Key Lime Balsamic Margarita

Coarse salt (for rim of glass, optional) 1/4 cup Key Lime White Balsamic 2 tablespoons agave nectar or simple syrup 1 1/2 ounces (3 tablespoons) tequila 1 tablespoon premium orange liqueur like Triple Sec or Cointreau In a small plate pour a little bit of Key Lime Balsamic. Dip the rim of a rocks or margarita glass into the balsamic and then dip in coarse salt. Combine Key lime Balsamic and remaining ingredients in an ice-filled shaker. Shake vigorously, and pour into prepared glass.

Neapolitan Herb Balsamic Bloody Mary

CLICK HERE TO WATCH HOW IT IS MADE>> 12 ounces V8 Juice or tomato juice 6 ounces vodka 1 ounce Neapolitan Herb balsamic vinegar 1 teaspoon Worcestershire sauce 1½ teaspoons horseradish¼ teaspoon kosher salt freshly ground black pepper 4 celery stalks with leaves attached lemon wedges for garnish Fill four glasses with ice. Add drink mix to each glass, garnish with celery stalk and lemon wedge and top with freshly ground black pepper to taste. For an immediately chilled beverage, do what the bartenders do: mix the ingredients in a shaker filled with ice. Shake to chill and strain over ice in individual glasses. Enjoy!

Strawberry Basil Balsamic Shrub Cocktail

The term "shrub" can be applied to the sweetened vinegar-based syrup, from which a cocktail is made; the syrup is also known as drinking vinegar. Drinking vinegar is often infused with fruit juice, herbs and spices for use in mixed drinks. Simply make your syrup and then mix with club soda and the libation of your choice like vodka, rum or gin. 1 cup strawberries, stemmed and quartered 1/2 cup sugar (up to 1 cup if you like things sweet) 1/4 cub basil leaves 1 cup Strawberry Balsamic Vinegar In a bowl or a jar combine the strawberries, sugar and basil and stir well, cover and set aside in the refrigerator for 2 days. Stir the sugar and strawberries occasionally. After 2 days add the vinegar,

Chocolate "Salami"

Fool your guests as you serve them "Italian Salami" for dessert. 8 ounces of semi-sweet baking chocolate 4 ounces of sweet baking chocolate 1/4 cup sweetened condensed milk 1/4 cup Joe and Son's Raspberry Balsamic Vinegar 3/4 cup chopped pecan pieces 1/2 cup roughly chopped shortbread cookies (I used Goya's Maria cookies) Plastic (Saran) wrap for rolling Powdered sugar for rolling Place the chocolate in a heat proof bowl over a pot of simmering water until the chocolate has melted. Stir to help with the melting. Set aside to cool slightly. Stir in the Raspberry Balsamic vinegar and then add the condensed milk, cracker pieces and chopped pecans. St

Easy Espresso Balsamic Tiramisu

1 1/2 pounds of softened cream cheese 1/4 cup sour cream 1/4 cup sweet Marsala wine 1/4 cup Espresso Balsamic Vinegar 3/4 cup heavy cream 1 3/4 cups confectioner’s sugar 1/2 cup espresso or strong brewed coffee (brewed or instant espresso is fine) 1 store-bought butter pound cake cocoa powder for dusting In a medium bowl, use electric mixer set on medium speed and beat the cream cheese, sour cream, 1 1/2 cup confectioner’s suger, Marsala wine and Espresso Balsamic. Add the heavy cream and beat until fluffy. Set aside. Combine espresso coffee and remaining confectioner’s sugar and stir to combine. Slice pound cake 1/4 inch slices. Line a rectangular glass or ceramic dish with pieces of cake,

Balsamic Truffles

8 1/2 ounces dark chocolate, chopped 1/4 cup heavy cream 2 tsp balsamic vinegar of your choice* 1/2 cup cocoa powder Melt the chocolate and cream in a double boiler over hot but not simmering water. Place melted chocolate in a small bowl. Stir in the balsamic vinegar. Cool the chocolate in the refrigerator for 1 hour. Remove from the refrigerator and let sit at room temperature for 2 hours, until firm but moldable. Place the cocoa powder in a small shallow bowl. Use a melon ball or tsp to scoop out chocolate. Use your fingertips to shape into balls about one inch in size. Place truffles one at a time in the cocoa powder and roll the truffles around to coat, and Place the truffles in a servin

Crab Chilau (Spicy Red Crab Sauce Tampa Style)

In the early days of Tampa, the cigar industry attracted immigrants from Cuba, Sicily and Spain. Before the days of trendy “fusion cuisine,” the immigrants were blending flavors in their cooking. Crab was a staple used in local recipes of all ethnicities because the waters of Tampa Bay were plentiful with blue crab. Every major ethnic group in Tampa ate this dish. They called it shelah, enchilado or chilau. It all meant the same thing-—blue crabs simmered in a spicy tomato sauce served over pasta. This version gets its heat from the Green Chili Olive Oil and we also like to use the Espresso Balsamic for richness—paying tribute to the Cuban coffee that Tampa is also known for. 1 large onion,

Sicilian Olive Salad

1/2 cup Milanese Gremolata Olive Oil 1/4 cup Oregano White Balsamic 6 garlic cloves, minced 1 tbsp thinly sliced green onion 1 tbsp minced fresh parsley 1 tsp crushed red pepper flakes 1-1/2 cups green olives with pimientos, halved 1 cup coarsely chopped giardiniera 1/2 cup pitted Greek Kalamata olives, halved 1/3 cup roasted sweet red peppers, chopped 1/4 cup finely chopped celery 1 tbsp drained capers In a large bowl, whisk the olive oil, balsamic vinegar, garlic and red pepper flakes. Add the remaining ingredients; toss to coat. Cover and refrigerate for at least eight hours, stirring occasionally.

