Main Dish

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  • Roasted Eggplant With Cheese

    November 1, 2018

     

     

    Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe and

    images by DL Acken reprinted with the permission of TouchWood

    Editions.  

    Eggplant and Cheese in Catalonia

     

    Eggplants and cheese is a traditional dish for the Jewish

    community in Catalonia. According to the archives, during the

    Inquisition, the inquisitors would look carefully at how people

    were cooking their food to see if they were continuing to secretly

    practice Judaism while claiming to have converted to

    Catholicism.

     

    This was a dark period in Spanish history, but some beautiful

    recipes evolved during this time and, because of meticulous

    record keeping, there is an amazing repository of food and recipe

    information from the era.

     

    Roasted Eggplant With Cheese, Serves Four

    Berenjena con Queso

     

    1 large eggplant

    2 Tbsp sea salt

    3/4 cup 2% milk

    1/2 cup whipping (35%) cream

    1/4 cup + 2 Tbsp Rosemary infused olive oil, divided

    1 small white onion, finely chopped

    2 Tbsp all-purpose flour

    1 cup grated mozzarella cheese

    1/2 cup Panko bread crumbs

    2 cloves garlic, crushed

    1/4 cup chopped fresh curly parsley

    2 tsp fresh thyme leaves

    sea salt and cracked black pepper

    1/2 cup grated Manchego cheese

     

    Slice the eggplant into 1–11/2-inch-thick rounds. Place two or three

    sheets of paper towel on a cutting board or baking sheet and

    sprinkle with a little of the salt.

     

    Place the eggplant rounds on the  paper towel, sprinkle with the

    remaining sea salt, and then cover  with more paper towel. Let

    stand for 20–30 minutes to allow  the water to drain from the

    eggplant.

     

    Preheat the oven to 375°F.

     

    Bring a large saucepan of water to a boil.

    Set the eggplant slices on a splash guard or in a flat-bottomed

    strainer. Steam them for 3–4 minutes, until just soft and tender.

    Ensure that the eggplant doesn’t touch the water. Carefully place

    the eggplant in a single layer in the bottom of a baking dish or

    roasting pan.

     

    While the eggplant is resting, bring the milk and cream to a

    simmer in a small saucepan over medium heat.

    In a frying pan or heavy-bottomed saucepan over medium heat,

    warm the 1/4 cup of olive oil and then add the onion. Sauté for 2

    minutes, until the onion is just translucent but not brown.

     

    Add the flour and stir to get rid of any lumps and form a loose

    paste. It will bubble up a little—that’s OK. Gently pour the warmed

    milk mixture into the paste a little at a time, stirring constantly to

    prevent any lumps from forming and allowing the sauce to begin to

    thicken.

     

    Turn down the heat to low...

     

    ..and continue to stir for 2–3 minutes, until the sauce is fully

    combined. Add the mozzarella cheese and remove the pan from the

    heat. Stir everything for 30 seconds to ensure the cheese is fully

    incorporated. The heat from the sauce will melt the cheese.

     

    In a small bowl, mix together the remaining 2 Tbsp of olive oil, the

    Panko, garlic, parsley, and thyme until a coarse crumbly mixture has

    formed.

     

    Pour the cheese sauce over the eggplant in an even layer, scraping the

    pot clean. Sprinkle the Manchego cheese evenly over the top of the

    sauce then sprinkle it with the Panko mixture.

     

    Bake for 25–30 minutes, until the eggplant is tender and the cheese

    is bubbling. If necessary, turn the broiler on to brown the top of the

    dish for 2–3 minutes before removing from the oven and serving.

     

    This dish doesn’t keep well and is best consumed the day it’s made.

    Serve alongside grilled steaks with garlic aioli (page 115) or beans

    and rice (page 71), or braised chicken (page 103) for a delicious

    warm meal.

     

    For more of Emily's recipes from Spain click HERE

     

     

     

     


  • Roasted Pumpkin Soup

    October 31, 2018

     

    Recipe excerpted from Greece © 2017, Emily Lycopolus.  Recipe

    and images by DL Acken reprinted with the permission of

    TouchWood Editions

     

    Pumpkins, Traditional Greek Ingredient

     

    Pumpkin is a very common vegetable in Greece—something I didn’t

    realize until I was digging around some traditional Greek cookbooks.

    It’s used in savory dishes such as soups and stews where North

    Americans might use a squash, and it’s also super delicious simply

    roasted and presented as a side dish.

     

    In this simple soup recipe, roasting the pumpkin in the

    Lemon infused olive oil brings out a touch  of sweetness without

    overpowering the other flavors.

     

    Roasted Pumpkin Soup Ingredients

    Serves four

     

    1 small pumpkin (see sidebar)

    2 yellow onions

    1 head of garlic

    1/2 cup Lemon infused olive oil, divided, plus extra for garnish

    1 tsp smoked paprika

    1/2 tsp ground cumin

    sea salt and cracked black pepper

    4 cups vegetable stock

    1 1/2 cups plain Greek yogurt divided (store-bought or homemade,

    see page 17),

    toasted pumpkin seeds for garnish

     

    Preheat the oven to 400°F.

     

    Slice the pumpkin in half, remove the seeds (setting them aside

    for now), and place the pumpkin cut side down directly on the

    oven rack. (You might want to place a baking tray directly

    underneath to catch any cooking juices.)

     

    Bake for 45 minutes.

     

    Leaving their skin on, slice the onions in half widthwise and place

    them on a baking tray. Slice the top off the head of garlic, keeping

    the skin on and the bulb otherwise intact, and add it to the baking

    tray.

     

    Remove the pumpkin from the oven and place it cut side up on the

    baking tray. Drizzle the head of garlic and onions with a few

    tablespoons of the olive oil, then use the remaining olive oil to brush

    the cut sides of the pumpkin. Scatter the paprika and cumin over the

    top of all the veggies, and season to taste with salt and pepper.

     

    Bake for 20 minutes

    ..and then remove from the oven and allow to cool enough to handle.

     

    In a large soup pot over medium-high heat, squeeze the garlic from

    the bulb, scrape the flesh from the roasted pumpkin, and add the

    onions (without the skin) and any cooking juices, and pour in the

    vegetable stock. Bring to a boil, then turn down the heat to

    medium-low and simmer, covered, for 25 minutes.

     

    Remove from the heat and let cool, uncovered, for 10 minutes. In

    batches, transfer the soup to a food processor fitted with the steel

    blade or a blender, and purée until creamy smooth.

     

    Return to the pot, and place over the lowest possible heat. Whisk

    in 1 cup of the Greek yogurt. Simmer for 5 minutes to ensure the

    soup is warmed all the way through. Transfer to serving bowls and

    serve with a dollop of the remaining yogurt and pumpkin seeds

    scattered over the top.

     

    Leftover soup can be stored in an airtight container in the fridge for

    up to 3 days, or frozen for up to 3 months.

     

    For more of Emily's Greece recipes click HERE

     

     


  • Beef Cacciatore

    October 31, 2018

     

     

    Recipe excerpted from Italy © 2017, Emily Lycopolus. Recipe and

    images by DL Acken, reprinted with the permission of  TouchWood

    Editions.  

     

    Beef Cacciatore

    Serves four–six

     

    This braised roast makes a lovely winter meal. The balsamic adds

    the most amazing touch—the Fig dark balsamic adds a touch of

    rich sweetness, although a Traditional balsamic can  substitute

    for equally delicious results. You’ll need an ovenproof, flame-

    proof pan for this. (I use a cast iron roasting pan or dish.)

     

    Ingredients

     

    3–4 lb beef rump roast

    2 Tbsp chopped fresh rosemary leaves

    Sea salt and ground black pepper

    1 large yellow onion

    2 cups button mushrooms

    4 garlic cloves

    3 Tbsp extra virgin olive oil(robust)

    1 (28 oz) can whole plum tomatoes

    2 cups beef stock

    3/4 cup Fig dark balsamic vinegar

     

    Preparation

     

    If you want to cook this while you’re out, place the roast in the

    bowl of a crock pot, cover with the mushroom mixture, and pour

    in the balsamic and stock as directed. Cover and cook for 6–8

    hours on low. Let sit for 15 minutes before carving.

     

    Rinse the beef with hot water and pat it dry. Season with the

    rosemary and salt and pepper, and let sit for 5 minutes.

    Meanwhile, chop the onion, slice the mushrooms, and crush

    the garlic cloves with the flat side of a knife, keeping the cloves

    whole.

     

    Heat the ovenproof, flame-proof pan over high heat and drizzle

    in the olive oil. Sear the roast on all sides. Don’t rush this process

    —allow it to brown fully and evenly, including the ends. Remove

    the roast from the pan and turn down the heat to medium.

     

    Place the onion and garlic in the pan and sauté them in the beef

    drippings (add 1 Tbsp olive oil in the unlikely event of the pan

    being dry) until just translucent, then add the mushrooms and

    cook until the mushrooms start to soften, 3–5 minutes.

     

    Pour the juice from the tomatoes into the pan and stir to gently

    scrape off any bits from the bottom of the pan. Gently crush the

    tomatoes in your hands before adding them to the onion-mushroom

    mixture.

     

    Continue to sauté the mixture for 3–5 minutes, just until the tomato

    juices begin to reduce and the sauce starts to thicken.

     

    Preheat the oven to 350°F.

     

    Remove the pan from the heat. Nestle the roast into the mushroom

    mixture. Pour in the beef stock and the balsamic vinegar and cover

    tightly with a lid or foil.

     

    Bake until the internal temperature of the roast reaches 160°F, 1 1/2

    hours. Let the roast sit for 10–15 minutes before carving. Serve with a

    spoonful of braised mushrooms on the side.

     

    For more of Emily's Italy recipes click HERE

     

     

     


  • Stuffed Meatballs, Kibbeh

    October 28, 2018

     

    Recipe excerpted from Syria © 2018, Emily Lycopolus. Recipe and

    images  by DL Acken reprinted with the  permission of  TouchWood

    Editions.  

     

    Stuffed Meatballs

    Kibbeh

     

    Kibbeh is a staple dish in Syrian cuisine. This bulgur-based treat is

    prepared a variety of ways. It can be baked or fried, in patty- or in

    ball-form, stuffed with meat or vegetables.

     

    Some Syrian cookbooks dedicate entire chapters to this endlessly

    diverse dish. In this recipe, the pomegranate balsamic adds a

    richness to the filling and helps to

    caramelize the meat and keep it tender.

     

    Ingredients 

    Serves four

     

    Kibbeh paste

    1 cup bulgur

    1 lb lean ground beef or lamb, divided

    1/4 cup diced red onion

    2 tsp Aleppo Spice (1.5 tsp. ground allpsice, 1Tbsp ground

    cinnamon, 1tsp ea. ground pepper, ground cardamom,

    nutmgeg, 1/2 tsp.ea. ground nutmet, cloves, ginger)

    sea salt and cracked black pepper

     

    Kibbeh filling

    1/4 cup chopped walnuts

    4 Tbsp Lime  infused olive oil

    2 Tbsp Pomegranate dark balsamic vinegar

     

    These make a hearty addition to any soup, stew, or braised

    meat dish. While they’re usually added raw and cooked

    with the other ingredients, you can also add them to a

    finished  dish once they’ve been cooked.

     

    Preparing kibbeh with cooked meat rather than raw meat

    ensures that you won’t find a meatball with a raw center.

     

    In Damascus, it is common to find these meatballs filled

    with ground meat and pomegranate molasses. In

    Aleppo, butter and mint is a common filling.

     

    Prepare the Bulgur

     

    1-  Rinse the bulgur under cold water, then place it in a small

    bowl, add enough cold water just to cover it, soak for 10 mins., and

    then drain.

     

    2-  Place half the ground meat in the bowl of a food processor or

    blender with 1 Tbsp of cold water and pulse a few times tobegin to

    break it up. Add the drained bulgur, red onion, 1 tsp of the Aleppo

    spice, and salt and pepper to taste.

     

    3-  Pulse a few times to blend everything and then process until you

    have a very creamy fine paste. The bulgur should be completely

    ground and mixed with the meat.

     

    4-  Transfer to a bowl, cover, and place in the fridge for a few hours

    (or the freezer for about 25 minutes) to chill and firm up.

     

    Prepare the Meat Filling

     

    1-  In a frying pan over medium heat, place the chopped walnuts and 1

    Tbsp of the olive oil. Using a wooden spoon, mix them together until

    the walnuts are fully coated with oil. Continue to stir for 2–3 minutes,

    until the walnuts are evenly browned.

     

    Remove from the pan and set aside in a medium sized

    bowl.

     

    2-  Without cleaning the frying pan, place the remaining 1/2 lb  of

    meat, remaining 1 tsp Aleppo spice, and salt and pepper to taste in

    the pan and brown the meat over medium high heat. As the meat

    begins to brown, break it up with your wooden spoon so the meat is

    very fine.

     

    3-  When almost all the pink is gone, add the balsamic and continue

    to sauté until it has been absorbed. Add walnuts, sauté for 1 minute,

    then remove from the heat and transfer to the bowl the walnuts were

    in (so we’re not using extra dishes!!) and allow to cool enough to

    handle.

     

    4-  When you’re ready to make the kibbeh, line a baking tray with

    parchment paper and remove the kibbeh paste from the fridge or

    freezer. Scoop a heaping tablespoon into your hands and form it into

    a ball. If the paste is too moist and difficult to handle, put it back in

    the fridge for 20 more minutes.

