30 Jan 2015
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Caponatina ( Sweet & Sour Eggplant Spread)

Also called Caponata, this spread from Sicily can be served bruschetta style on toasted baguette slices or as a sauce for grilled chicken breasts. It can be thinned with broth and served over pasta. 4 medium eggplants, peeled and diced 4 onions, sliced 1 1/2 cups olive oil Medium Intensity UP Extra Virgin Olive Oil 1/2 cup canned tomato sauce 4 stalks celery, diced 12 green olives, pitted and diced (Castelveltrano)  2 tablespoons capers 12 large black olives, pitted and diced 1 tablespoon of pine nuts 1/2 cup red wine vinegar 1/4 cup sugar Salt and Pepper Trim and peel...

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27 Oct 2014
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Baklouti Green Chili Queso Dip

Ingredients:  3 Tbsp LG Baklouti Chili Olive Oil  1/2 medium Spanish onion, minced  1 large garlic clove, minced  1 Tbsp flour  1 5-ounce can evaporated milk  1 large pinch of sea salt  Freshly ground pepper  3 cups Mexican-blend cheese, shredded  1/4 - 1/2 cup Half & Half  3 Jalapenos, minced (optional) Directions: Heat Baklouti Green Chili Oil in a medium-sized pan. Add onion and garlic, saute for approx. 5 minutes or until starting to soften. Sprinkle flour over onion mixture, stir and cook for roughly 2 minutes. Stir in evaporated milk and continue to cook until thickened and heated through,...

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27 May 2014
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Almond Dip

This sounds like an odd combination, but the sweetness of the almonds sneaks out beneath the tanginess of the dill and yogurt. 1/4c raw whole almonds 1 1/2c plain Greek yogurt 1/3 c Ultra Premium Extra Virgin Olive Oil (ask if we have an oil with notes of anise in our current selection) 1 good sized clove garlic 3T finely chopped fresh dill 2 T Sicilian Lemon Balsamic (or fresh squeezed lemon) 1/2 tsp salt 1. Put almonds in a food processor and pulse till texture of bread crumbs.  A heavy storage bag and a rolling pin works well too....

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