Monthly Archives: December 2011

  • Lucero Olive Oil Gelato

    December 14, 2011

    Ingredients:

     

    3 cups milk

    1 cup heavy cream

    6 egg yolks

    1 cup sugar

    2/3 cup Lucero Ascolano Extra Virgin Olive Oil

     

    Directions

     

    1-  In a saucepan over medium heat, whisk together the milk and cream.

    Bring to a simmer.

     

    2-  Meanwhile, in the bowl of an electronic mixer fitted with the whisk

    attachment beat the egg yolks and sugar on medium-high speed

    until thick and tripled in volume, about 5 minutes. Reduce the speed

    to medium-low, slowly drizzle in the olive oil and beat until

    combined, stopping the mixer occasionally to scrape down the sides

    of the bowl.

     

    3-  Slowly add 2 cups of the hot milk mixture, ¼ cup at a time, beating

    until just combined.

     

    4-  Slowly pour the yolk mixture back into the

    saucepan, whisking with a handled whisk until combined. Place the

    pan over the medium-low heat and cook, whisking constantly, until

    the mixture coats the back of a spoon and a candy thermometer

    registers 175 degrees F, about 15 minutes.

     

    5-  Strain the custard through a fine-mesh sieve into a bowl. Place the

    bowl in a larger one partially filled with ice water and cool the custard

    to room temperature, stirring occasionally. Cover with plastic wrap

    and refrigerate until cold, about 2 hours.

     

    6-  Transfer the custard to an ice cream maker and freeze according

    to the manufacture’s instructions. Transfer the gelato to a chilled

    container.

     

    7-  Cover and freeze until firm, at least 3 hours -can be 3 days, before

    serving.

     

     

    Taste Note: Ascolano is 
    Lucero Yellow Green Label-Med

    Chef Ramon of  C.R. Gibbs

     

     

     


  • Mandarin Wild Rice Salad

    December 14, 2011

    Ingredients

     

    1 cup cooked wild rice

    ½ cup toasted walnuts

    ½ cup craisins (dried cranberry)

    ½ cup feta cheese

    2 oz. Lucero Mandarin Orange Extra Virgin Olive Oil

    2 cup baby greens

    2 tsp finely chopped  fresh sage

     

    Directions

     

    1-  Toss wild rice, walnuts, craisins and sage together

     

     

     

    Plating Suggestion

     

     

    2-  Divide greens equally into 4 parts. Place greens on

    4 plates

     

    3-  Top each plate greens with wild rice mixture

     

    4-  Sprinkle feta on top of each plate

     Drizzle olive oil on each

     

     

    Chef Ramon
    C.R. Gibbs 
    
    
    

  • Mediterranean Chicken Roulade

    December 14, 2011

    Ingredients

     

     

    Directions

     

    1-  Butterfly chicken breast

     

    2-  In a medium size bowl, combine goat cheese, spinach,

    tomates,  artichoke 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, fold ends of

    chicken and roll.  Place in freezer for 30 minutes

     

    Meanwhile, make standard breading station…

     

    4-   Gather a bowl for flour, bowl for beaten egg, bowl for

    panko bread crumbs

     

    5-  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,

     

    6-  Roll around to ensure total coverage and remove chicken

    with “flour" hand and place on piece of foil.

     

    Repeat for remaining chicken breast rolls

     

    Heat fryer to 350 degrees F

     

    1.  Cook chicken roulade till golden brown and remove

    2.  Transfer  reloudes to oven safe baking pan and cook

    until internal temperature reaches 185 degrees F

    3.  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

    Ingredients

     

    Lucero Mandarin Infused Olive Oil vinaigrette

    4 racks of piranha ribs (can use 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)

     

    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 pepper flakes- pinch (for vinaigrette)

    Lucero Olio Novello Olive Oil- for sauté

     

    Directions

     

    Season piranha ribs with salt then rub with cumin &

    peppercorns. Set aside.

     

    1-  Make Vinaigrette

     

    Mix 1 tsp Dijon, pinch of chili flake, shallots, & rice wine

    vinegar. Then whisk in  Lucero Mandarin Orange Olive Oil 

    very slowly in a steady slow stream.

     

    2-  In sauté pan, add walnuts & drizzle with a tsp. of

    Lucero Olio Nuovo.  Salt to taste. Lightly toast over low heat

    until crispy. Do NOT  over toast.

     

    3-  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).

     

    4-  With ribs in oven, toss arugula & oranges in vinaigrette (don't

    forget the shallots)

     

    5-  Place finished ribs on platter of arugula salad and* if desired

    place mandarin oranges around them

     

     

    6-  Sprinkle the arugula with toasted red walnuts & drizzle extra

    vinaigrette.

     

    7-  Garnish with parsley leaves, mandarin zest &

    sea  salt.

     

     

    Chef Steve of  Farwood Bar & Grill
    
    
    

     


  • Hand Made Whole Wheat Tortillas

    December 13, 2011

    Ingredients

     

    8 cups of wheat flour

    1 Tbsp. of salt

    1 cup Lucero Hojiblanca Extra Virgin Olive Oil

    water for binding

     

    Directions

     

    Use 8 cups of whole wheat flour in a large bowl

    1 heaping tablespoon of baking powder

    1 heaping tablespoon of salt

    One cup of Lucero Olive Oil

     

    Mix together well

     

    1-  Add luke warm water to the mixture to bind mixture,

     

    2-  Knead until no longer sticky

     

    3-  Tear off hand size chunks of dough making small balls

    Knead the ball of dough stacking them back into the bow

    Once done creating balls, cover with cloth for 10 minutes

     

    Heat hot plate on high

     

    4-  Roll dough balls flat with rolling pin, in  1/8 " thick circles

     

    5-  Cook on both sides on hot plate for about 15 seconds

     

    6-  Stack finished tortillas once cooked in cloth to keep warm

     

    Taste Notes: Hojiblanca is
    Lucero Purple Label: Mild-Delicate
    
    photo-Heidi of fooddoodles.com
    
    

     


  • Lucero’s Squash And Corn Layered Dish

    December 13, 2011

     

    Ingredients

     

    5-6 Tbsp. of Lucero Lemon Infused Extra Virgin Olive Oil

    3 zucchini

    3 yellow squash

    3 ears of corn

    a few basil leaves and sprink onion ends for garnish

    Option: sprinkle of feta cheese along with ground nuts

     

    Directions

    Use a 12-inch frying pan and lid

     

    1-  Sprinkle Lucero Extra Virgin Olive Oil on bottom until covered

     

    2-  Quarter dice three zucchini, put in pan as the bottom layer

     

    3-  Quarter dice three yellow squash, layer on top of zucchini

     

    4-  Cut the corn off of three ears and layer on top of squash

     

    5-  Sprinkle with more olive oil to your liking, 2-3 tablespoons

     

    6-  Cover with lid on low heat for 15 minutes

     

     

     


6 Item(s)