Lobster is the first thing that comes to mind when I think of foods from Maine. Though not as abundant as it used to be, the tasty crustacean is still ubiquitous to coastal towns. Nothing is more reminiscent of a summer weekend in Maine than a lobster roll served in a cardboard carrier with a side of chips and slaw!!!
Lobster rolls are great when prepared with freshly cooked lobster, but equally wonderful with leftovers from a lobster bake. I actually like to switch out the mayo for Lucini Basil Infused Olive Oil, as it binds together the lobster ‘salad’ well without overpowering the wonderful lobster flavor that is the star of the roll. Some people add cayenne or lemon, but I recommend serving the rolls with lemon wedges (and hot sauce) on the side. There is a lot of debate about adding celery to lobster rolls, but I will add some if i’m in the mood. So simple and a tasty treat!
Lobster is a great source of selenium, potassium and vitamin B12.
Cotton candy, sweetie go, lemme see the Lobster Roll
- 1 LB Lobster (meat from a 3 LB lobster, chopped or torn in large chunks)
- 1/4 C Lucini Basil Infused Olive Oil (or the traditional mayo)
- 1/4 C Celery (chopped fine; optional)
- 4 Hot Dog Buns (preferably the rectangular “New-England style”)
- 1 TB Butter
Mix the ingredients, except the butter and buns and refrigerate. Remove the lobster from the refrigerator 15 minutes before serving. Melt butter on a griddle or in a skillet over medium heat. Cook each side of buns until just golden. Fill the buns with the lobster mix and serve with lemon wedges, hot sauce, chips and slaw!!
Posted in olive oil, recipes
Tagged cooking, extra virgin, leftover, lobster, lobster roll, local, lucini, lunch, maine, new england, olive oil, recipe, regional, Salad, Sandwich, seafood, snack
This simple recipe creates an adaptable vinaigrette that tastes great on salads, steamed vegetables, grains and even steak or chicken breast!
1/3 C Lucini Fig Infused Balsamic
1 tsp fresh Garlic, minced
1 tsp Salt
1/4 tsp Black pepper
1/2 tsp Lemon Peel, grated fine
1/2 C Lucini Basil – Infused Extra Virgin
In a bowl, whisk together fig balsamic, garlic, salt and black pepper. Add garlic and lemon peel and stir.
Slowly drizzle in the olive oil (VERY slowly at first) while whisking constantly to emulsifiy. If you have time, refrigerate until serving; this seems to make the flavor more consistent throughout the vinaigrette.
Posted in heathy diet, new products, olive oil, recipes
Tagged balsamic, balsamic vinaigrette, healthy diet, infused oil, lettuce, lucini, marinade, mediterranean diet, olive oil, quick recipe, quinoq, recipe, Salad, salad dressing, sauce, tocopherols, vegan, vegetables, vegetarian, vinaigrette, vinegar
Sardines, beans, turmeric and flax seeds are four tasty sources of nutrients. I like to use fresh beans, but sometimes they can be hard to find. This recipe packs a protein punch, and anchors a quick lunch or dinner when paired with a green salad or some dark, leafy greens. Lucini Cherry Balsamic Vinaigrette adds a perfect, bright splash to counter the potential heaviness of the beans and fat of the fish. And while sardines, beans and flax seeds may sound like the building blocks of a bland, “health over flavor” meal, this dish cedes no points in the taste department.
- 1 can Olive Oil packed Sardines (drained)
- 1 can Organic Beans (Red or White Kidney, Black, Fava, Cannelini or Adzuki – use 1.5 C fresh, if possible)
- 1/4 cup Sun-dried Tomatoes (sliced crosswise)
- 1 Scallion (green and white parts chopped)
- 1/3 cup Lucini Cherry Balsamic & Rosemary Vinaigrette
- 1/4 tsp Salt
- 1/4 tsp ground Paprika (preferably smoked)
- 1/8 tsp ground Black pepper
- 1/2 tsp ground Turmeric
- 1 Tb Flax seeds, ground (optional)
- 1 Tb Lucini Basil-infused Extra Virgin Olive Oil
Combine the first eight ingredients in a bowl and mix well. Add more salt, pepper or paprika to taste. Cover bowl and rest in refrigerator for at least 30 minutes. Remove and mix in flax seeds and olive oil before serving.
