Nov 062012

The King of Steaks!

Pomegranate Balsamic Grill Sauce
1/3 cup  Pomegranate Balsamic
1/4 cup Organic Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Jun 262012


  • 2 cups fresh blueberries
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon zest
  • 3 cups milk
  • 1 cup heavy cream
  • 6 egg yolks
  • 1 1/4 cups sugar
  • 2/3 cup Delizia’s Fresh Pressed Lemon Augrumato Extra Virgin Olive Oil
  • 1/4 teaspoon salt


For the Blueberry Puree

Combine the blueberries, 1/4 cup of sugar and lemon zest together in a saucepan over medium heat. Stir occasionally, being mindful that l that the pot does not boil over or burn.

Keep the berries on medium heat until they release their juices and the sugar is completely dissolved. Remove from heat and strain, pressing the skins to release all the juices. Add the lemon juice and stir to combine. Once the mixture has cooled to room temperature, place in a sealed bowl to chill for least two hours.

For the Gelato Custard Base:

In a saucepan over medium heat, whisk together the milk, cream and salt. Cook until bubbles form around the edges of the pan. Whisk together the egg yolks and sugar until thick and pale yellow, for about five minutes.  Drizzle in the olive oil and beat until combined, scraping down the sides of the bowl occasionally.

Slowly add 2 cups of the hot milk mixture, 1/4 cup at a time, beating until combined.  Pour the yolk mixture back into the saucepan, whisking constantly. Place the pan over medium-low heat and cook, continuously whisking, until the mixture coats the back of a spoon or until it reaches 175°F.
Strain the custard through a fine-mesh sieve into a bowl. Place the bowl in a larger one partially filled with ice water and cool the custard to room temperature, stirring occasionally. Cover with plastic wrap and refrigerate until cold, about 2 hours.
Add the chilled blueberry puree to the custard and stir to combine.  Place the mixture in to the ice cream maker and process according to the manufacturer’s instructions. Transfer the gelato to a chilled container, cover and freeze until firm, at least 3 hours, before serving.
Mar 282012


5 oz. quality bittersweet chocolate
1/3 cup + 1 tbs. Blood Orange Agrumato Olive Oil
1/2 cup sugar
3 large eggs
1/2 teaspoon vanilla extract
1/2 cup unsweetened cocoa powder
A pinch of sea salt


Preheat oven to 375°F.

Grease an 8-inch round baking pan with a teaspoon of blood orange olive oil. Line bottom with a round of parchment paper and grease the paper with remaining olive oil.

In a double boiler melt finely chopped chocolate with blood orange agrumato olive oil. Remove from heat and whisk  in the sea salt and sugar. Add eggs one at a time whisking well after each addition. Sift the cocoa powder over the chocolate and whisk until just combined.

Pour batter into prepared pan and bake in middle of oven for 20-23 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate. Drizzle cake with a small amount of blood orange agrumato or dust cake with additional cocoa powder and serve with tangerine sorbet, whipped cream, or vanilla gelato.

Feb 282012


½ cup any single varietal Virgin Olive Oiler EVOO
1 cup white sugar
1tsp vanilla extract
2 eggs
½ cup all purpose flour
1/3 cup unsweetened good quality cocoa powder
¼ tsp baking powder
¼ tsp salt
½ cup chopped walnuts(optional)


Preheat oven to 350 degrees F.  Grease a 9×9 inch baking pan.

In a medium bowl, mix together the olive oil, sugar and vanilla..  Beat in the eggs.  Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended.  Stir in walnut if using.  Spread batter evenly into the prepared pan.  Bake for 20-25 minutes or until the brownies begin to pull away from the sides of the pan.  Let cool on a wire rack before cutting into squares.



9oz best quality bittersweet chocolate, chopped
1 cup heavy cream
2 Tbsp Tangerine Balsamic vinegar
2” long strip of tangerine zest
A pinch of kosher salt-optional


Place the chocolate into a medium bowl.  Heat the cream, salt, and tangerine zest in a small pan over medium heat.  Bring just to a bare simmer, watching carefully that it does not boil or scorch.  Remove the zest and pour over the chopped chocolate and whisk till smooth.  Stir in the Tangerine Balsamic.  Allow the ganache to cool to a spreading consistency and spread over entire pan of brownies.

Feb 282012


3 Tbsp Organic Butter Olive Oil
2 Tbsp all purpose flour
2 ½ cups milk
1 tsp Murray River Flake Sea Salt
¼ tsp white pepper
1 pinch cayenne pepper
1 tsp lemon juice
1 pound jumbo lump crabmeat, picked clean
¾ cup French bread crumbs
2 Tbsp Parmesan cheese, grated
1 Tbsp chopped parsley


Butter a 2 quart baking dish or four 8 ounce gratin dishes

In a saucepan, add 2 Tbsp Organic Butter Olive Oil over medium heat add flour and cook, stirring constantly, for 2 minutes.  Whisk in milk and bring to a boil over medium heat and cook stirring constantly for another minute or until slightly thickened.  Stir in the salt, white pepper, cayenne and lemon juice.  Gently fold in the crabmeat.  Transfer to the dish or dishes.

In a small skillet, add remaining Organic Butter Olive Oil over medium heat.  Add bread crumbs and cook, stirring frequently, for 3-4 minutes.  Remove from heat and stir in the parmesan and parsley.  Sprinkle mixture over gratin dish or dishes.

Preheat broiler.  Broil gratin dishes about 8 inches from heat source for 2-3 minutes or until top is golden brown and gratin is hot and bubbly.

Dec 282011


½ pound Roma tomatoes, seeded and diced ¼”
2 oz diced red onion
½ oz minced garlic
¼ oz fresh basil thinly slivered (chiffonade)
1 Tbsp any Virgin Olive Oiler EVOO
1 Tbsp aged 18 year Traditional Style Balsamic Vinegar
¼ oz Lime Sugar
¼ oz Murray River flake Sea Salt
1/8 oz freshly ground black pepper


Whisk together all the wet ingredients and seasonings.  Fold in remaining ingredients.  Careful not to bruise the tomatoes. Serve with a nice crusty French or Italian bread.