Fig Chili Balsamic, How Do I Love Thee?

I recently got some family members hooked on vomFASS Fig Chili Balsamic Vinegar, and now they are clamoring for more ideas and recipes for using it!

My first love is to use Fig Chili as a seasoning for burgers – beef, bison, turkey – namefig-chili burger2 your protein! Mix your burger meat as usual, and add about 2 tablespoons of Fig Chili Balsamic per pound of meat. It adds great flavor and a little bit of kick to your burger.

Then, make some balsamic glazed onions with Fig Chili Balsamic to top the burger, add some bleu or gorgonzola cheese, (and bacon, if you’re feeling really decadent!) and you just made the best burger in town!

Balsamic Glazed Onions

1 large sweet onion thinly sliced
2 T. vomFASS Garlic Extra Virgin Olive Oil
2 T. vomFASS Aceto Balsamico Platinum
vomFASS Himalayn Salt and Peppercorn Mix
to tasteonions caramelized glazed balsamic vomFASS Mall of America Minnesota Food

In medium sauté pan, heat oil over medium heat.  Add onions, salt and pepper and toss to coat. Sauté until onions are soft and semi translucent – about 10 minutes. Add Aceto Balsamico Platinum.  Stir to coat onions. Cook, stirring occasionally, until onions are soft and caramelized.

I recommend doubling this recipe, as these are great on salads, sandwiches, pizza, in mashed potatoes, scrambled eggs – chime in with your own ideas for using them!

Other quick and easy ideas: 

  • Drizzle Fig Chili Balsamic on tomato soup – homemade or purchased. One of my go-to convenience foods is the Roasted Red Pepper and Tomato Soup from Costco – its gluten free and organic, and with a pop of extra flavor from Fig Chili Balsamic, it’s delicious! (Don’t forget to dip your grilled cheese sandwich in it!)
  • Use Fig Chili Balsamic as your “secret sauce,” to season roasted meats, steaks and poultry. 
  • My favorite olive oil to pair with Fig Chili Balsamic is vomFASS Orange Extra Virgin Olive Oil. Lemon EVOO is a good alternative to Orange. Use as a marinade for grilled chicken or shrimp, or as a vinaigrette for a Southwest salad, or quinoa salad.
  • Drizzle on pizza, roasted veggies, caprese salad, fish tacos, and yes – even ice cream! Wow, yum!

Here are some more recipes. Let me know what YOU make with this sweet + heat all-star balsamic!

Grilled Fish with Balsamic Marinade

¼ cup vomFASS Madonia or Don Carlos Extra Virgin Olive Oil
¼ cup vomFASS Avocado Oil
¼ cup vomFASS Fig-Chili Balsamic Vinegar
1 clove garlic, minced
1 tsp dried parsley (or 1 Tbsp fresh, chopped)
1/8 tsp vomFASS Sea Salt
1/8 tsp fresh ground vomFASS Peppercorn Mix
1 Tbsp lemon juice
1 tsp Dijon mustard

In small mixing bowl, whisk together all ingredients until well mixed and emulsified.  Place fish fillets into large zip-lock bag.  Pour marinade over fish, distributing well.  Refrigerate for a minimum of 30 minutes and up to 2 hours.  Remove fish from marinade when ready to cook.  Discard any remaining marinade.  Grill according to package directions.

Fig Chili Shrimp or Chicken  Serves 4

1 lb. raw shrimp or cubed chickenvomfass15-2521
3 T. vomFASS Orange Extra Virgin Olive Oil
2 T. vomFASS Fig Chili Balsamic
1 clove minced garlic
½ t. vomFASS Danish Smoked Sea Salt, divided
Freshly ground vomFASS Peppercorn Mix, to taste 

Combine oil, vinegar, garlic, half the salt and a few cranks of ground pepper in a glass bowl with cover or plastic zip bag. Add shrimp or chicken and marinate 15 – 20 minutes. Do not marinate shrimp longer; chicken may be marinated up to two hours. Empty contents of bag or bowl into a hot stir-fry pan. Toss just until cooked through. Finish with Smoked Sea Salt and Peppercorn Mix to taste. Serve immediately.

