| Serves 4
Ingredients for the Grilled Tuna:
Light a charcoal grill or heat a gas grill on high. Season the tuna with salt and pepper and place in a resealable bag or shallow container.
Whisk together the olive oil, lemon juice, zest and garlic to make the marinade. Add marinade to bag and gently coat the steaks. Turn occasionally and marinate for at least 20 minutes but not more than an hour. Start the potato salad.
Grill the tuna steaks to medium or your preferred done-ness. Let the tuna rest while you finish putting together the salad.
Ingredients for the Warm Potato and Spinach Salad:
Place potatoes in a small saucepan and add cold water to cover. Gently bring to a boil over medium heat, reduce heat to low and cook until the potatoes are fork tender, 12-15 minutes. Remove from heat and keep in water until ready to use.
Place the sliced onion in a small bowl with the vinegar and sugar, toss until sugar is dissolved. Add olive oil, salt, pepper and mustard, and stir until combined.
Strain potatoes into a medium bowl, add wine and toss until completely absorbed. Add the onion mixture and toss to coat the potatoes. Gently toss potatoes with the spinach and parsley and season to taste.
Top each tuna steak with a generous spoonful of Jimtown Roasted Vegetable Caponata and serve over or alongside the warm potato salad.
| Serves 8-10 as an appetizer or hors d'oeuvres
Preheat oven to 300°. Place the baguette slices in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake until golden and crispy, about 10-12 minutes. Top the crostini with a dollop of ricotta, a spoonful of Jimtown Roasted Vegetable Caponata, followed by a sprinkle of basil.
Any leftover crostini will keep in an airtight container for several days. Try the same recipe with fresh goat cheese or your choice of other creamy cheeses.
| Serves 4
Heat the olive oil in a medium sauté pan over medium heat and brown the sausage, breaking into small pieces as it cooks. Once the sausage is completely cooked add the Caponata and bring to a simmer.
Cook the penne in lightly salted water (following package directions) until al dente. Strain the pasta, then toss with the Caponata, cheese and parsley tossing until evenly mixed.
Season to taste with salt and your choice of pepper. Serve immediately.
| Serves 4-6
In a medium saucepan, over medium high heat bring milk and water to a boil. Whisk in the polenta, salt, and pepper, and return to a boil, whisking continuously. Turn to low heat, and simmer, whisking continuously, for 5 minutes. Float the butter in a thin layer on top of the polenta and leave at a low simmer, uncovered and without stirring for 45 minutes.
Brown the pancetta over medium heat in a large sauté pan. Add the onions and chard ribs and cook until they are lightly brown and tender. Add garlic, cook for 1 minute, then add the chard leaves and cook until tender.
Carefully whisk the butter into the polenta until fully incorporated. Ladle a cup of polenta on each plate or large shallow bowl in an off-center position. Dollop a generous spoonful of Caponata on the polenta and top with a sprinkle of cheese. Serve the chard and pancetta next to the polenta.
|Serves 4-6 people, as a side dish or light lunch
Gently toss all the above ingredients just before serving. You may serve over a few greens like watercress or Arugula.
Omit the feta for a vegan dish.
|Serves 4-6 as a side dish
Preheat a gas or charcoal grill or set an oven broiler on high.
Snap the tough bottom section off the asparagus -usually about 3 inches from the base. In a small bowl whisk together the olive oil, salt, pepper, lemon juice & zest, mustard, and garlic to make a dressing. In a large bowl or on a sheet pan coat the asparagus with the dressing and marinate for 10-15 minutes, tossing occasionally to redistribute the marinade.
Grill the asparagus on a very hot grill, turning several times, until tender but still crisp -about 3-5 minutes. Alternately, line up the asparagus in a single layer on a baking sheet and broil, turning several times, until cooked but crisp -about 3-5 minutes.
Stack the asparagus on a serving platter and sprinkle the cheese over it. Spoon the Romesco Sauce over the asparagus and serve hot -it is, also, perfectly tasty at room temperature.
|Makes 4-6 portions.
