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Archive for April, 2013

Ingredients
2 medium eggplants
½ lb of chopped tomatoeseggplant parmesan
1 lg garlic clove
5 basil leaves
5 bay leaves
2 tablespoons Mission EVOO
(Basil, Garlic, or Tuscon Herb
oil would be great too!)
a pinch of sugar
salt and pepper to taste
4-5 slices of pancetta
3 oz. of goat cheese
9 oz. of mozzarella cheese
grated Parmesan cheese

Directions:
Cut the eggplants lengthwise into slices about 1/2” thick. Sprinkle with coarse salt and olive oil, let drain in a strainer for at least 30 minutes.

Mince the garlic. In a nonstick frying pan, saute the pancetta till crisp (like bacon) remove and drain the fat off leaving a small amount in the pan. Add the chopped tomatoes, pinch of sugar, salt, pepper, bay leaves, and basil leaves over a medium flame. Set aside. Brown the drained eggplant over high heat for 2 minutes on each side.

Preheat oven to 350°. Place the eggplant slices in a large baking dish. Add slices of mozzarella, then the grilled pieces of pancetta and bits of goat cheese. Top with tomato sauce. Sprinkle Parmesan on top and bake for 20 minutes. Serve warm with fresh basil.

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Ingredients:
4 Medium ZucchiniGRilled Z
1/3 Cup Cayenne Chili Olive Oil
1/2 Teaspoon Dried Oregano
1 Large Garlic Clove, Peeled & Minced
Pinch of Chili Flakes
Salt and Pepper to taste
3 Tablespoons Coarsely Chopped Fresh Mint

(If your feeling adventurous try adding 2 Tablespoons of
balsamic vinegar with the olive oil. Tangerine, Mango or
Traditional 18 year would be great!)

Directions:
1. Cut the zucchini lengthwise into four wedges.
Mix the olive oil, salt, pepper, oregano, garlic, and chili flakes in a bowl than add the zucchini wedges and toss to coat.

2. Heat up the grill and once hot cook the zucchini turning every so often until fork tender. Arrange the zucchini in a platter and scatter the fresh mint on top. Serve warm or at room temperature.

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Ingredients
For The Salmon:
4 Salmon Fillets (About 6 Ounces Each Skin Left On)
3 Tablespoons Koroneiki Olive Oil
Salt & Pepperroastsalmon

For The Vegetables:
1 Large Fennel Bulb
2 Medium Red Peppers
1 1/2 Pints Cherry Tomatoes
4 Tablespoons Basil Olive Oil
2 Tablespoons Traditional 18 Year Balsamic
1 Teaspoon Chopped Fresh Basil
Salt & Pepper

Directions:
1. Preheat the oven to 400 degrees F. Cut the cherry tomatoes in half, and toss with 2 tablespoons of the olive oil and balsamic. Place on a baking sheet and season with salt and pepper, then bake for about 15-20 minutes or until the tomatoes begin to brown and the skin shrivel but still remain moist. Remove from the oven and toss with the basil and set aside.

2. Remove the fronds and stem from the fennel, core the peppers and remove the seeds and cut both into thin julienned strips about 1/4 of an inch thick. Heat the remaining two tablespoons of olive oil in a frying pan and cook the vegetables until tender crisp, about 5 to 7 minutes, set aside.

3. Rub the salmon with the olive oil and season with salt and pepper. Over medium high heat in a large ovenproof saute pan, sear the skin side of the salmon fillets until crispy.
Place the pan into the oven and bake for about 10-15 minutes or just until the salmon is just barely cooked through the center.

4. To serve, place some of the fennel pepper mix on a plate, place a cooked salmon fillet on top, and then spoon on some of the roasted tomatoes. Serve hot.

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Ingredients

3 Pounds Baby Potatoesrecipe_balsamic_herb_potatoes
1 Red Onion
1/4 cup Butter Olive Oil
6 Fresh Sage Leaves, Finely Chopped
1/2 to 3/4 Cup Juniper Balsamic Vinegar
Salt & Pepper to taste
Fresh Parsley To Garnish

Directions

1. Preheat the oven to 400 degrees F.
Quarter the potatoes and thinly slice the onions, about 1/4 inch thick.

2. Add the Butter olive oil to a heavy skillet, once hot add the potatoes and onions, turning until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes.

3. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.

4. Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.

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