The Spicy Olive’s Smoked Salmon Linguine
This is one of my favorite recipes!
Recipes From February 2016 Newsletter
February Recipes
The Spicy Olive’s Baklouti Green Chili Cornbread
Great served with chili on Super Bowl Sunday!
Ingredients
2 cups whole wheat flour
1/2 cup yellow cornmeal
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
2 tablespoons honey
1 tablespoon baking powder
1 teaspoons kosher salt
1 1/2 cups whole milk
2 large eggs, lightly beaten
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
2 tablespoons (1 small pepper) seeded finely diced fresh Anaheim pepper
Preheat the oven to 350 degrees F. Grease a 9 by 9″inch baking pan with Baklouti Olive Oil.
Directions
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
The Spicy Olive’s Basil Lime Salad Dressing
2 Tablespoons The Spicy Olive’s Basil Olive oil
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.
1 1/2 Tablespoons The Spicy Olive’s Persian Lime Olive oil
2 Tablespoons The Spicy Olive’s Premium White Balsamic vinegar
salt & pepper to taste
Whisk together and drizzle over green salad, fruit salad or a tomato salad.
The Spicy Olive’s Italian Pasta Bake
2 Tablespoons The Spicy Olive’s Tuscan Herb olive oil
1 lb. bulk Italian sausage
1 can diced tomatoes, drained
1 onion, slivered
1 sweet red pepper, sliced
1 pkg. mushrooms sliced
1 pkg. pasta, rotini or such, cooked and drained
1/2 cup mozzarella cheese
Saute the red pepper, mushrooms and onion in the Tuscan Herb olive oil until tender. Remove from pan and place in casserole dish. Place sausage in pan and cook until done and browned. Add tomatoes and cook until warm. Add the vegetables back to pan. Place cooked pasta in casserole dish and top with sausage and vegetable mixture. Add 1/2 cheese and stir to mix and top with the rest of the cheese. Place in 375 degree oven and cook until heated through and cheese on top is browned.
The Spicy Olive’s Macerated Berries
2 cups fresh strawberries, sliced
1/2 cup The Spicy Olive’s Dark Chocolate balsamic
2-3 Tablespoons Basil olive oil
1 bunch fresh basil leaves, sliced in slivers
Place strawberries in a bowl. Add Chocolate balsamic, basil olive oil and basil leaves.
Serve over pound cake, angel food cake or ice cream and top with whipped cream.
August Recipes:
Sparkling Gravenstein Apple Balsamic Cocktail
2 oz. vodka, chilled
1/2 oz. Gravenstein Apple white balsamic. vinegar
3 oz. club soda, chilled
Fill a tall glass with ice. Add vodka, Gravenstein Apple balsamic and soda water. Stir to gently mix and serve immediately. Enjoy!
Heirloom Tomato Salad
4 ripe heirloom tomatoes, cut into wedges
2 Tablespoons The Spicy Olive single varietal olive oil
2 Tablespoons The Spicy Olive’s Neapolitan Herb balsamic
sea salt and pepper to taste
1 bunch Italian parsley or basil
Place cut tomatoes in a bowl. Top with the oil and balsamic vinegar. Chiffonade the fresh herbs and sprinkle on top. Toss to coat with the balsamic and olive oil and season to taste with the salt and pepper. Serve and Enjoy!
Apple Pasta Salad with Lime Vinaigrette
8 oz. Farfalle Pasta, cooked according to package instructions and drained
1 cup roasted chicken, shredded
1 medium zucchini, thinly sliced
2 small yellow squash, thinly sliced
2 apples, coarsely chopped
1/3 cup flat leaf parsley, chopped
1/4 cup walnuts, toasted
1/4 cup gorgonzola cheese
Stir together pasta, chicken and next 5 ingredients in a large salad bowl. Add salt and pepper to taste.
Dressing:
1/4 cup The Spicy Olive’s Gravenstein Apple white balsamic vinegar
1/4 cup The Spicy Olive’s Persian Lime olive oil
1 Tablespoon Dijon mustard
1 clove garlic, minced
Whisk together salad dressing ingredients. Pour over pasta salad, toss and enjoy!
( Could also make this pasta salad with peaches or nectarines and our Ripe Peach balsamic)
Smoked Salmon Linguine
8 oz. uncooked linguine
1/2 c. diced celery
2 garlic clovers, minced
1/2 c. The Spicy Olive’s Milanese Gremolata Olive Oil
6-8 oz. smoked salmon
1/2 c. dry white wine
2 tbsp. chopped parsley
1/2 tsp. oregano
Pepper and parmesan cheese to taste
Prepare linguine according to package directions. Drain well, return to pot, coat with olive oil and keep warm. In a large skillet, over medium heat, sauté celery and garlic in olive oil about 2 minutes. Add wine, parsley, oregano, and pepper. Simmer about 10 minutes.
Add salmon and cook until heated through. Pour salmon sauce over linguine and serve with parmesan cheese and crusty bread.
Mandarin Chicken Pasta Salad
A delicious and fun party favorite!
