Grilled Prosciutto Wrapped Shrimp and Arugula Salad with Pickled Onions and Balsamic Vinegar
PRINT Adapted from a recipe by Guy Fieri by BJ (Barbara) Johnson Trial Serves: 4 INGREDIENTS For the shrimp: 3/4 cup, dry white wine 3 cloves, garlic – minced 1/2 teaspoon, red pepper flakes 1/2 lemon – juiced 1/2 cup, il Fustino Mission Reserve Extra Virgin Olive Oil 1 pound, jumbo shrimp – peeled and…
Read MoreBlack Bean Salsa
PRINT Jalapeño Olive Oil and Head Ancho Vinegar give this recipe a wonderful extra kick! Serves: 4 INGREDIENTS 2 Anaheim chili pepper – chopped 2 tablespoons, cilantro – chopped 3 jalapeno chile peppers – chopped 1/3 cup, red onion – chopped 11 ounces, Niblets corn – drained 15 ounces, black beans – rinsed and drained…
Read MoreGrilled Romaine
PRINT Author: Jim Kirkley Serves: 4 INGREDIENTS 2 hearts, romaine lettuce – halved 6 tablespoons, il Fustino Arbequina EVOO kosher salt and freshly ground black pepper 4 tablespoons, Parmesan cheese – grated il Fustino 25 Year Old Balsamic Vinegar (Optional but highly recommended.) METHOD Trim lettuce hearts by discarding outside leaves. Cut each heart of…
Read MoreBlackberry Balsamic Chicken
PRINT Serves: 6 INGREDIENTS 1 tablespoon, il Fustino extra virgin olive oil 1/2 medium, red onion – chopped salt and pepper 1/2 teaspoon, dried thyme 6 boneless skinless chicken breast halves 1/2 cup, il Fustino Blackberry Balsamic vinegar METHOD Heat olive oil in a large skillet, add onions and saute until translucent Season chicken halves…
Read MoreAsian Coleslaw
PRINT Author: Jim Kirkley All of flavor of coleslaw without the calories in mayonnaise, this is my guilt free coleslaw. Serves: 6 INGREDIENTS 1/4 cup, il Fustino Avocado Oil 2 tablespoons, fresh lime juice 3 tablespoons, il Fustino Pomegranate Vinegar 3 tablespoons, Thai fish sauce 1/4 cup, unsalted peanuts – toasted (optional) head, medium cabbage…
Read MoreAncho Vinegar Pickled Red Onions
PRINT Author: James Kirkley You are welcomed to add more jalapeños if you want more heat. Serve with red beans and rice Serves: 4 INGREDIENTS 1/2 cup, il Fustino Head Ancho vinegar 4 bay leaves 1/2 teaspoon, salt 1/2 cup, water 12 black peppercorns 1 medium, red onion – halved and sliced thin 1 jalapeño…
Read MoreChicken with Prosciutto & Balsamic Vinegar
Caponata
PRINT Author: Jim Kirkley from original recipe by Leonardo Curti Mixed Vegetables marinated and sauteed topped with grilled Shrimp, Fish or Chicken Serve warm or at room temperature. Top with a splash of olive oil and caper berries. Serves: 4 INGREDIENTS 1 eggplant – peeled and cut in 1″ cubes 3 stalks, celery – peeled…
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