Spicy Bok Choy-Slaw

 

Dressing Ingredients:

• 1/2 cup Lemon Olive Oil
• 1/4 cup Roasted Almond Oil
• 1/4 cup Jalapeno White Balsamic
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 2 tablespoons chopped shallots
• 2 tablespoons grated fresh ginger
• 1 tablespoon Baklouti Green Chile Olive Oil
• 1 teaspoon red chile flakes
• Sea salt and fresh ground black pepper to taste
• 1/2 cup water, plus a bit more if dough is dry

Directions:

• Place all dressing ingredients in a blender and pulse a few times until smooth. Check seasoning and add more salt and pepper if needed.

Slaw Ingredients:

• 4 cups thinly sliced baby Bok Choy
• 1 cup julienne carrots
• ½ cup thinly sliced red onion
• 1 ½ cups thinly sliced red cabbage

Directions:

• Mix the slaw ingredients in a large bowl, season with salt and pepper.
• Toss the slaw with the dressing.
• Pile the Choy-Slaw in a serving bowl and garnish.

Garnishes:

• Crispy fried wonton strips, chopped toasted almonds or peanuts, sliced green onion and sesame seeds.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Extra Virgin Olive Oil and Peanut Butter Doggy Biscuits

 

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup old fashioned rolled oats
• 1/2 cup wheat germ
• tablespoons quinoa
• 2 tablespoons raw sunflower seeds
• 2 tablespoons flax seeds
• 1 tablespoon sesame seeds
• 1/2 teaspoon freshly grated cinnamon
• 1/2 teaspoon sea salt
• 1/3 cup creamy peanut butter
• 1/2 cup Picual Extra Virgin Olive Oil
• 1 tablespoon honey
• 1/2 cup water, plus a bit more if dough is dry

Directions:

• Combine all the dry ingredients in a mixer fitted with a dough hook.
• With the mixer on low speed add the remaining ingredients except the water.
• Slowly add ½ cup of water, mix well. Add more water if needed to for a smooth non-sticky dough.
• Place the dough on a floured surface and knead a bit.
• Roll the dough to ¼ inch thickness and use a dog bone or cat shaped cookie cutter to cut the biscuits. Reroll the trimmings and cut more biscuits.
• Bake in a 350° oven for 35 to 40 minutes until browned and hard.

Makes 2 Dozen Biscuits

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Pomegranate Balsamic and Smoked Olive Oil Barbeque Sauce

 

Ingredients:

• 1/3 cup Japanese soy sauce
• 1/2 cup ketchup
• 1/2 cup Pomegranate Dark Balsamic
• 4 tablespoons Olive Wood Smoked Olive Oil
• 2 tablespoons Sherry Riserva Vinegar
• 2 tablespoons Dijon mustard
• 3 chopped garlic cloves
• 1 tablespoon grated fresh ginger
• 1 teaspoon sea salt
• 2 tablespoons Thyme leaves
• 2 teaspoons freshly ground black pepper
• 2 teaspoons smoked paprika
• 2 tablespoons light brown sugar

Directions:

• Place all ingredients in a blender and pulse until smooth, thickened and completely emulsified.

Makes 1 Pint

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Baked Cotija Cheese with Herbs, Lemons and Peppers

 

Ingredients:

• One 10 oz. disc of Cotija cheese
• 1/2 cup very fruity olive oil, Picual Extra Virgin Olive Oil
• 2 tablespoons Chipotle Olive Oil
• 4 large lemon wedges, seeds removed
• 1/2 cup roasted red peppers, like Piquillo, sliced
• 4 fresh thyme sprigs
• 4 fresh Mexican Oregano sprigs
• 1/3 cup crisp green olives like Castelvetranos, sliced
• Fresh ground pepper to taste, no salt the cheese is very salty
• A little smoke paprika and chile flakes to finish

Directions:

• Preheat the oven to 350 degrees.
• Put the cheese in an ovenproof serving dish.
• Pour the olive oils over the cheese, skater the lemon, herbs, and peppers around the cheese.
• Bake for 20 minutes, until the cheese browns and blisters.
• Remove from the oven, to cool a bit. Garnish with the olive slices, black pepper, paprika, and chile flakes.
• Serve warm with Pita bread, Tortillas and Poppadum.

Serves 6-8 People

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Holiday Pumpkin Stuffing

 

Ingredients:

• 1/3 cup Hojiblanca Extra Virgin Olive Oil
• 3 tablespoons Mushroom and Sage Olive Oil
• 1 ½ cups roughly chopped mushrooms
• 1 cup chopped celery
• 2 cups chopped yellow onion
• 3 tablespoons chopped Italian parsley
• 2 tablespoons Thyme leaves
• Sea salt & fresh ground black pepper to taste
• 1 tablespoon sugar
• 15 oz can solid pack pumpkin puree, not sweetened pie filling
• 2 cups chicken or vegetable stock
• 8 cups dried one-inch cubed bread
• 1 whole egg, whisked

Directions:

• Add the oils to a large pan on medium heat.
• Once the oils are hot adding the mushrooms, celery, onions, herbs, salt, pepper and sugar sauté for five minutes.
• Remove from the heat, add the vinegars, season with salt & pepper. Add the bacon and mix well.
• Place Reduce the temperature to low, add the pumpkin and stock stirring until hot.
• Remove from heat, fold in the cubed bread and egg.
• Bake in a 9 x 13 greased baking dish at 400 degrees for twenty minutes or a bit longer if you like a dryer stuffing.

