Avgelomono Soup with Blue Door Baklouti Green Chili Fused Olive Oil Drizzle

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Avgelomono is a comforting Greek chicken, lemon, egg, and rice soup (read penicillin). I’ve taken a very standard interpretation of avgelomono and added a savory, spicy note of freshly made Baklouti Green Chili Fused Olive Oil to the party.  After tasting the before and after, it would be easy to argue that the ingredients in this recipe were simply line-dancing until the Baklouti showed up at the party and started break-dancing.


The green fruit of the peppers we crushed with olives in our mill marries perfectly with the bright lemon, creamy rice, and savory chicken here.  It almost begs the question of why the original Greek recipe doesn’t include this phenomenal fused olive oil in the first place.



8 cups good quality chicken stock or broth

1 cup short grain starchy rice

2 large shallots, or 1 medium onion diced

1 bay leaf

2 large fresh eggs

1 pound chicken breast cut in 1″ dice

1/3 cup fresh squeezed lemon juice

1/3 cup + 2 tablespoons Fresh Blue Door Baklouti Green Chili Fused Olive Oil

Copious amounts of fresh cracked pepper

Sea salt to taste



In a large stockpot, heat 2 tablespoons Baklouti Green Chili Fused Olive Oil over medium heat.  Add the diced shallots and sauté until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.


In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly.  Add the egg and lemon mixture back in to the stockpot while stirring constantly.  The soup will instantly thicken and become somewhat creamy.  Simmer for an additional minute over medium heat stirring constantly.


Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.


Serve each bowl with a healthy drizzle of Baklouti Green Chili Fused Olive Oil


Serves 6-8


Recipe Courtesy of: Chef Rachel Bradley Gomez

Oro Bailen Picual Dark Chocolate Pot de Crème with Blood Orange Agrumato Whipped Cream





Dark Chocolate Pot de Crème

12 ounces high-quality bittersweet chocolate chips (or chopped)

3 cups Half & Half

6 large egg yolks

8 tablespoons granulated sugar

1/4 cup Olio Nuovo Oro Bailen Picual

1/4 teaspoon salt


Blood Orange Whipped Cream

1 cup heavy cream

1 tablespoon Blue Door Blood Orange Fused Olive Oil

1 teaspoon vanilla extract or Vanilla bean pod seeds

2 tablespoons confectioners’ sugar




Place the chocolate and olive oil in a blender. Whisk the Half & Half egg yolks, granulated sugar and salt in a heavy-bottomed medium saucepan over medium heat. Sir the mixture constantly, making sure to scrape the bottom and edge of the pot with a heatproof spoon or spatula so that the mixture does not burn. Continue to stir until the custard is coats the spoon and almost begins to simmer, about 5 minutes.


Immediately pour the custard over the olive oil and chocolate in the blender. Cover and hold the lid with a thick kitchen towel; blend until combined and smooth, stopping to scrape down the sides of the blender as needed. Divide the chocolate mixture among 6 ramekins or cups and refrigerate for at least 3 hours.


Whip the cream and blood orange olive oil with the confectioners’ sugar with a mixer or in the blender until soft peaks form. Top the chilled pots de crème with whipped cream before serving.

Makes 6 servings

Recipe courtesy of: Chef Rachel Bradley-Gomez

Popcorn with Grated Asiago, Cracked Black Pepper, and Blue Door Wild Mushroom & Sage Olive Oil





6 cups freshly popped, warm popcorn

1/3 cup Blue Door Wild Mushroom & Sage Olive Oil + 2 tablespoons

1/2 cup freshly grated Asiago cheese + 2 tablespoons

Fresh cracked pepper to taste

Sea salt to taste


I a bowl large enough to hold the popcorn, drizzle 1/3 cup of the mushroom sage olive oil over the sides and bottom of the bowl.  Alternatively, you can use an oil mister to spray the oil on to the popcorn.


