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Our Find of the Year!

Sometimes the simplest ideas are the most inspired.

 

In olive growing regions across the world, artisans have been flavoring olive oil for generations - be it citrus in southern Italy, fresh herbs in Provence or garlic in Spain. But it took a family of producers in the Lodi region of California, east of the Bay Area, to come up with an idea so brilliant, so simple and so delicious that we can't put the bottle down!

jalapeno oil 

NEW! Jalape�o Oil from Coldani Ranch 

 

The Coldani Family

The Coldani family took a cue from the producers in their native Italy by pressing whole fruits in the mill with the olives. This allows the pure essence of the fruit to shine through in a way that simply infusing olive oil could never achieve. They simply swapped in a California favorite, the jalapeo pepper, for the citrus of Italy. The olives, fresh from the trees, are cleaned and sent into the mill with whole, fresh jalapeos. The result is amazing - rich, fruity extra virgin olive oil in perfect balance with the intense heat and brightness of a ripe jalape�o. The heat really lingers in the mouth and it can stand up to some bold flavors.

 

We've been using this non-stop since we received our first bottle with the release of the 2010 harvest. It's wonderful used to fry or scramble eggs or whisked into the yolks for deviled eggs. The warm heat pairs beautifully with raw vegetables - try it in a chopped salad with radishes, snap peas, jicama and watercress with a squeeze of lime and whole cilantro leaves.

 

We served a very quick, super simple hors d'oeuvre of crostini surrounding a bowl of ricotta topped with a few tablespoons of jalapeno oil and a sprinkle of coarse salt. It's a good thing it was so easy...we had to refill the bowl twice! It's also divine atop a tomato and mozzarella salad. 

 

One more idea...PIZZA! We drizzled this over a grilled pizza hot off the coals with a shower of fresh basil. And don't tell anyone...but we even zipped up a delivery pizza with a flourish of jalape�o oil! 

Jalapeo Aioli


This quick sauce is a little thinner than mayonnaise. We love serving it with asparagus, in lieu of hollandaise. It's also great on burgers and sandwiches - we love it on a fried chicken sandwich with a spicy slaw.

~ 1 egg yolk

~ 2 tsp lemon juice

~ 1 clove garlic, minced

~ 2 tsp minced

   jalape

~ 1 1/2 tsp salt

~ 3 TBS Jalapeo olive

   oil, combined with  

   2 TBS olive oil

~ 1 TBS cilantro, finely

   chopped (optional)


In a bowl, whisk together the egg yolk, lemon juice, minced garlic, jalapeo and salt. VERY SLOWLY, begin whisking in the oil. Take your time - if you drizzle too quickly, it won't emulsify properly. Once all of the oil is incorporated and the sauce is thickened, stir in the cilantro and check for seasoning.

 

This will keep in the refrigerator for 3 - 4 days.

 

Click for a printable version (recipe is under the image) 


Avocado Puree 


Not quite guacamole, this avocado puree has a touch of elegance...it's smooth, rich and a little spicy. Serve it with a fresh ceviche or as a sauce for grilled fish.

~ 1 shallot, minced

~ 1/2 cup cilantro,

   chopped

~ 1 TBS minced

   jalapeno

~ salt & pepper

~ 2 large ripe avocados

~ 1/4 cup lime juice

~ 3 TBS Jalapeo oil


In a food processor, pulse the first 3 ingredients into a paste. Scoop out the flesh of the avocados and add to the bowl and pulse until combined. With the motor running, slowly drizzle in the lime juice and olive oil until well-combined. Check for seasoning.

 

To store for longer than a few hours, put in a small bowl and squeeze a lime on top. Refrigerate for no more than 24 hours.


Click for a printable version (recipe is under the image) 


PERFECT GRILL GIFT FOR FATHER'S DAY!

Order a bottle now for $18.00 


creminelli

 

As the artisanal salumi craze has continued to take hold over the last few years, we've tasted each and every product that comes on the market, but we're always left back where we started!

 

Creminelli makes a wonderful product with care and great ingredients...it's that simple!  

For Father's Day we've added a new variety of their incredible salami - the Wild Boar Salami is made from a blend of field-harvested wild boar from Texas and pork belly, seasoned with clove and juniper berries.  It has an exotic, tangy flavor that we can't get enough of! We served it this Memorial Day weekend with a chilled bottle of ros�, a pile of Truffle Almonds from Miller Farms  

and a nice wedge of nutty Comt� from famed cheese affineur Marcel Petit.  

 

Order all three salami from Creminelli for a big savings 

Wild Boar - $21, Barolo - $16, Tartufo - $16, Trio - $48

 

Save

10%

Take 10% off of any order placed online at MarketHallFoods.com. 

Enter coupon code JALAPENO at checkout to receive the discount.

 

Offer valid only online at MarketHallFoods.com. One redemption per customer.

May not be combined with other offers, applied to past orders or redeemed for cash value.

Offer Expires: June 10th, 2011