     

    5-  Using your index finger, gently press down in the center of the

    kibbeh ball to form a small divot and gently separate the sides, making

    a little well. Take about 1 tsp of the meat and walnut filling, place it in

    the well, then gently press the edges of the ball together, completely

    encasing the filling.

     

    6-  Place each meatball on the prepared baking tray. Place the balls in

    the fridge for 30 minutes to rest. At this point, you can also freeze them.

    (Freeze them on the baking tray and then transfer them to freezer-safe

    containers for up to 3 mos.)

     

    Preheat the oven to 400°F.

     

    7-  Drizzle the stuffed kibbeh with the remaining 3 Tbsp of olive

    oil and shake the tray to roll them around slightly so they’re well

    coated in oil.

     

    8- Bake for 7 minutes, shake the tray to roll them around a bit again,

    and then bake for an  additional 5 mins to ensure the outside is

    cooked and the inside is warmed through. (If cooking from frozen,

    cook for 12 minutes and then 10minutes.)

     

    9-Remove from the oven and serve immediately. I love to serve them

    with tahini garlic yogurt sauce (page 21) and simple  Syrian slaw

    (Page 81)

     

    For more of Emily's Syria Recipes click HERE

     

     


  • Quick & Easy Tarte Soleil (Sun Tart)

    October 21, 2018

     

    Ingredients

     

    2 packages of puff pastry trimmed into circles (we like

    DuFour brand)

    Your favorite Lucero tapenade,Green Olive,

    Artichoke Lemon, or  Roasted Tomato Tapenade

    1 egg, beaten

     

    Instructions

    Preheat oven to 400°

     

    1-  Line a baking sheet with parchment paper

    Roll out pastry and cut two free hand circles or use a pie tin

    or cake pan as a guide

    2-  Transfer the first pastry circle onto the parchment

    Spoon and spread the tapenade of choice over the circle

    leaving a 1 border around the edge

     

    3-  Place the second pastry circle on top of the tapenade

    Invert a small bowl or glass onto the center of the pastry to

    create a round impression

     

    4-  Cut from the impression line to the edge at the quadrants

    then add cut lines at the eighths and sixteenths or so.  Our sun

    tart had 24 rays.

    Illustration 1

     

    (Move the tray to the freezer for 5 minutes or so to firm the

    pastry for easier handling.)

    5-  Remove the tray from the freezer and twist each ray two

    turns leaving the outside flat.  We choose to alternate the

    directions inward for looks; feel free to turn all in the same

    direction if you prefer as that is the most common in any event.

     

     

    Illustration 2

    6-  Move the tray to the freezer for another five minutes to

    keep the pastry firm. Beat 1 egg for an egg wash

    Remove the tray from the freezer and brush the beaten egg

    onto the tarte.

    Illustration 3

     

    7-  Once again move the tray to the freezer to firm the pastry

    to ensure your work will keep its shape in the oven. You can

    even prepare this ahead of time remembering to cover your

    work lightly.

     

    8-  Bake the tart for 20 to 25 minutes until golden brown

    and puffy. Serve warm

     

    Lucero Kitchen

     

     

     

     


  • Spanish Tortilla

    October 18, 2018

    Recipe excerpted from Spain © 2018, Emily Lycopolus. Recipe  and

    images by DL Acken reprinted with the permission of TouchWood

    Editions.  

    Spanish Tortilla, Serves six

    Tortilla de Patatas (potato omelette)

     

    This classic dish is as simple as it is delicious. Serve with aioli or chilled

    with a meat and cheese platter.

     

    Ingredients

     

     

    4 large potatoes (Yukon gold or russet are best for this)

    1 white onion

    1/2 cup Miller's Blend extra virgin olive oil

    (try this with Hojiblanca Single Variety)

    8 eggs

    1 Tbsp water

    1/4 cup Rosemary infused olive oil

    sea salt and cracked black pepper

     

    Making Egss Light and Fluffy

     

    Adding the water while whisking the eggs means they’ll be light and

    fluffy after cooking. The steam creates air pockets, which in turn

    create an extra-fluffy texture. This is a great way to scramble eggs.

     

    Preheat the oven to 350°F

     

    Peel the potatoes and slice them thinly and evenly. (I use a

    mandoline set at 1/10 inch.) Slice the onion into rounds or half-

    moon shapes as thin as the potato slices. .

     

    In a large ovenproof frying pan, heat the extra virgin olive oil over

    medium heat. Add the onions and then the potatoes. Sauté for 3–5

    minutes, using tongs to flip the potatoes to ensure even cooking.

    When the onion is translucent but not brown and the potatoes are

    fork-tender, not falling apart, remove the frying pan from the heat

    and set aside.

     

    Allow the potatoes and onion to cool in the pan for 5–10 minutes

    while you prepare the eggs. In a large bowl, whisk together the

    eggs, water, and Rosemary infused olive oil until light and frothy.

     

    Ease the potatoes and  onions in the frying pan in a single layer.

    Pour the egg mixture over the top and sprinkle with salt and pepper

    to taste. Lift a few of the potatoes around the outside edges to ensure

    that the egg mixture has seeped underneath to coat the bottom of

    the pan.

     

    Bake the egg mixture for 35–40 minutes, until the top is firm and a

    toothpick inserted in the center comes out dry with only a few potato

    crumbs on it. Remove the pan from the oven and run a knife or

    spatula around the outside of it to loosen the egg.

     

    6- Let rest for 10 minutes, then place a large serving platter or cutting

    board over the top of the frying pan; carefully (with oven mitts on!)

    flip the pan over to turn the tortilla onto the platter.

     

    Cut into wedges and serve warm. This will keep in an airtight

    container in the fridge for up to 4 days.  Reheat it in a 350°F oven

    for 10 minutes.

     

    For more of Emily's recipes from Spain click HERE

     

     

     


  • Fruity Balsamic Vinegar Marinade

    August 19, 2018

    Enjoy the fruity balsamic vinegars with roasted, grilled, or barbecued meats

     

     

    We talk and read about marinades (noun) and marinating (verb) this

    time of year, however what are they really?  I mean, even if you're

    making and using a marinade and not just talking about them, what

    makes them what they are?  What I thought would be a hint in an

    "origin story" was interesting, even if it is not precisely related.

     

    Have you ever noticed that the words "mar" and "marina" are part

    of the spelling of "marinade"?  It is no accident because it refers to

    the use of brine (as in aqua marina / sea water) in a cooking

    process. Food writers believe that this bygone technique was the

    genesis for cooks adding flavor by immersing food in liquid.

     

    Today, we think of brining and marinating separately, however

    both deliver flavor through a liquid medium.  Modern marinades

    use mildly acidic formulations to achieve this with wine, citrus, or

    vinegar, and as long as the meat is not too delicate and the medium

    not too strong, the effect is to tenderize as well as flavor.  Our

    Traditional Balsamic Vinegar from Modena is between 4% and

    4.5% acidity and seems well suited to use in marinades.

     

    Sales Associates Ivan, Eddie, and Sarah spend a good deal of time

    with guests in our Tasting Room exploring flavors and sharing ideas

    about food and cooking.  Here's a recipe that Ivan is recommending

    this week as we enter the summer outdoor entertaining months.

    Blackberries = summer, don't you think?

     

    Ingredients

     

    3.4 oz. (full 100 ml bottle)  Blackberry Red Balsamic Vinegar

    3.4 oz. (full 100 ml bottle) Arbequina Extra Virgin Olive Oil

    1 Tbsp. Country Dijon Mustard

    1 Healthy Pinch of Maldon Sea Salt

     

    Whisk or shake vigorously in a small jar.

     

    Use ⅔ of the recipe to marinate or pork for 4 to 12 hours covered in

    the refrigerator.  We found the extra time worthwhile as the

    blackberry flavor did come through a bit more.  Once you've prepared

    your beef or pork steak, allow it to cool slightly before slicing.

     

    Arrange on the plate and use the reserved (unused!) marinade as

    a finishing sauce.

     

    IMPORTANT:  Never use leftover marinade as it has been in

    contact with raw meat.  Always discard it!

     

    Of course, don't feel constrained by our suggestion -- we hope

    you try other combinations of our oils, vinegars, and mustards

    this summer!  Let us know what you think in the comments,

    and happy cooking!

     

     

     


  • Olive Oil & Rosemary Lamb Chops

    March 28, 2018

    Rack of lamb with garlic, rosemary and peppercorns

     

    Spring lamb is an obvious choice for entertaining this time of year.  We
    love the simplicity of this recipe, which allows the quality of the
    ingredients speak for themselves.

     

     

    We recommend  broiling, which  uses an intense radiant heat similar
    to grilling with less effort and no  worry about inclement weather!
    A broiler's intensity at nearly 600°F produces a delicious Maillard
    reaction of browned (caramelized) foods  adding savor and one extra
    layer of complexity.

     

    INGREDIENTS

     

    8 lamb chops, about 1" thick

    6 to 8 Tbsp Extra Virgin Olive Oil

    2 garlic cloves, minced

    4 tsp.  chopped fresh rosemary

    Maldon salt to taste

    freshly ground black pepper

     

    INSTRUCTIONS

     

    Set the broiler to high

    Coat the lamb chops with half the oil and all of the seasonings

    Broil for 5 minutes, and use the balance of oil to baste the

    chops. Turn and broil for approximately 5 minutes more

     

    Pair this with a California Cabernet Sauvignon

     

     

     


  • Fabulous Potato Soup

    January 2, 2018

     

     

    A hot bowl of  potato soup with a fresh sprig of thyme

     

    Saying that it’s cold outside is an overwhelming understatement
    this week for most of the  country to be sure!  We gave this some
    thought and created a simple soup recipe using ingredients you're
    likely to have in your pantry.

     

    We chose Lucero Favolosa Extra Virgin Olive Oil because it's
    one of our bright and recently harvested oils. Its sweet, floral
    nature complements this recipe well.  That said, you can use
    any fresh EVOO  — from the most delicate to most robust.
    Favolosa means “Fabulous”, so we’re calling this Fabulous
    Potato Soup.

     

    We hope you enjoy making and eating it!  Stay warm and let

    us know how you like it on Facebook or in a product review.

     

     

    Ingredients

     

    1 whole medium onion, diced

    3 whole carrots, diced

    3 stalks celery, diced

    4 Tbs Lucero Favolosa or any Lucero EVOO

    6 whole small russet potatoes, peeled and diced

    8 cups poultry bone broth or vegetable stock

    3 Tbs all-purpose flour

    1 cup milk

    1/2 cup heavy cream

    1/2 tsp.  Maldon English Flake Salt, more, if desired

    freshly ground black pepper to taste

    1 tsp fresh parsley, minced

    Lucero Extra Virgin Olive Oil (EVOO) for drizzling on top

     

    Directions

     

    1-  Warm the olive oil in a soup pot over medium heat and add 

    onions, carrots, and celery. Stir and cook for about 3 minutes

    or until the onions are translucent, then add the diced potatoes

     

    2-   Cook for 5 minutes, seasoning with salt and pepper.

     

    3-  Add the broth and bring it to a gentle boil.  Cook  10 minutes,

    or until the potatoes start to become tender. Whisk the flour

    and milk together, then pour into the soup and cook for another

    5 minutes.

     

    4-  Remove 1/2 to 2/3 the soup and blend in batches in a blender/

    food processor until completely smooth.  Be careful when you

    blend hot soup, in fact, we recommend that you allow the soup

    to cool, if possible. If you have one, use an immersion blender

    instead of a stand blender or food processor.

     

    5-  Return the blended soup to the soup pot and heat it to adjust

    seasoning.  Stir in cream, then parsley, and reserve a bit of

    parsley  for garnish.

     

    6-  Serve with a a bit of fresh EVOO on top.  Finish with the

    remaining chopped parsley. If you don’t like parsley, substitute

    any fresh herbs you have on hand such as thyme, as shown.

     

    Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate

    Try this recipe with Lucero Five Star Blend Extra Virgin

     

    Recipe from the Lucero Kitchens courtesy of Donald S.

     

     

     


  • Za'atar Shakshouka Egg Dish

    December 13, 2017

     

    Shakshouka

    I was in Israel to meet with someone who would eventually become

    Lucero's za’atar herb blend producer when I discovered this dish.

     

    We rose at dawn in Haifa and drove southeast.  There was time for

    coffee and breakfast before crossing the border to Nablus to

    learn about making olive oil soap. We were in a cafe' in a modest

    shopping area in a modest suburb when I saw something on

    the menu called shakshouka.  Intrigued, I asked about it the waiter

    told me I’d love it. I ordered it, and I did.

     

    Although it's a breakfast food in the middle east and North Africa,

    where it originated,  The New York Times calls shakshouka the

    “apex of eggs-for-dinner”  You might know it as “eggs in purgatory”

    made by poaching eggs in tomatoes, peppers and onion.

     

    Here’s a recipe from our friend Cheryl.  You can make it at home using

    our Barnea Extra Virgin Olive Oil — a modern Israeli olive variety we

    grow in Corning — along with the za’atar herb blend we source from

    Sindyanna of Galilee twice a year.

     

    Enjoy in good health!

    Ingredients

    Serves 3-4  people

     

    1 onion

    1 yellow bell pepper

    1  fresh tomato

    1 red chili pepper

    2 or 3 cloves garlic

    4-5 sprigs fresh parsley

    5 Tbsp. Barnea Extra Virgin Olive Oil

    1 cup chopped (canned) tomatoes or over-ripe drained fresh

    1 tsp. sweet paprika

    1 Tbsp or more to taste Lucero Za’atar Herb Blend

    (This za'atar has full flavor- no need to over season)

    ½ tsp. turmeric

    ½ tsp. English Flake Sea Salt

    4 eggs

     

    Directions

    Dice all the vegetables. Use an oven safe skillet

     

    1-  Sauté the onion in the oil until translucent. Add the yellow

    pepper,  chili pepper, garlic, fresh tomato and canned tomatoes.

