Gochujang Cashew Shrimp Tacos

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With Lemon Mayonnaise Sauce

This oil makes it so easy to enjoy the flavors of the East! Traditional Gochujang is made from a type of dried chili flake called Gochugaru that is fermented with other ingredients. It has a deep, complex umami quality that is distinct and bold. If I could share the aroma with you, it would be instantly recongizable. And this oil makes it so versatile! It is definitely the dominant flavor in this easy main course meal that showcases seafood and crunchy cashews. A couple of tips. Experiment with flour or corn tortillas. I’m a fiend for corn but it does offer an additional sweet taste. Flour tortillas would be more neutral. And the second tip is do NOT be shy with the lime juice at the end. It SERIOUSLY wakes up the entire meal!

Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.

Serves 2 / Double for 4

INGREDIENTS

  • 1 cup (heaping) of fresh shrimp; cooked, shelled, and deveined
  • 4 tablespoons mayonnaise
  • 1 tablespoon fresh squeezed lemon juice
  • 4 corn tortillas or flour tortillas
  • 4 tablespoons Olive This! Gochujang Olive Oil (divided)
  • ½ cup celery, diced
  • ½ cup orange or red pepper, diced
  • 2 tablespoons fresh grated ginger (or finely chopped)
  • ½ medium sized shallot, or about 2 tablespoons, sliced thinly
  • 1/3 cup chopped parsley
  • ½ cup rough chopped cashews (or you can leave them whole)
  • ½ teaspoon black pepper, divided
  • 2 tablespoons ketchup
  • 2 tablespoons soy sauce
  • ¾ tablespoon kosher salt
  • 1 lime, quartered

DIRECTIONS

First prepare the shrimp. I recommend you use fresh shrimp. It will make the flavor of the dish deeper and more complex. If you decide to use frozen, cooked shrimp, make sure they’re thawed, tail removed, and patted dry.

In a small bowl, combine the mayo, lemon juice and black pepper. Set aside.

Bring a small sauté pan to very high heat. Add 2 tablespoons of the Gochujang oil. Then add each of the tortillas and let cook on each side turning when it begins to flop in the pan from the heat. Only about 30-45 seconds on each side. Remove, place on a paper towel-covered paper plate. Set aside.

Bring a large sauté pan to very high heat. Add the 2 remaining tablespoons of Gochujang olive oil. Add the celery, pepper, ginger, garlic, and shallot. Then the salt and pepper. Sauté on high heat for about 1 minute or so until the onions are translucent. You will begin to smell the familiar aroma of a good Chinese restaurant as the oil begins to bring a fabulous fragrance to your kitchen! Now add a small handful of parsley, add the cashews, then add the soy sauce and the ketchup. Stirring all until incorporated.

Lower heat to medium and add the raw shrimp. Cook just until the shrimp is pink. Any longer and it will get rubbery. If adding fresh shrimp, cook only until everything is hot.

To serve place a generous slather of the lemon mayo mixture on the tortilla. Add a serving of the shrimp and vegetable mixture. I like to have at least 3 shrimp per serving. Now squeeze all the juice of one fourth of a good, juicy lime, then dust with a bit more of the parsley, and serve.

©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Spiked Plum Apple Ginger Chutney

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It is said the Gravenstein apple was introduced to western North America in the early 19th century, perhaps by Russian fur traders. But you can have this perfectly tart and sweet flavor in your hands all year long with our Gravenstein Apple Balsamic Vinegar. In addition to this delicious condiment, mix this balsamic with a little honey yogurt, to serve as fruit tray dip, or pour some into the syrup when making an apple pie. It will literally change EVEYRTHING!

Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.

INGREDIENTS

  • 16 large prunes, diced
  • 2 Gala apples, peeled and diced
  • 4 teaspoons finely minced gingerroot
  • 2 tablespoons honey
  • ½ cup chopped white sweet onion
  • 1/2 cup Olive This! Gravenstein Apple White Balsamic Vinegar
  • 2 teaspoons kosher salt
  • ½ teaspoon black pepper
  • 4 tablespoons fresh squeezed lemon juice
  • 2 tablespoons brandy

DIRECTIONS

Add all the ingredients except the brandy to a saucepan and bring to a boil. Reduce heat so it’s just barely bubbling and cook on low for about 5-6 minutes, stirring occasionally. After that time remove from heat and add the brandy. Return to burner and let simmer again for about 1 minute on very low bubble. Let cool for about an hour. Serve with steak, with pork loin or on a cheese tray with brie, water crackers, and some grated lemon zest.

