Chocolate Hazelnut Spread (Nutella)

2013-04-24T10:36:00Z

Ingredients:

1 cup hazelnuts

1/2 cup chocolate milk

1/4 cup sugar (Demerara)

1/2 teaspoon salt

1/4 Coronado Taste of Oils: Roasted Almond Oil

Method:

Spread hazelnuts on baking sheet and toast at 350 degrees for 10-15 minutes. Wrap nuts in kitchen towel and rub to remove loose skins. (don't worry about skins that do not come off). While the nuts are warm, combine with chocolate milk, sugar and salt in food processor. Puree until smooth adding Almond Oil in slow steady stream.

Transfer spread to airtight container. Let stand at room temperature until thickened. (about 2 days). Spread keeps in airtight container for up to 1 month or refrigerated for up to 3 months. (to loosen chilled spread, heat in microwave for 5 seconds.

Irish Leg of Lamb

2013-03-21T09:28:14Z

Irish Leg of Lamb

1/4 cup Coronado Taste of Oils: Honey Balsamic

½ cup Coronado Taste of Oils: Milanese Gremolata Olive Oil

2 Tbsp Dijon-style mustard

2 Tbsp chopped fresh rosemary

1 tsp freshly ground black pepper

3 cloves garlic, minced

1 large onion minced

5 pounds whole leg of lamb

1 tsp coarse sea salt

In a small bowl, combine the oil, vinegar, mustard, rosemary, ground black pepper, garlic and onion. Mix well and apply to the lamb. Cover and marinate in the refrigerator overnight.

Preheat oven to 450°.

Place lamb on a rack in a roasting pan and sprinkle with salt to taste.

Add ½ c water to rest of marinade and pour in enough in bottom of pan to cover, but do not let it touch meat.

Bake at 450°for 20 minutes, reduce heat to 400°and roast for 55 to 60 more minutes for medium rare. Do not let pan go dry, add more marinade as necessary, or water if you run out of marinade. Roast to at least 145°F when taken with a meat thermometer. Let the roast rest for about 10 minutes before carving.

Optional: Strain juices from bottom of the pan into a small saucepan to remove onion and garlic bits, and reduce slightly. Serve in a bowl on side of lamb.

Serve with Irish Potatoes

Baklouti Green Chili Broiled Tomatoes

2013-03-21T09:19:44Z

Broiled Tomatoes with Baklouti Green Chili Oil

4 Ripe, red tomatoes

2 Tbsp Coronado Taste of Oils: Baklouti Green Chili Fused Olive Oil

½ tsp sugar

½ tsp salt

¼ tsp pepper

Parmesan cheese, grated

Slice top and bottom off of tomatoes. Slice each tomato in half, yielding two thick slices. Place on foil lined baking sheet. Drizzle oil over slices. Combine sugar, salt and pepper and sprinkle over tomatoes. Top with Parmesan cheese. Broil or grill until browned, checking frequently. Do not turn over.

Lavender & Roasted Red Bell Pepper Sandwiches

2013-02-23T09:54:00Z

Lavender & Roasted Red Bell Pepper Sandwiches:
1 jar roasted red bell peppers
2 tablespoons Persian Lime olive oil
1 tablespoon Lavender balsamic vinegar
2 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons drained capers
1 large ciabatta bread, halved horizontally
1 (11-ounce) garlic-and-herb or plain soft goat cheese
8 to 10 large basil leaves
Combine the olive oil, balsamic vinegar, garlic, salt, and pepper in a small bowl. Set aside.
Remove peppers from jar and blot dry with paper towel. Toss with dressing and refrigerate for at least 1 hour.
To assemble the sandwiches, spread the bottom half of the loaf with the goat cheese. Add a layer of peppers and then a layer of basil leaves. Cover with the top half of the ciabatta and cut into individual servings.

Power Drink w/ Raspberry Balsamic

2013-02-21T10:53:00Z

Blueberry Power Drink with Raspberry Balsamic

Ingredients:

1/3 cup high fiber cereal (Fiber One Original)

1/3 cup frozen blueberries

2 Tablespoons ground Flax Seed

1 Tablespoon Ultra Premium Extra Virgin Olive Oil (California Mission)

1 Tablespoon Raspberry Balsamic

Lactose Free Nonfat Milk

Method:

Place 1st 4 ingredients into blender. Pour milk into blender to cover ingredients. Puree until smooth. Pour into glass and drizzle with Raspberry Balsamic. This drink is high in fiber, high in anti-oxidents, Omega 3, and protein. Our sweet & tangy Raspberry Balsamic will act as an appetite suppressent for the rest of your morning!

Wild Mushroon Ragu with Truffled Mascarpone

2013-01-24T17:23:23Z

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 on low stirring frequently for approximately 25-30 minutes. Remove from heat an stir in the cheese and olive oil. Adjust the seasoning with salt and pepper if desired.

WILD MUSHROOM RAGU

3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed

2 tablespoons Certified Ultra Premium Organic California Mission Extra Virgin Olive Oil

1 medium shallot, minced

2 cloves garlic, minced

1 cup dry white wine (I used extra dry Prosecco)

1 cup vegetable or chicken stock, preferably homemade

2 tablespoons minced flat leaf parsley

1/3 cup freshly grated Pecorino Romano

Sea salt & freshly ground pepper to taste

While the polenta is cooking, heat the extra virgin over medium-high in a large 12" saute pan. Add clean, dry mushrooms to the pan. Cook until the mushrooms caramelize and become crusty golden-brown. Add the shallot, and saute for two minutes, add the garlic and saute for a minute. Add the wine and cook scraping up the browned bits from the bottom of the pan and reduced by half. Add the stock and cook until reduced by half. Taste and adjust with salt and fresh pepper if desired.

TRUFFLED MASCARPONE

1/2 cup mascarpone,1 teaspoon white truffle oil, Stir the truffle oil in to the mascarpone . Serve the wild mushroom ragu over the hot polenta. Add a dollop of the truffled mascarpone, a sprinkle of pecorino cheese, and a pinch of minced parsley.

