2tablespoonsCalivirgin Jalapeno or Jalapeno Garlic olive oil
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Combine black beans, corn, tomatoes, avocado, onion, and cilantro in a mixing bowl. Stir together to combine.
In separate small bowl, combine olive oils, garlic, and salt. Stir with a fork and pour over the salad. Stir together until combined. Let sit in fridge for 1-2 hours before serving so the flavor can develop.
In Italy, eating bagna cauda is a fall and winter ritual. The name means "hot bath," and the dish is so-called because the mixture of garlic and anchovies is traditionally kept warm in a chafing dish or fondue pot. Bagna cauda is served with small pieces of assorted vegetables for dipping and crusty bread to catch the drips. Among the possible vegetables are raw Jerusalem artichokes, cardoons, bell peppers, carrots, spinach, green onions or celery; cooked potatoes; roasted onions or beets; and blanched cauliflower or broccoli. Some cooks prefer to simmer the garlic first in a little milk to tame the flavor. The cloves are then mashed to a paste and mixed with the anchovies, olive oil and butter.
In a small saucepan over low heat, combine the olive oil, garlic and anchovies. Cook, mashing the anchovies with the back of a wooden spoon, until smooth, about 5 minutes. Remove from the heat and stir in the butter.
Pour the mixture into a warmed chafing dish or fondue pot set over a warming candle or spirit lamp. Serve immediately with vegetables for dipping. Pass the bread slices at the table.
Cut 2 quarts of onions (about 7 onions) into 1/4-inch dice or slices.
In a large pot, heat the olive oil until shimmering. Add the onions and cook over moderately high heat, stirring occasionally, until golden brown, about 15 minutes.
Tie the parsley, bay leaves and rosemary together with kitchen twine. Add the herb bundle to the diced onions and cook over low heat, stirring a few times, until fragrant, about 3 minutes. Sprinkle the sugar over the onions and cook, without stirring, until the sugar melts, about 5 minutes. Increase the heat to high and cook, without stirring, until an amber-brown caramel forms, about 6 minutes.
Stir in the balsamic vinegar and Champagne Vinegar and simmer over low heat, stirring a few times, until the jam is thick, about 5 minutes. Discard the herb bundle. Season the jam with salt and let cool to warm.
Recipe by Carole
Hint - Make this ahead of time, onion jam can be refrigerated for up to 5 days. Serve warm or at room temperature.
Remove the rib from the kale, and thoroughly wash. Slice in bite size pieces. Place in a large bowl.
Wash and remove any discolored leaves and stems from the brussels sprouts and slice. Place in the bowl
with the kale. Add the almonds and Pecorino Romano cheese. Dress before serving.
For the dressing; In a small bowl or a jar, place the Calivirgin Organic Champagne Vinegar, garlic, shallots, dijon
mustard, black pepper and whisk of shake in the Calivirgin Olive Oil.
The Kale for this recipe has several names. It produces a delicious salad whichever the variety of Tuscan, Lacinato or Dinosaur you choose – all the same, just different names.
2teaspoonsCalivirgin Hot Virgin Jalapeno Olive Oil
1tablespooncreamy peanut butter
1/4cupred wine vinegar
2 teaspoongingerfinely grated
2teaspoonschili garlic sauce
1/4cupsalted dry roasted peanutsfinely chopped
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Combine in a large bowl and whisk together Calivinegar Barrel Aged Balsamic Vinegar, grated ginger, grated garlic, sesame oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Bountiful Basil Olive Oil, turmeric and cumin in a bowl, when well combined, stir in the chicken. Marinade chicken for 2-3 hours.
In a small bowl, whisk together the boiling water into the creamy peanut butter. Whisk in soy sauce, rice wine vinegar, and Calivinegar Barrel Aged Balsamic Vinegar.
In a small sauce pan, heat over medium heat, sesame oil, Calivirgin Bountiful Basil Olive Oil, Calivirgin Guilty Garlic Olive Oil, Calivirgin Hot Virgin Jalapeno Olive Oil, ginger, and garlic. Stirring until fragrant and sizzling. Stir in chili garlic sauce and turmeric. Whisk together the peanut butter, soy sauce, and vinegar sauce mixture with the oil, garlic, and ginger mixture.
Cool and refrigerate. Reserve ¼ cup of sauce for brushing during cooking. Prior to serving, remove the chilled sauce and stir in the peanuts.
Drain the chicken, discard the marinade. Skewer the chicken on metal skewers. Place on a medium high and grill until well charred about 4 minutes. Flip skewers and brush with reserved sauce and grill until all chicken is opaque (about 5 to 7 minutes). Transfer to a platter and serve with the sauce.
Begin by preparing the aioli. In a small mixing bowl stir all aioli ingredients until well combined.
In another, large mixing bowl, combine all crab cake ingredients except for the olive oil, stirring until well mixed. Next, using damp hands form the crab cake mixture into patties — about 2″ in diameter — then rest on a clean plate or cutting board.
Pre-heat a cast iron skillet over a medium-high flame for 2 minutes, then swirl with olive oil to coat the bottom. Three patties at a time, fry the crab cakes for 3 – 4 minutes on either side until crisp and cooked through. Transfer to a wire rack to cool, then repeat until all cakes are cooked, adding more olive oil to the skillet for each new batch.
Serve immediately, pairing with truffle aioli on the side for dipping! These can be frozen in a ziploc bag and reheated at 350F whenever you want them — They stay nice for over a month.
1poundthin cut boneless skinless chicken breastsdiced into cubes
2largeorangespeeled and segmented
1ripeavocadopeeled and cubed
1/4cupfresh lime juice
1 tablespoonCalivirgin Blood Orange Olive Oil
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Cook quinoa according to package directions or use my directions - my recipe will make 2-3 cups, more than what you will use. But leftovers are great! Transfer cooked quinoa to a large bowl and let cool.
The chicken. Pour olive oil into a large skillet over medium heat. Add chicken and roasted garlic, stirring it all around to coat with oil. Sprinkle with smoked paprika and salt. Stir and cook until chicken is done, about 8 minutes. Add cooked chicken, oranges, and avocado to the quinoa. Stir to combine. Set aside.
The dressing. Whisk all of the dressing ingredients together. Pour over salad and toss to coat everything evenly.
Serve immediately. Leftovers keep well in the refrigerator for 4-5 days.
Recipe Courtesy of Sally @ Sally's Baking Addiction