Leslie’s Gazpacho

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Author: Leslie (The Accidental Chef) Thomas

Serves: 5

INGREDIENTS

3 just ripe tomatoes – finely chopped
2 stalks, celery – chopped thinly crosswise
1 leek (white part only) – halves & sliced thinly crosswise
1 large yellow or orange bell pepper – diced
1 large green bell pepper – diced
1 large cucumber – seeded & finely chopped
2 tablespoons, il Fustino Garlic Olive Oil
2 tablespoons, il Fustino Jalapeno Oil – (or more to taste)
1/4 cup, il Fustino White Balsamic Vinegar
32 ounces, tomato juice, low sodium
1 lemon – juiced
salt to taste

METHOD

  1. Chop all vegetables finely, using veggies that are not overripe.
  2. Mix vegetables, both oils, vinegar, tomato juice, & lemon juice in a large bowl. Taste for needed salt.
  3. Refrigerate for a few hours to chill & allow the flavors to meld together. Gets better as time goes on.
  4. Ladle it out! Good for two more days (veggies will turn soft after that).

Tomato and Nectarine Ceviche

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Author: Leslie (The Accidental Chef) Thomas

A wonderful light side dish for summertime.

Serves: 6

INGREDIENTS

2 large nectarines – thinly sliced or one-inch cubes
1/2 cup, fresh lime juice
1 cup, raw peas (fresh/frozen)
1 cup, raw corn kernels (fresh/frozen)
1 large orange or red bell pepper – finely julienned
1 pint, orange or red cherry tomatoes – halved
2 teaspoons, lime zest – finely grated
1 large avocado – cubed small
1/2 cup, cilantro – coarsely chopped
1 green onion, white & green parts – chopped
1 tablespoon, il Fustino Jalapeno Oil
2 tablespoons, il Fustino Garlic Olive Oil
1 tablespoon, il Fustino Ancho Vinegar
Sea salt to taste

METHOD

  1. Marinate nectarines in lime juice in frig for 90 minutes, stirring mix occasionally.
  2. Mix all ingredients, including nectarines & juice, gently but well in large bowl. Salt to taste.
  3. Serve in bowl or martini glass.

Smoked Trout, Fennel and Radish Salad

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Author: Leslie (The Accidental Chef) Thomas

Serves 6-8 as starter salad

Serves: 8

INGREDIENTS

8 ounces, smoked trout filet – flaked
2 large, fennel bulbs & fronds – thinly sliced
8 medium, watermelon radishes or large easter egg radishes – thinly sliced
3 tablespoons, il Fustino White Balsamic Vinegar
3 tablespoons, il Fustino Arbequina Olive Oil
2 tablespoons, il Fustino Garlic Olive Oil
1 teaspoon, il Fustino Dill Mustard

METHOD

  1. Combine vinegar & mustard in small bowl, then slowly whisk in olive oils.
  2. Combine sliced fennel & radishes in large bowl & toss with dressing.
  3. Divide salad onto plates & flake trout on top.
  4. Scatter ends of fennel greens on top.

Portobello Mushrooms

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Serves: 2

INGREDIENTS

1 tablespoon, il Fustino Garlic extra virgin olive oil
1 bulb, shallot – minced
1 bag, fresh spinach
1 tablespoon, il Fustino extra virgin olive oil
1 tablespoon, chicken broth or vegetable broth
fresh ground black pepper
2 cloves, fresh garlic
3 slices, Prosciutto – sliced thin and diced
1/4 cup, blue cheese – crumbled
1/4 cup, goat cheese – crumbled
1/4 cup, feta cheese – crumbled
1/4 cup, mozzarella cheese – grated
fresh ground black pepper
1/4 cup, pesto
2 large, Portobello mushroom
olive oil, for brushing on mushrooms
1/2 cup, parmesan cheese
il Fustino White Truffle Oil