Chicken Saltimbocca/Chicken Piccata

2013-01-24T17:02:02Z

Chicken Saltimbocca/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

1/2 cup chicken stock, preferably homemade

1 teaspoon kosher salt

fresh ground pepper to taste

1 cup all purpose flour for dredging

1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin CALIFORNIA MISSION OLIVE OIL!

METHOD:

Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper on both sides. Lay each breast out flat and lay a piece of cheese on each breast. Roll as tightly as possible. Being careful not to unroll each breast, dredge in flour.

Add the breasts to the hot oil until golden-brown on all sides, once again turning carefully so as not to unroll the breasts. (Some cheese may ooze out of the ends of the roll and this is o.k. as long as it doesn't begin to burn in the oil)

Once the breasts are golden brown, and have cooked through (about 5 minutes per side) and have lost their pinkness, remove to a plate and cover to keep warm.

Drain off all but a couple tablespoons of olive oil from the pan. Place back over medium-high heat and add the shallot. Saute for approximately two minutes, scraping up any browned bits from the bottom of the pan. Add the garlic, saute for another minute, then add the wine, continuing to scrape up any frond from the bottom of the pan.Add the chicken stock and capers, continue to simmer until the sauce is reduced by half and slightly thickened. Taste and adjust the seasoning with additional salt and fresh ground pepper if desired. Add the breasts back to the pan, spooning sauce over the tops, to warm for another minute, and then serve sprinkled with flat leaf parsley over polenta or pasta, if desired.

Coronado Pomegranate Salad

2013-01-14T18:26:42Z

Ingredients:

Dressing:

1/4 cup Coronado Taste of Oils Pomegranate Quince White Balsamic Vinegar

1/4 cup Coronado Taste of Oils Blood Orange Extra Virgin Olive Oil

1/2 tsp Edmond Fallot Dijon Mustard (available in our store)

salt and pepper to taste

Greens:

10 cups mixed baby greens

1 ripe avocado, diced

3 green onions, chopped

1/2 cup pomegranate seeds

1 orange, segmented

Method:

Whisk together dressing ingredients, set aside. Toss greens, fruits and drizzle with dressing. Oh so yummy!

Maple Balsamic-Bacon Salad

2013-01-07T14:41:35Z

Aged Maple Balsamic-Bacon Vinaigrette Over Wilted Baby Spinach

Ingredients
4 tablespoons Aged Maple Balsamic Vinegar
2 Tablespoons 18 Year Traditional Balsamic
1 teaspoon good quality Dijon style mustard
4 tablespoons Ultra Premium extra virgin olive oil (your choice) (California Arbequina)
2 tablespoon finely minced shallots
1/2 teaspoon salt
freshly ground black pepper to taste
4 slices center-cut bacon, cooked to a crisp and finely crumbled

2 quarts young spinach leaves, stems removed, washed

Directions

Place spinach in a serving bowl.

Place the maple balsamic, half the crumbled bacon, red wine vinegar, salt, half the shallots, pepper, and mustard in a small saucepan over medium heat. Gently warm while whisking - remove from heat before it reaches a simmer. Allow to cool for a minute, and then whisk in the extra virgin olive oil to emulsify. Adjust seasoning,

Gently dress spinach with warm vinaigrette and top with remaining crumbled bacon and shallot.

Classic Ceasar Salad w/ High Polyphenol Extra Virgin Mission Olive Oil

2013-01-07T14:38:56Z

Ingredients
2 large pasteurized egg yolks
1/2 garlic clove, peeled
1/3 cup grated Parmesan cheese
3 tablespoons lemon juice
1 anchovy fillet
1/2 teaspoon salt
1/2 teaspoon Dijon style mustard
ground black pepper, to taste
1/2 cup Ultra Premium Extra Virgin olive oil - California Mission

1 cup croutons

6 hearts of Romaine Lettuce, washed, dried and roughly chopped or left whole

Directions
Place all ingredients into the the container of a blender or food processor in the order listed and secure lid.
Turn machine on and processed for 20 seconds.

Drizzle the dressing on the lettuce, add croutons and more grated Parmesan

Butter Olive Oil Chicken

2013-01-02T09:48:07Z

Ingredients:

2 Tablespoons + 1/2 cup Butter Olive Oil for divided use

4-6 Boneless, skinless chicken breasts

3 teaspoons Garam Masala, divided use

1 cup + 2 Tablespoons water divided use

1 large 28 oz can crushed tomatoes

1/4 cup tomato paste

1/2 teaspoon ground ginger

1 teaspoon salt

1 teaspoon cayenne pepper (optional)

2 teaspoons brown sugar

1/2 cup evaporated milk

fresh grated nutmeg for garnish

Heat 2 Tablespoons Butter Olive oil in large saute pan (or dutch oven) over moderate heat. When HOT, Add chicken and sear chicken 3 minutes per side until golden brown. Sprinkle chicken with 1 teaspoon Garam Masala and 2 Tablespoons water. Cover, and cook chicken until tender. (about 15 minutes) Remove chicken from pan & Set aside covered with foil. Using same saute pan, Add Crushed Tomatoes and tomato paste and 1 cup water and cook over medium heat for 35 minutes. (or until most of the moisture evaporates) Sauce should be thick. Add ginger, brown sugar, salt , cayenne pepper (optional) and 2 teaspoons garam masala to cooked tomato mixture and cook for an additional minute. Pour 1/2 cup Butter Olive Oil into Tomato sauce and stir for an additional minute. Finally, Pour 1/2 cup evaporated milk into Tomato Sauce and add chicken. Let flavors blend for an additional 5 minutes. Tranfer to serving dish and serve over rice. This dish is fabulous!!! Great for entertaining! Try our Mango Chutney on the side.

