Recipes

Pacific Sun Porterhouse Steaks With Tapenade and Balsamic Vinegar Serves 6

¾ Cup Tapenade (commercially packed or homemade)
4 Teaspoons Chopped Fresh Rosemary
2 2-inch Thick Porterhouse Steaks (about 2 pounds each)
4 Tablespoons Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (Red Wax)
2-3 Tablespoons Balsamic Vinegar

Salt and pepper both sides of the steaks and place on a platter. Preheat oven to 350. Drizzle steaks with olive oil. Add two tablespoons of olive oil to skillet large enough for both steaks and place on high heat. Brown the steaks for approximately two and one-half to three minutes per side. Take skillet off heat. Drizzle steaks with Balsamic vinegar. Divide tapenade evenly and spoon over the two steaks. Bake steaks for approximately 20 minutes or longer depending on how you like your steak. Reserve juices in pan for au jus and drizzle over the steak if desired.

Sauteed Chicken With Sweet Potatoes and Pears
Makes 6 Serving Requires a large Sautee Pan or a large Covered Skillet

6 Tablespoons of Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (Red Wax)
6 Skinless, boneless chicken-breast halves (can substitute with 3 pork tenderloins or 6 pieces of salmon)
¾ Teaspoon Sea Salt
Freshly Ground Pepper
1 ½ Large Sweet Potato peeled and cubed
1 ½ Firm Pears - peeled, cored, and cubed
2 Tablespoons red wine vinegar
1 ¼ Teaspoon dijon mustard
1 ¼ Tablespoon fresh tarragon leaves, chopped

Heat the oil in a skillet over medium heat. Sprinkle the chicken (or pork or fish) with salt pepper. Saute until cooked through, 8 to 10 minutes per side for the chicken (12 to 15 minutes per side for the pork and 5 to 7 minutes per side for the fish). Remove from the skillet, cover, and set aside.

Add the sweet potato and ¾ cup of water to the skillet and cook over medium heat, stirring, for about five minutes. Add the pear and cook until the potato is tender. Transfer to bowl. Toss with vinegar, mustard, tarragon, the remaining salt, a few grinds of pepper and 4 tablespoons of water. Portion the meat or fish over 6 plates and spoon the vegetables over each plate. Season with salt and pepper and drizzle with Pacific Sun Woodson Bridge Sevillano Extra virgin Olive Oil (Green Wax).

Calamari Foccacia

2 Nice large calamari steaks
1/3 bottle Alesso Capers in White Balsamic Vinegar (add liquid too)
2 shots Dry White Wine
2 cloves Fresh chopped Garlic
Adequate Bath of Pacific Sun Extra Virgin Olive Oil
Lime squeezed with pulp (as much pulp as possible)
Cracked Pepper

1. Marinade Calamari Steaks in above mixture for as long as it takes you to enjoy two Anchor Steam Beers or 30 minutes.
   
2. Sauté Garlic in splash of Pacific Sun Extra Virgin Olive Oil for three minutes.
   
3. Remove Calamari from marinade.
   
4. Add marinade to sauté pan.
   
5. Sauté mixture under med-high heat for 3-5 minutes until capers begin to soften.
   
6. Add calamari to the mixture.
   
7. When calamari steak begins to curl at edges (after about 3 minutes) turn them.
   Note: Be very careful to not over cook the calamari on the first side. Let steaks cook for 2 minutes, check fattest edge of thinnest and fattest steaks. If they are soft to the bite and heated through, take them off heat.
   
8. Cut 4 2” X 1” slices of foccocia arrange in compass pattern on plate.
   
9. Put calamari steak on top of foccacia compass.
   
10. Cover calamari with cooked capers marinade mixture.

Serve piping hot with an ice cold Anchor Steam Beer and enjoy.

Puerco Emiliano

2 large pork tenderloin steaks
1 Limes squeezed with pulp (as much pulp as possible)
2 cloves Fresh chopped Garlic
1 chopped habanero pepper
2 chopped serrano peppers
2 chopped jalapeno peppers
1 shot tequila
3 shots rum (note: substitute rum or tequila in equal parts if necessary)
A few shots of Pacific Sun Extra Virgin Olive oil
A few shakes from the old Tony Cachere’s Seasoning can.

1. Chop peppers.
   Note: Take extra, extra special care not to get any of the pepper oil in your eyes. Make certain to wash your hands thoroughly before touching your face or shaking anyone’s hand. The pepper oil, especially that of the habanero, will burn sensitive areas terribly.
   
