5 large eggs, at room temperature
1 1/4 cups sugar
3 tablespoon finely grated orange zest
1 cup Orange Fused Olive Oil
2 cups cake flour
1 1/4 teaspoons baking powder
1 teaspoon vanilla extract
1 teaspoon fine sea salt
Orange Cream Cheese Glaze (optional)
4 oz. cream cheese at room temperature
1 teaspoon grated orange rind
1 tablespoon Orange Fused Olive Oil
1 teaspoon vanilla extract
1 cup sifted powdered sugar
2 tablespoons whole milk (room temperature)

For the Glaze

Beat the cream cheese, orange rind, olive oil, vanilla extract at medium speed of a mixer until well-blended. Add sugar and milk and beat at low speed until well-blended, pour over cooled cake and serve.

For the Cake

Preheat the oven to 325° and butter and flour a 10-cup bundt pan. In a bowl, using a handheld electric mixer, beat the eggs with the sugar, vanilla extract, and orange zest at medium-high speed until smooth. Gradually beat in the orange olive oil until creamy, for about 2 minutes. In a small bowl, whisk the cake flour with the baking powder and salt. Add the dry ingredients to the egg mixture in 3 batches, beating on medium speed between additions.

Scrape the batter into the prepared pan and bake in the center of the oven for about 1 hour, until a toothpick inserted in the center of the cake comes out clean. Let cool in the pan for 15 minutes, then invert onto a rack. Let the cake cool completely before glazing, cutting into slices, and serving.



1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup crushed tomatoes 2" sprig fresh thyme salt and fresh ground pepper to taste 1/4 cup peppery, Koroneiki or Manzanillo EVOO 1 tablespoon black truffle oil 1 pound dried conchigliette, cooked - you can use any other short cut pasta that will hold the sauce well such as rigatoni or mostaccioli.

In a large, heavy bottom pot heat the olive oil over medium-high heat. Add the pork and brown well, breaking the meat up in to the smallest pieces possible, for about 5 minutes. Remove the meat to a bowl and reserve. To the same pot add the mushrooms and sauté until caramelized, about 5 minutes, scraping up any bits of browned meat, and stirring occasionally.

Add the shallots, carrot, and celery and sauté for another two minutes. Add the garlic and sauté for another minute. Deglaze the pan with the red wine and reduce by half. Add the tomatoes and thyme and reduce the heat to low and cover. Cook at barely a simmer, covered, over low heat for 1 hour, stirring occasionally. Add a few tablespoons of stock or water to the sauce if it loses too much moisture.

Taste the sauce and adjust the seasoning with sea salt and freshly ground pepper.

Add the just drained, al dente pasta to the pot with the sauce and continue to cook the pasta along with a tablespoon or so of the pasta water. Cook for a minute stirring to completely sauce the pasta.

Portion the pasta into servings and top each with fresh grated Pecorino cheese, and a few drops of black truffle oil. Serve immediately.



Chicken Flautas For the shredded chicken: 2 pounds boneless, skinless chicken breasts or thighs 1/2 medium yellow onion – thinly sliced 1 medium tomato 2 cloves garlic 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon of canned chipotle pepper ¼ cup of water Pinch of sugar 1 Tablespoon of Cilantro & Roasted Onion Olive Oil For the flautas: 16 corn tortillas Toothpicks Chipotle Infused Olive Oil, for frying Shredded lettuce Crema – sour cream Sliced avocado

Make the shredded chicken: In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar. In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken.

Make the flautas: Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas. Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches. Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping

halfway through, 2 to 4 minutes total. Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried. Serve warm with shredded lettuce, crema, and avocado slices.

Ginger Honey- Soy Salmon 2 to 2.5 lbs whole salmon fillet with skin on 4 TB Honey Ginger White Balsamic 4 TB regular strength soy sauce 2 TB Cilantro & Roasted Onion Olive Oil 2 TB Japanese Toasted Sesame Oil 1 TB of Honey 1 fresh lemon 6 cloves garlic, minced 1 TB freshly grated ginger 1/4 tsp freshly ground black pepper 1 red onion – chopped 2 stalks green onions, thinly sliced 1 seedless chopped Jalapeno – optional Parsley for garnish

Use paper towels to thoroughly dry salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside. In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno. Pour mixture evenly over the salmon, ensuring

salmon is coated with marinade. Cover and chill at least 6 hours to overnight, if possible. Remove salmon from fridge and let sit at room temp while oven preheats to 350F (with rack on middle position) Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Cover salmon with aluminum foil and bake 10 minutes. Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn’t burn. It should reach a nicely light golden color on top. Remove salmon from heat immediately and serve.

Curried Shrimp - Heat Baklouti Green Chili Oil in a large skillet over medium heat. Add chopped onions and salt (optional add chopped jalapeno for spice). Cook, stirring occasionally, until onion begins to soften. Add 2 tablespoons of tomato paste, curry powder, and fresh ginger. Cook, stirring to break up paste, until mixture is smooth and fragrant, about 1 minute. Add 1 chopped tomato to skillet, cook, stirring, until it begins to release juices. Add 1/4 cups vegetable broth; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add one can of coconut milk and lime juice to skillet; stir to combine and let it simmer until the sauce thickens. Add shrimp, salt & pepper; cook until opaque. Serve hot over basmati rice.