Serves: 10-12

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Balsamic and Olive Oil Glazed Brussel Sprouts with Bacon

 

Ingredients:

• 3/4 pound thick sliced bacon
• 1/2 cup sliced shallots
• 3 pounds Brussels Sprouts, stems and outer leaves removed
• 4 tablespoons Quepu Arbequina Extra Virgin Olive Oil
• 3 tablespoons Butternut Squash Seed Oil
• 3 tablespoons Gravenstein Apple Balsamic Vinegar
• 3 tablespoons Stony Brook Maple Syrup Roasted Pumpkin

Directions:

• In a large non-stick pan sauté the bacon until crispy. Remove the bacon to paper towels to drain. Strain bacon fat and freeze for another use.
• Using the same pan on medium high heat, add the oils, shallots and sprouts and sauté until caramelized.
• Remove from the heat, add the vinegars, season with salt & pepper. Add the bacon and mix well.
• Place Pile this mixture high in a serving bowl and garnish with the Pumpkin seeds.

Serves: 6-8

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Napa Fall Harvest Salad with Comice Pear Balsamic

 

Ingredients-Salad:

• 8 cups, 1-pound hearty fall greens
• 2 cups Honey Crisp Apples cubed
• 2 medium size Fuyu persimmons sliced into discs
• 10 figs halved, both black mission and white if you can find them
• ½ cup toasted walnuts

Garnish:

• 1/2 cup Pomegranate seeds
• 1/3 cup Stony Brook Brined Butternut Squash Seeds

Dressing Ingredients and Directions:

• 1/2 cup Coratina Extra Virgin Olive Oil
• 1/4 cup Roasted Walnut Oil
• 1/3 cup Comice Pear Balsamic Vinegar
• 1 tablespoon Dijon mustard
• 1/4 cup Sherry Reserva Wine Vinegar
• 1 shallot minced
• Sea salt and ground black pepper to taste
• Place all dressing ingredients in a blender and pulse a few times to mix.

Arrange the salad on a serving platter, drizzle with the dressing and garnish with Pomegranate and Butternut seeds.

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Syrian Lamb and Beef Meatballs

 

Ingredients:

• 1-pound ground lamb
• 1-pound ground beef
• 1 medium white onion grated
• 4 garlic cloves minced
• 1 teaspoon dried Oregano
• 2 tablespoons chopped fresh mint, plus some sprigs to garnish
• 2 teaspoon ground Cumin
• 2 tablespoons Za’atar Spice (a Middle Eastern staple) Available on @wholespice
• 1 tablespoon crushed chili flakes (Syrian Aleppo is best) -Wholespice
• ½ cup bread crumbs
• 1 large egg plus 1-yolk
• 3 tablespoons Garlic Olive Oil
• 4 tablespoons Greek Kefalotyri or Mexican Cotija Cheese, plus extra to garnish
• Sea salt and ground black pepper to taste (these cheeses are very salty)
• Flour to dredge/roll the meatballs and corn or rice bran oil to fry
• Lemon Olive Oil, Neapolitan Herb Balsamic cheese, mint, Pomegranate seeds to garnish

Directions:

• In a large bowl mix all ingredients except the flour, fry oil and garnishes with gloved hands until just mixed enough to form balls.
• Form the meatballs then dredge in the flour.
• Fry the balls in about ½ inch of the frying oil on medium high heat.
• Drain briefly on paper towels, serve warm with a drizzle of the balsamic vinegar and lemon olive oil, finish with mint sprigs and Pomegranate.

Makes 50+ walnut sized meatballs

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Vegan Roasted Pumpkin Soup with Pumpkin Seed Oil and Gravenstein Apple Balsamic

 

Ingredients-Soup:

• 3 pounds peeled and seeded pumpkin cut into 1-inch pieces
• 1 large white onion peeled and cut into 1-inch pieces
• 2/3 cup Arbosana Extra Virgin Olive Oil
• 2 large garlic cloves chopped
• Sea salt and ground black pepper to taste
• 5 cups of homemade or bought vegetable stock (Imagine Brand, No-Chicken Broth is best )

Garnish:

• Pumpkin Seed Oil Gravenstein Apple Balsamic Vinegar and Stony Brook Brined and Roasted Pumpkin Seeds

Directions:

• Toss the Pumpkin, onion, garlic, Arbosana olive oil a roasting pan and season with plenty of salt and pepper.
• Roast at 350 degrees until pumpkin is cooked through then add the stock. Cool a bit before processing into soup.
• Puree the roasted soup ingredients in small batches returning to a soup pot to simmer.
• Serve warm garnished with pumpkin seeds and drizzles of pumpkin seed oil and apple balsamic, and olive oil grilled toast.

