Citrus Chipotle Dressing

I have the hardest time using things straight out of the bottle or package. The second I try a new product, I start thinking of different ways to use it. Not that the original intention isn’t great, I just can’t stop myself from coming up with lots of different uses. That’s what happened today. I was fixing Roy and I a simple salad for lunch. I had a sample bottle of Cuisine Perel’s Blood Orange Vinaigrette open. I love this light dressing on baby greens but I wanted something with a little more zing to it. Then it hit me! I love Chipotle & Lime Mustard from California Harvest. Wow! What a dynamite combination; sweet, hot, and tart. I added some leftover strips of grilled chicken and we had a great lunch.

For my Citrus Chipotle Dressing, simply whisk together 1/4 cup of Blood Orange Vinaigrette with 1 – 2 teaspoons Chipotle & Lime Mustard. Drizzle over baby greens or European Salad Mix (you know the kind that are in the cello bags).

Pesto Parmesan Cheese Bread

We love Pesto and in our opinion, Cuisine Perel’s classic Sweet Basil & Pinon Pesto is one of the best. Since we use it often, I am always trying to come up with new ways to enjoy it! The other night, I was looking for something to dress up some sourdough bread slices to go with a chicken pasta dish. Bored with garlic toast, I went rummaging through the fridge. I found a couple of tablespoons of leftover basil pesto and about the same amount of Parmesan Cheese Pesto. I blended the two pestos together, spread it on the bread, and popped it under the broiler for a couple of minutes. This was so amazing. It is now Roy’s favorite bread! It’s great as an appetizer or with pasta, soup, grilled foods, or salads.

If you want to try this at home, and I highly recommend it if you like pesto, simply blend equal parts of Sweet Basil & Pinon Pesto and Parmesan Cheese Pesto (1/3 oil to 2/3 cheese).

Heat the broiler. Position the rack 5 – 6 inches from the burner. Cut each slice of sour dough bread into 2 – 3 inch wide strips. Place a single layer of bread strips on a baking sheet. Pop under the broiler for a couple of minutes or until the bread just barely begins to color. Remove from broiler. Flip over the bread strips. Spoon some of the pesto mixture onto the un-toasted side of each strip; spread to coat evenly. You can add as much or as little of the pesto mixture as you like. I add enough so that the bread doesn’t show through the pesto. Pop the bread back under the broiler for another few minutes to heat up the pesto. Check frequently to avoid burning!

Eat hot and enjoy!

Tasty Tuna

Growing up in Coastal Southern California, I was surrounded by delicious, freshly caught seafood. Friends/customers of my parents owned one of the largest tuna canneries on the West Coast. I guess that is why my Mom always had a case or two of canned albacore tuna in her pantry. Needless to say, I grew up eating high quality tuna and to this day, it is still one of my favorite foods.

Using tuna fish for sandwiches, year after year, can get pretty boring, not to mention the health risks associated with the high fat content of real mayonnaise. Since I enjoy lots of variety in my meals, I have created some tasty alternatives for everyday tuna (or chicken) sandwiches. Some contain just a dollop of mayo, while others don’t contain any at all. In fact, my Lemon Pepper Tuna is moistened with a delicious homemade vinaigrette.

Check back soon for some easy, tasty ways to dress up your next tuna or chicken sandwich using dibs and dabs of leftover pestos, tapenades, hearty Mediterranean spreads, oils, and spices! And if you have a recipe you would like to share, please add it to this post.

Hello Fellow Food Enthusiasts!

Sandie - The Posh Gourmet

Thank you for reading my blog. My name is Sandie Jarrett and I joyfully admit that I have been interested in food and cooking most of my life. My Mom was a wizard in the kitchen and taught me to read a recipe, set a table, and put together a great meal. From her, I also learned that with a few dibs and dabs of this and that, anyone can create a really tasty meal.

Since my Mom has ‘retired’ from cooking, I am the one in our family who plans and prepares most of the family dinners we enjoy during the holidays as well as the rest of the year. What I learned from my Mom has helpped make me a really good cook.

As one of the owners of The Posh Gourmet, I feel privileged to be able to share what I know about food and cooking with my family, friends, and customers.

Please feel free to post a question about using gourmet products or to post your favorite uses for dibs and dabs of gourmet ingredients.