Simply Sicilian - Recipes

Veggie and Fruit Skewers

admin — Sat, 18 Aug 2012 15:51:15 +0000

The quick versatility of these healthy kid and adult pleasing bbq treats will make them a dinner idea that gets repeated over and over again. Have the kiddos help you put them together and guarantee them eating their creation! You can substitute any veggie or fruit your family enjoys for changeability and provide tasty, healthy dips and maybe grill a chicken breast or two.

Veggie and Fruit Skewers

Ingredients can be anything you want!

Ingredients:

Option 1
Pineapple
Cherry tomato
Red Onion
Red Pepper

Mushroom

Option 2

Eggplant
Plum
Red Onion
Green Pepper
Potato

Raimondo Winery Meyer Lemon Olive Oil|
Raimondo Winery Serrano Honey Vinegar
Seasonello Salt

Directions:

Pre-prepare and precut all veggies as needed. Medium dice eggplant and peppers, cut onions into eighths, slice scallions into 3 inch sections, boil small potatoes and cut in half, etc. Assemble skewers. Create enough oil and vinegar mixture to brush onto skewers – aproximately 1 1/2 cups per 10 skewers. Generously brush or drizzle with olive oil and vinegar. Season with Seasonello salt and pepper. Grill on medium-high heat until tender and lightly charred, generally 3-5 minutes. Eggplant and potato based skewers will average more time on grill.

Recommended Wine Pairing:

2010 Raimondo Winery Barbera

2010 Raimondo Winery Viognier

Lemony Grilled Potato Salad

admin — Fri, 17 Aug 2012 22:25:06 +0000

Love to bring potato salad to all your warm weather cookouts, but you can’t because of the mayonnaise? Try this creative alternative to that boring, expected tater taste! The bright citrus of lemon, the green freshness of herbs, and great grill flavor combine in this version of not-your-mama’s potato salad and will win the whole family over!

Lemony Grilled Potato Salad

Serves 8

Ingredients:

2 pounds small Yukon Gold potatoes
1 cup Raimondo Winery Meyer Lemon Olive Oil, divided
1 small red onion, cut into 1/2 inch thick slices
1 red bell pepper, cut in eighths and seeded
3-5 cups orange juice (enough to cover potatoes)
Cooking spray
2/3 cup chopped basil, divided
1/3 cup tablespoons chopped chives
Juice and zest of 2-3 lemons
1 tablespoon capers
3/4 teaspoon salt
1/4 teaspoon black pepper

Directions:

Preheat grill to medium-high heat. Place potatoes in a large saucepan, cover with water. Bring to a boil. Reduce heat, and simmer 10-15 minutes or until potatoes are tender; drain well. Allow to cool. Cut or roughly smash potatoes in half. Place potatoes in a large pan and marinate in orange juice, 1/3 cup olive oil, and 1/4 cup of basil while preparing the other veggies and dressing, approximately 30 minutes.

Brush onion and red pepper evenly with olive oil. Place potatoes, onion, and pepper on grill. Grill 5 minutes on each side or until tender. Remove veggies from grill and allow to cool slightly. Medium dice the onion and red pepper.

Combine remaining olive oil, basil, chives, lemon juice, capers, salt, and pepper in a large bowl. Stir well to incorporate flavors. Add veggies, and toss to coat. Serve warm or chill.

Recommended Wine Pairing:

Raimondo Winery 2010 Bella Rosso

Raimondo Winery Viognier

Grilled Scallops with Citrus Chili Gremolata and Tomato Concasse’

admin — Fri, 17 Aug 2012 21:42:42 +0000

Absolutely melt in your mouth and delectable, these grilled scallops with a lovely pairing of heat and sweet in combination with gremolata and concasse’ will become an eternal favorite for parties and intimate dinners with loved ones alike. Bright, beautiful colors and flavors and sweet seafood are always a winner!

: Scallops with Citrus Chili Gremolata and Tomato Concasse’

Serves 4

Ingredients and directions are included below for scallops, gremolata, and concasse’.

