Recipes

Angelo's Porcini Encrusted Steak with a Compound Butter, Scalloped Potatoes and Broccoli Rabe

Angelo's Porcini Encrusted Steak with a Compound Butter, Scalloped Potatoes and Broccoli Rabe

 

Steak ;
4 steak fillets of choice
2 tbsp of brown sugar
2 tbsp of garlic powder
1 tbsp of Omnivore porcini salt
2 tbsp extra virgin olive oil
Heat oven to 350
1. Mix all dry ingredients together and turn dry rub out onto cutting board
2. Coat steaks on all sides with rub. Heat cast iron skillet till smoking, add EVO, add steaks. Sear for 3 minutes per sides, then finish in a 350 oven, for approx 10-15 minutes until internal temp reaches 135.

Compound Butter;
3 anchovies
1 stick of unsalted good quality room temperature butter
1/4 cup chopped parsley
1/2 tbsp Omnivore porcini salt
1. With your knife, Mash the anchovies into a paste.
2. Smash the butter into a thin layer on your board. Sprinkle the butter with the anchovies, parsley and Porcini salt. Fold the butter over several times until the ingredients are evenly mixed into the butter.
3. Form the butter into a cylinder and tightly wrap with Saran Wrap. Chill in fridge. To use cut a small round and place on top of hot steak.

scalloped potatoes with Organic Omnivore Porcini salt blend

Scalloped Potatoes;
4-5 Medium Yukon gold potatoes
2 tbsp butter
1/4 cup flour
1 Cup of heavy cream
1 Cup of Whole Milk
2 cloves of garlic
1 tbsp of Omnivore Porcini salt
1 cup grated gueyere cheese
Method;
Preheat oven to 350
1. Peel potatoes, use a mandolin to Slice potatoes 1/8” thick. Place in pot, cover with water, bring to a boil and reduce to simmer for approx ten minutes. Drain when potatoes are opaque and still firm to the touch. Set aside to cool.
2. In a sauté pan, melt the butter, crush the garlic and add it to the pan. Dump in the flour all at once and stir rapidly. Grab a whisk and quickly whisk in the cup of cream, and then the cup of milk. Your final béchamel should be thick like soup, if it’s too thick whisk in some water. Lastly whisk in 1/2 tbsp of Omnivore porcini salt.
3.  Rub baking dish with butter. Smear some béchamel on the bottom of the dish. Then Layer potatoes, grated cheese, béchamel and Omnivore porcini salt, until you have approx 3 layers.
4. Bake in oven for 30 minutes.

Broccoli rabe;
1 bunch of Broccoli Rabe
1 tbsp Extra Virgin Olive Oil
1 tsp Omnivore salt
Juice of 1 lemon
1. Remove an inch from the stems and blanch in boiling water for two minutes. Remove and drain.
2. Heat cast iron pan till smoking, add 1 tbsp of Exra Virgin olive oil. Immediately add broccoli, Omnivore salt, and lemon. Serve.

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Mother's Day Brunch... Sicilia savory galettes


Ingredients 
  • 1 box of Dufour classic puff pastry 
  • 2 large shallots 
  • 1 bunch spring onions
  • 1 egg (for egg wash mix with 1 Tbs of water)
  • 6 small eggs
  • 1 packet of prosciutto
  • 8 oz Fontina cheese grated
  • 6 tsp Sicila
For the Filling
  • 1/2  c  Whole Milk Ricotta 
  • 1/4 c  Creme Fraiche
  • 1 egg yolk
  • 1 Tbsp Olive oil
  • 1/8  teaspoon Omnivore SALT

