Blog – tagged "Omnivore Sicilia recipes"




I recently made tamales with friends and decided to bring a jar of OMNIVORE SICILIA with me. When I arrived, the kitchen smelled wonderful, and a pot of tamale sauce was on the stove that had been simmering all day.  We started to make the tamales and soon we ran out of the sauce, so I pulled out the jar of SICILIA from my bag and it was a revelation to us all. SICILIA, with its bold, earthy flavor, tastes like something that takes hours on your stove to make.  It has a unique, complex flavor that comes from the sweetness of balsamic vinegar, the smokiness of the ancho peppers and the acidity of tomatoes. It is the perfect tamale sauce! Try it and you'll never make tamale sauce again!

Photo above: by Romulo Yanez


  • 30 dried cornhusks
  • 1 Cup (8 oz.) pork lard
  • 3 Cups tamale flour
  • 2 Cups barely hot water
  • 1 Teaspoon Omnivore salt
  • 2/3 Cup vegetable oil
  • ½ jar of Sicilia
  • 5 cups filling such as pork or shredded chicken or roasted poblano chilies

RECIPE -from Roberto Santibanez's Truly Mexican

 Soak the cornhusks in cold water 30 minutes

Meanwhile, beat the lard on medium –high speed using a standard mixer until fluffy, 3-5 minutes (if using a hand mixer double the beating times).

Meanwhile, mix together the tamale flour, water, and salt with your hands in another large bowl until you have uniform dough.

Add half of the dough to the lard and beat to combine.

Add the oil and the remaining dough to the lard mixture and beat on medium- high speed for 10-15 minutes until it has the texture of a fluffy frosting.

Season the batter to taste with additional salt. The batter should taste salty, as some of the salt will leach out during steaming.

Drain the cornhusks. Put a heaping spoon of batter (about 1/3 cup) on the concave side of a husk. Spread the batter to flatten it slightly and evenly.

Put a few tablespoons of the filling in the middle of the batter and top with a teaspoon of OMNIVORE SICILIA. Enclose the filling in the batter as you fold over the husk, doubling the pointed end over the bottom half. The rounded end will remain open. Repeat with the remaining batter, filling the husks.

Fit the tamales into the deep steamer basket of a pasta pot with the open ends up.

Fill the pot with 1 inch of water, and insert the tamale filled steamer basket and cover the tamales with more cornhusks, then a damp cloth and the lid.

Bring the water to a boil and steam the tamales, adding more boiling water if you need to, for 45 – 50 minutes or until the tamale separates form the husk easily when you unwrap them.

Tamales keep stored in an airtight container in the refrigerator for up to 3 days or in the freezer bags up to one month. If you freeze the tamales, defrost them overnight in the refrigerator before warming them. To reheat, re-steam in their husks for 30 mins.




colcannon with omnivore sicilia for a perfect san patrick's day

Have you ever had colcannon? It is one of the most celebrated Irish potato dishes and a very simple recipe. This year we decided to tweak it by adding a spoon of Sicilia

  • 2 lbs russet potatoes
  • 4 full cups of chopped greens (kale, chard, cabbage or other leafy greens)
  • 1 1/3 cups of milk
  • 4 tbsp unsalted butter
  • 4 scallions (green part only) minced
  • 2 tsp Omnivore Sicilia 
  • Omnivore Salt
Boil potatoes in a large pot. Cover the potatoes with water and cook on medium- high until tender. Drain off the water, set aside and cover to keep warm.
Melt 4 tbsp of butter in a large skillet over medium-high heat. Add the greens and cook until just wilted, for about 5 mins.
Add the scallions, the remaining butter, and Omnivore Sicilia in a medium pot. Bring to a simmer over medium heat and cook for about 2 minutes. Then add the greens, pour the milk, mix well, season to taste with Omnivore Salt, and add the potatoes. Mash until smooth, leaving a few small lumps in the potatoes. Remove the pot from heat, and serve immediately.

To serve in the traditional Irish manner, make a small well in the center and place two big spoons of soft butter to make a “lake.”  Add a teaspoon of Sicilia to the melted butter serve in the Sicilian way :).
Serve immediately, spooning the butter from the well onto each serving, if desired.

Photography Credit: Elise Bauer

Coffee and Omnivore Salt rubbed grilled export rib roast

This most impressive, delicious roast should not be reserved just for holidays! So, fire up the grill and get ready to have the best Prime Rib of your life (that was the consensus at the dinner table)! Adjust cooking time based on the size of the rib roast. *We were feeding a hungry crowd, so I had no time to photograph before serving, but here are a couple of shots of the after meal.

wild idea buffalo rib seasoned with Omnivore Salt


1 Wild Idea Prime Rib Export Roast, rinsed and patted dry
2 Tablespoons olive oil
2 onions, peeled and sliced into thick slices
4 tablespoons finely ground coffee
1 tablespoons chili powder
2 tablespoon black pepper
1 tablespoon smoked paprika
1 teaspoon ginger
Omnivore Salt
Vulcano Classic or Sicilia

 1)  Place prepped Wild Idea Buffalo Export Roast on a baking sheet and rub with olive oil.