2 pounds small, waxy potatoes such as fingerling, Yukon, or marble
2 tablespoons roughly chopped fresh rosemary
8 large unpeeled garlic cloves
2 tablespoons high quality olive oil
1 teaspoon kosher salt or course sea salt
pinch of fresh ground pepper
½ cup Jimtown Romesco Sauce
2 tablespoon roughly chopped parsley (optional)
Squeeze of lemon juice (optional)
Preheat oven to 375 degrees.
Cut the potatoes into large, 1” dice, or leave whole if using marble or fingerling potatoes. Crack the shells of the garlic cloves by pressing down on them on a hard surface, but do not peel. Toss the potatoes with the olive oil, rosemary, garlic cloves, salt, and pepper. Spread out on one or two baking sheets-try to avoid having the potatoes touch each other. Roast for 20-30 minutes, until potatoes have browned nicely and are cooked through when pierced with a knife.
Cool for 5 minutes, then transfer to a mixing bowl.
Using a wooden spoon or rubber spatula, toss the potatoes with Jimtown Romesco Sauce to evenly coat. Sprinkle with parsley and lemon juice and toss. Serve right away
Great with meat, chicken or fish or on their own for a vegan dish!
| Makes 2 sandwiches
Preheat oven to 400°. Generously spread the Jimtown Spicy Pepper Jam on each slice of bread. On each sandwich, place 2 slices of Swiss cheese on one side. Top cheese with the turkey and ham (equally divided between the sandwiches) and then the remaining slices of Swiss cheese. Close the sandwiches.
In a small bowl, whisk together the eggs and heavy cream. Using a large cast iron or heavy sauté pan, over medium heat, melt the butter.
Dip sandwiches in the egg mixture and coat completely on all sides then cook in hot pan. When brown on the first side, flip over and transfer to oven for about 5 minutes until heated through.
Cut the sandwiches in half and dust generously with powdered sugar. Serve immediately with the extra Jimtown Spicy Pepper Jam on the side for dipping.
|Makes 24 pieces, enough to serve 4-6 people as an appetizer
24 won ton wrappers
1 cup (about ½ pound) Dungeness (or other high quality) lump crab meat,
picked over for shells and roughly chopped
2 teaspoon thinly sliced scallions or chives
1 teaspoon lemon zest
1 teaspoon lemon juice
½ teaspoon chili paste, or more to taste
½ teaspoon toasted sesame oil
¼ cup good quality cream cheese
1 tablespoon plain bread crumbs or “Panko”
1 egg yolk
1 egg white, lightly beaten with 1 teaspoon of water
1 tub (7 oz.) Jimtown Spicy Pepper Jam
1 teaspoon toasted sesame seeds
Cornstarch, as needed for dusting the pan
6 cups canola oil
In a medium sized bowl with a wooden spoon, combine the crab, chives or scallions, lemon juice and zest, chili paste, sesame oil, cream cheese, bread crumbs, and egg yolk.
Lightly dust a baking sheet with cornstarch.
Place about a tablespoon of the crab filling in the center of the won ton wrapper. Brush the edges of the wrapper with the egg white mixture, and then fold the wrapper in half to form a triangle. Gently press out any excess air trapped in the wrapper and then press down on the edges to form a seal. Place the won ton on the baking sheet. Repeat until all the filling is used. At this point the won tons may be frozen until needed.
Pour about 3 inches of oil into a heavy saucepan and heat to 350 degrees. Fry the won tons, about 4-6 at a time for about 2 minutes, until golden brown. Remove them with a slotted spoon and drain on paper towels.
Gently warm the Spicy Pepper Jam in a small pan, transfer to a bowl, and sprinkle with the sesame seeds.
Serve the won tons immediately alongside Jimtown Spicy Pepper Jam dipping sauce.
|Makes 4 sandwiches
Certainly not the lunch box offering of your youth, our peanut butter, Jimtown Spicy Pepper Jam, and bacon sandwich is one of our favorite guilty pleasures. With its intriguing combination of sweet, hot, tangy and smoky flavors this sandwich requires a big glass of cold milk, or a local pilsner. Makes a great breakfast too.