Directions
1.  Defrost the pastry dough per the the directions on the box
2. In a food processor blend the Filling ingredients until combined. 1 min.
3. Chop and Saute shallots and Spring onions in a pan with olive oil 1/2 tsp of Sicilia and until soft. Set aside
4. Grate the Fontina cheese. Set aside
5. Unroll pastry dough onto parchment paper on a metal tray  
6.  Score the border of the pastry dough 1/4 inch 
7.  Apply the egg wash to the rim the the pastry. (crack 1 egg and 1Tbs water into a bowl and whisk)
8. Add filling to the pastry sheet, smoothing it out up to the boarder of the egg wash area
9. Sprinkle the shallots, onions, and fontina cheese onto the pastry
10. Cook for 15 mins at 400 degrees, then remove from oven
11. Carefully crack the 6 eggs onto the pastry, and put back in oven and bake for another 10 mins until the crust is golden brown 
12. Top with prosciutto and Sicilia
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Sicilia Vegetarian Enchiladas... Happy Cinco De Mayo Omnivores!

Sicilia Vegetarian Enchiladas... Happy Cinco De Mayo Omnivores!

Recipe Created by Dara Mulligan

 Ingredients:

  • 10 to 12 tomatillos husked, rinsed and cut into half
  • 3 large poblano chilies
  • 5 tablespoons olive oil
  • 4 tsp Omnivore Salt
  • 3 Tablespoons Mexican crème, sour cream or crème fraiche
  • 3 garlic cloves, peeled and roughly chopped
  • 1 whole jalapeno
  • I bunch cilantro, reserve a few extra sprigs for garnish
  • 3-6 tablespoons Omnivore Sicilia Sauce
  • 1 large red onion, diced, set some aside for garnish
  • 1 small carton of mushrooms (button, oyster or shiitake are good), stemmed and sliced
  • 1 can drained black beans
  • 2 cups of grated jack cheese
  • 1 bunch of spinach
  • 8-10 corn tortillas
  • 1cup crumbled Mexican queso fresco or other fresh cheese like feta or goat cheese

Sauce;

  • Preheat Oven to 350
  • Husk, rinse and half the tomatillos, place in bowl and toss with (1) tbsp. of the olive oil and (1) tsp omnivore Salt, place cut side down on a roasting sheet
  • Slice poblanos in half, remove the seeds and devein. Place cut side down next to the tomatillos
  • Roast at 350 for 10- 15 minutes or until soft to touch, let cool and remove skin and stem from poblanos
  • Devein and remove seeds from Jalapeno, place in blender with garlic, cilantro, (1) tsp Omnivore Salt and 1 tbsp. of olive oil, puree till smooth and set aside
  • Place the cooled tomatillos, only (1) poblano, (2) tbsp. of crema and (3) tbsp. of Omnivore Sicilia Sauce in the blender and puree till smooth.
  • Set remaining poblanos aside for filling
  • In a large bowl, combine the cilantro puree, tomatillo puree, 1 tsp Omnivore Salt and 2 tbsp. of Omnivore Sicilia sauce

 

Filling;

  • In a heavy bottom pan over medium heat, heat 2 tbsp. of Olive oil
  • Finely dice onions and garlic, add to pan and sauté till translucent
  • Slice mushrooms, add to the pan with (1) Tsp Omnivore salt , cook over medium heat till soft
  • Pile the spinach on top of the mushroom mixture, turn to low and
  • cover with a lid, cook till spinach is wilted, mix well, remove from pan and strain
  • Mash the drained can of black beans with a potato masher
  • Chop remaining poblanos
  • In a large bowl combine Mushroom mixture, beans and Poblanos, set advise

 

Assembly;

  • Warm (2) tbsp. Oil, dip the tortillas on both sides into the oil one by one to soften, place in a damp tea towel to keep moist
  • Select a baking dish that is oven proof and that will snugly fit 8-10 enchiladas, cover the bottom of your baking dish with 4-5 tablespoons of sauce
  • Fill one tortilla with (2) tbsp. of the filling and (1) tbsp. Jack cheese and roll For an extra kick, drizzle on more Sicilia sauce, place tortilla seam side down in baking dish, make sure to pack them tightly in the baking dish so they stay folded

 

