Monthly Archives: May 2013

  • Easy Grill Zucchini and Tomatoes

    May 28, 2013




    2 sliced zucchini

    2 diced tomatoes

    4 diced garlic cloves

    3 Tbsp. Lucero Lemon Agrumato Extra Virgin Olive Oil

    chopped fresh basil

    salt & pepper

    Parmesan cheese






    Combine all ingredients in an Aluminum foil pouch. Grill on high

    heat for 15 minutes. Top with parmesan cheese and serve!



  • Grilling With Olive Oil

    May 21, 2013



    Barbeque Grilling and Olive Oil go hand in hand. Enjoy the
    Lucero grilling tips and keep your Grill-Master title intact!


    Tip  Number 1, Oil The Grill


    Oil the grill after it’s hot and right before you place the food on the

    grate to prevent food from sticking.



    Tip Number 2, Grilling With Citrus


    Squeeze lemons, limes and oranges over grilled meat, seafood and

    vegetables and then finish the dish with a drizzle of extra virgin

    olive oil. Add citrus to an  olive oil marinade...and let the meat

    soak in it.



    Tip Number 3, Grilling With Olive Oil



    Put olive oil in a spray bottle (non aerosol mister) and use it for

    misting  foods as they grill.  The misted oil creates a nice glaze and

    helps keep food moist. Be careful that you never put food dripping

    with  oil on the grill in order to avoid flare ups. . If you want more

    after grilling simply drizzle a little more on after cooking!




    Click here for a fun recipe: Lucero Steak Marinade




    Tip Number 4, Grilling Veggies In Foil


    Wrap veggies in aluminum foil packets to keep them moist, and it

    makes for a super easy clean up.



    Tip Number 5, Grilling With An Herb Brush



    Try tying together a bunch of fresh rosemary or thyme to make a

    brush for basting your meats with olive oil as they grill. We

    suggest a robust intensity extra virgin olive oil like

    Lucero Barnea Extra Vigin Olive Oil.

    or this single variety,

    Lucero Taggiasca Extra Virgin Olive Oil



    Make your own herb brush. Instructions here: Jamie Oliver


    For a great marinade, try one of our flavored extra virgin olive oils;

    Lucero Rosemary Infused Olive Oil

    Lucero Garlic Infused Olive Oil

    Lucero Basil Infused Olive Oil

    Lucero 3 Alarm Chili Oil

    Lucero Persian Lime Agrumato


    Taste Notes-Barnea is
    Lucero Yellow Green Label-Med






  • Lemon Strawberry Muffin- Complements of Duffy

    May 13, 2013





    8.5 oz all purpose flour

    6 oz pure cane sugar

    1/8 tsp. salt

    2 tsp. baking powder

    1/2 tsp. baking soda

    8 oz sour cream, by weight

    2 oz Lucero Lemon Infused Olive Oil

    1 oz  Lucero Lemon White Balsamic

    .2 oz vanilla

    1 egg

    8 oz strawberries, cut in small dice (1/4" x 1/4" square)

    2 oz nuts, chopped



    Preheat oven to 400°F.


    1- Lightly spray 12-cup muffin pan with non-stick spray, or line 

    with paper baking cups.


    2- In a mixing bowl, combine dry ingredients.  In a separate bowl,

    whisk sour cream with oil, balsamic, egg, & vanilla until smooth.


    3- Pour creamy mixture into flour mixture, stir until ingredients

    are moistened. Fold in berries & nuts. Use #12 scoop and scoop

    batter into prepared muffin cups.


    4- Bake for 18-23 minutes or until muffins are golden and tops

    spring back when lightly touched. Cool in muffin cups on wire

    rack for 5 minutes. Remove from pan to wire rack to cool




    Notes: Taste your berries to see how sweet they are, if they are
    really tart add sugar if needed. You can also use other berries,
    such as raspberry or blueberry. Toast chopped nuts for 5 mins,
    to bring out the nuttiness





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