Recipes

Light Tri-Tip Steak with Mushrooms and Peppers

Servings: 4 Author: Revised by Chef James R. Kirkley, IV Ingredients: 1 cup, beef broth 4 tablespoons, il Fustino Arbequina EVOO 1 tablespoon, soy sauce 1 tablespoon, Worcestershire sauce 2 lemons...

Campfire Onions

Servings: 4 James and Jody invented this on a fishing trip in the Sierras. Necessity is the mother of invention. Ingredients:  2 large, onions – peeled and quartered 1 tablespoon, kosher salt 2 t...

Senate Bean Soup

Servings: 4 Author: Revisions by: Chef James R. Kirkley, IV This simple soup has been served to legislators at the U.S. Senate Restaurant in Washington, D.C., since the early 1900s. The authentic v...

Peas Pulao

Servings: 4 A classic Indian dish using whole spices. Ingredients: 1 cup, Basmati rice – rinsed 2 cups, water 1 teaspoon, salt 2 teaspoons, il Fustino Mission Reserve EVOO 1 teaspoon, cumin seeds ...

Almost Empty Jam Jar Vinaigrette

Servings: 2-8 Ingredients: 1, almost empty jam jar – We used Ojai Jelly Habanero Apricot Jam 3 parts il Fustino Arbosano EVOO 1 part il Fustino White Wine Vinegar 1 tsp, dijon mustard – optional s...

Shrimp Scampi

Author: Cook’s Illustrated Ingredients: 2 tablespoons, il Fustino EVOO 2 pounds, large shrimp – peeled and deveined 3 tablespoons, unsalted butter 4 cloves, garlic – minced 2 tablespoons, fresh le...

Short Ribs Bourguignonne

Servings: 6 Revisions by Laura S. Kirkley Bourguignonne refers to any dish cooked in the style of Burgundy, France.This dish is similar to classic Boeuf Bourguignonne, however, I like to use beef-...

Spaghetti alla Carbonara

Servings: 4 Ingredients: 1 bag (17.6 oz.), Rao’s spaghetti 1/4 cup, il Fustino EVOO 1 tablespoon, unsalted butter 1 large, yellow onion – minced 6 ounces, pancetta or bacon – diced 3 large, egg yo...

Spicy Eggplant Pasta

Servings: 4 Author: Jim Kirkley Easy and inexpensive, this makes a great Italian meal. The eggplant substitutes for meat to make vegetarians happy. Ingredients: 4 servings, pasta – cooked al dente...

Shaved Fennel, Mushroom and Parmesan Salad

Servings: 4 Author: Alice Waters Ingredients: 2 small, fennel bulbs 3 large, white mushrooms 1/2 fresh lemon Parmigiano Reggiano cheese 4 tablespoons, il Fustino EVOO salt and pepper Directions: ...

Smoked Trout, Fennel and Radish Salad

Servings: 8 starter salads Author: Leslie (The Accidental Chef) Thomas Ingredients: 8 ounces, smoked trout filet – flaked 2 large, fennel bulbs & fronds – thinly sliced 8 medium, watermelon ra...

Tangerine Glazed Ham with Baby Carrots

Author: Tyler Florence with revisions by Chef James R. Kirkley, IV This is a visually stunning ham. The ham is dark and crispy and glistens with a sugary glaze Ingredients: 1 (8 to 10-pound), smok...