Jaime's Favorites
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Aged Sherry Vinegar (Sanchez Romate 25 year)
- 2-3 tbsp Dijon mustard (Fallot)
- pinch Hot Spanish Paprika
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and jam first & shake. Next add the olive oil & shake. Season with Spanish paprika.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite seafood items and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Latini Pasta
- 3/4 cup Parmigiano Reggiano (grated)
- 1/2 cup Fresh Parsley, coarse chop
- 4 Whole Boquerones (white anchovies), fine chop
- 3/4 cup Fresh Lemon Juice
- 1 1/2 tbsp Marash Pepper
- 1/3 cup Extra Virgin Olive Oil
- Sea Salt to taste
- Black Pepper to taste
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Directions:
- Cook pasta in plenty of boiling salted water until aldente (8-10 min).
- Drain and toss with olive oil and lemon juice.
- Add boquerones and marash pepper and toss through.
- Add remaining ingredients, tossing thoroughly.
- Taste and adjust seasoning as needed.
- Serve warm or at room temperaure with a crusty baguette.
- Recipe makes about 8 side servings or 4-5 main dishes.
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Posted in Pasta/Rice | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1 lb Spaghetti
- 1/3 cup Extra Virgin Olive Oil
- 2 tbsp Mahjoub Sun Dried Garlic
- 1/4 tsp Marash Pepper
- Salt and freshly ground pepper to taste
- Parmigiano Reggiano or Kefalotiri cheese
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Directions:
- Put a large pot of salted water on a stove and bring to a boil. When the water is boiling, add the pasta and cook until al dente, 8 to 10 minutes.
- Drain the pasta and transfer to a warmed serving bowl. Add the olive oil, sun dried garlic and marash pepper and toss well. Season with salt and pepper and grate the cheese on top.
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Posted in Pasta/Rice | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Mahjoub’s Sun Dried Garlic
- 1/4 tsp Pepperoncino Pepper Flakes
- 1/2 lb Crumbled Mt.Vikos Feta cheese
- 1 jar Piquillo Peppers
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Directions:
- Warm up the olive oil, garlic and pepperoncino in a skillet for 30 seconds or so.
- Move to a food processor and add the feta and drained peppers. Pulse until smooth, stopping to scrap down the sides of the bowl every now and again.
- Transfer to a bowl, and cover and store in the refrigerator for at least 1 hour before serving. The texture will thicken slightly and the flavors will deepen.
- Serve with slices of bell peppers, breadsticks or bagel chips.
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Posted in Dips/Spreads | No Comments »
Tuesday, October 6th, 2009 by Jaime
Ingredients:
- 1/2 cup Good Quality Extra Virgin Olive Oil
- 1/2 cup Forum Chardonnay Vinegar
- 2-3 tbsp Denis Herb De Provence Mustard
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, mustard, and pine cone bud extract first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Drizzle it on a green salad, use it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Italian Extra Virgin Olive Oil
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2 tbsp Pine Cone Bud Extract
- 2 tbsp Dijon Mustard (Fallot)
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, mustard, and pine cone bud extract first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite seafood items and vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup 6 year aged Vecchia Balsamic Vinegar
- 2-3 tbsp Violette Mustard (grape)
- Black Pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that
- I have to do is add the ingredients, seal it up and shake away!
- To obtain a really smooth mixture, combine the vinegar and mustard first & shake.
- Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich or marinade your favorite meats & vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Thursday, October 1st, 2009 by Jaime
Ingredients:
- 2 cloves Garlic, chopped)
- 1 tbsp Olive Oil
- 1 or 2 Andouille Sausages (sliced medium thickness – 1/4 in.)
- 1 jar Torre Saracena Tomato with Arugula Sauce
- 1 /2-1 pound Latini Spaghetti Chitarra Senatore Capelli Pasta
- 1/4 cup Vella dry jack (grated or shaved)
- Pinch or two of pepperonchino (optional)
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Directions:
- Sauté garlic in olive oil over med-low heat in a sauce pan until tender.
- Add sausage and gently cook in oil and garlic over med heat until slightly browned.
- Add a pinch or two of Pepperonchino to add heat (optional) and cook one min more.
- Add a jar of the Torre Saracena sauce and heat until entire mixture is warmed through.
- Cook pasta in a large pot of boiling, salted water until al dente.
- Toss sausage tomato sauce with pasta.
- Sprinkle Vella Dry Jack over top and enjoy.
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Posted in Pasta/Rice | No Comments »
Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Morea Greek “Balsamic” Vinegar
- 1/2 cup Greek Olive Oil
- 1 Glazed & Roasted Fig, chopped
- 1-2 tbsp Glaze from the Figs
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar, figs & glaze first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over a salad, drizzle it on a sandwich, or marinade your favorite meats and vegetables. Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
Thursday, October 1st, 2009 by Jaime
Ingredients:
- 1/2 cup Lemon Olive Oil (or Orange)
- 1/2 cup Agrodolce Bianco White Wine Vinegar
- 2-3 tbsp Meyer Lemon Marmalade (or any marmalade)
- black pepper to taste
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Directions:
- I love to mix my vinaigrettes in a sealable plastic container so all that I have to do is add the ingredients, seal it up, and shake away!
- To obtain a really smooth mixture, combine the vinegar and marmalade first & shake. Next add the olive oil & shake. Season with black pepper to your liking.
- Pour it over fruit, drizzle it on a salad, or marinade your favorite meats and vegetables.
- Store unused portion sealed in the refrigerator.
- Makes 1 cup
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Posted in Vinaigrettes | No Comments »
