It's BBQ Time!!

BBQ season is back and Oil & Vinegar is taking it to the next level! So, clean off the grill and enjoy the warmth of outdoor cooking with friends and family. 

BBQ recipes and product news

Give your menu a culinary twist with delicious new products and all the tools to make it easy. In grand Oil & Vinegar style, we start the promotion in our on-tap section with a new flavored oil that is sure to become a “foodie” favorite. We introduce Extra Virgin olive oil with Bell Pepper. Five years of research went into perfecting the best way to preserve the flavor of spices, vegetables and fruits by using the olive oil as a preservative and the results are amazing!

 

 

Main course: BBQ Burgers  

J-BURGER:

Finely chop 2 slices of stale bread without the crust in a food processor. Mix 1 LB of minced meat with 3 tbsp J-Burger seasoning and the bread. Form 4 hamburgers using the burger press. Cook the burgers on the grill; 15 minutes or until tender. Serve plain or with your favorite Oil & Vinegar sauce. Fan favorites: Chili garlic sauce or Roquefort creme!

CHICKEN BURGER:

Mix 1 LB of ground chicken with 1 Tbsp garlic mustard, 1 Tbsp basil creme, 3 tsp Chicken Rub, salt and pepper. Form 4 burgers with wet hands. Brush the burgers with olive oil and bake for 5 to 10 minutes. Serve with Red Pepper Tapenade. 

New! Hamburger Press $ 29.95

FISH BURGER:

Grind 2/3 LB cod fillet in a food processor. Add1/2 LB of grated carrot, 1 egg, 1 tbsp Seafood Rub and salt and pepper. Form 4 burgers with wet hands. Beat an egg in a soup bowl. Take another soup bowl and fill with 6 tablespoons of breadcrumbs. Run the burgers through the egg and then cover with the breadcrumbs. Heat a pan with grapeseed oil.  Fry the burgers for 15-20 minutes. Serve with Wasabi Dressing.

VEGGIE BURGER:

Tear 150g (1/4 lb) pita bread into pieces and soak in water. Squeeze the bread well. Grind 1 pound canned chickpeas (drained weight) in a food processor with the bread, add 2 chopped garlic cloves, half a shallot finely chopped, 1 finely chopped chilli and 2 tbsp Melange de France herbs. Add 1 tbsp of Spanish olive oil, the juice of ½ lemon and salt and pepper. Cut the spring onion into thin rings and knead through the mixture. Leave the mixture to cool in the refrigerator for 30 minutes. Form 8 burgers from the cold mixture and cover the burgers with flour. Heat some grapeseed oil and fry the burgers 5 min. until brown. Serve with tzatziki dip.

Side dish: Stuffed Potato

 Ingredients:

• 4 large Russet potatoes
• 4 teaspoons Patatas Bravas
• 6 tablespoons bell pepper olive oil
• 6 tablespoons sour cream
• 2 tsp smoked paprika powder
• 1 spring onion

Preparation:

Boil the potatoes with the skin for 15 minutes until cooked. Soak the Patatas Bravas in 1 tablespoon hot water. Add the paprika mix oil to the Patatas Bravas herbs when they have absorbed the water completely. Drain the potatoes and prick the potato with a fork. Take 4 pieces of aluminum foil. Place the potato in the middle and rub them well with the herb oil. Close the packets at the top. Bake the potatoes for 15-20 minutes on the barbecue. Mix the crème fraîche with the smoked paprika powder. Cut the spring onions into thin rings. Remove the potatoes from the grill and cut length wise. Divide the sauce and spring onions over the potatoes.

Salad: Spinach Salad

Ingredients:

• 1 zucchini 
• 4 tbsp olive oil with rosemary
• 3 cups fresh leaf spinach
• 4 ounces soft goat cheese
• 4 tsp honey with walnuts
• 3-4 tbsp Spicy Raspberry dressing
• 1/2 cup fresh raspberries
• black pepper

Preparation:

Slice wisps of zucchini with a vegetable peeler and mix in a bowl with the olive oil with rosemary. Grill the zucchini briefly on the barbecue. Remove the stalks from the spinach leaves. Mix the spinach with the zucchini and season with pepper. Divide the goat cheese into 4 pieces of aluminum foil and place the cheese in the middle. Spoon 1 teaspoon of honey over the cheese with 3 walnuts. Close the foil at the top tightly. Set it for a few minutes on a grill that is heating up. Remove the packets from the grill when the cheese is soft and warm. Divide the spinach, zucchini, raspberries and goat cheese on the plates. Divide the Spicy Raspberry dressing over the salad.

 

Dressings!

Spicy Raspberry Dressing 
Fresh Lemongrass Dressing
Exotic Soy Dressing

$ 8.95

Easy!

Try this fun and practical gadget for easy cleaning of the grill, BBQ or oven.

$ 9.95

 

J-Burger

J-Burger is made with fresh chopped onion, herbs and spices for the best burgers in town!   

$ 6.95

Trees can't Dance

An innovative, new product from Trees Can not Dance Foods,
Marinade in the bag:

Texas Barbeque Marinade
Spicy Cajun Marinade 

$ 7.95 

Joining friends for a BBQ?  

Add passion to the party with a signature Oil & Vinegar gift!

Delicious Doughnuts!

When I was a little girl, my grandma taught me how to make doughnuts.  I remember spending hours making the dough, rolling it out and, of course, deep frying them to perfection.  Every time I made them after that first lesson, was an all day affair.  The recipe made dozens, so everyone in the neighborhood would get a plate; needless to say, as I grew older and got busier, I made doughnuts less and less often. 

It has been years since I made doughnuts, so I can’t tell you how thrilled I was to be flipping through the January edition of Shape Magazine to come across a recipe for Rosemary – Olive Oil Fōnuts; quick, easy and the original recipe makes only two dozen.  I adapted the recipe so I could use Oil & Vinegar ingredients, which made it even easier for me, and the ultimate bonus is they have only 143 calories per fōnut!  (no deep frying!)

Here is the adapted recipe:

2 cups all-purpose flour
¾ cup sugar
2 ¼ teaspoons baking powder
1 tablespoon + 1 teaspoon of Rosa Maria Dipper
2 large eggs
¾ cup milk
¼ cup grapeseed oil
½ cup lemon olive oil
¼ cup pine nuts, toasted (for use after the Fōnuts are baked).

    1.  Preheat the oven to 350°F.  Lightly coat two 12-slot mini doughnut pans with cooking spray.

    2.  In a large mixing bowl combine the dry ingredients.

    3.  In a medium mixing bowl whisk together the remaining ingredients minus the pine nuts.

    4.  Make a well in the center of the dry ingredients and add the wet ingredients.  Mix until just combined.

    5.   Spoon the batter into the doughnut pans, each about 2/3rds full and bake for 10-12 minutes until slightly golden.  Let them cool slightly.

    6.  While the Fōnuts are baking, pulse the pine nuts in a grinder to form  a powder, then take the Fōnuts out of the pan, lightly spray the tops with cooking spray and dip them into the pine nut powder.

The original recipe can be found in the January issue of Shape Magazine or on the shape.com website.  It calls for salt, but our Rosa Maria Dipper has enough salt in it that you won’t need to add extra.  You also won’t need the zest of the lemon; our lemon olive oil is crushed with the lemons.  I used the zest of lemon as well, and think it would be more balanced with the rosemary if I hadn’t used the zest.  Instead of making two dozen Fōnuts I made 12 Fōnuts and 36 holes, so if you are curious how they turned out stop by the store in Bellevue Square tomorrow, January 10^th for a taste!