 2 eggs and bread crumbs in 3 separate bowls. Season each with salt and pepper to taste. Using a fork, lightly beat the eggs. One by one, lightly dredge each risotto ball in the flour, then the beaten egg mixture, then the bread crumbs, so that each ball is completely coated.
• 
  
• Transfer to a plate or baking sheet until you are ready to fry the arancini. Fry the balls in batches, a few at a time, turning once during cooking so that they are evenly browned, about 2 minutes. Transfer to paper-lined plates to drain, and then serve immediately. Serve with a garnish Parmesan cheese and some tomato sauce.

Homemade brown butter ice cream in a freshly baked waffle cone (krumkake) rolled in crushed macadamia nut brittle.

Aged Maple Balsamic Glazed Ham Smoked Over Apple Wood

Ingredients

1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizia's Traditional Style Aged Cinnamon-Pear Balsamic Condimento

2 tablespoons Dijon or grainy mustard

Directions

Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard. 

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  

Serves 8  

Vietnamese Fresh Shrimp Spring Roll

Here's a recipe that embodies spring.  It's Easy, light, healthy, and delicious.  In this application I use  Honey-Ginger White Balsamic in combination with Japanese Roasted Sesame Seed Oil for which results in a flavor explosion.

Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very,very thin strips

1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles

4 tablespoons good quality soy sauce

4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Condimento

2 teaspoons Japanese Roasted Sesame Seed Oil

Dipping Sauce 
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions:

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Condimento and set aside.

Heat 3 quarts of water to a gentle simmer.  Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic Condimento.  Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender.  Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Condimento and set aside  

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.  

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic.  Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).


Serves  6

Cream of Roasted Pepper & Tomato Soup With Fresh Organic California Mission Extra Virgin Olive Oil

Ingredients
2 - 28 oz. cans tomato puree
1/2 cup white wine
2 cups chicken or vegetable stock
2 large red bell peppers, roasted, seeded, peeled and chopped, or one jar of roasted red peppers, drained & chopped
3 tablespoons Current Crop Organic California Mission EVO
1 medium yellow onion, finely diced
4 large cloves garlic, minced
1 bunch fresh basil leaves washed, dried, & torn, reserving 6 small sprigs for garnish
1 teaspoon dried oregano
1/2 cup grated Romano Cheese
1 cup heavy cream
sea salt and fresh ground pepper to taste

Directions
In a medium (5+ quart) heavy stock pot, heat one tablespoon of High Polyphenol Organic Cal. Mission Olive Oil over medium-high heat.  Add the onion and sauté until translucent, for about 3 minutes.  Add the garlic and sauté for another minute.  Add the white wine and reduce by half.

Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot.  Lower the heat to medium and simmer for 20 minutes.  Remove the pot from heat.  Using an immersion blender, puree the hot soup until smooth and creamy in consistency.  Place the pot back over medium heat.  Add the heavy cream and Romano Cheese and stir to combine.  Cook just until the soup begins to simmer, stirring constantly to ensure that the cheese has melted, and then remove from heat.  Adjust seasoning with salt and pepper to taste.

Serve individual bowls of soup drizzled with approximately one teaspoon of Organic California Mission Olive Oil and a sprig of basil.  Serve immediately.

Serves 4-6