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Recipes

  • Mandarin Wild Rice Salad

    December 14, 2011

    Ingredients:

    1 cup cooked wild rice

    ½ cup toasted walnuts

    ½ cup craisins

    ½ cup feta cheese

    2 oz. Lucero mandarin Oil

    2 cup Baby Greens

    2 tsp Finely Chopped sage

     

    Directions:

    1. Toss wild rice, walnuts, craisins and sage together
    2. Divide greens equally into 4 parts
    3. Plate greens on 4 plates
    4. Top each plate greens with wild rice mixture
    5. Sprinkle feta on top of each plate
    6. Drizzle olive oil on each

     

    Chef Ramon

    C.R. Gibbs


  • Mediterranean Chicken Reloude

    December 14, 2011

     

    Ingredients:

    4 each Chicken Breast

    2 oz. Goat Cheese

    ½ cup Chopped Spinach

    2 oz. Sun Dried Tomatoes chopped

    2 oz. Artichokle Hearts chopped

    1 oz. Mixed Olives Chopped (black & green)

    2 oz. Lucero Crushed Meyer Lemon Olive Oil

    1 tsp. Fresh Chopped Oregano

    1 tsp. Fresh Chopped Basil

    1 cup seasoned all purpose flour

    3 beaten eggs

    2 cup Japanese Bread Crumb

    Fry Oil

     

    Directions:

    1. Butterfly chicken breast
    2. In a medium size bowl, combine goat cheese, spinach, tomates, art hearts, olives, oil, and fresh herbs
    3. Divide mixture into 4 equal parts and form into log shapes and place in center of chicken breast
    4. Fold ends of chicken and roll
    5. Place in freezer for 30 minutes
    6. Meanwhile, make standard breading station…
      1. Bowl for flour
      2. Bowl for beaten egg
      3. Bowl for Japanese bread crumb
    7. Once chicken is removed from freezer, take one chicken roll and dredge in flour. Shake excess off and place in egg mixture, coat well and remove with other hand and place into bread crumb bowl, roll around to ensure total coverage and remove with “flour hand: and place on piece of foil.
    8. Repeat for remaining chicken breast rolls
    9. Heat Fryer to 350 degree F

    10.  Cook Chicken Reloudes till Golden Brown and remove

    11.  Transfer  Reloudes to oven safe baking pan and cook until internal temperature reaches 185 degrees F

    12.  Remove from oven and slice on bias 4 to 5 cuts and serve.

     

     

    Chef Ramon

    C.R. Gibbs


  • Rubbed Brazilian Piranha Ribs

    December 14, 2011

    Pan- Roasted Pink Pepper & Cumin- Rubbed Brazilian Piranha Ribs with Hanson Orchard Red Walnut & Nuturfarm Arugula Gremolata with Mandarin Oranges & Lucero Mandarin Infused Olive Oil Vinaigrette

     

    Ingredients:

    4 racks of Piranha ribs (can subtitle any fatty white fish like halibut)

    1 Tbsp. Cumin seeds, roasted & ground

    1 Tbsp. Pink Peppercorns, crushed

    Kosher Salt- to taste (for Piranha rub)

    4 cups Arugula – washed & dried

    4 Mandarin oranges- zest first (reserve for garnish), then peeled and sectioned

    4 Tbsp. Reed Walnuts (available through Hanson Orchard)

    1 tsp. Dijon Mustard

    1 sliced Shallot

    ¼ cup Rice wine vinegar

    ¼ cup Lucero Mandarin Olive Oil

    Salt to taste (for vinaigrette)

    Chili flake- pinch (for vinaigrette)

    Lucero Olio Nuovo Olive Oil- for sauté

     

    Directions:

    1. Season piranha ribs with salt then rub with cumin & peppercorns. Set aside.
    2. Make vinaigrette: mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine vinegar. Then whisk in Lucero mandarin-infused oil, very slowly in a steady slow stream.
    3. In sauté pan, add walnuts & drizzle with a teaspoon of Olio Nuovo Olive Oil, and salt to taste. Lightly toast over low heat until crispy. Do NOT over toast.
    4. In a very hot large sauté pan, sear the piranha ribs in olive oil, then place in a pre-heated 350 degree oven until tender (approx. 10 minutes).
    5. While ribs are in oven, toss arugula & oranges in vinaigrette (be sure to include the shallots)
    6. Place finished ribs on platter and arrange arugula & oranges around them.
    7. Sprinkle the arugula with toasted red walnuts & drizzle extra vinaigrette. Garnish with parsley leaves, mandarin zest & sea salt.

