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: James Kirkley
A classic Southern dish. Wonderful with lima beans and fried chicken or baked ham.
This sauce goes over white rice. Ideally accompanied by lima beans. A package of frozen lima beans should be cooked in salted water to cover. Add some chopped bacon and let it cook until almost all the water has evaporated and the beans are mushy. Now you are eating!
1 can, tomatoes
3 tablespoons, flour
3 tablespoons, butter or buttery olive oil
1/4 teaspoon, salt
1/4 teaspoon, pepper
1 teaspoon, sugar
- Puree tomatoes in blender until completely liquified.
- In sauce pan over medium heat melt butter or heat olive oil. When butter is melted completely and foaming or the olive oil is hat, add flour. Cook flour stirring constantly, with a wire whisk until it starts to brown slightly.
- Carefully add tomatoes to roux, blending as you go. Cook stirring constantly until thickened. Reduce heat and cook for about 5 or 6 minutes more, stirring occasionally. Careful, it will bubble and spatter out all over the place. Keep the heat as low as possible.
- Add salt, pepper and sugar. This is really to taste. Some tomatoes have more acid than others. The sugar will cut the acid of the tomatoes. The sauce should be barely sweet.
This was one of my Dad’s favorites and was one thing my Mom could make without him complaining, so I guess she made it pretty well according to him. After I got married I asked Mom for the recipe and this is it.
This really does not need a recipe.
4 medium, tomatoes – ripe
1/2 pound, mozzarella cheese – preferably fresh buffalo
8 leaves, basil – chiffonade
il Fustino Basil Olive Oil
freshly ground pepper
- Quarter tomatoes and remove seeds.
- Break up mozzarella cheese into bite-sized chunks
- Roll up basil into small cigar-shapped roll and slice thinly.
- Combine all in a large bowl. Drizzle with Basil Olive oil and sprinkle with kosher salt and fresh ground black pepper. Toss and serve immediately.
For a faster preparation you can make the mashed sweet potato topping up to 2 days ahead and use purchased rotisserie chicken and chicken stock.
Sweet Potato Topping
2 pounds, orange-fleshed sweet potatoes – peeled and cut into 1 inch cubes
2 teaspoons, kosher salt
3 tablespoons, unsalted butter – melted
1/4 teaspoon, freshly ground nutmeg – optional
freshly ground black pepper
2 tablespoons, unsalted butter
2 tablespoons, il Fustino EVOO (preferably Arbequina)
1 large, yellow onion – diced
1/4 cup, celery – diced
3/4 cup, carrots – peeled and diced
1 teaspoon, kosher salt
3 tablespoons, all-purpose flour
1 1/2 cups, chicken or turkey stock or low-salt chicken broth
1/2 cup, whipping cream or half and half
2 1/2 cups, roast turkey or chicken – shredded
2 tablespoons, flat leaf parsley – finely chopped
1 tablespoon, fresh sage – finely chopped
1 tablespoon, fresh thyme – finely chopped
- For Sweet Potato Topping: In a saucepan combine sweet potatoes, 1 tsp. of the salt, and enough water to cover by 1 inch. Cover partially. Bring to boiling over medium-high heat. Reduce heat to medium. Simmer until potatoes are fork-tender, about 10 minutes.
- Drain potatoes; return to warm pan. Stir over low heat for 1 minute to dry. Using potato masher, mash potatoes. Stir in melted butter, optional nutmeg, the remaining 1 tsp. salt and freshly ground black pepper. Set aside.
- Position a rack in center of oven Preheat oven to 400 degrees.
- For Turkey Filling: In a large saucepan melt butter with oil over medium heat. Add onion, celery, and carrots. Cook and stir, about 2 minutes. Add salt. Cover partially. Reduce heat to medium-low. Cook until vegetables are very tender, about 12 minutes.
- Sprinkle flour over vegetables. Stir to combine. Slowly stir in stock. Simmer, stirring occasionally until smooth and thickened, about 2 minutes. Stir in cream; bring to a simmer. Add turkey, parsley, sage, and thyme. Stir to combine while humming Simon and Garfunkel. Return to a simmer. Remove from heat.
- Spoon filling into 2 1/2 to 3 quart rectangular baking dish. Using a rubber spatula, spread and mound sweet potato mixture over filling, leaving some of the filling visible.
- Bake until bubbly, about 20 minutes. Serve immediately.
Tasty, low-calorie and easy to make
1 pound, raw almonds
1 tablespoon, chili powder
1 tablespoon, il Fustino olive oil
1 teaspoon, kosher salt
1 teaspoon, cumin powder
1/2 teaspoon, coriander
1/2 teaspoon, smoked paprika
1/4 teaspoon, cinnamon
1/4 teaspoon, ground black pepper
- Combine all ingredients in a metal bowl and toss to combine.
- Cover and refrigerate for up to 24 hours.
- Heat oven to 350 degrees.
- On a cookie sheet, lay down a bit of parchment paper or wax paper.
- Spread almonds on cookie sheet spreading out to one layer.
- Bake about 10 minutes or until almonds are toasted, stirring twice.
- Cool before serving. Store in an airtight container for up to 5 days.
Author: Revised by Chef James R. Kirkley, IV
1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat
1 0.7-ounce package dried Porcini mushrooms
2 cloves, garlic – minced
1 tablespoon, il Fustino Aged Balsamic Vinegar
1 tablespoon, packed dark brown sugar
2 tablespoons, Worcestershire sauce
2 tablespoons, fresh rosemary – minced
1/4 teaspoon, red pepper flakes
4 tablespoons, unsalted butter – softened
2 tablespoons, scallions – minced
2 tablespoons, fresh parsley – minced
8 tablespoons, il Fustino Tuscan EVOO
8 ounces, rainbow baby bell peppers
1 fresh lemon – juiced
- Lay the steak flat on a board; tie kitchen twine tightly around the sides (including the bone) to help the steak keep its shape during cooking.
- Grind the mushrooms in a spice grinder or blender; transfer to a bowl and mix with the garlic, balsamic vinegar, brown sugar, 1 tablespoon Worcestershire sauce, 1 1/2 tablespoons rosemary, the red pepper flakes and 2 teaspoons salt. Cut 8 deep slits about 1 inch apart all over the steak; fill each slit with some of the mushroom mixture, then rub the rest all over the meat. Transfer the steak to a plate, cover with plastic wrap and refrigerate 2 to 4 hours. Remove from the refrigerator about 1 hour before grilling.
- Meanwhile, combine the butter, scallions, parsley, the remaining 1 tablespoon Worcestershire sauce and 1/2 tablespoon rosemary, and 1 teaspoon salt in a bowl. Cover and refrigerate until ready to use.
- Preheat a grill to medium high, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Brush the steak with 2 tablespoons of olive oil, then place on the cooler side of the grill (indirect heat). Cover and cook, turning occasionally, until a thermometer inserted into the thickest part register 110 to 120 degrees, 20 to 30 minutes. Move the steak to the hotter side of the grill (direct heat) and cook until the thermometer registers 125 degrees, 2 to 3 more minutes per side. Transfer to a cutting board and let rest 15 minutes, spreading with some of the herb butter.
- Meanwhile, toss bell peppers with 6 tablespoons olive oil and salt. Bake in preheated 425 degree oven for 30 minutes, turning once.
- Top the steak with more herb butter and serve with peppers.