Black-Eyed Peas and Walnut Lettuce Wraps Serves 6-8

2 cans black-eyed peas, drained and rinsed or 3 cups cookedBlack Eyed Pea Lettuce Wraps Mediterranean Diet Cooking Class vomFASS Mall of America
1 onion, chopped
1 can water chestnuts, chopped
1 medium carrot, roughly grated
½ C. chopped walnuts
1 red bell pepper, chopped
¼ C. fresh parsley, chopped
2 T. vomFASS Orange Extra Virgin Olive Oil
¼ C. vomFASS Fig Chili Balsamic
1 t. vomFASS African Rub spice blend
vomFASS Sea Salt and Peppercorn Mix, to taste
16 leaves iceberg or butter lettuce

Heat oil in large skillet over medium heat.  Add onion, pepper, carrots and water chestnuts. Cook, stirring occasionally, for 5 minutes. Reduce heat to low, cover pan and continue cooking until veggies are tender crisp, 5-7 minutes.  Stir in walnuts, black-eyed peas, balsamic and parsley.  Season with salt and pepper to taste. Cool slightly. Spoon about ¼ cup of the mixture into each lettuce leaf.  Fold the leaves in half and eat taco-style. vomFASSified from Oldwayspt.org

Fig-Chili BBQ Sauce

Makes approximately 1 cup sauce

4 Tbsp vomFASS San Gimignano Extra Virgin Olive Oil
¼ medium-sized onion, minced
2 cloves garlic, minced
1 cup ketchup
½ cup vomFASS Fig Chili Balsamic Vinegar (for less spicy, see NOTE)
1/3 cup honey
2 Tbsp Dijon mustard
1 cup water
¼ tsp vomFASS  Sea Salt
¼ tsp vomFASS  Black Peppercorn Mix

NOTE: For a less spicy version, use ¼ cup Fig Chili Balsamic + ¼ cup Star Fig Balsamic.

In medium saucepan, heat the olive oil over medium heat.  Add the onion and sauté until soft, about 3 minutes.  Add the garlic and sauté one minute more.

Whisk in the ketchup, vinegar(s), honey, mustard, water, salt and pepper.  Bring to a boil; reduce heat to a low simmer.  Cook the sauce until it has thickened enough to coat the back of a wooden spoon, about 10 – 15 minutes.  Remove from heat and cool.  Refrigerate until ready to use, or for up to two weeks.

Black Bean Salsa  Serves 4 – 8

1 – 15 oz can black beans, drained and rinsedBlack Bean Salsa vomFASS Cooking Class Mall of America Minnesota Food
1 cup chopped cherry or grape tomatoes
½ small red onion, minced
1 cup corn kernels (fresh, canned or frozen and thawed)
2 T. cilantro, chopped
1 tsp vomFASS Chili con Carne spice blend
1 T. vomFASS Fig Chili Balsamic Star Vinegar
1 ½ T. vomFASS Agora Extra Virgin Olive Oil
2 t. vomFASS Calamansi Balsam Vinegar
¼ t. vomFASS Sea Salt
¼ t. vomFASS Peppercorn Mix

*For a spicier version, replace Agora Extra Virgin Olive Oil with Red Pepper or Jalapeno Extra Virgin Olive Oil.

Place all ingredients into a medium-sized mixing bowl. Stir gently until well combined.  Cover and refrigerate for at least one hour before serving.  Stir again just prior to serving. Serve with tortilla chips as a dip, serve as a condiment for tacos, or add to a green salad or grilled entrée of fish or chicken.

Fig Chili Chocolate Truffles

6 oz. heavy cream
2 T sugar
2 T vomFASS Fig Chili Balsamic Vinegar
8 oz. chopped bittersweet chocolate
1 T butter
4 oz. Apricot Grappa
1 T Honey

Bring cream, sugar and vinegar to almost a boil.  Add chopped chocolate, cover and let sit for 5 min. Stir in grappa and butter.  Emulsification starts in the middle, continue stirring until grappa is incorporated and ganache is shiny.  Taste, add honey if necessary.  Let cool.  Form  ½ in balls and roll in cocoa.  Look, Taste, Enjoy!

I hope you’re feeling inspired! 