     

    Chef Steve

    Farwood Bar & Grill


  • Hand Made Whole Wheat Tortillas

    December 13, 2011


    Ingredients:

    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Olive Oil

    Water for binding

    Directions:

    1. Use 8 cups of whole wheat flour in a large bowl
    2. 1 heaping tablespoon of baking powder
    3. 1 heaping tablespoon of salt
    4. One cup of Lucero Olive Oil
    5. Mix together well
    6. Add luke warm water to the mixture to bind mixture, knead until no longer sticky
    7. Tear off hand size chunks of dough making small balls, knead the ball of dough stacking them back into the bowl
    8. Once done creating balls, cover with cloth for 10 minutes
    9. Heat hot plate on high
    10. Start rolling balls of dough flat with rolling pin, in round circles, until about 1/8 inches thick or more
    11. Cook on both sides on hot plate for about 15 seconds
    12. Stack finished tortillas once cooked in cloth to keep warm

     

     


  • Lucero’s Squash & Corn Layered Dish

    December 13, 2011

    Ingredients:

    5-6 Tbsp. of Lucero Olive Oil

    3 zucchini

    3 yellow squash

    3 ears of corn

    Directions:

    1. Use a 12-inch frying pan and lid
    2. Sprinkle Lucero Olive Oil on bottom, about 2-3 tablespoons, or until bottom is covered with oil
    3. Quarter dice three zucchini, put in pan as the bottom layer
    4. Quarter dice three yellow squash, layer on top of zucchini
    5. Cut the corn off of three ears and layer on top of squash
    6. Sprinkle with more olive oil to your liking, 2-3 tablespoons
    7. Cover with lid on low heat for 20 minutes

     

     


  • Croutons

    November 10, 2011

    2 cups sliced bread

    2 tablespoons Anthony’s Blend Olive Oil

    2 tablespoons butter

    Garlic salt & pepper to taste

     

    Directions:

    1. Preheat oven to 350 degrees F.
    2. Slice bread into bite size cubes.
    3. In a bowl combine olive oil, butter, and seasonings to taste.
    4. Arrange cubes on an ungreased cookie sheet.
    5. Bake for 20 minutes or until brown.
    6. Let cool and enjoy with soups or salads.

  • French Fries

    October 21, 2011

    Ingredients

    2 1/2 pounds russet potatoes, peeled

    1 teaspoon garlic powder

    1 teaspoon onion powder

    1 teaspoon salt

    1 teaspoon paprika

    Fill deep fryer with Lucero Olive Oil

     

    Directions

    • Mix garlic, onion, salt, and paprika in small bowl- set aside.
    • Slice potatoes into French fries, and place into cold water so they don't turn brown while you prepare the olive oil.
    • Heat olive oil in a large fryer (~325 degrees F).
    • Place potatoes in the hot olive oil to fry. Fry until golden brown and crispy.
    • Remove from oil and place on paper towels to drain.
    • Add season mix to warm fries.

    From the Lucero Kitchen


  • Caprese Salad

    October 12, 2011

    Ingredients

    3 vine-ripe tomatoes

    1 pound fresh mozzarella

    1 bunch fresh basil

    Lucero Olive Oil, for drizzling- Miller’s Blend

    Lucero Traditional Balsamic Vinegar for drizzling

    Coarse salt and pepper to taste

     

    Directions

    • Slice tomatoes and mozzarella into ½ inch thick slices.
    • On a large platter, arrange tomatoes and mozzarella slices.
    • Cut basil leaves into thin strips. Sprinkle basil over the top of tomatoes and mozzarella slices.
    • Drizzle olive oil and balsamic vinegar over salad.