Serves 8

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Chocolate, Cranberry, Balsamic and Almond Oil Bars

 

Ingredients-Bars:

• 2/3 cup Roasted Almond Oil
• 1-pound light brown sugar- 3 cups firmly packed
• 1 tablespoon Cinnamon-Pear Balsamic Vinegar
• 3 large eggs
• 2 ¾ cups flour
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• 1 cup of the best bittersweet chocolate you can afford, chopped into chunks (Valrhona 70% Cacao is the best)
• ½ cup dried Cranberries
• 1 cup chopped almonds

Directions:

• Soak the cranberries in the balsamic vinegar for ten minutes.
• Mix the almond oil, brown sugar and eggs in a mixer.
• In a bowl mix together the flour, baking powder, and salt.
• Mix the flour mixture to the wet mixture, add the cranberries, chocolate chunks, and almonds. Mix well.
• Spread this mixture into a well-greased 10 x 15 x 1-inch glass baking dish and bake at 325 degrees for 40 minutes. Cut into 32 two-inch square bars while still warm and let cool in the pan.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Blood Orange and Chocolate Chip Cookies Served with Olive Leaf Tea

 

Ingredients-Cookies:

• 2 ¼ cups all-purpose flour
• ½ teaspoon baking powder
• 2 ½ teaspoon baking soda
• ½ teaspoon sea salt
• 1 ¼ cups granulated sugar, plus a bit extra to roll the dough balls
• 1/3 cup Blood Orange Olive Oil
• The zest from one orange
• 2 large eggs
• ½ teaspoon vanilla extract
• 2 teaspoons ground Cumin
• ½ cup mini chocolate chips

Directions:

• In a bowl whisk together the flour, salt, baking powder, baking soda and reserve.
• Use a stand mixer fitted with a paddle, blend the sugar and olive oil to a grainy mixture.
• Add the vanilla, eggs and orange zest, chocolate chips.
• On slow speed add the flour mixture and pulse until just incorporated.
• Refrigerate the dough before rolling into one tablespoon sized balls, rolled in the extra sugar.
• Bake in a 350 degrees preheated oven on a silicon baking mat spaced 1 inch apart for 13 minutes. The cookies will have cracked on top but should have very little browning. Cool cookies on a rack.li>

Serve with Olive Leaf Tea for dipping

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Gazpacho Soup Quick and Easy

 

Ingredients-Soup:

• 3 lbs. firm but ripe tomatoes, peeled and seeded or 2 – 28 oz. cans of diced tomatoes (I think Muir Glen brand is the best)
• 2 large cucumbers, 1 ¼ lbs. peeled, seeded, and chopped
• 1 small red onion chopped
• ¼ cup chopped Italian parsley
• 1/2 cup Picual Extra Virgin Olive Oil
• 1/2 cup Sherry Reserva Wine Vinegar
• 5 large garlic cloves
• 1 tablespoon Worcestershire sauce
• 2 tablespoons fresh lemon juice
• 2 teaspoons ground Cumin
• 4 cups tomato juice (Muir Glen brand)
• Sea salt and ground pepper to taste
• ½ cup bread crumbs

Garnish:

• Sliced green onions, tiny croutons, Lemon Olive Oil,and more Sherry Reserva Wine Vinegar to drizzle

Directions:

• Use a large bowl to toss together all the ingredients except the garnishes.
• Use a food processor to puree ingredients by batches, return to a bowl and check seasoning.
• Serve the soup in shallow bowls with a pile of croutons topped with the green onions and drizzle with Lemon olive oil and Sherry vinegar.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Tomato Melon Feta Bacon Salad

 

Ingredients-Salad:

• 4 cups yellow heirloom tomatoes cut into ¾ inch cubes
• 4 cups red watermelon balls, (use a ½ inch melon baller)
• ½ cup very thinly sliced red onion
• 2 tablespoons Strawberry Balsamic Vinegar
• 1/4 cup Basil Olive Oil
• 1 tablespoon Pinot Noir Red Wine Vinegar
• 1 cup crumbled Feta cheese
• ¼ cup mint leaves, torn
• 1 cup crispy bacon or Pancetta
• Sea salt and ground black pepper to taste

Directions:

• In a large mixing bowl gently fold together the tomatoes, watermelon and onion.
• Drizzle the vinegars and olive oil over the mixture.
• Add the remaining ingredients and gently mix.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Spicy Grilled Baby Squid and Arugula Salad

 

Ingredients-Salad:

• 2 1/2 lbs. cleaned baby squid, both tubes and tentacles
• The zest from one each- lime, lemon and a small orange plus the juice from the lime and lemon
• 1 tablespoon dried red chili flakes
• 2 tablespoons Pinot Noir Wine Vinegar
• 3/4 cup robust extra virgin olive oil Nocellara Extra Virgin Olive Oil
• ½ cup chopped Italian parsley
• 4 large garlic cloves
• 1 tablespoon grated fresh ginger
• 2 large shallots chopped
• Sea salt and ground black pepper to taste
• 4 cups baby Arugula

Garnish:

• Cilantro leaves and hot chile olive oil to drizzle Baklouti Green Chili Olive Oil

Directions:

• Slice the squid tubes into ½ inch rings and mix with the tentacles in a bowl.
• Add ¼ cup of the Nocellara olive oil, the citrus zests and juices, season with sea salt and pepper. Refrigerate overnight.
• Meanwhile use a food processor to blend the remaining Nocellara olive oil, parsley, garlic, ginger, shallots, wine vinegar, salt and pepper. Process to a coarse sauce and chill.
• Grill the squid in a cast iron grill pan on high heat for a few minutes. Move to a bowl and add 1/2 cup of the sauce.
• Arrange the Arugula on a serving platter and top with the squid and garnish with cilantro leaves and your choice of hot chile olive oil.
• Brush some grilled bread with remaining sauce and serve with the salad.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Olive Oil Marinated Cheeses

 

I use two basic rules for marinating cheeses.

First, use robust flavored olive oils with aged harder cheeses like Cheddars or Goudas.

Second, use milder very fruity olive oils with soft fresh cheeses like Chevre (goat cheese) Brie and other bloomed rind cheeses.

Marinade for Hard Cheeses:

• Fresh Sage, bay leaves and orange peel
• Toasted mustard, cumin, and coriander seeds
• Sea salt and whole multicolored peppercorns
• Robust extra virgin olive oil like Nocellara Extra Virgin Olive Oil

Marinade for Soft Cheeses:

• Fresh thyme sprigs, bay leaves, and lemon peel
• Sea salt and multicolor peppercorns
• Black Truffle Sea Salt
• Dried chile flakes if you like
• Very fruity and mild extra virgin olive oil Ogliarola Extra Virgin Olive Oil

I use plastic deli containers to marinade cheeses. Don’t waste lots of oil for your marinades, add the aromatics to the cheeses and just enough oil to coat the cheese but not submerged in oil. Gently invert the containers a few times to mix everything well. Marinate overnight before serving.

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Chilled Tuscan Melon and Proscuitto Soup

 

Ingredients-Soup:

• 1 large Tuscan melon or Cantaloupe, peeled, seeded, and chopped
• 8 slices Parma Prosciutto, each cut into four long ribbons
• Arbosana Extra Virgin Olive Oil
• Raspberry Dark Balsamic Vinegar
• Sea salt and ground black pepper

Directions:

• Process the melon pieces in a blender until you have a smooth puree.
• Fry the Prosciutto in rice bran oil or corn oil quickly until crisp. Drain on paper towels.
• Divide the puree between 4 shallow soup bowls.
• Season with sea salt & pepper.
• Drizzle with the oil and vinegar.
• Add the fried Prosciutto just before serving so it stays crispy.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Romesco Sauce

 

Ingredients-Sauce:

• 1 cup fire roasted red bell peppers
• 1 cup slivered almonds
• ¾ cup tomato puree
• 4 tablespoons Sherry Reserva Vinegar
• 2 large garlic cloves
• 1 teaspoon sea salt
• ½ teaspoon ground black pepper
• 1 ½ teaspoon smoked paprika
• Picual Extra Virgin Olive Oil
• Olive Wood Smoked Olive Oil

Directions:

• Place all the ingredients in a food processor except the olive oil and blend well.
• Add the olive oils and pulse a few times until the oils are incorporated.

Makes 1 quart

I freeze this sauce in ½ pint deli containers until needed.

Romesco is so useful, you can use it on fish, meats or pasta.

 

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Stacked Caprese Salad

 

Ingredients:

• 4 medium sized fresh Mozzarella cheese balls
• 4 heirloom tomatoes, the same size the cheese balls
• Tuscan Herb Olive Oil
• Traditional Balsamic Vinegar
• Sea salt and ground black pepper
• 1 cup small croutons
• Fresh basil leaves to garnish

Directions:

• Cut a thin slice from the bottom of the tomatoes, so the tomatoes don’t fall over.
• Remove the hard core from the top of the tomatoes where the stem was but leave the top intact.
• Slice each cheese ball into 3 even slices. Remove the round ends so things stack easily.
• Slice each tomato in to 4 even slices.
• Season tomato with salt and pepper.
• Stack the salad starting with the bottom slice of tomato a slice of cheese, repeat this and finish with the top of the tomato last.
• Drizzle the olive oil and vinegar around the plate.
• Garnish with basil and croutons.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Lemon & Arbosana Extra Virgin Olive Oil Sorbet