    Add the paprika, cumin, turmeric, and salt, and simmer until

    vegetables cook enough  to mingle flavors. ( about 12 minutes)

     

    2-  Drop the eggs into the tomato mixture and cook until eggs

    are just set.  Finish cooking in a 350 degree F oven if y areou like

    until the eggs more set.

     

    3-   Garnish with fresh parsley and feta cheese. Serve with pita

    or flatbread or toasted baguette slices and set a small bowl of

     Lucero Coratina Extra Virgin Olive Oil on the table for dipping.

    *Add some Za'atar to your dipping oil and let it steep before

    serving.

     

     

    Taste Notes: Woodson Blend: Green Label-Bold

    Barnea Single Variety :  Yellow Green Label-Medium

    Authentic out of focus travel photo somewhere outside of Haifa

     

     

     


  • Creamy Cauliflower Soup

    November 13, 2017

    A recipe for a simple winter soup that  takes advantage of the
    flavor  and texture. of  cauliflower. This soup doesn’t need to
    simmer all day. It's a fast ,fresh, healthy and satisfying recipe. 
    Enjoy!

     

     

    Ingredients

    Preparation Time:  30 minutes

    Yield:  Four Servings

     

    2 Tbsp Lucero Garlic Infused Olive Oil or your choice

    Lucero Single Variety Extra Virgin Olive Oil

    1 large onion, peeled and chopped

    2 garlic cloves, peeled and chopped

    1 potato, chopped

    1 large cauliflower, cut into florets

    1 1/4 cup poultry stock

    1 1/4 cup milk

    1 pinch nutmeg

    sage leaves for garnish

    Maldon Flake Salt

    black pepper

     

    Directions

     

    1-  Heat 2 Tbsp Lucero Garlic Olive Oil in 4 quart saucepan.

    Add chopped onion and cook until soft, but not brown, about

    5 mins. Add chopped garlic cloves.

     

    2-  Place cauliflower florets and chopped potato in the saucepan,

    followed by soup stock and milk, and bring to a gentle boil.

     

    3-  Turn down the heat, cover the mixture, and simmer for 15

     to 20 mins. or until the cauliflower is soft.

     

    4-  Puree the mixture and add the nutmeg. Season to taste

    with  salt and pepper.

     

    5-  Add sautéed sage leaves and another swirl of olive oil for

    serving. Enjoy with warm, crusty bread.

     

     

    Thoughts : Cauliflower is a wonderful cruciferous vegetable to

    enjoy all year. Steamed, sautéed, or perhaps breaded and

    fried as a cauliflower steak ..try something new!

     

     

     

     


  • Basil Olive Oil Burger

    October 31, 2017

     

    Patty Ingredients

     

    Toppings

     

    Cheddar cheese slices

    cooked bacon

    tomato slices

    avocado slices

    lettuce

     

    Directions

     

    1-  In large bowl combine ground beef,,

    egg, garlic powder and cumin. Then divide the mixture into

    5-6 (depending on how big you want your patties) balls.

     

    2-  Using the palm of your hand, squish the ball to form the

    patty. (About ½ inch thick).

     

    3-  Grill patties over medium-hi gh heat for 6-7 mins. before

    flipping and cooking for 5 minutes. Place a slice of cheese

    over the patty and continue to cook for an additional 2

    mins.

     

    4-  Remove patties from heat.

    Assemble the cheeseburgers by adding the desired

    toppings and enjoy!

     

    Recipe by K. Holmes from the Lucero Kitchen

     

     

     


  • Winter Spice Balsamic Vinegar Glazed Ham

    October 3, 2017

     

    Lucero presents our simply spectacular clove studded ham. Balsamic
    vinegar in the glaze takes a classic to a new level.

     

     

    Ingredients

     

    Directions

    Position rack in lower third of oven

    Preheat oven to 325 d/F.

     

    To make glaze:

     

    1-  Combine balsamic vinegar, brown sugar, mustard, and black

    pepper in a small bowl. Place ham on a large cutting board with

    the fat side facing up. Score ham in a diamond pattern, cut ½ inch

    deep.

     

    2-  Poke in cloves, pointed end first, at the intersections of every

    diamond. Note: the ham can be scored and studded ahead of

    time refrigerated  until ready to use.

     

    3-  Remove ham from refrigerator one hour before baking. Place

    ham, studded side up , on a rack in a roasting pan.

     

    4-  Bake uncovered in oven for 15 minutes per pound or  until the

    internal temperature reaches 140 degrees.

     

    Now apply the glaze....

     

    5-  Halfway through the roasting period pull ham from oven and

    brush with 1/3 of the glaze.  Return to oven and continue to bake,

    basting with remaining glaze two more  times at 20 min. intervals.

     

    When ham is done remove from oven and drape lightly with foil.

    Let rest a minimum of 10 minutes before slicing.

     

    For Lucero by P. Wittmann

     

     

     


  • Garlic Penne With Broccolini

    July 17, 2017

     
    Topped off with pine nuts and Parmesan cheese, this
    hearty pasta is a quick-to-prepare weeknight meal.

     

    Ingredients

    Serves 4

     

    1   bunch broccolini, about 6 or 7 stalks

    ¾   pound penne pasta,

    2   Tbsp. Lucero Extra Virgin Olive Oil

    1   Tbsp. Lucero Garlic Infused  Olive Oil

    2   cloves garlic, chopped

    1   Fresno chili, seeded and chopped

    1   pinch chili flakes

    2   tsp. fresh oregano, chopped

    ¼   cup pine nuts, toasted

          salt and pepper

     

    Lucero Garlic Infused Olive Oil, for drizzling

    Parmesan cheese, freshly grated, for serving

     

     

    Directions

     

     

    1-  Cut the broccolini florets and stalks into 2-inch  segments.

    Cook broccolini in salted boiling water for 2-3 minutes

    and drain.

     

    2-  Heat the olive oils in in a large fry pan over medium heat. Add the

    garlic and Fresno chili and cook until garlic is translucent.  Add the

    broccolini and chili flakes.

     

    3-  Cook over low heat, stirring occasionally until broccolini is tender.

     

    Meanwhile

     

    4-  Cook the penne in a large pot of salted boiling water until al

    dente.

     

    5-  Scoop out 1/2 cup of the pasta cooking water and set aside.

    Drain pasta and toss into the fry pan.

     

    6-  Add  the 1/2 C of  pasta water you set aside  to the pan

    and combine well, adding more water if needed. Add oregano

    and season with salt and pepper to taste.

     

    7-  Toss in pine nuts and transfer pasta into a large warm

    serving bowl.

     

    Drizzle with garlic olive oil and sprinkle with Parmesan cheese.

     

     

     


  • Quick & Easy Taggiasca Teriyaki

    April 18, 2017

     

    The Teriyaki Cooking Method

     

    Teriyaki  refers more to a method of cooking than to a recipe.

    “Teri” describes the shiny glaze and “yaki” the grill. The meat

    is thinly sliced, marinated and grilled.

     

     The Basic Teriyaki Marinade

     

    The classic marinade uses shoyu (soy sauce) for a salty

    contrast and will also include something sweet and mildly

    acidic in the form of  mirin, a sweet rice wine, some garlic

    and some oil. The oil  is typically a  flavorless, refined seed

    oil. Many cooks add extra sugar to the ingredient list.

     

    Although Japanese in origin, variations of of teriyaki flourish

    in the Unites States. If you grew up in Hawaii or on the West

    Coast of the  US, beef, fish, or poultry marinated in teriyaki is

    very familiar!

     

    Create Your Own Variations on a Familiar Favorite

     

    These days it’s easy to find variations substituting red wine,

    apple cider vinegar or balsamic vinegar for the mirin, and as

    olive oil producers it was mighty tempting for us to upgrade this

    recipe with Lucero Extra Virgin Olive Oil, so we did!

     

     

    Marinate your meat thoroughly for superb flavor.

     

    Marinade Ingredients:

    1.5 lbs flank steak
    1/2 cup Lucero Honey & Ginger Balsamic Vinegar
    1/2 cup Kikkoman Shoyu (soy sauce)
    1/4 cup Lucero Taggiasca Extra Virgin Olive Oil
    1/4 cup brown sugar (or to taste)
    1/4 cup grated fresh ginger root
    2 cloves of crushed garlic
    1 tsp freshly ground black pepper

     

    Directions

     

    1. In a large bowl combine all ingredients except for the flank

    steak.

     

    2.  Slice the steak against the grain, place in the bowl with the

    marinade and refrigerate covered for 6 - 8 hours or overnight,

     

    3. If you wish, When ready, thread the marinated steak strips

    onto bamboo skewers and discard the excess marinade.

     

    4. Grill for 5 to 7 minutes turning once, or cook to your tastes.

     

    For mirin use Honey and Ginger White Balsamic

    We've upgraded the oil  with one of our early harvest

    "green label" extra virgin olive oils, (EVOO) in place of low

    grade cooking oil because the early harvest olive oils

    assert themselves beautifully and work well with red meat.

     

    Why We Used Taggiasca Extra Virgin Olive Oil

     

    We featured Taggiasca EVOO with Honey & Ginger Balsamic

    Vinegar in a variety of recipes this week because it's so fruity

    and floral, and we think you’ll agree that "Taggiasca Teriyaki"

    offers a refreshing change to winter flavors!  Please enjoy,

    and if you do make this let us know how it turned out!

     

    Tasting Notes* Taggiasca is Lucero Green Label-Bold

     

    Photography by Angie Norwood Browne.

    Follow her blog here: StrayCatsAndBlackberries

     

     

     


  • Roast Chicken With Italian Herbs & Lemon

    March 3, 2017

     

     

    Ingredients

    Serves 4 to 6

     

    3- to 4-pound whole chicken

    2 Tbsp Lucero Tuscan Herb Blend

    zest of one medium lemon, finely chopped

    1 Tbsp kosher salt

    1 tsp.freshly ground black pepper

    1/4 cup Lucero Frantoio Extra Virgin Olive Oil

    1 medium lemon (use the one you zested)

    2 sprigs fresh rosemary

    2 sprigs fresh sage

    3 sprigs fresh parsley

    1/2 cup white wine

     

     

    Directions

     

     

    1-  Rinse chicken inside and out and pat dry. Place the chicken

    on a slightly tilted dish to let the water drain from the cavity as

    you prepare the rub (and then pat dry again).

     

    2-  In a small bowl,  mix the herbs, lemon zest, salt, and pepper.

    Add the olive oil and stir to combine.

     

    3 Season the cavity of the chicken with salt and pepper.

     

    4-  Place chicken on a rack (v-shaped or flat) in a roasting pan.

    Using a skewer or toothpick, pierce the zested lemon all over

    (10 to 15 places). Slip the lemon into the cavity with rosemary,

    sage, and  parsley sprigs

     

    5-  Tie the legs together with kitchen string and tuck the wing

    tips under the back. Slather the chicken with the herb mixture,

    rubbing it into the skin and cavities. Pour the wine into the pan.

     

    6-  Roast the chicken until the thickest part of thigh registers

    170 degrees F and the juice runs clear, about 1 to 1 1/4 hours.

     

    7-  Transfer the chicken to a cutting board, tent loosely with

    aluminum foil, and let rest 15 mins before carving.

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

     

     

     


  • Pork Tenderloin With Blackberry Compote

    February 10, 2017

    The blackberry balsamic compote delivers a sweet-tart
    flavor complimenting the mild pork. Simple enough for
    weekdays yet this dish looks elegant enough for a dinner
    party, too.

     

     

    Ingredients

    Serves 4 to 6

     

    11/2 tsp. dried oregano
    1 tsp. granulated garlic
    ½ tsp. kosher salt
    ¼ tsp. freshly ground black pepper
    2 pork tenderloins (1 to 1 ¼ pounds each), trimmed
    2 tsp. Lucero Persian Lime Olive Oil

     

    Instructions For Tenderloin

    Preheat oven to 350 degrees F (175 degrees C)

     

    1-  Crush spices and add the  Persian Lime Olive Oil 

    then rub the roasts with the mixture.

     

    2-  Place pork loin into oven, turning and basting periodically

    with the liquids. Cook until the pork is no longer pink in

    center, about 1 hour.

     

    3-  An instant-read  meat thermometer inserted into center

    must read 145 degrees F (63 degrees C). Serve roast with

    Blackberry Compote.

     

     

    Blackberry Compote from Ciao Dona

     

     

     

    Directions For Compote

     

     

    1-  In a small saucepan over medium heat, combine the sugar

    and water, and cook, stirring,  until the sugar dissolves.

     

    2-  Add blackberries and rosemary, stir to coat with the syrup,

    bring to a boil.

     

    3-  Reduce the heat to medium-low and cook until the compote

    begins to thicken, about 10 minutes.

     

    4-  Remove from the heat and stir in the blackberry-balsamic

    vinegar.

     

    5-  Adjust seasoning to taste with more sugar or vinegar. Serve

    warm or cold. The compote will keep refrigerated in an airtight

    container for up to 2 weeks.

