Category: Dressings, Sauces, Marinades

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Fresh Ground Peanut Butter Made With Extra Virgin Olive Oil

INGREDIENTS

  • 2 Cups fresh roasted, organic, unsalted peanuts
  • 1/2 tsp. sea salt (optional)
  • 1 Tbs. granulated sugar (optional)
  • 1/2 cup High Oleic, High Polyphenol Olive Oil, such as Oli+Ve’s Hojiblanca, Coratina or Picual

DIRECTIONS

Place the peanuts in the jar of your blender. Add the salt and sugar, if using. Pour the olive oil over the peanuts and wait 30 seconds until the oil flows to the bottom of the jar. Turn the blender on high. Process until the desired level of creaminess or up to two minutes for super creamy peanut butter. It may be necessary to turn of the blender a few times and scrape down the sides of the blender jar. Store tightly covered in the refrigerator for up to 6 weeks

Makes 1 1/2 cups natural peanut butter

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Marinated Shrimp

INGREDIENTS

  • Raw Shrimp, peeled and cleaned
  • Oli+Ve Garlic EVOO
  • Fresh rosemary, chopped
  • Salt and freshly ground pepper

DIRECTIONS

  • Sprinkle shrimp with salt, pepper and rosemary.
  • Coat with garlic oil and toss
  • Refrigerate in the marinade overnight.
  • Spread shrimp in a single layer on a baking pan and roast in a preheated oven at 400 for 8 to 10 minutes.
  • Remove from oven and finish with fresh squeezed lemon juice on top.
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Marinated pork tenderloin with Sesame oil and Honey Ginger Balsamic

Ingredients:

  • Pork Tenderloin
  • 1/4 cup Sesame Oil
  • 1/4 cup Honey Ginger Balsamic
  • Fresh garlic cloves, minced (to taste…2-4)

Instructions:

  • Whisk together the sesame oil, honey ginger and minced garlic in a bowl
  • Place pork tenderloin in a large sealable bag and pour marinade in bag
  • Marinate in refrigerator at least an hour or overnight
  • Transfer pork to a baking dish and cook in a 350 degree preheated oven until pork is no longer pink in the center (approx. 30-45 minutes, maybe longer depending on thickness of the tenderloin)

Serve with the following:

  • Fresh asparagus tossed in our Tuscan Herb Infused Olive Oil and sprinkled with garlic salt (place on a cookie sheet and roast in the same 350 degree oven for about 30 minutes (less time if they are on the thin side)
  • And a sliced fresh tomatoe

Submitted by Caitlin Davidson

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Marinated Flank Steak

Ingredients:

  • Flank steak (1 to 1 1/2 lb)
  • 2 oz. Sesame Oil
  • 1 oz. Honey Ginger Balsamic
  • 1/2 t. garlic powder
  • 1 T. onion, minced
  • 1/8 cup soy sauce
  • 1 T honey

Preparation:

  • Pierce meat with fork (front and back) or score the surface with 1/4″ deep knife cuts, 1″ apart
  • Place meat in Ziploc bag
  • Combine remaining ingredients in a jar with lid and shake to mix
  • Pour liquid in bag with meat, seal and marinate at least 2 hours or overnight
  • Cook quickly on high heat on a grill (4-6 min on each side) or a hot cast iron skillet or a preheated 400 degree oven
  • Remove from heat, cover and let rest for 10 minutes
  • Slice thinly across the grain
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Lingua di Suocera (Mother-in-Law’s Tongues) in Saffron Cream with Lobster

Ingredients

  • 1 1/2 Lobster (live) or any shellfish
  • 8 shallots peeled & minced (4 for stock leave whole)
  • 8 cloves of garlic (4 for stock)
  • 1 carrot peeled and roughly chopped
  • 8 oz chopped prosciutto
  • 2 tablespoons of olive oil
  • 1 package of frozen peas
  • 1 tablespoon of tomato paste
  • 1 cup of half and half
  • 1 cup of heavy cream
  • 2-3 pinches of saffron (bloomed in 1 tablespoon of hot water)
  • salt and pepper to taste

PreparationStock preparation:

  • Saute all veggies and prosciutto in a large saucepan with olive oil until translucent.
  • Remove and set aside leaving the oil behind.
  • Throw in the lobster and add 2 cups of white wine. Remove the lobster after 2 minutes. Lobster meat will be slightly raw.
  • Immerse in cold water and remove the meat from the shell.
  • Add the shells and veggies back into the sauce pan. Simmer for 30 minutes to 1 hour until reduced by half.

Sauce preparation:

  • Heat the olive oil and add the prosciutto. Cook gently for 2 minutes.
  • Add the shallots & garlic left over after the stock preparation, the tomato paste, and cook 1 minute more.
  • Bring 1 and 1/2 gallons of water with 1 large tablespoon of coarse sea salt in a large pot to a rolling boil.
  • Add the pasta and cook 9-11 minutes.
  • Deglaze the sauce pan with stock and add the peas, fresh cream & saffron. Cook gently until thickened enough to coat the back of a spoon.
  • Add the half & half, and salt and pepper to taste. Reduce slightly until creamy.
  • Add the lobster and cook gently.
  • Add the pasta and serve at once. Add fresh chopped Italian parsley and more stock if sauce too dry.
     

Courtesy of Italian Harvest (supplier of our wonderful pastas)