Avgelomono Soup with Cayenne Chili Olive Oil

 

Ingredients
8 cups good quality chicken stock or broth
1 cup short grain starchy rice
2 large shallots, or 1 medium onion diced
1 bay leaf
2 large fresh eggs
1 pound chicken breast cut in 1″ dice
1/3 cup fresh squeezed lemon juice
1/3 cup + 2 tablespoons SOOC Cayenne Chili Olive Oil (or Chipotle Olive Oil)
copious amounts of fresh cracked pepper
sea salt to taste

Directions
In a large stock pot, heat 2 tablespoons Cayenne Chili Olive Oil over medium heat.  Add the diced shallots and sauté until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.

In a heat proof bowl whisk together the eggs and lemon juice.  Add one cup of hot stock to the egg and lemon mixture whisking constantly.  Add the egg and lemon mixture back in to the stock pot while stirring constantly.  The soup will instantly thicken and become somewhat creamy.  Simmer for an additional minute over medium heat stirring constantly.

Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.

Serve each bowl with a healthy drizzle of Cayenne Chili Olive Oil

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Pasta alla Trapanese

Recipe:

Ingredients:
1/2 Cup Almonds
2 Garlic Cloves, Peeled & Minced
1 (14 Ounce) Can Chopped Tomatoes
1/2 Cup Sun-Dried Tomatoes
Red Hot Pepper Flakes
1/3 Cup Fresh Basil Leaves
1/3 Cup SOOC Basil Extra Virgin Olive Oil
(Substitute Basil EVOO with our Baklouti Green Chili EVOO for an extra kick!)
Salt & Pepper
1/2 Cup Grated Parmesan Cheese
1 Pound Pasta Of Choice

Directions:

Preheat the oven to 350 degrees F. and place the almonds on a baking sheet. Roast just until the almonds begin to brown, about 8 to 10 minutes.

Place the almonds in a food processor along with the garlic, canned tomatoes, sun-dried tomatoes, red pepper flakes, basil, and olive oil. Pulse until the mixture is finely ground but not pureed. Season with a pinch of salt and pepper.

Cook the pasta in boiling, salted water until it is “al dente.” Drain, and toss the pasta with the sauce and grated cheese.

Serve immediately, garnishing with basil leaves. Enjoy!

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