Asiago & White Truffle Mashed Potatoes
- 6 pounds Yukon gold potatoes, unpeeled and diced
- 8 oz. unsalted butter
- 2 cloves garlic
- 1 tbsp. white truffle oil
- 1 cup half and half cream
- 1 cup grated Asiago cheese
- Sea salt and fresh cracked black pepper to taste
- Cook potatoes in boiling water until tender.
- Heat cream, butter, and garlic in medium saucepan over medium heat until simmering. Remove from heat and set aside.
- Drain water off potatoes and then mash with garlic mixture, grated Asiago and truffle oil.
- Let stand for 5 minutes before serving.
Baked Island Pork with Sweet and Sassy Vegetables
- 2 lbs. pork roast, cut in 1″ cubes
- salt and pepper, to taste
- flour (for dusting pork cubes)
- 1 each red, yellow and green bell pepper, sliced bite size
- 1 clove of garlic, chopped
- 1 can chunk pineapple, drained
- 1 cup white wine or chicken stock
- 2 tbsps. Chipotle EVOO
- 1/4 to 1/3 cup Dark Chocolate Balsamic
- Dry pork and season with salt and pepper, then toss lightly in flour.
- Brown pork in Chipotle Olive Oil in an oven safe pot.
- Remove pork and de-glaze pan with wine/chicken broth.
- Add cut up vegetables and cook till they begin to soften.
- Add pork and pineapple back to pot and drizzle with Dark Chocolate Balsamic.
- Cover and bake at 300 degrees for 1-½ hours.
- Serve with rustic bread and a tossed green salad.
Baklouti Chili Gumbo
Serves 6 to 8
- 1/2 pound smoked spicy sausage, such as Andouille sausage, cut into ½-inch slices
- 1/2 pound peeled, deveined shrimp
- 1/2 pound boneless skinless chicken thighs
- 1 large celery rib, finely diced
- 1 green pepper, finely diced
- 1 red pepper finely diced
- 6 cloves of garlic, minced
- 1 yellow onion, finely diced
- 2 green onions finely sliced
- 1/4 cup finely chopped Italian parsley
- 1 dried bay leaf
- 4 cups chicken stock
- 2 Tbsps. Worcestershire sauce
- 1 large tomato diced
- 2 cups sliced okra (optional)
- 1/4 cup + 2 tbsps. Baklouti Fused Chili Olive Oil
- 1/2 cup all purpose flour
- salt and fresh ground pepper to taste
- rice to serve
- In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides.
- Set the chicken aside and add the sausage to the pot. Sauté the sausage slices until browned, and set aside.
- In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
- Add the remaining Baklouti Chili Oil to the flour mixture, along with the garlic, peppers, onion, celery, and okra. Sauté over medium/low heat about five minutes, until the vegetables start to become tender.
- Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until the gumbo thickens.
- Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
- Taste and adjust the seasoning with salt and pepper.
- To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Balsamic Glazed Ham Recipe
- 1 bone-in, skinless smoked ham, shank or butt end portion, 6 to 8 pounds
- 1 cup Vermont Maple Balsamic
- 2 tbsps. Dijon or grainy mustard
- Preheat the oven to 325.
- Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil.
- Bake for 1 hour.
- Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium saucepan set over low heat. This process should be done slowly, taking approximately 25 to 30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
- After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning.
- Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.
Espresso Balsamic Barbeque Sauce
Yields 2-3 cups
- 4 cloves minced garlic
- 4 tbsps. Picual EVOO
- 1/2 cup Espresso Balsamic
- 1/4 cup soy sauce
- 1 cup ketchup
- 1 cup brown sugar
- 1/4 cup Dijon mustard
- salt & pepper to taste
- Add olive oil to a preheated sauté pan. Add the garlic and sauté until it gets light brown, about 1 minute.
- Add espresso balsamic, soy sauce, ketchup, mustard and brown sugar and stir well.
- Add freshly ground black pepper and sea salt to taste. Bring to a simmer for 10 minutes.
- Let cool and store in refrigerator for up to 2 weeks.
Garlic Herb Balsamic Chicken Drumsticks
- 18 chicken drumsticks
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 3 or 4 cloves garlic, minced
- 1/4 cup Rosemary Olive Oil
- 1/4 cup Organic Balsamic
- Gourmet Grind Black Pepper to taste
- Fresh, chopped parsley for garnish
- Combine rosemary, thyme, garlic, olive oil, balsamic, and whisk together. Add salt and pepper to taste.
- Add chicken drumsticks to marinade and marinate at least two hours. This works great in a pan, or in a re-sealable plastic bag. Pull out of refrigerator about a half hour before baking.
- Pre-heat oven to 375.
- Lay chicken drumsticks on a baking sheet and brush the marinade over each one. Sprinkle with a little extra salt.
- Bake for 45 minutes and then broil about 5 minutes to crisp up skin.
- Place Balsamic Chicken Drumsticks on a platter with chopped parsley sprinkled over the top as a garnish.
Italian Roasted Potatoes
- 4 pounds Yukon Gold potatoes, diced
- 2 heads garlic
- 2 teaspoons chopped fresh rosemary needle
- 2/3 cup medium/robust EVOO
- traditional balsamic for finishing, optional
- sea salt flakes
- Preheat the oven to 425 F.
- Dice the potatoes with their skins on, roughly into about 1-inch chunks, and then spread them out on a large but shallow roasting pan.