©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

African Spiced Parsley Mint Pistou

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Served over Roasted Tomatoes, Olives, and Artichoke Hearts With Burrata Cheese

Yes! This is THE hors d’oeuvre to serve to your most treasured (and picky) guests. An appetizer all others will aspire to. Besides the colors, and the flavors, and the cheese (oh, my!,) the pistou’s single MOST important ingredient is the Single Varietal Olive Oil. It flawlessly brings everything into focus without competing with the other ingredients. We chose one robust in flavor profile to provide a bit of peppery bite yet with a clean and beautifully vegetal taste. I can honestly say I would recommend this oil ALWAYS be in your kitchen.

Recipe Credit: Camine Pappas. To read Camine’s blog post on this recipe and learn more about her fun Bling Cooking Classes visit her website: IFeelLikeCooking.com.

INGREDIENTS

  • 2 pints cherry tomatoes or dark red heirloom small tomatoes
  • 1 large jalapeño pepper
  • 2 tablespoons Olive This! Single Varietal Olive Oil for roasting the tomatoes and jalapeño
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper, divided
  • 1 can quartered artichoke hearts drained
  • 1 pint assorted cocktail olives
  • 2 knobs fresh buffalo burrata cheese
  • 4-5 lemon slices for garnish

Pistou Ingredients

  • 2 large handfuls of fresh Italian flat leaf parsley (about 1 ½ C whole leaves with most of stems removed)
  • 1 handful of fresh mint leaves
  • 1 tablespoon chunks of preserved lemon pieces
  • 2 large garlic cloves
  • ½ to ¾ cup Olive This! Single Varietal Olive Oil, select a robust or medium intensity oil

DIRECTIONS

Preheat oven to 400 degrees F. Place all the tomatoes and the jalapeño in a baking dish lined with parchment paper. Drizzle the 2 tablespoons of olive oil and 1 teaspoon kosher salt plus ½ teaspoon black pepper. Toss. Roast for 20-30 minutes or until you see a little bit of char on the tomatoes and jalapeño. Put the tomatoes in a bowl and set aside.

Next prepare the pistou. In a medium sized food processor, add the parsley, mint, garlic, the preserved lemon, and half the roasted jalapeño. Add the salt and pepper and about ¼ cup of the olive oil. Pulse and blend. Scraping the sides after the first blending to incorporate all ingredients. Add a bit more oil. Blend again. Keep adding oil and blending until you get a very loose paste.

To assemble on a platter, alternate a line of the tomatoes (drain off most off the liquid), artichokes, olives, and cheese. Ladle the pistou across the top and dot with lemon slices. Serve with crusty bread.

©Recipe and Photo Copyright Camine Pappas, 2013-2023. All rights reserved.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Super Bowl Foods

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Here’s a quick list of our favorite Olive This! Super Bowl snacks.

Smoky Roasted Almonds
Roasted Fennel & White Bean Dip
Tomato & Italian Ham Bruschetta
Roasted Red Pepper Hummus
Spicy Calabrian Pesto Pasta Chips
Spicy Cheddar Cheese Puffs
Baklouti Fire Crackers
Stuffed Figs with Goat Cheese & Bacon
Goat Cheese Spread with Blackberry Ginger
Stuffed Peppers with Harissa Olive Oil
Deviled Eggs with Traditional Balsamic
Sage Sausage Bites
Balsamic Rosemary Chicken Wings
Quad S Wings
Huli Huli Chicken

Baklouti Lamb Meatballs with Spicy Apricot Jasmine Rice

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With sweet lamb as the anchor, garlic and lemon for that much-needed acidity, combined with cool apricot jam for balance, you’d never know you’re simply making meatballs and rice. Baklouti Hot Green Chili Olive Oil is the secret weapon that transforms the meat, the rice, and the vegetables into the unexpected percussion of texture and umami. Whatever dish that needs just a little, or a lot of heat, this oil should always be within reach!

Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and her the entire blog post on this subject, click here to visit her website: IFeelLikeCooking.com.

INGREDIENTS

MEATBALLS

  • 1 lb ground lamb
  • zest of 1 lemon
  • 1 teaspoon coriander powder
  • ½ teaspoon ground oregano
  • 4 teaspoons Olive This! Baklouti Olive Oil
  • 2 tablespoons apricot jam
  • 1 large garlic clove, finely chopped
  • 2 tablespoons shallot, finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

SKILLET INGREDIENTS

  • 1 small zucchini, diced
  • 2 medium stalks celery, diced
  • 1 large clove of garlic, finely chopped
  • 1/3 cup chopped Italian leaf parsley, divided
  • 1/3 cup jasmine rice
  • 1 cup vegetable stock
  • 2 tablespoons Olive This! Baklouti Olive Oil
  • ½ cup golden raisins
  • 1/3 cup apricot jam
  • 1 lemon sliced thin
  • ¾ teaspoon kosher salt

DIRECTIONS

Make the lamb meatballs by combining all ingredients. Form into small balls. It should make about 15 – 18 balls. Set aside.

