The first “Old Fashioned” cocktail was first mentioned by Jerry Thomas in his 1862 book Bartenders Guide: How To Mix Drinks. The big difference was that instead of whiskey or bourbon, It was Old Holland Gin as the main ingredient.In 1895 Modern American Drinks, written by George Kappeler, was published with a Whiskey Old Fashioned. It read, “Dissolve a small lump of sugar with a little water in a whiskey-glass; add two dashes Angostura bitters, a small piece of ice, a piece of lemon-peel, one jigger whiskey. Mix with small bar-spoon and serve, leaving spoon in glass.”The cocktail has been a classic cocktail since that book was published. This modern twist on an oldie will become your new fav
The best thing about hot pasta is that it can "cook" its own sauce. Here is a quick stir-in sauce that will give your child a good dose of fresh vegetables. 6 chopped fresh tomatoes plus half a cup of water, or 1 large can of chopped tomatoes 6 baby carrots ½ tsp. salt 2 tbsp Basil Infused Olive Oil 8 oz. cooked wagon wheels Grated parmesan or Romano cheese (optional) What to do with your kids: Invite your child to count out 6 tomatoes. Put them in a line from largest to smallest. She can wash the tomatoes and you can chop. Add ½ cup water to the chopped tomatoes and place in food processor. Or, if you are using canned tomatoes, put them (undrained) in a blender or food processor without add
This is the real deal, but if you don't like to bake from scratch, don't be afraid to use your favorite box mix and simply substitute the oil it calls for with our Blood Orange Olive Oil! 1 cup Blood Orange Olive Oil 1 1/4 cups (9oz/260g) white sugar 1 cup packed light brown sugar 4 large eggs, at room temperature 1 tablespoon pure vanilla extract 3/4 teaspoon salt 1 cup all purpose flour 1 cup good quality, unsweetened cocoa powder 1 cup roughly chopped chocolate or large chocolate chips Preheat oven to 350°F. Lightly grease an 8x12-inch baking pan with some Blood Orange Olive Oil. Line with parchment paper (or baking paper); set aside. Combine Blood Orange Olive Oil and sugars together in
3 cups white rice, cooked (great way to use up leftover rice!) 3 cups whole or 2% milk 2/3 cup sugar 1/8 tsp sea salt 2 tbsp Eureka Lemon Olive Oil 1/2 cup raisins (optional) 1 tsp vanilla extract 1 tsp cinnamon, divided Combine cooked rice, milk, sugar, salt, and olive oil in a medium saucepan. Add raisins, if desired, and vanilla. Cook for 25 minutes or until most of the liquid is absorbed. Mix in half of the cinnamon. Spoon pudding into a serving dish and dust with remaining cinnamon. May serve chilled or at room temperature.
The combination of sweet with subtle heat and smokiness adds amazing depth of flavor. In place of goopy mayo, this vibrant and colorful salad has a zippy vinaigrette which is a sure crowd-pleaser. 2 pounds sweet potatoes, peeled and cut into 1-inch cubes 2 celery ribs, diced 1/2 cup diced green onion 1/3 cup diced yellow or red bell pepper 3 tbsp chopped fresh parsley 3 tbsp Baklouti Green Chili Olive Oil, divided 1/3 cup Olivewood Smoked Olive Oil 1/3 cup Cinnamon Pear Dark Balsamic Vinegar 1 tsp Dijon mustard sea salt and fresh cracked pepper to taste 1/4 cup chopped fresh parsley In a bowl, toss the sweet potatoes with 2 tablespoons of Baklouti Green Chili Olive Oil, then season with salt
It only takes a few simple steps to make the rich sauce for this melt-in-your-mouth mainstay. Not to mention, comforting macaroni and cheese reaches a new level of gourmet with a drizzle of sumptuous truffle infused olive oil. Try baking individual portions in oiled muffin pans, and pass a tray of mini macs at your next party. 4 tbsp Truffle Olive Oil 4 tbsp all-purpose flour 4 cups milk 1/2 tsp sea salt 1/4 tsp fresh cracked pepper 2 (8-ounce) bags of sharp cheddar cheese, shredded 1 (16-ounce) package elbow macaroni, cooked al dente Preheat oven to 400°F. In a large skillet or Dutch oven over medium-low heat, add the Truffle Olive Oil and whisk in flour until smooth. Cook, stirring consta
2 Russet Potatoes 2 Sweet Potatoes 1/4 cup milk, half n' half or heavy cream 3 Tbsp Garlic Olive Oil 2 Tbsp Cuban Mojo Spice Peel and slice the potatoes into ¼” thick slices. Place in a large stock pot and cover with water. Allow the water to come to a boil then cook the potatoes until fork tender, about 10-12 minutes (do not overcook or the potatoes could produce a glue like finished product). Drain the liquid off of the potatoes. With a mixer or potato ricer, mash the potatoes without adding any other liquid or seasoning. Once the potatoes are mashed, add the cream, caramelized garlic olive oil, and cumin spice sea salt. Mix to combine and taste for seasoning, adding more salt if desired.
