Tag Archives: Organic Red Pepper Flakes

Chicken with Olives, Mushrooms and Chili Oil

Briney olives, dry white wine and the complex nuances of our Ginger·Mustard Poultry Rub converge for an explosion of tastes. Serve with Chco e Pepe (thin spaghetti with pecoroni and parsley) to soak up the extra sauce.

Chicken with Olives, Mushrooms and Chili Oil

Course Main
Cuisine Greek
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 -6

Ingredients

Chili Oil

  • 1/2 cup olive oil
  • 2 tsp organic red pepper flakes

Chicken with Olives and Mushrooms

  • 6 chicken thighs
  • 2 tsp organic Ginger·Mustard rub
  • fine sea salt
  • organic ground black peppercorns
  • 2 cups sliced mushrooms
  • 1 small red bell pepper sliced into thin strips
  • 2 cloves garlic minced
  • 1/2 cup black kalamata and green olives
  • 1/4 cup capers
  • 1/2 cup fresh parsley chopped
  • 1 cup dry white wine

Instructions

  1. Directions
  2. The night before (preferably)
  3. Stir 2 teaspoons of Poultry Rub into 2 Tablespoons of olive oil/
  4. Wash and remove skin from chicken thighs. Dry and coat with above mixture.
  5. Cover and leave in the refrigerator.
  6. In glass jar, stir 2 teaspoons red pepper flakes into 1/2 cup olive oil and let infuse overnight.
  7. Ready to Go
  8. Heat chili infused olive oil in large skillet.
  9. Brown chicken on each side, about 5-7 minutes.
  10. Remove chicken to plate.
  11. Add mushrooms and peppers and saute for 5 minutes.
  12. Add garlic and and stir for a few more minutes.
  13. Add olives and parsley and continue to stir for a few more minutes.
  14. Return chicken to sautee pan.
  15. Add white wine, brined black peppers and bring to boil.
  16. Simmer covered for about 20 minutes, turning chicken over occasionally, until chicken it done throughout.
  17. Plate chicken and spoon sauce on top. Serve with side of linguini.

Herb Marinated Caprese

 

Herb Marinated Caprese

The simple step of infusing the olive oil with dried thyme, oregano and red pepper flakes before drizzling it on the mozzarella adds verve to this lovely, aesthetically pleasing classic from the island of Capri.
Course Appetizer, Salad, Side
Cuisine Italian
Prep Time 5 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients

  • 1 lb mozzarella fresh
  • 3 tbsp extra virgin olive oil
  • 1 tsp organic thyme dried
  • 1 tbsp organic oregano dried
  • 1/4 tsp fine sea salt
  • 1/4 tsp organic ground black peppercorns
  • 1/2 tsp organic red pepper flakes
  • 1/2 cup basil fresh, cut into thin strips
  • 4 Tomatoes
  • 1 1/2 tbsp balsamic vinegar preferably white but red is fine
  • 1 baguette thinly sliced

Instructions

  1. Slice mozzarella and tomatoes in similar thicknesses.
  2. In a small bowl, stir oregano, thyme, red pepper flakes, salt and pepper together with olive oil.
  3. Pour herb-infused olive oil over mozzarella and let sit for at least one hour.
  4. On large platter, arrange tomatoes and mozzarella in layers. Drizzle with balsamic vinegar and garnish with shredded fresh basil.
  5. Serve with sliced baguettes.

Spicy Steak Fries

This is adapted from a Gourmet recipe published in January 2002. Sweet potatoes are not big in my house, so I replaced the sweet potatoes in the original recipe with good old spuds … and this is now a favorite. It goes equally well with an omelet or hamburgers.

Ingredients

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Apres Ski Lasagna

 

Coming in from the slopes, rosy-cheeked and hungry? Wouldn’t it be nice if you had this hearty lasagna dinner all ready for a warm-up in the oven?  Fennel seed adds a bright sassy note to this age-old favorite.

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Spaghetti Carbonara with Frisée

(adapted from Frank Crispo’s Spaghetti Carbonara as printed in Esquire)

Frank Crispo shows three strokes of creative genius in his take on the traditional dish. First, instead of using only bacon, he ups the complexity with a trio of pork meats. Second, the addition of frisée lightens the heaviness and adds a subtle green freshness. Third, rather than scrambling the egg in the process, he poaches an egg on the side and tops the pasta with white clouds of poached egg and a twist of the pepper mill at the last minute, resulting in a gorgeously aesthetic presentation and avoiding that gloppy texture of traditionally prepared carbonara. I’ve tinkered with it over the past year to suit my family’s tastes, adding red pepper flakes for spice (although some of my kids still add Tabasco to it) and pasta water for extra smoothness. This is the best version I’ve come up with. So far…. Continue reading