Chop zucchini, celery, shallot, garlic, and parsley, and then measure out apricot jam, rice, and vegetable stock for the rice mixture.

Bring a large sauté pan to very high heat. Add the 2 tablespoons Baklouti olive oil, and brown the meatballs on each side. About 2 minutes each side. Remove and set on a plate.

Wipe out most of the oil as the lamb would have rendered quite a bit of fat. Leave just a couple of tablespoons in the pan. While pan is still hot, and turning the heat down to medium high, add the rice and garlic and celery and toast it in the oil for about 3 minutes, adding a bit more olive oil if desired. Now add the stock, stir until combined, and then add the lamb meatballs back to the skillet. Dot the top with a few thin slices of lemon. Cover, lower heat, and let simmer for about 15 minutes until rice is almost soft. Remove lid. Add half the parsley, the zucchini and salt, plus the 1/3 cup apricot jam and stir in to combine. Let it cook on low for about another 5 minutes.

Serve with remainder of parsley as garnish.

©Recipe Copyright Camine Pappas, 2013 – 2023. All rights reserved.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Espresso Short Ribs

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This recipe prepares beef short ribs in a pressure cooker or instant pot which delivers delicious tender ribs in half the time. We use our espresso balsamic to add a tangy depth to the ribs. This recipe was adapted from Cassy Joy Garcia from Fed & Fit who always has fantastic recipes. This short rib recipe is fancy enough to be served on a special occasion but simple enough to do on any night.

Ingredients

Directions

Season the short ribs with salt and pepper. Turn your pressure cooker or Instant Pot to sauté mode and add the rosemary olive oil. Once it is hot, add the short ribs to the pot to brown, about 5 minutes per side. Most likely you will need to work in 2-3 batches to make sure you don’t overcrowd the pot.

Once all of the short ribs are browned and removed from the pot, add the garlic, and sauté for 2-3 minutes until fragrant. Add the red wine and scrape up the browned bits on the bottom of the pan. Then add the espresso balsamic vinegar and lemon juice. Add the short ribs back to the pot along with the rosemary and sage.

Place the pressure cooker lid on and set it to pressure cooker on high temperature. Set timer to 45 minutes. Once it is complete let the pressure naturally release for about 15-20 minutes, then open the pot. Remove the short ribs from the pot. Set the pot to saute mode on medium-high and cook down the sauce for about 20 minutes until it thickens and the sauce is reduced to about half.

Add the ribs back into the pot and serve.

We served the espresso short ribs on top of goat cheese califlower mash although mashed potatoes would work just as well. The asparagus was seasoned with salt, pepper and blood orange olive oil before roasting in the oven for about 20 minutes. If you haven’t tried it, there is something magical that happens when asparagus is prepared with orange olive oil.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Rosemary Cranberry Orange Quick Bread

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This is a family favorite recipe we’ve added an ‘Olive This!’ twist to. Quick breads are fun to make, easy to whip up and fun to give. To keep this recipe from being boring and expected, we’ve used a savory Rosemary Olive Oil to give it a little more depth in flavor to balance out the tart cranberries and sweet orange. We hope you and your friends will enjoy this.

Ingredients

  • 2 cups flour
  • 1 cup sugar
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 3/4 cup orange juice
  • 1 tablespoon grated orange peel
  • 2 tablespoons Olive This! Rosemary Olive Oil
  • 1 egg, well beaten
  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup walnuts, chopped

Directions

Preheat your oven to 350 degrees. Prepare your cranberries by rinsing them off and cutting each berry in half. I prefer to not cut the berries any smaller so that with each bite there is a delicious juicy morsel of cranberry. I find that if the berries are cut smaller then the bread is not as good. Also note that my measurement of the 1 1/2 cups of cranberries tends to be on the generous side, but definitely under 2 cups. Chop the walnuts into small to tiny pieces.

Mix together the dry ingredients of flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, rosemary olive oil and egg. Mix until well blended. Stir in cranberries and nuts. Set aside.

