Ingredients 2 Cups whole milk9 oz. heavy cream\1 vanilla pod, halved length-wise5 egg yolks (easier to separate when eggs are cold)3⁄4 Cup sugar6 1⁄2 Tablespoons: Coronado Taste of Oils Extra-Virgin Olive Oil (High polyphenol) Directions In a mixing bowl on low speed, beat eggs and slowly add sugar. Beat until pale yellow and sugar is completely dissolved, about 10-15 minutes on low speed. Meanwhile, in a heavy saucepan over medium heat, add milk, cream and vanilla pod. Bring to just barely a simmer (125 degrees). [...]
Ingredients 3 basil leaves sliced thin2 cloves garlic1/8 cup Coronado Taste of Oils Neapolitan Balsamic1⁄4 cup Coronado Taste of Oils Mushroom Sage Olive Oil1 teaspoon salt1 teaspoon pepper 2 large Portobello mushrooms cut in half Directions Combine first 6 ingredients in a small bowl and whisk together. Place marinade in casserole pan. Place mushrooms in marinade for 40 minutes. Turnover and marinade for another 40 minutes. (You can marinate for up to 24 hours.) Cook Portobellos for 4-8 minutes per side until golden brown. Serve on Brioche bun [...]
Ingredients 1 head Romaine lettuce, cut in half (end to end)Coronado Taste of Oils Olive Wood Olive Oil for drizzling sprinkle of salt for Romaine2 avocados 4 Roma tomatoes, washed and diced8 oz. (small) Mozzarella cheese balls, halved3-4 strips bacon, crisp-fried and chopped (or bacon substitute)1/3 cup Coronado Taste of Oils Neapolitan Herb Balsamic1/3 cup Coronado Taste of Oils Olive Wood Olive Oil1/4 tsp. Viking Smoked Salt (available at CTO)1 Tbsp. New Canaan Farms Pepper Bacon Relish (available at CTO) Directions Drizzle oil [...]
Ingredients 2 lbs. lean ground beef (or ground turkey)1/4 Cup grated Parmesan Cheese1/4 cup Coronado Taste of Oils Neapolitan Herb Balsamic1 egg, beaten1 small onion, minced1/2 cup Italian Bread Crumbs1 tsp. Salt and 1/2 tsp. ground black pepper Directions Preheat oven to 350o Combine cheese, egg, onion, bread crumbs, salt & pepper. Sprinkle the Coronado Taste of Oils Neapolitan Herb Balsamic over the meat and then gently work into the meat.Bake for 60-75 minutes until internal temp. is 160.
Ingredients 2 pints cherry or grape tomatoes (red or heirloom)12 oz. container Mozzarella balls1/4 cup Coronado Taste of Oils 18 Yr. Traditional BalsamicFresh Basil leavesSalt & Pepper to taste Directions Wash and dry tomatoes. Thread tomatoes, mozzarella balls and a folded basil leaf alternately onto skewers.Sprinkle on a little salt and pepper, if desired. Drizzle with Coronado Taste of Oils 18 Yr. Traditional Balsamic and serve.
Ingredients Polenta 4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive OilSalt & freshly ground pepper to taste Wild Mushroom Ragu 3 cups assorted fresh wild mushrooms such as oyster, shitake, cremini, etc. wiped clean, tough stems removed 2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive Oil.1 medium shallot, minced2 cloves garlic, minced1 cup dry white wine (I used extra dry Prosecco)1 cup vegetable or chicken [...]
Ingredients 4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Coronado Taste of Oils Mushroom & Sage Olive Oil Salt & freshly ground pepper to taste Directions 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 Coronado Taste of Oils Mushroom & Sage Olive Oill. Adjust the seasoning with salt and [...]