Let me know if you create something wonderful – take a picture and share your recipe by tagging our Facebook page!

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Summer + Sangria = Sensational!

Summers in the Midwest are short, and therefore incredibly sweet. We savor every moment of sunlight. We come out of our homes and reconnect with neighbors. We play hard. We party like snow and ice are just around the corner, because they are. Sangria Summer Cocktails vomFASS Mall of America Tam

With the Summer Solstice already in the rear view mirror, it’s time to celebrate summer with your favorite people, patio food and refreshing drinks. Sangria fits the bill to a T.

Sangria philosophy

Sangria is originally a Spanish concept that we have embraced and embellished to basically be a light and enjoyable alcoholic fruit punch that you can make with a wide variety of ingredients. The basic recipe includes some combination of these ingredients, with the proportions tweaked to please your preferences:

1 bottle of wine (red, rosé, white)Sangria
1 Cup of bubbly (sparkling wine, club soda, sparkling water, etc.)
1/4 Cup Liqueur and/or 1/4 Cup Spirit (or 1/2 cup of one)
1/4 Cup Fruit juice
1 – 2 Cups Fruit

Preparation

Combine all ingredients except the bubbly in a pitcher. Refrigerate for at least a couple of hours, and as long as 24 hours. Add the bubbly right before serving, either by adding all at once to the pitcher or topping off each serving with a splash of bubbly. Adding to individual servings allows you to make the sangria as light in alcohol content as the drinker prefers.

The sangria I made for my daughter’s birthday this week included these ingredients:

Bobbie’s Birthday Sangria

1 bottle of rosé wine (Paul Blisson from vomFASS)
1 Cup of sparkling pink lemonade (Trader Joe’s)
1/2 Cup vomFASS Elderflower Liqueur
1 1/2 Cups (approximate) of fruit, including apples, orange slices, blueberries and watermelon (great way to use whatever you have in the frig!)

Prepare as indicated above, using the sparkling pink lemonade as the bubbly. If you want a lighter sangria, just add more sparkling lemonade.

For more delicious, Sangria Recipes click here.Sangria

Enjoy!

Mediterranean Lifestyle Cooking Class June 26, 2018

I love meeting people who are as jazzed about easy, delicious and healthy cooking and eating as I am! Tonight’s class was delightful, with engaged participants enjoying the company and the food. The recipes were such a hit that I just had to share this peek at the fun. Join us for next month’s classes! See the class schedule on our Facebook page.

Chopped Potato Salad Serves 2 – 3

Ingredients – Salad

Mediterranean Diet Cooking Class vomFASS Mall of America Mark Kathy
Nice job on that colorful, flavorful salad, Mark & Kathy!

2 T. Spicy Honey Mustard Dressing (recipe below)
½ C. Chickpeas, rinsed and drained
¾ C. Small red potatoes, steamed, chilled and and cubed
½ C. Cherry or grape tomatoes
1 hand full green beans, steamed to tender crisp and chilled
1 Egg, hard boiled and diced

Ingredients – Honey Mustard Dressing

½ C. vomFASS Garlic Extra Virgin Olive Oil

Potato Salad Minnesota Food vomFASS Mall of America
This colorful salad is as nutritious as it is delicious! Great for the MN summer vegetable bounty! 

3 T. vomFASS White Balsamic Vinegar
1 T. vomFASS Forest Honey
1 T. vomFASS Walla Walla Chipotle Mustard
vomFASS Himalayan Sea Salt and Peppercorn Mix to taste 

Directions

Combine dressing ingredients and whisk until emulsified. Leftovers may be used as a salad dressing or marinade for chicken, pork chops or shrimp. Combine salad ingredients and serve. This salad is even better the second day!

Black-Eyed Peas and Walnut Lettuce Wraps Serves 6-8

Ingredients

Mediterranean Diet Cooking Class vomFASS Mall of America Andy Susie
Andy and Susie joined us during their Twin Cities vacation, from Illinois!

