Friday, March 22, 2013
Steamed Cod with Cabbage, Potatoes & Olives
8:49 AM | 
Posted by
STAR Fine Foods |
Ingredients
- 1 pound red potatoes, cubed
- 1 small head savoy cabbage, quartered
- 1 cup water
- 3 garlic cloves, minced
- salt and pepper
- 4 skinless cod fillets
- 5 tablespoons STAR California Extra Virgin Olive Oil
- 1 pouch STAR Spanish Manzanilla Pitted Olives Seasoned with Provencal Herbs
- 2 tablespoons chopped parsley
Put potatoes and cabbage with water, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and bring to boil. Cover and simmer over medium heat until cabbage and potatoes are almost tender, about 10 to 15 minutes
While that is cooking, season cod fillets with salt and pepper. Heat a skillet with 5 tablespoons of STAR California Extra Virgin Olive Oil until is very hot, add cod, skin side up, and sear until a good brown crust develops, 2–3 minutes.
Lay cod on top of potato-cabbage mixture, cover and cook until fish is just cooked through, 6 to 8 minutes. Transfer to platter and garnish with STAR Spanish Manzanilla Pitted Olives Seasoned with Provencal Herbs and STAR Italian Kitchen White Wine Vinegar Enjoy!
Sunday, March 10, 2013
Buffalo Chicken Meatballs
This recipe, developed by Bake Your Day, adds another Buffalo-wing flavored treat to our "addicted" list.
Ingredients
- 2 lbs. ground white meat chicken
- 2 green onions, sliced
- 2 celery stalks, finely chopped
- 1 clove garlic, minced
- 1/2 cup hot wing sauce
- 1/2 cup blue cheese crumbles
- 3 tsp. ranch dressing mix
- 1/2 tsp. salt
- 1/2 tsp. cayenne pepper
- 1 egg
- 1 cup breadcrumbs
- STAR Grapeseed Oil, for frying
- 1 cup hot wing sauce
- 1 Tbs. butter
- 2 Tbs. STAR Grapeseed Oil
- 3 tsp. brown sugar
- 1 1/2 tsp. STAR Garlic Wine Vinegar
- 1/4 tsp. cayenne pepper
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Directions
- Line a 10×15 rimmed baking sheet with parchment paper, set aside.
- Mix the ground chicken, green onions, celery, garlic, hot sauce, blue cheese, dressing mix, salt, cayenne pepper and egg in a large bowl. Add the breadcrumbs, 1/4 cup at a time until the mixture will hold together well.
- Roll the mixture into 1-inch balls and place in the prepared baking pan. Refrigerate for 30 minutes.
- While the meatballs chill, heat the hot sauce, butter, grapeseed oil, brown sugar, vinegar and salt in a small sauce pot over low heat and whisk to combine. Whisk occasionally until bubbles form around the edges. Allow the sauce to bubble for about 5 minutes and then remove from the heat. The sauce should thicken slightly.
- After chilling, remove the meatballs from the refrigerator. Heat a large non-stick skillet over medium heat. Add about 1/4 – 1/2 inch of grapeseed oil. Once hot, add a single layer of meatballs and cook for about 4 minutes, then flip them, and cook for an additional 4 minutes. The meatballs should be browned and cooked through; if not, allow them to cook for a couple more minutes, flipping often. Transfer to a paper towel-lined baking sheet and repeat with the rest of the meatballs.
- Transfer the cooked sauce to a large bowl. Add the meatballs about 10 at a time and toss to coat. Transfer the coated meatballs to a serving dish and repeat with the others.
- Serve warm.
Thursday, February 7, 2013
Vegetarian Collard Greens
Have
you tried collards? Most people use bacon to flavor this dish but we
used carrots and STAR Balsamic Vinegar to help sweeten the collards..
Ingredients
2 tablespoons STAR California Extra Virgin Olive Oil
1 large carrot, chopped
1 large onion, chopped
2 garlic cloves, minced
2 to 3 tablespoons STAR balsamic vinegar
1-pound (or a large bunch) fresh collard greens, washed, trimmed, and chopped
1 1/2 cups vegetable broth
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Heat STAR California Extra Virgin Olive Oil in Dutch oven over medium-high heat, add carrots and cook for about 5 minutes stirring occasionally. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic and cook, stirring constantly, about 30 seconds. Add STAR balsamic vinegar, and cook 30 seconds. Add collards, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.
Ingredients
2 tablespoons STAR California Extra Virgin Olive Oil
1 large carrot, chopped
1 large onion, chopped
2 garlic cloves, minced
2 to 3 tablespoons STAR balsamic vinegar
1-pound (or a large bunch) fresh collard greens, washed, trimmed, and chopped
1 1/2 cups vegetable broth
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
1/4 teaspoon pepper
Directions
Heat STAR California Extra Virgin Olive Oil in Dutch oven over medium-high heat, add carrots and cook for about 5 minutes stirring occasionally. Add onion, and cook, stirring occasionally, 5 minutes or until carrot and onion begin to caramelize. Add garlic and cook, stirring constantly, about 30 seconds. Add STAR balsamic vinegar, and cook 30 seconds. Add collards, broth, and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour or until collards are tender.
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