     

    From the Lucero Kitchen


  • Lucero’s Traditional Sirloin Steak

    October 5, 2011

    Ingredients:

    • ¼ Cup Lucero Traditional Balsamic Vinegar
    • ½ Cup Lucero Anthony’s Blend Extra Virgin Olive Oil
    • 1 Garlic clove-mashed
    • Freshly Ground Pepper
    • Coarse Sea Salt
    • 4 Sirloin Steaks

     

    Directions:

    Rinse steaks under cold water and pat dry with a paper towel. Trim excess fat away from edges of meat. Pierce Steak with fork to enable marinated to penetrate meat during marinating. In resealable plastic bag pour in Lucero’s Traditional Balsamic Vinegar and Lucero’s Anthony’s Blend Extra Virgin Olive Oil, set aside. Remove one garlic clove from bulb and peel, removing all outer skin from clove. Mince clove with knife or garlic press, add to balsamic vinegar and olive oil mixture. Add freshly ground black pepper and coarse sea salt to marinade mixture. Seal bag and mix all ingredients together by moving liquid around bag. Submerge sirloin steaks to completely coat in marinade mixture, place in refrigerator for 4-6 hours. Turn bag every two hours to evenly flavor meat.

    From the Lucero Kitchen


  • Lucero’s BBQ Country Ribs

    September 4, 2011

    Serves: 6
    Prep Time: 10 min.
    Cooking Time: 1hr.
    Total Time: 1hr. 10 min.

    Ingredients:

    • 3 ½ lbs. Pork Spareribs
    • 2 (18 ounce) bottles barbeque sauce
    • 1 onion, quartered
    • ½ cup Lucero Wild Cherry Balsamic Vinegar
    • ½ cup Little Thief Tequila Jalapeno Kiss Mustard
    • 1 teaspoon salt
    • 1 teaspoon ground black pepper

    Directions:

    • Place spareribs in a large stock pot with barbeque sauce, onions, Lucero’s Wild Cherry Balsamic Vinegar, Little Thief Tequila Jalapeno Kiss Mustard, salt and pepper. Pour in enough water to cover spareribs and stir mixture to incorporate ingredients. Bring to a low boil, and cook for approximately 40 minutes.
    • Preheat grill for high heat.
    • Lightly oil grate with Lucero’s Anthony’s Blend Olive Oil. Remove spareribs from the stock pot, and place on a preheated grill. Use the barbeque sauce in saucepan to baste ribs while cooking. Grill ribs, basting and turning frequently to avoid burning, for 20 minutes, or until nicely browned.
    • Enjoy with your favorite BBQ side dishes.


  • Garlic Tenderloin

    July 18, 2011

     

     

     

    Ingredients:

    1 pound Pork Tenderloin
    2 tsp Garlic powder
    1 tbsp Lucero Garlic Olive Oil
    2 tbsp Little Thief Sweet Garlic Mustard
    1 tsp Salt
    1 tbsp Fresh parsley

    Directions:
    Preheat the oven to 350 F. Sprinkle the salt and garlic powder over the tenderloin. Drizzle
    Lucero Garlic Olive oil over the top. Sprinkle the parsley down the middle. Spread the Little thief Garlic Mustard over the top. Place on ungreased cookie sheet and bake at 350F for 25 minutes. Turn the heat down to 300F and keep baking until it’s done (about 20 minutes).


  • Meyer Lemon Cupcakes

    July 8, 2011

    Super easy! Just a white box cake mix, Meyer Lemon Olive Oil in place of the oil, Lemon zest added to cake mixture, lemon juice to replace some of the water, homemade lemon butter cream frosting….TA-DA deliciousness!!

    Use Lucero Meyer Lemon Crushed Olive Oil or Mandarin Crushed Olive Oil

    Meyer

    Meyer Lemon Cupcakes1

    Meyer


  • Chocolate Mousse (vegetarian)

    May 12, 2011

    Wow!....Does life get any better than this?