Nicoise Salad with Lemon and Herb Vinaigrette

1 8 oz grilled tuna steak, or 1 can of tuna 4 hard boiled eggs, peeled and sliced 4 tbsp Milanese Gremolata Olive Oil 4 tbsp Sicilian Lemon White Balsamic 2 tbsp Dijon mustard 1 pound baby red skinned potatoes, boiled in salt water till tender but firm 8 cherry tomatoes halved 4 cups of butter lettuce or mixed greens 10 ounces of green beans, trimmed and steamed till crisp-tender 1/4 cup niçoise olives In a large bowl, whisk together the Milanese Gremolata olive oil, Sicilian Lemon White Balsamic, Dijon Mustard, 1/4 tsp. salt and 1/2 tsp. pepper until smooth. Remove 3 tblsp of the dressing and reserve. If using canned tuna, toss with reserved dressing until coated. In a large bowl, toss tog

Spicy Black Bean Hummus

1 garlic clove, peeled 2 tbsp Grapefruit White Balsamic 1 tsp ground cumin 1/4 tsp salt 1 (15-ounce) can black beans, drained 2 tbsp Baklouti Green Chili Olive Oil Put all of the ingredients into the bowl of a food processor and pulse until smooth. Serve with tortilla chips

Tuscan Roasted Red Pepper Dip

1 12 oz jar of roasted red peppers, drained 2 cloves garlic, peeled 3 tbsp Tuscan Herb Olive Oil 1 1/2 tsp kosher salt 1/4 tsp black pepper Combine all ingredients in a blender or food processor until smooth. If needed, add more salt and pepper to taste. Refrigerate until ready to serve.

Sciacciata di Giri (Sicilian Foccacia with Spinach and Garlic)

2 tubes of classic pizza crust (like Pillsbury, or two batches of your favorite pizza dough) 6 garlic cloves, minced 1/3 cup any of Ultra Premium Robust Extra Virgin Olive Oil 1 10 oz bag of fresh baby spinach 3/4 cup of grated Romano cheese salt and pepper to taste Preheat oven to 375 degrees. In a large bowl, drizzle Extra Virgin Olive Oil over the spinach. Toss to coat. Add the Romano cheese, garlic, salt and pepper. Toss and set aside. Roll out one tube of pizza crust onto a cookie sheet. Top with spinach mixture. Spread the other roll of pizza dough over the top of the spinach, making sure to crimp the edges. Pierce a few times with a fork to create vent holes for steam. Drizzle wi

Tuscan Sweet Roasted Peppers with Feta

Click Here To Watch Video >> 1 1/2 pounds of tri-color sweet mini peppers 1/4 cup Tuscan Herb Olive Oil 1 tsp red pepper flakes (optional) 1/2 tsp sea salt 1/2 tsp garlic powder 1/4 tsp black pepper, freshly ground 1 cup crumbled Feta cheese Preheat oven to 425°F. Place peppers in a large bowl; coat with Tuscan Herb Olive Oil. Add red pepper flakes, salt, pepper and garlic powder; toss to coat. Spread vegetables in a single layer on baking sheet. Roast for 15-20 minutes. Then check for doneness. If peppers are very brown in spots and fragrant. If not, roast for 5 to 10 minutes more and then check again. Remove from oven and immediately top with Feta cheese. Garnish with freshly chopped parsl

Marinated Cheese

8 ounces sharp cheddar cheese, cubed 3/4 tsp dried basil 1 dash salt (to taste) fresh cracked pepper (to taste) 1/2 cup Extra Virgin Olive Oil 1/2 cup Sicilian Lemon White Balsamic 1 (2-ounce) jar diced pimentos, drained 1 (10-ounce) jar kalamata olives, drained 3 tbsp chopped fresh parsley 3 tbsp minced green onions 3 garlic cloves, mined Combine all ingredients, except cheddar cheese, olives and pimentos, into a jar with a tight fitting lid. Shake vigorously until combined. Combine cheese cubes, olives and pimentos. Pour over cheese mixture and marinate in the refrigerator for at least six hours or overnight.

Balsamic Onion Jam

2 tbsp Butter Olive Oil 2/3 cup 18-year Balsamic Vinegar 4 medium onions, thinly sliced or chopped Kosher salt freshly ground black pepper 1/3 cup sugar Heat the olive oil in a large skillet over medium heat until it slides easily across the pan. Add the onions, salt, and pepper and cook, stirring occasionally, for about 20 minutes, until the onions are soft. Add the sugar and reduce the heat to medium-low. Cook, stirring frequently, for about 10 minutes, until the onions appear dry. Add the vinegar and reduce the heat to low. Continue cooking, stirring occasionally, for about 1 hour, until the onions are soft and dry. Serve as a relish for sandwiches, over cream cheese for an appetizer, ov

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3204 W. Bay to Bay Boulevard • S. Tampa

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