Truffled Butternut Squash Trotolle & Cheese


TRUFFLED MAC & CHEESE BUTTERNUT SQUASH” width=”300″ height=”300″ />

Ingredients 
2 cups butternut squash peeled, cubed in 1″ pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
 1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13″ x 9″ baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.
Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8

Sicilian Salmoriglio Sauce w/ Mango Salsa


TGIF! Beautiful weekend a head of us!!!

Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a couple of hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.

Makes ¾ cup, enough for 4 portions of fish

2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)
3-4 large Tablespoons of Mango Salsa
1 tsp. Mango balsamic vinegar

Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in your blender. Top your swordfish with the Mango salsa: Chopped mangoes, tomatoes, cilantro, fresh herbs and Mango balsamic.

Spatchcock Chicken

This technique makes grilling your whole chicken so much easier. #Spatchcock chicken.. Marinate the chicken at least an hour before grilling or oven roasting. Here we used a combination of two of our olive oils: Smoked & Persian Lime with Sicilian lemon Balsamic vinegar, lemon juice & a dry rub with smoked paprika.

https://youtu.be/bbqZJZOUM6I

Grilled Cabbage Wedges


SUMMERTIME 4TH OF JULY Grilled Cabbage Wedges

Ingredients: 

  • 2 Small-Med. Heads of Cabbage cut into horizontal quarters or thirds (sliced thickly)
  • 2 Sweet Vidalia Onions also sliced thickly.
  • Create a marinade for the Wedges by blending together our Milanese Gremolata Olive Oil, Serrano Chili Pepper Honey Vinegar & whole grainy mustard. Generously drizzle the marinade onto each wedge and smooth over each using a spoon or basting brush.

Wrap a sweet red bell pepper with bacon &  top each wedge with a slice of Jalepeno and/or a thick slice of a Hanover Tomato. Salt & Pepper to taste.  Cook on a charcoal/propane grill or in the oven for 25 min on 380 degrees until bacon is cooked.  ENJOY!!!!  Happy 4th of July Everyone!

 

 

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Salmon Cakes with a Tangy (Sweet & Spicy) Mango & Butternut Squash Chutney


Salmon cakes paired with Tangy (sweet & spicy) Kolsch Craft Beer Mango & Butternut Squash chutney. Perfect for spring time!

Ingredients for the Salmon Cakes:

1 lb Fresh, Local salmon or two cans (drained; bones pinched; great vitamins)

½ tsp thyme

½ tsp oregano

½ tsp dill

1 tablespoon minced garlic

Salt & Pepper to taste

Juice of two lemons

4 oz. of the Kolsch beer

Tuscan Olive oil for sautéing cakes (approx. 2.5 oz.)

1 ½ cups panko

2 eggs (reserve one for coating the cakes)

Ingredients for the Kolsch Mango Chutney

2 cups cubed combination of mangoes, onions & butternut squash

1 tablespoon sliced sundried tomatoes

1 tablespoon orange marmalade

1 teaspoon pepper jelly

Juice of one lemon

2 teaspoons Extra virgin olive oil for sautéing veggies

1 pint Growlers to Go Kolsch (you are not using the entire pint, but drinking some too J

1/2 cup of dried blueberries & cranberries

1 dash of garlic powder, pepper and red pepper flakes if desired

Directions:

Chutney:

Sauté butternut squash, mangoes, onion, sundried tomatoes & onions on medium heat using an extra virgin olive oil until softened.  Add in 1/2 cup of the Kolsch Craft Beer, the juice of one lemon, marmalade & peppery jelly.  Let the Chutney reduce to a desired thickness.  Remove from the heat and let the Chutney cool.  Approx. 17 min. reduction time.

Salmon Cakes:

If you are using fresh salmon, slice the salmon into thin strips and run it through a processor with a few pulses until you have a creamy consistency.  If you are using canned salmon, drain the salmon & make sure to get your hands into the mix and pinch the bones (don’t remove them because they are very healthy for you omega 3’s, 6’s & 9’s).  Add your herbs, and 2 oz. of the Kolsch craft beer & juice of one lemon.  Add 1½ cups panko mix & one egg.  Blend together and form the cakes to desired size.

Dip the cakes into the other beaten egg, and then press them in the remaining panko until they are covered and let chill in the refrigerator for 15-20 min. to firm up.  Get a pan nice and hot (med. high using our extra virgin olive oil) and brown both sides of the salmon cakes quickly.  Reduce your heat to med-low for 15 more minutes to cook the inside of your cakes or you can bake them in the oven to finish them off after browning them.

Compliments of Kellerbier Kolsch (Growlers to Go: Short Pump has it)

Mad Fox – Falls Church, VA

Kolsch Ale – 4.4% ABV

Drink the remaining Beer.  Enjoy!