METHOD

  1. Combine garlic oil, shallot, spinach, olive oil, broth and fresh ground pepper
  2. Cook on high in the microwave for three minutes, or place all ingredients in a skillet with a tight lid, steam for 3 to 6 minutes or until wilted.
  3. Once spinach mixture has cooled, squeeze excess moisture from mixture using a sieve
  4. Combine garlic, prosciutto, blue cheese, goat cheese, feta cheese, mozzarella cheese, and fresh ground pepper in a food processor and combine well
  5. Add the spinach mixture to the cheese mixture and pulse to combine
  6. Add pesto, mix well and set aside
  7. Remove the brown insides of the portobello mushrooms with a spoon
  8. Brush both side of the mushroom with olive oil
  9. Barbeque on grill for two minutes on the inside of the mushroom and four minutes on the outside
  10. Fill cavity of mushrooms with the spinach mixture and top with parmesan cheese and a few drops of truffle oil (This can be prepared to this point ahead of time.) (If mushrooms are prepared ahead, refrigerate and bring them to room temperature before broiling.)
  11. Broil until cheeses are melted and mushrooms are heated through
  12. Serve immediately.

Oven Roasted Mahi-Mahi

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Author: Jody Kirkley

So simple and so good!

Serves: 4

INGREDIENTS

2 pounds, Mahi Mahi – fillets
1/4 cup, il Fustino Garlic Olive Oil
4 tablespoons, butter
salt and pepper

METHOD

  1. Preheat over to 425 degrees.
  2. Blot Mahi Mahi on all side with a paper towel. to dry. Salt and pepper
  3. Place a non-stick, ovenproof saute’ pan over high heat. Add olive oil, allow oil to come up to temperature. Brown the Mahi Mahi on all sides. Place in the oven for 8 to 12 minutes.
  4. Remove pan from oven and place over medium heat.
  5. Add butter and cook until butter begins to brown. Remove pan from heat and baste the Mahi Mahi with the brown butter for 1-2 minutes.
  6. Remove from heat and allow to rest 3-4 minutes.
  7. Serve.

Cucumber Balsamic Vinaigrette

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This recipe is courtesy of Sam Edelman from the Santa Barbara Farmer’s Market.

Serves: 8

INGREDIENTS

1 medium, cucumber – peeled seeded and diced
1/2 cup, il Fustino Aged Balsamic Vinegar
1/3 cup, il Fustino Garlic Oil
pinch, salt
1/2 cup, basil leaves – chopped
2 tablespoons, fresh parsley
2 tablespoons, fresh cilantro

METHOD

  1. Place all the ingredients except herbs in a blender. Blend until smooth.
  2. Add herbs and pulse a few times.
  3. Can be saved in a glass jar in the refrigerator up to one week.

Halibut and Mango Ceviche

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Author: Leslie (The Accidental Chef) Thomas

Makes a great light entree, especially for warm weather when you don’t feel like heating the stovetop or oven.

Serves: 4

INGREDIENTS

1 pound, Halibut – diced, one inch cubes
1 cup, fresh lime juice – divided
1/2 tsp, lime zest
1/2 cup, fresh orange juice
1/2 teaspoon, orange zest
1 large mango – cubed small
1 large avocado – cubed small
1 pint, red cherry tomatoes – halved
1/2 cup, red onion – minced or thinly sliced
2 tablespoons, cilantro leaves – finely chopped
1 tablespoon, mint – finely chopped
1 tablespoon, basil – finely chopped
1 tablespoon, il Fustino Garlic Olive Oil
1 tablespoon, il Fustino Jalapeno Olive Oil
1/4 teaspoon, il Fustino Smoked Olive Oil
1/2 teaspoon, ground cumin
1 teaspoon, salt

METHOD

  1. Marinate halibut in 1/2 cup of lime juice in fridge for 2 hours in Ziploc bag. Turn over a couple of times.
  2. Discard juice & incorporate rest of items (including other half of lime juice) with the halibut in large bowl. Salt to taste.
  3. Toss gently but well & serve over lettuce, on tortilla, or in large martini glass, etc.