Ingredients:

For the scallops:

8 scallops
1 teaspoon Raimondo Winery Harissa Olive Oil
large handful arugula, to garnish

For the gremolata:

2 large bunches of parsley, leaves picked
4 cloves of garlic, crushed
Zest of 1 lemon
Zest and juice of 1 orange
1 tablespoon of Raimondo Winery White Peach Balsamic Vinegar
Black pepper

For the tomato concassé:

3 ripe plum tomatoes
2 tablespoons of Raimondo Winery White Peach Balsamic Vinegar
Squeeze of orange juice
Black pepper
1 tablespoon Raimondo Winery Harissa Olive Oil

Directions:

To create gremolata, place all the ingredients in food processor and blend for about 30 seconds. Set aside.

To create tomato concassé, place the diced tomatoes in a bowl. Add the citrus juices and season with salt and freshly ground black pepper. Warm the olive oil in a saucepan, and pour over the tomato mixture.

To cook the scallops, heat a griddle or large heavy-based frying pan until smoking. Add the olive oil, then the scallops. Sear for 45 seconds on one side and 20 seconds on the other side.

To serve, pile small amount of arugula in the center of individual serving plates. Arrange the scallops around the arugula. Spoon the tomato concassé around the scallops and drizzle the gremolata around the edges.

Recommended Wine Pairing:

2010 Raimondo Winery Almond Sparkling Wine

2010 Raimondo Winery Viognier

Penne Pesto Pasta with Asparagus

admin — Fri, 17 Aug 2012 20:35:44 +0000

Creating to-die-for pesto with asparagus may very well inspire you to find many new green veggies to transform into the nutty, garlicky, creamy sauce! Pesto is esily one of the most popular sauces across all of Italy, and in addition to its simplicity and great flavor, it will never leave you wanting for a more exciting mouthful.

: Penne Pesto Pasta with Asparagus

Serves 8

Ingredients:

2 bundles of green asparagus (rough bottom parts cut off)
1/2 cup of chopped green onions (green parts)
1/2 cup of spinach
1 cup of grated Parmigiano-Reggiano cheese (Please use good cheese!)
1/2 cup of Greek yogurt
6 cloves of minced garlic
1/2 teaspoons of Seasonallo Salt
1/4 cup of almonds
3 – 5 tablespoons of Raimondo Winery Basil Olive Oil
1 box of penne pasta

Directions:

Line a baking tray with foil and layer half of the asparagus on the tray. Sprinkle with olive and salt to your taste. Bake in the oven at 350 degrees for about 12 minutes, or grill them for about the same time. Cut in 2 inch pieces and set aside.

Take the rest of the asparagus and cut in half and put in a food processor. Pulse. Add the following in the food processor: green onions, Parmigiano-Reggiano cheese , minced garlic, salt, almonds, and olive oil. Pulse until all blended. Next add the yogurt and more salt or cheese to your liking. Cook penne pasta. Fold sauce into pasta and top with the cooked asparagus tops. Sprinkle with cheese.

Recommended Wine Pairing:

2010 Raimondo Winery Barbera

2010 Raimondo Winery Verdelho

Raimondo Grilled Pizza

admin — Fri, 17 Aug 2012 20:15:43 +0000

Pizza is a classic set of flavors that is always a people pleaser, regardless of the crowd. Grilling the pizza is a unique twist to the traditional that enhances the crunch and the texture of the entire pizza eating experience. In addition to the expected toppings, get creative! This recipe can easily be made vegetarian, become dessert by using fruits like peaches or berries, or a fun side dish for a kids’ party!

: Raimondo Grilled Pizza

Serves 12

Ingredients:

Pizza dough (Recipe is posted on Simply Sicilian Recipe Blog! Click here.)
Olive oil
Standard toppings of tomato sauce, herbs, cheese (mozzarella is the best), and maybe some thinly sliced onions, tomatoes, mushrooms, or pepperoni
Some flour or corn meal for dusting the cookie sheet

Directions:

Make the pizza dough or use prepared pizza dough.

Prepare the grill for high direct heat. Prepare a small bowl with olive oil for greasing the grill grates and for brushing the pizza. Prepare the topping. Shape the pizza dough by flattening it with your hands on a slightly-floured surface. Either use your fingers to stretch the dough out, or hold up the edges of the dough with your fingers, letting the dough hang and stretch, while working around the edges of the dough. Once you’ve stretched the dough, let it sit for 5 minutes and then push out the edges with your fingers again, until you have a nice round shape, about 12-inches in diameter. Do not make a raised rim as it will interfere with the grilling process. Note that if you are preparing the pizza dough for a party, you can make several pizza dough rounds, stack them separated by parchment paper, and keep them in the refrigerator for up to two hours before cooking.