 

Ingredients:

• 1 ¾ cup water
• 1 ½ cup sugar
• 1 ½ cup lemon juice
• 3 tablespoons lemon zest
• ½ teaspoon sea salt
• 1 egg white whisked until foamy
• 1 ½ cup Arbosana Extra Virgin Olive Oil

Directions:

• In a noncorrosive pot bring the sugar and water to a rolling boil, remove from heat and chill.
• Whisk the remaining ingredients into the sugar syrup.
• Freeze in your ice cream machine according to its direction for sorbet.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Chilled Sesame Garlic Salmon & Spinach Salad

 

Ingredients:

• 1 ½ pound baby spinach
• 3 large shallots, minced
• 1 ½ pound Salmon, with skin and any gray flesh removed, cut into ½ inch pieces
• Garlic Olive Oil
• Japanese Toasted Sesame Oil
• Hojiblanca Extra Virgin Olive Oil
• 2 tablespoons each black & white sesame seeds
• Sea salt & ground black pepper to taste
• The zest and juice of 1 lemon
• Chopped chives and chive blossoms for garnish

Directions:

• In a large sauté pan cook the shallots with 2 tablespoons of garlic olive oil, 1 tablespoon of the sesame oil, season with sea salt and ground black pepper.
• Add all the spinach at once and cook on medium heat until completely wilted.
• Strain and chill.
• Rinse the pan and return to medium high heat. Add 3 tablespoons of Hojiblanca extra virgin olive oil, 1 teaspoon sesame oil and 1 teaspoon garlic olive.
• Add the sesame seeds, salt, pepper and Salmon pieces sauté until just cooked through, add lemon zest and juice. Chill.
• Arrange the spinach on a platter and mound the Salmon on top.
• Garnish with chives and blossoms.
• Add a few hot chile flakes if you like.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Smokey Corn and Heirloom Tomato Relish

 

Ingredients:

• 4 cups fresh corn kernels, white and yellow
• Olive Wood Smoked Olive Oil
• Garlic Olive Oil
• Chipotle Olive Oil
• 1 cup seeded and diced Anaheim Chiles
• 1 medium red bell pepper, seeded and diced
• 1 cup red onion, diced
• 1 ½ cup Heirloom Tomatoes, seeded and diced. The more colors the better.
• 6 green onion sliced thin, both white and green parts
• 1 Tablespoon ground Cumin
• Sherry Reserva Wine Vinegar
• The zest and juice from one lemon and one lime
• Sea salt & black pepper to taste

Directions:

• Using a large skillet on medium high heat, cast iron is best, add the oils.
• Once the oils are hot add the chicken or shrimp, shallot, mushrooms and sauté for 3 minutes.
• Stir When the oil is very hot add the corn, chiles, and cumin. Sauté until the corn and chiles get some color, a little blackened is good.
• Remove the skillet from the heat and add the remaining ingredients, chill.

This relish is great on grilled or roasted meats, seared Halibut or in a pasta salad.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Tom Kha Gai Thai Coconut Soup

 

Ingredients:

• Persian Lime Orange Olive Oil
• Garlic Olive Oil
• Thai Lemongrass-Mint White Balsamic
• 2 cups raw chicken or shrimp cut into small pieces
• 1/2 cup sliced mushrooms, I like Shitake for this soup
• 1 large shallot, chopped
• 4 cups unsweetened coconut milk
• 4 cups chicken or vegetable stock
• 3 tablespoons Thai fish sauce
• 1/8 cup lime juice
• 3 Thai chilies, split
• 1 fresh Serrano chili pepper, sliced
• 2 one-inch pieces of lemongrass, smashed
• 3 large slices of fresh ginger root
• 1 large Kaffir lime leaf
• Sea salt & black pepper to taste
• 1/4 cup Cilantro leaves & Thai Lemongrass-Mint balsamic for garnish

Directions:

• Add 3 tablespoons of the lime olive oil & 2 tablespoons of the garlic olive oil to a large pot on medium heat.
• Once the oils are hot add the chicken or shrimp, shallot, mushrooms and sauté for 3 minutes.
• Stir in the remaining ingredients (except the garnish) and simmer on low heat for 8 minutes.
• Check the seasoning and add salt and pepper if needed.
• Garnish with cilantro and drizzle with the balsamic and more lime oil.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Upside Down Almond and Blood Orange Olive Oil Cake

 

Ingredients:

• 3 large eggs
• 2 cups sugar
• 1 3/4 cups Blood Orange Olive Oil
• 1 cup 2% milk
• 1/2 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup blanched & slivered almonds
• 2 large blood or Cara-Cara oranges - peal cut away and sliced to 1/4 inch discs
• Cara Cara Orange-Vanilla White Balsamic
• 2 cups of your favorite berries

Directions:

• Put the almonds and 1/4 cup of the flour in a food processer and pulse until you have a fine meal.
• Whisk together the remaining flour, baking soda & powder, salt, whisk in the almond meal.
• hisk together the eggs, sugar, orange olive oil, milk and vanilla until smooth.
• Mix the flour mixture into the wet mixture until fully incorporated.
• Spray 2 eight-inch nonstick cake or spring form pans with no stick spray. Line the bottom of the pans with a parchment circle.
• Arrange the orange discs in the bottom of the pans.
• Slowly add the batter so you don’t disturb the orange slices.
• Bake in the center of a preheated 350 degrees oven for 45 minutes.
• Let the cakes cool for 10 minutes.
• Invert the cakes and remove the parchment.
• Cut each cake into 8 pieces, garnish with berries and drizzle with the balsamic vinegar.