This dish was inspired, in part, by Dr. Andrew Weil’s Anti-Inflammatory Food Pyramid.
Posted in heathy diet, recipes
Tagged adzuki beans, antioxidant, basil, bean, black beans, cannelini beans, cooking, Dr. Andrew Weil, extra virgin, fava beans, fish, flax seeds, food, food pyramid, healthy diet, healthy living, infused oil, kidney beans, lucini, mediterranean diet, olive oil, organic, organic beans, recipe, Salad, sardine, seafood, tocopherols, vinaigrette
Cook’s Illustrated rated Lucini Premium Select Extra Virgin Olive Oil® as the “top recommended” grocery extra virgin olive oil. Now, on PBS’s America’s Test Kitchen, the same review aired and is available online (you might have to signup for free to review). What is great about this piece is that it is done by independent taste testers reviewing products available in most good grocery stores and not just the specialty food boutiques.
Previously, they tested balsamic vinegars….and the winner was Lucini 10-Year Gran Riserva came out on top!
Extra-virgin olive oil has been receiving lots of press for awhile now. According to the Mayo Clinic and others, the monounsaturated fat it contains has the ability to reduce the low-density lipoprotein (LDL) cholesterol – the ‘bad’ cholesterol. This fact and the associated health benefits are the most talked about and have received the most press. As little as two tablespoons a day can do the trick as incredible as it seems. And that’s only the start!
In 2005, Dr. Gary Beauchamp and his team identified an extraordinary compound in extra-virgin olive oil – oleocanthal. Oleocanthal is similar to the anti-inflammatory substance found in ibuprofen. It helps prevent cardiovascular disease in much the same way as low dose aspirin and ibuprofen. Take a sip of Lucini extra-virgin olive oil and you’ll recognize the strong, stinging sensation at the back of your throat – almost like an aspirin, but better tasting, right? It’s this unique tongue-tingling sensation that led researchers to the discovery of oleocanthal. It’s also what olive oil experts and graders look for when evaluating oil; the stronger the stinging, the better the oil.
In these stress-filled times, the risk of serious health problems increases exponentially. Eating right goes a long way in preventing problems such as heart disease and LDL cholesterol elevation. Follow the example of the longevity prototypes – the Sardinians from the Italian island of Sardinia – eat Med!
Posted in health, heathy diet, olive oil
Tagged cholesterol, Dr Gary Beauchamp, eating right, extra virgin olive oil, health benefits of olive oil, Italy, LDL cholesterol, lucini, lucini italia, mayo clinic, mediterranean diet, olive oil health benefits, Sardinia
Recent review by Progressive Grocer magazine
Home chefs can now give complex dishes the perfect finishing touch with Lucini Italia Co.’s line of superpremium infused oils. Handcrafted in Tuscany using a 20-day artisan process, the line of “liquid spices” consists of Robust Garlic, Delicate Lemon, Fiery Chili, and Tuscan Basil varieties, each carefully made using Lucini’s Premium Select Extra Virgin Olive Oil and fresh essnetial oil extracted from fresh ingredients. The suggested retail price for a 8.5-ounce bottle is $15.99.
We did find it online for less.
Just as our new president was taking the oath of office, the Fancy Food Show was wrapping up in San Francisco this week (…always a great place to window shop for new products and food trends). One of the hits of the show was a set of new vinaigrettes by Lucini, which they were sampling from a hotdog-styled “salad” cart.
And so as I munched and listened to webcasts of the inauguration, I wondered which of the six flavors represented the new Obama-nation. Is it the classic yet centrist “Tuscan Balsamic” ? Or the charming and tartly sweet “Dark Cherry & Rosemary“? In the end my pick was the “Roasted Hazelnut & Extra Virgin” because of its cerebral and elegant composure, balanced only by wholesome earthy-ness. Don’t you agree? And like Michelle’s dress all are reasonably priced.