Recipes

Chilled Cantaloupe Soup

Servings: 6Author: Leslie (The Accidental Chef) Thomas Ingredients: 1 cup, raw cashews – soaked in water 4 hours in advance 1 medium-small, cantaloupe, 3 pounds (4 cups chopped) – peeled, seeded, ...

Five Spice Bacon

Servings: 4 Author: Chef James R. Kirkley, IV Vines Grille & Wine Bar in Orlando, FL serves all-you-can-eat bacon strips. In fact, owners shell out about $60,000 a year just to keep the snacks ...

French Oil Cured Olives

Servings: 12 Author: Laura S. Kirkley Ingredients: 2 cups, olives (8 to 10 ounces) – Nicoise, Kalamata, Arbequina, or a blend 1/2 cup, il Fustino Arbequina EVOO 1/4 cup, il Fustino Cabernet Sauvig...

Wurstsalat

Servings: 4 German Sausage Salad Ingredients: 1/2 pound, Oscar Meyer Chicken and Pork Bologna – sliced into 1/2′′ strips 2 tablespoons, il Fustino extra virgin olive oil 1 tablespoon, white balsam...

Latkes

Servings: 4 This recipe is served at its best with a home made applesauce; include my secret ingredient, a couple of pears for taste! Ingredients: 1 1/2 pounds, Russet potatoes – peeled 2 tablespo...

Provencal Olives with Lemon and Oregano

Servings: 4 Author: Laura S. Kirkley Ingredients: 2 cups, Picholine Olives (8 to 10 ounces) zest of half a lemon 1/4 cup, white wine vinegar 1/2 cup, il Fustino Mission EVOO 1 tablespoon, fresh le...

Raclette

Servings: 3 Raclette comes from the French verb racler, to scrape. Ingredients: 1 pound, raclette 2 dozen, small new potatoes – unpeeled chornishons pickled onions 1/2 pound, sliced Black Forest h...

Raitha

Servings: 4A classic accompaniment to Indian fare. Ingredients: 1 cucumber – seeded and chopped 3 tablespoons, cilantro – chopped 1/2 teaspoon, cumin powder 3/4 teaspoon, salt 24 ounces, plain low...

Red Chili

Servings: 6The addition of toasted corn really makes this different.Author: Laura S. Kirkley Ingredients: 1/2 pound, hamburger – 80% Meat/20% Fat 1/2 pound, ground Bison 2 tablespoons, butter 1 11...

Rich Rib-Eye Steak with Herb Butter and Charred Peppers

Servings: 4 Author: Revised by Chef James R. Kirkley, IV Ingredients: 1 bone-in double-cut rib-eye steak (about 2 1/2 inches thick; about 2 1/2 pounds), trimmed of excess fat 1, 0.7-ounce package ...

Rillettes

Servings: 12 Anthony Bourdain’s Les Halles Cookbook, revision by James R. Kirkley, IV Ingredient:s 2 pounds, pork belly – cut into 2-inch cubes 1 pound, pork shoulder – cut into 2-inch cubes 1 pou...

Rosemary and Garlic Roasted Leg of Lamb

Servings: 8 One of the tastiest things to ever come out of our kitchen. Amazing. Balance with a little Ojai Jalapeno jelly if you like for some sweetness and a bit of heat instead of traditional mi...