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!

Smoked Asparagus Soup

This is a recipe from our enFuso "Chef Demo" at the Williams-Sonoma Crystal Cove in Newport Beach, California. It got a great reception at the demonstration, especially when they noshed on the surprise inside – that perfectly al dente and smoky asparagus tip!


  • 1.5 pounds green asparagus: woody stem bottoms snapped off and discarded
  • 1 quart vegetable broth
  • 8 ounces heavy whipping cream
  • 1/2 Loaf Italian or French country bread, torn into large pieces
  • 1/2 lemon cut lengthwise
  • Large water bath with ice
  • Salt and pepper
  • 1 to 2 tablespoons of enFuso Smoke Olive Oil (any of them will work: Late Harvest, Turbo, or Smoky Garlic)

Cut tips from asparagus 1 and a 1/2 inches from top and halve then tips lengthwise if thick. Cut stalks into 1/2 inch pieces. (Below shows the torn bread, the discarded woody tips of the asparagus, the asparagus tips and cut stalks.)

Bring a large stock pot of salted water to a boil. Add the lemon half, and using a sieve, or wire mesh skimmer, submerge the asparagus tips in the boiling water. After they turn bright green, and maintain their crunch, 1-3 minutes, remove and plunge into water bath to cool. Repeat with the asparagus stalks. (Below shows the boiling water, the ice water bath, and the asparagus tips ready to plunge into the boiling water.)

In a 2 to 4 quart heavy pot over moderately low heat, add vegetable broth and bring to a boil. Then blend in the cream and asparagus stalks, and remove the “soup” from the heat.

Purée the soup in a blender until smooth as follows, using caution due to blending hot liquid. Remove the smaller center cap from the larger blender lid and cover with a dry kitchen towel, allowing steam to escape, and preventing the soup from spraying out of the blender.

After blending all the soup, add pieces of country bread to the blender to achieve the consistency of thin gravy. Then season soup with salt and pepper to taste.

Place the asparagus tips in a bowl, and toss with the Smoke Olive Oil.

Transfer soup to bowls for serving.  Garnish with smoky asparagus tips. If you want a little extra smoky flavor, drizzle a few drops of smoked oil over the soup for extra flavor.

Spicy Mango Fish Tacos

This is a twist on a traditional street taco. We love any recipe that includes our Mango Balsamic Vinegar on fish, chicken or pork! For this dish, you will need:

We start with tilapia filets. Ours were frozen and we just defrosted them in some hot water. Then we pan fried them in enFuso extra virgin olive oil (Manzanilla) and dusted them with Cajun seasoning as we fried them.

Next, we took some fresh spinach and Swiss chard leaves and quickly wilted them in heated olive oil with some diced sun dried tomatoes.

Finally we plated the fish on some toasted white corn tortillas, placed the wilted greens on the side, sprinkled them with some grated Mexican style grated cheese (jack and mild cheddar) and then drizzled the Mango balsamic vinegar over the top.

Simple, and crazy good. It’s the combination of the spicy season and sweet fruity balsamic that give this the perfect flavor combination.

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!