Fresh, innovative and exciting - the recipes created by Ollie George Cigliano are the perfect solution for every culinary need. Check out the mouth-watering recipes below and get in touch to build your dream menu today.
CAST IRON SKILLET SWEET POTATO FRIES
Any potato works here (Weiser Family Farms are the best!) I'm using organic sweet potato here, but you can change it up and even do a 50/50 combo for more interesting texture and flavor. The trick here is to bake first and then sear off in a screaming hot skillet for the "fried" effect.
6 medium sweet potatoes, baked*
2-3 tablespoons avocado oil
sea salt, to taste
Cut potatoes length wise, and then cut into matchsticks.
Heat a large cast iron over medium heat. Add avocado oil and let it get hot, about 5 minutes.
Place in skillet, spacing evenly without over crowding. Let cook for 5-6 minutes, use tongs to turn every couple of minutes , until surface areas are golden brown on all sides. Remove and place on a paper towel lined plate. Sprinkle with finishing sea salt.
Bake potatoes beforehand to save time. Preheat oven to 375 and bake for 45 minutes until soft and can be pierced with a knife. Let cool overnight, or refrigerate for 45 minutes until potatoes cool.
2020 COCKTAIL MIXERS: MS. JANUARY BLOODY MARY
Proper's Pickles Michelada Mix makes a great Bloody Mary! You can get it at the LB Farmer's Market on Sundays at the Marina.
The Bloody Mary is a vodka-soaked nutritional breakfast and hangover cure all in one. This was my Zio Aniello's favorite!
Garnish is a must, at least start with celery and olives. Pickled green beans and maybe make a tiny burger (recipe follows).
Lemon & lime wedge
2 oz vodka
Proper's Pickles Michelada Mix
2 dashes Tabasco sauce
2 tsp Prepared horseradish
2 dashes Worcestershire sauce
1 pinch Ground black pepper
1 pinch smoked paprika
Garnish: Lime wedge, Green olives, Parsley sprig, Celery stalk
JUICY GRASS-FED BISON BURGERS
In this burger recipe, adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed bison or beef.
1 small onion, coarsely grated
1½ pound grass-fed ground beef
1¼ teaspoon kosher salt, plus more
½ teaspoon freshly ground black pepper, plus more
1 tablespoon vegetable oil
Hamburger buns and desired toppings (for serving)
Using your hands, gently mix onion, beef, 1¼ tsp. salt, and ½ tsp. pepper in a medium bowl. Gently shape into four 1½”-thick patties (loosely formed patties will be more succulent).
Heat oil in a large skillet, preferably cast iron, over medium-high heat. Season patties with salt and pepper, place in skillet, and immediately reduce heat to medium. Cook 4–6 minutes per side for medium-rare. Serve on buns with desired toppings.
Patties can be formed 4 hours ahead. Cover and chill.