- Break up the garlic heads into cloves, keeping their skins on, but discarding the loose papery outside layers. Arrange the garlic among the potato pieces.
- Sprinkle with the chopped rosemary and then drizzle the olive oil over, (balsamic if using) turning everything in the pan to coat well.
- Cook in hot oven for 1 hour, until potatoes are golden brown on the outside and soft in the center. Lift or scrape the potatoes off the pan and put on a warmed platter, sprinkle with the sea salt flakes to taste, then serve.
Orange-Fig Glazed Pork Loin
- 1 ½ cups blood orange EVOO
- ¾ cups fig balsamic vinegar
- 1 (4-1/2- to 5-pound) boneless pork loin roast, tied at 1-inch intervals
salt and pepper to taste
- Whisk blood orange EVOO and fig balsamic together and combine with the boneless pork loin roast. Let sit for 3 to 4 hours.
- 1 Tbsp. medium intensity extra-virgin olive oil
- 1 cup Fig balsamic vinegar
- 1 cup orange juice
- 1 Tbsp. orange zest
- 1/8 Tsp. ground cinnamon
- Dry pork with paper towels.
- Heat oil in 12-inch skillet over medium high heat until oil splits.
- Brown pork well on all sides, 7 to 10 minutes.
- Add fig balsamic, orange juice, orange zest, and cinnamon into slow cooker. Mix well.
- Add browned pork into slow cooker.
- Cover and cook until pork is tender and registers 140 to 145 degrees on instant-read thermometer.
Pomegranate Balsamic Glazed Rib-Eye Steaks
- 1/3 cup Pomegranate Dark Balsamic
- 1/4 cup Organic Garlic Infused Olive Oil
- 1 tbsp. Dijon mustard
- 2 tsp. sea salt
- Prepare the grill or broiler.
- In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.
- Slowly drizzle in the olive oil, whisking quickly and continuously. The marinade should become thick and emulsified.
- In a seal-able container or large zip-lock bag, place four rib-eye steaks and thoroughly coat with marinade.
- Refrigerate and marinate for 4 – 6 hours, turning steaks at least once during the process.
Proceed with grilling or broiling the steaks.
- After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes.
Wild Mushroom Flatbread
- 2 1/2 cups of AP unbleached flour
- 1 cup warm water
- 2 tbsps. Wild Mushroom and Sage Olive Oil
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 large shallot, thinly sliced
- 2 tbsps. Wild Mushroom & Sage Olive Oil
- 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
- sea salt & fresh ground black pepper to taste
- To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom.
- Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
- Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.
- Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
- Meanwhile make the mushroom topping. In a large sauté pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Sauté until they just begin to turn a light golden-brown color.
- Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.
- Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
- Preheat the oven to 450 F.
- To assemble, roll each flat dough ball in to a very thin circle, approximately 8 in diameter.
Place the rolled dough on to a sheet pan or pizza pan, either greased with olive oil, lined with parchment, or dusted with cornmeal.
- Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.
Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).
- Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.
- Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
Wild Mushroom and Sage Risotto
- 3 tbsps. Wild Mushroom and Sage Olive Oil, divided
- 1 cup Arborio rice
- 1 large onion, chopped
- 1 clove garlic, minced
- ½ cup dry white wine
- 2 cups mushrooms, such as Portobello, sliced
- 3 cups hot chicken broth
- ¾ cup Parmesan cheese, grated
- Freshly ground pepper
- In a heavy saucepan, sauté rice in 1-tablespoon olive oil. Add onion and garlic; sauté until onion is fairly tender.
- Add the wine and sauté until the liquid is absorbed.
- Slowly add 1-cup hot broth, stirring. As the liquid is absorbed, add most of the broth ½ cup at a time, stirring frequently.
- Before adding the last ½ cup, add in the mushrooms and let simmer briefly. Then add the remaining broth and cook until the rice is very creamy.
- Gently stir in the Parmesan cheese, pepper and remaining olive oil. Serve immediately.
Grilled Beef Filet Topped with Espresso Balsamic-Blue Cheese Reduction and Roasted Shallots
- 4 Beef Tenderloin steaks, cut 2 inches thick
- 2 Tablespoons 18-Year Traditional Balsamic
- 2 Tablespoons Tuscan Herb EVOO
- 1 Tablespoon fresh Rosemary, chopped
- Sea Salt and freshly ground pepper to taste
- 1/2 Cup Espresso Dark Balsamic
- 1/3 Cup dry red wine
- 1/3 Cup crumbled blue cheese
- 4 Shallots, peeled and sliced 1/8 inch thick
- 2 Teaspoons Extra Virgin Olive Oil
- Place filets in a Ziploc bag or airtight container. Drizzle 18-Year Balsamic and Tuscan Herb over them. Sprinkle chopped rosemary, salt & pepper. Mix all ingredients together until filets are thoroughly and evenly coated.
- Marinate in refrigerator for at least one hour or overnight. Take out of refrigerator approximately 30 minutes before grilling. Grill to desired doneness.
- Meanwhile, add the Espresso Dark Balsamic and red wine to small saucepan and bring to boil. Reduce by half, about 5 minutes. Remove from heat and mix in blue cheese crumbles.
- Toss sliced shallots with olive oil to coat. Roast in 400 degree oven for 15-20 minutes.
- Place each steak on a plate. Pour blue cheese reduction on top of each. Place roasted shallot rings on top of reduction.