SUMMER BBQ RECIPES FROM VOM FASS CLAREMONT

By: Sara De Leeuw

Sponsored By: VOM FASS Claremont


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I may be obsessed. It’s true. As a home-chef, occasionally I find an ingredient that catches my fancy, and I’ll try to use in as many different ways as possible. Lately, I’ve been day dreaming about VOM FASS Claremont’s huge variety of extra virgin olive oils, flavorful nut oils and fruit balsamic vinegars! I want to put them in everything! Since my first visit a few months ago, I was inspired to return (and bring friends) to try more of their fabulous products. Consequently, I have three new recipes to share with you (and even more spinning around in my head). Seriously, if you’re looking for fresh cooking ideas, or just want to try something new, VOM FASS is the place to go.

Now that it’s June, life is full of celebrations, graduations and Summer BBQs! I love having options for easy things to throw on the grill or take to a family BBQ. These recipes make a perfect, yet simple Father's Day dinner without a lot of fuss.

 

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First up is a Grilled Corn and Vegetable Salad! VOM FASS Calamansi Balsamic Vinegar features predominately in this cool, refreshing summer salad. What is Calamansi, you ask? It’s a fruit balsamic vinegar that gets its flavor from the calamondin orange, a small fruit similar to a lime, but that comes from the mandarin orange family. Grown mostly in the Philippines, it has a delightful aroma of both oranges and limes!

 

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GRILLED CORN AND FRESH VEGETABLE SALAD

Ingredients:

 1 cup grilled corn, cut off the cob (about two ears of corn)
1/2 cup bell peppers (assorted colors - red, orange and yellow) diced into small pieces
1/2 cup english cucumbers, peeled and diced into small pieces
1/4 cup diced red onion
2 roma tomatoes - seeded and diced into small pieces
1/4 cup feta cheese
Zest of one lemon

 

CALAMANSI BASIL VINAIGRETTE

Ingredients:

 2 tablespoons FassZination Agora Extra Virgin Olive Oil from VOM FASS
1 tablespoon Calamansi Balsam Vinegar from VOM FASS
1 clove minced garlic
2 tablespoons shredded basil
Salt and fresh cracked pepper to taste

Directions:

In a medium bowl, toss together the first five salad ingredients, corn through tomatoes. When you are preparing this salad, make sure all the vegetables are approximately the same size. I use a single kernel of corn as a guideline. It makes the presentation very pretty! Set the bowl aside.

Prepare the Calamansi Basil Vinaigrette. In a small bowl, whisk together all vinaigrette ingredients, and pour it over your vegetable mix. Stir well to ensure all the pieces get coated.  Place bowl in the refrigerator until you are ready to serve.

A few minutes before serving, add the feta cheese and fresh lemon zest to the salad. Stir gently to combine. If you have extra, add more shredded basil too! Refreshingly delicious!  


 

How about another easy side dish, that’s sure to be a crowd pleaser—Grilled Sweet Onion Slices! Serve these thick slices of sweet onions with grilled steak, ribs or barbecue chicken. You can even use them as a bed for serving veggie kabobs!

 

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GRILLED SWEET ONION SLICES

Ingredients:

2 large Vidalia Onions, sliced into 1” rings
1/4 cup Vinegre Viejo de Montilla (aged Spanish Wine Vinegar) from VOM FASS
2 tablespoons freshly chopped Rosemary, divided
1 tablespoon FassZination Agora Extra Virgin Olive Oil from VOM FASS
Salt and fresh cracked pepper to taste

Directions:

Carefully cut each Visalia onion into 1” thick slices, removing the papery skin from the outer layers. Depending on the size of the onion, you should bet at least four good slices from each onion. They need to be thick so they’ll hold up on the grill! Set aside.

In a small microwaveable bowl, place 1/4 cup Vinegar Viejo de Montilla and 1 1/2 tablespoons chopped rosemary. Microwave on high for 30 seconds. Immediately remove bowl from the microwave, and cover with plastic wrap. Allow vinegar and rosemary to steep for at least 30 minutes.  

