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
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.
Author: Revised by Chef James R. Kirkley, IV
1 cup, beef broth
4 tablespoons, il Fustino Arbequina EVOO
1 tablespoon, soy sauce
1 tablespoon, Worcestershire sauce
2 lemons – juiced
1/4 teaspoon, red pepper flakes
Kosher salt and freshly ground pepper
6 sprigs, fresh thyme
4 sprigs, fresh rosemary
1 bunch, scallions – cut 2″ lengths
1 1/2 pounds, beef tri-tip – trimmed of excess fat
1 pound, cremini mushrooms
2 red bell peppers – cut into large chunks
1 clove, fresh garlic – smashed
- In a small glass baking dish: whisk broth,2 tablespoons olive oil, soy sauce, Worcestershire sauce, juice of 1 lemon, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Tear 4 sprigs thyme and 3 sprigs rosemary into pieces; add to the marinade along with the scallions. Let stand of 10 minutes.
- Using a fork, pierce the meat all over at 2-inch intervals. Add to the marinade, making sure it is completely submerged. (If necessary, weigh down the meat with a plate.) Cover and refrigerate 3 to 8 hours.
- Remove the meat from the refrigerator about 1 hour before grilling (leave it in the marinade). Put the mushrooms and bell peppers in a large bowl. Tear the remaining 2 sprigs thyme and 1 sprig rosemary into pieces and add to the bowl along with the garlic, the remaining 2 tablespoons olive oil and juice of 1/2 lemon. Season with salt and pepper and toss.
- Preheat a grill to medium, then prepare for indirect heat: For gas, turn off the burners on one side. For charcoal, push the coals to one side. Remove the meat from the marinade and pat dry, reserving the marinade. Place the meat on the hotter side of the grill (direct heat) and cook, turning often, until charred, 15 to 20 minutes; scatter the herbs from the marinade on the meat as it cooks (its OK if the herbs fall through the grates; they will flavor the smoke). Move the meat to the cooler side of the grill (indirect heat); cover and cook, turning the basting a few times with the reserved marinade, until a thermometer inserted into the thickest part registers 125 degrees for medium rare, about 20 minutes. Transfer to a cutting board and let rest at least 10 minutes.
- Meanwhile, add the mushrooms and peppers to the grill over direct heat; cook, turning a few times, brushing with the juice of the remaining 1/2 lemon and seasoning with salt, until charred and tender, 10 to 15 minutes. Arrange the scallions from the marinade on the grill and cook 2 to 3 minutes per side. Discard remaining marinade.
- Slice the steak against the grain and serve with the vegetables.
Why do we serve turkey only on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage and thyme is a great weeknight dinner, and the leftovers make delicious sandwiches the next day.
1 whole, bone-in turkey breast (6 to 7 pounds)
2 tablespoons, il Fustino Arbequina EVOO
1 tablespoon, garlic – minced
2 teaspoons, lemon juice – freshly squeezed
2 teaspoons, dry mustard
2 tablespoons, fresh rosemary leaves – chopped
1 tablespoon, fresh sage leaves – chopped
1 teaspoon, fresh thyme leaves – chopped
1 1/2 teaspoons, kosher salt
1/2 teaspoon, freshly ground black pepper
3/4 cup, dry white wine
- Preheat the oven to 350 degrees. Place the turkey breast on a rack in a roasting pan, skin side up.
- In a small bowl, combine il Fustino Arbequina EVOO, garlic, lemon juice, mustard, rosemary, sage, thyme, salt and pepper. Rub the mixture evenly all over the skin of the turkey breast. (You can also loosen the skin and smear half of the paste underneath, directly on the meat.)
- Pour the wine into the bottom of the roasting pan.
- Roast the turkey for 1 1/2 to 1 3/4 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees when inserted into the thickest and meatiest area of the breast. Check the breast after an hour of so; if the skin is overbrowning, cover it loosely with aluminum foil.
- When the turkey is done, remove from the oven, cover the pan with aluminum foil and allow the turkey to rest at room temperature for 15 minutes. Slice and serve warm with the pan juices.
Author: Laura S. Kirkley
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
- Place olives in a medium bowl.
- In a small saucepan, combine olive oil and vinegar. Bring to a simmer. Turn off heat and gently stir in herbs and lavender.
- Pour the warm mixture over the olives and let them marinate at room temperature for at least 2 hours.
- 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.
Author: Jody Kirkley
We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well.
1 cup, raw cashews
1/4 cup, il Fustino Head Ancho vinegar
1/4 cup, il Fustino Kaffir Lime Vinegar
1 tablespoon, il Fustino Arbequina EVOO – or equivalent
1 teaspoon, sea salt
- Heat oven to 400 degrees.
- In a pot, combine all ingredients and over medium heat bring to a boil.
- Remove from heat and let rest for 10 minutes.
- Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
- Bake for 10 minutes turning once.
- Let cool.
- Cashews can be kept in a covered container for a week.
Try this tasty combination for bread dipping or marinating.
4 ounces, il Fustino California Balsamic vinegar
8 ounces, il Fustino Arbequina EVOO
2 Tablespoons, il Fustino Olive You herb pack
1/2 teaspoon, kosher salt
- Combine all ingredients in a jar or an il Fustino bottle. Shake to mix well.
- Allow at least 2 hours for the dry herbs to reconstitute.
- Shake well before serving. Serve with fresh bread or drizzle over sliced tomatoes. Marinate chicken, pork or beef.