Serves 8

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Guerrero Mexican Style Grilled White Corn

 

Ingredients:

• 6 large ears of white corn shucked and well cleaned with a bit of the stem left on
• Persian Lime Olive Oil
• Sea salt
• Ground black pepper
• 1 cup crumbled Cotija cheese
• Jalapeno White Balsamic
• 1/4 cup chopped cilantro

Directions:

• Brush the corn cobbs with the lime olive oil and massage with the salt & pepper.
• Grill the corn until charred a little all over.
• Roll the warm cobbs in the cheese so it sticks.
• Stack the cobbs on a serving platter, drizzle with the balsamic, top with the remaining cheese.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Sous Vide Cilantro-Roasted Onion Chicken

 

Ingredients:

• 12 skinless – boneless chicken thighs, washed and patted dry with paper towels
• 3 cups frozen pearl onions, cleaned up – cut off any remaining root and onion “papers”
• 3 tablespoons Cilantro-Roasted Onion Olive Oil
• 3 tablespoons Chipotle Olive Oil
• 1 large lemon cut into ¼ inch slices
• Sea salt & ground black pepper
• 1/4 cup Cobrancosa Extra Virgin Olive Oil
• 1 1/2 cups chicken stock
• Cilantro sprigs to garnish

Directions:

• Rub the chicken with the salt & pepper.
• In a mixing bowl combine the chicken, the flavored olive oils and the lemon slices, give it a quick massage.
• Scrape everything from the bowl into a “Food Saver” bag and vacuum seal with the “Food Saver” machine.
• Cook the bag in a water bath at 140 degrees for 1 hour using a “ANOVA” water circulating wand.
• Refrigerate until needed.
• In a nonstick sauté pan brown the chicken and onions in the Cobrancosa olive oil then add the chicken stock and simmer for 5 minutes.
• Move the chicken to serving bowl, top with the onion and broth.
• Garnish with fresh cilantro sprigs.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Seared White Nectarines with Lemon Yogurt

 

Ingredients:

• 6 ripe but firm white nectarines
• Eureka Lemon Olive Oil
• Cranberry-Pear White Balsamic
• A pinch of Sea Salt
• Three 5.3 oz. Chobani Lemon & Cream nonfat yogurt
• Mint sprigs to garnish

Directions:

• Cut each nectarine into eight wedges.
• In a large mixing bowl toss the wedges with the olive oil, balsamic and sea salt.
• In a large nonstick pan sauté the wedges until browned, remove from heat.
• Cover the bottom of six dessert plates with the yogurt and arrange the wedges in circle.
• Drizzle the plate with more of the olive oil and balsamic.
• Garnish with mint sprigs.

Serves 6

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Ahi Poke Avocado Salad

 

Ingredients:

• 3/4 pound sushi grade Ahi Tuna
• 2 scallions thinly sliced on an angle
• 2 tablespoons thinly shallot
• 1 tablespoon grated fresh ginger
• 1 teaspoon Japanese Sesame Seed Oil Oil
• 1 tablespoon Japanese soy sauce
• 1 tablespoon Garlic Olive Oil
• 1 tablespoon Persian Lime Olive Oil
• 1 teaspoon Lemongrass-Mint White Balsamic
• Sea Salt and ground black pepper to taste
• 2 ripe but firm avocados, halved with pit and peel removed
• Sesame seeds and Cilantro leaves to garnish
• 4 cups crispy fried wonton strips

Directions:

• In a mixing bowl combine all ingredients except avocado & garnishes, stir until well mixed.
• Arrange the avocado halves on a bed of crispy fried wontons or thin strips of tortilla chips. Season with salt & pepper.
• Spoon the Ahi mixture over the avocado halves and garnish with cilantro & sesame seeds.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Fennel Blood Orange Radish Pumpkin Seed Salad

 

Ingredients:

• 3 cups of butter lettuce torn into large pieces
• 1 cup thinly sliced fennel bulb
• 3/4 cup thinly sliced red onion
• 4 large radishes sliced thin
• 3 medium Blood Oranges, peeled and the flesh cut into thick pieces
• Blood Orange Fused Olive Oil
• Tangerine Dark Balsamic inegar
• 1/2 cup Stony Brook Pepitas (pumpkin seeds)
• Citron Sea Salt and ground pepper to taste

Directions:

• Arrange the lettuce on a serving platter.
• Spread the fennel & red onion over the lettuce.
• Sprinkle the orange and radish over the salad.
• Drizzle the oil and vinegar on the salad.
• Season with the salt and pepper.
• Garnish with the Pepitas.