     

     

     


  • Tasty Lucero Extra Virgin Mac & Cheese

    January 1, 2017

     

    Ingredients

     

     

    1 cup elbow macaroni

    ¼ cup Lucero Woodson Blend Olive Oil

     some for drizzle too

    ¼ cup all purpose flour

    2 cups milk

    2¼ cups grated Cheddar cheese

    ½ tsp. Lucero English Flake Sea Salt

    or use Lucero Sriracha Flake Sea Salt

    black pepper to taste

     

    * Try spicing it up with 

    Lucero 3 Alarm Chili Olive Oil

     

    Directions

     

    1-  Bring water to a boil in a large pot. When water boils

    add elbow macaroni and stir occasionally until cooked

    through but firm to the bite, roughly 8 minutes . Once

    macaroni is cooked, drain the waterand set aside.

     

    2-  In a saucepan over medium heat warm up the extra

    virgin olive  oil. When the oil is warmed, gradually stir in

    flour, salt and pepper until smooth. (about five minutes).

     

    3-  Slowly pour milk into the oil and flour mixture,

    continuously stirring until bubbly mixture stays smooth.

     

    4-  Add the cheddar cheese to the mixture and stir until the

    cheese has melted, about two to four minutes.

     

    5-  Fold cooked macaroni into cheese sauce until evenly

    coated.

     

    6-  Sprinkle with reserved shredded cheese and broil on

    high  for 4 to 5 minutes or until cheese is bubbly and golden

    brown. Remove from oven and let cool for 5 minutes before

    serving.

     

    Serve in bowls and drizzle with Extra Virgin Olive Oil.

     

    Recipe from the Lucero Kitchen.

     

     

     


  • Christmas Ham a la Lucero

    December 19, 2016

    Balsamic Glazed Ham

    Ingredients

    1-boneless or bone-in ham

    add pepper and English Flake Sea Salt as needed

    5 Tbsp. -Winter Spice Balsamic Vinegar

    3 Tbsp. -Ascolano Extra Virgin Olive Oil

    3/4 cups -dark brown sugar

    3 Tbsp. -Little Thief Country Dijon Mustard

    whole cloves

     

    Directions

     

    1-  Remove ham from the refrigerator an hour before

    cooking.

     

    2-  Pat with salt and pepper for an extra savory ham.

     

    3-  Score the ham (fat side up) about 1/2 inch deep.

     

    4-  Combine Winter Spice Balsamic Vinegar,

    Lucero Ascolano Extra Virgin Olive Oil, dark brown

    sugar

      Little Thief Country Dijon Mustard

    Preheat oven to 325*F

     

    5-  Stud ham with whole cloves as you like. Place ham, fat

    side up, on a roasting rack in a roasting pan.

     

    6-  Cook uncovered for 15 minutes per pound or until a140

    degrees F internal temperature is reached with a meat

    thermometer.

     

    7-  Start glazing toward the end of the roasting process,

    about 30 minutes before you estimate the ham to be done,

    by basting with some of the glaze.

     

    8-  Continue to roast to achieve a deep brown color and

    glazed. Finish by brushing glaze mixture every 10 minutes.

     

    9-  Transfer ham from roasting pan and allow the meat

    to rest for at least 5 minutes before slicing.

     

    Taste Notes-Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Lucero Steak Marinade

    October 4, 2016

    Grilled Ribeye steak on grill pan on dark background

    Ingredients

    1/4 cup Lucero Traditional Balsamic Vinegar

    3 Tbsp. minced garlic

    2 Tbsp. honey

    1/2 cup Lucero Garlic Infused Olive Oil

    2 tsp. ground black pepper

    1 tsp. Worcestershire sauce

    1 tsp. onion powder

    1/2 tsp. sea salt

    1 pinch red pepper flakes

    2 (1/2 pound) rib-eye steaks

     

    Directions

     

    1-  In a medium bowl, mix the vinegar, garlic, honey, olive oil,

    ground black pepper, Worcestershire sauce, onion powder, salt,

    and  red pepper flakes.

     

    2-  Marinate steaks in a shallow glass dish with the marinade,

    turning to coat. *For optimum flavor, rub the liquid into the

    meat. Cover and marinate in the refrigerator for 1 to 2 days.

     

    Preheat grill med-high to high heat.

     

    3-  Lightly oil the grill grate. Grill steaks 7 minutes per side, or

    to desired doneness. Discard leftover marinade.

     

    Recipe adapted from allrecipes.com

     

     

     


  • Seasonal Butternut Squash Soup

    September 22, 2016

    Ingredients:

     

    1    large whole Organic butternut squash
    2    Tbs Organic butter (Kerrygold Irish butter)
    1    Organic apple (preferably fuji or gala)
    1    Organic yellow onion (or maui)
    2    bay leaves
    1/4 tsp fresh thyme
    1/4 tsp fresh tarragon
    1/4 tsp turmeric
    1/4 tsp cinnamon
    1    dash of cayenne (or two or three to taste)
    2 C bone broth ( homemade) poultry (or veggie)
    1 C filtered water
    1    tsp sea salt
    2    dashes white pepper (or three)
    fresh ground black pepper to taste
    1    squeeze of lemon
    1/2 C Organic milk (or almond, hemp, rice, goat, cream, etc)

    butternut squash seeds for garnish
    1 C  whole plain Organic yogurt (goat, greek, or sour cream)
    dash of paprika
    Lucero Olive Oil’s EVOO Favolosa Extra Virgin Olive Oil

     

    Directions:

    Preheat oven to 375 degrees.

     

    1- Cut the squash in half lengthwise and hollow out the middle

    separating the seeds and setting them aside (do not throw out).

     

    2- Cover the inside surface of the exposed squash meat with olive

    oil then place insides up on a baking sheet covered in parchment

     

    3- Add the cleaned squash seeds to the lined baking pan, and

    place all in the oven to roast.

     

    4- Be sure to check on the seeds after about 15-20 minutes and

    take them out or they'll burn! When cooler, toss seeds in Lucero’s

    Favolosa Extra Virgin Olive Oil (EVOO) & sea salt. Set aside.

     

    Meanwhile, return the squash to the oven.

     

    5- Roast about 1  hour (total) until your house smells amazing,

    it is slightly browned  on top, & it is soft all the way through

    when tested with a fork.  Remove from oven and let cool.

     

    While the squash is cooking,

     

    6- Dice both your onion (skinned) and  apple (skin on) and

    sautee them in a saucepan with 2 Tbs butter

    (preferably Kerrygold Irish butter) and the bay leaves until

    apple  and onions are clear and soft.

     

    7- Then add spices. When the squash has cooled considerably

    using a spoon, scrape the meat from the skin, discard skin.

     

    8- Back in the pan, add the broth, water, roasted squash meat,

    salt & both peppers. Bring to a boil, then lower the heat and

    simmer stirring occassionally for approximately 15 minutes to

    blend the flavors.

     

    9- Remove from heat and stir in your “milk” of choice.  Squeeze

    in the fresh lemon.

     

    Finish

     

    1- Using a blender (I prefer an immersion blender as it doesn’t

    require moving the soup from the sauce pan), puree the soup

    until it is the desired consistency (I prefer it rather lumpy).

     

    2- Serve garnished with a dollop of yogurt & the reserved roasted

    butternut squash seeds.  If you want it extra pretty, I’d also add a

    dash of paprika, and drizzle of  delicious Lucero Favolosa EVOO

    Enjoy!

     

    Taste Notes: Favolosa is Lucero Purple Label: Mild-Delicate

    Try this recipe with Lucero Five Star Extra Virgin Olive Oil

     

    Recipe by Mrs. Drahal

    and Santa Monica Healing Arts

     

     

     


  • Fish Tacos With Mango Lime Salsa

    August 30, 2016

     

     

     

    Ingredients

     

    1 pound tilapia fillets

    1 ripened mango, peeled and diced

    ½ cup cilantro, diced

    ¼ cup red onion, diced

    ¼ cup Lucero Persian Lime Olive Oil Agrumato

    1 Tbsp. Lucero Extra Virgin Olive Oil

    1 large jalapeno, seeds removed and minced

    12 corn tortillas

    queso (cheese) for topping

     

    Directions

    Pre-heat broiler on high

     

    1-  Line a broiler pan with foil and spray with Persian Lime or

    3 Alarm Chili Olive Oil. Arrange fish filets in a single layer

    and broil until fish is golden brown the flakes easily with a

    fork-(about 6-8 minutes).

     

    2-  Meanwhile,  prepare mango salsa tossing together the

    mango, cilantro, red onion,  and jalapeno in a bowl.

    Remove the fish from the broiler pan to a plate and flake

    into bite -sized pieces with a fork.

     

    3-  Fry corn tortillas in Lucero Extra Virgin Olive Oil over med.

    -high heat in a large non-stick pan. Using tongs quickly toss the

    tortillas in the warm oil about 30-60 seconds per side and move

    to a plate lined with a towel. Cover the tortillas to keep warm

    and continue until you heat all 12 tortillas.

     

    Divide the fish between the tortillas and top with mango salsa

    and queso. Serve and enjoy!

     

    Recipe from the Lucero Kitchen

     

     

     

     

     


  • Tomato Basil Pizza

    August 7, 2016

    Pizza

     

    Ingredients

    12 ounces refrigerated fresh pizza dough

    1 cup fresh basil leaves

    6 garlic cloves

    3 Tbsp Lucero Basil Infused Olive Oil, divided

    4 ounces fresh mozzarella cheese, thinly sliced

    2 (6-ounce) heirloom tomatoes, cut into 1/4-inch-thick slices

    1/4 tsp. freshly ground black pepper

    1/2 tsp. kosher salt

     

    Instructions

    Preheat oven to 500°

     

    1-  Place a pizza stone or heavy baking sheet in oven. (keep pizza

    stone or baking sheet in oven as it preheats).

     

    2-  Let dough stand at room temperature for 30 minutes. Place

    basil, garlic, and 2 Tbsp. of Basil Infused Olive Oil  in  a mini

    food processor; pulse 3 times to form a paste.  Add remaining

    1 Tbsp Basil Infused Olive Oil; pulse until smooth.

     

    3-  Roll dough into a 14-inch circle on a flour sprinkled surface;

    pierce entire with a fork. Arrange dough on parchment paper on

    a pizza peel, or just on the pizza peel if you are talented! Spread

    about 2 1/2 Tbsp basil mixture over dough. Top evenly with

    cheese, tomatoes, and pepper.

     

    4-  Slide pizza onto baking stone. Bake at 500 ° for 12 minutes or

    until crust is browned and crisp. Top with remaining 1 1/2 Tbsp.

    basil mixture; sprinkle evenly with salt.

     

    Cut into 8 to 12 slices and serve.

     

    Recipe adapted from Yummly

     

     

     


  • Grilled Steak, Potato, & Mushroom Kebabs

    July 21, 2016

    Ingredients

     

    1 pound steak

    8 ounces mushrooms

    1 pound small potatoes

    1/4 cup Lucero Garlic Infused Olive Oil

    1/4 cup Lucero raditional Red Balsamic Vinegar

    3 cloves garlic, minced

    1 tsp. salt

    1/2 tsp. pepper

    1/2 tsp. dried rosemary

    1/2 tsp. dried oregano

    Instructions

     

    1-  Cut the steak into 1 inch chunks and add to a rimmed baking pan

    along with the mushrooms.In a medium bowl, whisk together the

    oil, vinegar, garlic, salt, pepper, rosemary and oregano.

     

    2-  Pour over the steak and mushrooms. Cover and refrigerate for at

    least 2 hours.

     

    3-  Meanwhile, boil the potatoes in a large pot of salted water until just

    tender, about 8-10 minutes. Drain and cool slightly.

     

    4-  Thread the marinaded steak and mushrooms, along with the potatoes,

    onto skewers.

     

    5-  Heat grill to medium-high heat. Grill kabobs for 10-12 minutes, turning

    once, until meat is cooked to desired doneness. Re-season with salt

    and pepper and serve immediately.

     

    Tip- Add some of our High Performance Arbequina to the recipe!

     

    Recipe and photo from Danelle at Let's Dish Recipes

     

     

     


  • Tarragon Mustard Chicken

    May 30, 2016

    mustard chicken2

    Ingredients

     

    4 Boneless skinless chicken breasts

    1/4 cup Little Thief Lucero White Wine Tarragon Mustard

    1 cup panko or plain dry bread crumbs

     70th Anniversary Blend Extra Virgin Olive Oil

    (for super tasty pan frying)

     

    Instructions

     

    1-  Place a film of plastic wrap over each chicken breast and

    pound  with a mallet or heavy pan.

     

    2-  Flatten each breast in this way to a uniform thickness of

    1/2 an  inch.

     

    3- Spread a thin layer of the white wine tarragon mustard

    on each  side of the chicken which you may cover with plastic wrap

    and refrigerate  for up to one day, or proceed immediately to

    the next step.

     

    4-  Place the panko or bread crumbs on a cookie sheet or plate.

    Spread  them out in an even layer. Place the mustard coated

    chicken breasts onto  the crumbs one at a time and press the

    crumbs into each  side .

     

    5-  Set the breasts aside. Use immediately or  refrigerate for

    30 minutes before cooking. Use more crumbs if needed as

    each breast should be evenly  coated with the crumbs.

     

    6-  Heat enough extra virgin olive oil to evenly cover  bottom

    of  pan and turn heat to medium high heat. After heating for

    a few minutes test to see if the oil is hot enough using a

    corner of one breast. If it immediately sizzles then place all

    or some of the breasts in the pan. Don't crowd the pan,

    cook in batches if necessary.

     

    7- Fry on each side  until golden brown, approximately 4 mins

    per side. Serve with a dollop of White Wine Tarragon Mustard

    on the side.

