Grilled Margarita Shrimp
- ¼ cup finely chopped green onion
- ¼ cup Persian Lime Olive Oil
- ¼ cup Honey Ginger Balsamic
- 1 teaspoon grated lime peel
- 2 Tablespoons Chipotle Olive Oil
- 2 Tablespoons chopped fresh cilantro
- ½ teaspoon salt
- 1 lb. (about 30) large shrimp fresh shrimp
Combine all ingredients together and marinate shrimp with sauce for 4-8 hours. Place on a shrew and grill 4 minutes and then turn over for another 3 minutes. Place on a spring/summer salad.
Cinnamon Pear Pork Roast
- 1/4 cup Olive Oil of choice (Blood Orange)
- 1/4 cup Cinnamon Pear Balsamic Vinegar
- Marinate 2 hours
Slice Pork Loin flat. Top with chopped pears, pecans, cranberries, and onions. Roll lengthwise and tie with cooking twine. Place in baking pan with rack and drizzle with Cinnamon Pear Balsamic. Roast until it reaches 170 degrees.
Twist: Cinnamon Pear also goes great on poached pears, baked apples, fresh fruit, and ice cream!
Pancakes with Wild Blueberry
- 1 cup flour
- 1/4 tsp. salt
- 1 T. brown sugar
- 1 T. baking powder
- 1 large egg
- 1 cup milk
- 3 T. sour cream
- 1 T. Butter Olive Oil
Whisk together in a medium bowl until well blended. I usually add a little Vanilla Balsamic for additional flavor. Preheat a griddle spray with EVOO. Pour 1/4 cup batter onto griddle for each pancake. Cook until bubbles form on the surface, about 2 minutes. Turn and cook until other side is golden, 1 minute longer. Serve with Wild Blueberry and Maple Balsamic. Try a variation by using Blood Orange Olive Oil and a Raspberry Balsamic or add chocolate chips to the basic recipe and put espresso balsamic in the syrup in place of the blueberry.
1 Muffuletta loaf of bread
½ lb. of Capicola
½ lb. Hard Salami
½ lb. Mortadella
½ lb. Emmentaler cheese
½ lb. Provolone cheese
1 jar Peaches provisions Olive Salad
One muffuletta loaf, similar to focaccia, split horizontally. Cover bread with olive salad, then layers of Capicola, hard salami, Mortadella, Emmentailer, and Provolone. The sandwich may be heated to soften the cheese. Wrap sandwich in plastic wrap and foil. Refrigerate for 4 to 24 hours.
Baked Chicken with Dijon and Balsamic Vinegar
1 (3 ½ -4 lbs.) chicken cut up or bone-in chicken parts as desired
1 tsp. Dijon mustard
½ tsp. Dried thyme
½ tsp. rubbed sage
½ tsp. dried rosemary
Salt and pepper to taste
2 T. Balsamic vinegar (18 year-old or Red Apple)
1 T. Hojiblanca Extra Virgin Olive Oil
Garlic powder to taste
Preheat oven to 400º. Place the chicken in a single layer in a 13x9x2-inch baking dish. Brush or spread each piece lightly with Dijon mustard. Sprinkle with the garlic powder, thyme, sage, rosemary, salt and pepper. Sprinkle generously with the vinegar, then drizzle lightly with olive oil. Please in the oven and bake until chicken is brown and done. Basting occasionally with pan juices, about 50 minutes. This is good hot or at room temperature.
NOTE: The ingredients can be mixed in a small bowl and poured over the chicken. The chicken and sauce can also set to marinate for about 30 minutes at room temperature or overnight in the refrigerator.
Maple Balsamic Pork Chops
8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon Frantoio
3 tablespoons finely sliced shallots
1/3 cup Aged Pure Maple Balsamic
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Frantoio over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince (see side dishes) to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.
To serve, ladle the pan sauce and quinces over the pork chops.