Category: Recipes

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Marinated Mushroom Appetizer for a Tailgating Menu

This is such a great tailgating snack recipe to have all ready and cook on the grill.

Ingredients:

1/2 C. of your favorite Oli+Ve single varietal extra virgin olive oil
1/2 C. Oli+Ve barrel aged red wine vinegar
2 cloves garlic, minced
1/4 tsp. red pepper flakes
1/2 tsp. onion powder
1/2 tsp. oregano
1/2 tsp. saltInstructions:To make the marinade for the mushrooms mix extra virgin olive oil  and red wine vinegar. Add minced garlic, red pepper flakes, onion powder, and oregano. Put this into a food storage bag. Thread each mushroom onto a sprig of rosemary (spearing the mushroom first with a wooden skewer makes it easier). Place mushrooms in a bag to marinate. Then you can just grab and go, grilling the mushrooms on site.

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Easy Ensalata Caprese Skewers

This make-ahead buffet and finger food recipe will have your guests rushing back to the table for more. Creamy mozzarella, pungent basil, and tangy tomatoes really make this dish. This is also one of those finger foods that’s easy to eat– even standing up at a cocktail party or casual buffet.

Ingredients:

Marinade:
1/4 C. extra virgin olive oil
1 1/2 tbsp. red wine vinegar
2/3 C. chopped fresh basil
1 clove garlic
1/2 tsp. sea salt
freshly ground black pepper, to tasteSkewers:
2 pints cherry tomato (cherry pear tomatoes are best)
1 lb. bite-sized fresh ciliegine mozzarella
1 bunch fresh basil, leaves separated
6-inch bamboo skewers

Directions:In a small bowl, mix vinegar, salt, pepper, and oil til well combined. Add basil. Combine mozzarella and tomatoes in a large bowl. Add marinade and mix gently (careful– the mozzarella is a little delicate). Cover and refrigerate from 30 minutes to 2 hours (don’t marinate too long).

Remove cheese and tomatoes from marinade and skewer them as desired, making either small or large appetizer caprese kabobs. Suggested pattern is: one mozzarella ball, one basil leaf, one tomato. Repeat if desired, or make them mini-kabobs and move onto the next one.

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Cremini, Blue Cheese and Wild Mushroom & Sage Olive Oil Flat Bread

Flat Bread Dough

  •          2 ½ cups of All Purpose unbleached flour
  •          1 cup warm water
  •          2 T Wild Mushroom & Sage infused olive oil
  •          2 t active dry yeast
  •          1 t salt
  •          1 t granulated sugar

Mushroom topping

  •          1 large shallot, thinly sliced
  •          2 T Wild Mushroom & Sage infused Olive Oil
  •          2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcini, Chanterelle, etc.
  •          Sea salt & freshly ground pepper to taste

Directions:

  •          To make the flat bread dough, mix together the olive oil, warm water (105-115 degrees, use a candy thermometer to test), yeast and sugar.  Allow to sit for         five minutes to bloom.
  •          Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough
  •          Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. (or use a dough hook on your mixer)
  •          Divide into two even balls and set aside, covered with a piece of cheesecloth or light dish towel in a warm place to rise until doubled, for about 1 hourMeanwhile, make the mushroom topping:
  •          In a large saute pan, heat the olive oil over medium heat.
  •          Add the mushrooms and sprinkle with a bit of sea salt to taste.
  •          Saute until they just begin to turn a light golden-brown color.
  •          Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.
  •          Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.
  •          Preheat the oven to 450 degrees

To assemble:·         Roll each flat dough ball into a very thin circle, approximately 8” In diameter.  Place the rolled dough onto a sheet pan or pizza pan, either greased with olive oil,               lined with parchment, or dusted with cornmeal.
·         Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and                            another drizzle of Mushroom-Sage Olive oil, and additional freshly ground pepper (if desired).
·         Slide the flat bread into the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is                       golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.  

Serves 4-6

Reprinted from Rachel Bradly-Gomez

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Brushetta

Crostini:  thin slices of French breach which have been crisped under the broiler or on the grill.
Fettuntas:  crostini which are rubbed with garlic and brushed with olive oil before crisping.
Bruschetta:  the crisps topped with the fresh tomato mixture below:

1 c. fresh summer tomatoes, minced and drained

2 T fresh basil, slivered

2 T green onion, minced

1 clove garlic, minced

1 T of your favorite Oli+Ve EVOO

A splash of Oli+Ve Traditional style Balsamic vinegar

Pinch of red pepper flakes (opt.)

Salt and freshly ground pepper

Whole basil leaves

Directions

Mix everything together and allow to sit at room temperature for 1 hour or more to allow flavors to “marry”.  Strain some of the excess juice before serving.  Pile mixture onto crisps, top with a fresh basil leaf.

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Crab Stuffed Mushrooms with Eureka Lemon Olive Oil


Ingredients

24 baby bell mushrooms, chopped

1/4 cup celery, chopped

2T onion, chopped

2 T red bell pepper, chopped

1/2 lb. crab meat (I used pasteurized-lump)

Saltine Crackers

1 cup shredded mozzarella cheese, divided (1/2 to be used to sprinkle on top before baking)

1/4 t. Garlic powder

1/4 t. Salt

1 egg

Lemon zest from a fresh lemon (optional)

1/4-1/2 cup Eureka Lemon Olive Oil

Preparation:
Preheat oven to 400 degrees
Saute celery, onion, and red bell pepper in butter until soft, set aside
Wash (or peel) skins of mushrooms and remove stems
Set caps to the side and chop half of the stems.
Combine the sautéed vegetables, chopped mushroom stems and all other ingredients and mix well.
Stuff mushroom caps with crab mixture and place in a buttered baking dish (can divide and place in individual casseroles or baking dishes)
Sprinkle with remaining mozzarella cheese
Drizzle melted butter on tops
Bake in oven until cheese is melted and lightly browned

Remove from oven and drizzle Eureka Lemon Olive oil over tops