Garlic & Lemon Grass Seafood Salad

Garlic & Thai Lemon Grass Seafood Salad
3/4 pound orzo, cooked al dente
1 large cucumber, seeded, quartered lengthwise, and sliced
3 green onions, thinly sliced
1 pint grape tomatoes halved
¼ cup fresh chopped mint
1/4 cup Thai Lemon Grass Mint Balsamic
1 tablespoon Dijon mustard
1/4 cup Organic Garlic olive oil, plus additional for brushing shrimp
Salt and freshly ground pepper
¾ cup feta cheese, crumbled
16 medium shrimp (21-20’s), peeled and de-veined
Combine orzo, cucumber, green onions, mint and tomatoes in a large bowl. Place vinegar, mustard, olive oil and salt & pepper to taste in a salad shaker and shake until blended.   Pour the vinaigrette over the orzo mixture and stir well to combine. Gently fold in the feta cheese.
Heat oven to 450 degrees.  Brush shrimp with Garlic Oil and season with salt and pepper ,place shrimp on non-stick sheet pan and roast until pink (4-6 minutes). Divide prepared orzo salad among 4 salad plates and top with 4 shrimp. 

Posted At 10:09 AM

by Roberta


3 Zesty Grilling Sauces!!



1 cup dijon mustard

1 cup Mango White Balsamic Vinegar

1/2 cup honey

1 Tablespoon Worcestershire sauce

1 teaspoon dried tarragon

1/2 teaspoon each: cumin, cayenne pepper and salt

2 fresh mangos, peeled and rough chopped.

Method: In medium sauce pan, combine all ingredients and cook for 30 minutes (medium heat).Working in batches, puree in food processor until smooth. Cool, and then refrigerate in sealed glass jars for up to 2 weeks. Makes a great gift! (Delicious slathered on chicken or pork)



1 Tablespoon Organic Extra Virgin Garlic Olive Oil

1 medium onion diced

2 red apples, peeled, cored and diced

1 tablespoon fresh ginger, grated

1/3 cup Maple Balsamic Vinegar

1/2 cup Bourbon

1 cup chili sauce

1 teaspoon salt

1/2 teaspoon each: cinnamon, cayenne pepper, & black pepper

Method: In Medium sauce pan heat oil, then add onion and apples. Cook mixture until onions are golden brown and apples are soft (approx. 10 min.) Next, add all remaining ingredients and COVER and continue to cook for 30 minutes (medium heat) Stirring frequently. Let cool, then transfer to food processor and puree until smooth. Cool, then refrigerate in sealed glass jars for up to 2 weeks. (Great for basting grilled meats)



1 Tablespoon Organic Extra Virgin Garlic Olive Oil

2 Tablespoon fresh grated ginger

1 teaspoon Chinese 5 spice (available at our store)

1/2 cup packed brown sugar

1/2 cup soy sauce (lite salt)

1/2 cup Honey Ginger White Balsamic

2 Tablespoons Ultra Premium Roasted Sesame Oil

Method: In small sauce pan heat oil, add ginger & garlic. saute for 5 minutes. Add 5-spice, brown sugar, soy sauce, & vinegar and simmer for an additional 5 minutes. Stir in Sesame Oil and cool. Refrigerate in sealed glass jars for up to 2 weeks. (Great for Asian inspired grilling and wonderful in an Asian slaw.)

Posted At 09:08 AM

by roberta


3 Summertime Sauces & Dressings!

Creamy Honey Ginger Zucchini Sauce


1 medium zucchini, peeled and cut into small pieces

1/2 cup Organic Extra Virgin Garlic Olive Oil

1/4 cup Honey Ginger Balsamic Vinegar

2 Tablespoons Roasted Sesame Oil

1 Tablespoon honey

salt to taste

Method: Combine all ingredients in a food processor. Whirl until smooth! Serve over grilled fish or chicken or rice.


Smoked Red Pepper Walnut Sauce


1 cup jarred roasted red bell peppers, chopped

1/2 cup Roasted Walnut Oil

1/2 cup chopped  toasted walnuts

1/2 cup Pomegranate Balsamic vinegar

Viking smoked salt to taste

Method: Combine all ingredients in food processor and whirl until smooth. Great as a dressing for rustic veggies, a great dip for lamb kabobs, or drizzled over pasta.


