Take This Dish and Twist It
Lafayette, CA (PRWEB) January 23, 2009
Simple to make, hearty and satisfying, these finger foods are designed with guys' get-togethers in mind - from big game day to poker night to relaxing after band practice. Lindsay Olives teamed up with George Duran, host of Food Network's "Ham on the Street" and author of "Take This Dish and Twist It," to cook up creative snacks guys will love. But no matter who's in the crowd, here are three of his recipes sure to please:
Pizza Olives: What better way to serve the flavors of pepperoni pizza than in a bowl? Spicy cubes of pepperoni compliment the delectable olives while garlic and oregano give the impression that you are enjoying the American classic.
Warm "Pepperoni Pizza" Olives
Prep Time: 15 minutes
Cook Time: 5 minutes
Yield: Makes about 3 cups
1/4 cup extra virgin olive oil
1 jar (4.5 ounces) Lindsay Jalapeno Stuffed Spanish Olives, drained
1 can (6 ounces) Lindsay Ripe Pitted Olives, drained
1 cup cubed pepperoni, about 5 ounces
2 garlic cloves, minced
2 teaspoons dried oregano
1/2 cup sundried tomatoes, roughly chopped
1 cup cubed Romano cheese, about 4 ounces
Combine oil, olives, pepperoni, garlic, oregano, and sundried tomatoes in small saucepan. Cook over medium-high heat until garlic is fragrant and oil is hot, about 5 minutes. Remove from heat and leave in saucepan for a few minutes. Add cheese cubes and place in a serving bowl.
Tip: Place a shot glass filled with toothpicks next to the bowl so that your guests may use them to skewer the pepperoni-olives.
Buffalo Wing Dip: If you're looking for a quick and easy buffalo wing-style dip recipe without the fuss of deep-frying, your prayers have been answered! George transformed one of our nation's classic appetizers into a spicy yet lusciously creamy dip with chunky blue cheese and olives. Hungry yet?
Buffalo Wing Style Olive Dip
Prep Time: 10 minutes
Microwave Time: 30 seconds
Yield: Makes about 2 cups
8 ounces cream cheese
1/2 cup blue cheese salad dressing
3 tablespoons Louisiana hot sauce
1 can (3.8 ounces) Lindsay Ripe Sliced Olives, drained, reserving a tablespoon of olives for garnish
1 cup (4 ounces) crumbled blue cheese
1 cup finely chopped celery, reserving a tablespoon for garnish
Place cream cheese in a medium microwave-safe bowl and microwave for 30 seconds on high, until warm and softened. With a spoon, mix in salad dressing and hot sauce until well blended. Fold in olives, blue cheese, and celery. Garnish with olives and celery.
Serve with crackers and pretzel rods.
Spanish Tortilla: In Spain, tortillas are delicious omelets made with potatoes and onions. Make this simple Spanish Tortilla for your next party and watch how amazed your friends will be with the amount of work you put into thinly slicing each potato. Little do they know that gourmet potato chips and succulent Lindsay Olives are the short-cut ingredient to this mouth-watering appetizer.
Olives and Chips Spanish Tortilla
Prep Time: 15 minutes
Cook Time: 8 minutes
Yield: 4 servings
6 large eggs
1 bag (5 ounces) high-end potato chips, slightly crushed
1 large tomato, seeded and finely chopped
1 jar (7 ounces) Lindsay Pimiento Stuffed Spanish Manzanilla Olives, drained,
3 tablespoons chopped scallions
1 tablespoon vegetable oil
In a large bowl beat eggs and add chips, tomatoes, olives, and scallions. Let mixture rest for 5 to 10 minutes until chips have softened.
Pour oil into a non-stick skillet, spreading it with a paper towel so it is well coated, and put it over medium-low heat. Add egg mixture and cook slowly until edges are cooked enough to be pulled away from the side of the pan, about 5 to 6 minutes. Place skillet under broiler and cook until eggs are set and lightly browned, about 3 to 4 minutes.
Remove from oven and run a heat-proof plastic spatula around the edge to loosen up tortilla. Let it rest for a few minutes before removing from pan and serving. This can be made several hours in advance and served at room temperature.
For more great recipes for guys' night or any night, visit http://www.lindsayolives.com.
ABOUT LINDSAY OLIVES
Lindsay Olives provides a full line of olives ranging from the delicious, savory California black ripe olives to more exotic imported varieties, like stuffed Spanish Queens and Greek Kalamatas. Lindsay Olives' parent company Bell-Carter Foods, Inc. was established in 1912 in Berkeley, CA and now produces more than 10 million cases of olives annually, making it the U.S's largest table olive processor. Always family owned, the business is now operated by fourth generation family members. The company is headquartered in Lafayette, CA and processes olives in Corning, CA.
Lindsay Olives is a proud member of the Mediterranean Foods Alliance (MFA) created by
Oldways, a Boston-based non-profit educational organization, MFA helps people eat better with the Mediterranean Diet. The Mediterranean Diet emphasizes the pleasure of good food rather than the deprivation and monotony associated with most fad diets.