Thai-FUSION: Chili-Ginger Infused Pasta

Ginger Balsamic along with "what's in the fridge" were my inspirations for dinner one night that was even better than I imagined.

"What's in the fridge" means that I look at the odds and ends of veggies in my crisper and say, what can I make with that? For this recipe I had the following (but feel free to substitute whatever is in your crisper!)

  • Regular cabbage
  • Purple cabbage
  • Some tri-color carrots
  • Some diced splines from Kale (yes I save the splines and find a use for them later)

The remaining ingredients are:

  • Thin spaghetti pasta
  • enFuso Chili Cilantro Olive Oil
  • enFuso Ginger Balsamic
  • enFuso Estate Blend Extra Virgin Olive Oil
  • Cashews (diced)
  • Fresh mint (diced) - I have in my herb garden (optional but better with this)
  • Kosher salt

I slow saute'd all of the veggies (also called "sweating") in enFuso Chili Cilantro olive oil. I used my favorite heavy weight every day pan by All Clad. I recommend heavy pans for this purpose. As the veggies started to slowly break down and caramelize the sweet aroma of cilantro filled my kitchen.

When I saw that I was really getting some caramel brown sweet clusters on the bottom of the pan, I brought out the enFuso Ginger Balsamic, the other primary inspiration. I generously doused the cooking veggies with it, de-glazed the bottom of the pan to get up all of the goodies, then covered the pan and allowed the balsamic to glaze the veggies and begin to make a sauce as they further broke down. I let it cook about another 10-15 minutes. Just before serving I added a pinch of Kosher salt to taste and stirred it in. When the veggies were ready to go, they were soft to the tooth with bits of brown caramelization and plenty of ginger glaze.

Meanwhile I cooked some thin spaghetti pasta. I like the Barilla protein plus pasta as this is a vegetarian dish and needs some protein augmentation. After cooking and draining. I lightly coated the pasta with some extra virgin olive oil.

 I plated the dish like this ...

I put the spaghetti on the plate and made a hole in the center. I filled the hole with the rich spicy gingered veggies. Then I topped it with chopped cashews, diced fresh mint, a final drizzle of enFuso Ginger Balsamic, and sprig of fresh mint.

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To eat it I ran my knife through the pasta to bring all of the flavors together. What a treat! I certainly consider this a fusion dish. I loved all of the flavors going on. The sweet yet tangy and spicy caramelized veggies were so good and the pasta was the perfect complement. The cashews added the needed richness while the mint gave a fresh finish.

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So many great flavors jumping in the mouth! This one was a winner.

Anne's Famous Smoky Dressing

At the Farmers' Markets, many of you have asked me to relay my recipe for this dressing. After repeating it about 100 times, I  decided it would be much more efficient to just add it to this blog!

What you will need:

  • 1 part cup enFuso Smoked Olive Oil
  • 1 part enFuso Extra Virgin Olive Oil
  • 1 part enFuso Fig or Strawberry Balsamic
  • 2-3 cloves of garlic, finely chopped
  • 1 teaspoon of Dijon mustard
  • Fresh ground pepper and salt to taste

I use any bowl or dish good for whisking. You simply combine all of the ingredients and whisk together. Then done! It is a basic vinaigrette but the smoke makes it taste earthy and very rich. It's so easy – I just make enough each night for my salad so it is always fresh.

Smoky Apple Vinaigrette + Bacon Salad

Our friends Adam and Joanne of Inspired Taste came up with these great recipes.

According to Adam and Joanne, "We are big fans of homemade salad dressing. It’s quick, easy and so flexible. Our basic recipe is to combine vinegar + Dijon mustard + something sweet + olive oil. For this, we went with apple cider vinegar and maple syrup then instead of using regular olive oil, we used a smoked olive oil. It adds a great backbone to the dressing and works so well with the bacon."

Photo credit: inspiredtaste.net

Photo credit: inspiredtaste.net

What you will need (for the dressing):

Whisk together!

What you will need (for the salad):

  • Butter lettuce
  • Baby romaine
  • Cooked bacon
  • Poached egg
  • Smoky vinaigrette dressing

Toss it all together and enjoy!