Pomegranate-Quince Quinoa Salad

2013-01-02T09:32:31Z

Dressing:

1/4 cup Pomegrante Quince White Balsamic

1/4 cup Blood Orange Olive Oil

1 Tablespoon whole grain mustard

salt & pepper to taste

Salad:

2 cups Quinoa

4 cups water

1 cup fresh pomegranate seeds

1/4 cup fresh chopped parsley

2 Tablespoons fresh chopped chives

1 1/4 cups crumbled feta OR goat cheese

Method:

Whisk ingredients for dressing in small bowl. (set aside) Bring 4 cups of water and Quinoa to boil in large sauce pan, and cook uncovered over medium heat for 10 minutes. (or until all liquid is absorbed) Transfer to large serving bowl and let cool. When cool, add remaining ingredients and gently stir. Pour dressing over quinoa salad and chill for 2 hours before serving.

Pomegranate Balsamic Glazed Rib-Eye Steak

2012-11-02T14:30:18Z

Pomegranate Balsamic Grill Sauce
1/3 cup Pomegranate Balsamic
1/4 cup Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions
Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Cranberry Pear Glazed Butternut Squash

2012-11-02T14:27:04Z

Cranberry-Pear Glazed Butternut Squash With Rosemary

1 - 2 pound butternut squash peeled, seeded and diced in to 1" pieces (about 3 cups)

1/3 cup cranberry-pear white balsamic

1 tablespoon "sweet" fruity olive oil such as Australian Hojiblanca or Alfonso Arbequina

3" sprig fresh rosemary, leaves stripped from stem and roughly chopped

Sea salt & fresh cracked pepper to taste

Preheat the oven to 375.

In a large bowl whisk the olive oil and balsamic together until thoroughly combined. Add the rosemary and squash and toss to coat and combine evenly.

In a large roasting pan lined with parchment, arrange the squash in a single layer, drizzling with any remaining marinade. Sprinkle liberally with sea salt and fresh ground pepper.

Roast the squash for 30-35 minutes, stirring a few times until golden brown and caramelized. Adjust seasoning and serve.

Mango Coleslaw

2012-09-25T13:13:38Z

Ingredients:

1 1 pound bag shredded cabbage (large shred) in your grocer's fresh produce section

1 whole mango, diced

2 green onions, minced

1/4 cup Coronado Taste of Oils Alfoos Mango Balsamic

1/4 cup mayonnaise

1/4 tsp black pepper

Method:

Mix together the mango balsamic, mayonnaise and pepper. Pour over cabbage and green onion. Toss to coat. Add chopped mango. Stir in. Chill for 1/2 hour. Great for a bbq side dish. Super easy and yummy!

Honey Ginger Tofu

2012-08-26T11:09:28Z

Ingredients:

1 package Firm Tofu

1 Tablespoon Coratino Frantoio Extra Virgin Olive Oil (or your favorite high polyphenol EVOO)

3 Tablespoons Honey Ginger Balsamic Vinegaer

5 Tablespoons red (mellow) miso (soybean paste)

4 Tablespoons Honey

3 Tablespoons mustard

Method:

Heat nonstick skillet with your Extra Virgin Olive Oil. Saute 4 thick Tofu slices in skillet until heated.

In a small bowl, mix remaining 4 ingredients for dressing.

Drizzle dressing over warm Tofu and serve with your favorite vegetables! Delicious!!

Chicken Adobo Coronado Style

2012-08-26T10:57:43Z

Chicken Adobo Coronado Style

Ingredients

Marinade:

1 cup honey ginger balsamic vinegar

1 cup soy sauce

¼ cup agave nectar

4 cloves garlic, crushed

3/4 teaspoon crushed red pepper flakes

2 dried bay leaves

12 chicken drumsticks

2 cups low-sodium chicken broth

3 tablespoons arrowroot

2 tablespoons fresh lime juice (from 2 large limes)

Kosher salt and freshly ground black pepper

2 tablespoons chopped fresh parsley or cilantro

Lime wedges

Directions

For the marinade: In a medium bowl, combine the vinegar, soy sauce, agave nectar, garlic, red pepper flakes, and bay leaves. Whisk until blended

Arrange the chicken in a single layer in a 9-by-13-by-2-inch glass baking dish. Pour the marinade over the chicken and refrigerate for 2 hours, turning the chicken over halfway through.

Place the chicken and marinade in a large, high-sided skillet or Dutch oven and add the chicken broth. Bring the liquid to a boil over medium-high heat. Reduce the heat to a simmer and cook for 45 to 50 minutes, turning the chicken every 20 minutes, until cooked through and a meat thermometer inserted into the thickest part of the meat registers 165 degrees F. Remove the chicken from the liquid and arrange on a serving platter. Discard the bay leaves and garlic cloves. Whisk the arrowroot and lime juice into the liquid and bring the mixture to a boil. Cook until the mixture thickens, about 2 minutes. Season with salt and pepper, to taste. Pour the sauce over the chicken or serve alongside as a dipping sauce. Sprinkle with chopped parsley or cilantro, if using, and garnish with lime wedges.

Coronado Waldorf Salad

2012-08-23T13:48:41Z

Coronado Waldorf Salad
Ingredients:
1/4 cup Red Apple Balsamic
3 Tablespoons Arbequina Extra Virgin Olive Oil
1 Tablespoon Honey
1/2 teaspoon mustard
3 medium Granny Smith Apples thinly sliced
1 cup red seedless grapes halved
1/2 cup toasted walnuts chopped
1/2 cup celery thinly sliced
1/2 cup Greek yogurt
Method:
Combine 1st 4 ingredients in small bowl. Whisk to blend (salt & pepper to taste). In large bowl GENTLY stir together all the remaining ingredients. Drizzle with dressing and enjoy on lettuce

Slow Cooker White Beans with Coratina/Frantoio EVOO

2012-07-20T11:09:03Z

Ingredients:
1 pound Great White Northern Beans, rinsed and picked over
1 medium celery rib, coarsely chopped
2 large shallots, diced
1 large carrot, peeled and coarsely chopped
1/4 pound smoked bacon diced (turkey bacon works great!)
2 large cloves of garlic, coarsely chopped
5 quarts chicken broth or stock, vegetable stock, or cold water
1 - 2" sprig fresh rosemary
1 dried bay leaf

1/2 cup Coronado Taste of Oils: Coratina-Frantoio Extra Virgin Olive Oil

Directions

Combine all the ingredients except for the olive oil in a large slow cooker. Set the cooker to high for 6 hours. Once the beans are tender, taste and adjust seasoning. Drain the beans with a slotted spoon and serve slathered in Coratina Frantio Extra Virgin Olive Oil with crusty bread.

