Tag: balsamic

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Affogato Float

A special new twist on an old Italian favorite.  This decadent dessert starts off with two healthy scoops Haagen-Dazs’  Tiramisu Gelato.  Next, add strongly brewed iced coffee (I used Starbucks’ blend).  Last, but not least, drizzle a teaspoon or two of Oli+Ve’s Espresso Balsamic over your concoction and enjoy immediately!

submitted by: Avery Hughes

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Traditional Bistecca Alla Florentino

INGREDIENTS

  • 1 T-bone steak (about 2 pounds and 1 1/2 to 2 inches thick)
  • Salt and freshly ground pepper
  • 1 Tbs. Roasted Garlic Oil
  • 2 tsp. Traditional Style Balsamic
  • 1 tsp. dried oregano
  • Coarse salt

DIRECTIONS

  • Preheat grill or a griddle or a cast iron frying pan over medium-high heat. 
  • Sprinkle steak with salt and pepper on both sides. 
  • Sear steak quickly on both sides, then cook just until blood rare, about 5 minutes per side. 
  • Remove to a cutting board and sprinkle with oil and vinegar.  Crumble oregano over the meat. 
  • Let rest 5 minutes, then carve diagonally across the grain into thin slices.  Sprinkle with coarse salt and serve with the meat juices from the cutting board.

Serves 4

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Risotto and Chicken with Balsamic Vinegar

Ingredients

  • 1 whole chicken
  • 1 white onion
  • 1 red onion
  • Extra virgin olive oil
  • Butter
  • 1 28 oz. can tomato sauce
  • 1 pound of Italian rice
  • 2 tablespoons balsamic vinegar
  • Salt
  • Mushrooms

Preparation

  • Saute’ the finely chopped red and white onions in some oil and butter without browning the onions.
  • Add the cleaned chicken cut into pieces, the mushrooms, and saute at a high flame.
  • Add the peeled tomatoes, salt, and let simmer until the chicken is half cooked.
  • Add the balsamic vinegar and allow to evaporate before adding the rice.
  • Keep the rice and chicken submerged by adding ladels of chicken or vegetable broth as the rice absorbs the broth and sauce. Stir. Serves four.

Recipe courtesy of Italian Harvest

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Pork Scallopine

Serves 4Ingredients:
4 thick cut (8 oz.) center cut, boneless Pork Chops
8 Cloves of Garlic, smashed with side of knife (substitute for Oli + Ve’s Garlic Olive Oil
1 Tablespoon Rosemary, fresh, roughly chopped
2 Tablespoons Sage, fresh, roughly chopped
1 Cup Oli + Ve’s Traditional Balsamic Vinegar
¼ Cup Oli + Ve’s Extra Virgin Olive Oil or the Oli + Ve Garlic Olive Oil
Kosher or Sea Salt
Fresh Ground White pepper


Preparation:
1.       In a glass bowl, combine vinegar, rosemary, sage, garlic. While whisking, slowly add olive oil. Set aside.
2.       Place pork chops (one at a time) in a 1 gallon zip-lock bag, and lightly pound with meat mallet until approximately ¼” thick.
3.       Add meat to glass bowl with marinade and allow to marinate for 2-3 hours.
4.       Preheat grill.
5.       Lightly drain pork, and place on HOT grill for no more than 90 seconds on a side. Be careful for flare-ups.
6.       Serve with spaghetti tossed with olive oil and parmesan.

Courtesy of Stone’s Throw Winery – check them out at www.stonesthrowwinery.com!

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Pork Chops with Apple Reduction

Pork and apples are a classic flavor pairing. Here, our Red Apple Balsamic kicks that sweet taste of apples up a notch to intensify the pork chop’s meaty goodness.
Ingredients:
·         4 tablespoons all-purpose flour, divided
·         4 4-oz. boneless center-cut loin pork chops
·         Cooking spray
·         1/3 cup minced shallots (about 2)
·         2 teaspoons minced garlic
·         1 8-oz. package pre-sliced mushrooms
·         2 teaspoons fresh thyme, chopped
·         1/4 cup Oli+Ve Red Apple Balsamic Vinegar
·         1/4 teaspoon salt
·         1/4 teaspoon black pepper Directions:Yield: 4 servings (serving size: 1 pork chop and 1/2 cup sauce.)
Heat a large, nonstick skillet over medium-high heat. Place flour in a shallow dish. Dredge pork in flour. Coat pan with cooking spray. Add pork to pan; 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 thyme to pan and cook for 1 minute, stirring well.
Stir in Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (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.