2 cans black-eyed peas, drained and rinsed or 3 cups cooked from dried state
1 medium onion, chopped
1 can diced water chestnuts
1 medium carrot, roughly grated
½ C. chopped walnuts
1 red bell pepper, chopped
¼ C. fresh parsley, chopped
2 T. vomFASS Orange Extra Virgin Olive Oil or Red Pepper Extra Virgin Olive Oil
if you prefer spicier
¼ C. vomFASS Fig Chili Balsamic
1 t. vomFASS African Rub spice blend
vomFASS Sea Salt and Peppercorn Mix, to taste
Bibb / Butter lettuce leaves, washed and dried

Directions

Heat oil in large skillet over medium heat.  Add onion, pepper, carrots and water chestnuts. Reduce heat to low, cover pan

Black Eyed Pea Lettuce Wraps Mediterranean Diet Cooking Class vomFASS Mall of America
Black-eyed pea and walnut lettuce wraps make a great appetizer or meatless main dish. I loved the leftovers with Paul Blisson Rosé from vomFASS.

and continue cooking until veggies are tender crisp, about 3 – 5 minutes.  Stir in walnuts, black-eyed peas, Fig-Chili Balsamic and parsley.  Season with salt and pepper to taste. Cool slightly. Spoon about ¼ cup of the mixture into each lettuce leaf.  Fold the leaves in half and eat taco-style. vomFASSified from Oldwayspt.org

Balsamic Watermelon Salad Serves 6

Ingredients

vomFASS Aceto Balsamico Maletti
1 Small seedless watermelon
1 T. vomFASS Calamansi Balsam Vinegar
2 T. vomFASS Agora Extra Virgin Olive Oil
1/4 C. fresh mint leaves, chiffonade
2/3 C. crumbled feta cheese
vomFASS Sea Salt and Peppercorn Mix 

Directions

Mediterranean Diet Cooking Class vomFASS Mall of America Father Daughter
Tiffany knew her dad, George, would love the gift of a cooking class – and quality time with her! 

In a large bowl, whisk together the Calamansi Balsam Vinegar and olive oil with a pinch of salt and pepper. Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to the bowl, along with mint and feta cheese. Toss to combine. Drizzle the salad with Aceto Balsamico Maletti and serve. You can serve this on a tray, in a bowl, or even as individual wedged servings.

Easy Dessert Serves 6

Ingredients

vomFASS Star Forest Raspberry Balsamic
vomFASS Pistachio Oil

vanilla ice cream or frozen yogurt

Directions

Scoop one small serving of ice cream or yogurt into serving bowl. Drizzle with Star Forest Raspberry Balsamic and Pistachio Oil. Enjoy! (You won’t believe how decadently delicious this is!)

 

Easy Risotto and Fish Dinner

Risotto is one of my favorite dishes, and it’s so easy to make it new each time using different veggies, olive oil flavors or seasonings. And it’s a great way to use left-over grilled veggies this summer! And of course Minnesotans love easy new ways to prepare their fresh catch of Walleye, Northern Pike, Bass or Pan Fish. No problem if you don’t have access to fresh Minnesota fish. This preparation works equally well on Halibut, Cod or Salmon!

I recommend pairing this meal with a juicy, slightly off-dry white or rosé wine, such as Brand Weissburgunder, Sentio Pinot Grigio, Fausse Piste Oyster Sauce, or even a Prosecco or Cava from vomFASS at Mall of America. Enjoy!

easy recipes fish risotto olive oil vomFASS Mall of America

Easy pan-fried or grilled fish 

Ingredients

vomFASS Lemon Extra Virgin Olive Oil
vomFASS BBQ Fish Seasoning
Fish fillets of choice (I used halibut this time) 1 per person
vomFASS Calamansi Balsam Vinegar, to taste

Directions

Heat a sauté pan with Lemon Extra Virgin Olive Oil over medium heat. Add fish fillet(s), fish recipe vomFASS Mall of America Minnesota Food not over-crowding the pan. Grind BBQ Fish Seasoning over the fish. Sauté until golden. Flip once and finish sautéing until golden on the second side. Turn off heat under pan and allow to continue cooking with ambient heat just until fish is flaky and no longer translucent in the middle. Don’t overcook, as it results in a dry, tough fillet. To grill, use aluminum foil as your “pan” over medium heat. Serve with a drizzle of Calamansi Balsam Vinegar.

