Mexican Street Corn

6 ears of fresh sweet yellow corn, husks saved for presentation (optional)* 3 tbsp Persian Lime Olive Oil sea salt fresh cracked pepper 1 tsp chili powder 1/4 cup queso fresco, crumbled 1/4 cup cilantro, finely chopped Preheat oven to 400°F. Spread corn cobs in a single layer on an ungreased baking tray. Cover with foil. Roast until crisp-tender, for about 30 minutes. Remove from oven. Place husks on a platter and arrange corn cobs on top. Drizzle with Persian Lime Olive Oil and season with salt, pepper and chili powder. Top with crumbled queso fresco and finely chopped cilantro. *Cook’s Note: This dish can also be made with one 16-ounce bag of frozen, cut corn. Roasting time is much shorte

No Machine Chocolate and Olive Oil Ice Cream

1 3/4 cups whole milk 4 oz of semi-sweet chocolate chips ¼ cup heavy cream ¼ teaspoon kosher salt ½ cup plus 2 Tbsp. sugar 4 large egg yolks ¼ cup Blood Orange Olive Oil or fruity extra-virgin olive oil special equipment: food processor Bring milk, cream, chocolate, salt, and 1/2 cup sugar just to a simmer in a medium saucepan, stirring to dissolve sugar; remove from heat. Whisk egg yolks and remaining 2 tablespoons of sugar in a medium bowl until pale, about 2 minutes. Very slowly whisk 1/2 cup hot milk mixture into yolks. Whisk yolk mixture into remaining milk mixture in saucepan. Cook over medium heat, stirring constantly, until thick enough to coat the back of a wooden spoon, 2–3 minutes

Eggroll in a Bowl

2 tbsp. Dark Toasted Sesame Oil 1 clove garlic, minced 1 lb. ground pork 2 tbsp. Honey Ginger White Balsamic 1/2 onion, thinly sliced 1 14 oz bag of shredded cabbage/carrot blend (coleslaw) 1/4 c. soy sauce 1 tbsp. Sriracha 1 green onion, thinly sliced 1 tbsp. sesame seeds (optional) In a large skillet over medium heat, heat Dark Toasted Sesame Oil. Add garlic and onion and sauté until fragrant, 2 to 3 minutes. Add pork and cook until no pink remains. Add slaw. Stir to combine with meat and add soy sauce, Honey Ginger White Balsamic and Sriracha. Cook until cabbage is tender, 5 to 8 minutes. Transfer mixture to a serving dish and garnish with green onions and sesame seeds. Serve.

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3204 W. Bay to Bay Boulevard • S. Tampa

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