Blog – tagged "Vulcano Ginger Recipes"
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Angelo's Chicken Milanese & Cucumber Salad

This is a Great Texture Combo.

Chicken Milanese
2 boneless, skinless chicken breast
1/2 cup olive oil
1/2 cup sunflower oil
2 eggs (beaten)
1 1/2 cup fresh bread crumbs
1/2 Tbsp. Omnivore Limone
1 clove of garlic pressed into breadcrumbs
3 Tbsp. finely chopped parsley
3 Tbsp. finely grated pecorino cheese
Mix the Limone, garlic, parsley, and pecorino with the breadcrumbs.
Dredge the chicken breast in the egg first then in the breadcrumb mixture on both sides, repeat again.
In a cast iron skillet, heat the oils over medium heat; you don't want to burn the breadcrumbs. Do not move. Cook for 8-10 mins on the 1st side then turn and cook another 8-10 mins on the other side until golden brown and cooked thru. Enjoy with Omnivore Vulcano Ginger for a tangy, mouthwatering twist!


Cucumber Salad
2 medium Japanese cucumbers, peeled
3 Tbsp apple cider vinegar
1/2 cup creme fraiche
3 spring onion thinly sliced

2 Tbsp fresh dill 
2 Tbsp fresh mint
1 clove garlic


Peel and slice the cucumbers in 1/8 inch circles. Add the thinly sliced spring onion to the cucumbers, and pour in the vinegar, mix gently with your hands to coat. Let sit for 5 mins. Add the creme fraiche and mix. Fold in the dill and mint to finish. 



MAKE YOUR OWN CORNED BEEF WITH OMNIVORE SALT

omnivore salt for san patrick's day
Corned beef with Vulcano Classic or Ginger isn't the usual St. Patrick's Day fare, but trust us on this...you'll smack your lips.
 
INGREDIENTS
  • 5 pound beef brisket
  • 2 quarts water
  • 100 grams (3.53oz- about a cup) Omnivore Salt 
  • 28 grams white sugar (about 1/4 cup)
  • 28 grams brown sugar (about 1/4 cup)
  • 17.5 grams cure #1, you can get this at Avedanos (SF) or at your favorite butcher store
  • 1 ea cinnamon stick, broken into pieces
  • 1 tbl yellow mustard seed, lightly cracked
  • 1 tbl coriander, lightly cracked 
  • 1/2 tsp red pepper flakes
  • 1 tsp allspice berries
  • 1/2 tsp ground mace
  • 6 ea dried bay leaves
  • 8 ea whole clove
  • 1/2 tsp ground ginger
  • 2 pounds ice
  • Vulcano Ginger or Classic
To make the brine:
Place water, Omnivore Salt, sugar, and spices in a stock pot and bring to a simmer. Stir occasionally until salt and sugar have dissolved.
Allow brine to cool for a couple minutes and add ice to bring the temperature below 40 degrees F.

Once it has cooled, place the brisket in a big zip top bag or in a container large enough to hold it, and completely cover the meat with the brine. Seal the bag or put a weight on top of the meat to hold it under the brine and cover. Keep refrigerated for 7-10 days. Check daily to make sure the beef is completely submerged and stir the brine.

After 10 days, remove the brisket from brine and rinse under cold water. Place the brisket into a pot, with the onion, carrot and celery and cover with water. Bring to a boil and then reduce the heat to low, cover and bring to a gentle simmer for 2 1/2 to 3 hours. Remove from cooking liquid and slice across the grain. 

To enhance the flavor of your recipe, serve accompanied by Vulcano Ginger or Vulcano Classic

Turn up the Heat with Vulcano Ginger

Turn up the Heat with our bundle of Vulcano sauces and recipes designed to seduce the palate.

oyster with vulcano ginger

INGREDIENTS

  • 2 tablespoons Vulcano Ginger Sauce
  • 12 fresh oysters, on the half shell
  • 1/4 teaspoon Omnivore salt (optional)
  • Lemon wedges

Directions

  1. Line platter with crushed ice. Arrange oysters atop ice.
  2. Spoon Vulcano Ginger sauce over each oyster.
  3. Serve oysters with lemon wedges.
  4. Sprinkle a touch of Omnivore salt to taste on top (Optional)

A big green salad with herbs and avocado, a baguette and a bottle of champagne will round out this meal.

Bloody Mary with Vulcano Ginger

So, what’s the secret to mixing a unique Bloody Mary? Simply add Omnivore Vulcano Ginger and Omnivore Salt to turn up the heat...

For a 48 hours only you get  Vulcano Ginger + Vulcano Classic at the discounted price of $14.

Bloody Mary with Vulcano Ginger

INGREDIENTS

4 oz tomato juice
2 oz vodka (for the adventurous drinkers use gin instead)
3 tbsp Vulcano Ginger
1 pinch Omnivore Salt
1 pinch celery seeds
1/2 teaspoon horseradish
juice of 1/2 lime
veggies to garnish

Kale chips with Omnivore Salt and Vulcano Ginger

If you like kale, this simple recipe from Farm Fresh to You is for you!

INGREDIENTS:

1 bunch kale (we used green, but any kale would work)
1 tablespoon olive oil
1 teaspoon Omnivore salt (available when you customize your box)
2 tablespoons nutritional yeast (optional)
Vulcano Ginger

 

kale chips with Omnivore Ginger and Omnivore Salt by Farm fresh to you

Preheat oven to 300 degrees Fahrenheit. Thoroughly wash and dry your kale leaves. Remove the stems, tear the kale into pieces and place in a bowl.

Drizzle the olive oil over the top and toss to coat. Sprinkle the Omnivore salt  and nutritional yeast, if using, over the top. Toss again.

Spread the leaves onto a baking sheet and try not to overlap -- overlapping will result in soggy kale chips. Bake for up to 20 minutes, or until completely crisp. Serve immediately.

Pair them with Vulcano Ginger, for a spicy, exotic bite.

 

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 fresh paired with a mignonette made with: 

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


If you are intimated by shucking oysters, place them cupped side down on the grill, covered with aluminum foil. Grill the oysters until they begin to open (about 4 minutes), let cool slightly and then, keeping them cupped side down and retaining as much liquid as possible, serve them paired with Omnivore Vulcano (to add a little kick), or with Vulcano Ginger (if you want to get creative).