Cashews, Sweet and Sour

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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.

Serves: 8

INGREDIENTS

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

METHOD

  1. Heat oven to 400 degrees.
  2. In a pot, combine all ingredients and over medium heat bring to a boil.
  3. Remove from heat and let rest for 10 minutes.
  4. Remove cashews with a slotted spoon and place in a single layer on a cookie sheet covered with non-stick foil.
  5. Bake for 10 minutes turning once.
  6. Let cool.
  7. Cashews can be kept in a covered container for a week.
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Carolina Slaw

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Author: James Kirkley

This coleslaw is made with a tangy vinegar dressing, ancho chili vinegar, celery seed, and other seasonings. Delicious with pulled pork or barbecue ribs!

Serves: 9

INGREDIENTS

1 large head, cabbage – finely shredded
1 medium, bell pepper – finely chopped
1/2 medium, red onion – finely chopped
2 medium, jalapeño pepper – seeded and chopped
2 carrots – grated (optional)

Dressing:
2 teaspoons, salt
1/2 teaspoon, freshly ground black pepper
2/3 cup, il Fustino Avocado Oil
1 teaspoon, dry mustard
1 teaspoon, celery seed
3/4 cup, il Fustino Head Ancho Chili Vinegar

METHOD

  1. Combine coleslaw vegetable ingredients; chopped cabbage, chopped bell pepper, chopped onion, jalapeño and grated carrots in a large serving bowl.
  2. In a mason jar, combine salt, avocado oil, dry mustard, celery seed and ancho vinegar. Shake vigorously to combine.
  3. Pour dressing over vegetable ingredients. Toss to combine. Cover and refrigerate until thoroughly chilled.