2 Cups of Marcona Almonds
1/4 Cup rough chopped fresh Rosemary
1/4 Cup Cascade Fusion Smoked Olive Oil
Just warm the oil, almonds, and chopped Rosemary in a saute pan. Transfer to a serving dish and serve warm.
Roasted Beet & Avocado Salad
1 red beet
1/2C Marcona almonds
Cascade Fusion Smoked Olive Oil
Cascade Fusion Balsamic Vinegar
Pinch smoked paprika
Trim, salt & pepper a red beet. Wrap it in foil with a drizzle of olive oil. Roast it in a preheated 350 deg. oven for 45 min. Let it cool, under cool running water the skin will peel right off.
Slice the beet into 1/4" slices. Slice an avocado into 1/4" slices. Arrange slices of beet and avocado on two salad plates. Arrange a few blueberries and Macrona almonds around and over the slices. Drizzle with Cascade Fusion Smoked Olive Oil, then drizzle the edges with Cascade Fusion Balsamic Vinegar. Garnish with a pinch of smoked paprika.
You Have To Try This On Your Popcorn!
Friday night movies will never be the same...
Just use our smoked oil instead of your usual butter etc.
It will change your life! Rumor has it that truffle salt and smoked olive oil may tip you over the flavor edge......
Thank you my friend Mr. Gaffney!
Product of the Pacific Northwest
Cascade Fusion is available in:
200ml Balsamic Vinegar
and our brand new gift set
Recipes and Serving Suggestions for Cascade Fusion
Smoked Olive Oil
Chef Jeffery D. Briggs offers up Fried Green Tomatoes
3 large green tomatoes
1/2 cup buttermilk
1 cup all-purpose flour
1/2 cup panko
2 teaspoons salt
1 teaspoon ground black pepper
1/2 cup olive oil
Slice tomatoes 1/2 inch thick. Discard the ends.
Whisk eggs and buttermilk together in a medium-size bowl. Scoop flour, salt and pepper onto a plate. Place the panko on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in panko to completely coat.
In a large skillet, pour enough oil to cover the bottom and heat over a medium heat. When the oil is hot, place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.
Thank you Jeff!
Tarragon Chicken Salad
2c Diced roasted chicken breast
1c Chopped dried cherries
½ Yellow onion diced fine
¼ Diced red bell pepper
Optional: fine diced jalapeño pepper
1/2c Pine Nuts
¼c chopped fresh tarragon
Salt and pepper to taste
Mix these ingredients in a bowl
For the dressing:
1c Trader Joes Organic Mayonnaise
1/4c Cascade Fusion Smoked Olive Oil
Mix together and dress salad to desired consistency.
This same recipe can be made with chopped prawns.
Serve over a bed of lettuce or slices of avocado.
Makes fabulous sandwiches!
Cascade Fusion Smokey Gelato
Because of the savory nature of this, serve it as an accompaniment to your dessert. Or serve it as an accompaniment to a salad. This compliments well with roasted beets and dressed greens.
1/2 cup sugar
3 egg yolks
½ cup Cascade Fusion Smoked Olive Oil
1-1/2 cups milk
1/2 cup heavy cream
1/2 tsp. vanilla extract
1/2 tsp. kosher salt
Makes 3/4 quart
In a mixer, or hand mixer, beat sugar and egg yolks in a large bowl until pale yellow, about 4 minutes. Add a steady stream of Cascade Fusion Smoked Olive Oil, and continue beating until smooth and airy, about 3 minutes. Add all other ingredients. Pour into an ice cream maker and freeze according to manufacturer's instructions.
All Purpose Artichoke Dip
Cut the stem off to make a flat base. I use a bread knife and saw through. Trim the top off the artichokes. Just the very top ends. Use your thumbs to spread the leaves apart. Set each one centered on a sheet of tin foil. Large enough to wrap around the artichoke. Sprinkle salt, pepper, and garlic around the leaves (spreading the leaves helps this work down inside). Drizzle with lemon juice, drizzle with Cascade Fusion smoked olive oil. Wrap the foil up and around to enclose each artichoke. Place them in a 350 deg. preheated oven. Bake for 50 minutes, an hour won't hurt for large dense artichokes.
While the artichokes bake, place a generous 1/2 cup of Trader Joe's organic olive oil mayonnaise in a bowl. Add a generous tablespoon of lemon juice. Add two tablespoons Cascade Fusion smoked olive oil. Add a pinch of granulated garlic. Whisk this up with a fork until well blended and smooth. Divide into two dipping bowls. Adjust amounts for more than two servings/artichokes.
One artichoke makes one serving. Serve each with a small dish of the dipping sauce (we use custard bowls).
You will never boil an artichoke again!....
Use as a dipping oil for bread. Pour a little in a dish and float a little balsamic in the middle. Finish with a sprinkle of herbs de Provence if you like. Please visit our store and consider a Cascade Fusion gift box! Available now...
Use as a finish to your grilled steaks, chops, chicken, or fish. Just drizzle on top of your dish to add a natural dimension of outdoor, over the fire, cooking.
Add a twist to your vinaigrette dressings. Whisk the oil with vinegar and seasonings as you would any salad dressing. The essence of smoke will enhance and elevate your dressings to a new level.
1c Trader Joes Organic mayonnaise
2 -3 Tbl Cascade Fusion Smoked Olive Oil
2 Tbl sweet relish
2 Tbl dill relish, optional capers
1Tsp Dijon mustard
Generous squeeze of fresh lemon juice
Mix all of the ingredients together and serve with fish. Adjust amounts to your liking.
Bump up the heat with a little red curry paste!
-Chef Roberto, Fourdice Culinary Enterprises, LLC