Crown City Double Garlic Fettucine

2012-05-27T11:46:02Z

Ingredients:

10 cloves garlic, smashed and finely chopped

1/2 cup Coronado Taste of Oils: Garlic Olive Oil

1/4 cup Coronado Taste of Oils: Butter Olive Oil

1 large can (32 oz) of crushed tomatoes

1 pound Coronado Taste of Oils: Spinach Basil Garlic Fettucine (Rossi Pasta)

2 Tablespoons basil, chopped

1 cup Kalamata Olives, pitted & sliced

Grated Parmesan cheese for garnish

Method:

Bring large pot of water to a rolling boil and stir in fettucine. Cook according to package directions: usually 5-8 minutes for al dente. Meanwhile, in small sauce pan, heat Garlic Olive Oil and chopped garlic on VERY low heat for 20 minutes. Careful not to burn garlic. Stirring occasionally. In a medium sauce pan, add Butter Olive Oil and crushed tomatoes and slowly heat mixture. Stir garlic oil into tomato sauce and season with salt & pepper to taste. Allow flavors to marry on low heat for an additonal 10 minutes.

In large serving bowl toss sauce and fettucine together. Dress fettucine with basil, olives and cheese and enjoy with your favorite red wine! Don't forget Andrea Bocelli!

Spicy Jalapeno-Chipotle Coleslaw

2012-05-21T14:08:50Z

Step 1:

Ingredients:

Chipotle Lime Aioli

1 cup Coronado Taste of Oils: Chipotle Olive Oil

2 large egg yolks at room temperature

2 garlic cloves, smashed

2 teaspoons sea salt

1 Tablespoon fresh lime juice

Method:

In a food processor, add egg yolks,salt, garlic & lime juice. Process until smooth. Turn on Food Processor & VERY SLOWLY begin to drizzle Chipotle Olive Oil into food processor. Extreme patience is needed. If you drizzle the olive oil in to quickly, the sauce will break. Once the olive oil is emulsified, remove aioli to sealed container and refrigerate. (This condiment is fabulous on coleslaw, egg salad , etc.

Step2:

Spicy Coleslaw

Ingredients:

1 medium head of cabbage (shredded)

1 large jalapeno, seeded and minced

1 bell pepper, seeded and minced

1/3 cup finely shredded onion

1 Tablespoon lime juice

salt & pepper to taste

Method:

Combine all ingredients in large bowl and refrigerate until ice cold. Serve and enjoy!!

Fresh Fava Bean & Goat Cheese Pesto

2012-05-14T14:06:48Z

Ingredients:

3 pounds fresh Fava bean pods

2 large garlic cloves crushed

1/2 teaspoon salt

1 Tablespoon fresh squeezed lemon juice

1/2 cup Coronado Taste of Oils: California Mission Extra Virgin Olive Oil (or your favorite Extra Virgin Olive Oil)

1/3 cup goat cheese

1/4 Pecorino Romano

Method:

Have a medium bowl of ice water prepared. Bring a medium pot of lightly salted water to boil. Shell Fava Beans and add to boiling water. Blanch fava beans for 2 minutes and then plunge them into ice water bowl to stop the cooking. Allow to cool. Slip the peel off each bean and place in food processor with all the other ingredients.Pulse until creamy. This delicious pesto sauce can be used over pasta, bruschetta or as a dip for veggies.

Maple Glazed Ham

2012-04-06T12:43:02Z

Ingredients:

1 bone-in skinless smoked ham or shank (6-8 lbs)

1 cup Coronado Taste of Oils: Maple Balsamic

2 Tablespoons Dijon or Grainy Mustard

Method:

Preheat oven: 325 degrees. Line large roasting pan with foil. With a sharp knife, score fat all over the ham in a diamond pattern. (criss cross pattern) Place the ham, cut side down in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the Maple Balsamic to 1/2 cup, by gently simmering in a medium sauce pan set over low heat. This process should be done slowly (approx: 25-30 minutes). When done, whisk in mustard.

After baking ham for 1 hour, remove from oven and raise temperature to 350 degrees. Using pastry brush, liberally apply Maple Balsamic glaze all over the ham. Return ham to oven and roast uncovered for 35 minutes. (**note cover shank bone with foil to prevent burning)

Serves 8!! Try this delicious recipe for your Easter Dinner!

Southwest Raspberry-Lime Chicken for a CROWD

2012-03-06T11:11:15Z

Southwest Raspberry/Lime Chicken for a CROWD!

Ingredients:

75 CHICKEN DRUMSTICKS (rinsed & patted dry)

1 cup Coronado Taste of Oils: Chipotle EVOO

Cumin, Paprika, salt & pepper to taste

3 cups fresh squeezed lime juice

1 cup Coronado Taste of Oils: Raspberry Balsamic

1 jar: Scratch Jalapeno Jam

4 Tbls butter

Method:

Preheat oven to 400 degrees. Spread chicken drumsticks evenly in glass casserole dishes (12by9). (it may take several hours to cook all chicken in batches, depending on the size of your oven) Drizzle Chipotle EVOO on chicken and sprinkle with spices. Bake for 1 hour. While chicken is cooking, squeeze limes, and add the Raspberry Balsamic, & jam to large pan. On high heat : Reduce sauce by half or to desired consistency and add butter. Platter the cooked chicken and drizzle with sweet reduction sauce. Enjoy!