2. Take chopped up peppers and put them in a mixing container.
   
3. Add liquor and olive oil.
   
4. Add Chachere’s until mixture is reddish in color.
   
5. Add limejuice mixture.
   
6. Marinade Pork in the Emiliano concoction for approximately one six pack of Lost Coast Great White Beer or two hours.
   Note: The longer the pork marinades the deeper the pepper oil will penetrate and the tenderer the meat will become. Also the lime juice will begin to cook the pork. Do not become alarmed if the pork starts to gray on the outside unless you have marinated the meat for more than one day.
   
7. Barbeque the pork.

Serve piping hot with an ice cold Great White Beer.

Brian’s Italian Chicken

2 Pound of boneless, skinless chicken breasts
1 Cup of Pacific Sun Extra Virgin Olive Oil
2 shots Sierra Nevada Pale Ale
1-Cup Balsamic Vinegar
2 Cloves garlic chopped
Salt to taste
Pepper to taste
2 pinches crushed dried rosemary

1. Pierce chicken thoroughly with fork.
2. Massage the chicken in the garlic and olive oil taking care to work the garlic and olive oil mixture into the chicken.
   
3. Add the vinegar to the mixture
   
4. Work the chicken in the mixture until it is colored well with the vinegar.
   
5. Add spices to the mixture working the chicken in the spices until the chicken is evenly coated with the spices.
   
6. Marinade the chicken in the mixture for approximately one six pack of Sierra Nevada Pale Ale or two hours.
   Note: You can either barbequed or bake the chicken at this point. If you choose to barbeque the chicken, it is a good idea to enjoy a Sierra Nevada Pale Ale while you are barbequing this chicken. It seems to turn out better when cooked in this manner. If you are baking the chicken, you may have to enjoy 2 Pale Ales to reach the same end.
   
7. Barbeque the chicken.
   OR
   
8. Bake chicken at 325 approximately 20 minutes until barely pink inside.
   
9. Broil chicken to finish.

Serve piping hot with an ice cold Sierra Nevada Pale Ale.

Pacific Sun Jerusalem Artichoke and Arugula Salad w/ Parmesan
Serves 6
Requires Fine Cheese Grater

2 Tablespoons orange juice
1 Tablespoon plus
1 Teaspoon Red Wine Vinegar
1 Teaspoon Dijon Mustard
5 Tablespoons of Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (Red Wax)
1 Lb Jerusalem Artichokes, trimmed peeled & thinly sliced
5-6 Ounces of Arugula
2 Ounces Parmesan Cheese, shaved

Jerusalem Artichokes are actually the roots of sunflowers. They are commonly called sunchokes and their nutty flavor is like a cross between artichokes and sunflower seeds.

Whisk orange juice, vinegar, and mustard in a small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.

Combine Jerusalem Artichokes, arugula, and Parmesan in large bowl. Drizzle with vinaigrette and toss to coat.

Sarah's Salad From Sarah Domke, Pacific Sun Field Representative

" One of my favorite simple treats is to drizzle Sevillano Oil over mixed baby greens with a slight sprinkle of fleur de sel."

Pacific Sun Caprese

Pacific Sun Olive Oil
Fresh Basil
Fresh Heirloom Tomatoes (or whatever you can find in season)
Fresh Mozarella
Fresh Cracked Pepper
Sprinkle Salt to taste

Slice, Dice, Mix and serve this Italian favorite. An excellent summer salad.

Jailbreak Caesar

Note from Brian: The original recipe for this was placed in my demo bag in Portland, Or. While I was doing a promotion at New Season's Market. It was handwritten on the back of a Howard Dean flyer. At the top of the recipe it said "Caesar Extraordinaire good enough to get you out of jail (I should know)." An amazing one biography and an amazing salad.

For Croutons:

2 large garlic cloves -- crushed
Pinch of salt
3 tablespoons Pacific Sun Mission/Ascolana Extra Virgin Olive Oil
2 cups French baguette slices cut up into 1/2 inch cubes (white bread works too)

Preheat oven to 350 degrees. Combine garlic, oil, salt, and bread cubes in a bowl. Mix until cubes are coated evenly. Spread the coated cubes onto a baking sheet and bake until the croutons are golden. This should take about 10 minutes.

Salad Ingredients:

1 large egg
1 teaspoon Worcestershire sauce
3 tablespoons fresh lemon juice
1 medium garlic clove, crushed
1 pinch salt
1/2 teaspoon freshly ground pepper
1 1/2 teaspoons anchovy paste or 4 flat anchovies minced
1 teaspoon capers
1 teaspoon Dijon mustard
1/3 cup Pacific Sun Extra Virgin Olive Oil
2 medium heads of romaine lettuce -- outer leaves removed
1/3 cup Parmesan cheese -- grated

Bring a pot of boiling water to boil, add egg and cook for just 45 seconds....NO MORE. This is coddling the egg. Remove from heat and let it cool off. Meanwhile, mix the Worcestershire sauce, lemon juice, garlic, salt & pepper, anchovy, mustard and capers in a bowl. Crack egg and add to these ingredients. Whisk until smooth. Now for the tricky part. Slowly add the oil in a steady stream while constantly whisking again until smooth. Reason: if you add the oil too quickly, the dressing will be separate and not emulsify.