     

     

     


  • Chicken Kebabs With Sriracha Salt

    May 19, 2016

    Ingredients

     

    3-4 boneless skinless chicken breasts cut to 1 inch chunks

    1 package of cherry tomatoes

    1 lemon

    bamboo wood skewers

    1 Tbsp 70th Anniversary Blend Extra Virgin Oilve Oil 

    Lucero Sriracha Salt and black pepper (to taste)

    1/4 cup mayo

    1/4 cup Thai sweet chili sauce

    5-6 drops of Sriracha hot sauce (mild-use fewer drops)

    1/4 tsp.  dried parsley

    Directions

     

    1-  Soak your bamboo wood skewers in water for about 15

    mins. to prevent burning on the grill. Season  chicken and

    veggies with Lucero Sriracha Flake Sea Salt and pepper to

    taste, and a squeeze of lemon,

     

    2-  Drizzle  about 1 Tbsp. Lucero 70th Anniversary Blend

    Skewer the chicken, then skewer the cherry tomatoes.

     

    3-  Pre-heat your grill or grill pan to medium high heat then

    add the chicken and veggies to the pan.

     

    4-  Rotate the meat and tomatoes every couple of minutes

    so that everything cooks evenly.

     

    While the chicken is cooking,

     

    1-  In a small bowl  combine mayo with Thai sweet chili sauce

    and Sriracha hot sauce. Whisk it together until smooth.

     

    2-  When the  chicken is almost completelycooked  through

    (after  about 10-12 minutes), use a brush to spread the sauce

    over the  chicken.

     

    3-  Rotate the chicken and brush the other side with the sauce.

    Remove from grill and allow to rest for a few minutes before

    serving.

     

    Recipe adapted from CenterCutCook.

     

     

     


  • Blackberry Balsamic Vinegar BBQ Ribs

    May 17, 2016

    Ingredients:

     

    For the Ribs:

     

    - 2 racks baby back ribs

    - 1 Tbsp.paprika

    - 1Tbsp each chili powder, onion powder

    - 1 Tbsp each  garlic powder, and cumin

    - 1 Tbsp.coriander,

    - 2 Tbsp kosher salt

    - 1 tsp. cayenne pepper and  black pepper

     

    Blackberry Balsamic Barbecue Sauce:

     

    - 2 cups blackberries (fresh or frozen works), 1 cup honey

    - 2/3 cup Lucero Blackberry RedBalsamic Vinegar

    - 1/2 tsp. red pepper flakes, 1/2 tsp. cayenne pepper,

    - 1/3 cup diced shallots, 2 cloves garlic, minced

    - 1 Tbsp molasses,

    - 1/4 tsp.  ground pepper, 1 tsp. kosher salt.

     

     

    Directions:

    Preheat the oven to 300 degrees F

     

     

    1-  Adjust your  oven rack to the center of overn . Line a large,

    rimmed baking sheet with  aluminum foil and set aside.

     

    2- Flip one rack of baby back ribs over and insert the tip of a

    butter knife under the membrane that covers the back of the

    rack. Wiggle the knife to loosen the membrane. Use a paper

    towel to hold one the and pull  it off.

    Repeat with remaining rack.

     

    3- Combine the seasonings in a small bowl and mix well with

    a spoon or small whisk. Sprinkle the rub generously on both

    sides of the baby back  ribs. Place the ribs bone side down on

    the baking sheet and bake for  about 2 hrs, or until the ribs

    are slack when you lift them and the  meat  is almost ready

    to fall off the bone

     

    While the ribs are in the oven...

     

    1- In medium saucepan over medium heat, stir in blackberries,

    honey and Lucero  Blackberry Balsamic Vinegar.

     

    2- Bring to a boil, then lower heat to a simmer, and cook 5

    mins. until blackberries have burst andreleased their juices.

    Add the red pepper flakes,  cayenne pepper in increments

    to test spice amounts.  Continue with shallots about 5-7 mins.

    Mash berries  with fork for a smooth consistency. You may aslo

    use a masher or immersion blender.

     

    3-  Stir in molasses, salt and pepper, and continue simmering

    the sauce until it has thickened, about 15-20 minutes. Adjust the

    seasoning if necessary.

     

    4-  Remove from heat and let it cool; thickens as it sits. The sauce

    may be used right away or stored in an airtight containerin the

    refrigerator after cooling completely.

     

    5- Preheat grill to medium -high. Continue to cook ribs in oven until

    tender, remove from oven. Brush  both sides of ribs with barbecue

    sauce. Reserve extra sauce for serving.

     

    6- Cook ribs on the grill,  for  5 minutes,or until the ribs are

    caramelized, turning periodcally. Place ribs oncutting board and

    brush with more sauce. Let it sit for about 5-10 minutes, then

    cut  the ribs. Serve immediately.

     

    A recipe from Kitchen Confidante: photo from driscolls.com

     

     

     

     


  • Goat Cheese Steak With Balsamic Glaze

    May 6, 2016

    Goat cheese steak balsamic glaze

    Ingredients:

    1  c Lucero Balsamic Vinegar Glaze .

    4 (5-7 ounce) steaks, such as filet mignon, rib eye, etc.

    salt and pepper

    4 ounces goat cheese

    1 pound cherry tomatoes

    chopped parsley, to garnish (optional)

     

    Directions:

    Turn grill  to high heat.

     

    1-  In a saucepan, warm Lucero Balsamic Vinegar Glaze .

    Stir occasionally. Don’t let it burn! Let the balsamic keep

    warm while you prepare the meat.

     

    2-  Generously salt and pepper both sides of each steak.

    Add the steaks to the grill and cook for 3-5 minutes.

     

    3-  Flip and cook for another 3-5 minutes. Add the goat

    cheese for the last minute of grill time, so that it melts

    slightly. (The times will depend on the size of your steaks

    and how well done you like them)

     

    4-  Remove from the grill and let rest for about 3 minutes

    before serving. Drizzle each steak with balsamic reduction.

    Sprinkle with chopped parsley. Serve with fresh cherry

    tomatoes and corn on the cob!

     

    recipe inspired by  Food Charlatan, adapted from

    Giada’s Family Dinners images ©Rachel Cooks.

    Original recipe at rachelcooks.com

     

     

     

     

     

     


  • Greek Frittata With Hojiblanca Extra Virgin Olive Oil

    March 31, 2016

     

     

    Ingredients

     

    2 Tbsp Lucero  Hojiblanca Extra Virgin Olive Oil 

    ½ cup  1inch pieces asparagus, ( 6 stalks)

    ¼ cup bacon (cooked and roughly chopped)

    ¼ cup feta cheese

    ¼ cup black olives (whole)

    8 eggs

    Directions

    Preheat your oven's broiler.

     

    1- Heat Lucero  Hojiblanca Extra Virgin Olive Oil in skillet

    at med. heat.

     

    2-  Cook asparagus for 5-7 minutes or until tender, add the

    bacon and olives then  stir.

     

    3-  Whisk the eggs and pour them slowly into the skillet(s). Do

    not stir!

     

    4-  Sprinkle with cheese and cook for 2-3 minutes or until sides

    begin to set. transfer to the oven and broil for 2-3 minutes or

    until just set and slightly golden.

     

     

    Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate

    Recipe from Jenna at A Savory Feast.com

     

     

     


  • Almond Crusted Tilapia

    March 24, 2016

     

     

     

    Ingredients

     

    4 tilapia fillets

    1 cup almonds

    ½ cup all-purpose flour or finely ground organic cornmeal

    1 egg

    1Tbsp. water

    2 Tbsp. brown sugar

    2 Tbsp. Lucero Lemon Infused Olive Oil

    salt and pepper to taste

     

    Directions

    Preheat oven to 425 degrees F.

     

    1-  Rinse the fillets and pat dry with a paper towel and place

    to the side.

     

    2-  In a food processor, pulse the almonds until finely chopped,

    similar to the texture of cornmeal or grits.

     

    3-  In a large bowl, mix together flour, salt, and pepper, in a

    second bowl, whisk together the water and egg, in a third bowl,

    combine the crushed almonds with brown sugar.

     

    4-  Dip the fillet into the flour mixture, followed by the egg wash

    then into the almond mixture. Place onto a sheet pan lined

    with foil.

     

    5-  Brush both sides of the covered fillet generously with the

    Lucero Lemon Infused Olive Oil.

     

    6-  Bake for 12-15 minutes, until the fillets are golden brown.

    Serve over fresh vegetables and enjoy!

     

    Recipe from Jess at Cook Smart.com

     

     

     


  • Chimichurri Lamb Chops

    March 24, 2016

    Lamb Chop Ingredients

     

    2 lamb chops

    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    1 Tbsp. Lucero Herbes De Provence 

    1 fesh garlic clove, minced

     

    Lamb Chop Directions

     

    1-  Place the two lamb chops in a medium sized bowl with

    Lucero Ascolano Extra Virgin Olive Oil,

    Lucero Herbes De Provence seasoning and minced garlic.

     

    2Cover the bowl and let the lamb marinate for 15-30 minutes.

     

    3-  Heat a skillet to medium heat, once the skillet is heated, add

    the marinated lamb chops with the marinade to the pan.

     

    4-  Sear lamb chops for 3 minutes per side for medium-rare

    (Cook longer if you desire a more well done lamb chop).

    Remove from heat, and top with Chimichurri.

     

    Chimichurri Ingredients

     

    Chimichurri Directions

     

    Combine lime juice Ascolano Extra Virgin Olive Oil

    parsley and cilantro  in a food processor and pulse until

    a fine chunky mixture develops.

     

    Serve chimichurri mixture over warm lamb chops.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

    Photo from Elise at Simply Recipes.com

     

     

     


  • Crispy Potato Fish Cakes

    March 17, 2016

     

    Ingredients

     

    5 Tbsps. Lucero Picual Extra Virgin Olive Oil

    1 lb. boneless freshwater cod fillet  

    salt and pepper to taste

    2 C mashed potato  leftover or made new.

    1 large egg

    1 green onion, minced

    1C fresh bread crumbs

    ¼ cup all-purpose flour

     

     

    Preparation

     

    1-  Heat 2 Tbsp. Lucero Picual EVOO in a large skillet over medium

    heat. Add cod, season with salt and pepper; cook until barely opaque

    and flakey. It's  better to slightly undercook the fish than overcook it

    at  this stage, as you'll be cooking it again in the cakes.

     

    2-  Transfer to a bowl and break into large flakes with your

    hands.

     

    3-  Add mashed potato, egg, green onion and enough bread

    crumbs so that mixture holds a patty shape (if using leftover

    mash with milk or other liquid added, you'll definitely need

    the whole cup of crumbs). Use your hands or a big spoon to

    work together until well-combined.

     

    4Place flour on a shallow plate. Form potato mixture into

    16 equal patties between the palms of your hands, dredging

    both sides in flour and transferring to a baking sheet as you

    go.

     

    5-  Refrigerate fish cakes 20 minutes to firm up.

    Wipe fish skillet-return to medium heat; add remaining oil.

     

    6-  When shimmering hot, add several fish cakes - you'll need to

    cook them in a few batches to avoid over-crowding the pan.

    Serve with tartar sauce.

     

    For tartar sauce:

     

    1/2 cup mayonnaise

    2 Tbsp. fresh lemon juice

    1 1/2 Tbsp. brined capers

    2 Tbsp. minced fresh parsley

    1 green onion, white and green parts, minced

    salt, to taste

     

    Combine all ingredients in a medium bowl, whisking with a

    fork. Season with salt to taste.

     

    Taste notes:  Lucero Picual is  Green Label-Robust/Bold

     

     

    Original Recipe from Jennifer Pallian at Foodess.com

     

     

     


  • Fried Catfish by Lexie

    March 10, 2016

     

     

     

    Ingredients

     

    3 cups all-purpose flour

    4 Tbsp. lemon pepper

    3 Tbsp. Cajun seasoning

    2 eggs

    ½ cupFive Star Blend Extra Virgin Olive Oil 

    1 lemon

    5 catfish fillets

     

    Directions

     

    1-  In a large bowl, combine flour, lemon pepper, and Cajun

    seasoning. In a separate medium bowl, whisk the eggs until fluffy.

     

    2-  Coat both sides of the fillet in the egg then into the flour

    mixture making sure to coat both sides evenly.

     

    3-  Heat the Five Star Extra Virgin Olive Oil   on med high.

    When the olive oil is heated, place the fillet in the pan and fry until

    golden brown. (Approximately 5 mins each side depending on the

    thickness of fillet). When fully cooked and browned nicely,

     

    4-  Remove the fillet from a pan onto a plate  lined with paper

    towels to soak up any excess oil. Squeeze fresh lemon on fillets.

     

    Serve warm with your favorite tartar sauce.

     

    Taste Notes: Five Star Blend is  Lucero Purple Label-Mild

     

    Recipe from L. Duby, from the Lucero Kitchen

     

     

     


  • Fava Bean Soup With Lemon Crème Fraîche & Olive Oil

    March 7, 2016

     

    Fava Bean Soup Ingredients

     

    ¼ cup plus 3 Tbsp.Lucero Picual Extra Virgin Olive Oil

    ½ cup chopped shallot from 1 large or 2 small shallots

    2¼ cups shelled and peeled fava beans from

    3.5 lbs fava beans in pods (Or 2¼ c frozen peeled fava beans)

    ½ cup shelled English peas from ⅓ lb English peas in pods

    ½ lb new potatoes, peeled and chopped into 1-inch pieces

     

    3 cups poultry or vegetable broth

    4 sprigs fresh thyme

    ¼-½ tsp.alt, to taste

    ½ cup milk

    ¼ cup cream

    2 Tbsp. freshly grated Parmesan cheese

    1 tsp. freshly squeezed lemon juice

    drizzle of Lucero Rosemary Infused Olive Oil

     

    Lemon Crème Fraîche Ingredients

     

     

    ¼ cup crème fraîche

    4 tsps. freshly squeezed lemon juice

     

    Preparation

    The Fava Beans

     

     

    1-  Bring medium pot of water to boil over medium heat.