Tomato - Basil Garlic Zinger Sauce!


2 roma tomatoes, cut into quarters

1/2 cup fresh basil

1/2 cup Organic Extra Virgin Garlic Olive Oil

1/4 cup 18 year Traditional Balsamic Vinegar

2 teaspoons tomato paste

salt to taste

Method: Combine all ingredients in a food processor and whirl until smooth. Great over grilled steaks,  Mozzarella Cheese or your favorite roasted potatoes.



Posted At 12:08 PM

by Roberta Korte


Summertime Peach Caprese Salad


1 1/2 pounds peaches cut into 1/4 inch slices

1 pound Mozzarella Cheese cut into 1/4 inch slices

1/4 cup chopped mint

1/4 cup chopped basil

1/4 cup Basil Olive Oil

1/4 cup Peach White Balsamic

salt & pepper to taste


Arrange serving platter with overlapping layers of peaches and cheese. Sprinkle chopped herbs over peaches and cheese. In a salad shaker mix equal parts Peach Balsamic & Basil Olive Oil & salt & pepper to taste. Drizzle over peaches and cheese. Enjoy with an ice cold glass of White Wine!

Posted At 02:07 PM

by Roberta

TUESDAY, JULY 16, 2013

Wild Mushroom Empanadas

Wild Mushroom Empanada Filling
1 cup zucchini finely diced
1/2 pound assorted wild mushrooms, cleaned and coarsely chopped
1 shallot minced
2 large cloves garlic, minced
3 tablespoons Organic Wild Mushroom & Sage Olive Oil
1 large egg, beaten
1/4 cup bread crumbs
1/4 cup grated Pecorino Romano
freshly ground pepper to taste
sea salt to taste
Heat the olive oil in a large skillet over medium heat.  Saute the shallot for two minutes until translucent.  Add the garlic and saute for another minute.  
Add in the mushrooms and saute until all the moisture has evaporated and the mushrooms begin to caramelize.  Add in the zucchini and saute for two minutes until most of the moisture is cooked off. 
Add the mixture to a bowl, season with salt and pepper to taste and set aside to cool.  Once the mixture is warm, add the beaten egg, cheese, and bread crumbs - stirring to combine.  Set aside and proceed with making the empanada dough
Extra Virgin Olive Oil Empanada Dough
2 cups all-purpose flour
1 pinch salt
1/2 cup Ultra Premium Extra Virgin Olive Oil
5 tablespoons ice water

1 large egg, beaten

Combine the flour and salt in a mixing bowl.  Slowly drizzle in the olive oil, mixing with a fork to form a crumbly mixture with pea sized lumps of flour.

Slowly drizzle in the ice cold water, mixing as it's poured.  Dump the mixture on to a large sheet of parchment paper, and with floured hands, begin to form the dough in to a large flat disk.  Knead gently, incorporating any loose scraps.  Place another sheet of parchment paper on top of the disk and roll the dough out to 1/8" thick.  
Empanada Assembly
Preheat the oven to 375 F.
Cut out circles approximately 4" in diameter from the dough.  Place a heaping tablespoon of filling on one side of each circle, being careful not to allow the  filling to touch the edges of the dough.  Moisten one edge of each side using beaten egg, and fold the other side of the dough over the filling to create a half moon shape.  Firmly press down on the edges of dough to seal.  Use a fluted pastry wheel or sharp knife to cut excess dough from the edges.  You can also crimp the edges with the tines of a fork  
Line a  baking sheet with parchment paper and place the empanadas on the sheet with a small amount of space between.  Brush with beaten egg and bake for 20 minutes until golden brown.  Serve warm, or at room temperature. You can also wrap them in paper and freeze for later!  
Makes 10 empanadas

Posted At 07:07 PM

by Veronica Foods

Previous Page...
Next Page...

2011 Coronado Taste Of Oils. All Rights Reserved. Privacy Policy Admin Login