Serves 4

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Baked Halibut with Citrus-Panko-Crust

 

Ingredients - Sauce:

• 1 cup Panko (Japanese bread crumbs)
• 1 tablespoon finely chopped Italian parsley
• 1 tablespoon thinly sliced green onion, white & green parts
• 2 tablespoons finely chopped Preserved Meyer Lemon Rind
• 1 tablespoon Garlic Infused Olive Oil
• 1 tablespoon Gremolata Infused Olive Oil
• 1/2 teaspoon Citron Sea Salt
• 1/2 teaspoon ground black pepper
• 1 extra-large egg white, well whisked
• One fresh lemon, quartered for garnish

The fish:

• 1 1/2 pound fresh Halibut filet cut into 4 portions.

Directions:

• Whisk the egg white and reserve.
• Mix the remaining crust ingredients well then stir in the whisked whites until you have a mixture that just holds together.
• Press the moist crust mixture on the top and sides of the Halibut pieces and refrigerated until ready to bake, up to 3 hours.
• Bake the Halibut in a preheated 375 degree oven until the crust is golden brown. Let the fish rest for a few minutes before serving.

Serving Suggestion:

• I like to serve this fish on a bed of pasta tossed with lemon zest, chopped herbs, Hojiblanco extra virgin olive oil, and fresh ground black pepper.

©Marvin Martin/Cuisine Privee (Napa, CA)

 

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Blackberry Ginger Garlic Sauce

 

Ingredients - Sauce:

• 4 tablespoons unsalted butter
• 4 tablespoons chopped shallots
• 1/2 cup Blackberry Ginger Dark Balsamic
• 1/2 cup pork, veal, beef or chicken stock (broth)
• 2 tablespoon light brown sugar
• 2 teaspoons soy sauce
• 1 teaspoon lemon juice
• 1 tablespoon Dijon mustard
• 2 tablespoons Garlic Olive Oil
• 1 tablespoon chopped Italian parsley
• 1 teaspoon ground black pepper
• 1/2 teaspoons Seasonello Sea Salt
• Fresh black berries and Thyme for garnish

Directions:

• In a nonstick pan melt the butter, add the shallots and sauté for 3 minutes.
• Add the remaining ingredients and bring to a boil. Reduce heat to low and simmer until reduced by 1/4.
• Whisk the sauce as it cools to prevent separation.

Serves 6

Chef: Marvin Martin© (Napa, CA)

 

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Sous Vide Blackberry Ginger Garlic Pork Tender Loin

 

Ingredients - Sauce:

• 1 & 1/2-pound pork tender loin
• 6 thick slices of fresh ginger root
• 2 teaspoons Seasonello Sea Salt
• 2 teaspoons ground black pepper
• 2 tablespoons Garlic Olive Oil
• 2 tablespoons Blackberry Ginger Dark Balsamic
• 4 large sprigs fresh Thyme

Special Equipment:

• “Food Saver” or another brand vacuum sealer
• “Anova” or another brand Sous Vide water circulator

Directions:

• Place pork and well mixed ingredients in a vacuum seal bag and seal it.
• Cook in 130 degrees water bath using the water circulator for 2 1/2 hours.
• Cool in the refrigerator, it will keep for 3 days or freeze for later use.
• When ready to eat, remove the pork from the bag and wipe clean with a paper towel.
• Sear all the side of the pork loin until well browned and crispy.
• Let the pork rest for 2 minutes before slicing into ½ inch thick pieces and serve with our Blackberry-Ginger-Garlic Sauce.

Chef: Marvin Martin© (Napa, CA)

 

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Thai Style Prawns

 

Ingredients - Sauce:

• 1/2 cup soy sauce
• 2 medium size garlic cloves, finely chopped
• 2 tablespoons Toasted Sesame Seed Oil
• 1 tablespoon fresh grated ginger
• 2 tablespoons Thai Lemongrass Mint White Balsamic
• 1/4 cup Persian Lime Olive Oil
• 1 teaspoon Seasonello Sea Salt
• 1 teaspoon ground black pepper
• 1 teaspoon chili flakes
• 1 tablespooon chopped Thai basil

Ingredients-Prawns:

• 24 large prawns
• 24 four-inch wooden skewers soaked in water
• Thinly sliced green onion to garnish

Directions:

• Thread each prawn so that the prawn is flat.
• Whisk all the sauce ingredients together.
• Brush the prawns with a little of the sauce, saving the rest to drizzle.
• Grill the prawns for 2 minutes on each side, stack the cooked prawns on a serving platter.
• Drizzle with remaining sauce and garnish with green onions.