Smoky Sun Dried Tomato Hummus

This quick and easy recipe came from my daughter, Taryn. She is an amazing cook and into super healthy foods.

Photo Credit: Elephantjournal.com

Photo Credit: Elephantjournal.com

What you will need:

Place everything in a food processor and mix. Enjoy with crackers, bread, pita chips, veggies, and more!

Smoked Turkey Meatloaf

This recipe comes from our caterer friend Rich, who owns a cafe in Costa Mesa and plans to be using enFuso Smoked Olive Oil to enhance many of his recipes. The first one he offered is his healthy turkey meatloaf. We tested this recipe at home, and it's delicious!

What you will need:

  • 1 package lean ground turkey (20-24 ounces)
  • 1 bell pepper, chopped
  • 1/2 onion, chopped
  • 2 cups of bread crumbs
  • 1/4 cup ketchup
  • 1/8 cup mustard
  • 3 tablespoons enFuso smoked olive oil (Rich prefers our Buttery Late Harvest, but any will work)
  • Salt and pepper
  • 2-3 shakes Worcestershire sauce
  • 1-3 celery stalks, chopped (optional for extra crunch)
  •  A pinch of dried or freshly chopped herbs, such as thyme or rosemary

Place all ingredients in a large bowl and mix together. Form into a loaf and then place on an open pan or on a grill over an open pan. This is important because it will allow any grease or fat  to render and drain versus having it cook in its own fat. Bake at 400 degrees for 50-60 minutes until center measures 155-160 degrees. Remove from oven and allow to rest for about 10 minutes. Slice and serve.

Optional notes: If you want a less crunchy meatloaf, you can saute the veggies first. You can also create a nice glaze using ketchup, a little Worcestershire, a little brown sugar and then brushing the top of the loaf before baking.

Smoky Roasted Potato Salad

Perfect for a summer BBQ!

What you will need:

Steps:

Roast the potatoes: Wash and cut the potatoes into bite size cubes. Toss with Extra Virgin Olive Oil. Sprinkle with salt and pepper. Place in 425 degree oven to roast. Once potatoes are tender (check with a fork), remove them from the oven and place them on a paper towel to drain and cool.

Prep veggies: Chop red, yellow, and orange bell peppers to bite size pieces and set aside. For the added crunch, chop celery and green onions. Mix together.

Prep fresh garlic: Use 4-5 large cloves. Peel, mince, and set aside.

Smoked dressing: Use 2 parts Extra Virgin Olive Oil, 1 part Strawberry Balsamic, and 2 tablespoons of Smoked Olive Oil. The amount of dressing you need depends on the size of your salad so scale it as you need to. Whisk until fully mixed. Add 1-2 tablespoons of tangy, brown mustard along with salt, pepper, and freshly minced garlic. Whisk again.

When the potatoes are fully cooled, place them in a large mixing bowl. Add your chopped veggies, a tablespoon or two of capers, pimentos, and your smoky dressing. Toss the ingredients and then salt to taste.

Smoked Chocolate Caramels

This recipe was invented by our friend Emily Stoffel of The Pig and Quill.

Here is how she describes it:

“Sweet, smoky, salty — I won’t lie, this caramel tastes a bit like candied barbecue sauce, but in an ohhhhh so good way. We’re talking seriously sophisticated flavor that opens with a big punch of salty smoke before melting into golden, sugary goodness. Be sure to use a high-percentage dark chocolate for this. Any less and you’ll lose the flavor to the olive oil.”

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need:

  • 1 (one) 14 oz. can of condensed milk
  • 1 tsp Enfuso Smoked Olive Oil – Turbo
  • 1.5 oz 70% dark chocolate, chopped
  • 1/3 cup dry roasted pecans, roughly chopped
  • 1/2 tsp sea salt

According to Emily: "Combine condensed milk, olive oil and chocolate in a nonstick saucepan. Cook over low to medium-low heat for 18-25 minutes or until mixture is shiny and very thick, stirring constantly. (Time will depend on the heat of your stove and the size of your saucepan.) Pour into a shallow dish and cool to room temp for 15 minutes. Refrigerate until completely cooled.

