Tag: dinner ideas

Ingredients (Pork With Tomato & Fennel Sugo)

• 5-7 pound bone in pork shoulder
• Kosher salt
• fresh ground pepper
• 2 – 28 oz. cans diced tomatoes in juice
• 2 cups white wine
• 8 whole garlic cloves
• 1 large fennel bulb, thinly sliced
• 3″ sprig fresh rosemary, leaves stripped
• 3 tablespoons Spanish Hojiblanca Olive Oil

Directions:

• Preheat the oven to 450.  
• Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up. 
• Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.
• Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  
• Reduce the oven to 350.  
• In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves. 
• Adjust the seasoning with salt and pepper.  
• Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 
• Meanwhile, make the polenta.     

Ingredients (Cobrancosa Fried Romano Polenta)

• 4 cups chicken broth
• 2 cups polenta
• 2 shallots, finely minced
• 2 cloves of garlic, finely minced 
• 1/2 cup grated Pecorino Romano
• fresh ground pepper
• Kosher salt
• Cobrancosa Olive Oil – 2 tablespoons plus enough to fill a frying pan 2″

Directions

• In a 3+ quart sauce pan heat one tablespoon of Cobrancosa. 
• Saute the onion until translucent, about three minutes. 
• Add the garlic and saute for another minute.  Add the broth and bring to a simmer. 
• While stirring constantly, add the polenta in a steady stream.  Continue stirring constantly for 20-25 minutes until the polenta is thick.  
• Add the cheese, remaining tablespoon of Corbancosa, and season with additional salt and pepper to taste. 
• Immediately pour the polenta in to a 9″x13″ baking dish and allow to cool.  Refrigerate covered in plastic wrap.  
• Cut the polenta in to sqaures or rectangles approximately 3″ x 3″ in size. 
• Heat 2″ of Cobrancosa to 350 on a deep fry thermometer in a heavy, deep sided frying pan. 
• Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.  
• Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Ingredients:

• 2 (16oz.total) boneless, skinless chicken breasts
• salt and freshly ground pepper to taste
• 4 tsp. basil pesto (see recipe below)
• 1 medium tomato, sliced thinly
• 8 thin slices of fresh mozzarella cheese (this recipe used Trader Joe’s Part Skim)
• 2 tsp. freshly grated parmesan cheese
   

Directions:

• wash chicken and dry with a paper towel.
• Slice chicken breasts horizontally to create 4 thinner cutlets
• Season lightly with salt and pepper
• preheat oven to 400 degrees and grease an 8X8 baking dish with a little olive oil
• place the chicken in the baking dish and spread 1 tsp. pesto over each piece of chicken
• bake for 15-20 minutes or until chicken is no longer pink in the center. 
• Remove from oven and top with tomatoe, mozzarella and parmesan cheese. 
• Bake an additional 3-5 minutes or until cheese is melted

Ingredients (Pesto):

• 1 cup fresh basil, washed and dried
• 1 clove garlic, minced
• 1/4 c. freshly grated parmesan
• salt and pepper to taste
• 2.5 Tbsp. Tuscan Herb infused olive oil

Directions:

• in a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth
• slowly add the olive oil while pulsing
• store in a sealed container and refrigerate until ready to use or you can freeze this in ziplock bags to use at a later date

Recipe submitted by Caitlin Davidson (adapted from www.skinnytaste.com) 

Ingredients:
3-4T Oli + Ve EVOO (any single varietal or experiment with our Rosemary, Tuscan Herb, Herbs de Provence, Garlic, or our spicy Baklouti Green Chili Oil for added flavor)
2 small shallots, cut in rings
2 cloves garlic, crushed
One 3-4lb chicken, cut into pieces
Small chili pepper
Salt and freshly ground black pepper
2T Tomato paste
One glass dry white wine
A few sprigs rosemary
6-8T Chicken stock

Instructions:Heat the oil in a casserole or Dutch oven and sauté the shallot rings and the crushed garlic for 5 minutes. Add the chicken followed by the finely chopped chili pepper. Season to taste with salt and pepper, browning the chicken on all sides over moderate heat.Mix the tomato paste with a little warm water and add to the chicken together with the wine. Reduce the temperature, cover with a lid, and braise the chicken for a further 30 minutes until tender, occasionally adding a little stock. Scatter over the remaining sprigs of rosemary as a garnish and serve.

Serves 4

Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!