Prepare the bread pan (9×5 loaf pan) by buttering the bottom and sides. Then lightly add a dusting of flour. Spread the batter evenly in the bread pan. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Makes 1 loaf.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Fennel, Tomato and Raspberry Salad topped with Sliced Filet Mignon and Served with a Shallot, Lemon, Raspberry Vinaigrette

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Camine imagined this gorgeous meal by combining the sharp but sweet taste of raspberry with the subtle yet cool flavors of fennel; the perfect complement to that most luxurious of beef cuts, the Filet Mignon. Served medium rare and lavished with a shallot, lemon, raspberry vinaigrette, this is a timeless upgrade to classic flavors.

Recipe Credit: Camine Pappas. To read more about how Camine created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.

Ingredients

Salad:

  • 1 cup shaved fennel, reserving a few of the fronds for garnish
  • ½ pint fresh raspberries
  • 1 cup small tomatoes, cut into 6 slices each
  • 2 tablespoons scallions chopped finely
  • ½ tablespoon kosher salt
  • 2 – 4 romaine stalks washed and patted dry

Vinaigrette:

Directions

Preheat oven to 375° F. Bring filet mignon to room temperature. Trim and cut in half so you have two 4-ounce halves. Press the salt and pepper into the meat on both sides. Set aside.

Place shaved fennel, tomatoes, scallions, and washed and patted dry raspberries in a large bowl. Set aside.

In a small bowl combine the chopped shallot, parsley, preserves, lemon zest and lemon juice, olive oil, white balsamic, salt and pepper. Mix well to combine. Set aside.

Bring an oven safe sauté pan to high heat. Add the 2 tablespoons of single varietal olive oil and bring to smoke point. Add the meat and caramelize on first side. Takes about 2 minutes. Turn and brown the other side for about a minute and a half. Place oven in pan and cook for about 7-8 minutes to bring them to medium rare. Remove from oven, place filets on a cutting board and let sit for 5 minutes. Then cut into thin slices.

To plate, put the two romaine sprigs on the plate at an angle. Place a large portion of the fennel raspberry salad in the middle. Ladle a few tablespoons of the vinaigrette over the fennel salad. Then place the cut filet on the salad, angling the meat so you can see the red in each slice. Ladle a generous portion of the vinaigrette over the meat. Garnish with the fennel springs and a generous flourish of sea salt before serving.

©Recipe and Photo Copyright Camine Pappas, 2013-2022. All rights reserved.

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Creamy Three-Potato Chicken Soup with Dill

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This incredible soup featuring our Anithos Infused Dill Olive Oil will be everyone’s new autumn binge and your saving grace this holiday season coming together in only 1 hour. It also works with leftover turkey and hits the spot served with crusty buttered bread. Or, leave out the chicken for a vegetarian delight! A crisp, Viogner or Pinot Grigio is the perfect wine!

Recipe Credit: Camine Pappas. To read more about how Caminie created this recipe and read the entire blog post, click here to visit her website: IFeelLikeCooking.com.

INGREDIENTS

  • 2 tablespoons Olive This! Anithos Dill Olive Oil + more for drizzling on soup to serve
  • 1 to 1 ¼ cups chopped celery (about 2 large ribs)
  • 1 cup yellow sweet onion, large diced (about 1/1 an onion)
  • 5 to 5 ½ cups potatoes, cubed which is equal to
    • 1 large russet potato
    • 1 large Yukon gold potato
    • 1 large sweet potato
  • 2 large garlic cloves, peeled and chopped finely
  • ¼ cup acidic and crisp white wine such as Pinot Grigio (DO NOT use an oaked chardonnay)
  • 1 Knorr Chicken Bouillon Cube
  • 5 cups water
  • 2 teaspoons kosher salt + 1 teaspoon black pepper
  • ¼ cup chopped Italian flat leaf parsley
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon paprika
  • 1/8 teaspoon dried dill weed
  • 4 fresh thyme sprigs
  • 1 large bay leaf
  • ¼ cup AP flour + ½ cup water dissolved
  • ½ cup heavy cream
  • 1/3 cup fresh dill fronds
  • 1 ½ cups to 2 cups shredded fresh chicken (rotisserie chicken or your own roasted chicken.)

DIRECTIONS

Bring a large Dutch Oven to high heat and add the olive oil. Then add the celery and onion. Sauté for about 4 minutes until onion is translucent. Add the potatoes and continue to cook for about 3-4 more minutes. Add the chopped garlic and cook until fragrant.

Deglaze with the white wine and let cook until the moisture is gone.