Once the grill is hot (you can hold your hands an inch over the grates for no more than 2 seconds), dip a tightly folded up paper towel in olive oil and use tongs to wipe the grill grates. Then place a pizza dough round on a lightly floured (or you can use cornmeal) rimless cookie sheet (or pizza peel if you have one). Let the dough slide off the cookie sheet onto the hot grill grates. Close the lid of the grill and let cook for 2 minutes. After 2 minutes, open the grill and check underneath the dough to see if it is getting browned. If it is on one side, but not another, use a spatula or tongs to rotate the dough 90 degrees and cook for another minute. If it is not beginning to brown, cover the grill and continue to cook a minute at a time until the bottom has begun to brown. It should only take a couple minutes if you have a hot grill. The top of the pizza dough will start bubbling up with air pockets. Once the pizza dough has browned lightly on one side, use your cookie sheet or pizza peel to remove it from the grill. Use a spatula to flip the dough over so that the grilled side is now up. Keep the grill covered, so it retains its heat for the next step.

Paint the grilled surface of the pizza with a little olive oil, then cover with 1 ladle of sauce – no more, or you’ll end up with a soggy pizza. Sprinkle on your toppings, ending with mozzarella cheese (if using), and if using meat, put that over the cheese. Remember to go light on the toppings, or your pizza will be heavy and soggy. Slide the topped pizza back onto the grill. If you are using a gas grill, reduce the heat. If working with a charcoal grill, close the vents on the cover almost all the way. Close the lid and cook for 2-3 minutes more, or until the bottom begins to char and the cheese is bubbly. Pull off the grate with a spatula onto a cutting board or other flat surface and let rest for a couple minutes before cutting into slices. Slice and serve!

Recommended Wine Pairing:

Raimondo Winery 2010 Sangiovese Chianti

Raimondo Winery 2010 Albarino

Berry and Lemon White Sangria

admin — Fri, 17 Aug 2012 19:34:30 +0000

This super refreshing and fruity beverage is sure to wow your guests every time. Make ahead of time, and the flavor will actually deepen and enhance as it marries itself with time. Versatility is another selling point for sangria as you could incorporate any dry white wine and fruit to make your own tasty version.

Berry and Lemon White Sangria

Serves 6

Ingredients:

2 lemons, thinly sliced
1/4 cup blueberries
1 cup strawberries, hulled and sliced lengthwise
1 750 ml bottle Raimondo inery 2010 Vermentino
1/4 cup white rum
4 cups lemon-lime soda

Directions:

Add lemon slices to a large pitcher, then the blueberries, then the strawberries. Pour the wine and rum over the top. Cover and place in the refrigerator for 4 – 5 hours. Remove from refrigerator, and add the lemon lime soda. Add a few pieces of the fruit to your glass, and pour sangria over to serve. YUM!

Fresh Veggie Pasta Salad

admin — Thu, 02 Aug 2012 19:12:28 +0000

The fresh veggie pasta salad is the perfect vehicle for all those gorgeous summer veggies you’re reaping from hard work in the garden or finding in those wonderful farmer’s market stalls. Feel free to substitute, alter, or include your family’s favorite fresh veggies and enjoy all year long! Serve with crusty bread for a great light lunch, or add grilled chicken for a hearty entree.

Fresh Veggie Pasta Salad

Serves 12

Ingredients:

16 ounce package garden rotini
2 small sweet red peppers, diced finely
2 small sweet orange peppers, diced finely
2 small sweet yellow peppers, diced finely
4 baby cucumbers, diced finely
1 can artichoke hearts, drained and diced finely
Salt and pepper
1/4 cup Raimondo Winery Tarragon Olive Oil
3 tablespoons Raimondo Winery Sicilian Lemon Balsamic Vinegar
1 tablespoon honey mustard

Directions:

Prepare pasta according to directions in lightly salted water. Set aside and allow to cool.

