The “Signature” Chicken Piccata
What’s the best and easiest way to amplify a classic dish like this? Using our EVOO and balsamic to wow any guest. Moist chicken in a luscious, light and lemony sauce; serve it with herb-roasted potatoes, lemon rice pilaf or over spaghetti. Perfect for a weeknight or company, Total time 50 min, serves 4.
- 4 large skinless, boneless chicken breast halves, cut into ½-inch medallions
- Salt and pepper to taste
- ½ cup flour for dredging
- 5 tbsp. Tuscan Herb EVOO, divided
- 1 clove garlic, minced
- 2 tsp. lemon zest
- 1 cup low-sodium chicken broth
- 1 tbsp. Sicilian Lemon white balsamic
- ¼ cup lemon juice
- 2 tbsp. capers, drained and rinsed
- 2 tbsp. minced Italian (flat leaf) parsley
- 6 cups baby spinach (optional)
Preheat oven to 200 degrees F. Place a serving platter into the oven to warm.
Season the chicken breast pieces with salt and pepper and dredge in flour. Shake off excess flour. Heat 2 tbsp of olive oil in a skillet; pan fry the chicken until golden brown on both sides, approximately 3 min per side.
Work in batches and avoid crowding the skillet, adding oil as needed.
Transfer chicken to the warmed platter.
Add garlic and lemon zest to skillet, cook until fragrant, 30 sec. Pour in chicken broth, scrape and dissolve any brown bits from bottom of skillet. Stir in lemon balsamic and bring mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 min.
Add lemon juice and capers; simmer until reduced and slightly thickened, about 5 minutes more. Add parsley, remove from heat, and pour sauce over medallions. Drizzle with lemon balsamic right before serving.
Optional: Place skillet back on stovetop. Add spinach, stir, cook 2 to 3 min until wilted. Serve alongside chicken.
Roasted Root Vegetables
A delicious and easy compliment to any meal during the fall/winter season, especially on Thanksgiving. In our house, we make both this and mashed potatoes on holidays, to keep the “traditionalists” happy, haha!
Perfect for any weeknight as well, just scale it down accordingly and use whichever root vegetables you have on hand. Experiment with different oils, vinegars, seasoned salts. You won’t be disappointed – healthy complex carbs for the win!
- 1 lb sweet potatoes
- 1 lb celery root
- 1 lb rutabagas or turnips
- 1 lb parsnips
- 1/2 lb carrots
- 1/2 lb Yukon or red potatoes (optional)
- Sea salt, fresh cracked pepper, or any of our blends
- Generous amount of EVOO (Medium, Rosemary, Basil, Tuscan Herb, Herbs de Provence or Chipotle)
- optional additions: beets, red or white onions, fresh thyme or rosemary sprigs
Preheat oven to 400F. Peel and dice all vegetables (except potatoes) into large cubes, about an inch.
In a large bowl, combine all ingredients, sprinkle generously with salt and pepper and coat thoroughly with olive oil.
Roast in oven uncovered on greased baking sheet, turning occasionally until tender and golden brown, about 45-50 min.
Remove from oven and serve (perhaps with a drizzle of Traditional, Maple or Red Apple Balsamic to plate. Optional?)
Asiago & White Truffle Mashed Potatoes
- 6 pounds Yukon gold potatoes, unpeeled and diced
- 8 oz. unsalted butter (or our Butter-flavoured EVOO)
- 2 cloves garlic
- 1 tbsp. White Truffle infused EVOO
- 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 tbsp. 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 tbsp. Worcestershire sauce
- 1 large tomato diced
- 2 cups sliced okra (optional)
- 1/4 cup + 2 tbsps. Baklouti Fused Green Chili EVOO
- 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 (or Red Apple / Honey Ginger / Blackberry Ginger / Serrano Honey)
- 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.
Cheesy Garlic Zucchini Rice
Made in one pot! So easy, so garlicky, so cheesy. A side dish for all your meals. Can be made with brown rice or quinoa. Yields 6 servings. Prep time 10 min. Cook time 20 min.
- 2 Tbsp. Butter-flavoured EVOO or your favourite EVOO such as Tuscan Herb, Herbs de Provence, Harissa etc. *
- 3 cloves garlic, minced *
- ½ small yellow onion, chopped
- 2 cups vegetable or chicken broth **
- 1 cup rice ***
- 2 zucchini, shredded with a grater, excess water squeezed out
- 1 cup shredded cheddar cheese (my fav is extra old white)
- Sea salt and freshly ground pepper (or our Black n’ White), to taste
* You can easily use our Garlic infused EVOO or a mix of it and our Butter (hello, instant Garlic Butter glory!)
** Can substitute with water
*** Can use brown rice or quinoa but cooking times may vary.
In a large saucepan, heat EVOO over medium high heat. Sauté onions until translucent, then add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
Stir in broth and rice. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 15-20 min.
Remove from heat and stir in zucchini and cheese; season with salt and pepper, to taste. Cover and let stand until cheese has melted, about 3-5 min. Serve immediately.
Tip: for a Mediterranean spin, substitute for Arborio rice, Parmesan cheese and add a dash of white wine to make risotto.