Risotto with Asparagus Serves 4-6

Ingredients

6 – 8  asparagus spears, washed, tough ends snapped off and cut into 2-inch pieces
½ medium onion, diced
1 t. minced garlic
2 T. vomFASS Lemon Extra Virgin Olive Oil (plus more for drizzling)
vomFASS Sea Salt, to taste
vomFASS Peppercorn Mix, ground, or to taste
1 T. butter
2 T. vomFASS Porcini Extra Virgin Olive Oil
1 C. Arborio rice
½ C. dry white wine (such as vomFASS Sentio Pinot Grigio)
4 C. chicken or vegetable stock
½ C. Parmesan Cheese, grated (we like Cheese Brothers Parmesan, from our friends at their Mall of America store)

Directions

Heat a large sauté pan (I like using cast iron for risotto for consistent heat) with Lemon Extra Virgin Olive Oil over medium heat. Sauté onion until slightly softened, about two minutes. Add asparagus and sauté a couple more minutes, just until tender-crisp. Finally, add garlic and sauté just a minute more, reducing heat as needed to keep garlic from burning. Use a slotted spoon to remove veggies from pan and set aside.

Heat butter and Porcini Extra Virgin Olive Oil to the same pan over medium heat. Add rice and stir to coat the grains, sautéing for a few minutes until rice becomes slightly golden. Add wine and cook until liquid is absorbed. Add about ½ cup of stock and ½ teaspoon salt to the rice. Stir, and simmer until the stock is absorbed. Continue to add the stock, about ½ cup at a time, stirring frequently. Each time, cook until the mixture is a little dry, then add more stock. Continue until the rice is cooked through, but still al dente, about 30 minutes total. During the last few minutes of cooking, add the sautéed veggies and salt and/or pepper to taste, if needed. Off the heat, add the Parmesan cheese. Mix well and serve with a drizzle of Lemon Extra Virgin Olive Oil.
 

Olive Oil & Vinegar for Breakfast

The most surprising things people learn in our cooking classes is that oil and vinegar aren’t just for salads. We use them as flavor and wellness enhancements to every meal of the day + snacks and beverages! Today we share two recipes that will perk up a yogurt parfait with flavorful, lasting energy to get you through the morning. Make a double batch and package some in half-pint jars to give as a cute and healthy gift!

Honey Lemon Granola

Lemon Honey Granola Recipe vomFASS Mall of America
Layer plain Greek Yogurt with Honey Lemon Granola and fresh berries for a flavorful and satisfying breakfast! And if you’re lucky enough to get it served to you by an attractive attendant, more power to you!

Ingredients

2 C. gluten-free old-fashioned rolled oats
½ C. sliced or slivered almonds, walnut pieces or other favorite nuts or seeds
2 T. brown sugar, packed
Light sprinkle of vomFASS Sea Salt
¼ t. vomFASS Cinnamon
2 T. vomFASS Lemon Extra Virgin Olive Oil
2 T. vomFASS Forest Honey
2 T. white sugar
2 t. pure vanilla extract (we used our homemade vanilla extract made with vanilla beans and aged rum)
¼ C. Dried fruit, such as raisins, craisins, chopped apricots, etc. (optional)

Directions

Preheat oven to 300°. Line a jelly roll pan (about 10.5″x15.5″) with parchment paper, or spray with nonstick cooking spray. In a large bowl, stir together oats, almonds, brown sugar, salt, and cinnamon.

In a small saucepan over medium heat, combine the olive oil, honey and white sugar. Bring to a simmer over low heat stirring constantly with a whisk to dissolve sugar. Once mixture comes together and simmers about 30 seconds, remove from heat. Whisk in the vanilla.

Pour hot mixture over oats mixture. Stir well. Spread granola on prepared pan. Bake until golden brown, about 20 minutes. Stir mixture once or twice during the baking time. Remove granola from oven. If you want to add dried fruit, do so now. Cool granola completely. For smaller chunks, stir several times while it cools. When cool, break granola into desired size. Store in an airtight container.

Honey Balsamic Glazed Almonds (or other nuts!)