To serve
T ear the romaine lettuce into 1-2 inch pieces and add them to a large bowl (wooden if you have one). Add half the dressing, toss, add remaining dressing, Parmesan cheese, and croutons and toss again. Serve on chilled plates.

Asparagus Libertate

Two Large Bundles Asparagus
3 Table spoons Extra Virgin Olive Oil
Sprinkles of Garlic Powder
Sprinkles of Salt and Pepper
3/8-1/2 lime juiced with pulp (as much pulp as possible)
Substitute Salt with Tony Cachere’s Cajun spice if spice is your thing

Wash the asparagus thoroughly and place it in a baking dish or on a plate. Add the olive oil and mix the asparagus and the olive oil until the asparagus is lightly covered in oil. Add the spices and lime and mix the asparagus to ensure even distribution.

Grill the asparagus until it is slightly less than firm. Constantly turn the asparagus to ensure that it doesn't burn. Add additional oil and lime to the cooked asparagus for aditional flavor.

Portabella Pacifica

Two Large Bundles Asparagus
3 Table spoons Extra Virgin Olive Oil
Sprinkles of Garlic Powder
Sprinkles of Salt and Pepper
3/8-1/2 lime juiced with pulp (as much pulp as possible)
Substitute Salt with Tony Cachere’s Cajun spice if spice is your thing

Wash the asparagus thoroughly and place it in a baking dish or on a plate. Add the olive oil and mix the asparagus and the olive oil until the asparagus is lightly covered in oil. Add the spices and lime and mix the asparagus to ensure even distribution.

Grill the asparagus until it is slightly less than firm. Constantly turn the asparagus to ensure that it doesn't burn. Add additional oil and lime to the cooked asparagus for aditional flavor.

Pacific Sun Roasted Cauliflower
Makes 6 Servings
Requires a Sassafrass Superstone Potato Roaster

1 ½-2 Heads of Cauliflower
2 Tablespoons of Pacific Sun Riverview Ranch Tuscan Blend Extra Virgin Olive Oil
½ Tablespoon Sea Salt
Several Pinches of grated Romano or Parmasean cheese Freshly Ground Black Pepper

Heat the oven to 500 Degrees Farenheit. Drizzle the Cauliflower with the Olive Oil and sprinkle with salt. Fill the Roaster with Cauliflower and roast for 7-10 minutes. Check cauliflower every 3 minutes until the stalks can be pierced with a fork. Drizzle the cauliflower with the liquid in the roaster and sprinkle with the grated cheese.

Pacific Sun Top Secret Pesto
Requires a food processor or a mortar and pestle
More A Conceptual Sketch Than A Scientific Formula

I employ this pesto in a variety of ways and find the black walnuts and Arugula to be an exciting substitute for Basil and pignolas (pine nuts). You can use this as a pasta sauce, a bread dip, a condiment for vegetables, or a sauce for chicken.

Two Large Hands Full of Fresh Arugula
6-8 oz Pacific Sun Extra Virgin Olive Oil (either Red or Green Wax)
2oz Black Walnuts chopped and crushed
4 Bulbs Fresh Crushed Garlic
Sea salt to taste
Fresh Cracked Black Pepper to taste
Shaved Parmesan Cheese

Place washed arugula in a food processor and add black walnuts, garlic, and olive oil. Process until the mix has a uniform consistency. Transfer mix to a bowl and add salt and pepper to taste. Ladle over pasta and cover with shaved parmesan cheese.

Pacific Sun Standard Tapenade Template
Requires a food processor or a good deal of chopping

1 ½ cups Olives
2 Tablespoons capers, rinsed and drained
4 anchovy fillets, rinsed and chopped
2 garlic cloves, whacked, peeled, and crushed
2/3 cup Pacific Sun Mission/Ascolana Extra Virgin Olive Oil (Red Wax)

To Serve

1 baguette loaf
broiled tomato slices

Pit and chop the olives and place in a food processor with the capers, anchovies, and garlic and blend thoroughly. Add the olive oil gradually until the mixture reaches a spreadable consistency.

Slice and toast the baguette, spread with the tapenade, and serve with broiled tomato slices.

