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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for August, 2006

Lemon-garlic Vinaigrette over Shrimp

Wednesday, August 16th, 2006
  • 1 lb large fresh tiger shrimp unshelled
  • 6 cloves of garlic peeled and pressed through a garlic press
  • 1/3 cup of fresh squeezed lemon juice
  • 1/3 cup extra virgin olive oil
  • 1 T minced fresh Italian parsley
  • 1.5 teaspoons fresh thyme, minced
  • 1.5 teaspoons grated lemon zest, (lemon peel)
  • Coarse sea salt and fresh ground black pepper

Bring to boil a large pot of salted water. Add shrimp and cook until bright orange in color, will take about 2 minutes. Drain the shrimp, and after they have cooled to touch, remove the shells and set to one side.
In a medium bowl combine garlic, squeezed lemon juice, olive oil, herbs and lemon zest. Whisk thoroughly together. Season to personal taste with sea salt and fresh ground pepper. Add shrimp and carefully toss to coat
Refrigerate for 2-3 hours, stirring occasionally. Enjoy.

olive oil, lemon vinaigrette, garlic, shrimp recipe

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Real simple balsamic baste or marinade

Monday, August 14th, 2006

A real simple salad dressing or even a topping for grilled steaks: Whisk 3 tablespoons olive oil with 1 tablespoon each aged balsamic vinegar and chopped fresh tarragon. Add 1 cup diced, seeded tomatoes, a good-sized chopped shallot and salt and pepper to taste. Let stand 15 minutes before using.

Try basting grilled vegetables as well.

balsamic baste, balsamic marinade

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Red ripe tomatoes and basil

Saturday, August 12th, 2006

Preparing sun-warmed tomatoes and basil is a simple accomplishment, by Italian cooking standards. The most difficult decision to make is whether to slice the red tomatoes or cut them into wedges. Many will opt to slice the tomatoes for an arranged plate, and choose wedges to toss in a salad.

The basics for making tomatoes and basil taste their best are fine olive oil and good balsamic vinegar.

Dried oregano gives better flavor to tomatoes than the fresh herb, but you would want to use fresh basil, thyme and mint.

Some chefs offer some words of caution about balsamic vinegar. Although it adds interesting, sweet flavor to red ripe tomatoes, remember that it is strong and dark and will darken them in color.

Here are a few preparation suggestions for combining basil and tomatoes.

  • Slice ripe tomatoes, small, peeled cucumbers and mozzarella cheese. Alternate slices of the three in rings or rows on a plate. Drizzle with a dressing made with extra-virgin olive oil, red wine vinegar, salt and pepper. Let stand an hour, then top with fresh basil and serve.

  • Combine tomato wedges with sliced, peeled cucumbers, sliced red onions, chopped garlic, pitted black olives, and fresh basil torn into small pieces by hand. Add the same dressing, toss and serve.

  • Cut round bocconcini cheeses in quarters and slice ripe tomatoes and a ripe avocado. Alternate slices of the three in circles or rows on a plate. Sprinkle with chopped white onions. Make a dressing with extra-virgin olive oil, a little balsamic vinegar, and salt and pepper; drizzle over the tomato mixture. Let stand an hour, top with torn fresh basil leaves, and serve.

Basil and tomatoes should never be refrigerated unless they have been chopped. Basil should be wrapped in a white plain paper towel and placed in a sealed plastic bag.

Try these tomatoes and basil recommendations as well.

Dice or chop five large tomatoes. Cut two large cucumbers in half lengthwise, scrape out seeds, and cut into ½-inch pieces; toss with 1/3 cup red-wine vinegar, 1 tablespoon sugar and 1 teaspoon salt. Let stand 30 minutes, then toss with tomatoes, ¾ cup chopped sweet onion, 1/3 cup chopped fresh mint and 3 tablespoons extra virgin olive oil.

Slice tomatoes into ½-inch slices and drizzle with extra virgin olive oil and chopped oregano. Place the slices on an oiled grill, grate and cook 1 to 2 minutes per side. Sprinkle with coarse sea salt and pepper to taste. This also works with red ripe cherry tomatoes, which should be skewered.

Italian Food, tomatoes and basil recipe

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Food and cooking blogs welcome

Saturday, August 12th, 2006

For those of you who have food, cooking, or recipe blogs, and/or sites; you are welcome to write a post about your site inviting readers to view them.

Gourmet oil and vineger, will take a look to verify your blog. If you have linked to us and your site is relevent to our content, we will back link as well.

Take a moment to express your cooking or eating prowess.

Our rss feed is available as well if you would like to use it on your site.

chef blogs, gourmet links, suggest link, food links, cooking links

 

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Chef Blogs for further Culinary reading

Saturday, August 12th, 2006

A new food blog directory and information resource can be found here:
http://www.chefsblogs.com/

Chefs blogs are sorted by particular regions, topics and professional references. Each entry is a Culinary weblog by Chefs and others in the Food industry.

Mediterranean Food Recipes – A web site about italian food recipe, to share the secrets of mediterranean food diet and much more dishes chefs blogs, culinary links

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Simmered fillet of Sole

Friday, August 11th, 2006

Try cooking more with olive oil rather than a nominal cooking oil that may be high in trans fats.