IngredientsYogurt Parfait Granola Glazed Almonds Breakfast Recipe vomFASS Mall of America

2 C. Almonds or other nuts
¼ C. vomFASS Honey Balsamic Star Vinegar
2 t. vomFass Grape Kernel Oil
light sprinkle of vomFass Pyramid Sea Salt, ground

Directions

In a nonstick skillet (I like to use cast iron for this, for even heat), bring honey balsamic and oil to boiling over medium heat.  Stir in nuts. Lower heat and cook 3 minutes stirring constantly until liquid evaporates. Sprinkle salt over nuts.  Cook a few more minutes, stirring constantly to keep from scorching, until nuts are well-coated. Remove from heat.  Spread nuts onto parchment paper.  Cool completely.  Break nuts apart.  Store covered tightly at room temperature. Enjoy as a snack, on salads or on a yogurt parfait, as pictured.

Mediterranean Lifestyle: Tapas, por favor!

This week’s Mediterranean Lifestyle Cooking Class at vomFASS in Mall of America put the spotlight on Spain and their delightfully delicious tradition of tapas.

Tapas are a variety of small savory Spanish dishes, often served as a snack with drinks, or with other tapas as a meal. To “tapear,” going from bar to bar for drinks and tapas, is an essential part of the social culture of Spain, especially in the south. Learn more about tapas in this great guide to tapas bars and restaurants in Sevilla.

 

Tapas are perfect appetizers for your summer parties, or serve several for a “small plates” dinner party. Pair them with one or more of our Spanish wines currently in stock. I especially love Cava or Tempranillo with these dishes. These recipes were a huge hit in class this week (and vomFASS staff scarfed up the leftovers very quickly!). I hope you enjoy them as well! And I invite you to join us in a future cooking class. Check out our schedule.  Call us at 952-426-3222 to order the vomFASS products included in these recipes.

Tater Tapas Serves 8 – 10

15-20 mini potatoes

Tapas Cooking Class Potatoes Tom vomFASS Mall of America
Tom did a great job of demonstrating how easy it is to create Tater Tapas!

¼ C. Manchego Cheese, finely shredded
¼ C. vomFASS Truffle Extra Virgin Olive Oil
vomFASS Sea Salt & Pepper
¼ C. Sour cream or Plain Greek Yogurt
½ t. vomFASS Fried Potato Spice
3 green scallions, tops cut on a diagonal

Fill stock pot with enough water to cover potatoes, add a teaspoon of sea salt and bring to a boil. Reduce heat and simmer until potatoes are fork tender, about 5 – 10 minutes, depending on the size of potatoes (do not overcook).  Strain and cool enough to handle or refrigerate up to 4 days before using.

Preheat oven to 425 degrees. Using a paring knife, cut each potato with 3 to 4 slices halfway through. Place potatoes on baking sheet. Drizzle with Truffle oil. Sprinkle with cheese, salt & pepper. Roast until slightly brown and crispy, about 10 minutes. While roasting potatoes, combine Fried Potato Spice and sour cream or yogurt. Remove potatoes from oven and cool slightly. Top with a tiny dollop of sour cream/yogurt mixture and garnish with scallions before serving.

Tuna & Red Pepper Toasts Serves 12

½ C. mayonnaise

Tapas Cooking Class Tuna vomFASS Mall of America
Jake demonstrated impressive kitchen skills as he showed the class how to create delicious Tuna & Red Pepper Toasts.

½ C. vomFASS Don Carlos Extra Virgin Olive Oil, divided; more for serving
1 T. minced garlic
3 t. vomFASS Calamansi Balsam Vinegar, divided
2  – 7 oz. cans tuna, drained
1 small shallot, minced (about 2 tablespoons)
1 T. small brined capers
3 T. minced fresh flat-leaf parsley leaves, divided
vomFASS Pyramid Sea Salt and freshly ground Peppercorn Mix, to taste
1 jar vomFASS Red Pepper Pesto
¼ C. Manchego Cheese, finely shredded
12 baguette slices, cut on a sharp bias Brush baguette slices with olive oil and lightly toast under a broiler or on a grill.

Combine mayo, ¼ cup extra virgin olive oil, minced garlic, 1 t. Calamansi Balsam Vinegar and sea salt, to taste. Set mixture aside for a moment or make in advance and refrigerate up to 2 days.