8 slices firm whole -wheat sandwich bread, toasted *
4 tablespoons Jimtown Spicy Pepper Jam
4 tablespoons natural peanut butter, smooth or crunchy your preference, see Note
12 strips good-quality bacon, cooked crisp and still warm
4 large leaves of red leaf lettuce, COMPLETELY optional
Spread 1 side of each of 4 pieces of toast with Jimtown Spicy Pepper Jam, dividing it evenly and using it all.
Spread 1 side of each of the other 4 pieces of toast with the peanut butter, dividing it evenly and using it all.
Lay 3 strips of bacon over each of the 4 pepper jam-covered slices of bread.
Top the bacon with the lettuce, if you are using it.
Set the peanut butter-covered slices of toast in place. With a serrated knife, cut the sandwiches in half diagonally and serve immediately.
* Bread choices are wide open – we also like it on toasted baguette, Levain, Country French…..
Variation: For a completely different but equally delicious sandwich, replace peanut butter with fresh goat cheese or room temperature, stabilizer-free cream cheese.
|Makes 16-20 pieces; enough to serve 4-6 people as an appetizer
Pat the chicken breast dry with a paper towel and season liberally with the salt and curry powder.
Set a medium sauté pan over medium-high heat and heat the oil until very hot. Carefully add the chicken and cook for 3-4 minutes. Reduce the heat to medium and turn the chicken over. Cook until the breasts are completely cooked through (160° in the center).
Cool to room temperature on a plate.
Dice the chicken breast fairly small, approximately ¼” pieces, transfer to a medium bowl. Add the cilantro, scallion, yogurt, and cashews and toss. If the mixture seems dry add a little more yogurt. Adjust the seasoning with salt and pepper if needed.
Spoon a tablespoon of the chicken salad onto a cucumber coin, and top with ½ teaspoon Jimtown Spicy Pepper Jam. Transfer to a platter and serve.
Mix with pasta, potatoes, beans, cous-cous or quinoa with pine nuts….Spoon over tomatoes and fresh mozzarella….Use with fresh shrimp and celery, romaine lettuce, and shaved pecorino.
Slather on a baked potato with Greek yogurt or sour cream….Add to an omelet with mushrooms or peppers.
|This is perfect with cold roasted chicken or mixed into tuna salad. Try it on a turkey sandwich with some peppery greens.
Blend first five ingredients in a food processor. Add oils in a slow, steady stream to emulsify. Fold in Jimtown Chopped Olive Spread and chill.
Heat olive oil and butter. Add garlic and sauté 1 minute over low heat. Add shrimp and cook until just pink. Add remaining ingredients and simmer 1 to 2 minutes.
Place the Chopped Olive Spread in a fine mesh strainer and squeeze dry.
Combine the Chopped Olives with all other ingredients and mix well.
Form into 3 regular sized patties or 8 to 10 small patties for appetizers.
Cook either on a hot grill or in a frying pan for 3 to 5 minutes on all sides.
|For four boneless chicken breasts.
Smash the garlic cloves, place all ingredients in a jar, and shake to combine. Keeps well under refrigeration.
|Jimtown’s Fig & Olive Spread—a little sweet, a little salty, very South of France—makes a divine glaze for roasted chicken. Garnished with whole garlic cloves, green olives, and capers, this dish is easy enough for a weeknight supper, but festive enough for company. It's great cold, too, and makes a fine, finger-licking main course for a picnic.
Position rack in the middle of the oven and preheat to 350 degrees.
In a medium bowl, stir together the Jimtown Fig & Olive Spread, wine, vinegar, olive oil, caper juice, and herbes de Provence. Arrange chicken quarters in a shallow baking dish just large enough to hold them. Pour the olive spread mixture over the chicken. Scatter the olives, garlic, and capers over the chicken. Season generously with pepper.
Bake, basting the chicken with the pan juices as they accumulate, until it is just cooked through while remaining juicy, about 50 minutes. Serve hot, warm, or cold.
Serves 4 to 6
Lightly brush the bread slices all over with olive oil. Lay slices on a baking sheet and toast in a 400-degree oven, turning them once until they are crisp and lightly browned, about 8 minutes total.
Spread the toasted bread with the blue cheese, dividing it evenly and using it all. Season generously with pepper. Spread Jimtown Fig & Olive Spread on top of cheese.
Top the crostini with the salami. Serve within 30 minutes of completion.