by David Calafiore | Nov 4, 2020
2 Tablespoons Spicy Calabrian Pesto Olive Oil 2 Tablespoons grated Parmesan cheese 1 large egg 1 Teaspoon Black pepper 3 leaves fresh basil 1 Teaspoon of salt 1 ½ pounds of ground turkey 1 chopped garlic clove ¼ cup chopped yellow onion In a bowl combine the parmesan...
by David Calafiore | Sep 26, 2020
Ingredients: 1 – bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs. 1 cup Fresh Harvest Traditional 18 year old, Vermont Maple or Cinnamon-Pear Balsamic (Other options could be Mission Fig or Black Currant) 2 tablespoons Dijon or grainy mustard OR try...
by David Calafiore | Sep 24, 2020
1 1/2 pounds flat iron steak 1 teaspoon smoked paprika 3 cloves garlic, minced Kosher salt and freshly ground black pepper, to taste 3 1/2 tablespoons Baklouti Fused Olive Oil, divided 1 red bell pepper, cut into strips 1/2 yellow bell pepper, cut into strips 1/2...
by David Calafiore | Sep 22, 2020
¼ cup Butter Infused Olive Oil ¼ cup lemon juice 2 tablespoons Worcestershire sauce 2 tablespoons soy sauce ¼ cup Oregano Fused Olive Oil 1 teaspoon garlic powder 6-8 pieces of chicken, drumsticks, thighs, wings Preheat oven to 375 degrees F Combine the melted Butter...
by David Calafiore | Sep 12, 2020
Ingredients 6 ounces fresh fettuccini 2 ounces butter Zest of 1/2 lemon 4 tablespoons ricotta cheese 2 tablespoon parsley, chopped Salt and pepper to taste 2 ounces truffle oil Directions In a large pot with salted boiling water, cook pasta until al dente, about 4 to...
