Brunch Street Tacos

Adapted from a recipe by: Patricia Jinich Tacos: 1 pound, ripe Roma tomatoes 1/2 pound, bacon- cubed 2 pounds, beef tenderloin- cut into one inch cubes salt and pepper, to taste 1 large, white onion- thiny sliced 1 jalapeno- sliced 2 cloves, garlic- minced tortillas (We used flour tortillas) Kaffir Lime Pickled Onions: 1 large,…

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Mushroom Toasts

1 1/2 tbsp, il Fustino EVOO (plus more for drizzling) 14 ounces of mushrooms (We used half crimini and half a mixed blend we picked up at Whole Foods) 1 bunch, sage leaves salt il Fustino Garlic Olive Oil 1, garlic clove il Fustino White Truffle Oil 2 slices of your favorite sourdough bread (We…

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Chicken Adobo with Ancho Vinegar

1, head of garlic 2, jalapenos (chopped) 4, bone-in and skin-on chicken thighs 4, bone-in and skin-on chicken legs 1 tablespoon, il Fustino EVOO 3/4 cup, il Fustino Ancho Vinegar 3/4 cup, soy sauce 5, dried bayleaves 1 tbsp, dark brown sugar pepper (to taste) 1 cup cooked white rice (we used short grain) Cut…

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Flashback Friday: Pesto

  PESTO, You probably have been making it wrong, but that’s okay, so have I, and many others not accustomed to traditional Ligurian cooking. My enlightenment to the traditional preparation of Pesto sauce came about this week, when a friend asked me to host a pasta night. I thought, EASY, homemade pesto, I’ve made it plenty…

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