Cilantro Scallops

PRINT Author: James R. Kirkley, IV So tasty and I think I spent 15 minutes making it. Serves: 4 INGREDIENTS 1 pound, large sea scallops Kosher salt Pepper 1/4 cup, il Fustino Arbequina EVOO – plus more for oiling the grates 1/4 cup, cilantro leaves, whole – chopped 2 garlic cloves – minced 2 tablespoons,…

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Chorizo Risotto

PRINT Ahwahnee Restaurant, Yosemite National Park, USA, revisions by James R. Kirkley, IV Serves: 4 INGREDIENTS 1 pound, chorizo 1 1/2 cups, Arborio or Camaroli rice 3/4 cup, white wine supply of near boiling chicken stock or chicken broth 1 shallot – chopped 4 cloves, garlic – minced 4 peppercorns – toasted and ground kosher…

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Chick Pea Soup

PRINT Author: Jody Kirkley Delicious and simple this soup can be made in minutes and can be a meal in itself Serves: 4 INGREDIENTS 2 cans, garbanzo beans 4 cups, Chicken broth 1 sprig, Fresh rosemary 1 clove, garlic – whole 1 small, hot chili pepper 3 tablespoons, extra virgin olive oil salt and pepper…

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Chicken Roasted with Poblano Chili

PRINT Serves: 6 INGREDIENTS 3 poblano or pasilla chiles 1 teaspoon, il Fustino Avocado Oil 2 tablespoons, il Fustino Tuscan Blend EVOO 1 large, yellow onion – chopped 4 cloves, garlic – minced 1 tablespoon, chili powder 2 teaspoons, sea salt 2 teaspoons, ground cumin 1 teaspoon, dried marjoram 1 teaspoon, fennel seeds 1/2 teaspoon,…

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Champignons sur Toast (Mushroom Toast)

PRINT Author: Laura S. Kirkley Serves: 4 INGREDIENTS 2 tablespoons, il Fustino Mission Reserve EVOO 4 cups, Crimini and/or mixed mushrooms – thickly sliced 2 ounces, unsalted butter 2 large cloves, garlic – finely minced 1/3 cup, water salt extra butter for bread 2 tablespoons, il Fustino Aged Balsamic Vinegar 2 tablespoons, scallions – chopped…

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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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Caesar 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…

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