Spring Apricot Salad with Toasted Almonds
Toss tomatoes, toasted almonds, and spring greens w/ il Fustino EVOO and il Fustino Apricot Balsamic, salt and pepper to taste. Sprinkle with Mozzarella cheese.
Red Cabbage Dressed with Apricot Balsamic Vinegar
Melt 3 TBS butter & 3 TBS il Fustino EVOO in a heavy large pot over medium-high heat. Add onion thinly sliced; toss for 1 minute. Add cabbage and sauté until well coated, about 2 minutes. Add 1/3 cup il Fustino Apricot Balsamic Vinegar. Toss until juices are reduced to glaze and cabbage is crisp-tender, about 6 minutes. Season with salt and pepper. Serve.
Curry Ginger Pork Chops with Apricot Balsamic Vinegar & Fennel
Combine ½ cup il Fustino Apricot Balsamic Vinegar, 4 TBS curry powder, 4 TBS grated fresh ginger, 2 TBS il Fustino EVOO, and pepper. Spread mixture over 6 pork chops, cover in refrigerator for, at least one hour. Drizzle il Fustino EVOO into a large frying pan over medium heat. Cook turning only once until done and cooked through. Remove chops, drizzle pan with more Apricot Balsamic Vinegar, and deglaze, top with 2 very thinly sliced fennel bulbs. Toss until crunchy. Top chops with fennel and serve.
Author: Laura S. Kirkley
Sake may also be used in place of whiskey.
1/2 cup, whiskey (any brand)
1/2 cup, brown sugar, packed
1/4 cup, il Fustino Arbequina EVOO
1/2 tablespoon, garlic powder
1/4 cup, soy sauce
1 tablespoon, salt
1 tablespoon, pepper
- Place brown sugar in a bowl, add whiskey and mix, add olive oil and mix, add remaining ingredients and mix
- Place meat in air-tight container, pour mixture on meat and seal container
- Shake to coat meat
- Place marinating meat in refrigerator for 3 hours or overnight
Author: Leslie (The Accidental Chef) Thomas
1 1/4 pounds, Wild Salmon – grilled
1 cup, seedless watermelon – diced, 1/4″
1/3 cup, cucumber, seeded – diced, 1/4″
2 tablespoons, red onion – diced, 1/4″
2 tablespoons, yellow bell pepper – diced, 1/4″
1 tablespoon, il Fustino Jalapeno Oil
2 tablespoons, cilantro – finely chopped
1 tablespoon, chives – finely chopped
1/8 teaspoon, finely ground salt
1 pinch, il Fustino Smoked Garlic Salt – on each piece of fish
- Place all cut fruit, veggies, salt, juice, & oil in large bowl. Toss gently to combine.
- Refrigerate at least one hour. Toss just before serving.
- Top on grilled salmon or any other fish. Leftover salsa may be refrigerated for later use.
Author: Jody Kirkley
I made this instead of a beef salad because I had left-over Costco chicken and no beef. It really turned out well. You must use the Kaffir-Lime-Vinegar-Sauce to finsh this.
Try marinating bean sprouts in the sauce as an appetizer.
3/4 pound, cooked chicken
1 tablespoon, oyster sauce
1 tablespoon, soy sauce
1/2 teaspoon, sugar
8 ounces, uncooked fine rice vermicelli
1/2 cup, coconut milk
1 teaspoon, il Fustino Avocado Oil
1 cup, thinly sliced yellow onion – separated into rings
4 cups, bean sprouts
2 cups, cucumber – peeled and julienned
1 cup, green cabbage – thinly sliced
1 cup, carrots – peeled and julienned
10 basil leaves – coarsely chopped
Kaffir Lime Vinegar Sauce
2 tablespoons, il Fustino Kaffir Lime Vinegar
1 tablespoon, fish sauce
1 teaspoon, garlic salt
1 green onion – chopped
1 tablespoon, unsalted peanuts – finely chopped
- Break chicken up into bite-sized chunks.
- Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
- Combine bean sprouts, cucumber, cabbage, carrots, and basil in a large bowl; toss gently.