The Signature Maple Sesame Salmon
- 2-3 salmon fillet or steaks
- 4 tbsp. Vermont Maple dark balsamic vinegar
- 2 tsp. Dark toasted sesame oil
- Clever Crow Comox Bay seasoning (or Asian 5-spice)
- Mustard Lady horseradish mustard (or Dijon/whole grain)
Preheat oven to 425 F. Season salmon lightly with Comox Bay seasoning. In a bowl, combine mustard, maple balsamic and sesame oil. Pour over salmon and use a pastry brush to coat evenly. Bake for approximately 20 min. While the salmon is baking, the balsamic creates a thick, flavourful glaze. Best salmon ever!
Espresso Balsamic Barbeque Sauce
Yields 2-3 cups
- 4 cloves minced garlic
- 4 tbsps. Signature EVOO (Medium, Robust, Baklouti or Wood-smoked)
- 1/2 cup Espresso Balsamic
- 1/4 cup soy sauce
- 1 cup ketchup
- 1/2 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 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 Dark Balsamic (Traditional or Black Cherry or Fig) *
- black Pepper to taste
- Fresh, chopped parsley for garnish
* Tip: another big dipping/marinade combo here at the store is Garlic EVOO + Neapolitan Herb balsamic or Tuscan Herb EVOO + Pomegranate balsamic. Have fun experimenting with different combinations!
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 Signature EVOO (Medium, Robust or Tuscan Herb)
- traditional balsamic for finishing, optional
- Maldon sea salt flakes
- chopped onions (optional)
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 fused EVOO
- ¾ cups Black Mission 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.
Twist: Next time, use our Garlic EVOO and Tangerine dark balsamic instead!
The Signature Balsamic Glazed Rib-Eye Steaks
- 1/4 cup Garlic Infused Olive Oil
- 1/3 cup Pomegranate, Raspberry, Fig or Neapolitan Herb dark balsamic
- 1 tbsp. Clever Crow or Tasteful Essentials Steak Spice
- 4 Rib-eye steaks
In a medium bowl, whisk the balsamic and oil until thoroughly combined. Liberally season meat with the steak spice and press into the steaks.
Prepare the grill or broiler. Grill or broil to preferred doneness. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes. Enjoy!
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 tbsp. 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. Serves 4.
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.
Roasted Garlic Lemon Broccoli
- 4 heads broccoli, separated into florets
- 4 tsp. Garlic infused EVOO
- 1/2 tsp each sea salt and pepper (or 1 tsp. Salt Cellar Black n’ White, trust me!)
- 1 tsp. Sicilian Lemon white balsamic vinegar
Preheat oven to 400 F.
In a large bowl, toss broccoli, EVOO, salt and pepper. Spread broccoli out in an even layer on a baking sheet. Bake until florets are tender enough to pierce the steams with a fork, 15 to 20 min.
Remove and transfer to a serving platter. Drizzle balsamic on broccoli before serving for a refreshing, tangy finish. Devour!
Tuscan Zucchini and Potato Bake
- 2 medium zucchini, quartered and cut into large pieces
- 4 medium potatoes, peeled and cut into large chunks
- 1 medium red bell pepper, seeded and chopped
- 1 medium onion, chopped
- 1 clove garlic, sliced
- 1/2 cup dry bread crumbs
- 1/4 cup Asiago or Pecorino Romano cheese (optional?)
- 1/4 cup Tuscan Herb infused EVOO
- salt and pepper (or our Black n’ White) to taste
- Sprinkle of paprika and red chili flakes (optional)
Preheat oven to 400 F. In a medium baking pan, toss together all ingredients. Season with spices. Bake for 1 hour, stirring occasionally, until potatoes are tender and slightly brown.
- 1/3 C. Tuscan Herb infused EVOO *
- 4 Tbsp. Sicilian Lemon or Pineapple White Balsamic *
- 4 Cloves garlic, minced
- 5 tsp. Clever Crow Greek Seasoning (or 2 tsp. each dried basil, rosemary and thyme)
- ½ tsp. sea salt
- ½ tsp. pepper
- 4 Boneless skinless chicken breasts (I cut each breast into 3 pieces so the pieces can soak up more flavour)
In large bowl, whisk together oil, balsamic and next 4 ingredients. Add chicken; toss to coat.
Cover and refrigerate for at least 3 hours.
In grill pan or skillet, cook chicken over medium-high heat until golden and no longer pink inside, about 6 mins. Turn once. Plate and drizzle with extra balsamic.
* Can substitute for Lemon fused EVOO + Neapolitan Herb dark balsamic
Twist: make a Greek side salad with Tuscan Herb EVOO + black mission fig dark balsamic!
Oven Baked (Garlic or Truffle) Parmesan Fries
Once you start adding truffle to your pasta or potato dishes, there is no going back!
We carry White truffle-infused EVOO and Black truffle infused sea salt for all your unami needs!
- 3 russet potatoes, cut into 8 long wedges
- 2 Tbsp. Garlic EVOO or 1.5 Tbsp. Mild EVOO + 1.5 tsp White truffle EVOO
- 1.5 tsp dried thyme (optional)
- 1/2 cup grated Parmesan
- Sprinkle of Black n’ White blend or Black truffle sea salt (highly recommended!)
- Parsley leaves, for optional garnish
Preheat oven to 375F.
Lightly oil or spray a baking sheet. In a large bowl, toss potatoes, olive oil, thyme and parmesan. Spread potatoes out in an even layer on the baking sheet. Sprinkle with Black n’ White or black truffle sea salt.
Bake for 25-30 minutes, until potatoes are golden brown and crisp, tossing occasionally. Serve immediately, garnish with parsley and/or salt.