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Ingredients
- 2 Tablespoons Rustico Unfiltered Extra Virgin Olive Oil divided use
- cup ¼ pasteurized liquid egg whites
- 1 clove largefresh garlic
- 1 teaspoon kosher salt
- 2 teaspoons Adam’s Reserve Seafood House Rub
- 5.3 oz. HEB plain Greek yogurt
- Juice ½ a fresh lime
Ingredients
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Instructions
- In a small non stick skillet heated to medium, add 1 Tablespoon Rustico Olive oil and egg whites. Cook/ stir with a heat safe spatula until whites are gently cooked and no longer clear, about 3 minutes. Remove from pan and put on a cutting board.
- Peel garlic, smash with the flat edge of a chef knife on the cutting board with the cooked egg white, and add the salt. Finely chop all together until a fine texture is achieved. You can also pulse it in a food processor if desired.
- Finally, stir together in a small bowl the egg/garlic/salt mixture, remaining 1 Tablespoon Rustico Olive Oil, Adam’s Reserve Seafood House Rub, HEB plain Greek Yogurt, and the lime juice. Cover and refrigerate for 12 hours or overnight for flavors to marry.
Dear tanji was hope you might know why that delicious rustic unfiltered olive oil is so scarce on heb shelves. It an award winning and definatly the best I’ve had since my service in the Mediterranean.
George- Have you tried the Goya EVOO? It’s fantastic and incredibly affordable.