    Prepare  large bowl of ice water. Remove the fava bean seeds

    from the pods by splitting the pods open. Blanch the fava bean

    seeds in boiling water for 2 minutes. Remove the beans with a

    slotted spoon and transfer the beans to  ice water to cool.

     

    2-  When beans are cool enough to touch, gently peel off the

    paper thin green skin, reserving only the bright green fava

    bean inside.

     

    The Olive Oil

     

    3-  Bring  olive oil and 4 sprigs of fresh thyme to simmer in a

    small pot. Remove from heat and let cool to room temperature

    while you prepare the soup.

     

    4-  In a medium heavy-bottomed pot over medium heat. Add

    Lucero Picual Extra Virgin Olive Oil

    chopped shallots and a little  . Stir

    occasionally for 4-5 minutes until translucent and fragrant.

     

    5-  Add the shelled fava beans, English peas, chopped

    potatoes, poultry or vegetable broth, and 4 fresh sprigs of

    thyme to the pot. Cook, uncovered, stirring occasionally,

    until potatoes are tender when pierced with a fork, about

    15 - 20 minutes.

    Prepare The Lemon Crème Fraîche

     

    6-  Whisk crème fraîche and lemon juice until smooth and 

    creamy. Set aside while you finish the soup.

     

    7-  When soup is ready, remove thyme sprigs. Transfer the

    soup to a blender or food processor and purée until smooth.

    Alternatively, use an immersion blender.

     

    8-  Pour the soup back into the pot over medium low heat.

     

    9-  Add the milk, cream, Parmesan cheese, and  remaining

    lemon juice. Stir to combine until the cheese is fully melted.

    Season with salt to taste.

     

    Ladle the soup into bowls, swirl a small dollop of lemon

    crème fraîche into the middle, and drizzle with  the Lucero

    Rosemary Infused Olive Oil  Serve and enjoy!

     

    Taste Notes: Picual is Lucero Green Label-Bold/Robust

     

    Recipe and photo from Sarah at Snixy Kitchen.com

     

     

     


  • Baked Whole Trout

    March 2, 2016

    Ingredients

     

    5 lb. cleaned trout

    4 garlic cloves, minced

    2 sprigs fresh rosemary

    sea salt

    ground pepper

    4 Tbsp. Lucero Hojiblanca Extra Virgin Olive Oil

    2 Tbsp. Lucero Lemon White Balsamic Vinegar

    1 lemon sliced into rounds

     

    Directions

    Preheat oven to 400 degrees F.

     

     

    1-  Line  baking pan with parchment paper, be sure to not cut

    the paper short so you can fully cover the fish.

     

    2-  Open the fish and scatter the garlic and rosemary evenly

    throughout the cavity. Evenly place the lemon slices inside the

    cavity.

     

    3-  Drizzle cavity with the Lucero Hojiblanca EVOO and season

    with salt and pepper to taste.

     

    4-  Place  trout at center of parchment  carefully pour the

    Lemon White Balsamic Vinegar  around the fish.  Now drizzle

    the  remaining  Lucero Hojiblanca Olive Oil over the  fish.

     

    5-  Cover the fish with the remaining parchment paper and

    bake for 30 minutes. Open the fish and let rest for 15 mins.

    before serving.

     

    Taste Notes: Hojiblanca is Lucero Purple Label: Mild-Delicate

     

     

     


  • Crispy Salmon Fish Tacos

    February 25, 2016

    Ingredients

    4 cups Five Star Blend Extra Virgin Olive Oil

    1 avocado peeled and halved

    ½ cup sour cream

    1 pinch ground cumin

    1 cup all purpose flour

    1 cup good quality dark beer, such as Porter or Stout

    ½ -3/4 pound fresh skinless salmon

    1 bag chopped Romaine lettuce leaves

    ¾ cup fresh chopped cilantro

    6 white corn tortillas (small size)

    pinch of salt and black pepper

     

    Instructions

     

    1-  Heat the oil slowly in a deep pot until it reaches 380 degrees,

    measured using a thermometer. Once the oil is at the correct

    temperature, place a large plate lined with paper towel close by.

     

     

    2-  Place one half of the avocado into a blender. Add the sour

    cream, cumin, salt, and pepper. Blend until smooth and set aside.

     

    3-  In a bowl, combine the flour and the beer and whisk until

    smooth like pancake batter. You may need to add a little

    more beer if needed.

     

    4-  Cut the salmon into strips about 2 inches long. You

    should get about 9-10 pieces.

     

    5-  Dip the fish into the batter and then gently drop into the

    hot oil. You may need to do 2-3 pieces at a time to

    prevent the oil boring up too high.

     

    6-  Cook the fish for about 1 minute per side or until the

    batter is golden brown. Keep an eye on the oil temp as it's going

    to cool when you add the salmon.

     

    7-  Transfer to the paper towel to drain and repeat until

    all of the fish has been cooked. Once all of the fish has been fried,

     

    8- Season lightly with more salt and pepper. Place some of the

    Romaine on top of a tortilla and top with a piece of fish.

     

    9-  Slice the remaining avocado and top each fish taco with

    a slice of avocado. Drizzle some of the sour cream over  the

    tacos. Garnish liberally with chopped cilantro. Serve immediately.

     

    *Recipe Notes

    You can char your tortillas over a gas flame. They will burn fast

    so don't walk away and use a pair of tongs to turn them over

    when each side has started to become black around the edges.

     

    Tasrte Notes: Lucero Five Star Blend is Purple Label-Mild/Delicate

     

    COPYRIGHT © 2017 FOODNESSGRACIOUS

     

    Recipe and photo from Gerry at Food Gracious. com

     

     

     


  • Baked Garlic Chicken

    February 17, 2016

    Ingredients

     

    4 chicken breasts

    1/4 cup Lucero Garlic Infused Extra Virgin Olive Oil

    1 tsp. Lucero Sriracha Flake Sea Salt

    ½ tsp. black pepper

    2 cloves of garlic minced

    fresh parsley for garnish

     

    Directions

    Preheat oven to 450 degrees F.

     

    1-  In large bowl, combine Garlic Olive Oil, Sriracha salt

    black pepper, and minced garlic and whisk until well combined.

     

    2Add  the chicken breasts and coat with the mixture.

     

    3-  Place the chicken and the marinade in a 13” x 9” baking dish.

    Place the chicken side by side and be sure not to overlap the

    chicken breasts.

     

    4-  Place the pan in the preheated oven and bake for 15-20

    mins until a meat thermometer reads 165 degrees F.

     

    5-  Remove the chicken from the oven and cover the baking

    dish with tin foil and let sit for 5-10 minutes while the juices

    settle.

     

    Garnish the chicken breast with fresh parsley and serve hot.

     

     

     


  • Sriracha Chickpeas

    January 31, 2016

     

    Ingredients

     

    1  can garbanzo beans

    1 Tbsp. Lucero Sriracha Flake Sea Salt

    1 Tbsp. chili powder

    2 Tbsp. Lucero Frantoio Extra Virgin Olive Oil

     

     

    Directions

    Preheat oven to 400 degrees.

     

    1-  Toss ingredients  together and place on baking pan.

     

    2-   Bake for 30 minutes. Add more Sriracha salt to taste eat hot.

     

    3-  Serve with a salad and baguette for a complete meal

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

     

     

     


  • Winter Minestrone Soup

    January 11, 2016

     

     

    Minestrone Ingredients:

     

    3 Tbsp. Lucero Ascolano Extra Virgin Olive Oil

    1 pound leeks (2-3 leeks), cleaned and chopped

    1 pound winter or bitter greens, such as collards, kale,  etc.

    1 quart low-sodium poultry or vegetable stock

    3 cloves garlic, peeled and finely minced (about 2 tsp)

    1 Ttbsp.fresh chopped thyme

    2 celery ribs

    1½ pound turnips or rutabagas

    1 13.5-ounce can full fat, unsweetened coconut milk

    ½ ounce fresh flat-leaf parsley

    juice of half a lemon

    salt and pepper to taste

    Clean and Prepare The Vegetables

     

    1-  Add the Ascolano Extra Virgin Olive Oil to a large, heavy-

    bottomed stock pot or dutch oven.

     

    2-  Clean, quarter, and chop the leeks and set aside.

    Wash the greens, remove fibrous stems (if necessary), and

    add to a large skillet with 1 cup of stock. Cover tightly with lid.

    Wash and trim the ends of the celery.

     

    3-  Cut in half lengthwise, chop, and add to a large bowl. Peel and

    chop the rutabagas or turnip s into ½-inch cubes.  Add to the bowl

    with the celery and set aside

     

    4-  Mince and chop the garlic and thyme.  Heat to med and

    melt the butter or ghee, add the leeks and stir to coat.

    Continue cooking for 5 minutes, stirring frequently, so that the

    leeks don't brown. Add this mixture to the pot with the leeks,

    cook for one more minute until fragrant.

     

    5-  Add the celery and rutabagas to the pot, and season with salt

    and pepper. Cook the vegetables for 5-7 minutes, stirring

    occasionally. Now add remaining ow sodium stock to pot, cover

    and bring to a gentle boil.

     

    Reduce heat and simmer for 15 minutes.

     

    6-  While  vegetables  simmer, steam the greens over medium

    heat until they are wilted down, but still vibrant in color and

    mild to taste, about 10-15 minutes. You may need to gently

    toss them halfway through the cooking time.

     

    7- Transfer the wilted greens to a high-speed blender, with

    the left over stock from the pan, coconut milk, lemon juice, fresh

    parsley, and about a third of the cooked vegetables. Puree until

    smooth, 30-60 seconds. Pour the puree into the pot and simmer

    uncovered for another 10 minutes to let the flavors come

    together and finish cooking the root vegetables.

     

    Season with salt and pepper to taste. Top with a spoonful

    of  Winter Herb Pesto, freshly cracked black pepper, and a

    drizzle of olive oil. Serve hot.

     

    Winter Herb Pesto Ingredients

     

    1 ounce fresh flat-leaf parsley

    4 ounces fresh rosemary

    ¼ cup fresh oregano or marjoram

    ½ cup shelled pistachios, dry roasted

    ½ cup Parmigiano-Reggiano (preferably raw), shredded

    3 cloves garlic, peeled

    juice of half a lemon

    ¼ tsp. salt (omit if using salted pistachios)

    ½ cup Lucero Ascolano Extra Virgin Olive Oil

     

    Pesto Preparation

     

    1-  Add all the  ingredients except for the  extra virgin

    olive oil to the bowl of a food processor. Pulse a few times.

     

    2-  With the food processor running, slowly pour in the

      just until it all comes together.

     

    Serve immediately.

     

    Taste Notes: Ascolano is Lucero Yellow Green Label-Med

     

    Recipe adapted from James Trenda at Against All Grain

     

     

     


  • Sweet Garlic Mustard Roast Chicken

    December 20, 2015

    Ingredients

     

    1/2 cup Lucero Sweet Roasted Garlic Mustard

    3-pound whole chicken

    2 Tbs. Lucero Ascolano Extra Virgin Olive Oil

    kosher salt and freshly ground black pepper, to taste

     

    Directions

    Prepare the Sweet Roasted Garlic Mustard Glaze

     

    1-  Heat Little Thief  Sweet Roasted Garlic Mustard and the

    Lucero Ascolano Extra Virgin Olive Oil together in a small

    saucepan, stirring occasionally so that it doesn't scorch.

     

    2-  Meanwhile, let the chicken come to room temperature for

    about 30 minutes.

     

    Pre-heat oven to 450F.

     

    3-  Brush chicken with oil and mustard mixture and season

    with salt and pepper. Tie legs and transfer to a large oven-

    proof skillet. Cover tightly with lid or tin-foil.

     

    4-  Roast chicken, turning once, until golden and cooked through,

    about 50 minutes. Uncover and turn on the oven's "convection"

    setting for the last ten minutes for crisper skin.

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Winter Salad With Freshly Baked Croutons

    December 19, 2015

    Fresh Baked Croutons

     

    1 loaf of bread of choice

    ¼ cup of Lucero Ascolano Extra Virgin Olive Oil 

    salt and pepper to taste

     

    Mandarin Fig Salad Dressing

     

    ¼ cup Lucero Ascolano EVOO

    ¼ cup Lucero Mission Fig Red Balsamic Vinegar

    ½ tsp. onion powder

     

    Salad (makes 1 serving)

     

    4 cups of baby arugula

    2/3 cup grilled chicken

    ½ Red Delicious apple

    ¼ cup pomegranate seeds

    Directions

    Croutons

    Preheat oven to 375 degrees

     

    1-  Cut your loaf of bread into approximately ¾ inch cubes,

    toss in large mixing bowl with the Ascolano extra virgin olive

    oil, salt  and pepper  to taste. 

     

    2-  Spread the pieces onto a baking sheet and bake for 10 mins.

    or until golden brown.

     

    Salad Dressing

     

    1-  MixAscolano Extra Virgin Olive Oil

    and Lucero  Mission Fig Red Balsamic Vinegar and onion

    powder into a dressing dispenser.