Combine pecans and sea salt in a small food processor and pulse until nuts are finely ground, but not pasty, about 10 times. Pour into small dish. With buttered hands, scoop rounded teaspoons of cooled mixture into balls and roll in pecan mixture, lightly pressing to adhere to caramel, if necessary. Set aside on parchment. Repeat with remaining mixture. Refrigerate until serving."

Easy Smoked Cauliflower

This is a super easy side dish. The enFuso Smoked Olive Oil gives normally bland vegetables a rich, earthy flavor. This pairs nicely with baked salmon (which I brushed with our Lemon Olive Oil).

Photo credit: cookingbythebook.com

Photo credit: cookingbythebook.com

Just clean, separate, and steam a whole cauliflower. When you can easily insert a fork, it is done.

Drain the cauliflower and transfer to a large bowl. Drizzle on a tablespoon or two of smoked oil and mash with a potato masher. Season with cracked pepper and ground salt. Then toss to mix.

That’s it… done!

Coconut Pecan Brussie Salad

Another all-star recipe from our friend Em at The Pig & Quill. Described as, "The crackiest salad, and for good reason. Buttery pecans. Chewy, sugar-flecked coconut. Crisp, salty fried onions, all lightly dressed with a sweet-tart balsamic vinaigrette? It’s a beautiful thing."

Photo Credit: thepigandquill.com

Photo Credit: thepigandquill.com

What you will need for the dressing:

What you will need for the salad:

  • 14 oz. brussel sprouts, shredded
  • 1 carrot, shredded
  • 1/3 cup sweetened shredded coconut
  • 1/3 cup dry roasted pecans, chopped
  • 1/2 cup (or more!) canned fried onions

According to Em, "Whisk together dressing ingredients. In a large bowl, toss together brussies, carrot, coconut, and pecans. Combine with dressing. Top with fried onions and extra sesame seeds just before serving. Crack out."

Yum!

Smoky Fig Pizza With Goat Cheese And Caramelized Onions

Photo Credit: Alexandra's Kitchen. alexandracooks.com

Photo Credit: Alexandra's Kitchen. alexandracooks.com

We love this savory dish!

What you will need:

  • Pizza dough (you can buy this at most supermarkets)
  • enFuso Smoked Olive Oil
  • Shredded mozzarella cheese
  • Crumbled goat cheese
  • Red baby potatoes, steamed and sliced
  • 1 cup of chopped onions
  • Fresh chopped arugula
  • enFuso Fig Balsamic

First, take your your pizza dough and spread it out on a cookie sheet sprinkled with corn meal or flour. Then, rub it with our Smoked Olive Oil.

In a separate pan on medium heat, take chopped onions and sautee them in an enFuso Extra Virgin Varietal. Do this until they are golden in color.

Next, you will top the pizza dough with mozzarella cheese, potatoes, goat cheese, and caramelized onions. Place dish in oven and bake for as long as your dough recipe package recommends.

Once done baking, drizzle with Fig Balsamic and sprinkle with arugula. Enjoy!

Smoky Dukkah Pesto

This is a delicious The Pig & Quill recipe that we can't get enough of. Goes great on pizza with goat cheese!

What you will need:

In a mini food processor or blender, pulse basil and Dukkah together until basil is roughly chopped. With blade running, slowly stream in EVOO until mixture forms a loose paste, or to your desired pesto consistency. Stir in Smoked Olive Oil and season with salt and pepper to taste.

Smoky Chicken Salad Sandwich

Maintaining and growing the business keeps me busier than ever. I often eat on the run but I still want yummy tasting food. Yesterday, I worked through the normal lunch hour and then had only a few minutes before I had to head out to class. Grabbing what I had on hand, I made this tasty gourmet tasting sandwich in about 5 minutes – and ate it in less than ten!

