Tag: balsamic

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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

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Crabstack with Persian Lime and Honey Ginger Vinaigrette

Ingredients: (amount dictated by how many servings being fixed)

  • Thinly sliced cabbage
  • Avocado, chopped
  • Tomato, chopped
  • Fresh crab meat
  • Fresh basil, chopped

Directions:

  • Make a nest of sliced cabbage on each individual plate
  • Place into a short glass container with straight sides the following in this order:  tomato, crab, avocado
  • Invert glass onto sliced cabbage
  • Sprinkle basil on top
  • Drizzle a mixture of Persian Lime infused oil and Honey Ginger Balsamic over all
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Balsamic Glazed Ham

Ingredients

  • 1  bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
  •  1 cup Cinnamon-Pear Balsamic Condimento
  •   2 tablespoons Dijon or grainy mustard


Directions Preheat the oven to 325.
Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.
After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown. Serves 8

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White Truffle Roasted Potatoes

INGREDIENTS

  •  4-6 large Yukon gold potatoes
  • 2 T Oli+Ve White Truffle Oil
  • 2 T Oli+Ve Traditional Style Balsamic
  • 2 T fresh snipped chives
  • 2 t sea salt
  • 1 t freshly ground pepper

DIRECTIONS

  • Preheat the oven to 400 degrees.
  • Wash and quarter the potatoes and place on a baking sheet.
  • Drizzle a thin stream of white truffle oil and then balsamic vinegar over the potatoes and season with sea salt and pepper.
  • Put in oven on center shelf and bake for 45 minutes.  Remove from oven, sprinkle with fresh chives and serve
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Tomato Salsa

INGREDIENTS

  • 5 medium vine-ripened tomatoes
  • 1/2 t salt
  • 5 green onions, minced
  • 1 jalapeno pepper, seeded and minced
  • 2 t minced cilantro
  • 2 t your choice of Oli+Ve EVOO
  • 2 t Oli+Ve Traditional Style Balsamic Vinegar
  • Salt and freshly ground pepper to taste

DIRECTIONS

  • Core and dice tomatoes into a bowl
  • Add salt and let sit 1/2 hour, pour off juice
  • Add rest of ingredients.
  • Chill

Good with tacos, quesadillas, steak, fish, chicken and chips!