Easily made with Jalapeno Jelly
Serve with chopped cilantro.
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
- Blend all ingredients together adding water as necessary to thin the mixture
- Soak bamboo skewers in water
- Brush shrimp or chicken with sauce, cover and let stand in refrigerator for at least 4 hours
- Place on bamboo skewers
- Grill over medium coals for 10 minutes, turning often
- Pass remaining sauce
Coconut milk may be used instead of water to thin the sauce.
This Asian-themed fish entree pairs well with steamed rice and stir-fried vegetables such as bok-choy
1/3 cup, il Fustino Avocado Oil
3 medium, scallion – scallions cut lengthwise into fine matchsticks (about 1/2 cup)
1 2 X 1-1/4 inch knob, fresh ginger – peeled and cut into fine matchsticks (about 1/4 cup)
2 tablespoons, all-purpose flour
1 large, egg
1/2 salted peanuts or cashews – finely chopped
2 skinless tilapia fillets (about 4 oz each)
4 teaspoons, il Fustino Pomegranate Vinegar – optional
3/4 cup, Kiwi Ginger Beurre Blank (see recipe) – optional
freshly ground black pepper
- In a 10- to 12-inch, heavy, nonstick skillet, heat the oil over medium-high heat until hot.
- Add the scallions and ginger and cook, stirring occasionally, until they’re just golden, with some green still visible on the scallions, 2 to 4 minutes.
- Remove the skillet from the heat, and with a slotted spoon, transfer the vegetables to paper towels to drain (leave the oil in the skillet).
- Toss the ginger and scallions lightly with salt.
- Line up three wide shallow dishes. Put the flour in the first; beat the egg in the second; put the peanuts in the third.
- Season the tilapia fillets with salt.
- Dredge one fillet in the flour, shaking off the excess.
- Dip the fillet in the egg, then coat it with the nuts.
- Set the fillet on a plate and repeat with the second fillet.
- Reheat the oil in the skillet over medium-high heat.
- Add the tilapia fillets and cook until golden on each side and the flesh is opaque and cooked through, 3 to 4 minutes on each side (reduce the heat if they brown too fast).
- Put the tilapia on dinner plates. If using the beurre blanc, ring the fish with a pool of sauce. Lightly drizzle with the Pomegranate vinegar and grind pepper to taste, top with the frizzled vegetables, and serve immediately.
Fresh mango salsa is easy to make and perfect with halibut or salmon or as the salsa in fish tacos.
Serve with grilled salmon or halibut. Great with steak, London broil or tri-tip.
1 ripe, mango – peeled, pitted, and diced
1/2 medium, red onion – finely chopped
1 jalapeno chile pepper – seeded and chopped
1 small, cucumber – seeded and chopped
3 tablespoons, fresh cilantro leaves – chopped
3 tablespoons, fresh lime juice
1 tablespoon, il Fustino Pomegranate vinegar
1 tablespoon, il Fustino Arbequina olive oil
- Combine all ingredients in a bowl.
- Season to taste with salt and pepper.
- If it is too hot, you can add a bit of diced avocado.
Author: James Kirkley
A play on sushi using prosciutto for the nori and arborio rice instead of sushi rice.
2 cups, Arborio rice – rinsed
2 1/4 cups, water
1/4 cup, il Fustino Pomegranate Vinegar
1 teaspoon, kosher salt
1 red bell pepper – roasted and sliced
1 bunch, scallions
6 anchovy fillets
6 large, basil leaves
1 bunch, chives – finely chopped
2 tablespoons, il Fustino Aged Balsamic Vinegar
- Rinse Arborio rice under running water until water runs clear.
- Place in a heavy bottomed sauce pan and add water. Bring to a boil and reduce heat to simmer. Cover. Cook 10 minutes.
- Turn off heat from rice and let rest for 10 minutes.
- Prepare vinegar mixture. In small saucepan add vinegar and salt bring to a boil and turn off heat, stirring.
- On a cookie sheet spread out rice and pour on a bit of the vinegar. Spread out with a non-stick spatula or your hands moistened in water. Add more vinegar and toss. Spread out some more and allow to cool.
- Using a sushi rolling mat covered with plastic wrap, lay prosciutto slices on mat to cover, overlapping pieces by 1/2″.
- Spread out sushi rice to a thickness of about 1/2″ on top of prosciutto. Leave about 1/2″ at the top and bottom.
- Layer on top of rice: basil leaves, red bell pepper, scallions, and anchovies.
- Roll up sushi and slice with wet knife into 6 pieces.
- Sprinkle with chives and drizzle with balsamic vinegar
Use your imagination on this one. The ingredients are only a suggestion.
Simple and oh so good
Goes great with hamburgers or meatloaf.
1 tablespoon, il Fustino avocado oil
1 teaspoon, cumin seed
1 teaspoon, coriander seed
2 teaspoons, curry powder
1 teaspoon, fresh ginger – minced
1 clove, garlic – smashed
1 head, cauliflower – cut into florets
1 cup, water
1 cup, il Fustino Pomegranate Vinegar
1/2 cup, cider vinegar
2 teaspoons, kosher salt
- Heat the avocado oil in a heavy skillet over medium heat.
- Crush the cumin seed and coriander seed and add to the pan. Add the curry powder, garlic, ginger, and garlic to the pan.
- Cook these spices until fragrant.
- Add the cauliflower and toss to coat.
- Add the water, pomegranate vinegar, cider vinegar and kosher salt and bring to a boil.
- Reduce heat and simmer for a few minutes to soften the cauliflower a bit.
- Pick out the cauliflower and place into a sterilized jar. Pour the pickling liquid over the cauliflower, filling to the top of the jar.
- Seal, cool, chill, and store pickles for 1 week to allow the flavors to develop thoroughly.
Author: Jim Kirkley
All of flavor of coleslaw without the calories in mayonnaise, this is my guilt free coleslaw.
1/4 cup, il Fustino Avocado Oil
2 tablespoons, fresh lime juice
3 tablespoons, il Fustino Pomegranate Vinegar
3 tablespoons, Thai fish sauce
1/4 cup, unsalted peanuts – toasted (optional)
head, medium cabbage – slawed
1/2 pound, fresh snow peas
1/2 pound, bean sprouts
bunch, scallions – chopped including green tops
Options: red cabbage, green bell peppers, red bell peppers, yellow bell peppers, carrots
- In small bowl, whisk together oil, lime juice, vinegar, and fish sauce. Add salt and pepper to taste; set aside.
- In large bowl, combine all vegetables and mix well.
- Drizzle dressing over vegetable mixture; toss to coat.
- Salt to taste
- Cover and refrigerate for at least one hour to blend flavors.
- If using add peanuts right before serving
A variation on a theme from the standard Basil Salad Dressing, this one has a light fruity touch.
1/2 teaspoon, kosher salt
1 teaspoon, garlic powder
2 teaspoons, basil – dry crushed
1/8 cup, extra virgin olive oil
1/8 cup, avocado oil
3 tablespoons, pomegranate vinegar
- Blend all ingredients together in a small bowl. Let rest for 5 to 10 minutes.
- Top salad with blue cheese and serve.