Blackberry Balsamic Vinegar Pork Belly with Honey Ginger Balsamic Mushroom
This dish won the Chef's favorite award from Alan Wong. Once you try this dish you will understand why.
Recipes
Mushroom Sage Chicken Roulade with Tomato Risotto
Sage Duxcelle Stuffed Chicken with Tomato Risotto
CONCHIGLIONI CON RICOTTA AL SUGO ARRABBIATA
This recipe is pretty and satisfying enough to entertain with, yet easy enough to whip up on a weeknight. This was one of my favorite childhood dishes with the creamy delicious cheese sauce enveloping the shells, topped with a flavorful zesty tomato sauce. Serve alongside a simple garden salad with a classic Extra Virgin Olive Oil & Balsamic dressing.
Italian sausage in sweet pepper tomato sauce with sautéed mushrooms & creamy parmesan polenta
This dish is one of our owners go-to comfort foods and the polenta can be substituted for pasta if you so desire.
"Lilikoi Chili Brined Sous Vide Pork Belly" on Olive Oil Focaccia with Jalapeño Herb Chimichurri
This Lilikoi Chili Brined Sous Vide Pork Belly on Olive Oil Focaccia with Jalapeño Herb Chimichurri can be easily adjusted to be an appetizer or main dish. Enjoy!
Orange-Sesame Salmon
Ingredients:
2 Salmon Filets
¼ cup Blood Orange Fused Olive Oil
¼ cup Blackberry-Ginger Balsamic Vinegar
1 Tbsp. Shoyu (Soy Sauce)
1 Tbsp. chopped fresh ginger
1-2 Tbsp. Toasted Sesame Oil
1 Tbsp. Toasted Sesame Seeds
Mix together olive oil, balsamic vinegar, shoyu (soy sauce), and ginger. Put salmon and olive oil mixture into a large re-sealable bag and marinate for 2-4 hours.
In a skillet, heat the sesame oil over med-high heat. Remove salmon, discard marinade, and cook salmon for 2 minutes on each side. Add salt and pepper to taste. Top with Sesame seeds.
Enjoy!
Chipotle Shrimp Tostadas with Strawberry-Lime Salsa
Tostadas:
2 lbs. Shrimp, peeled and deveined
¼ cup Chipotle Olive Oil
¼ cup Peach Balsamic Vinegar
2 cloves garlic, minced
1 small jalapeño, seeded and diced (optional)
1/8 tsp. smoked paprika
1/8 tsp. cumin
½ tsp. salt
2 ripe avocados, mashed together with ¼ tsp. salt
Queso Fresco
Tostada Shells (about 10)
Salsa:
1 package strawberries, washed and chopped
1 large jalapeño, seeded and minced
1/3 cup finely chopped red onion
1/3 cup chopped fresh cilantro
½ tsp. salt
1 Tbsp. Persian Lime EVOO
1 Tbsp. Strawberry Balsamic Vinegar
Instructions:
For the tostadas, combine shrimp with the next 7 ingredients, marinate at room temperature for 30 minutes.
Thread onto skewers, discard marinade, and grill or broil for 3 minutes on each side, or until cooked through.
To serve, spread mashed avocado on tostada shell, top with shrimp, queso fresco, and strawberry salsa.
For salsa, mix all ingredients together in a medium bowl.
Enjoy!
Black Truffle Pasta with Creamy Parmigiano Reggiano Sauce
Ingredients:
1/2 box of our Garofalo pasta
3 tablespoons unsalted butter
2 Cups Parmesan, finely grated
½ Cup Heavy whipping cream
20ml Black Truffle Oil
Preparation:
Cook the pasta according to pack instructions, drain and reserve some of the water it was cooked in. Gently melt the butter in a large frying pan with heavy cream and cheese, add the pasta and toss the two together. Add 4-5 tbsp. of the pasta water to the pan. Season with salt and black pepper. Heat through then remove the mixture from the pan.
Top with grated Parmesan (Parmigiano Reggiano) and fresh Black Truffle if in season.
Serves 4-6
Seared Albacore Tuna Loin With Chilean EVOO Cherry Tomato-Caper Compote
Ingredients:
1/12 pounds of tuna loin*
2 tablespoons Premium EVOO
Sea salt and fresh ground pepper to taste
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon Premium EVOO
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste
2 tablespoons Premium EVOO
Sea salt and fresh ground pepper to taste
1 1/2 cups fresh, mixed sweet cherry tomatoes, halved
2 tablespoons +1 tablespoon Premium EVOO
1 fresh garlic cloves, minced
1 small shallot, minced
2 teaspoons capers in brine
1/4 cup white wine
2 tablespoons fresh basil chiffonade, torn, or chopped
Sea salt and fresh ground pepper to taste
Preparation:
Prepare a medium grill and rub the tuna loin with olive oil. Season the loin liberally with salt and pepper. Grill the loin for approximately 3 minutes per side, over indirect heat, for medium rare. (Tuna should be seared but left rare in the center, so don’t over cook!) With a very sharp knife, cut the loin in to separate serving sizes.
In a sauté pan, heat the EVOO over medium heat. Sauté the shallots for two minutes until translucent. Add the garlic and sauté for another minute. Add the wine and capers. Simmer for two minutes and then add the cherry tomatoes and sauté gently for another minute. Season with salt and pepper. Allow the tomatoes to warm and soften slightly, stirring gently, being careful not to break them by over cooking. Sprinkle with the basil at the last minute, and serve warm, spooned over the seared tuna.
Drizzle with remaining tablespoon and serve.
Serves 4
Mediterranean Chicken Salad
“This salad is a hearty and spicy riff on the classic Greek villiage salad called Horiatiki. With the addition of Harissa marinated chicken breast, and other yummy ingredients like garbanzo beans, bell pepper, and capers, it is sure to be one of your new week night favorites. “