  • After you assemble all of the enchilada’s in the baking dish, sprinkle the remaining Jack cheese and sauce on top
  • Mix together (1) tbsp. of Omnivore Sicilia Sauce and the remaining (1) tbsp. of crema, and drizzle on top
  • Crumble the queso fresco on top and sprinkle the remaining (1) tsp Omnivore Salt
  • Bake uncovered for approx. 20 mins until browned and bubbly
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Angelo's wild fennel cakes

Angelo's wild fennel cakes

It's Wild fennel time! One of our favorite ingredients is finally in season and invading roadsides and hills!  
Angelo's famous wild fennel cakes are a must: easy to make, seasonal and absolutely delicious! Eat them freshly fried with a sprinkle of Omnivore Salt or at room temperature with Omnivore Sicilia Sauce. Either way they are completely addictive!

INGREDIENTS:

4 cups of finely chopped tender fennel stalks
2 eggs
2 cup of Parmigiano ( finely grated )
1 cup of course bread crumbs ( made from day-old bread )
5 cloves of garlic ( finely minced )
1 pinch of crushed red pepper
1 cup of canola oil + 3 tbsp of extra  virgin olive oil
Omnivore Salt

Finely chop the tender inner fronds of the wild fennel bush ( 1/8" inch ) and a handful of fennel fronds. Parboil the fennel for few minutes, then drain it. Let is sit for 30 mins and fluff with a fork to release the steam. It is best to have the fennel dry before you add the other ingredients. Mix in a large bowl the fennel, bread crumbs, minced garlic  Parmigiano cheese and Omnivore Salt. Add the 2 eggs and mix together by hands. Take a rounded tablespoon and form to a cake. The mass should not be too dry nor very wet. Fry the cakes in oil a high heat oil like sunflower  until lightly browned on both sides and air dry on paper towels.  Sprinkle with Omnivore Salt and serve.
Buon Appetito!

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Oysters with Vulcano Classic

Our grandparents used to say "Only eat oysters in months with the letter R". We like to eat oysters all the time.....

omnivore vulcano and oyesters

We shucked the oysters and enjoyed them raw paired with Omnivore Vulcano classic (to add a little kick), or with Vulcano Ginger (if you want to get creative).

Try a mignonette made with: 

  • 2 tablespoons of Vulcano classic or Vulcano Ginger (for a more spicy, exotic flavor)
  • 1/4 cup champagne vinegar 
  • 1/2 teaspoon finely chopped shallots 
  • 1 pinch Omnivore Salt

 

Or if you are intimated by shucking oysters, or don't want to eat them raw, place them cupped side down on the grill, covered with aluminum foil. Grill the oysters until they begin to open (about 4 minutes), remove from the grill and let cool slightly 1 or 2 minutes.

 While they are cooling mix 4Tbs of mayonnaise with 2Tbs of Vulcano Classic or Ginger in a small bowl. Then, keeping the cupped side down to retain as much liquid as possible, remove the top shell by cutting the muscle away from the shell. Place a dollop of the mayo mix on each oyster and place back onto the grill for another 4-5 minutes until the mayo mixture it heated and becomes creamy.

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Asparagus with Gribiche Sauce....This is a delicious way to use up those Easter eggs!

2 hard cooked eggs
1 medium shallot, diced fine
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
zest of ½ a lemon
1 Tbsp capers, rinsed and chopped
10 gherkins (pickles)
¾ cup extra virgin olive oil
1 tsp Omnivore Limone
 1 bunch of asparagus

To prepare the Gribiche sauce, chop all the herbs and shallot finely and place into a medium bowl. Next, remove the shell from the hardboiled eggs and chop up into small pieces set aside. Zest 1/2 lemon into the bowl, and rinse and roughly chop the capers and gherkins. Add the Omnivore Limone and olive oil to the bowl. Then fold in the chopped egg. Set aside. 



To prepare the asparagus, rinse with cold water and snap off the ends where they break naturally.