What You Need:

  • Shredded cooked chicken (you can use canned or fresh; I prefer fresh)
  • Chopped crunchy veggies (like celery or bell pepper)
  • Spoonful of mayonaise
  • enFuso Smoked Olive Oil
  • Artisan bread (I used a fresh baked crusty French)
  • Tomatoes or cucumbers for garnish

I had some leftover cooked chicken breasts from the night before so I pulled the meat off the bone and shredded it. Add your veggies then stir in a small amount of mayonnaise (and I mean small) and a generous drizzle of our Smoked Olive Oil. I prefer the robust (Late Harvest flavor) because the chicken and mayo already have their own sort of buttery flavor so the green flavors of the robust oil really complement it. The oil surrounds and penetrates everything, giving the sandwich plenty of moisture and making the chicken taste so rich and smoky.

Plop it on an open faced slab of artisan bread and garnish with whatever you can find in your garden (that's why I used tomatoes and cucumbers).  Then eat!

Note: to really flavor it up, drizzle any of our aged balsamic vinegar reductions over the top!

Lemon and Fig Flavored Fruit Stuffed Wontons

Lemon and Fig: one of my favorite pairings! To begin, you will need:

First, toss together the blueberries, apricots, goat cheese, and Fig Balsamic in a large bowl.

Next, fill wonton wrappers with the mixture and then seal. Drizzle Lemon Olive Oil on top and add a touch of brown sugar.

Bake at 350 degrees for about 12 minutes until golden brown.

This recipe was created on the fly by my daughter, Taryn. Enjoy!

Golden Beet Caprese

This recipe is a twist on an old classic. Instead of using tomatoes like a normal caprese, I used my new favorite vegetable: the golden beet. Golden beets are a little difficult to come by so if they are unavailable, try regular beets or resort back to tomatoes.

What you need:

  • 3 boiled and peeled golden beets
  • Fresh mozzarella cheese
  • Fresh basil
  • enFuso Smoked Olive Oil
  • enFuso Pomegranate Balsamic Vinegar Reduction
  • Salt and pepper to taste

The prep time takes much longer than the assembly line due to boiling the beets. The beets need about 1 hour to boil with skins on. After they are easy to poke with a fork, remove from boiling water and let cool. Once cool, skins will easily peel off using just your hands. Next, cut the beets in thin slices.

Place beets on a plate and stack the cheese and basil on top of each slice.

Now it's time to drizzle! Pour Smoked Olive Oil over your beet caprese salad. The amount of oil depends on how much you like the flavor of the smoke. I personally used about 3 tablespoons on two plates.

Next, I added a quick splash of our Pomegranate Balsamic. Lastly, add a big of salt and pepper to taste.

Tasters of this recipe liked it both before and after I added the balsamic. They also really appreciated the taste of smoke on this very vegetarian classic. I liked the recipe better with the balsamic; however, the flavor of smoke is slightly masked. Give it a try and feel free to add any personal feedback. Enjoy!

Zucchini Parmesan

I wanted to see how our smoked oil could be used in the most classic American way: frying! Now don’t get me wrong, I advocate healthy eating. Luckily for us, olive oil is very healthy! So by replacing our normal vegetable oil with olive oil, we can fry (on occasion) and get a lot of health benefit, too. I also wanted to test how frying would react with the smoky flavor.

What you need:

  • 1 large zucchini in 1/4 inch slices
  • 1/2 cup seasoned bread crumbs
  • 1/2 cup Parmesan cheese
  • 1 egg beaten
  • enFuso Smoked Olive Oil
  • Salt and pepper

First, make an assembly line starting with your eggs, then bread crumbs, and Parmesan cheese. Then dip the zucchini slices in each bowl, coating them well.

At the end of my assembly line you can see the finished zucchinis. Next, cover the bottom surface of a frying pan with enFuso Smoked Olive Oil. Turn the heat on medium and toss the coated zucchinis in the hot oil.

Once brown on underside (should take about 2-3 minutes), flip over and brown the other side. Place finished zucchinis on a plate covered with a paper towel to help absorb excess oil. Continue to add oil as needed until all zucchinis have been fried. I added a little basil for garnish and served to my family.

The recipe turned out great! Quite delicious – give it a try!