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Espresso Steak Marinade and Dry Rub

Marinade

Ingredients:

* 3 tablespoons Oli + Ve Espresso Balsamic
* 3 tablespoons Oli + Ve Harissa Hot EVOO
* 1 clove smashed garlic
*  salt and pepper to taste

Directions:

Whisk ingredients together and chill a minimum of 20 minutes but best if chilled overnight.

Dry Rub

Ingredients:

* 2 tablespoons finely ground espresso beans
* 1 tablespoon cocoa powder
* 1 teaspoon chili powder
* 1 teaspoon cinnamon
* 1 teaspoon ground fennel seed
*  salt and pepper to taste

Directions:

Mix ingredients together and use as a dry rub on any kind of meat or fish.

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Espresso Balsamic Barbeque Sauce

Ingredients:

* 4 cloves minced garlic
* 4 tablespoons Oli + Ve Extra Virgin Olive Oil
* 1/2 cup Oli + Ve Espresso Balsamic
* 1/4 cup soy sauce
* 1 cup ketchup
* 1 cup brown sugar
* 1/4 cup Dijon mustard
* salt and pepper to taste

Directions:

Add olive oil to a preheated saute pan. Add the garlic and saute 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 and simmer for 10 minutes.

Let cool and store in refrigerator for up to 2 weeks. 

Yields 2-3 cups

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Croutons (Wild Mushroom and Sage)

INGREDIENTS

  • 4 cups French or Italian (day old) bread cut into 1” cubes (crust on)
  • 1/2 cup Oli+Ve Wild Mushroom and Sage EVOO
  • 1 T kosher salt
  • 1/2 t freshly ground pepper

DIRECTIONS

  • Toss all ingredients together in large bowl until evenly coated.
  • Place cubes on a rimmed baking sheet on the middle rack of a preheated 375 degree  oven.
  • Bake for 35 minutes, stirring a couple of times to ensure even browning.
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Creamy Vinaigrette

  • 1/3 cup EVOO (Arbequina works great!)
  • 3 T or more good white balsamic vinegar
  • 3 T sour cream, yogurt or mayonnaise
  • 1 t Dijon mustard
  • 1 small shallot cut into chunks
  • Salt and freshly ground black pepper to taste

DIRECTIONS

  • Combine oil, vinegar (a teaspoon or two at a time until balance tastes right to you)sour cream (or yogurt or mayonnaise) and Dijon mustard in a blender and turn on machine; a creamy emulsion will form within 30 seconds. 
  • Add shallot and turn machine on and off a few times until shallot is minced within dressing.
  • Add salt and pepper to taste.
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Chicken Salad with Grapes, Almonds and Broccoli

Ingredients:

   Salad
2 large eggs, lightly beaten
1 1/2 cup seasoned breadcrumbs
6 (4oz.) chicken cutlets (1/4-1/2″ thick)
1 (5oz) package mixed greens
broccoli florets
red seedless grapes (halved)
green seedless grapes (halved)
roasted almonds (spread on baking sheet, single layer, and bake at 350 degrees until browned)

  •  Preheat oven to 425
  •  Whisk together eggs and 3T water in a bowl.  Place breadcrumbs in separate bowl.
  •  Dip Chicken in egg mixture and dredge in breadcrumbs, pressing firmly to adhere
  •  Place on aluminum foil-lined baking sheet
  •  Bake 15 minutes or until chicken is brown and done

   Dressing

  •  1/2 cup Serrano Honey balsamic
  •  2 T honey
  •  1 T Dijon mustard
  •  1/2 t kosher salt
  •  1/4 t. freshly ground black pepper
  •  1/2 cup EVOO (extra virgin olive oil)

Combine all ingredients in a jar with lid and shake.

Modified recipe from Southern Living Magazine (September 2015 issue)