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Recipes

Caesar Salad Dressing

caesar salad

This is a fresh tasting and healthy Caesar Salad dressing that is easy to make. I usually use the whole can of Anchovies and make a larger batch and store in the fridge for later use.

  

Ingredients

 

2 tablespoons Lemon Juice

¼ teaspoon Ground Pepper

1 teaspoon Worcestershire Sauce

1/3 cup Grated Parmesan Cheese

1 pinch of Salt

3 Anchovy filets

1 Clove of Garlic, mashed.

½ cup olive oil

1 teaspoon of Dijon mustard

Chopped Romaine Lettuce

Croutons optional

 

Preparation

In a mixing bowl add the garlic and a pinch of salt. Add 3 anchovy filets and mash with the garlic. Add lemon juice, Worcestershire sauce, Dijon mustard, and ground pepper. Whisk mixture well (Alternatively use a hand blender to mix all the above items together as mashing the anchovies and garlic can be tricky). Add olive oil, whisking until it is emulsified. Stir in parmesan. Add about 8 cups of torn Romaine Lettuce and toss until all is coated. Serve with croutons (optional).

Saint Patrick's Day Shepherd's Pie, Trio Style

shepherds-pie

Growing up in Ireland was certainly full of fond memories but one thing I never took to was corned beef and cabbage. So many Irish families like ours preferred another dish that has great flavors and warms the body on a cold Irish Day. Here’s what I will be cooking up this Saint Patrick’s Day and while a little Guinness may pass my lips prior to the meal I will be pairing this dish with a nice Syrah

INGREDIENTS:

1 Onion, peeled and chopped

3 cloves are garlic, minced

4 tablespoons of Trio’s extra virgin olive oil

2 lbs of minced lamb or beef (or half turkey-half beef)

1 dessertspoon of Bovril (Marmite), dissolved in hot water

3 tablespoons of Worcestershire sauce (this is the secret to a tasty pie and I typically add more to taste)

2 sprigs of thyme

1 teaspoon of tomato puree

3 large carrots

Peas (optional)

14 fl ounces of chicken (or blend in some Guinness)

Topping

3 lbs of potatoes, peeled and cut into chunks

7 fl oz of cream

4 oz of butter

1 egg yolk

In a large pan gently sauté the onion and garlic in olive oil until soft but not brown. Add the meat a little at a time and cook until browned. Then add the Bovril water , Worcestershire sauce, thyme, tomato paste, carrots, stock (with some Guinness) and salt and pepper to taste. Cook on low for about 50 minutes. Pour meat mixture into a pie dish. I don’t like my sauce too runny so if there is too much liquid drain a little out before placing in pie dish. Preheat oven to 425 degrees.

Meanwhile, cook the potatoes in boiling water until soft but not mushy. Drain and return to the pan adding the cream, butter, egg yolk and some salt. Mash well adding seasoning to taste. Cover the meat mixture with the potato running a fork over it to smooth it out and add a bit of texture. Put the dish in the oven for five to ten minutes to crust the potato and then lower the temperature to 350 degrees for an additional 10- 15 minutes. Alternatively, prepare the pie in advance and reheat later for about 40 minutes.

Wine pairing – This dish is great with a medium bodied Syrah such as our Mesa del Sol Syrah 2007 or Pelerin Les Violettes 2009 . A great Rhone blend Le P’TiT Paysan P’TiT Pape 2011 also works fabulous. 

Duck Breast with Fig Balsamic and Pears

duck breast with pears

Ingredients

  • 4 Duck Breasts
  • 3/4 cup Reduced Sodium Chicken Stock
  • 1/2 cup Trio Carmel Fig balsamic vinegar
  • 2 Tablespoons Trio Carmel EVOO (Arbequina or Koroneiki)
  • 2 Ripe Pears, cut in half, cored, then again in 1/4" slices
  • 1 Yellow onion, cut in half, then again in 1/4" slices
  • 1-1/2 lbs fingerling potatoes (boiled, cut into 1" pieces)
  • 2 TBSP Rosemary or Sage, fresh & chopped

 

Directions

Score duck breasts using a sharp knife (criss-cross in 1" pattern). Season duck with salt and pepper.

Heat oil in large skillet over medium-high heat. Add duck and cook about 6 minutes per side for medium. Transfer to cutting board and tent with foil. Reserve 1/4 cup of the pan drippings.

Heat the drippings in large saute pan over high heat. Add the pears, yellow onions, and potatoes and sauté until brown, 5 minutes. Stir in sage; season with salt and pepper. Transfer hash to bowl; cover to keep warm.

Heat the same saute pan over high heat. Add chicken broth and fig balsamic vinegar; bring to a boil. and then reduced to glaze, about 5 minutes. Season glaze with salt and pepper.

Divide pear & onion mixture onto 6 plates.  Slice the duck breasts and serve over the pear & onion mixture. Drizzle glaze over the duck breast & enjoy.

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