Add the still warm popcorn to the bowl and toss to coat evenly.  Add 1/2 cup grated Asiago, and a few turns of fresh cracked pepper, and salt to taste.  Toss to coat again.  Finish by drizzling the remaining mushroom-sage olive oil over the top along with two tablespoons of Asiago, and more black pepper.


Other excellent variations include:


Persian Lime Olive Oil + Baklouti Green Chili Olive Oil for “Chili-Lime Popcorn”

Garlic Olive Oil + Butter Olive Oil for “Garlic-Butter Popcorn”

Tuscan Herb + freshly grated Pecorino Romano Cheese for “Paisano Popcorn”

Red Cayenne Chili Olive Oil + Baklouti Green Chili Olive Oil for “Three Alarm Popcorn”

Red Cayenne Chili Olive Oil + Garlic Olive Oil for “Chili-Garlic Popcorn”

Lemon Fused Olive Oil + Garlic Olive Oil for “Lemon-Garlic Popcorn”


Recipe courtesy of: Chef Rachel Bradley-Gomez

Granola with Blue Door Agrumato Olive Oil, Coconut, Cherries, and Cashews





6 cups old fashioned rolled oats

1 cup cashews or (almonds, pecans, walnuts, macadamia nuts)

1 cup unsweetened large flake coconut

1 cup dried fruit – Cherries, blueberries, dates, raisins, cranberries… etc.

1/2 cup Blue Door Agrumato Olive Oil (Blood Orange, Lemon, Lime, etc.)

1/2 cup honey

1 teaspoon vanilla extract or fresh vanilla bean pod seeds


Preheat the oven to 325 F.


Line a large rimmed baking sheet with parchment paper.


Mix together the first four dried ingredients and spread out in to an even layer over the lined baking sheet.


In a medium pot set over low heat, or in your microwave gently warm the honey so that it becomes more fluid.  Whisk the olive oil in to the warm honey along with the vanilla.  It won’t emulsify, but that’s alright.


Even drizzle the honey-olive oil mixture over the oats on the baking sheet.  Toss everything gently to coat as much of the oats with honey and olive oil as possible.  Redistribute in to an even layer and pop in to the oven on the middle rack.


Every 10 minutes for about 1/2 hour, check and stir the granola, the honey and olive oil with continue to coat the remainder of the granola as you do this.  When the granola is fragrant and golden brown, remove it from the oven and stir it one last time to ensure even distribution of olive oil and honey.


Allow it to cool and store in an airtight container for up to 3 weeks.


Makes approximately 9 cups (9 servings of granola)


Recipe Courtesy of: Chef Rachel Bradley-Gomez

Spicy Sausage & Fennel Frittata

We whipped this up for New Year’s Day brunch and had to share it with you! Happy New Year everyone and all the best in 2014 from Blue Door!



10 Large Eggs
2 Spicy Chicken Sausages
½ Fennel Bulb
½ Yellow Pepper
¼ Large Red Onion
¼ Cup High Polyphenol Extra Virgin Olive Oil
¼ Cup Shaved Parmesan Cheese
1 Green Onion
5 Fresh Basil Leaves
Salt & Pepper


Pre-heat oven to 350 degrees.

Chop sausage into small pieces. Heat olive oil in a large cast iron skillet over medium high heat then add sausage and fry, tossing occasionally.

Dice fennel, yellow pepper, red onion and sauté in olive oil over medium high heat in a separate frying pan.

When the sausage is nearly done, add the sautéed vegetables to the cast iron skillet – mix & season, then remove from heat.

Beat eggs in a separate bowl, season and pour over sausage and vegetables add any remaining olive oil. Top with Parmesan cheese and place in pre heated oven for 10-15 minutes. Finish with a quick broil to brown the top of the Parmesan cheese.

Remove from the oven and top with finely chopped green onion & basil leaves.

Place on a cutting board and serve directly from cast iron pan – careful it will stay hot for a while!