2)  Combine all rub ingredients, and rub into export roast. Let export roast rest at room temperature for two hours before cooking.

3)  Prepare char grill, creating a hot pile of coals or wood. I used mesquite wood charcoal. Place rack at the highest elevation of the grill.

4)  Preheat oven to 500° and place the oven rack in the center of the oven.

5)  Place sliced onions on a lightly oiled, shallow rimmed baking pan. Place
prepared roast on top of the onions, sprinkle Omnivore Salt, and place in pre-heated, hot oven for 25 minutes. The roast will become very dark from the rub.

6)  Slide hot coals to one side of the grill, and place the seared rib roast over the indirect heat side of the grill. Top the roast with some of the sliced onion from the roasting pan. Insert a meat thermometer into the thickest center of the roast.  Open grill vents half way and cover the grill with the lid while the roast is cooking.

7)   Grill the seared roast over the indirect heat for about 10 minutes per pound, for a medium rare result. The internal temperature should read 135°. The shape of the roast will effect the cooking time, so be sure to rely on your meat thermometer too, to insure you are cooking to the temperature of your liking. Rotate the roast half way through cooking time and occasionally add more wood chips or charcoal as needed to maintain a grill temperature of 350°. * We prepared a 14 pound roast and my indirect grill time was two hours to reach the 135°.

8)  Remove the roast from the grill, place on a cutting board, and cover tightly with foil. Allow tot rest for 15 minutes before carving.

9)  Slice with a sharp knife, cutting around the rib bones at the crown base. Season the slices of rib roast with Omnivore Salt, if needed. Finish with Omnivore Vulcano Classic or Omnivore Sicilia to add a little kick.


Recipe curtesy of  Wild Idea Buffalo

10 ways to use Omnivore Sicilia

One of the most frequent question customers ask is: What is the best way to cook with Sicilia? 

Here you have 7 tips on how to cook with our concentrated condiment, posted by our friends from Garibaldi Goods.

omnivore sicilia is a gourmet, organic, sugar free condiment with balsamic vinegar, ancho pepper

The consistency of thin tomato paste, this sauce is a reduced blend of tomatoes, balsamic vinegar, fennel, spices, and chile. It's got a kick to it -- as much a flavor enhancer as a stand-alone condiment. Use it anywhere you might need an extra boost of umami or an echo of heat. 

The savory-sweetness of balsamic vinegar, and fruity tomatoes reflects the agrodolce flavor profile present in so many Sicilian dishes. Chili and garlic make it adaptable to almost and cuisine and it can be thinned with the addition of olive oil. We find new uses for it every day, and while a little goes a long way we tend to throw it into almost everything. Here are our 10 favorite ways to use Omnivore Sicilia:

    1. Sautéed into soffritto as a base for braises, soups, and hearty bean stews
    2. Brushed over pie dough, layered with sliced vegetables in a savory galette
    3. Tossed with cubes of tofu and eggplant before grilling
    4. Spooned over fried eggs and avocado toast
    5. Stirred into homemade tomato sauce
    6. Slathered over poultry and steak before roasting
    7. Folded into Greek yogurt as a dip for fresh vegetables
    8. Layered into a muffaletta, with olive tapenade, meat, cheese and veg
    9. Whisk with olive oil and red wine vinegar in a spicy vinaigrette

Roasted Winter Vegetables with Omnivore Sicilia, Omnivore Salt and Gremolata

roasted vegetables with Omnivore Sicilia and Omnivore Salt. Delicious seasonal recipes


1 Cauliflower broken into 1/3 inch slices
1 lb Brussels sprouts, trimmed and quartered
2 Bunches baby carrots, trimmed
Omnivore Salt to taste (2 tsp ore more)
¼ Cup extra virgin olive oil
3 Tbsp Sicilia Sauce


¼ Parsley finely chopped
2 Cloves garlic minced
Zest of 1 lemon

roasted vegetables tossed with Omnivore Sicilia and seasoned with Omnivore Salt 

Pre-heat the oven to 425 degrees F.
In a large bowl toss the vegetables with Omnivore Salt (use a generous quantity), olive oil and Omnivore Sicilia.

Place vegetables in two sheet trays and roast in the oven until cooked, 15-20 minutes.

To make the gremoalata combined the finely chopped parsley with minced garlic and freshly grated lemon zest

Place the roasted vegetables on a platter and garnish with gremolata.