Zesty Jalapeno Gazpacho

2012-03-05T14:06:45Z

Ingredients:

8 Roma Tomatoes finely chopped or pulsed in a food processor to rough chop

2 green bell peppers, finely chopped or pulsed in food processor to rough chop

2 red bell peppers, finely chopped or pulsed in food processor to rough chop

2 cucumbers, peeled & finely chopped or pulsed in food processor to rough chop

2 red onions, finely chopped or pulsed in food processor to rough chop

2 garlic cloves, minced

1/2 cup fresh chopped parsley

2 Tbls: Rossi Pasta: Veggie Spice Mix

1 cup Jalapeno White Balsamic

1 cup Tuscan Herb Extra Virgin Olive Oil

salt & pepper to taste

1/4 cup bread crumbs

2 cups vegetable juice

Method:

Combine vegetables in large bowl. Whisk vinegar, salt & pepper & veggie spice in small bowl and pour over vegetables. Marinate, covered for 12 hours. After 12 hours, Stir in Olive Oil & Bread Crumbs and vegetable juice. Chill and serve with fresh sour cream and sliced avocados

Spicy Grilled Summer Salad

2012-03-05T13:53:01Z

Grilled Veggies:

6-8 fresh Poblano Chiles (halved)

6 Roma tomatoes (halved)

2 green bell peppers (halved)

2 red bell peppers (havled)

Spicy Dressing:

1/4 cup Harissa Extra Virgin Olive Oil

1/4 cup Serrano Honey Balsamic

pinch salt & pepper

1 Tbls capers

1 garlic clove minced

Method:

Arrange vegetables on greased grill rack. Grill or broil until skins char. Place charred vegetables in covered bowl for 10 minutes to cool. Peel, seed and chop Poblanos, peppers and tomatoes. Let stand for atleast 1 hour for flavors to blend.

Dressing: Whisk all ingredients for dressing in small bowl and pour over salad. Toss well to coat. Serve over cold greens. (shredded iceberg lettuce works nicely with this recipe)

Veggie Stir Fry

2012-03-05T13:13:00Z

Ingredients:

Sauce: 2 Tbls: Honey Ginger Balsamic

2 Tbls: low salt Teriyaki Sauce

1 Tbls: Roasted Sesame Oil

1 Tbls: brown sugar

mix in small bowl and set aside

2 cups sliced mushrooms

2 thinly sliced red bell peppers

1 bunch scallions

1 bag cabbage (angel hair shredded)

1 cup bean sprouts

1 can water chestnuts

1 Tbls: minced garlic

Method for Veggies:

Heat wok (or large non-stick pan) to high heat with 1 Tbls Sesame Oil & 3 Tbls peanut oil and add first 3 vegetables. Cook for 4 minutes and then add the remaining veggies, stir and cook for an additional 2 minutes. Toss the veggies with the sauce and serve over rice.

flour-less Dark Chocolate & Blood Orange Olive Oil Cake

2012-03-05T13:04:51Z

Ingredients:

5 oz. quality bittersweet chocolate

1/3 cup + 1 tbs Blood Orange Olive Oil

1/2 cup sugar

3 large eggs

1/2 teaspoon vanilla extract

1/2 cup unsweetened cocoa powder

pinch of salt

Method:

preheat oven to 375 degrees

grease 8 inch round baking pan with teaspoon of Blood Orange Olive Oil. Line bottom of pan with parchment paper and grease paper with Blood Orange Olive oil to coat. In double boiler, melt finely chopped chocolate with blood orange olive oil (1/3 cup). Remove from heat and whisk in the salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until combined.

Pour batter into prepared pan and bake in middle of the oven for 20-23 minutes. (until thin crust forms on top). Cool cake and invert onto serving plate. Drizzle cake with small amount of Blood Orange Olive Oil and dust with cocoa powder. Serve with tangerine sorbet! Yum!

Orange Maple Balsamic Glazed Chicken

2012-01-14T14:17:18Z

Ingredients:

1 cup Orange Juice

1/2 cup white wine

1/2 cup Coronado Taste of Oils: Maple Balsamic

2 tsps: fresh chopped rosemary

salt & pepper to taste

3-4 Tablespoons Coronado Taste of Oils: Butter EVOO

4 skinless, boneless chicken breasts

Method:

Combine 1st 3 ingredients in small sauce pan, bring to boil and simmer until thick (10-15 minutes). Pound chicken until "evenly" flat in ziploc bag (not too thin, just enough to cook evenly). In Saute Pan, heat Butter EVOO until hot. Salt & pepper & sprinkle rosemary on each side of the Chicken breasts and add chicken to saute pan. Turn when golden brown (approx: 3-4 minutes) and saute another 3-4 minutes. Just before chicken is ready, pour 1/2 of maple marinade in pan and let pan juices mix. Serve over fresh rice and drizzle remaining marinade over chicken. Yum! Great with butternut squash too!

How to make a balsamic reduction

2012-01-03T15:35:57Z

This can be as simple as putting 1 cup of Balsamic into a saucepan, turn heat to low and allow to reduce by half. It will also thicken as it cools.

For even more fabulous reductions you may add a garlic clove, minced; pepper; favorite spices....1/4 tsp each....play around and have fun, remembering to keep an eye on the reduction so it does not burn. YUM!!!!

Herbed Honey Ricotta Cheese

2012-01-03T15:28:38Z

Ingredients:

4 cups whole milk (lactose free works great)

2 cups heavy cream

1 t kosher salt

3 T Coronado Taste of Oils: Honey Balsamic

3 T minced scallions

2 T minced fresh dill

1 T fresh chives

Pumpernickel Bread and Fresh Coronado Taste of Oils Extra Virgin Olive Oil

Set large sieve (strainer) over a deep bowl. Dampen 2 layers of cheesecloth and line sieve. Pour first three ingredients into a pot and bring to a full boil. Remove from heat and stir in vinegar. Allow mixture to stand for 1-2 minutes. Pour mixture into cheesecloth-lined sieve and allow to drain into bowl for 20 minutes. Transfer fresh ricotta cheese to a bowl (discard cheesecloth) Stir in fresh herbs. Brush Pumpernickel bread with EVOO and toast in an oven until warm, serve with your fresh ricotta cheese and a fresh green salad.

Salad Dressing Tips

2012-01-03T15:16:24Z

Keep it simple salad dressings..... 1/3 cup Extra Virgin Olive Oil, 1/3 cup Balsamic, 1/3 t dijon, drizzle of honey and salt and pepper to taste....whisk and serve on your favorite greens!