Dice all fresh veggies. Briskly whisk olive oil, vinegar, and honey mustard to create dressing. Salt and pepper to taste.

When pasta is cool, combine all ingredients and toss. Easy as that!

Alternatives: Zucchini, broccoli, red onion, tomatoes, mushrooms, basil, any favorite cheese such as feta. The possibilities are endless!

Recommended Wine Pairing:

2010 Raimondo Winery Bella Rosso

2010 Raimondo Winery Verdelho

Cranberry Orange Sangria

admin — Mon, 30 Jul 2012 16:51:06 +0000

Summertime parties beg for this fun wine based beverage. The juices you use can take this Cranberry Orange Sangria to a whole new level every get together of the entire summer! Put on your creative party hostess hat, and mix up your own creation. You could even use a favorite white wine, Raimondo Winery’s Verdelho or Almond Sparkling with a peach-mango mixed juice — and beyond!

Cranberry Orange Sangria

Serves 10

Ingredients:

750 ml Raimondo Winery Old Vine Zinfandel
4 cups cranberry juice
1 cup orange juice
1 orange, halved and thinly sliced
1 orange, whole sliced
1 firm apple, cored, quartered, and thinly sliced
1/2 cup fresh cranberries

Directions:

Combine all ingredients and chill at least four hours. Stir well and serve over ice. Enjoy!

Greens with Berries and Lime-Basil-Cherry Vinaigrette

admin — Mon, 30 Jul 2012 16:29:12 +0000

This recipe creates one of the most flexible and satisfying salads I have ever eaten — sweet, salty, crunchy and herbaceous. I serve this alongside a great crusty bread or add savory grilled chicken or steak to transform it into a hearty main entree.

Greens with Berries and Lime-Basil-Cherry Vinaigrette

Serves 6-8

Ingredients:

1/4 cup pecans (or your choice of nut)
1 tablespoon fresh lime zest
1/4 cup Raimondo Winery Persian Lime Olive Oil
3 tablespoons fresh lime juice
1 tablespoons Raimondo Winery Basil Olive Oil
3 tablespoons Raimondo Winery Dark Cherry Balsamic Vinegar
1 tablespoon honey
1/4 cup chopped fresh basil
3 tablespoons chopped green onions
Salt and pepper
8 cups spinach, Romaine, arugula, or your choice of greens
2 cups your choice of berries — we used raspberries and strawberries.
4 ounces of feta or blue cheese, crumbled

Directions:

Combine lime zest and juice, olive oils, vinegar, honey, and fresh basil in blender or food processor, and puree until smooth. Season with salt and pepper to taste. Place greens, green onions, and berries into large bowl. Add dressing and toss to coat well. Top with nuts and cheese and serve immediately.

Recommended Wine Pairing:

2008 Raimondo Winery Sangiovese Rose

2010 Raimondo Winery Verdelho

Fish with Mango Relish

admin — Sun, 29 Jul 2012 21:19:30 +0000

The bright colors and bold tastes presented in this delicious dish will keep them coming back over and over again. Fresh mango, blood orange olive oil, red pepper, and savory cilantro to blow your mind with any fresh fish your family loves! This relish could easily become a chip dip or be paired with chicken as well as fish!

Fish with Mango Relish

Serves 6

Ingredients:

6 fish fillets of your choosing, we used swordfish for its meaty texture and great flavor
1 1/2 cups fresh mango, cubed
1/4 cup green or white onions, chopped
2 tablespoons finely chopped jalapenos
3/4 diced red pepper
1/4 cup chopped cilantro, reserve some for garnish
1 tablespoon finely minced ginger
2 tablespoons Raimondo Winery White Peach Balsamic Vinegar
2 tablespoons Raimondo Winery Blood Orange Olive Oil

Directions:

Combine mango, onions, jalapeno, red pepper, cilantro, ginger, and vinegar. Sit aside to chill. Heat olive oil in a wide non-stick pan over medium-high heat. When oil is hot, add fish and stir-fry gently until just opaque but still moist in thickest part of fillet, about 4 minutes. Place swordfish onto serving platter. Top with fresh mango relish and garnish with reserved cilantro.

Recommended Wine Pairing:

2010 Raimondo Winery Old Vine Zinfandel

2010 Raimondo Winery Albarino