Grapefruit Mojito Shrub
INGREDIENTS
- 1 medium lime cut into wedges (optional, I like it tart)
- 1 Grapefruit cut into wheels
- 10 fresh mint leaves, divided
- 1 ½ ounces white rum
- ¾ ounce Grapefruit White Balsamic
- 2 to 4 ounces chilled club soda
- Ice, preferably crushed ice
METHOD
Combine mint, rum, 1-2 lime wedges, and Grapefruit Balsamic. Gently muddle mint until wilted, 15 to 20 seconds. Fill the glass with ice and top off with soda water. Gently stir to combine, then garnish with Grapefruit wheel and more mint leaves. Serve immediately. This recipe can also be enjoyed sans Rum as a refreshing Mocktail.
Oven Dried Tomatoes
INGREDIENTS
- 2-3 lbs Ripe Summer Tomatoes
- Sea Salt
- Extra Virgin Olive Oil
- Fresh herbs of your choice (thyme, oregano, and/or rosemary)
- Tools: Parchment Paper Jars for canning
Preheat oven to 250 F. Line a couple of baking sheets with parchment paper. Cut the tomatoes in half and sprinkle with a little sea salt. Bake the tomatoes slow and low at 250 F. for 4-5 hours. Allow the tomatoes to cool completely before packing them into clean jars with lids, stuffed with an assortment of fresh herbs. Cover the tomatoes fully with a fresh EVOO of our choice, and refrigerate for up to 3 weeks. They won't last that long however, I can guarantee it! Serve as an appetizer, blend with garlic for a "sun-dried" style tomato pesto sauce, or enjoy them for snacking straight out of the jar.
Method Makes: 6-8 servings Time: 4-5 hours
Lemon Asparagus
INGREDIENTS
- 1 batch of asparagus cut into 2-inch pieces
- 2 TBS Sicilian Lemon Balsamic
- Shaved Paramsan
- Salt and Pepper
METHOD
Heat 1 tsp of your favorite Galley O/O over medium heat
sprinkle with salt and pepper and stir cook for about 3-4 minutes until it begins to brown. Remove from heat and drizzle with balsamic, mixing to ensure asparagus is coated. Plate and sprinkle with parmesan
Blackberry Ginger Popsicles
INGREDIENTS
- 1 lb Blackberries, or your choice of mixed berries
- generous drizzle of honey, to taste
- 2-3 tsp. Blackberry Ginger Balsamic Vinegar
METHOD
Combine the berries, honey & vinegar and blend until completely smooth. Pour into popsicle molds (or even plastic or disposable cups if you don't have molds) and freeze till solid. Enjoy! For champagne lovers: This would be really good resting in your champagne... Flavor explosion, plus it keeps it cold!
Makes: approx. 10 Time: 15 mins + 3 hours freezing time
Pomegranate Sangria
This simple and delicious recipe is great when hosting your next party or perfect for a festive holiday punch. Mildly tart and not too sweet it's sure to be crowd pleaser.
INGREDIENTS
- 15 oz Dry Red Wine
- 1/5 0z Pomegranate Dark Balsamic
- 2 oz Orange Juice
- 1-2 oz Ginger Ale
- Rosemary, Orange Slices & Pomegranate seeds for a festive garnish
METHOD
Stir wine, orange juice and balsamic together. Mixture can also be prepared in advance or in a party size portion. To serve fill cup with ice pour mixture over leaving about an inch at the top of he glass for Ginger ale, stir in gently and finish with garnish of your choice.
Truffle Cream Sauce
This incredibly decadent and savory cream sauce is so simple and delicious that you'll be eager to try it with everything. Perfect to serve over pasta, on pizza, or alongside your favorite meatball recipe.
INGREDEINTS
- 1 Shallot
- 1 cup of Oyster Mushrooms Chopped
- 30 ml White Truffle Infused Olive Oil
- 1 Clove of Garlic
- Pinch of Thyme
- Pinch of Marjoram
- 2 Cups Heavy Cream
- ½ Cups Dry White Wine
METHOD
Sauté shallots and mushroom over medium heat until onion become clear and mushroom is cooked through. Add garlic, thyme, marjoram and mix well. Pour in cream & white wine, bring to a simmer and thicken with a simple roux.