White Truffled Deviled Eggs

2011-12-08T22:02:42Z

Ingredients:

1 dozen hard boiled eggs

1/4 cup of Coronado Taste of Oils Butter Extra Virgin Olive Oil

1/4 cup of Coronado Taste of Oils White Truffle Oil

1/2 t. Black Truffle Salt (available at Coronado Taste of Oils)

1/8 t. white pepper or to taste

lemon thyme sprigs for garnish.

Method:

Cut top 1/3 of egg and place in a bowl. Scoop out yolk and place in bowl. Mash thoroughly with a fork. Add oils, salt and pepper--mix thoroughly.

Return mixture to egg halves, garnish and serve cold or room temperature. Enjoy!

Basil, Artichoke and Bean Crostini

2011-10-24T19:55:30Z

Ingredients:

4 very thin slices prosciutto

12 1/4 inch slices Ciabatta Bread

1/2 cup Coronado Taste of Oils Basil Extra Virgin Olive Oil

1 (12 oz) package frozen artichoke hearts, thawed (available at Trader Joe's)

1 (15 oz) can cannellini beans, rinsed and drained

1 cup grated Romano Cheese

3/4 cup coursely chopped fresh basil leaves

1 teaspoon lemon zest

3 teaspoons fresh lemon juice (@1 1/2 lemons)

2 teaspoons Fluer de Sel or Kosher salt

1/2 teaspoon freshly ground black pepper

Method:

Put an oven rack in the center of the oven. Preheat the oven to 375^F. Spray the baking sheet with non stick cooking spray. Lay the Procsciutto in a single layer on the prepared baking sheet and bake for 10 -12 minutes until crispy. Set aside to cool for 10 minutes.

On another baking sheet, arrange the bread slices in a single layer. Using a pastry brush, brush the bread with 1/4 cup Coronado Taste of Oils Basil Extra Virgin Olive Oil. Bake until golden, about 12 minutes.

In a food processor, combine the artichoke hearts, beans, cheese, basil, lemon zest, lemon juice, salt and pepper. Pulse until the mixture is chunky. With the machine running, slowly drizzle in remaining olive oil. Spoon the basil, artichoke mixture onto crostini, crumble a bit of prosciutto on top of each slice. Drizzle with the basil oil and serve. Enjoy with a nice glass of Sauvignon Blanc!

Espresso Pork Tenderloin

2011-10-24T19:38:05Z

Ingredients:

2 pound pork tenderloin

1/2 cup Coronado Taste of Oils Espresso Balsamic Vinegar, plus additional cup for a reduction

1/2 cup Coronado Taste of Oils Arbequina Extra Virgin Olive Oil (or your favorite CTO EVOO)

1/2 T Spices ie. all-spice or pumpkin pie spice

1/2 large, chopped yellow onion

1 T freshly minced rosemary

Method:

Place pork tenderloin, vinegar, onion, rosemary , oil and spice in a Ziploc bag. Marinate 4-24 hours. Preheat oven to 350^F. Place tenderloin in a roasting pan with all of the marinade. Roast for 50 minutes to 1 hour or until internal temperature of loin is 140^. When roast is done, allow to rest for 10 minutes on a cutting board. Place additional Espresso Balsamic in the roasting pan. Bring to a boil, then simmer until it is reduced by half, whisking as it reduces. Slice and plate pork tenderloin then drizzle with sauce. Enjoy with Garlic Smashed potatoes!

Garlic "Smashed" Pototoes

2011-09-12T17:47:15Z

Garlic "Smashed" Potatoes

Ingredients:

2 pounds baby Yukon Gold potatoes

1 T plus 1 tsp sea salt

fresh cracked pepper to taste

1/3 cup Garlic Extra Virgin Olive Oil

Method:

Preheat oven to 400 F. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each potato into a disk using the botttom of a heavy glass that has been greased with garlic olive oil. Sprinkle the smashed potatoes with the sea salt and fresh cracked pepper. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, about 15-20 minutes.

Great with a bbq'd steak and a Ceasar salad!

Truffled, soft scrambled eggs

2011-08-18T16:18:27Z

ingredients:

5 large eggs (or equal part Egg Beaters)

1 pinch Black Truffle Salt

1 tablespoon unsalted butter

1/2 teaspoon White Truffle Oil

2 Tablespoons Creme Fraiche

2 chives thinly sliced

fresh ground pepper

Method:

Whisk eggs until frothy: add pinch truffle salt. Melt butter in non-stick skillet over very low heat. When butter is melted add the egg and cook over lowest possible heat, gently fold the egg repeatedly until set in moist curds, (about 8-10 minutes). Add Truffle oil, creme fraiche and chives and continue to genly fold until incorporated. (1 minute)

(serves 2)

Decadent Espresso Fudge

2011-08-09T15:56:05Z

Ingredients:

10 ounces Heavy Cream

4 ounces Coronado Taste of Oils Espresso Balsamic

1 pound (about 2 cups) semi-sweet chocolate chips

3 Tbs. unsalted butter cut in to small pieces

1/4 tsp. sea salt

1/2 tsp. vanilla extract

Method:

Butter a 9x13 baking pan -- lined with parchment that overhangs the sides. In a glass bowl or double boiler, add all of the ingredients except the salt. Set over a pot of gently simmering water, making sure the bottom of the bowl does not touch the water. Stir constantly until the chocolate has completely melted. The mixture will be very thick. Pour into the prepared pan. Allow to cool to room temperature and cut into squares. Sprinkle a few grains of sea salt on each square.

Comment:

This is a delicious end to any meal, a fab snack for the chocolate craver or a wonderful gift for a friend!

