Southwestern Corn Salad

Jennifer Mac

"I'm a little cornstalk tall and stout, see me grow and watch me sprout. When I'm brown, you can shuck me down. Boil me up and I'm the best in town". - unknown but sing to the tune of I'm a Little Teapot.

"Besides a sunny fresh, warm ripe Summer tomato, there is nothing better than fresh corn on the cob. Nothing. As the temps have risen and cooking in the kitchen seems a chore, I have a perfect cool salad for you. This is ideal for outdoor picnics too since there is no mayo involved. I boiled some corn and then quickly grilled it just until slightly browned. I chopped red pepper, scallions and cilantro (use parsley if you don't care for cilantro). When the corn was cool, I cut it off the cob and mixed it with the red pepper and scallions. I made a dressing of GO-On Tap roasted Chili oo, ground cumin, coriander, zest and juice of 2 limes and 1 chopped garlic clove. Pour the dressing over the corn kernels, peppers and scallions then sprinkle parm cheese over (or cotija or queso fresco cheese) with a bit of salt and pepper. Finish by mixing in cilantro and sprinkle some on top. This has fresh lime zing, warm chili oil heat and fresh, delicious corniness. I know I've just got a food staple for my Summer. As always, make this your own. Pour. Savor. Enjoy."

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Sweet Surprises

Jennifer Mac

" Sometimes it ends up different and it is better that way " - Unknown

" I know this simple sweet treat looks like a plain chocolate coated strawberry, but there is an inside surprise. I love when an expectation is actually different than I thought and the result is better. This dessert idea, or special occasion breakfast with eggs benedict treat, is sure to surprise and delight. Poke holes, with a toothpick, into fresh strawberries and then infuse them by resting in a bowl of GO-On Tap coconut balsamic vinegar. You can also use GO-On Tap cran orange, pecan, chocolate or peach balsamic. I put the strawberries in the fridge for a while and then dried them before dipping into melted chocolate and adding a sprinkle of coarse sanding sugar. It's that simple. Serve with freshly whipped cream if you like. As always, make this your own. Pour.Savor.Enjoy."

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Spring on a Plate

Jennifer Mac

"Spring is nature's way of saying 'Let's Party'". - Robin Williams

"Isn't this a pretty springy-colored plate of food? I love these colors and the fresh feeling I get by just looking at it. The flavors are as surprising as finding a bloomed crocus in February, and just as delightful. I'll keep this simple, because it just is. I roasted radishes (just the normal kind) drizzled with GO-On Tap meyer lemon oo. While radishes were in the oven, I cut and cubed an avocado, toasted some white sesame seeds and snipped fresh chives. I put the toasted sesame seeds and some Himalayan salt in a grinder (a mortar and pestle is fine too) and made a fine seasoning dust. When radishes were cooled, I mixed with the avocado, drizzled more GO meyer lemon oo over, topped with chives and the sesame/salt blend. That's it. Delicious. The roasted radishes take on a texture like a roasted potato, in case you wonder. And, the sometimes harsh, peppery taste is diminished. This is a real Spring treat. Serve along a gazpacho and crostini, your favorite grilled protein or even your eggs and bacon. Happy Spring. Pour. Savor. Enjoy."

Radishes

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Oh, The Mystery. Oh, The Possibility

Jennifer Mac

"Here's the teaser....what can olive oil, balsamic, red grapes and whole grain mustard have in common?
The answer, my G& O friends, is a rather interesting, umami-on-the-palate surprise. There is an Italian condiment called Mostarda di Frutta....and what a condiment it is. Even now, I'm challenged to properly describe this pork chop, tenderloin, blue cheese, stilton, brie or crostini topper.
Put red grapes, finely diced shallots and red onion, dried cherries, a little sugar, 3 Tbsp of GO-On Tap Blood Orange oo, fresh thyme, 1/4 tsp crushed red pepper and 2 Tbsp water in a pan on the stove and bring to a solid simmer. Once grapes and onion/shallot soften, I add 3 Tbsp GO-On Tap pomegranate balsamic, stir and let the stove work is magic. This needs to stay at a simmer so the juices and balsamic reduce to a glorious, thick, jammy syrup (about 40-45 minutes).
Once reduced, pull off the heat and add some dried mustard powder and 2 Tbsp whole grain mustard that's mixed into a sharp dijon. Stir and let cool.
This is seriously so interesting. The unique sweet, tart, tangy flavors blend so well together, but they maintain whispers of their individual selves. The depth of the components is wonderful. The blood orange oo and pomegranate balsamic added the perfect warm, citrus tartness to the jammy fruit. The heat of the red pepper adds a nice bite and the mustard/seeds, a textural treat.
Serve this with a sharp, salty cheese and meat charcuterie or mix a dollop into your pulled pork for a sandwich. Just back this fruity/tartness up with some savory. Umami....make it. You'll understand. As always, make it your own (switch up the fruit; apples, apricots, peaches, mango, fig) and continue to Pour. Savor. Enjoy.
"

