Monday, June 25, 2012

Grilled Chicken Kabobs

Grilling?  This recipe for Chicken Kabobs is so tasty using chicken marinated with our STAR California Extra Virgin Olive Oil and fresh lemon.  Everyone is sure to love it.

Ingredients
Grilled Chicken Kabobs with Lemon and
 STAR Family Reserve Cannonball Olives
1/3 cup lemon juice
1/4 cup STAR California Extra Virgin Olive Oil
1/4 cup chopped fresh parsley
2 Tbs. finely chopped onion
2 garlic cloves, minced
1 Tbs. grated lemon zest
1 tsp. minced fresh thyme
1/2 tsp. salt
1/2 tsp. freshly ground pepper
4 chicken breasts without bone and skin
1 lemon thinly sliced
12 STAR Family Reserve Cannonball Olives
1 each yellow and red bell pepper, cut into 1 ½ squares
3 small zucchini cut in 1 ½ inch lengths
1 bunch green onions cut in 3 inch lengths

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Directions
In a large resealable plastic bag, combine the lemon juice, STAR California Extra Virgin Olive Oil, parsley, onion, garlic, lemon zest, thyme, salt and pepper. Next add chicken to the mixture. Seal bag and turn to coat; refrigerate at least 2 hours or overnight, turning occasionally. Drain and discard marinade.

Cut chicken into 1 ½ inch cubes and thread onto four 10 inch skewers with lemon slices and olives. Thread alternating vegetables onto four separate skewers. Place over medium hot coals or gas grill set to medium and grill, turning several times until cooked through, approximately 12 minutes.

Tuesday, June 19, 2012

Grilled Portobello Mushrooms

Grilled Portobello Mushrooms
Marinating your poultry, meats and vegetables before cooking or grilling is a great way to bring out the food's flavor, while adding extra flavor from the marinade itself.

Ingredients:
1/4 cup fresh rosemary, chopped
1/2 cup STAR Red Wine Vinegar
2/3 cup STAR Grapeseed Oil
1 clove garlic minced
Cracked black pepper to taste
Kosher salt to taste
3 Portobello mushrooms cleaned & sliced

Directions:
Combine all ingredients, except for the mushrooms, in a bowl and whisk.  Add the mushrooms into a large reclosable bag then add the marinade and toss gently. Let mushrooms stand at room temperature for about one hour in the marinade. Heat a grill pan or outdoor grill to medium-high heat coated lightly with STAR Grapeseed Oil . Grill the mushrooms 3 to 4 minutes on each side. Serve over salad, pasta or as a side dish.
Thursday, June 14, 2012

STAR Balsamic Soy Reduction

Star Balsamic Soy Reduction on Broccoli
Want to add some extra flavor to vegetables, fish chicken or meat?  A great way to do that is with a Balsamic Soy Reduction.


Ingredients:
1 cup STAR Balsamic Vinegar
1 cup Soy Sauce
1 tsp STAR Original Olive Oil
2 cloves of garlic, chopped in chunks
 back pepper to taste


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Directions:
Put everything in a small pot, bring to a boil over medium heat, then reduce to low heat and leave it alone for 30 minutes or so until it reduces in half. Stir once in a while.

Drizzle on top vegetables, fish chicken or meat


Tuesday, June 12, 2012

Who Produces the Most Olive Oil?



We bet it is not who you think it is!  This great map made by the North American Olive Oil Association has some great information.

Olive Oil Producers:
1. Spain
2. Italy
3. Greece

Olive Oil Consumption by Country:
1. Italy
2. Spain
3. USA

Olive Oil Consumption per Capita :
1. Greece
2. Spain
3. Italy




Tuesday, June 5, 2012

Shaved Summer Vegetable Salad

STAR's new range of original and all natural infused olive oils allows you to add an extra dimension of flavor to your favorite dishes. Creative chef, Ferran Adri√° passion for creating new concepts, techniques, textures and flavors inspired him to create this range of aromatic oils in partnership with STAR. This recipe uses the STAR Family Reserve Olive Oil with Fresh Basil.

Shaved Summer Vegetable Salad
Ingredients:
1 tbsp STAR
Family Reserve Olive Oil with Fresh Basil
1 lemon, zested and juiced
1 garlic clove, minced
3 spears asparagus
3 small zucchini
3 small yellow squash
1 carrot, peeled
Italian seasoning
salt and pepper to taste

Directions:
Using a vegetable peeler, shave thin ribbons of yellow squash and zucchini (do not peel them first). Stop at the center, and discard the center. Place ribbons into a medium mixing bowl.


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Then using the vegetable peeler, shave ribbons of carrot and add them to the squash. After that, using the vegetable peeler, hold the asparagus by the root end with your thumb, and shave the tender top parts of the stalks into ribbons and add to mixture. Discard the tough lower ends.

In a small mixing bowl, whisk together the
STAR Family Reserve Olive Oil with Fresh Basil, lemon zest, lemon juice, garlic, and a dash of salt and pepper. Pour vinaigrette over shaved vegetables. Toss with a dash of Italian seasoning, and salt/pepper to taste. Portion salad onto plates or serve family style.
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