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Archive for September, 2010

3/4 Cup       Walnut Oil
1 tsp.            Vanilla
2 1/4 Cup   Flour
1 tsp.            Baking Soda
3/4 Cup       Brown Sugar
2                    Eggs
2 1/4 Cup    Sugar
1 tsp.            Salt
12 oz.           Chocolate Chips

Preheat oven to 350 degrees F. In a large mixing bowl, blend the Walnut oil, eggs, vanilla, brown sugar and sugar until creamy. Then mix in the chocolate chips, flour, baking soda and salt. Place on a greased or non-stick cookie sheet and bake for 10 to 12 minutes for about five dozen cookies.

Enjoy!

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Ingredients

1 cup balsamic vinegar, such as the Traditional 18-year or Pomegranate Balsamic
3/4 cup ketchup
1/3 cup brown sugar
1-2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Paprika
4-6 pieces of chicken
salt and pepper

    For the BBQ sauce
    Combine vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, mustard, salt and pepper in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

    For the chicken
    Place a grill pan over medium heat or preheat your grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

    Cook the chicken about 8 minutes per side. Continually brush the meat with barbecue sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated barbecue sauce alongside.

    Serve with grilled vegetables
    Drizzle olive oil on fresh vegetables, salt and pepper. Grill until done. Asparagus works well.

    by Steven Valenti via http://blogs.rep-am.com/whatsfordinner/2010/09/01/chicken-with-balsamic-bbq-sauce/

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    Serves Two:
    2 large vine ripe tomatoes
    4 oz. baby lettuce or field greens
    6 each red onion rings
    2 oz. capers
    8 oz. fresh lump crab meat
    6 oz. mayonnaise
    1 lemon for juice
    1 tsp minced garlic
    salt and black pepper to taste
    chopped fresh herbs to taste
    8 oz balsamic vinegar, such as the Traditional 18-year
    toasted French bread
    Directions:
    In a sauce pot heat boil balsamic vinegar to a reduced state, approximately 1/8 original volume. You will know it’s done when the balsamic vinegar’s bubbles become large and the liquid starts to thicken. Once this occurs, remove from heat immediately and transfer to a container that will easily pour anything with a syrup like consistency. (This was the hardest part of the recipe.)
    In a mixing bowl, combine mayonnaise, garlic, lemon juice, salt, pepper and chopped herbs. Mix thoroughly and transfer half of the aioli into a zip-lock baggy. Place zip-lock in the refrigerator for later use.
    Take the crab meat and fold gently into the remaining aioli. Place in refrigerator and allow to cool. Slice the French bread and toast in oven or toaster, set aside when done. Slice Tomatoes, place one on plate then scoop crab salad atop tomato. Repeat process until three tomatoes are stacked. Stuff baby lettuce inside three rings of red onion. Place on top of stacked tomatoes and crab.
    Cut the corner off of zip-lock bag of aioli and squeeze aioli on plate. Sprinkle capers around plate. Drizzle balsamic vinegar reduction around plate and over tomatoes.
    Serve, impress and enjoy!

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    For an interesting twist on dessert, try this funky pasta!

    For Pasta:
    1 pkg Rossi Pasta Chocolato Cabernet Taliarini (available in our store!)
    Sliced almonds
    Chocolate shavings
    1/2 pint Fresh raspberries
    For Raspberry Sauce:
    1/4 pint Fresh raspberries
    1/4 cup sugar
    1/2 cup water
    For Vanilla Sauce:
    3 tbsp butter
    1 cup heavy cream
    1 cup sugar
    Pinch of salt
    1 tsp vanilla extract

    Directions:
    (For Raspberry Sauce):  Combine all ingredients in a small saucepan and heat to a simmer.  Turn off heat and strain the sauce with a sieve to remove the seeds.
    (For Vanilla Sauce):  Add the first 4 ingredients to a small saucepan, simmer for about 5 minutes.  Remove from heat and add vanilla extract.  Cool 20-30 minutes, it will thicken as it cools.
    Cook pasta according to package directions.  When finished, drizzle raspberry sauce onto plate and top with warm pasta.  Pour vanilla sauce over noodles, garnish with raspberries, chocolate, and almonds.  Serves 4.

    Courtesy of Rossi Pasta

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    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 SOOC Fused Blood Orange Extra Virgin Olive Oil
    3/4 teaspoon sea salt
    Cranberries (optional)

    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.

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    6 egg yolks
    4 tablespoons sugar
    1 pound mascarpone (at room temperature)
    1 3/4 cups cooled espresso
    3 tablespoons SOOC Dark Chocolate Balsamic
    24 ladyfingers
    1/3 cup bittersweet chocolate shavings

    Directions:

    Using a stand mixer with whisk attachment, beat egg yolks and sugar until thick, about five minutes.  Add room temperature mascarpone to the egg yolks and beat until smooth.  Add 1 tablespoon of espresso and one tablespoon of balsamic and mix until thoroughly combined.  In a shallow bowl, mix the remaining espresso and Dark Chocolate Balsamic.  Briefly dip each ladyfinger into espresso mixture.  Allowing the ladyfingers to soak too long will cause them to fall apart.  Place the ladyfingers on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.  Evenly spread 1/2 of the mascarpone mixture over the ladyfingers.  Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.  Cover with plastic wrap and refrigerate for 2 to 6 hours.  Before serving, sprinkle the top with chocolate shavings.

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    4 racks (8 pounds) baby back ribs
    12 garlic cloves, mashed or minced
    3 tbs. SOOC Honey Ginger White Balsamic
    3 tbs. dark brown sugar
    1 tbs. SOOC Sesame Oil
    1 tbs. sea salt
    (For Glaze:)
    3/4 cup SOOC Honey Ginger White Balsamic
    3 tbs. honey
    2 tbs. Soy sauce
    1 teaspoon SOOC Sesame Oil
    Toasted sesame seeds for garnish (optional)

    Directions:

    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.

    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 Sesame Oil to the mixture and stir to combine.

    Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pans 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.

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