Tag Archives: sauce

Campari Glaze for Ham.

Ingredients:

  • .25 C  Lucini Pinot Grigio Vinegar
  • .5 C    Campari
  • .5 C    Apricot Preserves (Peach Preserves and Orange Marmalade will also work)
  • 1 TB   Brown Sugar

Preparation:

Combine all ingredients in a small sauce pan.  Cook on low heat for approximately 10 minutes, stirring frequently.  Taste for preserves, sugar and salt.  Spread glaze on ham during the last 30 minutes of baking. Tent ham with foil to avoid scorching the glaze. Apply glaze again, if desired, during the last 15 minutes of baking.  Serve extra glaze as an additional topping for the ham.

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Gentleman’s Relish

Ingredients:

Preparation:

Add the anchovies a mortar and pestle and pound to a paste.  Stir-in the spices and pepper then spoon the resultant paste into a large ramekin.  Add the olive oil and mix well.  Cover and chill then serve.

Guacamole

No Super Bowl bash is complete without Guacamole!!

Ingredients:

Preparation:

Combine all ingredients in a bowl or food processor and mix well, leaving small chunks of avocado.  Season, to taste, with salt, pepper, and lime juice.

Spicy Chicken with Cucumber Sauce

anvil

On the grill

This simple recipe balances the tangy heat of the Lucini chili-infused olive oil with the creamy, delicate flavor of Lucini’s award-winning cucumber vinaigrette.  The fresh mint looks great and adds a wonderful aromatic dimension to the dish.  This preparation works equally well with grilled turkey breast – just double the amounts of the other ingredients and taste for salt and paprika after the turkey breast has cooled.

Ingredients:

  • 4              Chicken Breasts (boneless, skinless)
  • 1 TB        Lucini Chili-Infused Extra Virgin Olive Oil
  • 1/2 tsp  Salt (sea salt is best)
  • 1/4 tsp  Black Pepper (fresh, ground)
  • 1/4 tsp  Smoked Paprika
  • 1/8 tsp  Turmeric (optional)
  • 3/4 C      Lucini Cucumber Vinaigrette
  • 6               Mint leaves (fresh, large, minced)
  • 1/2           Lime (cut into 4 wedges, optional)

Preparation:

Combine the chili-infused oil, salt, pepper, paprika and turmeric.  Coat the chicken with this sauce, cover and refrigerate for 1-2 hours.  In separate small bowl, combine the cucumber vinaigrette and mint, mix well and refrigerate until serving.  When ready to eat, grill or broil the chicken 6″ from heat for 4-5 minutes on each side until lightly browned and cooked through.  Serve with the cucumber/mint sauce and lime wedges (if using).

Trinidadian Hot Sauce (Scotch Bonnet Peppers and Mango)

anvil Yesterday, some wonderful scotch bonnet peppers appeared at my farmers market.  When I got home, I realized there was no way i could eat 8 of them before they went bad, so I came up with this sauce to preserve their wonderful flavor.  It is based on Trinidadian sauces I have loved in the past.

Ingredients:

  • 1        Mango (large, chopped)
  • 1-4    Scotch Bonnet Peppers  (Seeded)
  • 1        Onion (small, peeled, sliced thick)
  • 1        Garlic clove (1 TB)
  • 2 TB  Lucini Delicate Lemon Infused Olive Oil
  • 1 TB  Lemon zest
  • 1 C     Lucini Pinot Grigio Vinegar
  • 3/4 tsp  Allspice (fresh, ground)
  • 1/2 tsp  Turmeric (ground)
  • 1/8 tsp  Nutmeg (fresh, ground)
  • 1/2 tsp  Salt
  • 1 TB       prepared Mustard

Preparation:

Puree the mango, seeded Scotch Bonnet peppers, onion, garlic, zest, and olive oil in a food processor. Transfer to a medium saucepan and add the vinegar, turmeric, allspice, nutmeg, salt and mustard.  Simmer the mixture over very low heat for 15-20 minutes, stirring occasionally, until reduced and thick.  Store in a just sterilized jar or bottle.

1 Green Papaya, Peeled, Seeded and Roughly Chopped
10 Scotch Bonnet Peppers, Seeded
2 Onions, Quartered
3 Cloves Garlic
Rind of One Lime
1/2 c Lime Juice
1 1/2 c Malt Vinegar
1 t Salt
1/4 c Prepared Yellow Mustard

Corn Relish

The corn at my farmers market this summer has been outstanding and this is another great way to use this beautiful vegetable.

corelish

Ingredients:

Preparation:

In a saucepan, bring the vinegar and sugar to a boil, stirring often to dissolve the sugar.  Simmer for 10 minutes, until mixture is reduced to 3/4 cup.  Reserve liquid in a bowl.  Heat the olive oil in the saucepan over medium heat.  Add the onion, jalapeño, paprika, turmeric and salt.  Cook, stirring, for about 2 minutes, until the jalapeño softens.   Add the corn and cook 3 minutes longer.  Add the vinegar mixture and the basil to the corn and simmer for 5 minutes.  Refrigerate for 20 minutes.  Remove from fridge, add the garlic oil and mix well.

Caponata – Eggplant recipe

This is a simple recipe that takes great advantage of fresh eggplant.  It has complex flavor and will be sure to wow any party or get together!

caponata

Ingredients:

Preparation:

Heat the olive oil in a large saute pan (medium heat).  Saute the onions, pine nuts, raisins and hot pepper for 4 to 5 minutes until the onions have softened, but have not turned dark gold.  Add the eggplant and cinnamon and cook for 5 minutes.  Add the tomato sauce and bring to a boil, then turn heat down to low and simmer until the tomatoes are broken down, about 6-8 minutes.  Remove from the heat and add the chili infused oil and cherry balsamic.  Taste the caponata and adjust flavor with salt, pepper, cherry vinegar and chili infused oil.  Allow to cool to room temperature.

  • 1/2 cup virgin olive oil
  • 1 large Spanish onion, chopped in 1/2-inch dice
  • 3 tablespoons pine nuts
  • 3 tablespoons currants
  • 1 tablespoon hot chili flakes, plus extra for garnish
  • 2 medium eggplant, cut into 1/2-inch cubes (to yield 4 cups)
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon unsweetened cocoa powder
  • 2 teaspoon fresh thyme leaves or 1/2 teaspoon
  • 1/4 cup basic tomato sauce, recipe follows
  • 1/3 cup balsamic vinegar
  • Salt and freshly ground pepper