Mustarda

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Grown-Up Pizza Bread

Jennifer Mac

" I can't turn water into wine, but I can turn pizza into breakfast ". - Unknown

" Luckily, with GO-On Tap and some of your favorite ingredients, you can have pizza for breakfast (or lunch). This came to me mid-morning as I was thinking about what I could make for lunch that was warm, filling, herby, cheesy and a bit crunchy. The answer? Grown up pizza bread. I took a wheat hoagie bun, halved, brushed with GO-On Tap Garlic-Mushroom oo and heated in the oven for a few minutes. I chopped some red and yellow bell pepper and lightly tossed in more GO-On Tap oo. Once my bread in the oven was toasty and crisp, I pulled it out, topped with my oo drizzled peppers, some hard-boiled egg slices, topped with provolone cheese and some Italian spices. I put this back in the oven until the cheese melted. Out of the oven I topped with Italian parsley. This slightly crunchy, warm cheesy, protein-laden, garlic mushroom, pepper treat was perfect for lunch. I made enough to save for tomorrows breakfast, if I can wait that long to eat it. As always, make this your own with your favorite toppings and GO-On Tap olive oils. Pour. Savor. Enjoy."

Grown-Up Pizza Bread

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Chimichurri, Not Chim-Chiminey.....

Jennifer Mac

"There's the whole world at your feet. And who gets to see it but the birds, the stars and the chimney sweeps". - Mary Poppins

"Mary, make this for your favorite chimney sweep, Bert, and he may change his tune to chim-churri-churri. This Argentinian sauce is delicious. There are few words....just MMMMMMM.
In fact, Grapes & Olives On Tap owner, Alejandro Lopez, who is from Argentina, would never consider preparing meat dishes without chimichurri! While the ingredients I use are very slightly different from Alejandro's familiar, I love mine and am sharing my style.
This is AMAZING on pasta, eggs, crostini, grilled beef, pork, chicken or salmon. I think I'm going to use it next to top a toasted English muffin with grilled bean burger, soft havarti cheese and poached egg. Southwest Benedict!
Take 1 1/2 C. cilantro (Alejandro does not), 1C. flat leaf parsley (all Alejandro uses for herb), 6 peeled and pressed (raw) garlic cloves, a good dash of red pepper flakes and process in a blender or food processor, about 10 pulses. I put 2 tsp. dried oregano into 1/4 C. hot water with 1 tsp salt and let sit about 15 minutes to soften oregano. Add that to the greens/garlic mix and pulse again. Now add GO-On Tap (about 1/2 cup) Spanish oo. Blend until mix is just wet. This is not a drizzly, dressing type consistency. It is green herbs, garlic, red pepper flakes and oo.
You could use GO-On Tap meyer lemon, basil, rosemary or garlic-mushroom oo, but I love the Spanish and use that. Also, Alejandro adds white vinegar. I don't. Serve this room temperature over whatever you desire....or just eat with a spoon. Me? Guilty. As always, Pour. Savor. Enjoy!"

Chimichurri

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Happy Appetizers

Jennifer Mac

" Take it easy, but take it."
- Woody Guthrie


"As I've said before, this time of year is hectic. We can all use an easy button, or six. I've got a great, tasty, guilt-free, easy answer for your parties, book club get-togethers, ladies lunches, sports watching parties, work treats, Saturday lunch with kids...or every other reason you have to eat a tasty bites. This seriously comes together so quickly you can wing it at the last minute and still look like the perfect hostess or party-goer. Here's what I made, but as I try to always offer you, the options are endless. I'll add a few ideas for variety. Take the fun party picks with the tassel-like ends and add half of a cut grape, a cube of cheese ( I used a creamy Havarti) and a red raspberry to each. Put on a pretty plate/platter in mass and drizzle with GO-On Tap raspberry balsamic. I have made this several ways, but like the look of the green grape, cream of the cheese and bright, beautiful pink of a raspberry. You can try apples with sharp cheddar with GO pecan balsamic. Make pear with cheddar or havarti, red 1/2 grapes with GO pecan or pomegranate balsamic. Medjool dates (halved) with havarti and GO Cran-Orange balsamic would be delicious as well. Use your imagination, use your time well and easily and with your favorite GO-On Tap balsamic, your mouth, food and sanity will thank you. Pour. Savor. Enjoy."

