Gravy Cheese Fries


Gravy Cheese Fries


  • 3 large russet potatoes, scrubbed

  • 3 tablespoons Sonoran Desert Baklouti Green Chili Olive Oil

  • 1 ½ teaspoons salt, divided

  • 1 teaspoon pepper, divided

  • 6 tablespoons unsalted butter, 3/4 stick

  • ¼ cup all-purpose flour

  • 2 ½ cups beef stock

  • 3 teaspoons Worcestershire sauce

  • 2 tablespoons cornstarch

  • 1 tablespoons water

  • 1 ½ cups mozzarella cheese


  1. Preheat the oven to 450˚F (230˚C). Line 2 baking sheets with parchment paper.

  2. On a cutting board, slice the potatoes into matchsticks by quartering lengthwise. Cut the quarters lengthwise into ¼-inch slices, then cut into ¼-inch matchsticks.

  3. Place the potatoes in a large bowl. Drizzle with the olive oil and sprinkle with 1 teaspoon of salt and ½ teaspoon of pepper. Toss to coat.

  4. Arrange the fries evenly in 2 rows on each baking sheet so they are not touching.

  5. Bake for 25 minutes, flipping halfway through, until golden brown.

  6. In a medium saucepan over medium heat, add the butter and flour. Whisk until the mixture is a golden brown. Add the beef stock, Worcestershire, remaining ½ teaspoon of salt and remaining ½ teaspoon of pepper. Bring to a boil, whisking continuously.

  7. Add the water to the cornstarch in a small bowl and mix until dissolved. Add the cornstarch slurry to the gravy and stir until thickened. Remove from the heat and cover to keep the gravy hot.

  8. Transfer the baked fries to a large bowl, add the cheese, and pour the hot gravy over the top. Toss to coat.

  9. Transfer to a dish and serve immediately.

Cinnamon Pear Balsamic Apple Pie


Cinnamon Pear Balsamic Apple Pie



2 Gala apples
2 Granny Smith apples
1/4 cup Blood Orange Olive Oil
2 teaspoons Cinnamon Pear Balsamic Vinegar
1 teaspoon Lavender Balsamic Vinegar
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon French lavender
A pinch of salt

2 cups all purpose flour
1 cup butter(or 3/4 cup Butter Olive Oil)
1/3 cup cold water


Preheat over to 350. Add flour and butter(cubed) to bowl. Mix together, add water and mix to form dough. Knead dough and set aside. Slice apples fairly thin, separate Gala apples from Granny Smiths. Heat pan, add Blood Orange Olive Oil and brown sugar. Add Gala's to pan. Add Cinnamon Pear Balsamic, Lavender Balsamic, cinnamon, lavender, & salt. Mix everything together and cook apples until tender. Roll out dough and lay in pie pan. Layer apples and drizzle remaining sauce from pan over the apples. Roll out more dough very thin, cut into strips and cross them over the pie. Next, cut out leaves and lay them over the crust and press them down. Brush melted butter over pie and bake for 1 hour or until crust is golden brown.

Blackberry-Ginger Balsamic Glazed Wings


Blackberry-Ginger Balsamic Glazed Wings

4 pounds chicken “party” wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.




Bring out this refreshing show stopper for brunch or anytime you want to "wow" your guests.


1 small sprig mint

2" long zest of of lime peel
4-6 fresh raspberries
1 fluid ounce Wild Cascadian Raspberry White Balsamic
2 fluid ounces rum
2 fluid ounces club soda

Muddle mint leaves, lime peel, raspberries, and balsamic together in a shaker. Fill the shaker with ice and add the rum; cover and shake until chilled. Pour entire contents of shaker into a Collins glass and top with club soda.

Serves 1

Neapolitan Herb Bloody Mary

Neapolitan Herb Bloody Mary

1/2 ounce freshly squeezed lemon juice

3/4 oz of Sonoran Desert Neapolitan Herb Balsamic Vinegar
1 1/2 teaspoons horseradish
1/4 tsp of kosher salt
1/2 oz of Worcestershire sauce
12 oz of tomato juice

6 oz. Vodka 

4 celery stalks with leaves

Ground pepper to taste

Add ice to 4 glasses. Mix vodka, tomato juice, lemon juice, Worcestershire sauce, salt, pepper, Neapolitan Herb Balsamic, and horseradish, pour into glass.

Garnish with a celery stalk.

Serves 4

Scallops Linguine with Bacon

Scallops Linguine with Bacon


  • 4 ounces linguine

  • 2 slices bacon

  • 1/2 lb sea scallops

  • Salt and pepper to taste

  • 1 Tablespoon Sonoran Desert Garlic Olive Oil

  • 2 teaspoons minced garlic

  • 1/2 cup low sodium chicken stock

  • 1/2 cup heavy cream

  • 1 Roma tomato (diced)

  • 1/2 cup grated Parmesan cheese


  1. In a medium saucepan cook the linguine according to the package directions, then drain.

  2. Fry the bacon until crisp in a medium skillet. Drain on paper towel, then crumble and set aside. Leave the bacon grease in the skillet on medium heat.

  3. Dry the scallops with paper towel, then season with salt and pepper. Sear them in the bacon fat for 2 minutes per side. Drain on a paper towel and set aside.

  4. Add the olive oil and garlic to the frying pan. Stir and cook for 1 minute.

  5. Pour the chicken stock into the frying pan and simmer on medium low heat for about 5 minutes.

  6. Add the heavy cream, stir to combine, and simmer for 2 minutes.

  7. Sprinkle in the salt and pepper to taste and then add the bacon, tomatoes and the scallops to the sauce. Simmer for 2 minutes to warm the scallops.