Note: Depending on the variety or style of olives that you use you may want to add a touch of honey to tone down the saltiness.

Note: You can also experiment with using different varieties of Pacific Sun Olive Oil and olives. For Instance try pairing Pacific Sun Sevillano Extra Virgin Olive Oil (green wax) with Pacific Sun Sevillano Variety Tehama Cured Olives or Pacific Sun Barouni Variety Tehama Cured Olives with Pacific Sun Mission/Ascolana Extra Virgin Olive Oil.

Pacific Sun Black Olive and Tomato Tapenade
Requires a food processor or a good deal of chopping

1 ½ cups California Ripe Olives For Color try ¾ cup Green Ripe and ¾ cup Black ripe
2 Tablespoons capers, rinsed and drained
2 Anchovy fillets, rinsed and chopped
2 garlic cloves, whacked, peeled, and crushed
2 Tablespoons chopped onion
1 ½ teaspoons fresh oregano leaves (or ½ teaspoon dried)
2 teaspoons Dijon mustard
¼ cup Pacific Sun Mission/Ascolana Extra Virgin Olive Oil (Red Wax)
1 medium sized tomato, seeded and chopped
1 tablespoon finely chopped fresh coriander or parsley leaves (optional)

Note: This recipe works very well with California Ripe Olives (like those made at Bell-Carter in Corning, Ca.). Alternatively, you can substitute Lyons or Kalamata olives for the California Ripe Olives.

Place the olives in a food processor with the capers, anchovies, onions, oregano, mustard, and garlic and blend thoroughly. Add the olive oil gradually until the mixture reaches a spreadable consistency. Stir in the tomato by hand. Serve garnished with the coriander or parsley, if desired. Serve on crackers, fresh bread, or toasted bread slices.

Pacific Sun Olive Oil Dipping Mix
Requires 1 Large Dipping Bowl Garlic Press

1 Loaf Bread
1-2 oz Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (Red wax)
1-2 oz Pacific Sun Woodson Bridge Sevillano Extra Virgin Olive Oil (Green wax)
White Balsamic Vinegar
Traditional Balsamic Vinegar
Several Cracks of Pepper Blend
Several Cracks of Sea Salt
Blend Fresh Crushed Garlic To Taste

 

Olive Oil Chocolate Cake
Serves - 10, Preparation time - 15 minutes, Cooking time - 20-30 minutes

The Pacific Sun Olive Oil will keep this moist and enable you to make an amazing chocolate cake with drinking chocolate. We suggest using Scharffenberger Chocolate.

7 eggs, separated
1 cup castor (superfine) sugar
4 ounces Pacific Sun Mission/Ascolana Extra-Virgin Olive Oil
1 cup self-raising flour, sifted
1 3/4 cups drinking chocolate, sifted
4 ounces (1/2 cup) warm water
1/4 cup sugar when beating egg whites

Preheat the oven to 180º C (350º F)

Beat egg yolks with castor sugar until fluffy. If the mixture tends to be thick, add 1 tablespoon of warm water. This will help the mixture turn fluffy again.

With the beater on medium speed add the olive oil, bit by bit, like making mayonnaise. Add dry ingredients to the mixture on low speed and beat until all combined. Add the water.

Whip the egg whites until thick, add the sugar and beat until it dissolves.

Pour chocolate mixture into a large bowl and gently but swiftly fold in the egg whites. When well combined pour into a greased 9 inch cake tin and bake for 1 hour or until cooked.

Pacific Sun Madeleines
Makes 24 Madeleines
Requires a Madeleine pan

3 Egg Whites
2 Egg Yolks
2 teaspoons vanilla
1 cup unbleached, all-purpose flour, sifted before measuring
½ cup superfine sugar
¼ teaspoon salt
½ cup Pacific Sun Mission/Ascolana Blend Extra Virgin Olive Oil (red Wax)

Preheat the oven to 375 Degrees Farenheit. Oil and flour the Madeleine molds. In a small bowl, beat the whites until they are stiff but not dry. In a separate mixing bowl, beat together the egg yolks and vanilla. Set the bowls aside.

Sift together the sifted flour, sugar, and salt. Beat 1/3 of the flower mixture into the egg yolks. Mix Thoroughly. Add 1/4/ cup of the oil and beat the mix well. Add another 1/3/ of the flour, the rest of the oil, then the last of the flour, beating well after each addition. Fold 1/3 of the egg whites into the batter to loosen and thin it. Gently fold in the remaining whites until well combined. Spoon the batter into the prepared molds, filling about 2/3/ full.

Bake for 10 minutes, or until firm when lightly pressed and the edges are just turning golden brown. Turn out onto a wire rack to cool completely. Store in an airtight container.