Happy Appetizer

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Surprise Me!

Jennifer Mac

"Show me something beautiful. Say something meaningful. Be compassionate. Be thoughtful. Be kind. Be elegant in a world forgetting how. Go on....surprise me.
I love good surprises. This idea probably won't be any type of surprise....but I'm offering it to you anyway. Here are the simple basics - potato chips, cheese, freshly ground black pepper and GO-On Tap oo. So, no real surprise that this will be delish right? Well, here goes..make this and just enjoy, because you deserve to. Get your favorite type of plain kettle cooked potato chips. Preheat your oven to 425. Spread chips in a single layer on a rimmed baking sheet, spray or drizzle your favorite GO-On Tap oo over ( I made 2 batches and used garlic mushroom on one and rosemary oo on the other) and sprinkle freshly grated pecorino cheese over. Bake for 3-4 minutes - seriously watch these, as they will turn brown and could burn more quickly than you think (trust me, I know) and pull from oven. Just out of the oven, sprinkle on more pecorino cheese and freshly ground black pepper. If you can stand to let these cool, put them in a bowl and enjoy. I love these warm, just out of the oven. This is an easy twist on game day chips, a fun pre-dinner party idea....a movie night twist to popcorn (or heck, use this on popcorn instead of chips). Use your imagination - purchase sweet potato chips, drizzle GO-On Tap blood orange oo, cinnamon and grated gouda cheese, GO-On Tap rosemary oo, lemon zest and parm cheese on sweet potato chips....you get the idea. With GO-On Tap, cheese, potatoes...any treat can say "Surprise"!!
Pour. Savor. Enjoy."
 

Surprise me

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Stuff-Shrooms

Jennifer Mac

"Why did the mushroom get invited to all the great parties?
- Because it was a fungi (fun guy).

You are going to want to take these fungi to all your parties, sports game get-togethers or for your own party for one. No worries, there's always space at the table for these because they don't take up 'mushroom ' (much room). These are fun, easy little appetizers or accompaniment to any meal. I used Bella mushrooms. Remove the stem and hollow out the inside a bit. Lightly rinse and let dry upside down. While drying, I mixed ricotta cheese, freshly grated parm, toasted and very finely chopped pecans, finely diced celery and a good pour of GO-On Tap Meyer Lemon oo. I let that sit about 2 hours in the fridge to chill and let the flavors blend. I love the fresh celery and that the meyer lemon oo really picks up the earthiness of the mushroom in this dish. When ready to bake, I stuffed the mushrooms, topped with shredded mozzarella cheese. I baked at 350 for 15 minutes, just until the cheese melted and the center was warm. There are numerous ways to make 'stuff-shrooms'. If you want super fast and easy, take a box of the stuffing mix from the grocery store, make on the stove top with your favorite GO-On Tap oo and use that in the shroom. Any GO-On Tap oo would be perfect for this fall treat. As always, make it your own. Pour. Savor. Enjoy.'

Stuffed Mushrooms

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Spicy Deception

Jennifer Mac

"You've heard it all....'don't judge a book by its cover', 'If you don't like the heat, get out of the kitchen', 'Variety is the spice of life'. Well, this rings true for this simple, special, unexpected GO-On Tap olive oil infused drink.
I love a good gin martini. I've taken my heat out of the kitchen and onto my deck, lit my candles and peacefully am taking time to reflect on my last few months. Make your favorite martini (or drink with tonic), drop a few golden/red drops of warm GO-On Tap roasted chile olive oil islands into your drink, add your favorite garnish, like a big olive freshly stuffed with blue cheese, take a comfortable seat and say 'cheers'! This delightful warm/spicy addition to your adult beverage is a wonderful surprise. It puts warmth and good heat to a drink that screams vacation and transitions it to Fall. Cheers to the new season of the year. Cheers to perhaps a new season in your life. Cheers to making it through challenges and cheers to ease of life, if that is your good fortune. Cheers to growing children, new environments, to bravery and fortitude. Cheers to women, men, daughters, sons, friends and all the people that make our lives happy and livable. Cheers to Mother Nature and all the bounty she brings; grapes and olives in particular. Cheers for the situations we survive, grow and thrive through. Cheers to what begins and what ends. Cheers to all that has been and all that is yet to be. Cheers to life. Continue to pour, savor, enjoy."

Spicy deception

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