Strawberry Balsamic cubes

2011-08-08T16:47:34Z

Ingredients:

2 cups washed, hulled & sliced strawberries

3 Tablespoons: Coronado Taste of Oils: 18 Year Traditional Balsamic

1/4 cup Agave Nectar

pinch of fresh ground pepper (to taste)

Method:

In a food processor: blend strawberries, agave nectar, Traditional Balsamic & pepper to a rough chop. (careful not to puree) Spoon into ice cube trays and freeze. (about 1-2 hours into freezing pierce cubes with a flat toothpick.) Freeze until solid. (approx: 6 hours) Pry out of tray with knife and serve immediately!! Enjoy

We've been serving these when our BITE tours come in and they are a big hit. An adult mini popsicle :)

Espresso Affogato float

2011-08-08T16:35:51Z

Ingredients: (serves 4)

Vanilla Ice Cream (4 large scoops to serve 4)

8 Tablespoons Coronado Taste of Oils: Espresso Balsamic

8 Tablespoons "Hazelnut" liqueur (could use Frangelico liqueur)

1/2 cup Toasted Hazelnuts

Chocolate shavings

Method:

1 scoop of Vanilla Ice cream into each cup (4 cups)

2 Tablespoons Espresso Balsamic (per serving)

2 Tablespoons hazelnut liqueur (per serving)

spoonful of the freshly toasted hazelnuts ( warmed in a skillet)

shaved chocolate on top

Lemon Radiatore Pasta Salad

2011-07-15T18:51:21Z

An easy summer pasta salad, perfect for a picnic at the park or beach--YUM!

1 12 oz package Radiatore, Rotini or other medium pasta shape, uncooked

4 cups baby spinach, washed

1/2 cup shelled pistachios

1/2 cup Coronado Taste of Oils Meyer Lemon Olive Oil

1/4 cup Coronado Taste of Oils Sicilian Lemon White Balsamic

1 T Edmond Tallot Tarragon Dijon Mustard (available at our store)

1 T shallots, minced

1 t salt

pepper to taste

Cook pasta--al dente. Drain and toss with 1/2 cup Meyer Lemon Olive Oil. Let cool. Whisk together vinegar, mustard, shallots; drizzle the reamaining olive oil into the vinegar mixture...add salt and pepper. Pour vinaigrette onto pasta. Toss to coat. Add the spinach and pistachios. Toss and enjoy at room temperature.

Asian Noodle Salad

2011-05-22T10:19:12Z

Ingredients:

1 package rice noodles prepared according to directions

next step: mix the next 6 ingredients together for dressing:

2 Tablespoons Coronado Taste of Oils: Roasted Sesame Oil

2 Tablespoons Coronado Taste of Oils: LemonGrass Mint White Balsamic Vinegar

2 Tablespoons Coronado Taste of Oils: Persian Lime EVOO

1 Tablespoon Coronado Taste of Oils: Harissa EVOO

1 Tablespoon Hoisin Sauce

3 Tablespoons Lite Soy Sauce

1 bag shredded cabbage

1 bag shredded carrots

several large handfuls of fresh bean sprouts

5 green onions thinly sliced

2 tablespoons each: fresh mint leaves, fresh cilantro (chopped)

Method:

In a large bowl: toss noodles,cabbage,carrots,sprouts,onions and fresh herbs with dressing.

Enjoy

Very Berry Salad with Lemon Mascarpone

2011-05-19T16:35:20Z

Ingredients:

8 pints blueberries, hulled and halved strawberries, raspberries, blackberries, or any mixture of berries desired

2 1/2 tablespoons Coronado Taste of Oils Vanilla Balsamic Vinegar

2/3 cup sugar (2 Tablespoons agave may be used in place of sugar)

8 ounces mascarpone

2 tablespoons Coronado Taste of Oils Meyer Lemon olive oil

1 tablespoon Miel de Cotronnier (lemon honey)

1 tablespoon lemon zest (2 lemons)

1 bunch fresh mint leaves for garnish (optional)

Method:

Gently mix berries with vinegar and sugar, cover and refrigerate for one hour. With an electric mixer combine mascarpone, Coronado Taste of Oils Meyer Lemon Olive Oil, honey and zest until light and fluffy. Approximately 1 minute. Serve berries with a dolop of mascarpone and garnish with a sprig of mint. Enoy! Excellent served with a slice of angel food cake.

Raspberry Walnut Sourdough Toast Bites

2011-05-18T15:16:35Z

Ingredients:

Sourdough Bread (thinly sliced)

1/8 cup Coronado Taste of Oils: Roasted Walnut Oil

1/2 jar Coronado Taste of Oils: Walnut Sauce

4 oz goat cheese crumbled

1 green apple (thinly sliced)

1/2 cup Coronado Taste of Oils: Raspberry Balsamic

Method:

Reduce Raspberry Balsamic by half over low heat (8-10 minutes)

Brush Roasted Walnut Oil over Sourdough slices and toast in 375 degree oven 4-5 minutes (until lightly browned)

Cut into bite size pieces: Spread Walnut sauce, green apple slices and crumbled goat cheese on each bite.

Drizzle with reduced Raspberry Balsamic.

Enjoy!!

blood orange & black bean brownies

2011-05-18T13:22:54Z

Ingredients:

non stick spray for 9 by 9 pan

3/4 cup canned black beans

1/2 cup Coronado Taste of Oils: Blood Orange EVOO

2 eggs(or egg substitute)

1/4 cup unsweetened cocoa powder

2/3 cup agave nectar

1 teaspoon instant coffee

1 teaspoon each vanilla & orange extract

1/2 cup chocolate chips

2/3 cup flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 cup confectioners' sugar for dusting

Method:

preheat oven 350 degrees & spray pan

In blender: puree beans with oil. Add eggs, cocoa, agave,coffee ,extracts, and chocolate chips. Blend until smooth.

In a small bowl, whisk flour, baking powder and salt then add to blender, puree until smooth.

Pour in pan.

Bake 20-25 minutes. Let cool 15 minutes. Cut into squares and dust w/ confectioners' sugar.

Provencal Asparagus Tart

2011-05-16T18:08:46Z

Ingredients:

1 sheet puff pastry

2 cups Gruyere Cheese, shredded

1/2 pound asparagus

3 tablespoons Coronado Taste of Oils Herbes de Provence Olive Oil

3 tablespoons Coronado Taste of Oils Lavender Balsamic Vinegar

Salt and Pepper to taste

Method:

Preheat oven to 400 degrees F

Trim botton of aparagus spears, place in a plastic bag with the oil and vinegar. Let marinate.

