Recipes

Chorizo Risotto

Ahwahnee Restaurant, Yosemite National Park, USA, revisions by James R. Kirkley, IV Ingredients: 1 pound, chorizo 1 1/2 cups, Arborio or Camaroli rice 3/4 cup, white wine supply of near boiling ch...

Cilantro Scallops

Ingredients: 1 pound, large sea scallops Kosher salt Pepper 1/4 cup, il Fustino Arbequina EVOO – plus more for oiling the grates 1/4 cup, cilantro leaves, whole – chopped 2 garlic cloves – minced ...

Fennel Olive Oil Quick Bread

Ingredients: 3 cups, self-rising flour 3 tablespoons, light brown sugar 1 tablespoon, fennel seeds – crushed 2 tablespoons, fennel tops – chopped 1 can, light beer 3 tablespoons, il Fustino extra ...

Fettucini bell Nonno

Ingredients: 10 oz, egg pasta, fettuccine 4 tbsp, salted butter 1 oz, il Fustino White Truffle Oil Directions: Add pasta to boiling salted water. Cook for 3 minutes, drain. Mix with butter and dr...

Cannellini Beans

Servings: 4Author: Revised by Laura S. Kirkley Classic Tartine served on toasted Artisan Bread, Appetizer served on Red Endive or Belgian Endive, Salad served on bed of Spring Greens Ingredients: ...

Carrots Vichy

Servings: 4 Author: James Kirkley Ingredients: 8 carrots – peeled 2 tablespoons, butter 2 teaspoons, sugar 1/2 teaspoon, salt pepper – to taste 1 tablespoon, parsley – chopped   DIrections: Slice...

Cashews, Sweet and Sour

Servings: 8 Author: Jody Kirkley We love vinegar and sea salt potato chips. We also like cashews so we tried to combine both. We think it turned out pretty well. Ingredients: 1 cup, raw cashews 1/...

Cheese Fondue

Servings: 4 Author: James R. Kirkley, IV Ingredients: 1 1/2 cups, gruyere cheese – grated 1 1/2 cups, emmental cheese – grated 1/2 cup, appenzeller cheese – grated 3 tablespoons, cornstarch 1 clov...

Chili Blanco

Servings: 4 Author: Laura S. Kirkley Ingredients: 1 tablespoon, butter 2 medium/large, onions – chopped 8 cloves, garlic – minced 1 7 oz can, green chiles – diced, with liquid or oven roasted (se...

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...