Combine Red Pepper Pesto with Manchego cheese and set aside.

Place tuna in a medium mixing bowl and break it up with a fork. Add to tuna: ¼ cup of the aioli you just made, minced shallot, 2 teaspoons Calamansi Balsam Vinegar, capers, 2 tablespoons minced parsley, and ¼ cup of olive oil. Fold mixture gently to incorporate all ingredients. Adjust seasoning to taste with salt and pepper, adding more vinegar, olive oil, or aioli for flavor if desired.

Spread Red Pepper Pesto mixture in a thin layer onto toasted baguette slices. Arrange baguette slices on a serving board. Top them with a spoonful of tuna mixture, followed by a small dollop or drizzle of remaining aioli. Sprinkle with remaining parsley, drizzle with olive oil, and sprinkle with coarse sea salt. Serve immediately.

vomFASSified by Tamra Kramer, inspired by this recipe from Serious Eats.

Shrimp and Chorizo Flatbreads Serves 16

One 14-ounce can diced tomatoes, drained, or 1 1/2 C. fresh diced tomatoes
2 T. vomFASS Don Carlos Extra Virgin Olive Oil
1 T. vomFASS Forest Honey
1 T. vomFASS White Balsamic Vinegar
1 small shallot, minced
1 garlic clove, minced
1 t. vomFASS Aglio Olio Pepperoncino spice blend
vomFASS Sea Salt and freshly ground Peppercorn Mix
½ C. hummus (see recipe below)
4 pocketless pita breads
½ C. thinly sliced dry chorizo (2 ounces)
½ pound shelled and deveined cooked small shrimp
1 C. Manchego cheese, shredded
vomFASS Aceto Balsamico Maletti, for garnish

Preheat oven to 425°. In a medium bowl, mix tomatoes with olive oil, honey, vinegar, shallot, garlic, spice blend, salt and pepper. Stir in shrimp.

Spread hummus on pita breads. Top with chorizo and Manchego. Bake directly on the oven rack for about 4 minutes, or until cheese is melted. Transfer flatbreads to work surface. Using slotted spoon, top with tomato mix. Quarter flatbreads, drizzle with Maletti and serve.

vomFASSified by Tamra Kramer, inspired by this recipe on FoodandWine.com

Garlic Hummus

1 can chick peas, drained

Tapas Cooking Class Hummus vomFASS Mall of America
Nice job of making hummus for the first time, Pete! And what’s up with only the guys demonstrating recipes this week?!

2 T. vomFASS Toasted Sesame Oil
2 T. vomFASS Garlic Extra Virgin Olive Oil (more, as needed)
1 T. vomFASS Calamansi Balsam Vinegar
vomFASS Sea Salt, to taste

Directions

Using a food processor or blender, combine all ingredients. Slowly drizzle in more garlic olive oil while mixing, if needed, until desired consistency. Serve with corn chips, fresh veggies as a dip. Also good as a sandwich spread or pizza base sauce.

Balsamic Caramelized Onions

Caramelized onions are a flavorful addition to add to pizza, mashed potatoes, salads, meats, sandwiches, omelets . . . in other words, have some on hand to add sweet and savory flavor to many dishes! Here’s how:

Balsamic Caramelized Onions

2 large onions, thinly sliced or julienned
¼ C. vomFASS Garlic Extra Virgin Olive Oil
¼ – ½ tsp. vomFASS Sea Salt
¼ tsp. vomFASS Peppercorn Mix
¼ C. vomFASS Aceto Balsamico Platinum Vinegar, Sherry Reserva Vinegar or Spanish Red Wine Vinegar

In medium sauté pan, heat oil over medium heat. Add onions and toss to coat. Cook slowly until onions are softened and slightly translucent – about 10 minutes.

Add vinegar to the pan, being careful to not inhale the steam created by the addition of the vinegar, as it is rather powerful! Stir to coat onion and continue cooking, stirring frequently, about 3 – 5 minutes or until vinegar is reduced and onions are glazed. Remove from heat and add salt and pepper to taste. Store in refrigerator up to five days.