Add the 5 cups of water, salt and pepper, parsley, the bouillon cube, the nutmeg, the paprika, and dill weed. Stir well to combine. Then nestle in the thyme sprigs and the bay leaves. Cover and turn to low and let simmer at a very low boil for 30 minutes. Remove thyme sprigs and bay leaves.

Remove pan from heat.

In a small bowl add the roux mixture of water and flour and whisk to dissolve. Ladle about 1/3 cup of the hot soup into that bowl and combine well. Then slowly drizzle that combined mixture back into the hot soup. Stirring until it begins to slightly thicken. Add the heavy cream and stir to make smooth.

Add a handful of dill sprigs and the chicken. Stir to combine and put back on burner, heating up soup JUST UNTIL hot. Don’t let it bubble at all!

Taste and add more salt and pepper if desired.

Serve with another few dill fronds and a few drops of the dill olive oil.

©Camine Pappas, All Rights Reserved. 2022

Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

Sweet Potato and Apple Puff Pastry Purses

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Scented with Lavender and Orange

There’s no better way to ease into fall than with the perfect appetizer that features autumn’s amazing flavor combinations. Bites of citrus perfumed cheese, sweet potatoes, apples and the incredible flavor of lavender balsamic are all neatly wrapped in a little twisted purse of puff pastry dough. 

INGREDIENTS

  • 2 sheet frozen puff pastry, thawed
  • 2 tablespoons dried food-grade dried lavender (You can purchase at Fresh Market)
  • 1 medium sweet potato, peeled and cut into very small dice
  • 1 medium Granny Smith apple, peeled and cut into very small dice
  • ¼ of small sweet white onion, diced small
  • 1 ½ fresh rosemary sprigs, chopped finely
  • 3 ½ ounces cream cheese (full fat yields better results!)
  • Zest of 1 large orange
  • 1 tablespoon Olive This! Lavender Balsamic Vinegar + lots more for dipping
  • 1 tablespoon Olive This! Single Varietal Olive Oil (a mild varietal works best)
  • A few tablespoons of flour to roll out pastry
  • 3 tablespoons of heavy cream
  • More kosher salt to garnish
  • Rosemary sprigs to garnish

DIRECTIONS

Move the puff pastry from the freezer to the fridge to thaw for at least 3 hours before using it. Or set it on the counter for an hour. You want it cold but not frozen.

Take the dried lavender and pulverize using a mortar and pestle. If you don’t have one you can grind in a mini food processor. Set aside crushed lavender.

Chop the fresh rosemary. Set aside.

Place the small diced sweet potato, apple and onion on a large saucepan and cover with cool water. Add an 1/8 teaspoon of the lavender blossoms. Bring to boil and cook until soft. Drain, and place in glass bowl. Cover with plastic until ready to use. Or place in fridge to use the next day. Bring to room temperature before assembling purses.

Grate the zest of the orange into the 3 ½ ounces of cream cheese, slightly softened. Mix well. Set aside.

In a small bowl add the 1 tablespoon of lavender balsamic, 1 tablespoon of mild olive oil, 1 teaspoon of kosher salt and ½ teaspoon black pepper. Whisk well. Add to the room temperature sweet potato, apple, and onion mixture. Add the chopped rosemary. Stir in well.

Preheat oven to 400 degrees F.

Roll out the pull pastry, one sheet at a time on a well-floured surface. Cut into 3 ¼ inch squares. I was able to get about 34 out of each sheet. See tip below if you don’t want to make all 48 bites.

To assemble, place a small teaspoon of the orange cream cheese mixture in the center of the square. Add a shy tablespoon of the potato apple mixture. Bring each of the 4 corners up to meet. Pinch them in your fingers. Cup the purse in your hand and gently twirl in around until it is twisted closed. Place 24 at a time on a parchment paper covered baking sheet. Brush with the heavy cream. Sprinkle lightly with the rest of the crushed lavender.

Bake for about 15 – 17 minutes or until golden brown and you see slight bubbling.

Remove, let cool for about 10 minutes. Serve with a mixture of equal parts lavender balsamic and oil. Whip to incorporate with a spoon. Nestle a rosemary sprig for garnish. Taste the purses and if needed garnish with a bit of kosher salt.

Notes:

 I would also try this with soft goat cheese. Will produce a little different tang but still be wonderful.

If you decide you don’t want 48 bites make 24 and use the rest of the cooked and dressed potato apple mixture as a side dish with chicken or folded into pasta and ham.

©Recipe Copyright Camine Pappas, 2022. All rights reserved.

Have a comment? We’d love to hear from you  Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below.

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