Author: Laura S. Kirkley Sake may also be used in place of whiskey. Serves: 4 INGREDIENTS 1/2 cup, whiskey (any brand) 1/2 cup, brown sugar, packed 1/4 cup, il Fustino Arbequina EVOO 1/2 tablespoon, garlic powder 1/4 cup, soy sauce 1 tablespoon, salt 1 tablespoon, pepper METHOD Place brown sugar in a bowl, add whiskey…
Read MorePRINT For a faster preparation you can make the mashed sweet potato topping up to 2 days ahead and use purchased rotisserie chicken and chicken stock. Serves: 4 INGREDIENTS Sweet Potato Topping 2 pounds, orange-fleshed sweet potatoes – peeled and cut into 1 inch cubes 2 teaspoons, kosher salt 3 tablespoons, unsalted butter – melted…
Read MorePRINT Author: Revised by Chef James R. Kirkley, IV Serves: 4 INGREDIENTS 1 cup, beef broth 4 tablespoons, il Fustino Arbequina EVOO 1 tablespoon, soy sauce 1 tablespoon, Worcestershire sauce 2 lemons – juiced 1/4 teaspoon, red pepper flakes Kosher salt and freshly ground pepper 6 sprigs, fresh thyme 4 sprigs, fresh rosemary 1 bunch,…
Read MorePRINT Why do we serve turkey only on Thanksgiving? A whole turkey breast roasted with fresh rosemary, sage and thyme is a great weeknight dinner, and the leftovers make delicious sandwiches the next day. Serves: 6 INGREDIENTS 1 whole, bone-in turkey breast (6 to 7 pounds) 2 tablespoons, il Fustino Arbequina EVOO 1 tablespoon, garlic…
Read MorePRINT Author: Laura S. Kirkley Serves: 12 INGREDIENTS 2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend 1/2 cup, il Fustino Arbequina EVOO 1/4 cup, il Fustino Cabernet Sauvignon Wine Vinegar 1 tablespoon, Herbes de Provence 1 teaspoon, dried lavender METHOD Place olives in a medium bowl. In a small…
Read MorePRINT Author: Jody Kirkley We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well. Serves: 8 INGREDIENTS 1 cup, raw cashews 1/4 cup, il Fustino Head Ancho vinegar 1/4 cup, il Fustino Kaffir Lime Vinegar 1 tablespoon, il Fustino Arbequina…
Read MorePRINT Try this tasty combination for bread dipping or marinating. Serves: 12 INGREDIENTS 4 ounces, il Fustino California Balsamic vinegar 8 ounces, il Fustino Arbequina EVOO 2 Tablespoons, il Fustino Olive You herb pack 1/2 teaspoon, kosher salt METHOD Combine all ingredients in a jar or an il Fustino bottle. Shake to mix well. Allow at…
Read MorePRINT Author: Jim Kirkley Easy appetizer. If calorie or gluten conscious vegetables may be substituted. Serves: 6 INGREDIENTS 1 can, northern white beans – (15-ounce) drained and rinsed 2 tablespoons, caramelized garlic – available from il Fustino 2 tablespoons, fresh lemon juice 1/3 cup, il Fustino Arbequina EVOO – plus more for drizzling 4 teaspoons,…
Read MorePRINT Author: Chef James R. Kirkley, IV This restaurant-style dish delivers super-moist, delicately cooked fish. Serves: 4 INGREDIENTS 4 Tilapia filets – about 1/4 pound each 2 cups, il Fustino Arbequina EVOO 3 sprigs, thyme 3 large, garlic cloves – peeled and smashed 1/2 onion – peeled 1 teaspoon, Kosher salt METHOD Pat fish dry…
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