    Ingredients:
    1 - 12oz Silken Tofu, soft
    1 - Cup Guittard semisweet chocolate chips (found in baking section)
    3 - T Lucero Apple Balsamic Vinegar
    -
    1. In a blender, puree tofu until smooth
    2. Melt chocolate in double boiler or in the microwave, remove from heat and mix in balsamic vinegar a little at a time
    3. Add chocolate to tofu, blend thoroughly, pour into individual bowls, chill

    Options
    * You can use vegan chocolate
    * You can top with:
    -fresh berries and mint
    -chocolate shavings
    -dairy-free whipped topping
    -cookie crumbles

    Brought to you by our “Foodie Specialist”:

    Elizabeth Caban
    North Bay Made
    414 1st St E #D
    Sonoma, CA 95476


  • Fresh Summer Salad

    May 12, 2011

    Fresh Summer Salad by Lucero
    Perfect during your local farmers market - fresh fruit and veggie season

    Ingredients:
    2 Large handfuls of green leaf lettuce or spinach
    1 Large fresh peach or nectarine
    1 Cup ripe raspberries
    ½ Cup goat cheese
    ½ Cup walnuts or pecans
    Lucero Olive Oil and/or Balsamic Vinegar
    -
    Directions:
    Split all ingredients into two bowls, and drizzle with your favorite Lucero Olive Oil, our favorite is the Ascolano with Traditional Balsamic Vinegar. Also very tasty is the Meyer Lemon and Red Apple Balsamic.

    Yield: 2 servings


  • Grilled Watermelon Salad

    May 12, 2011

    Grilled Watermelon Salad (One of Grandpa Pete's Favorites!)

    Ingredients:
    1 medium size watermelon
    1/3 c. and 3 Tbsp. Lucero Olive Oil (Arbequina, Miller’s Blend, or Ascolano work well)
    4 c. of Arugula
    ¼ c. Goat cheese
    2 Tbsp. Lucero Traditional Balsamic Vinegar
    -
    Directions:
    Cut watermelon into half-inch squares. Rub with 1/3 c. olive oil and grill until lightly caramelized. Toss arugula, goat cheese, balsamic vinegar and remaining olive oil with caramelized watermelon.


  • Asparagus Gruyere Tart

    May 12, 2011

    Serves: 4
    Prep Time: 15 minutes
    Total Time: 45 minutes
    -
    Ingredients:
    · Flour, for working with the dough and surface
    · 1 sheet frozen store bought puff pastry
    · 2 cups Gruyere cheese, grated
    · 1 ½ pounds medium asparagus
    · 1 tablespoon Lucero Manzanillo Olive Oil
    · Sea salt and freshly ground coarse black pepper
    -
    Directions:
    1. Preheat oven to 400°F. On a flat floured surface, roll the puff pastry into a 16-by-10 inch rectangle. Trim off any uneven edges to shape a rectangle. Transfer puff pastry to a baking sheet. Lightly score pastry dough with a knife 1 inch from edges to outline a rectangle. With a fork, pierce dough inside the rectangle outline at ½ inch intervals. Bake pastry dough until golden brown, about 15 minutes.
    2. Remove pastry shell from oven, sprinkle with grated Gruyere. Trim the bottoms of asparagus spears to fit horizontally across pastry shell. Place asparagus in a single layer over cheese. Brush entire pastry shell and asparagus with Lucero Manzanillo Olive Oil. Season with sea salt and coarse pepper. Bake until asparagus is tender, 25 to 30 minutes.


  • The Best Chocolate Chip Olive Oil Cookies

    April 6, 2011

    Chocolate Chip Olive Oil Cookies

    Developed in the Edible Shasta-Butte “test kitchen” in honor of some of our best local ingredients.  Thanks Earl!

    3 ounces good dark chocolate

    ¾ cup Lucero Chocolate Olive Oil

    1 cup firmly packed brown sugar

    ½ cup granulated sugar

    2 eggs

    1 teaspoon vanilla

    1 ¼ cups whole wheat flour

    1 teaspoon baking soda

    1 teaspoon cinnamon

    ½ teaspoon salt

    3 cups rolled oats

    ¾ cup chopped walnuts

    Preheat oven to 350°F. Lightly hammer the chocolate into large chunks. (This is most easily done with the chocolate still in the bar wrapper) Set aside. Beat together olive oil and sugars until creamy. Add eggs and vanilla; beat well. In a separate bowl, combine flour, baking soda, cinnamon, and salt, and then add to the olive oil mixture, stirring well. Stir in the oats along with the chocolate chunks and chopped walnuts. Drop by rounded spoonfuls onto an ungreased cookie sheet. Bake 8-10 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to a rack. Enjoy one while they are still hot! Makes about 4 dozen


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