Think Nicoise salad meets tuna casserole and you’ll be somewhere in the ballpark of this recipe. Canned tuna is tossed with chopped tomatoes, olives, red onions, capers, parsley, Milanese Gremolata Olive Oil and Sicilian Lemon White Balsamic, and then tossed again with hot fusilli pasta and shredded Mozzarella cheese.The hot pasta melts the cheese into the tuna mixture. Make it ahead if you wish; if you do, warm it in the microwave before serving. 2 5-ounce cans of albacore tuna, drained 1 tomato, cored, cut in half crosswise and squeezed of excess juice, chopped (about 1 cup) 1/4 cup pitted, Kalamata olives, coarsely chopped 1/4 cup chopped red onion 2 Tbsp chopped parsley 1 Tbsp capers, co
Who says you need mayo for a tuna salad? Asian inspired tuna salad with canned tuna, green onion, radishes, cilantro, shredded carrot, Honey Ginger Balsamic and and Dark Toasted Sesame Oil. Serve it over chopped lettuce, in a sandwich, in lettuce wraps, or our favorite, tossed with Japanese buckwheat soba noodles. 3 5 oz cans of white albacore tuna packed in water, drained 8—10 small radishes, cut into wedges 1 large carrot, shredded 1/2 tsp red chili flakes (optional 2 Tbsp Garlic Olive Oil 1 Tbsp Dark Toasted Sesame Oil 3 Tbsp Honey Ginger White Balsamic Salt and black pepper to taste 2 Tbsp chopped cilantro or parsley 1 whole green onion, chopped Place the drained tuna, radishes, shredded
1 pound brussel sprouts washed and halved 3 tbsp Garlic Olive Oil kosher or sea salt and black pepper to taste 3 tbsp Parmesan cheese Preheat oven to 475-degrees Cut the Brusselsl sprouts in half. Place brussel sprouts on a sheet pan. Make sure that the Brusselsl sprouts have room to breath. You want them to have enough space to move around when shaken up a bit. Toss the sprouts in Garlic Olive Oil, salt and pepper. Place into the oven and let roast for 10 minutes. Check on them and shake them a bit as well as rotate the pan so everything started getting color evenly. After 5 more minutes, shake the sprouts, to ensure everything is getting evenly roasted, crispy and browned. Once all browned
This is an easy, light, and creamy pureed soup that will impress your family and friends. Ideally you’d be roasting your own peppers for this, but you can always choose the jarred kind to keep it simple and save some time on a Tuesday. This soup can easily be made vegetarian by substituting vegetable broth for the chicken broth. 3 tbsp Tuscan Herb Olive Oil 1/2 tsp red pepper flakes 4 cloves garlic, minced 1 (10-ounce) can whole peeled tomatoes 2 (12-ounce) jars of roasted red peppers, drained (or 2 small fresh red peppers, roasted) 3 cups chicken stock 1 tsp sea salt 1/2 tsp fresh cracked pepper finely chopped chive for garnish Heat the Tuscan Herb Olive Oil in a large, heavy-base saucepan
We're told that bread is the staff of Life. Good olive oil is considered the nectar of the Gods. Why not combine the two? Joe and Son's Olive Oils has many different olive oils to choose from when preparing this delicious dipping oil. 2 garlic cloves 2 tablespoons capers, drained 4 tablespoons finely grated Parmesan cheese 2 teaspoons Organic Italian Bread Dipping & Seasoning Blend Pinch of red pepper flakes, if desired Salt and pepper 1/2 cup Cobrancosa (Robust) Extra Virgin Olive Oil Finely mince the garlic and capers. Add to a flat dish with a rim along with the Organic Italian Bread Dipping & Seasoning Blend and Parmesan cheese. Season with a small pinch of salt and pepper. Use a f
This is our version of the famous 1905 Salad from the Columbia Restaurant which was founded in historic Ybor City in Tampa. We call it the 1938 salad because the first Joe and Son’s Market opened in 1938 in Ybor City not too far from where the Columbia restaurant still stands. 4 cups iceberg lettuce, chopped 1 ripe tomato, cut into small cubes 1/2 cup Swiss cheese, cut in julienne strips 1/2 cup ham, cut in julienne strips 1/4 cup green Spanish olives, sliced 2 tbsp Worcestershire sauce 1/2 cup Garlic Olive Oil 1/2 cup Oregano White Balsamic Vinegar 3 tbsp grated Romano cheese sea salt and fresh cracked pepper to taste In a large bowl, mix together the iceberg lettuce, cut tomatoes, Swiss ch
Most children love peanut butter. Here is a simple and delicious sauce that your child can help create in the blender. Make it as mild or spicy as you like by modifying the amount of cayenne pepper and garlic you use. This is a great way to introduce your child to Japanese soba noodles. They have a unique, nutty flavor that kids usually love! 12 ounces whole-wheat spaghetti or Soba noodles 2/3 cup crunchy peanut butter 1 to 2 tablespoons red curry paste 2 tablespoons Honey Ginger White Balsamic 2 tablespoons Persian Lime Olive Oil Sesame seeds for garnish (Optional Fresh Ingredients) 2 scallions, thinly sliced 1 cucumber, peeled, seeded and cut into thin strips 1 large carrot, coarsely grate
Of course nothing beats fresh steamed clams for your clam sauce, but if you are in a pinch and trying to get a quick dinner on the table this version is not only delicious, it comes completely out of your pantry with the exception of the fresh parsley. These are ingredients that you can keep on hand for a quick and satisfying meal any day of the week. 1 lb dried linguini 1/4 cup Milanese Gremolata Olive Oil or Eureka Lemon Olive Oil 6 fillets flat anchovies 4-5 cloves garlic, chopped 1 tsp dried thyme leaves 1/2 tsp crushed red pepper flakes 3/4 cup white wine 1 (15-ounce) can whole baby clams, with their juice 1/4 cup grated Parmesan cheese sea salt and fresh cracked pepper to taste 1/2 cup