Roasted pork loin with Omnivore Salt and Sicilia


5 Lb Pork loin boneless (we used LLano Seco)
1 Tsp Fennel seeds lightly crushed
1 Tsp Coriander lightly crushed 
5 Fresh garlic finely chopped
2-3 Tbs Sicilia
Omnivore Salt to taste (we used about 3/4 tsp per #)


Season the loin one day before to give time to Omnivore Salt, the herbs, the spices and the garlic to permeate and perfectly flavor the meat. 

Make a slit 3/4 of the way up the fat cap using a sharp knife. Open it like a book.

Lightly crush coriander and fennel in a mortar and finely pestle the garlic. Combine all together and season the roast all over:  Put 2/3 of mixture between the meat and fat cap. Rub the rest on the outside and let it rest overnight.


Preheat the oven temperature to 400°F. Take the pork roast out of the fridge and let it sit at room temperature for 30 minutes to an hour. 

Tie some butcher string around the loin, 3 to 4 times.

Cook until the internal temperature reaches 140 degrees and the surface is nice and browned. Check temperature after 40-45 minutes and, when close to 140°F, brush with Omnivore Sicilia.

When ready, take the roast out of the oven and immediately carve it.


Pasta With Squid, Shrimp and Octopus with Omnivore Salt and Sicilia

Pasta with Omnivore Sicilia and Omnivore Salt

Although there are several steps involved in making this seafood-and-Sicilia-based pasta sauce, it all comes together quickly. 

  • 1 1/2 cups water
  • Omnivore Salt
  • 2 tablepoons Omnivore Sicilia
  • 8 jumbo (21-25 count) shell-on shrimp (about 6 ounces total)
  • 6 ounces baby octopus or large octopus (defrosted if frozen), cut into bite-size pieces
  • 8 ounces squid, cleaned (tentacles and body; defrosted if frozen), cut into bite-size pieces
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely chopped
  • 1 cup crushed peeled tomatoes (may substitute ripe tomatoes, peeled, seeded and chopped)
  • Pinch crushed red pepper flakes
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/4 cup thinly sliced fresh basil
  • 1/4 cup dry white wine
  • 12 ounces dried or 1 pound fresh linguine or fettuccine

Bring the water to a boil in a medium pot over medium-high heat. Add a generous pinch of salt.

Peel and devein the shrimp, adding their shells to the hot water as you work. Set a fine-mesh strainer or colander over the water; place the shrimp in it; cover and steam for 30 seconds, then transfer the shrimp to a plate. Repeat with the octopus and then the squid, steaming both for 30 seconds and transferring to the plate. Remove the strainer or colander and let the shrimp-shell broth cook for 5 minutes, then turn off the heat.

Combine 1 tablespoon of the oil and half of the garlic in a medium skillet over medium heat. Once the oil shimmers, add the steamed octopus and cook, stirring, for 1 minute. Remove from the heat.

Heat the remaining oil and garlic with the shallot in a separate large skillet over medium heat, stirring for 5 minutes. Add the tomatoes, Omnivore Sicilia and season well with Omnivore Salt, then add the crushed red pepper flakes, parsley and half of the basil; cook for 5 minutes, stirring occasionally. Strain the shrimp-shell broth over the sauce, then add the wine; increase the heat to medium-high; cook for 5 minutes.

Bring a large pot of water to a boil over high heat (for the pasta). Add a few generous pinches of salt.

Meanwhile, add the octopus and the oil and garlic (from the medium skillet) to the tomato sauce. Cut the steamed shrimp into chunks, then add them, plus the steamed squid, to the sauce; stir well and cook for 5 minutes. Season lightly with salt and pepper.

Add the pasta to the boiling water; cook according to the package directions, to al dente. Drain well, then transfer the pasta to a large platter or pasta serving bowl. Pour the seafood sauce over the top. Garnish with remaining basil; serve hot.

(Original recipe Kathy Gunst and Bonnie S. Benwick)

Summer green beans salad with Sicilian pepper vinaigrette!

Salad with Omnivore Sicilia

1 lb Green beans
1 Red pepper
2 tbsp. Omnivore Sicilia
1 Cup almonds
1/2 Japaleno
1 Clove of garlic
3 Tbsp of red wine vinegar
2 tsp Omnivore Salt
1/2 Cup extra virgin olive oil
5 oz Arugula
1 Bunch parsley
1 Bunch tarragon
1 Bunch mint
For the vinaigrette:
Roast the peppers at 350° for 35-40 minutes. Then put them in a small bowl, cover with plastic wrap and let sit for 10 minutes.

Blend roasted red pepper and jalapeno with garlic, red wine vinegar, 1 tsp Omnivore Salt, Omnivore Sicilia and olive oil.

oss almonds with 1 tbsp of olive oil and 1 tsp of Omnivore Salt. Roast in the oven at 350° for 7-9 minutes.
Blanch the green beans and let them cool down completely.

Chop the green beans and combine with almonds, tarragon, mint and parsley leaves.
Season with the Sicilian vinaigratte and garnish with prosciutto.

Buon Appetito!