Fill a large bowl with water and 6-10 ice cubes and allow to sit. We will be placing the cooked asparagus from the boiling water into this bowl to stop the cooking process. 

Bring a large pot of water to a boil,  then place your asparagus into the pot and cook for 2-4 minutes, depending on the size of the stalks.

Remove the asparagus and put directly into the ice bath. Wait 1-2 mins then remove from bath and let drain on paper towel to remove excess water.

Lay your asparagus out on a platter and ladle the Gribiche over the asparagus to serve.

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POTATOES GRATIN

POTATOES GRATIN

omnivore salt on roasted potatoes

INGREDIENTS

3lbs medium potatoes peeled
3 Tbs unsalted butter
1 ½ cup heavy cream
Omnivore Salt to taste

 omnivore salt on roasted vegetables

Using a mandoline slice the potatoes approximately 1/8 inch thick.
Lightly butter a 12 inches baking disH, start layering the potatoes (edges overlapping), and lightly sprinkle each layer of potatoes with Omnivore Salt.

the perfect potatoes gratin seasoned with Omnivore Salt, organic seasoning

Fill two thirds of the way up the dish and pour the cream over the potatoes until completely coated.

Gently press down to distribute the cream evenly and dot the potatoes with 2 tablespoons of butter.

 potatoes gratin with omnivore salt

Cover the dish with aluminum foil and place in a 400 degrees F preheated oven for 45 min.

Remove the foil, and check to see if the potatoes are tender. Then bake uncovered for 20 more minutes until golden brown.

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SPRING RACK OF LAMB 

SPRING RACK OF LAMB 



Ingredients:

2  racks of lamb
3  cloves garlic, crushed
The rind of 1/2 of a lemon    
4 sprigs fresh rosemary
1 1/2 tsp Omnivore Salt
1/4 cup Omnivore Sicilia
 

To prepare the lamb, rub with Omnivore Salt, then cut each rack in between each rib and let the meat hang down. Then join the 2 racks of lamb with toothpicks to hold the two pieces together to make the crown. Then tie, with kitchen or butcher string, around the crown to keep it in place.

Add the pieces of crushed garlic, sprigs of rosemary and lemon peel between every other rib.

Place into a preheated oven at 410 degrees Fahrenheit for 20 minutes. 

Remove from oven and baste with Omnivore Sicilia.

Let it rest for 10-15 minutes, cut and serve.

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SHRIMP AL GRECO

SHRIMP AL GRECO

 

This savory, tangy dish is the perfect dip for the Holidays. Your family and friends will be in for a treat. see the recipe below and enjoy for the Holidays!
 
Ingredients

1 1/2 lbs of large fresh or frozen shrimp, peeled, head and tails off, deveined
6 tbs orzo or dry white sherry 
1-2 Tbs Omnivore Limone
2 Tbs SICILIA
1/2 lemon juiced
1 Tsp grated lemon zest
1 cup crumbled Greek feta
2 Tsp dried oregano
2 Tbs finely chopped parsley
4 Tbs extra virgin olive oil
1  red onion finely chopped
1 green chili, finely chopped
2 garlic cloves, chopped
2 cups chopped can tomatoes


   

Instructions:                               

  1. Place the shrimp, the ouzo or sherry , and the lemon juice in a bowl, cover and refrigerate from 15 mins to 1 hour
  2. In a large deep skillet, heat  2 Tsp of the olive oil over medium heat. Add the onion and the chili and cook, stirring until wilted. Stir in half the garlic. Add the tomatoes and bring to a simmer. Add the 2 Tbs SICILIA stir to blend. Season with Ominviore Limone.  Raise the heat to medium high and cook for 15 mins, until most of the watery liquid from the tomatoes has evaporated.  

3. Add the shrimp and garlic, toss in the skillet and cook until shrimp turn pink. Spritz with the remaining 3 Tbs of ouzo or sherry. Stir in the lemon zest and feta. When the feta starts to melt , gently stir in the oregano and parsley. 

4. Remove from heat and serve with toasted bread.

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