Chef: Marvin Martin (Napa, CA)

 

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Figgy Oyster Sauce

 

Ingredients:

• 3 tablespoons Black Mission Fig Dark Balsamic
• 3 tablespoons Garlic Olive Oil
• 2 tablespoons Lemon Olive Oil
• 1/2 teaspoon Dijon Mustard
• 2 tablespoon chopped green onion, both green and white parts
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon Seasonello Sea Salt
• 1/2 teaspoon chili flakes
• 2 teaspoons chopped preserved Meyer lemon peel

Directions:

• Put all ingredients in a small bowl and whisk until emulsified.
• Open 2 dozen medium sized oysters.
• Cover the bottom of a baking dish with rock salt, lay the oysters on the salt.
• Spoon a little of the sauce over the oysters and bake in an oven at 325 or on a barbeque with the lid closed for 8 minutes.

Chef: Marvin Martin (Napa, CA)

 

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Traditional Balsamic Steak Sauce

 

Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons chopped shallot or white onion
• 1/2 cup Traditional Dark Balsamic
• 2 tablespoons light brown sugar
• 2 tablespoons Garlic Olive Oil
• 1/2 cup beef or veal stock (broth)
• 1 tablespoon Worcestershire sauce
• 1 teaspoon lemon juice
• 1 tablespoon Dijon mustard
• Seasonello Sea Salt and ground pepper to taste

Directions:

• In a nonstick pan on medium heat melt the butter add the shallots and sauté for a few minutes.
• Add the remaining ingredients and bring to a boil, reduce heat to low and simmer until reduced by ¼.
• Stir the sauce as it cools to prevent it from separating.
• Serve with grilled or roasted beef or veal.

Chef: Marvin Martin (Napa, CA)

 

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Best Ever Caesar Salad Dressing

 

Ingredients:

• 1 whole egg + 1 egg yolk
• 2 medium garlic cloves
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 2 teaspoons Dijon mustard
• 1/2 teaspoon Seasonello Sea salt
• 1/2 teaspoon ground black pepper
• 2 anchovy fillets, optional - but good
• 1/2 cup Lemon Olive Oil
• 1/4 cup Garlic Olive Oil

Directions:

• Place all ingredients except the olive oils in a blender and pulse until smooth.
• With the blender running slowly add the olive oils a little at a time, scrape down the sides of the blender and pulse a few more times.
• This dressing is best the next day and will keep in the refrigerator for up to 5 days.

Chef: Marvin Martin (Napa, CA)

 

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Balsamic Bitter-Sweet Chocolate Sauce

 

Ingredients:

• 1 cup whole milk
• 1 cup bitter-sweet chocolate chips
• 1 pinch Seasonello Sea salt
• 3 tablespoons Traditional Balsamic Vinegar plus some to drizzle
• 1 tablespoon lite corn syrup (makes the sauce shiny)

Directions:

• Melt the chocolate with the milk in a double boiler or a bowl over simmering water.
• Whisk in the sea salt and corn syrup.
• Gradually whisk in the balsamic.
• Refrigerate the sauce over night before using.
• Drizzle over ice cream, fruits or other deserts and garnish with a pinch of sea salt.

Chef: Marvin Martin (Napa, CA)

 

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White Truffle Olive Oil Deviled Eggs

 

Ingredients:

• 1 dozen boiled eggs, peeled
• 1 teaspoon Dijon mustard
• 1 teaspoon lemon juice
• 1/3 cup white truffle olive oil
• Seasonello Sea salt to taste
• Ground black pepper to taste
• Paprika (smoked Spanish if available)
• Chopped chives to garnish

Directions:

• Cut the eggs in half and put the yolks in a food processor
• Add mustard, lemon juice, sea salt, pepper and truffle oil
• Pulse the food processor, scrape down the sides and pulse some more
• Fill the egg whites with the yolk mixture
• Garnish the eggs with paprika, chives and sea salt

Chef: Marvin Martin (Napa, CA)

 

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Hummus with Spicy Harissa Olive Oil

 

Ingredients:

• 3 cups cooked Chickpeas drained and a bit of cooking water reserved (Caned Chickpeas can be used, drain them and rinse well)
• ½ cup Tahini (sesame paste) (Joyva brand is best)
• 1/3-cup extra virgin olive oil
• 5 large cloves of garlic
• 3 teaspoons cumin seeds, ground and toasted
• 6 tablespoons lemon juice
• 2-teaspoons toasted sesame oil
• 1/4-cup cilantro leaves
• 1/4-cup Italian parsley leaves
• Plenty of salt and pepper
• Black & white sesame seeds to garnish
• Harissa Olive Oil to garnish

Process:

• Combine all ingredients in a food processer and pulse until you have a smooth fine texture,
• scraping down the side of processer as needed..
• Add cooking water as needed to make the Hummus creamy. Check seasoning again.
• Garnish with a mix of white & black sesame seeds.

Chef: Marvin Martin (Napa, CA)

 

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