- Bring 3 quarts of water to a simmer in a large Dutch oven. Add rice vermicelli; simmer 2 minutes or just until tender. Drain and return rice vermicelli to pan. Add coconut milk; toss well. Set aside; keep warm.
- Heat oil in a wok or large nonstick skillet over medium-high heat until hot. Add onion; stir-fry 2 minutes. Add chicken; stir-fry 3 minutes. Add oyster sauce mixture; stir-fry 30 seconds. Remove from heat. Set aside; keep warm.
- Spoon bean sprout mixture into each of 4 large shallow bowls; top with chicken mixture and 1 cup rice vermicelli mixture. Drizzle with Lime-Vinegar Sauce.
- For the Kaffir Lime Vinegar Sauce: Combine all ingredients except the peanuts.
- Just before serving add the peanuts.
Author: Laura S. Kirkley
2 tablespoons, cornstarch
1/4 cup, sugar
1/2 teaspoon, salt
1 medium, egg
2 cups, milk
1 tablespoon, butter
1 teaspoon, vanilla
- In a large saucepan, blend together the cornstarch, sugar and salt. Set aside.
- In a separate bowl, beat the egg and add in the milk. Stir into cornstarch mixture.
- Cook over medium heat until it thickens but be sure to stir it the entire time. Constant stirring will ensure that it does not burn.
- Once it thickens, continue to cook and stir for an additional minute. Mixture should be at a slow rolling boil during this time.
- Remove from heat and add butter and vanilla. Blend well until smooth and creamy.
- Pour into a large or individual serving size dishes.
- Pudding will take approximately four hours to set up at room temperature or two hours in refrigerator.
Pudding is traditionally served at room temperature. Serve with ZerGoot Raspberry Syrup. Garnish with several fresh raspberries and a waffle cookie.
Use in soups, dals, beans and vegetables
2 tablespoons, turmeric
3 tablespoons, cumin powder
6 tablespoons, coriander powder
5 tablespoons, fennel seeds
1 teaspoon, black pepper
1/2 teaspoon, cinnamon powder
- Mix the spices well and store in a stainless steel container.
Rated one of the top 10 soups in the world
4 stalks, Lemongrass
6 leaves, Kaffir lime
5 pieces, Galangal – peeled and sliced thinly
1 pound, Shrimp – unpeeled
8 ounces, mushrooms – optional
2 limes – juiced
2 tablespoons, fish sauce
6 cups, chicken stock
2 tablespoons, green onion – sliced 1/4″
2 tablespoons, cilantro – coarsely chopped
5 pods, Thai chilies – optional
3 tablespoons, Nam Phrik Pao
1/2 cup, coconut milk – optional
3 tomatoes – quartered optional
- FOR SOUP: Peel and devein shrimp reserving shells.
- In a Dutch oven, bring stock to a boil. Tie shrimp shells in a cheese cloth sack. Add shells to boiling broth.
- Crush lemongrass with a mallet and cut them down to fit your pot. Cut diagonal slits in lemongrass leaving them whole.
- Tear Kaffir leaves. Using cheese cloth and string, create a bouquet garni with the lemongrass stalks, Kaffir leaves and the galangal slices.
- Add the bouquet garni to the pot and reduce heat to a simmer. Simmer for 10 minutes.
- Season the soup with fish sauce and additional salt to taste. Remove the shrimp shells but leave the bouquet garni.
- Increase heat to high and add the shrimp and mushrooms and tomatoes if using. Bring to a boil then take it off the heat.
- Add Nam Phrik Pao, crushed chilies (if using), lime juice (to taste), and coconut milk if using. Just before serving remove bouquet garni and add green onion and cilantro.
- Serve with white rice or rice noodles.
- FOR NOODLES: Boil water. Place noodles in a strainer inside a larger bowl. Pour boiling water over noodles until covered and let sit for 1 minute and 15 seconds. Remove colander and rinse with cool water briefly. Separate the noodles now or they will stick together. Place in serving bowl and ladle soup over.