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Honey-Ginger Balsamic Glazed B-B-Q Ribs

INGREDIENTS

  • 4 racks (8 pounds) baby back ribs
  • 12 garlic cloves, mashed or minced
  • 3 T Oli+Ve Honey-Ginger White Balsamic
  • 3 T dark brown sugar
  • 1 T Oli+Ve Toasted Sesame Oil
  • 1 T sea salt

FOR THE GLAZE

  • 3/4 cup Oli+Ve Honey-Ginger white Balsamic
  • 3 T honey
  • 2 T soy sauce
  • 1 t Chipotle Oil

DIRECTIONS

  • For the Marinade:  Mix together the Honey-Ginger white balsamic, brown sugar, minced garlic, sea salt and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or laerge zip lock bag for a minimum of 12 hours or overnight, turning a few times.
  • For the Glaze:  Combine the Honey-Ginger White Balsamic, honey and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of toasted sesame oil to the mixture and stir to combine.
  • For the Ribs:  Prepare the grill and preheat the oven to 275.  Over medium heat, grill the ribs for approx. 5 minutes per side.  Prepare baking pan(s) large enough to hold the ribs in a single layer.  Brush the glze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.
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Handmade Fresh Pappardelle with Wild Mushroom and Balsamic Cream Sauce

Pappardelle Pasta
2 cups all purpose flour
3 large eggs
a pinch of salt

Using a food processor, combine the flour and salt.  Add the eggs and process in pulses until the flour is completely moistened.  Remove the dough and knead for about five minutes, adding only a small amount of flour if necessary, until the dough is smooth and elastic.  Place the dough in a bowl covered with plastic wrap and allow to relax for an hour.  Roll out with a pasta machine to setting 7, or use a rolling pin to roll it as thinly as possible.  Cut the pasta sheets in to long pappardelle noodles and hang on a rack or dust lightly with flour until ready to use.

Makes about one pound of fresh pasta    

Wild Mushroom & Balsamic Cream Sauce
1 cup dried mushrooms such as shitake, porcini, and morel
1 cup heavy cream
3 tablespoons premium Extra Virgin Olive Oil (EVOO)
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Style Balsamic Condimento
1 large shallot, sliced thin
1 medium red onion, sliced thin
1 – 2″ sprig of fresh thyme, leaves only
salt and fresh ground pepper to taste
Grated Pecorino Romano cheese

Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat.  Add the EVOO, onion and shallot and a small sprinkle of kosher salt.  Saute slowly until the onions are caramelized, being careful not to burn them.  This should take approximately 5 minutes until they are golden brown.  

Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.  Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits. 

Bring a large pot of generously salted water to a boil.

Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half.  Add in the balsamic, and then the heavy cream stirring well to combine.  Allow to simmer for an additional minute or two, to allow the sauce to thicken.  Season well with salt and a generous amount of fresh ground pepper. 

Boil the fresh pappardelle in the boiling water for a minute.

Add the cooked, drained pappardelle to the saute pan.  Toss it with the sauce and allow it to simmer in the sauce for an additional minute.  

Serve with grated fresh Pecorino Romano cheese.

Serves 4-6  

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Fresh Arugula Pasta Dough with Creamy Garlic Mushroom Sauce

Fresh Arugula Pasta Dough
Ingredients:
1/2 cup fresh baby arugula
1 tablespoon lemon juice
1-1/2 cup fine semolina flour
3/4 cup all-purpose flour
2 large eggs
3/4 teaspoon salt
1 tablespoon garlic olive oil
Preparation
Combine the arugula and tablespoon of lemon juice in a blender or food processor and process until it forms a fine green paste.
Place all the dry ingredients in to the bowl of a food processor and pulse to combine.
Mix 1/4 cup of the arugula paste with the eggs and olive oil.  Add the wet ingredients to the dry ingredients and pulse until the mixture begins to form a ball. Add a little water if dough is dry.
Remove dough from the bowl, knead until smooth, form into a ball and let rest, covered for at least 1 hour.·
This dough can be rolled out by hand or to setting 6 on a pasta machine, and then cut in to any shape pasta.
Bring a large pot of heavily salted water to a boil.

Creamy Garlic Mushroom Sauce 
Ingredients:
1 cup thinly sliced fresh shiitake and or baby portabella mushrooms
1 medium shallot, minced
2 cloves garlic, minced
2 tablespoons garlic olive oil
1/2 cup white wine
1 cup heavy cream
1/2 cup Tellagio and or Fontina Cheese
Salt & pepper to taste

Directions:
Heat the garlic oil in a large saute pan set over medium heat.
Add minced shallots, and thinly sliced mushrooms and saute until just barely golden.
Add the garlic and saute for an additional minute.
Pour in the white wine and reduce by half.
Add the heavy cream and stir to combine. Simmer the sauce for another minute before adding the cheese.
Stir until the cheese is completely combined, then taste and season with salt and pepper to taste.
Boil the fresh pasta for 2 minutes, drain well, and then add to the sauce in the saute pan.  Simmer for a minute and then serve with additional cheese over the top, if desired.

Contributed by Rachel Bradley-Gomez

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Foglie d’ Ulivo (olive leaf pasta) with homemade tomato sauce

Ingredients:

  • Foglie D’ Ulivo (olive leaf) pasta
  • 1 can diced tomatoes + 2 fresh tomatoes (can use all fresh if desired)
  • 2-3 cloves minced garlic
  • 4-5 fresh basil leaves, chopped
  • pinch of red pepper flakes
  • Olive oil

Directions:

  • Saute garlic and oilve oil in pan
  • Add tomatoes, basil leaves and red pepper flakes.
  • Salt & Pepper to taste
  • Cook on medium heat for about 20 minutes
  • Cook pasta as directed, drain and add to sauce
  • Use fresh basil leaves as garnish

Contributed by Gina Davidson

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FIG STEAK WITH ASIAN SALAD

 For the marinade:

·         1/3 cup fig balsamic vinegar

·         ½ cup orange juice

·         ¼ cup low sodium soy sauce

·         2 garlic cloves, crushed

·         1 lb. flank steak, or steak of your choice

For the Salad:

Mixed Greens
1/2 red pepper, sliced thin
Toasted sliced almonds
Your favorite Asian dressing (try Oli+Ve sesame oil mixed with honey ginger balsamic)

·         Mix the marinade together in a ziploc bag big enough to hold your steak as well.

·         Add steak and let marinate overnight in the fridge.  

·         Remove from marinade (and discard the marinade).

·          Grill or broil your steak until desired doneness.

·         Once the steak is done, let the steak rest for 5 minutes.  Then slice on the diagonal.
Mix your salad greens and toppings.  Assemble your salads – and top with dressing.

Submitted by: Kimberly Campbell     Recipe adapted from The Charming South Kitchen