  8. Add the cooked pasta and Parmesan cheese.

  9. Gently toss to combine the pasta and sauce well and serve.

Creamy Beef & Mushroom Stroganoff


Creamy Beef & Mushroom Stroganoff


  • 1 1/2 - 2 pounds beef, thinly sliced (sirloin, chuck, round etc.)

  • 2 tblsp Worcestershire sauce 

  • 1/4 cup Sonoran Desert Wild Mushroom & Sage Olive Oil 

  • 2 cups beef broth 

  • 2 tblsp flour or cornstarch

  • 1 medium onion, chopped

  • 2 tblsp garlic, minced

  • 2 cups mushrooms, fresh, sliced

  • 1 cup sour cream 

  • 1 tsp salt

  • 1 tsp pepper

  • Options

  • 1/3 cup or more to taste dry white or red wine 

  • 1/2 - 1 small can tomato paste 

  • 1 tblsp or to taste dried crushed red pepper flakes 


  1. Season your beef with salt and pepper.  

  2. Place 2-3 tablespoons of olive oil in a large non-stick frying pan over medium to medium high heat. 

  3. Sear the sliced beef until browned. Transfer to a plate and set aside. Cover loosely with tinfoil if desired.   

  4. Add a little more olive oil. Next, add your onions and fry them until they are starting to become tender.  Add the garlic and stir until combined.  Finally add your mushrooms and fry until they are tender, about 10 more minutes. 

  5. Return the beef strips to the pan. Add the beef broth and Worcestershire sauce.  Bring to a boil and then reduce heat to simmer. 

  6. Sprinkle the flour or cornstarch all over the top of the beef mixture and stir to combine.  You can also remove a scoop of sauce into a measuring cup and stir flour or cornstarch with it until blended and then return it to your skillet if you prefer.  

  7. Taste the beef mixture.  You can add tomato paste, red wine or crushed red pepper flakes at this point if desired. 

  8. Simmer on low for around 30 minutes and your sauce has nicely thickened. Stir occasionally while simmering.  Remove and measure sour cream from the fridge and set aside.

  9. Cook egg noodles, rice, potatoes or other pasta according to package instructions while sauce is thickening. 

  10. Remove stroganoff from heat. Stir in sour cream right before you serve over top pasta, mashed potatoes or rice. Enjoy!


Written by Michael Bradley at Veronica Foods Company 

"WHERE" turns out to be the most overrated variable when it comes to olive oil. If you don't know WHEN, WHAT, and HOW, the oil was made knowing WHERE is a meaningless distinction. In fact, claiming special consideration because an oil was produced in a particular place can be downright misleading. Assuming the producer is starting with sound ripe fruit that isn't insect or disease infested, it is hard to make bad olive oil if the producer follows the well-known principles and practices that have been around for thousands of years. The cost differential to make high grade EVOO as opposed to generic extra virgin is less than 50%.

In other words, there is no objective economic or aesthetic justification, in my opinion, for the "most extravagant olive oil in the world to cost more than double that of a well made generic one." This is not to say that there are no differences between regions like Sicily and Tuscany. There certainly are; but if you were to take well made FRESH Nocellara de Belice from Sicily, and Frantoio, Coratina, or Leccino, from Tuscany or elsewhere in the world, and have a thousand olive oil experts from all over the world judge, you will not find anything like universal agreement. I taste routinely over one thousand olive oils a year and I happen to prefer the Nocellara when it is fresh and well made to anything I have ever tasted from Tuscany. There are doubtless plenty of Tuscans who will take issue with my preference; but in matters of taste there is no objective standard. It is important and necessary to know what defective olive oil tastes like. The single greatest source of defective olive oil is due to spoilage; oil that has "TURNED" or become rancid and defective after it was produced.

By far the most important consideration and the least appreciated is freshness. A world class oil that is past its peak of freshness is far less desirable than a mediocre extra virgin that is fresh. Some varieties hold up longer and better than others. Durability has far more to do with variety, and chemistry than place. How can you tell? You can't. The industry has made certain that you remain in the dark. Rarely do olive oil labels reveal the variety, the bottling date and the date of crushing. Many large and small olive oil companies mix the previous years crop with the new crop in an attempt to create a consistent profile and to regulate the supply that is often erratic at best. The only way to create a uniform profile is to blend down. In other words, you cannot have peaks without valleys. That's why we refer to low grade olive oil as "flat".

Olive oil is made from fresh olives and it deteriorates rapidly. Legally, there can be no preservatives added. Imagine taking fruit juice and storing it in unrefrigerated containers for months, not to mention years. Imagine the same stale oil sitting in a cupboard opened in clear plastic for months more. This is the olive oil reality that most Americans live. Producers who claim that their oil has a shelf life of more than 12 months are not being honest. The bottlers definition of "shelf life" is not what most people imagine. Producers may be telling the truth based on the very mediocre industry standards but everyone in the industry knows only too well that the oil heads downhill from the day it is born. Some varieties head downhill at a much faster rate than others. No producer who is honest will claim with a straight face that their oil gets better with age.
What Macaroni Grill serves up as extra virgin olive oil is a bad joke, but in truth, it's no worse than what most supermarkets sell. This says more about industry "standards" than it does about any particular business. What passes as extra virgin olive oil in the US is a direct reflection of the international olive oil trade associations efforts. Adopting those same standards in the US does a terrible injustice to all serious ethical producers of the real thing.