Warm Asian Chicken Noodle Salad

PRINT

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.

Serves: 4

INGREDIENTS

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

METHOD

  1. Break chicken up into bite-sized chunks.
  2. Combine oyster sauce, soy sauce, and sugar. Stir well; set aside.
  3. Combine bean sprouts, cucumber, cabbage, carrots, and basil in a large bowl; toss gently.
  4. 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.
  5. 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.
  6. 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.
  7. For the Kaffir Lime Vinegar Sauce: Combine all ingredients except the peanuts.
  8. Just before serving add the peanuts.
Advertisements

Thai Peanut Sauce

PRINT

Easily made with Jalapeno Jelly

Serve with chopped cilantro.

Serves: 4

INGREDIENTS

2 tablespoons, Ojai Jalapeno Jelly
4 tablespoons, creamy peanut butter
2 tablespoons, soy sauce or fish sauce
1 tablespoon, il Fustino Pomegranate vinegar
1 tablespoon, thai chili garlic paste (“nam prik pao”) or (“sambal oelek”)
1 tablespoon, water

METHOD

  1. Blend all ingredients together adding water as necessary to thin the mixture
  2. Soak bamboo skewers in water
  3. Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours
  4. Place on bamboo skewers
  5. Grill over medium coals for 10 minutes, turning often
  6. Pass remaining sauce

Coconut milk may be used instead of water to thin the sauce.

Chilled Strawberry Soup

PRINT

Author: Suzanne Landry

Serves: 6

INGREDIENTS

1 cup, orange juice
1/2 tsp, vanilla extract
1 cinnamon stick
1 cup, raw cashews – softened in water when starting prep
2/3 cup, vanilla-flavored almond milk
1 pint basket (12 oz by weight), strawberries – washed & hulled
2 tablespoons, fresh mint leaves
2 tablespoons, lime juice
3 tablespoons, il Fustino Mimosa Vinegar

METHOD

  1. In a medium size pot, add orange juice, vanilla, & cinnamon stick. Bring to a boil, reduce heat to low, & simmer for 5 minutes.
  2. Pour into a bowl, toss cinnamon stick, & cool completely (can throw into the frig for 30 minutes).
  3. Put almond milk & rinsed/drained cashews into food processor; blend until creamy & smooth.
  4. Add strawberries & mint & blend again until smooth. Refrigerate until cold (at least 2 hours)
  5. Serve topped with mint sprig & sliced strawberry fanned out, & optionally a bit of reserved cashew cream.

Rich Rib-Eye Steak with Herb Butter and Charred Peppers

PRINT

Author: Revised by Chef James R. Kirkley, IV

Serves: 4

INGREDIENTS

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
Kosher salt
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

METHOD

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, toss bell peppers with 6 tablespoons olive oil and salt. Bake in preheated 425 degree oven for 30 minutes, turning once.
  6. Top the steak with more herb butter and serve with peppers.

Japanese Horseradish Dressing

PRINT

Author: Modified by Laura S. Kirkley

Japanese Horseradish is Wasabi, prepared horseradish may also be used in its place. Great on raw Edamame

Serves: 2

INGREDIENTS

1 1/2 tablespoons, sour cream
1 1/2 teaspoons, il Fustino Mission EVOO
2 teaspoons, Wasabi or prepared horseradish
2 teaspoons, fresh dill – finely chopped
3/4 teaspoon, il Fustino White Wine Vinegar
salt and pepper

METHOD

  1. Whisk sour cream, olive oil, Wasabi (horseradish), dill, and vinegar together in a small bowl
  2. Season to taste with salt and pepper

French Oil Cured Olives

PRINT

Author: Laura S. Kirkley

Serves: 12

INGREDIENTS

2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend
1/2 cup, il Fustino Arbequina EVOO
1/4 cup, il Fustino Cabernet Sauvignon Wine Vinegar
1 tablespoon, Herbes de Provence
1 teaspoon, dried lavender

METHOD

  1. Place olives in a medium bowl.
  2. In a small saucepan, combine olive oil and vinegar. Bring to a simmer. Turn off heat and gently stir in herbs and lavender.
  3. Pour the warm mixture over the olives and let them marinate at room temperature for at least 2 hours.
  4. The olives may be made 1 week ahead and kept refrigerated in an airtight container. Return to room temperature before serving.

Herbes de Provence, which typically includes; Basil, Fennel Seed, Marjoram, Thyme, Rosemary, Sage and Summer Savory, is usually found in the herb section of high-end specialty food stores. Lavender, a member of the mint family, lends pungency to the mix. You can use all of these or a subset.

Creamy Zucchini Basil Soup

PRINT

Author: Leslie (The Accidental Chef) Thomas

Serve with croutons made with il Fustino Misson Olive Oil and il Fustino Spicy Italian Herbs.

Serves: 6

INGREDIENTS

3 tablespoons, raw cashews – soaked in water at outset
2 pounds, green zucchini – chopped
1 large, Vidalia onion – chopped small
4 cloves, garlic – minced
3 cups, low sodium vegetable broth
1/4 teaspoon, freshly ground pepper
1/2 teaspoon, salt (if broth low salt)
1/3 cup, fresh basil leaves, packed down, plus extra
2 tablespoons, nutritional yeast (for cheesy flavor)
2 tablespoons, il Fustino Basil Olive Oil
1 14-ounce can, Cannellini beans – rinsed & drained
drizzles of, il Fustino Aged Balsamic

METHOD

  1. Soak cashews in water when starting recipe.
  2. Cook onion in a large saucepan for 5-10 minutes, until softened. Add garlic & cook for another minute.
  3. Stir in the chopped zucchini, & cook over medium heat, stirring occasionally, for 5 minutes.
  4. Add the broth, pepper, & salt; simmer until zucchini is tender, about 15 minutes
  5. Pour into a blender (in 2 batches, don’t fill more than halfway). Then add the rinsed/drained cashews, basil leaves, basil oil, nutritional yeast & blend until smooth. Taste for salt.
  6. Return blended soup to the pot on low heat, add beans; pour into bowls when beans are warmed
  7. Drizzle Aged Balsamic over the top of each bowl & decorate with a few extra basil leaves.