     

    2-  Add salad ingredients onto a serving plate, topped with

    your croutons straight from the oven.

     

    Finish with your Mandarin Fig Salad Dressing,.

    You’re on your way to realizing your New Year’s resolution!

     

    Taste Note: Ascolano is Lucero Yellow Green Label-Med

     

     

     


  • Ratatouille Gratin

    December 14, 2015

     

    Ingredients

    Serves 6

     

    4 Tbsp. Lucero Frantoio Extra Virgin Oilve Oil

    2 tsp. chopped garlic

    2 tsp. chopped fresh thyme

    1 yellow onion, thinly sliced

    salt and freshly ground pepper, to taste

    4 large roma tomatoes, sliced into 1/8-inch rounds

    2 large zucchini, sliced into 1/8-inch rounds

    2 large summer squashes, sliced into 1/8-inch rounds

    1 Japanese eggplant, sliced into 1/8-inch rounds

     

    Instructions:

    Preheat an oven to 400°F (200°C).

     

    1-  In a 12-inch stainless-steel gratin over med. heat, warm

    1 Tbsp. Lucero Frantoio Extra Virgin Olive Oil.

     

    2-  Add the garlic and thyme and cook, stirring occasionally,

    until fragrant, about 1 minute. Transfer to a large bowl

    and set aside.

     

    3-  Add another 1 Tbsp. of Frantoio Extra Virgin Olive Oil to the

    gratin and return to medium heat. Add the onion and cook,

    stirring occasionally, until the onions are tender and lightly

    caramelized, 12 to 15 minutes.

     

    4-  Remove from the heat, season to taste with salt and pepper,

    and spread the onions to cover the bottom of the gratin.

     

    5-  Arrange the tomato slices in a single layer on paper towel–lined

    plates to absorb any excess liquid. Season with salt and pepper.

    Set aside.

     

    6-  Add zucchini, squash and eggplant slices along with

    2 Tbsp. olive oil to the bowl with the garlic-thyme mixture.

     

    7-  Toss until well combined and season with salt and pepper.

     

    8-  To build the gratin, arrange overlapping slices of squash,

    eggplant and tomato, as if they were shingles, around the

    edge of the gratin.

     

    • Continue by making a second ring of overlapping vegetable
    • slices inside the first and finish with a row of overlapping
    • slices down the center of the gratin.

     

    9-  Bake until the vegetables are lightly browned and tender,

    about 45 mins.

    Let rest 5 minutes before serving

     

     

    Taste Notes: Frantoio is Lucero Purple Label: Mild-Delicate

    From the William Sonoma test kitchen

     

     

     

  • Winter Turkey Meatballs

    December 12, 2015

    Ingredients

     

    1 pound ground turkey

    1 egg beaten

    ¾ cup bread crumbs

    2 cloves garlic minced

    ¼ cup white onion diced

    ¼ cup fresh cut parsley

    5 Tbsp. Lucero Five Star Blend Extra Virgin Olive Oil

    ground pepper

    28 ounces spaghetti sauce

    Directions

    Lucero Winter Turkey Meatballs

     

    1-  Combine turkey, bread crumbs and the beaten egg.

    Add onions, garlic, parsley and black pepper. Mix until

    combined

     

    2-  Roll the mixture into tablespoon sized balls.

    Preheat oven to 350°F.  In a medium pan, heat the

    Lucero Five Star Blend Extra Virgin Olive Oil .

     

    3-  Once the pan is heated, place the meatballs into the

    pan and let the meatballs brown. As the meatballs brown,

    place them into a glass baking dish, then coat the

    meatballs in spaghetti sauce and bake for 45 minutes.

     

    Enjoy over spaghetti or by themselves!

     

    Recipe by K. Holmes - Lucero Olive Oil, LLC. Team member

     

     

     


  • Classic Steak Marinade by Krista

    December 6, 2015

    Steak Marinade Ingredients

     

    3  Tbsp. your favorite Lucero Balsamic Vinegar

    2   Tbsp. robust/bold  extra virgin olive oil, we suggest

    Lucero Coratina Extra Virgin Olive Oil   or

    Lucero Picual Extra Virgin Olive Oil

    2   tsp.crushed red pepper

    2   tsp. fresh rosemary

    2 cloves garlic cut in half

    pinch of salt and ground black pepper

     

    Directions

     

    1-  Make 3 slits in the steak, fill slits with garlic and rosemary.

     

    2-  Add the steak into a resealable bag then add robust extra

    virgin oive oil and balsamic vinegar.

     

    3-  Combine remaining  dry ingredients. Seal bag carefully

    and massage  the marinade into the meat.

     

    4-  Let the steak sit in the fridge for 6-8 hours.

    Cook to your liking!

     

    Taste Notes-Picual and Coratina  are Lucero Green Label-Bold

     

    *photo from Life's Ambrosia

     

     

     


  • Butternut Squash Potato Soup

    November 22, 2015

     

    Ingredients

     

     

    2 Tbsp. Lucero Olio Novello Extra Virgin Olive Oil

    1 medium sized butternut squash peeled,

    seeded and cubed

    2 medium potatoes

    1 small onion chopped

    1 stalk of celery chopped

    1 medium carrot chopped

    1 container (32 fluid oz.) chicken stock

    salt and pepper to taste

     

    Directions

     

    1-  Heat the Lucero Olio Novello Olive Oil in a large pot, cook the

    onion, carrot, celery, potato and butternut squash for 5 minutes

    or until lightly browned.

     

    2-   Pour in enough chicken stock to cover all the vegetables. Bring

    to a boil, then reduce the heat to low, cover pot, and simmer for 40

    minutes or until all the vegetables are tender.

     

    3-  Transfer the soup to a blender and blend until smooth.

     

    4-  Return to pot, and add any of the remainder of stock until

    you get the consistency that you like.

     

    5-  Serve into bowls and lightly drizzle

    Lucero Olio Novello Extra Virgin Olive Oil on the top, and

    add salt and pepper to taste.

     

    *Secret twist: Before serving add a spoon or two of Lucero

    Honey & Ginger White Balsamic Vinegar.

     

     

     

     


  • Rosemary Basil Roasted Turkey

    November 22, 2015

    Ingredients

    Rosemary Basil Roasted Turkey

     

    12 pound whole turkey

    ¾ cup Lucero Yellow Label Collection 

    We recommen d one of the following:

    Lucero  Ascolano or Lucero Koroneiki, 

    3 Tbsp. minced garlic

    2 Tbsp. freshly chopped rosemary

    1 Tbsp.freshly chopped basil

    1 Tbsp. Italian seasoning

    1 tsp. ground black pepper and salt to taste

     

    *TryLucero Rosemary Infused Extra Virgin Olive OIl

     

    Directions

    Preheat oven 325 to 350 degrees F

     

    1-  Combine the olive oil, garlic, rosemary, basil, Italian seasoning,

    blackpepper and salt. Set aside.

     

    2-  Wash the turkey, inside and out, pat dry. Remove any large

    fat deposits. Loosen the skin from the breast.

     

    3-  This is done by slowly working your fingers between the

    breastand the skin. Work it loose to the end of  drumstick

    being careful not to tear skin.

     

    4-  Using your hand, spread a generous amount of the rosemary

    mixture under the breast skin and down the thigh and leg.

    Rub the remainder of the rosemary mixture over the outside

    of the breast. Use toothpicks to seal skin over any exposed

    breast meat.

     

    5-  Place the turkey on a rack in a roasting pan. Add about 1/4

    inch of water to the bottom of the pan.

     

    6-  Roast according to  the weight of your turkey. This is usually

    20 minutes per pound in a 325 degrees F (175 degrees C) oven.

     

    7-  A meat thermometer inserted in the thigh should read 180

    degrees F (82 degrees C) and the juices should run clear when

    pierced with a fork.

     

    Carve after letting the bird rest for about 20 mins.

     

    Taste Note-Ascolano and Koroneiki are

    Lucero Yellow Label-Med

     

     

     


  • Easy Pomegranate Balsamic Vinegar Duck Jus

    November 12, 2015

    After you've sautéed duck breasts,

     

    1-  Remove them from the pan and pour off most of the rendered

    fat.

     

    2-  Return the pan to the stove at a medium heat and add a few

    Tbsp. of Lucero Pomegranate Red Balsamic Vinegar.

     

    3-  When the liquid in the pan is bubbling, it will mix with the

    left over seasonings and drippings to make a delicious sauce

    for the sautéed duck.

     

    4-  Drizzle over the duck breasts and add a few pomegranate

    seeds for garnish.

     

     

     


  • Savory Oatmeal with Olive Oil

    September 25, 2015

    Ingredients

     

    1 bowl of cooked old fashioned or steelcut oats cooked

    according to instructions on the package.

     Lucero Extra Virgin Olive Oil

    sea salt flakes Lucero Maldon English Flake Sea Salt)

    cracked black pepper

    Directions

     

    Drizzle oats with olive oil. Sprinkle with salt and pepper.

     

    Recipe adapted from TasteSpotting.com

     

     


  • Lime Chicken Skewers

    August 24, 2015

     

     

    Ingredients

     

    3 cloves garlic, minced

    1/3 cup freshly-squeezed lime juice

    1/3 cup tequila

    2 Tbsp.Lucero Lime Infused Olive Oil

    1/2 tsp.freshly-cracked black pepper, more for sprinkling

    1/2 tsp. ground cumin

    1/2 tsp. salt, plus extra for sprinkling

    2 pounds boneless, skinless chicken breasts

    wood* or metal skewers

    salt and freshly-cracked black pepper

    (optional topping: finely-chopped fresh cilantro leaves)**

     

    Direction

    Marinate:

     

    1-  In a large bowl or ziplock bag, mix together garlic, lime juice,

    tequila, olive oil, black pepper, cumin and salt until combined.

     

    2-  Add chicken  breast pieces, and toss until evenly coated.

    Cover or seal, Refrigerate for 30 minutes, or up to 8 hours.

     

    Preheat grill to medium-high heat.

     

    3-  Remove chicken from bag, and discard the leftover marinade.

     

    3-  Thread chicken onto skewers*, then season chicken with a

    few extra pinches of salt and pepper.  Place skewers on  grill

    and cook for 6-8 minutes, turning once, until the chicken is

    cooked through.

     

    4-  Remove and serve immediately, garnished with fresh

    cilantro and drizzled with Lucero Lime Infused  Olive Oil

    if desired.

     

    *If using wood skewers, be sure to completely soak them in water

    for at least 10 minutes before threading on the chicken.  This will

    help prevent them from burning.

     

     

    Recipe adapted from Gimme Some Oven.com

     

     


  • Rosemary Pork Loin

    August 21, 2015

    Homemade Hot Pork Tenderloin with Herbs and Spices

    Ingredients

     

    4 pound pork loin

    4 cloves garlic, minced

    2 Tbsp fresh rosemary, chopped

    2 Tbsp. Lucero Rosemary Infused Olive Oil

    1/2 Tbsp.kosher salt

    1 tsp. grated lemon zest

    1/2 tsp.  fresh ground black pepper

     

    Directions

    Preheat oven to 475°F.

     

    1-  In a bowl, combine garlic, rosemary, salt lemon zest,

    Lucero Rosemary Infused Olive Oil , and

    pepper.

     

    2-  Evenly rub the mixture into the pork loin. Place

    in a large baking dish or roasting pan.

     

    3-  Place it in the oven and roast for 30 minutes.

     

    Reduce heat to 425°F (after 30 mins)

     

    4-  Continue to roast for 1 hour until the juices run clear and

    the internal temperature reaches 155°F.

     

    Allow to rest on carving board for 10 minutes before

    slicing and serving.

     

     

    Recipe adapted from In Sock Monkey Slippers

     

     

     

     


  • Herb Grilled Salmon

    August 21, 2015

    herbed_salmon-0088

     

    Ingredients

     

    One lemon, juiced and zested (plus extra lemons for garnish,

    if desired)

    2 tsp. fresh dill, chopped

    2 tsp. fresh tarragon, chopped

    1 Tbsp. soy sauce

    1 tsp. honey

    1 1/2 Tbsp. of Lucero Garlic Infused EVOO

    1 lb. salmon

     

    Directions

     

    1-  Whisk first 6 ingredients in a medium-sized bowl. Rinse

    salmon, and pat dry with paper towels. Pour herb mixture over

    salmon, making sure the filet is coated on both sides.

     

    2-  Cover, and let marinate in refrigerator for at least an hour.

     

    • Preheat broiler or grill.
    • Cook salmon for up to 10-12 minutes depending
    • on the thickness of your fish, flipping halfway.
    • Remove from the heat when middle is medium-rare.

     

    Garnish with any remaining herbs and lemon wedges.

    Tip- Try this recipe with High Performance Arbequina!

     

    Recipe adapted from Food Fitness Fresh Air

     

     

     

     

     


  • Marinated Venison Steaks

    August 14, 2015

     

     

    Ingredients

     

    • 1 1/2 cups Lucero Woodson Blend Extra Virgin Olive Oil
      1/4 cup Worcestershire sauce
      2 1/4 tsp.  salt
      1/2 cup wine vinegar
      2 cloves of garlic, crushed
      3/4 cup soy sauce
      2 Tbsp.dry mustard
      1 tsp.  pepper
      1 1/2 tsp. dried parsley flakes
      1/2 cup lemon juice
      choice cuts of venison

     

    Directions

     

    1-  Mix ingredients in a bowl. Submerge selected cuts of locally

    harvested venison in marinade.