When your grill is hot, brush onion slices with Agora Extra Virgin Olive Oil, sprinkle with salt, pepper and remaining rosemary. Place onion slices on outer edges of grill, away from direct heat. Baste often with rosemary vinegar mixture. Grill onion rings approximately 2-3 minutes per side. Remove from heat, and serve immediately or set aside for later. The onions can be served warm or at room temperature. They’re also great chopped and tossed with a bit of the remaining rosemary vinegar!

 

And what’s a great BBQ without an equally great (and super easy) dessert? Here’s a Brown Sugar and Honey Fruit Glaze that pairs perfectly with sliced apples and includes a crumble topping that will make you think you’re eating an old-fashioned apple cobbler straight out of the oven, but it’s going to be fresh off the grill!


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BROWN SUGAR AND HONEY FRUIT GLAZE WITH OATMEAL CRUMBLE TOPPING

Ingredients:

6 large apples, cored and cut into 16 wedges each

BROWN SUGAR AND HONEY FRUIT GLAZE

Ingredients:

1/3 cup FassZination Walnut Oil from VOM FASS
1/3 cup FassZination Agora Extra Virgin Olive Oil from VOM FASS
1/3 cup Honey Balsamic Star Vinegar from VOM FASS
2 teaspoons honey
2 teaspoons vanilla extract
3 tablespoons brown sugar
1 teaspoon ground ginger
1/4 teaspoon salt

OATMEAL CRUMBLE TOPPING

Ingredients:

1/2 cup old-fashioned oats
1/2 cup packed brown sugar
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 tablespoons very cold, unsalted butter, cubed
2 tablespoons finely minced crystalized ginger

Directions:

 In a large bowl, combine all ingredients for the Brown Sugar and Honey Glaze. Whisk together until well blended.

Core apples and cut each into 16 wedges.

In a gallon-sized ziplock storage bag, combine apple slices with Brown Sugar and Honey glaze.  Close tightly and refrigerate while you assemble the Oatmeal Crumble Topping.

In a small bowl, combine the oats, brown sugar, flour, cinnamon and nutmeg. Cut in cold butter until mixture is crumbly. Gently fold in crystalized ginger.

When you are ready to prepare dessert, remove marinated apple slices from the refrigerator.  Place approximately 1 cup apple slices on a double thickness of heavy-duty aluminum foil (approx. 24 in x 12 in). Sprinkle 2 Tablespoons crumble topping over the apples.

Fold the foil around the apples and topping, and seal tightly.  

Repeat steps with remaining apples and topping. Grill foil packs, covered, over medium heat for 15-20 minutes or until apples are tender. Open carefully to avoid hot steam escaping! Serve apples as is, in the foil packet, or spoon over vanilla ice-cream! YUM!

 

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If you like these recipes and have your own unique creations using VOM FASS ingredients, VOM FASS has a monthly Saturday Showcase that features customers’ recipes! Email info@vomfassclaremont.com for all the details! If your recipe is chosen to be featured, you could win a $25 gift certificate for even more VOM FASS products. How cool is that? If you're interested in seeing more of my eye-catching and delicious recipes inspired by VOM FASS, check out the four recipes from my last visit here!

Happy Father’s Day to all the great Dads out there! What's going to be on your grill this Fathers Day? I'd love to hear all about it! Leave me a comment, and let me know! Until next time, Adventurers!

 

Full Disclosure: This article was sponsored by VOM FASS Claremont, an IEShineOn.com promotional partner, however all opinions are 100% our own.

Full disclosure: This featured article is sponsored by VOM FASS Claremont, an IEShineOn.com promotional partner. However, all opinions expressed are 100% our own. - See more at: http://www.ieshineon.com/article/saras-kitchen-adventures-|-vom-fass-claremont/#sthash.klGoUqnh.dpuf
Full disclosure: This featured article is sponsored by VOM FASS Claremont, an IEShineOn.com promotional partner. However, all opinions expressed are 100% our own. - See more at: http://www.ieshineon.com/article/saras-kitchen-adventures-|-vom-fass-claremont/#sthash.klGoUqnh.dpuf
Full disclosure: This featured article is sponsored by VOM FASS Claremont, an IEShineOn.com promotional partner. However, all opinions expressed are 100% our own. - See more at: http://www.ieshineon.com/article/saras-kitchen-adventures-|-vom-fass-claremont/#sthash.klGoUqnh.dpuf