Category Archives: Entree

Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup our Pomegranate Balsamic 1/4 cup our Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoon kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and Balsamic untill blended thoroughly. Slowly drizzle in the Olive

Ingredients Caramelized Vegetable Croquettes 2 cups coarsely mashed Yukon Gold potatoes 1 cup broccoli florets, coarsely chopped 1 cup cauliflower florets, coarsely chopped 1 medium shallot, thinly sliced 2 cloves garlic, minced 1/2 cup + 2 tablespoons our unique Picual EVOO for sautéing & frying 1/3 cup cherve (fresh goat cheese) creme fraiche, or sour

Ingredients 1 Turkey about 12 pounds   For The Brine 1 1/2 cups kosher salt 2 1/2 gallons cold water   Roasting 3 tablespoons Wild Mushroom & Sage Infussed Olive Oil 1 tablespoon freshly ground pepper 1/2-3/4 cups chicken stock, as needed   Directions Place Turkey and enough brine to cover in a large pot.

Ingredients 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup crushed tomatoes 2″ sprig fresh

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp. Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used…. even in classic and updated

Polenta 4 cups vegetable or chicken stock, preferably homemade 1 cup dried polenta 1/3 cup freshly grated Pecorino Romano 2 tablespoons Ultra Premium California Mission Extra Virgin Olive Oil Salt & freshly ground pepper to taste   Bring the stock to a simmer in a heavy 6+ quart pot.  Slowly whisk in the polenta.  Cook

This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine