Ingredients: 1 lb Beef Tenderloin Tuscan Herb Olive Oil Espresso Balsamic Vinegar Garlic Olive Oil 1 tbsp Prime Rub seasoning (Basiks) Marinade: Combine 50% Espresso Balsamic Vinegar and 50% Garlic Olive Oil together in a cruet and shake vigorously until emulsified. Drizzle over sliced meat. Mix together 1/4 cup of Tuscan Herb Olive Oil with […]
Ingredients: 1 small cantaloupe or honeydew melon 1 package of prosciutto Wash and cut the rind off of a cantaloupe or honeydew melon. Cut melon into wedges. Wrap a thin slice of prosciutto around each wedge.
Prosciutto Wrapped Melon Read More »
Ingredients: 1 bag of fresh mixed greens 1 package of Feta cheese 1 red onion Raspberry Balsamic Vinegar Ascolano Extra Virgin Olive Oil *optional: Green olive tapenade Vinaigrette: Combine 50% Raspberry Balsamic Vinegar and 50% Ascolano Olive Oil together in a cruet and shake vigorously to emulsify. Pour bag of mixed greens into a
Mixed Greens Salad with Raspberry Vinaigrette Read More »
Ingredients: Sourdough sandwich bread (or any hearty, thick-sliced bread) Cheese slices (cheese of your choice) 1/2 stick unsalted butter 1 tbsp White Truffle Oil *optional: 2 tsp Cranberry Grand Marnier (Terrapin Farms) Lightly butter 2 slices of sandwich bread. Place a slice of cheese in between the unbuttered sides of bread. In a saute pan
White Truffle Grilled Cheese Read More »
Ingredients: 1 package of fresh mozzarella, sliced Vine Ripened tomatoes, sliced Fresh Basil, chopped FMOO Mango White Balsamic Vinegar FMOO Basil Olive Oil Drizzle Basil Olive Oil over the mozzarella slices. Arrange on a serving dish. Alternate tomato slices with mozzarella slices. Top with chopped basil. Drizzle Mango balsamic on top. Let chill for an
Caprese Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: Mixed greens 1 cup of almonds, toasted 1 avocado, diced FMOO Blood Orange Olive Oil FMOO Cranberry Pear White Balsamic Vinegar Toast almonds in oven at 375 degrees for 4 minutes. Pour mixed green into a bowl, then add diced avocado chunks and toasted almonds. Mix 1/4 cup Blood Orange Oil an 1/4
Mixed Greens Salad (Cooking Class on September 29th, 2018) Read More »
Ingredients: Fresh asparagus, peeled FMOO Tuscan Herb Olive Oil Pinch of sea salt In a pot of salted, boiling water, blanch the asparagus got 4-5 minutes, then drain. Drizzle Tuscan Herb Olive Oil on top of the asparagus. Sprinkle on a dash of sea salt. Serve warm.
Blanched Asparagus (Cooking Class on September 29th, 2018) Read More »
Ingredients: 16-20 medium or large sized raw shrimp 1 package of grape tomatoes 2-3 Yellow Bell peppers, diced large Basiks Key West Citrus Seasoning FMOO Persian Lime Olive Oil FMOO Coconut White Balsamic Vinegar Toss shrimp lightly with Lime Olive Oil and Key West Citrus seasoning. Skewer the shrimp, grape tomatoes and yellow bell
Shrimp Kabobs (Cooking Class on September 29th, 2018) Read More »
Ingredients: 8 oz package of cream cheese, room temperature Fresh key limes, juice from 6-8 each and zest from 2 each 1 tsp honey 1 tsp FMOO Persian Lime Olive Oil 7 oz sweetened condensed milk Juice 6-8 fresh key limes. Combine all ingredients into a mixing bowl and mix with a hand mixer until
Key Lime Pie Cheesecake Dip (Cooking Class on September 29th, 2018) Read More »
Ingredients: 4 oz orange juice 4 oz champagne FMOO Cara Cara Vanilla Orange Balsamic Vinegar Vanilla Almond flavored sugar 1 orange Pour orange juice and champagne together into one large pitcher. Slice orange into wedges. Use a wedge to wet the rim of the glass, then dip the glass into the sugar. Pour over
Morning Mimosas (Cooking Class on September 29th, 2018) Read More »