     

    2-  Marinate for as long as possible. The longer it sits in the

    marinade, the better—refrigerate overnight if you can.

    Grill venison to desired temperature.

     

     

    Recipe adapted from Missoula News

     

     

     


  • Seared Coconut Vindaloo Swordfish

    August 6, 2015

    Vindaloo Spice is a combination of coriander, cumin, red

    pepper, black pepper, tamarind, cinnamon, cloves, and

    turmeric and you can buy it in a prepared powder.

     

    Ingredients

     

    4 (6 to 8) ounce swordfish steaks
    2 tsp. kosher salt plus more for garnish
    2 tsp. Vindaloo spice powder divided,
    substitute your favorite spice blend if vindaloo is not on hand
    3 Tbsp. Lucero Five Star Extra Virgin Olive Oil
    1 Tbsp. grated fresh ginger (from 1-inch piece)
    1 Tbsp.  minced garlic cloves
    1 medium yellow onion finely chopped
    2  Tbsp. freshly-squeezed lime juice plus 4 wedges for garnish
    1 Tbsp. tablespoon packed dark brown sugar
    1 cup coconut milk
    1/4 cup roughly chopped cilantro leaves
    basmati rice for serving

     

    Instructions

     

    1-  Pat the swordfish steaks dry then season with salt and half the

    spice powder.

     

     

    2-  Heat 1 Tbsp. of Five Star Blend Extra Virgin in large, heavy-

    bottomed pan over medium to medium-high heat depending

    on your stove. If oil smokes, the heat is too high.

     

    3-  Add the fish and cook until it is opaque one-quarter of the

    way up the side and the seared side is golden brown, about 3

    to 4 minutes. Remove fish to a plate and set aside.

     

    4-  Return pan to stove over medium heat, add the remaining

    olive oil and the onions. Cook, stirring occasionally until soft and

    translucent.

     

    5-  Add the ginger, garlic, and curry powder, about 1/4 tsp. more

    salt and cook until fragrant. Add the lime juice, sugar, and coconut

    milk and bring to a simmer.

     

    6-  Return the fish, seared-side up, to the mixture and cook until

    fish is opaque and firm, about 5 more minutes. If the coconut

    mixture is still soupy, remove the fish and continue to reduce

    it until it coats the back of a spoon.

     

    7-  Season with salt and lime juice as desired. Serve fish over the rice

    with a spoonful of the spice mixture, topped with cilantro, and a

    lime wedge.

     

    Recipe adapted from salt and wind.com

     

     

     


  • Garlic Chicken Korean Style

    July 22, 2015

    SONY DSC

     

    Ingredients

    1 bunch green onions, chopped

    4 to 5 garlic cloves, minced

    1/2 cup soy sauce

    1/2 cup *Gochujang (Korean hot pepper paste)

    2 Tbsp. light brown sugar

    2 Tbsp. honey

    1 tsp. brown rice vinegar

    1 tsp. sesame seeds (to garnish) 

    1/4 cup Lucero Garlic Infused Olive Oil

    3 pounds bone-in, skin-on chicken pieces

     

     

    *Gochujang is a red chile paste that also contains glutinous

    rice, soybean miso, salt, and sometimes sweeteners. It's a thick,

    sticky condiment that's spicy, very concentrated and pungent.

     

     

    Directions

     

    1-  Combine the onions, garlic, soy sauce, gochujang, brown

    sugar, honey, rice vinegar, and  Garlic Olive Oil in a bowl and

    mix well.

     

    2-  Place the chicken drumsticks and thighs into a large zip-top

    bag and pour the marinade  in, making sure all of the chicken is

    covered. Seal the bag and lay it flat in a large, shallow pan or on

    a plate.

     

    3- Marinate the meat in the refrigerator for 6 -8 hours or overnight,

    flipping once halfway through.

     

    4-  When ready to cook, prepare a high-heat grill. Remove the

    chicken from the marinade and lay the chicken pieces skin-side

    down on the grill.

     

    5-  Grill for a few minutes on each side to sear the outside. Once

    you have a good sear, lower the grill's heat to medium-low.  Cook

    the  chicken with the lid closed for 15 to 20 minutes, flipping them

    every 3 minutes to cook evenly.

     

    6-  When finished, the chicken should be cooked through, no longer

    pink inside, and register 165°F in the thickest part of the meat with

    an instant-read thermometer. Serve immediately.

     

    Recipe adapted from thekitchn.com

     

     

     


  • Lemon & Rosemary Salmon

    June 4, 2015

    Ingredients: 

    4 Servings

     

    4 (6 ounce) salmon fillets

    *1cup  Lucero Lemon Infused Olive Oil

    1tsp. salt

    1tsp. fresh ground black pepper

    1Tbsp. minced fresh rosemary leaf

    8 lemon slices (about 2 lemons)

    1cup lemon juice (about 1 lemon)

    1cup marsala wine (or white wine)

    4  tsp. capers

    4 pieces aluminum foil

     

    *Try Lucero Rosemary Olive Oil

     

     

    Directions

     

    1-  Brush top and bottom of salmon fillets with olive oil and

    Season with salt, pepper, and rosemary. Place each piece of

    seasoned salmon on a piece of foil large enough to fold over

    and seal.

     

    2-  Top the each piece of salmon with 2 lemon slices, 1 Tbsp.

    of lemon juice, 2 Tbsp. of wine, and 1 tsp. of capers.

     

    3-  Wrap up salmon tightly in the foil packets.

    Place a grill pan over medium-high heat or preheat gas or

    charcoal grill.

     

    4-  Place the foil packets on the hot grill and cook for 10

    minutes for a 1-inch thick piece of salmon. Serve in the foil

    packets.

     

    Recipe adapted from food.com

     

     

     


  • Caramelized Onion Burger

    May 27, 2015

    These easy, delicious sweet onions can be served on just about

    anything from burgers to pizza to salads to steaks!

     

    Prep Time: 5 minutes
    Cook Time: 1 hour, 15 minutes
    Total Time: 1 hour, 20 minutes


    Ingredients for Onions

     

    2 T. Lucero Single Variety Extra Virgin Olive Oil

    3 sweet onions, sliced thickly (about 5-6 slices per onion)

    1 tsp. kosher salt

    freshly ground black pepper

    2 Tbsp. sugar

    1/4-1/2 cup Lucero Red or White  Balsamic Vinegar

    ( flavors depending on your preference)

    Instructions for Onions

     

    1-  Heat oil in a large skillet over medium-low heat. Add half of

    onions, cook down slightly then add  the other half

    (You can add them all at once but it might be difficult to stir

    until they cook down some, depending on the size of your skillet).

    Season with salt & pepper.

     

    2-  Once onions clarify slightly (enough that you can stir them

    all in the skillet without overflowing the pan) add sugar

    and stir gently Add balsamic and stir again.

     

    3-  Reduce heat to low. Slowly cook onions, stirring occasionally,

    for an hour or so. Balsamic vinegar will reduce and coat onions.

     

    Serve immediately or store in the refrigerator for up to 3 days.

    Onions Can be served at room temperature

     

    Ingredients for Burgers

     

    1-1/2 tsp. garlic powder

    ⅓ cup mayonnaise

    1 T.  mustard

    1-1/2 tsp. fresh lemon juice

    1 pound ground beef

    4 slices cheese (if desired)

    4 hamburger buns or rolls, split

    Instructions for Burgers

     

    1-  Grill the burgers - add garlic powder to the meat season - it

    takes 10-15 minutes to cook the burgers over medium-high

    heat. Toast the buns In a bowl.  Combine the following well;

    mayo, mustard, and lemon juice.

     

    2-  Once the burgers are cooked top with cheese (if desired)

    Place the mayo mixture on the bottom of each bun and add

    caramelized  onions, along with additional toppings of your

    choice. Finish the top bun with mayo.

     

     

    Enjoy!

    Recipe adapted from budget savvy diva and

    the wicked noodle

    Photo Credit: Vanessa Stump

     

     

     

     

     

     


  • Linguine Pasta With Scallops and Olive Oil

    May 17, 2015


    iStock_000044714502_XXXLarge

    Ingredients: Serves 2

     

    Directions

     

    1-  Cook linguine according to packaging instructions. Pour 2 Tbsp.

    of olive oil in a medium skillet heated over  medium heat.

     

    2-  Heat the olive oil for 1 minute  and add 3 cloves  of chopped

    garlic, parsley, and then the peppercorn. Saute for about  4 minutes

    until it is fragrant. 

     

    3-  Remove skillet from heat. Once the linguine  is done cooking,

    drain the water and add  the linguine to the  olive oil and garlic

    mixture. Salt to taste.

     

    4-  In a separate skillet add 1 Tbsp. of olive oil and make sure

    your scallops are as dry as possible.

     

    5-  Add the scallops to the skillet allowing 1-2 inches of spacing

    between each of them. Cook until they are opaque about 1-2

    mins. per side.

     

    6-  Place the scallops on the linguine, Drizzle some

    Lucero Single Variety Extra Virgin Olive Oil and enjoy!

     

     

    Adapted from the Kitchen Minions.

     

     

     


  • Pineapple Explosion Burger

    May 12, 2015

    Ingredients

     

    Patties

    1 lb ground beef

    2 Tbsp.of soy sauce

    2 tsp. of Worcestershire sauce

    4 Tbsp. of Lucero Pineapple Balsamic Vinegar

    Grilled Pineapple Rounds

     

    1 can of pineapple rounds or one fresh pineapple rounds

    ½ cup honey

    ¼ cup light brown sugar

    4 Tbsp. Lucero Lemon White Balsamic Vinegar

     

    Additional Toppings

     

    4 hamburger buns of your choice

    2 Tbsp.  of Lucero Basil Infused Olive Oil

    1 red onion cut into rounds

    1 large tomato cut into rounds

    4 leaves of romaine lettuce

    4 slices of aged Swiss cheese

    Instructions

     

    In a large bowl mix together ingredients for hamburger patties,

    once thoroughly mixed form into 4 patties. Put on grill and cook

    for  about 6 minutes, then flip until done.

     

     

     

    1-  Drain canned pineapple rounds. Combine the honey, brown

    sugar and Lucero Lemon White Balsamic Vinegar

     

    2-  Generously brush onto both sides of pineapple rounds.

    Add glazed  pineapple round to grill for about 2 mins. on each side.

     

    3-  Brush buns with Basil Infused Olive Oil  Toast on grill for

    approximately 3 minutes.

     

    To Serve: Place patties onto toasted buns and top with one slice

    cheese then add glazed pineapple rings, onion round, tomato

    slice and romaine lettuce.

     

    Enjoy!

     

     

     


  • Spring Frittata

    April 6, 2015

     

    Ingredients

    Yield: 4 to 6 servings.

     

    - 4  Tbsp. Lucero Basil Infused Extra Virgin Olive Oil

    - 1 large onion, chopped

    - 1 Tbsp.  minced garlic

    - 1/2 cup chopped black olives, preferably oil-cured

    - 1 cup chopped fresh parsley

    - 1 cup chopped fresh basil

    - 1/2 cup chopped fresh dill

    - 1/2 cup chopped fresh mint

    - 1Tbsp. chopped fresh rosemary or thyme

    - 8 eggs, lightly beaten

    - 1/2 cup milk

    - 1Tbsp.  all-purpose flour

    - salt and black pepper.

     

     

    Directions

     

     

    1-  Put the oil in a large skillet over medium heat. Add onion and

    garlic and cook, stirring occasionally, until soft, 3 to 5 minutes.

     

    2-  Add the olives and herbs and cook, stirring occasionally, until

    they soften and become dry, 2 to 3 minutes. Meanwhile, beat

    together the eggs, milk, flour and some salt and pepper.

     

    3-  Turn heat to low and pour the egg mixture into the skillet,

    using a spoon if necessary to evenly distribute the herbs and

    olives.

     

    4-  Cook, undisturbed, until the eggs are just set, 5 to 10 mins.

    You can set the top further by putting the pan in an oven at

    350  D/F  briefly or by running it under the broiler for a minute

    or two.

     

    Serve hot, warm or at room temperature.

     

    Recipe adapted from Mark Bittman.

     

     

     


  • Irish Potato Pie

    March 13, 2015

    Ingredients

    1 sheet frozen puff pastry, thawed

    3 Tbsp. Lucero Basil Infused Olive Oil

    7 thick sliced bacon, chopped

    5 potatoes (4 large), peeled and sliced thin

    1 onion, peeled and sliced thin

    1 Tbsp. fresh dill

    1/2 cup heavy cream

    salt and pepper

    chive for garnish

    Directions:

    Preheat the oven to 350 degrees F.

     

    1-  Place the thawed puff pastry  in a 8-9 inch tart pan and crimp

    the edges. Remove the excess dough and piece it along the rim if

    needed to make the rim even in some places. Refrigerate the

    crust until ready to fill.

     

    2-  Saute olive oil and bacon in large skillet over medium-high heat.

    Saute until the bacon is crispy then toss in the onions, followed by

    the potatoes and dill. Season with 1/2 tsp. salt and 1/4 tsp.ground

    pepper. Gently stir 3-5 minutes,to mix the onions and potatoes and

    coat in fat. The potatoes don't need to be cooked through.

     

    3-  Then spoon the mixture into the crust and drizzle with heavy

    cream. Bake on the low rack for 35-45 minutes, until the potatoes are

    fork-tender and the crust is golden.

     

    Rest for 10 minutes, then sprinkle with chopped chive and cut.

     

     

    Recipe and Photo adapted from A Spicy Perspective

     

     

     


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