Ingredients:
2 salmon fillets
4 oz. Coeur d’Olives 18-Year Aged Balsamic Vinegar (Our Black Currant, Fig, Red Apple or Tangerine Balsamics can all be substituted.)
1 fresh lemon thinly sliced
Sprinkle of Coeur d’Olives Wild Cherry Chipotle Rub
Fresh parsley
Fresh ground pepper
1 T Coeur d’Olives Lemon Infused Extra Virgin Olive Oil
Place salmon in 1 gallon plastic Ziploc bag and pour in the balsamic vinegar. Lock bag and place in refrigerator to keep cold while marinating. Turn bag every 15 minutes to insure even coating. After two hours, remove from refrigerator. Preheat oven to 400 degrees F. Spray or brush any Coeur d’Olives plain olive oil in bottom of baking dish and place salmon in it. Sprinkle with the Wild Chipotle Rub. Bake for 5 minutes at 400 degrees F, then reduce to 350 degrees F. and cook for 10 minutes, depending on desire of doneness you wish. Remove from oven and place salmon on serving platter. Drizzle with a bit of balsamic vinegar and Coeur d’Olives Lemon Infused Extra Virgin Olive Oil. Add several twists of fresh pepper, garnish with fresh parsley and thin slices of lemon. Serve immediately. Recipe can be doubled.
Filed under: Balsamic Vinegar, Fig Aged Balsamic Vinegar, Main dish meals, Spice rubs, Valentine's Day by Les Cooper
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A light, refreshing vegetarian dish with lots of flavor.
Ingredients:
Crust
6 sheets frozen phyllo dough, thawed
3 T Coeur d’Olives Basil/Garlic Infused Extra Virgin Olive Oil
3 tsp. toasted sesame seeds (approximate)
Filling
1 10 oz. bag frozen spinach, thawed and drained of all liquid
1/2 cup finely chopped red onion
1/2 cup crumbled feta cheese
10 cherry tomatoes, halved (optional)
Quiche Batter
2 eggs
1 cup low-fat milk
pinch of ground nutmeg
Preheat oven to 350 degrees. To make crust: Coat 9- inch pie pan with cooking spray. Lay 1 phyllo sheet on work surface and brush with oil and sprinkle with 1/2 tsp. sesame seeds. Top with second phyllo sheet and repeat until you have completed all six layers. Press into prepared pan and trim the edges with scissors. Sprinkle the feta cheese over the crust. In a small bowl, stir together the spinach and onion and layer on top of the cheese. Whisk together the eggs, milk and nutmeg and pour over the spinach and cheese mixture. Season with salt and pepper. Bake for 45 to 50 minutes or until top is brown and the center is set. Note: Can substitute broccoli and cheddar cheese for the spinach and feta.
Filed under: Basil/Garlic Infused Oil, Breakfast, Main dish meals, Vegetarian by Les Cooper
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Ingredients:
2 T Coeur d’Olives Garlic Infused Extra-Virgin Olive Oil
4 cloves of chopped garlic
1 tin flat anchovies, drained (optional)
1/2 tsp. crushed red peppers
1/3 cup Coeur d’Olives Kalamata Greek Olive or Tuscany Style Tapenade
3 T capers
1 32 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes, drained
A few grinds of black pepper
1/4 cup chopped flat leaf parsley
1 lb. spaghetti or pasta of your choice. We like angel hair.
Heat a pot of salted water for the pasta. While you wait for the water to boil make the sauce. In a large skillet over medium high heat add the oil, garlic, anchovies, and crushed pepper. Saute until garlic is soft and anchovies melt. Add olives, capers, tomatoes, black pepper, and parsley. Bring sauce to a bubble, reduce heat and simmer for 8 to 10 minutes. Cook the pasta al dente. Drain and toss with the sauce. Top with grated Pramigiano Reggiano or Romano cheese and serve with crusty bread and a Ceasar Salad.
Filed under: Garlic infused oil, Main dish meals, Tapenades by Les Cooper
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Ingredients
6 thin cut boneless and skinless chicken cutlets
6 slices provolone cheese
24 asparagus tips
1/3 cup mayonnaise
1 T Coeur d’Olives Roasted Garlic Champagne Mustard
salt and pepper
1 tsp. dried herbs such as thyme or herbs de Provence
1/2 cup panko bread crumbs
2 T Coeur d’Olives Garlic Infused Olive Oil
Preheat oven to 425 degrees. Microwave or steam asparagus until bright green and just tender. Pound chicken to 1/4 -inch thickness. Brush with garlic olive oil and season with salt and pepper. Place one piece of cheese and 4 asparagus tips on top of each piece of chicken and roll up seam side down in a baking dish. Mix the mayonnaise, mustard and herbs in a bowl until well combined. Spread a dollop of the mayonnaise mixture on top of each piece of chicken until it is evenly distributed. Sprinkle the bread crumbs over all. Bake in the oven for 20 minutes or until the crumbs are golden and the chicken is cooked through. Note: Coeur d’Olives Lemon Infused Olive Oil can be substituted for the garlic oil.
Filed under: Lemon infused oil, Main dish meals by Les Cooper
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It is crab season here on the Central Coast and we have developed a modern twist on a traditional favorite.
Ingredients:
8 oz of crab
1/2 cup of frozen corn, thawed
1/2 cup of chopped red pepper
1/2 cup of black beans
3/4 cup bread crumbs, plus a little extra for coating the crab patties
1/2 cup Chipotle mayonnaise (recipe to follow) (more…)
Filed under: Chipotle infused oil, Main dish meals by Les Cooper
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