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JANUARY RECIPES

Always Delicious

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.

Sweet potato fries in cast iron skillet

CAST IRON SKILLET SWEET POTATO FRIES

Serves 6-8

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.  

Ingredients:

6 medium sweet potatoes, baked*

2-3 tablespoons avocado oil

sea salt, to taste

Instructions:

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.

Notes:

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.

classic-bloody-mary-720x720-recipe.jpg

2020 COCKTAIL MIXERS: MS. JANUARY BLOODY MARY

Serves 3-5

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).

Ingredients:  

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

Celery salt

1 pinch Ground black pepper

1 pinch smoked paprika


Garnish: Lime wedge, Green olives, Parsley sprig, Celery stalk


Hamburger Top View

JUICY GRASS-FED BISON BURGERS

Serves 4-6

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.
INGREDIENTS
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)
RECIPE PREPARATION
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.
DO AHEAD:
Patties can be formed 4 hours ahead. Cover and chill.