How Fustinis uses Fustini's
Ever wonder how Fustinis likes to use Fustini's? We surveyed each of our stores and gathered everyone's favorite easy application ideas.
In honor of St. Patty's Day, our Traverse City store shared one of their favorites, originating from the British Isles...
The Bubble and Squeak
Combine leftover mashed potatoes (approx 3-4 cups)with cooked shredded cabbage or brussel sprouts (approx 2 cups). It is helpful to add in a raw egg to bind it together. Season with salt and pepper and form into patties roughly the size of a small hamburger. Saute in a pan until crispy, using Fustini's Gremolata, Garlic or Sage & Wild Mushroom extra virgin olive oil (EVOO).
Ann Arbor
* Ginger Honey Balsamic & Persian Lime EVOO
* Grapefruit Balsamic & Tarragon EVOO
* Espresso Bean Balsamic, Garlic EVOO and Harissa EVOO
* Better Than Chocolate Balsamic & Basil EVOO
* Raspberry Balsamic & Provencal Herbes EVOO
Check out the Favorite Pairings section of our website for more ideas.
Holland
* Drizzle Cinnamon Pear over pork chops on the grill
* Add Gremolata to roast veggies like broccoli
* Include Basil EVOO when sauteing chicken
* Marinate steak with Espresso Bean and Tuscan Herb (and a little garlic oil)
* Use Sage & Wild Mushroom to roast bread crumbs for your own croutons
* Use Tunisian Harissa to roast pretzels (like making chex mix)
* Drizzle Walnut Oil over oatmeal and serve with dried cherries
* Add Persian Lime to coconut flakes and mix into your homemade granola mixChris Gould, our Holland store's February book winner, has some great ideas:
Favorite Fish
2 tilapia fillets (about 16 oz)
2 Tbls of Eurasian Rustica Rub and Seasoning from Bearboy Gourmet
2 Tbls Sweet Hojiblanca EVOO
White wine
4-6 Las Brazas flour tortillas
Pat dry tilapia with paper towel. Place Eurasian Rustica Rub and Seasoning in bag. Add fish and shake to coat. Heat Sweet Hojiblanca in skillet over medium heat until hot. Add fillets to skillet and pan fry for 2 minutes on each side or until cooked through. Deglaze pan with white wine. To serve, cut fillets into two or three lengths, place in Las Brazas flour tortillas and drizzle with deglazed pan sauce. Balsamic Vinaigrette
1 C olive oil (we use Manzanillo)
1/2 C balsamic vinegar (we use Cinnamon Pear)
3-5 garlic cloves minced (press between the blade of the knife and the cutting board to make a paste)
3 Tbls grated Parmesan cheese (from Pereddies)
Salt and pepper
Whisk vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste. Steak with Strawberry Balsamic
Pan fry steak (we use sirloin) and deglaze the pan with Strawberry balsamic. Pour glaze over steak to serve.Petoskey* Combine Sage & Wild Mushroom EVOO and Lavender balsamic for a chicken marinade
* Drizzle roasted sweet potatoes with Blood Orange EVOO
* Carmelize onions with Ginger & Honey balsamic
* Drizzle Meyer Lemon EVOO over brussel sprouts
* Add Chipotle EVOO and Serrano Honey vinegar to rice and beans
Traverse City
* Add a dash of Serrano Honey vinegar to Bloody Marys
* Saute frozen shrimp in Meyer Lemon or Garlic EVOO, add some chicken broth or white wine for a quick sauce and toss it over our lemon chive angel hair pasta
* Drizzle Lavendar balsamic over lamb, steamed veggies or mix into rice
* Add Cranberry balsamic to sparkling water
* Toast walnuts in a dry pan, add Asian Blackberry balsamic at the end to reduce and glaze the walnutsGot ideas you'd like to share with us?Download the form
here, and bring it to the store the next time you visit!