Makes about 3 cups of sauce
Strawberry Caprese Chicken
INGREDIENTS
Marinade
- 4 boneless skinless chicken breasts
- 2/3 c Strawberry Balsamic Vinegar
- 1/3 c Basil Olive Oil
- 2 tbsp soy sauce
- 3/4 tsp fresh ground black pepper
- 4 medium garlic cloves, minced
- 1 roasted red pepper cut into 1" strips or thinly sliced tomato enough for 3 slices per breast
Glaze
- 2 c Strawberry Balsamic Vinegar
- 1/2 c brown sugar
- 6 oz fresh mozzarella, sliced
- 1 red bell pepper fresh basil
METHOD
Mix all marinade ingredients and pour over chicken breasts (we use a gallon size plastic freezer bag). Let marinade 30 mins to overnight. The longer it marinates the more flavorful it will be! To make the glaze mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Drizzle bell pepper with olive oil and season with salt & pepper. Grill chicken over medium heat about 20 minutes until internal temperature reaches 140 degrees F. Grill bell pepper skin side down until skin blisters & is easily removed. Peel blistered skin off peppers. To plate layer mozzarella, basil leaves & grilled bell pepper on top of chicken. Drizzle with balsamic glaze.
Makes: 4-6 Time: 1 hr
Chipotle Cherry Pork Loin
INGREDIENTS
- Pork Tenderloin(about 2 lbs)
- 1 cup fresh cherries ( Halved with pit removed)
- 2 Tbs Chipotle Olive Oil
- 1 medium yellow onion cut into chunks
- 2 Tbs Black Cherry Dark Balsamic
- Salt and pepper
METHOD
Salt pork loin and rub with chipotle olive oil in preheated oven at 375 until center is at 145.While pork is cooking sauté onions and fresh cherries in chipotle olive oil over medium heat for about 10 minutes stirring regularly season with salt and pepper.Turn off the burner and add black cherry balsamic mixing well and allowing to thicken with residual heat.Remove from oven, slice, cover with cherry & onion mixture and serve immediate.
Asian Lobster Roll
INGREDIENTS
- 8 oz lobster meat chopped and lightly cooked in butter
- 2 Tbs Soy Sauce
- 2 Tbs Ginger and Black Garlic O/O
- 1 Tbs Serrano Honey Vinegar
- 2 Tbs Sriracha
- 4 Tbs Mayo
- Fried onion crisps
- 2 TBS minced red onion
- 2 minced garlic cloves
METHOD
Mixed equal parts soy sauce, and Serrano Honey Vinegar, three cloves of fresh garlic chopped and about two tablespoons of chopped red onion, and of course a large helping of ginger and black garlic olive oil add salt and pepper to taste. Mix well and toss in cooked lobster. Whipped up a quick spicy mayo with sriracha and mayo, spread on buttered toasted rolls and load it with lobster! I topped it off with some onion crisps and a squeeze of fresh lemon
Truffle Chex Mix
INGREDIENTS
- 8 Tbs melted butter, or sub Galley Butter O/O
- 1.5 TBS White Truffle O/O
- 1 TBS Worcestershire sauce
- 2 tsp Black Truffle Salt
- 1tsp garlic powder
- 1 tsp onion powder
- 2 cups rye chips
- 4 cups Rice Chex cereal
- 4cups Wheat Chex cereal
- 3 cups pretzel sticks
- 1 cup roasted, salted peanuts or almonds
- 1 cup bite-sized Parmesan Crisps
METHOD
Heat the oven to 250°F. Line 2 rimmed baking sheets with parchment paper.
Make the seasoning mixture. Combine butter and all wet ingredients (Exclude the Truffle Oil)
Combine all snack ingredients in large mixing bowl and toss gently.Pour butter mixture over the Chex mixture and gently toss to coat.spread mixer over baking sheets and seasonings and mix well
Bake until lightly brown and crispy, stirring every 15 minutes or so, about 45 to 50 minutes total. After removing from oven drizzle with Truffle oil and mix well. Let cool for 10 minutes on the baking sheets before serving.
Lemon Ricotta Pasta
INGREDIENTS
- 1 box Rigatoni Pasta
- 2 Tbs Lemon Olive Oil
- 1 cup Frozen Pees
- 1/2 cup Finely grated parmesan cheese
- 15 oz ricotta cheese
- 2 cloves finely chopped garlic
- 1 tsp red pepper flake
- Salt and Pepper
- Fresh Basil
METHOD
Boil pasta in heavily salted water and cook for about 6 minutes, add frozen pees and continue to cook until pasta is al dante, reserve about 1 cup of pasta water and strain the rest.
Mix together cheeses, garlic, olive oil, red pepper and S & P. Add pasta water little by little to create nice cream constancy. Add more salt, pepper or pepper flake to taste and mix in pasta, garnish with fresh chopped basil.
Pomegranate Glazed Ribeye
INGREDIENTS
- 1/3 cup Pomegranate Balsamic
- 1/4 cup Garlic Olive Oil
- 1 Tbs. good quality Dijon style mustard
- 2 teaspoons kosher or sea salt
- 4 Rib-Eye Steaks
METHOD
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 rib-eye steaks and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process. Proceed with grilling or broiling the steaks to preferred temperate. After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.
Makes: 8 servings Time: 30 mins + 4-6 for marinating