Dressing:
1 tsp. finely chopped fresh ginger root
1 garlic clove, pressed
1/3 cup The Spicy Olive’s Honey Ginger White Balsamic Vinegar
1/3 cup The Spicy Olive’s Blood Orange Olive Oil
1-2 tsp. The Spicy Olive’s Roasted Sesame Oil
Whisk together salad dressing ingredients. Cover and refrigerate until ready to use.
Salad:
8 oz. uncooked bow tie pasta
1/2 cucumber, seeded and sliced
1/2 cup diced red pepper
2 cups diced cooked chicken
1/2 cup finely sliced red onion
6 oz. finely sliced red onion
6 oz. fresh baby spinach leaves
1 can mandarin oranges
1/2 cup sliced almonds, toasted
Cook pasta according to package directions, rinse with cold water and place in large salad serving bowl. Add all ingredients and toss with salad dressing. Serve immediately.
Spaghetti alla Carbonara
An Italian Classic
2 large eggs
.5 c freshly grated parmesan cheese
.33 c Spicy Olive Tuscan Herb EVOO
2 large cloves garlic, finely chopped
3 fresh red chilies
.25 lb. pancetta, chopped
1 lb. spaghetti
Combine the eggs and parmesan and whisk until smooth. Combine the oil, garlic, chilies and pancetta in a frying pan and cook over low heat until most of the fat is released. Keep the garlic at a very pale color. Meanwhile, cook the spaghetti in plenty of salted, boiling water until al dente. Drain and turn the pasta into a heated bowl. Remove the chilies from the frying pan and pour the hot contents of the pan over the pasta. Then add the eggs and cheese. Add some of the pasta cooking water if necessary to moisten. Toss well and serve immediately.
Homemade Tomato Sauce
Why buy from the store when you can make your own? With garden-fresh produce and delicious olive oils, this homemade tomato sauce has much more zip.
3 tbsp. Tuscan Herb Extra Virgin Olive Oil
1 Red Onion, cut into .25-inch cubes
4 large cloves of garlic, cubed
1.5 tbsp. chopped fresh rosemary
1 celery stalk, cut into pea-sized cubes
2-3 ripe tomatoes, diced
Combine the oil and onion in a large pot and cook over moderate heat until the onion begins to turn brown. We recommend the Tuscan Herb EVOO, but any of our single-varietal olive oils would work as well as the Basil, Garlic, or other flavored EVOOs. Add the garlic, rosemary and celery. Cook for another 5 minutes, until the celery is soft.
Stir in the tomatoes and bring to a boil, stirring frequently. Lower the heat and let the sauce simmer for about 30 minutes, until it thickens. Season with salt and pepper.
This sauce can easily be made ahead of time and stored in the fridge for 1 week or in the freezer for 6 months. It’s a great way to preserve a summer harvest from the backyard garden!
Bavette con asparagi e mollica
1 c. fluffy breadcrumbs
2 bunches asparagus
.75 lb. bavette (or any long pasta)
.33 c. The Spicy Olive Milanese Gremolata EVOO
4 cloves garlic, finely chopped
.25 c flat-leaf parsley, finely chopped
Juice of 1 lemon, freshly squeezed
To crisp the breadcrumbs, toss into a a dry frying pan on medium heat and stir until crisp and golden. Set aside.
Snap the bottoms off the asparagus and cut diagonally into 2-inch pieces. Bring a large pot of water to boil and cook asparagus for about 3 minutes, until bright green and crisp-tender.
Bring the water back to a boil and cook pasta until al dente.
Meanwhile, combine the oil, garlic and parley in a pan. Cook over low heat for about 3 minutes, until the garlic is fragrant. Stir frequently and add in the asparagus. Continue stirring until the asparagus pieces are well coated.
When the pasta is al dente, add it to the pan with the asparagus, garlic and parsley. Add the lemon juice and just enough water to moisten. Turn the heat up to high and toss the ingredients for another minute. Serve with breadcrumbs scattered on top.
Pesto Pasta Soup
A delicious soup to warm up with this winter
Soup
3 tablespoons The Spicy Olive Tuscan Herb Olive Oil
1/2 cup finely chopped pancetta
4 cloves garlic
1 medium ripe tomato, peeled and chopped
1/2 lb. pound linguini
To make the soup, combine the oil, meat and garlic in a pan. Sauté over medium heat until the fat is running but the garlic hasn’t browned. Stir in tomato and six cups of water. Bring the soup to a boil
Pesto
1.5 c basil leaves
1 clove garlic, chopped coarse
.25 c. The Spicy Olive Tuscan Herb Olive Oil
1.5 tbsp. freshly grated parmesan cheese
1.5 tbsp. freshly grated Pecorino Romano cheese
To make the pesto, rinse the basil leaves and dry thoroughly. Combine the basil and garlic in a food processor and add 1.5 tablespoons of the oil. Pulse until a slightly chunky sauce forms, adding the rest of the oil. Spoon into a bowl, stir in the cheeses and season with salt. Float a spoonful more of the olive oil on top of the pesto until it is ready to use.
To finish the soup, stir in the linguini while it is boiling and cook until al dente. Remove from the heat, stir in the pesto and serve immediately.
You can make pesto like this ahead of time and store in the refrigerator for weeks. Save the cheese to add immediately before serving, however.
