Please be sure to join us Tuesday, 9/27/11 at Treasure Island on Clybourn Street in Chicago for a cooking class that will feature a four course meal of Tassos Products.

Treasure Island Cooking School is focused on collaborating with local and international chefs who understand the importance of creating authentic dishes using the freshest and finest ingredients offered in Chicago.C lasses are intimate and delicious and some are even hand’s on, though each class creates an exclusive environment for the participants to either ask questions of the chef or assist the chef with creating one of the masterpieces being served that evening.

The menu is as follows:

Menu:

Tassos® Mediterranean Salad
Tassos® Kalamata Olive, Artichoke heart and Sundried Tomato Pizza
Tassos®Pan Seared Scallops with Red Pepper Cream Sauce and Penne Pasta
Tassos® Honey Sticks

It’s Friday and fall is quickly coming upon us. You know what that means! It’s time to sit back, put a game on, and prepare a drink that will warm you to the core.

Ingredients:

• 6 – Ice Cubes
• 1 shot glass of Vodka (optional)
• Bloody Mary Mix
• Celery Salt
• Steak sauce
• Hot sauce
• Worcestershire sauce
• Lemon Slice
• Ground pepper
• Celery Stalk
• Tassos® Jalapeno / Garlic Stuffed or Pimento Stuffed Olives

Directions:

Wet the rim of one eight oz glass, roll the rim in Celery Salt. Add Ice Cubes and Vodka. Fill the glass about 1 inch from the top of the glass with Tomato juice. Add approx 2 Tbl of steak sauce, a splash of hot sauce & Worcestershire sauce.

Cut and wash 1 celery stalk add to the glass & stir well.

Garnish with Ground Pepper, Lemon  slice, and Tassos® Jalapeno / Garlic Stuffed or Pimento Stuffed Olives to taste.

Tell us what you think. Do you have a drink recipe that just isn’t the same without Tassos® products? Let us know!

Ingredients:

• 2 large tomatoes, cut in quarters
• 1 Tassos® Florinas Red Pepper cut in strips
• 1 small onion, sliced in rings
• 1 can (6 1/2 or 7 ounces) tuna in water
• 2 tablespoons Tassos® Extra Virgin Olive Oil
• 8 Tassos® Chili Pepper Stuffed Olives, sliced
• 2 teaspoons Tassos® Chili Pepper Stuffed Olive Brine
• 1/2 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1/8 teaspoon dry mustard

Directions:

Salad dressing:
Add Tassos® Extra Virgin Olive Oil, Tassos® Chili Pepper Stuffed Olive Brine, minced garlic, salt, pepper and dry mustard in a sealable jar. Seal tightly and shake vigorously to blend. Sprinkle chopped olives over the salad.

Tuna Preparation:
Drain and flake tuna in a mixing bowl. Add dressing and mix thoroughly.

Plating:
Arrange tomato quarters on a salad serving platter; place Tassos® Florinas Red Pepper strips and onion rings in center. Place sliced Tassos® Chili Pepper Stuffed Olives on top of the salad.

Tassos® Fire Roasted Red Pepper Coulis Pannini is an easy lunch recipe that can be made in less than 10 minutes. Add a handful of Tassos® Double Stuffed Jalapeno / Garlic Olives and you’ve got yourself a meal!

Ingredients

• 2-3 Slices of Deli Ham
• 3-5 Slices of Deli Pepperoni
• 3-5 Slices of Deli Genoa Salami
• 2-3 Slices Deli Provolone
• 1 tablespoon Tassos® Extra Virgin Olive Oil
• 3 Tassos® Sundried Tomatoes
• 2 tablespoons Tassos® Red Pepper Spread (Coulis)
• Individual sized Ciabatta Loaf – Any type of bread can be used

Directions

Slice Cibatta loaf and spread Tassos® Red Pepper Spread (Coulis) on both sides of the bread. Layer Tassos® Sundried Tomatoes, cheese, Ham, Pepperoni and Salami. Use Tassos® Extra Virgin Olive Oil to coat the outside of the Cibatta sandwich and place in an electric grill for approximately 5 minutes or until cheese is melted and the center is warmed.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know!

This recipe requires the chicken to be marinated for four to six hours before preparation.

Ingredients

• 6 skinless boneless chicken breast halves, trimmed, pounded to 1/3-inch thickness
• 1/2 cup plus 2 tablespoons Tassos® Fine Virgin Olive Oil
• 1/3 cup fresh lemon juice
• 8 teaspoons chopped fresh oregano
• 2 garlic cloves, pressed
• 30 Tassos® Pitted Kalamata Olives, slice lengthwise
• 16 grape tomatoes, quartered
• 1/2 cup crumbled feta cheese

Directions

Score chicken breasts with sharp knife and place into a large glass baking dish.

Whisk 1/2 cup Tassos® Fine Virgin Olive Oil, lemon juice, 6 teaspoons oregano, and garlic in small bowl to blend. Season with salt and pepper. Chill 3 tablespoons dressing for tomatoes. Pour remaining dressing into a sealed bag with chicken, cover and refrigerate 3 to 6 hours, turning occasionally to ensure that chicken is fully immersed.

Toss Tassos® Pitted Kalamata Olives, tomatoes, feta, remaining 2 teaspoons oregano, and reserved dressing in medium bowl. Heat remaining 2 tablespoons Tassos® Fine Virgin Olive Oil in heavy large skillet over medium-high heat. Add chicken and sauté until cooked through, about 3 minutes per side.

Transfer to platter, spoon tomato mixture onto chicken, and season with salt and pepper.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know!

Ingredients

• 1/4 cup Tassos® Extra Virgin Olive Oil
• 2 pounds red snapper fillets
• 1/2 cup chopped fresh parsley
• 1/2 teaspoon dried crushed red pepper
• 4 cups cherry tomatoes, halved
• 1 cup Tassos® Pitted Kalamata Olives, chopped
• 6 garlic cloves, minced

Directions

Heat Tassos® Extra Virgin Olive Oil in large skillet over medium-high heat. Season fish with salt and pepper. Add half of fish to skillet and sauté until just solid in center, approximately 2.5 minutes per side. Transfer fish to platter. Repeat with remaining fish. Add parsley and crushed red pepper to skillet and sauté 1 minute. Add tomatoes, Tassos® Pitted Kalamata Olives, and garlic. Sauté for approximately 2 minutes. Season sauce with salt and pepper and spoon over fish.

Ingredients

• 1/3 Jar Tassos® Sundried Tomatoes
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped garlic
• 1/4 cup chopped pine nuts
• 3 tablespoons chopped onion
• 1/4 cup balsamic vinegar
• 1 tablespoon tomato paste
• 1/3 cup crushed tomatoes
• 1/4 cup red wine
• 1/2 cup Tassos® Extra Virgin Olive Oil
• 1/2 cup grated Parmesan cheese

Directions

Combine Tassos® Sundried Tomatoes, basil, parsley, garlic, pine nuts and onion in a food processor and well blended. Add vinegar, tomato paste, crushed tomatoes and red wine, and process. Add Tassos® Extra Virgin Olive Oil and Parmesan cheese. Salt to taste.

Tell us what you think. Do you have a recipe that just isn’t the same without Tassos® products? Let us know!