Simmered or poached Sole

Ingredients:

  • 2 teaspoons extra virgin olive oil
  • 1/2 sweet onion, diced
  • 3 shallots, thinly sliced
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1/4 cup dry white wine
  • 2 teaspoons fresh squeezed lemon juice
  • 1 teaspoon dried tarragon
  • 1 bay leaf
  • 1/8 teaspoon fresh ground black pepper
  • Two 4 ounce flounder or sole fillets
  • 1 1/2 tomatoes, cubed


Directions:

1. Heat olive oil in a large nonstick skillet. Add shallots, onion, and pressed garlic. cook, stirring frequently until softened, this will take about 5 minutes.
2. Add the fresh squeezed lemon juice, white wine, tarragon, bay leaf and ground pepper. Wash and pat dry the sole fillets. Carefully place the fillets in the pan and gently spoon the sautéed onion mixture over the fish. Reduce the heat and simmer, until partially cooked, about 3 minutes.
3. Stir in the diced tomatoes; then simmer and cover until the fish is opaque and flakes easily with a fork, should not be more than 2-3 minutes. Remove the bay leaf before serving topped with the sauce. A wild rice side will go very well with this entrée.
2 Servings

poached fish recipe, poached sole recipe

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Grape Cruet The Perfect Gift

Wednesday, August 09th, 2006

The grape cruet makes the perfect gift when it comes to choosing the right oil and vinegar cruet A grape cruet is an ideal gourmet gift for a friend that loves to cook. If you are looking for an unusual gift idea, select the grape design cruet. Imported from Europe and made by master glass craftsmen. Each grape cruet made from hand blown Simax technical grade glass, which is very durable. The grape cruet is a novel way to dispense olive oil and balsamic vinegar on the table. The glass-within-glass two vessel container has two pour spouts, one for each condiment. The inside vessel is designed as a grape cluster and when filled with vinegar, magnifies through the outer oil filled glass, making an elegant display.

How The Grape Cruet Is The Best When It Comes To Choosing The Right Oil and Vinegar Cruet

Glass is the optimum container for dispensing olive oil and vinegar. The grape cruet offers an unusual display of your finest olive oil and gourmet vinegar. The grape oil and vinegar cruet is used on numerous resort, hotel, and restaurant tables across the country. Not only does the grape cruet inspire artistic interest and conversation, but it is also a practical way to place two condiments on the table without taking up much table space.

An grape design, oil and vinegar cruet makes the perfect gourmet gift selection and works well for a birthday, anniversary,  or unique Christmas gift. Cruets.com has the grape cruet in stock.

Beef Tenderloins marinated with Aged Balsamic Vinegar

Wednesday, August 09th, 2006

Marinade Prep. Time: Should take about 10 minutes

Ingredients:

  • 8 (each about 1-inch thick) beef tenderloins
  • 1/2 cup aged balsamic vinegar 
  • 1/2 cup extra virgin olive oil
  • 1/2 cup sweet onion, diced
  • 1 clove garlic, peeled and pressed through a garlic press
  • 1 Tablespoon spicy brown mustard
  • 2 Tablespoon fresh shredded rosemary or basil leaf

Method:

Combine balsamic vinegar, extra virgin olive oil, onion, mustard, garlic and herb in large, sealable plastic zip-lock bag. Mix well. Add steaks and marinate in refrigerator for up to six hours. Grill at med-high temperature and season as desired with salt and fresh ground pepper. (Allow about 6-8 minutes per side.)
The aged balsamic vinegar will give the steak cuts a deep, rich color and flavor.
Excellent to serve with a green salad and vinaigrette dressing.
balsamic marinade, beef marinade

 

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Balsamic Vinegar Marinade

Tuesday, August 08th, 2006

This marinade recipe will work well with meat or chicken.
Note: If you plan on using this marinade on beef or lamb, substitute the ingredient: red wine, for white wine.

Ingredients:

  • 4 garlic cloves, peeled and pressed through a garlic press
  • 2 teaspoons fresh rosemary
  • 1 teaspoon fresh oregano
  • 2/3 cup extra virgin olive oil
  • 1/3 cup aged balsamic vinegar
  • 1/3 cup Worcestershire Sauce
  • 1 cup dry red or white wine (depending on which meat you are using the marinade for)

Method:

In a medium bowl, mix all ingredients together. Place marinade in a plastic zip lock bag and add meat. Marinade meat for several hours or overnight and grill. You can also use this marinade recipe to marinate vegetables for grilling.   balsamic marinade, chicken marinade, beef marinade

 

 

 

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Balsamic Marinated Halibut

Tuesday, August 08th, 2006

This marinade is outstanding if you just came home with some Alaskan halibut fillets. Try a tangy-sweet balsamic marinade with garlic. The result is a delicious halibut entree. You can use a stovetop or other grill to cook this halibut. Some will even cook it under the broiler. The marinade is easy to make with just these ingredients: balsamic vinegar, apricot preserves, olive oil, and garlic.

4 halibut fillets or steaks, 4 to 6 ounces each

Balsamic Marinade:

Wash halibut cuts and pat dry. Put in a food storage bag and add the marinade ingredients. Marinate halibut for about 2 to 3 hours.
Grill or broil, turning carefully, for about 3 minutes on each side. It is easy if you use two spatulas to keep the fish from flaking into chunks.

Great compliment to hot cooked rice and a salad.
Makes 4 Servings.

halibut marinade, balsamic marinade

 

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