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.
Author: Laura S. Kirkley
2 cups, Picholine Olives (8 to 10 ounces)
zest of half a lemon
1/4 cup, white wine vinegar
1/2 cup, il Fustino Mission Reserve EVOO
1 tablespoon, fresh lemon juice
2 teaspoons, dried oregano
- Place olives in a medium bowl.
- In a small saucepan, combine vinegar, olive oil, and lemon juice. Bring to a simmer turn off heat and add the oregano. Pour over the olives, add lemon zest and toss. Let olives 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 servings
Fresh lemon juice and zest give these olives a tart flavor and refreshing citrus aroma.
A classic Indian dish using whole spices
1 cup, Basmati rice – rinsed
2 cups, water
1 teaspoon, salt
2 teaspoons, il Fustino Mission Reserve EVOO
1 teaspoon, cumin seeds
2 cardamom pods – crushed
1 stick, cinnamon
1 bay leaf
1/2 teaspoon, turmeric
1/2 cup, frozen peas
- Wash rice in three changes of water. Add the measured water, salt and washed rice to a medium pot and bring to a boil over high heat.
- Place a tight-fitting lid and cook on low heat for 15 minutes. Do not open the top during cooking time.
- Let sit for 5 minutes, which allows the innermost core of the rice to cook through.
- Meanwhile, heat oil in a small skillet.
- Add the bay leaf, cardamom pods, cinnamon and cumin seeds.
- Allow mixture to sizzle for 45 seconds.
- Now add the turmeric and take off the heat.
- Add the cooked rice along with the peas and mix well.
- Serve hot.
Alternately you may use a combination of broccoli, carrots and zucchini
3/4 pound, green beans – trimmed and cut into 2 inch pieces
3 tablespoons, il Fustino Mission Reserve EVOO
2 tablespoons, ginger – peeled and grated
1 tablespoon, tri-doshic spice blend (see recipe elsewhere)
3/4 teaspoon, salt
4 tablespoons, water
1 1/2 limes – juiced
- Heat the oil in a large skillet and add the spice blend.
- Saute for about 45 seconds.
- Add the green beans, salt and pepper and stir-fry on high heat for 5 minutes.
- Add the water and place a tight-fitting and steam on medium high heat for about 6 minutes.
- Add the lime juice and mix well before serving.
Author: Modified by Laura S. Kirkley
Japanese Horseradish is Wasabi, prepared horseradish may also be used in its place. Great on raw Edamame
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
- Whisk sour cream, olive oil, Wasabi (horseradish), dill, and vinegar together in a small bowl
- Season to taste with salt and pepper
Author: Chef James R. Kirkley, IV
1/2 cube, beef bouillon
1/4 cup, mayonnaise
2 teaspoons, Siracha
salt and freshly ground pepper
1 tablespoon, il Fustino Mission EVOO
1 medium, onion – thinly sliced
2 teaspoons, cider vinegar
12 slices, bacon
2 tablespoons, unsalted butter – softened
8 slices, white sandwich bread
1/2 pound, sharp cheddar cheese – cut into 4 slices
3 ounces, cheddar cheese curds
- In a small bowl, mash the bouillon cube into 2 teaspoons of hot water until dissolved. Whisk in the mayonnaise and Siracha and season with salt and pepper.
- In a medium skillet, heat the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, until golden brown and softened, about 10 minutes. Stir in vinegar and season with salt and pepper.
- Meanwhile, in another skillet, cook the bacon over moderate heat, turning once, until crisp, about 6 minutes. Drain on paper towels.
- Set griddle over two burners and turn the heat to medium. (Sandwiches can also be done one at a time in a pan or on a Panini maker.) Butter the bread slices on 1 side. Spread the other side of 4 bread slices with spicy mayonnaise and top with the onion, cheddar, cheese curds, and bacon. Close the sandwiches buttered side out and griddle over moderately low heat until crisp, about four minutes per side.
- Cut Sandwich in half and serve
Author: Laura Kirkley
Serve meat with mashed potatoes (Spatzle, potatoe dumplings or boiled potato), sauce and red cabbage.
6 slices, top round steak (about 1.5 pounds)
1 medium, onion – finely chopped
2 tablespoons, dill pickle – diced
2 tablespoons, Dijon mustard
1/2 slice, raw bacon – diced
il Fustino Mission Reserve Organic EVOO
salt and freshly ground pepper
1 medium, carrot – finely chopped
1 stalk, celery – finely chopped
2 cups, beef stock or broth
1 medium, onion – finely chopped
2 slices, bacon – diced
1 cup, red wine
1 tablespoon, cornstarch, diluted in cold water – diluted in cold water
- Pound meat and sprinkle with salt and pepper.
- Saute one chopped onion in olive oil over medium heat until golden. Mix with pickles and raw bacon.
- Paint each slice of beef with mustard. Layer with mixture of onion, pickle and bacon. Roll up and secure with a toothpick or tie with butcher’s string.
- In deep frying pan, saute beef on all sides in olive oil over medium-high heat until browned. Remove Rouladen from pan to a warm platter.
- Add the chopped vegetables for the sauce and the bacon to the pan. Stir and brown for approximately 2 or 3 minutes.
- Add wine and reduce to half.
- Add stock/broth, return Rouladen to pan. Braise in preheated 300 degree oven for approximately 1 1/2 hours or until the meat is tender.
- Remove the meat and strain the sauce.
- Return sauce to original pan and place over medium on stove top. Thicken sauce with cornstarch mixture.
- Once sauce to thicken return Rouladen to pan and heat.
- Serve immediately