On a floured surface, roll out puff pastry to @ 10x16. Place pastry on a rimless baking sheet on parchment paper. With a sharp knife score pastry dough 1 inch from edge. Pierce interior rectange with a fork, randomly. Bake until golden, about 15 minutes.

Remove pastry from oven. Spread Gruyere on interior rectange, place marinated asparagus on Gruyere layer. Season with salt and pepper and a little Herbes de Provence if you so desire. Bake for 20 to 25 minutes. Cut with pizza cutter and serve.

Chocolate and Blood Orange Cupcakes

2011-05-16T17:45:42Z

Ingredients:

1 1/2 cups flour

1 cup sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup Coronado Taste of Oils Blood Orange olive oil

*1 cup cold coffee

1 teaspoon Coronado Taste of Oils Dark Chocolate balsamic vinegar

Method:

Mix together all of the ingredients with a mixer until there are no lumps. Bake at 350 degrees F for 25 minutes. Dust with powdered sugar or frost as desired.

*Buttermilk or milk may be substituted for coffee.

Black & White Truffle Pasta

2011-05-16T17:38:09Z

Ingredients:

2 Shallots chopped

6-8 Baby Portabella Mushrooms sliced

1 teaspoon Black Truffle Salt

1 cup wine

1/2 cup heavy cream

3 Tablespoons fresh sage chopped

3 Tablespoons Coronado Taste of Oils: White Truffle Oil

Method:

Cook pasta according to package directions

Saute shallots, mushrooms & Black Truffle salt w/ 1 tablespoon EVOO

Add wine & boil 4 minutes

add cream stir 1 minute and remove from heat

add fresh sage and cooked pasta

add 3 tablespoons White Truffle Oil and toss

Enjoy

Coronado Taste of Oils: Raspberry Walnut Vinaigrette

2011-05-16T17:22:53Z

Ingredients:

1/4 cup Coronado Taste of Oils: Raspberry Balsamic Vinegar

1/8 cup Coronado Taste of Oils: Roasted Walnut Oil

1/8 cup Coronado Taste of Oils: Arbequina Extra Virgin Olive Oil

1 Tablespoon Walnut Dijon Mustard

1 Teaspoon honey

Method:

Whisk all ingredients together. Serve with fresh greens, raspberries, shallots and walnuts

Rustic Bruchetta with heirloom tomatoes

2011-05-09T19:19:47Z

Ingredients:

6 cups tomatoes (mixture of pear, grape and cherry tomatoes

3/4 cup Coronado Taste of OIls: Frantoio Robusto Verde EVOO

1/4 cup Coronado Taste of Oils: Traditional Balsamic Vinegar

1 cup chopped scallions

1 cup chiffonade basil (thinly sliced)

1 clove garlic minced

3 loaves Ciabatta bread sliced in half (horizontally)

1/2 cup Coronado Taste of Oils: Basil EVOO

Method:

Mix together first 6 ingredients and marinate for 2 hours at room temperature

Brush bread with Basil Olive Oil and broil in oven until edges are golden brown.

Remove from oven and slice in 2 inches slices.

Plate tomatoes in the middle of a platter and surround with sliced bread.

Enjoy!

Mint Julip Sorbet

2011-05-04T15:06:02Z

INGREDIENTS:

1/2 cup "Coronado Taste of Oils" Sicilian Lemon Balsamic

1/2 cup Kentucky Bourbon

2 cups cold water

1 1/2 cups sugar

2 Tablespoons fresh lemon juice

2 cup fresh mint leaves

METHOD:

Measure all ingredients into a sauce pan, cover and bring to boil

simmer uncovered for 5 minutes

cool to room temperature and pour mixture thru a strainer, refrigerate until chilled

pour into an ice cream maker and freeze according to manufacturer's directions.

transfer to airtight container for atleast 2 hours

serve with mint garnish.

Chipolte Hummus

2011-05-04T14:57:40Z

Chipolte Hummus

Ingredients:

3 15 ounce cans garbanzo beans, drained

1/2 cup "Coronado Taste of Oils" Chipolte Extra Virgin Olive Oil

1/2 cup fresh squeezed lemon juice

1/4 cup "Coronado Taste of Oils" Roasted Sesame Oil (ultra premium)

2 cloves garlic

1 teaspoon cumin

METHOD:

Put all ingredients into a food processor and pulse until smooth. Serve with pita bread & fresh veggies

honey truffle peach & brie quesadillas

2011-04-28T17:20:12Z

ingredients:

2 tablespoons Truffle Honey

1 tablespoon Coronado Taste of Oils Peach Balsamic

1 cup thinly sliced peaches

1 tablespoon chopped chives

1 teaspoon brown sugar

3 ounces Brie cheese (thinly sliced)

4 8 inch four tortillas

1 tablespoon Coronado Taste of Oils Cilantro Roasted Onion EVOO

Preparation:

1) Prepare sauce: Combine 1st 2 ingredients in a small bowl and set aside

2) Combine chives, brown sugar and peaches in a bowl.

Heat skillet & brush tortillas with Cilantro Roasted Onion Olive Oil.

Arrange 1/4 brie, 1/4 peach mixture on tortillas.

Fold in half and place in hot skillet - 2 at a time.

Remove when golden brown & cut into wedges.

Garnish with Honey Truffle/Peach sauce

Roasted Basil Shrimp Burritos

2011-04-15T12:28:28Z

Ingredients:

1lb large shrimp (21/25's) peeled with tail off

2 tablespoons: Coronado Taste of Oils Basil EVOO

2 cloves garlic minced

2 tablespoons: Coronado Taste of Oils Tangerine Balsamic vinegar

1 bag fancy greens

2 avocados sliced

soft Goat cheese sliced

8 inch flour tortillas

cooking steps:

1) Toss shrimp with 2Tbls Basil EVOO and garlic and roast in oven @ 400 degrees for 6-8 minutes

2) Toss greens with 2 Tbls Tangerine Balsamic

3) Fill each tortilla w/3 cooked shrimp, greens, avocados and goat cheese