1/2 cup Baklouti Agrumato EVOO, or an extra virgin olive oil of your choice 3/4 cup all-purpose flour 2 cups chopped onions 4 cups chicken, shrimp or vegetable stock 1 green bell pepper, chopped 1 red bell pepper, chopped 2 ribs celery, chopped 4 large garlic cloves, minced 3 tablespoons tomato paste 1 teaspoon dried thyme 1 bay leaf salt and pepper to taste 2 pounds medium shrimp, peeled and de-veined 1 bunch of green onions, sliced Steamed white rice, for serving Directions In a large pot or Dutch oven, over medium heat, add Baklouti Agrumato or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color. Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly. Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes. Add the shrimp to the pot and cook for approximately 5 more minutes. Invite me over and serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling. This recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup extra virgin olive oil of your choice. Serves 6-8 (with leftovers as the sauce gets even better the next day)
Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade 1/2 cup Chipotle Olive Oil 1/2 cup Pineapple White Balsamic 2 tablespoons grainy mustard, or Dijon 1 tablespoon sea salt cracked black pepper to taste Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice (steak pictured) and coat evenly. Refrigerate for the recommended time below. Marinade times: Boneless chicken: 1+ hour Bone in chicken: 2+ hours Steak: 2+ hours Pork: 2+ hours Shrimp/fish: 1 hour
In a small bowl whisk 3 tablespoons of our California Garlic EVOO with 3 tablespoons of Fig Balsamic, 1 teaspoon fresh rosemary, 1 teaspoon fresh thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add 6 medium portabello mushrooms de-stemmed and cleaned. Let marinate at room temperature for 30-45 minutes. Grill over medium-high indirect heat for 3-5 minutes per side. Serve on a bun with lettuce, tomato, and a thin slice of red onion.
4 chicken breasts 1/4 cup Alfoos Mango White Balsamic Vinegar 1/4 cup Coconut White Balsamic Vinegar 1 tablespoon Dijon mustard 1 teaspoon honey 1 tablespoon Tuscan Herb seasoning 1/2 cup robust, high quality Extra Virgin Olive Oil Combine the Mango and Coconut White Balsamic Vinegars, mustard, honey, and Tuscan Herb seasoning. Whisk in Extra Virgin Olive Oil until well blended. Pour marinade over chicken breasts, and marinate for at least 2 hours in the refrigerator. Prepare outdoor grill for medium-high heat. Cook 7 to 10 minutes per side, or until no longer pink and juices run clear. Toss some pineapple slices on the hot grill and serve as a complementing dish.
1 1/2 pounds trimmed boneless leg of lamb cut in 1" pieces 2 large zucchini cut in 1" chunks 1/2 pound cremini mushrooms 2-3 medium bell peppers in assorted colors cut in 1" pieces 8 large skewers - metal or wooden soaked in water for 1 hour For the Marinade 1/2 cup Taste's rosemary olive oil 1/4 cup lemon juice 2 cloves garlic minced 2 teaspoons kosher salt fresh ground pepper to taste Combine all the marinade ingredients and whisk well. Toss the lamb, mushrooms, and veggies with the marinade and coat well. Place the kabob ingredients into a zip lock bag or large covered bowl, refrigerated for at least 2 hours, and up to 6. Prepare a grill and over medium, indirect heat, assemble the kabobs with some lamb and assorted veggies on each skewer. Grill for 8-10 minutes for medium doneness. Serves 6-8
Simply Delicious Balsamic Beef Tenderloin Buy a 1 1/2 pound tenderloin and trim off the extra fat and silverskin. That will leave you with just over 1 lb. Coat the tenderloin with about 2 tablespoons of TASTE Mushroom & Sage extra virgin olive oil, and let that marinate for an hour or two. Mix about 3 tablespoons of Dijon style mustard with an equal amount of TASTE Fig balsamic vinegar, 1 teaspoon sea salt, and 1/2 teaspoon pepper. Coat the meat with this mix and roast in a 500 degree oven for 25 minutes--until a meat thermometer reads 125 degrees. Let it rest for about 10 minutes, slice, serve, and enjoy. Serves 4.
Tarragon Chicken. This is Alicia Barnwell Wheeler's recipe for 3-5 lb organic whole chicken (insides removed) using: Tarragon Olive Oil Onion Salt Pepper Garlic
Preheat oven to 450 Degrees Separate skin from chicken to create pockets Chop one small onion, 2 cloves of garlic, and combine into bowl with tarragon olive oil (enough to make a paste) add salt and pepper to taste preference Spread mixture into pockets created under skin of bird. I also like to rub any extra left on the outside
Place bird in a roasting pan breast side up cover loosely with aluminum foil (it will make a mess in your oven if you skip this step) Cook for about 60 mins, or until meat thermometer reads 165 degrees Let rest for 5 mins and then carve It comes out juicy and tender on the inside and nice and crispy on the outside. Make great chicken salad left overs!
1/2 c. Honey-Serrano Vinegar 1/2 c. Chipotle Olive Oil 1 tbs. sea salt 2 cloves Garlic, Minced Fresh ground pepper to taste 4 - 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving. Serves 4
2 pounds asparagus 2 cups cherry tomatoes 12 cloves garlic* 1/4 cup extra-virgin olive oil* 1 teaspoon sea salt 1/2 teaspoon freshly ground black pepper 1/4 cup fresh lemon juice, reserve lemon halves
Preheat the oven to 400 degrees F. In a large bowl, combine the asparagus, tomatoes and mashed garlic. Drizzle with the olive oil and season with the sea salt and pepper. Toss to coat, then transfer to a large baking sheet. Drizzle the lemon juice over the asparagus and place in the oven. Roast until the asparagus are tender and the tomatoes begin to caramelize, about 20 to 25 minutes. Serve hot or at room temperature. *You can use our California Garlic EVOO and eliminate the garlic cloves step
4 TBS all-purpose flour 4 center-cut loin pork chops 2 shallots, chopped 2 tsp minced garlic 1 C. mushrooms 1/4 C. TASTE Red Apple Balsamic Vinegar 1/4 tsp salt 1/4 tsp black pepper
Heat a large, nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Put some fresh extra virgin olive oil in the pan and add pork; cook 4 minutes on each side or until browned. Remove pork from pan. Add shallots, garlic, and mushrooms to pan; sauté 3 minutes or until moisture evaporates. Add a little fresh thyme to pan if you like, and cook for 1 minute, stirring well. Stir in Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced by half (about 5 minutes), stirring until smooth. Return pork to pan; cook 2 minutes or until desired degree of doneness, turning to coat. Sprinkle with salt and pepper.