Japanese Horseradish Dressing

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Author: Modified by Laura S. Kirkley

Japanese Horseradish is Wasabi, prepared horseradish may also be used in its place. Great on raw Edamame

Serves: 2

INGREDIENTS

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

METHOD

  1. Whisk sour cream, olive oil, Wasabi (horseradish), dill, and vinegar together in a small bowl
  2. Season to taste with salt and pepper
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Barbecue Sauce Sweet-Sour-Spicy

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Serves: 8

INGREDIENTS

1 cup, il Fustino Italian White Wine Vinegar
1/4 cup, tomato paste
2 tablespoons, salt
1/2 cup, brown sugar
2 tablespoons, sweet paprika
2 teaspoons, dry mustard
2 teaspoons, ground black pepper
1/2 teaspoon, cayenne pepper
1/2 teaspoon, onion powder
1/2 teaspoon, garlic powder
1/2 teaspoon, chili powder
4 tablespoons, il Fustino Avocado Oil

METHOD

  1. Mix the vinegar, tomato paste, salt, and sugar together in a medium bowl
  2. In another bowl, combine the paprika, dry mustard, black pepper cayenne pepper, onion powder, garlic powder, and chili powder
  3. Heat the oil in a small saucepan over medium heat
  4. Add the spice mixture and cook until sizzling and fragrant, 30 to 45 seconds
  5. Stir in the vinegar mixture and increase the heat to high
  6. Bring to a boil, reduce heat to low, and simmer for 5 minutes
  7. Remove the pan from the heat and cool to room temperature.

The sauce can be refrigerated in airtight container for up to 1 week.

Barbecue Chicken

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Properly done barbeque chicken needs to be done in three steps: brining and marinating, applying a rub, low and slow cooking with a hot finish. Barbeque sauce is optional and should always be applied at the end.

Serves: 8

INGREDIENTS

2 frying chickens (or 4 whole bone-in chicken breasts) – halved lengthwise
MARINADE:
2 tablespoons, ground mustard
2 cloves, garlic – smashed
1 tablespoon, red pepper flakes
1/2 teaspoon, dried basil
1/2 teaspoon, oregano
3 tablespoons, brown sugar
2 tablespoons, kosher salt
1/2 teaspoon, freshly ground black pepper
1/2 cup, il Fustino Cabernet Sauvignon Red Wine Vinegar
1 cup, peppery olive oil (preferably il Fustino Sicilian EVOO)
DRY RUB:
4 tablespoons, garlic salt
4 tablespoons, brown sugar
2 tablespoons, chili powder
Sweet -Sour-Spicy Barbecue Sauce
2 cups, or Steamin’ Freeman Spicy Barbecue Sauce (available at il Fustino) – optional
1 cup, il Fustino Italian White Wine Vinegar
1/4 cup, tomato paste
2 tablespoons, salt
1/2 cup, brown sugar
2 tablespoons, sweet paprika
2 teaspoons, dry mustard
2 teaspoons, ground black pepper
1/2 teaspoon, cayenne pepper
1/2 teaspoon, onion powder
1/2 teaspoon, garlic powder
1/2 teaspoon, chili powder
4 tablespoons, il Fustino Avocado Oil

METHOD

  1. To prepare the marinade, mix all ingredients in a large non-reactive bowl, except the oil, salt and pepper. Slowly whisk in the oil and season with salt and pepper to taste. The mixture should be fairly salty.
  2. Rinse chicken in cold water and pat dry with paper towels. Place chicken in the bowl and coat with the marinade. Cover with plastic wrap and allow to marinate overnight in the refridgerator.
  3. When you are ready, remove the chicken from the refrigerator and allow to come to room temperature.
  4. Combine all ingredients for the dry rub and mix together.
  5. Pat chicken dry and coat it with the dry rub mixture.
  6. Preheat grill to medium temperature. To check you should be able to hold your hand 3 inches above the grill for 6 to 7 seconds.
  7. Place chicken on the grill skin side up. Cover grill and cook for about 50 minutes. Watch for flare ups. If you get them, spray coals with a spray bottle filled with water.
  8. Flip chicken over to the skin side and turn up the heat to brown the skin, about 15 to 20 minutes. The wing and drumstick will become very tender and pull away at the joints.
  9. Brush with barbeque sauce during the last 5 minutes of cooking.
  10. Mix the vinegar, tomato paste, salt, and sugar together in a medium bowl
  11. In another bowl, combine the paprika, dry mustard, black pepper cayenne pepper, onion powder, garlic powder, and chili powder
  12. Heat the oil in a small saucepan over medium heat
  13. Add the spice mixture and cook until sizzling and fragrant, 30 to 45 seconds
  14. Stir in the vinegar mixture and increase the heat to high
  15. Bring to a boil, reduce heat to low, and simmer for 5 minutes
  16. Remove the pan from the heat and cool to room temperature.

The sauce can be refrigerated in airtight container for up to 1 week.

Caesar Salad

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Author: James Kirkley

From Renzo’s restaurant in Campbell, CA

Serves: 4

INGREDIENTS

2 heads, Romaine lettuce
1 egg
1 teaspoon, Dijon-style mustard
2 teaspoons, worcestershire sauce
1 clove, garlic
6 each, anchovy fillets
1/3 cup, extra virgin olive oil
1/4 teaspoon, kosher salt
ground pepper – to taste
1/2 lemon
2 tablespoons, white wine vinegar (preferably Champagne-style)
1 cup, croutons
2 tablespoons, parmesan cheese – grated

METHOD

  1. Lettuce should be torn into bite size pieces. Keep lettuce in refrigerator until needed. Never chop the lettuce unless you are in a hurry.
  2. Place garlic clove in vinegar to marinate.
  3. Coddle egg in boiling water by pouring boiling water over egg and let stand.
  4. In wooden bowl, rub garlic over the inside, then crush garlic in a garlic press.
  5. Add anchovies and mash with a fork to a paste.
  6. Add oil, salt, vinegar, mustard, Worcestershire sauce, squeeze in lemon, and mix with a fork. Everything to this point can be done a few hours ahead.
  7. When ready to eat add lettuce and toss. Grind pepper, break egg in and toss some more. Add cheese and croutons at table.

This recipe comes from Renzo’s restaurant in Campbell, CA. I had never seen a Ceasar Salad made at the table before so I watched closely and tried to duplicate it. I think it comes out very well and I have had many compliments over the years. You need a really big wooden bowl to do it right. It is important to make sure the lettuce is very cold. For vegetarians you may substitute 2 tablespoons of capers for anchovies, these can be mashed or left whole. Egg may be omitted if you are worried about raw eggs, though I think the boiling water kills any bacteria on the outside of the shell. If you omit the egg, you should whisk oil into vinegar slowly to form an emulsion.