SMOKED BEEF BRISKET STEW

 

SMOKED BEEF BRISKET STEW:

Ingredients:

●2 pounds of sliced smoked beef brisket from your Grocer or shaved left over beef brisket
●1 small onion chopped or 4 julienned spring onions
●2 celery stalks diced fine
●2 large peeled and julienned carrots
●3 large white potatoes quartered
●1/2 gallon bag of fresh string beans or 2 large handfuls
●¼ tsp. oregano
●¼ tsp. basil
●3 garlic cloves smashed or 1 tsp minced garlic
●1 oz of our extra virgin olive oil or flavor infused
●1 large box of beef stock (3 lbs.) homemade beef bone stock or vegetable stock
●2 tablespoons of our Neapolitan or Serrano Honey vinegar
●Salt & pepper to taste
●1 tablespoon of cornstarch for thickening.

Preparation: You can use a stew pot, slow cooker or an instapot in this recipe:

Sauté & sweat your onions, celery, carrots, potatoes, string beans and garlic using our extra virgin olive oil and set to the side. You are not cooking the veggies here, you are sweating them or blanching them to break open the membranes and allow the natural flavor and sugars to be released from the veggies. Open a full box of 3 lb. low sodium beef broth or fresh stock and pour this into your slow cooker on high. Add in your veggies & the smoked brisket. Let your stew cook on high for 2 hrs. Reduce the heat to medium. Add in your herbs, salt & pepper and your vinegar. Let the stew simmer another hour or two depending upon your cooking vessel.

Slowly stir, in a separate cup of warm water, one tablespoon of corn starch and blend into your stew, stirring occasionally until incorporated. Reduce your heat to low while you bake some cornbread for dipping.

ENJOY!!!

Fresh Snapper, Mediterranean style

Time to get into the grilling season:

Ingredients:

  • 4 pieces of snapper fillet
  • 6 tbsp extra virgin olive oil
  • 2 tbsp finely sliced lemon & thyme
  • Freshly ground black pepper
  • 4 small zucchinis, cut in half lengthwise
  • Salt
  • 3 tsp pine nuts, toasted
  • 12 cherry tomatoes, quartered
  • 8 basil leaves, finely sliced
  • Juice of 1 lemon

Directions:
Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
extra virgin olive oil and the lemon thyme, and season with freshly ground black pepper.
Coat the zucchinis with 2 tbsp Fruity extra virgin olive oil and season with salt and pepper.
In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 tbsp olive oil.
Grill the fish and zucchini for 3-4 minutes on each side. Season the fish with salt. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish.

Bon appétit!

Lemon Basil Pasta with Peas


Ingredients:

  • 8 oz whole wheat linguine
  • 2 Tbsp butter infused olive oil
  • 2 shallots, finely chopped
  • ½ cup chicken stock
  • 1 cup peas, I used frozen
  • 1 lemon for zest
  • 1 tsp. Lemon infused olive oil
  • ½ cup sour cream
  • ¼ cup Parmesan, grated
  • ¼ cup basil
  • Fresh cracked black pepper

Preparation:

Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan.  Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half.  When ready, add in the peas and the zest of ½ a lemon.

Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.

As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout.  You can add some of the pasta water if it’s too dry.

For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.

Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.

 

Lemon Greek Roasted Potatoes


These are absolutely delicious, and easy to prepare!

Ingredients:

  • 1 lb potatoes (4 Med. To Large), peeled
  • 1⁄2 cup Sicilian Lemon White Balsamic Vinegar
  • 1⁄3 cup Meyer Lemon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1 can chicken broth

Directions:
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size “zipper” bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferably a white Pyrex dish
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Enjoy!!!

Crust-less Veggie Quiche


Ingredients:

  • 1 cup chopped zucchini
  • 1 cup chopped squash
  • ½ to 1 cup of portobella mushrooms
  • 2-3 slices or ½ cup of Onion
  • 3-4 garlic cloves or garlic powder
  • 1 cup grape tomatoes, halved or wait for those delicious Hanover Tomatoes
  • 1/2 cup chopped onion
  • 1/2 cup chopped & de-seeded sweet red , orange and yellow peppers
  • 1/3 cup grated Parmesan cheese and ½ cup of crumbled gorgonzola cheese (Optional)
  • 3 eggs
  • 1 teaspoon pepper
  • Sprigs of Rosemary, Thyme and Dill for garnish
  • 2 oz. of our Wild Mushroom & Sage Olive Oil or the Garlic infused
  • ¼ of skim milk

 

Preparation:

Heat the oven to 400°F.

Lightly grease bottom and side of pie plate, 9×1 1/4 inches, or round glass corning wear dish. Set aside.

Sprinkle zucchini, squash, mushroom, tomato, onion and cheese evenly in prepared pie plate.

Pour Egg & milk mixture over veggies, mix by tossing ingredients.

Garnish with the Rosemary, Thyme and Dill.

Bake about 35 minutes or until a thin blade knife inserted in the center comes out clean. Cool at least 10 minutes.

Optional: Add in some slices of salami for the carnivore.