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…
Read MoreCaesar Salad
PRINT Author: James Kirkley From Renzo’s restaurant in Campbell, CA Serves: 4 INGREDIENTS 2 heads, Romaine lettuce 1 egg 1 teaspoon, Dijon-style mustard 2 teaspoons, worcestershire sauce 1 clove, garlic 6 each, anchovy fillets 1/3 cup, extra virgin olive oil 1/4 teaspoon, kosher salt ground pepper – to taste 1/2 lemon 2 tablespoons, white wine…
Read MoreBasil Pomegranate Dressing
PRINT A variation on a theme from the standard Basil Salad Dressing, this one has a light fruity touch. Serves: 4 INGREDIENTS 1/2 teaspoon, kosher salt 1 teaspoon, garlic powder 2 teaspoons, basil – dry crushed 1/8 cup, extra virgin olive oil 1/8 cup, avocado oil 3 tablespoons, pomegranate vinegar METHOD Blend all ingredients together…
Read MoreBasil Salad Dressing
PRINT Author: James Kirkley From a great little restaurant in Canon City, CO Serves: 4 INGREDIENTS 1/2 teaspoon, salt 1 teaspoon, garlic powder 2 teaspoons, basil, dry crushed 1/8 cup, extra virgin olive oil 1/8 cup, peanut oil 3 tablespoons, red wine vinegar METHOD Blend all ingredient together in small bowl. Let rest for 5…
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