Ingredients:
Pork tenderloins (1 to 1 1/2 lbs. each
1T Thyme leaves – fresh
3/4 cup Oli + Ve Traditional Vinegar (could also use our Vermont Maple or Espresso Balsamics)
1/4 cup Oli + Ve Extra Virgin Olive Oil (try our seasonal Rosemary Olive Oil) 4 Large sprigs fresh rosemary, bruised
1t Fresh coarse ground black pepper
1 Pinch of chili powder (optional)
Instructions:Cut each tenderloin into 1″ thick round pieces and place in zip-lock bag. Pour seasoning mixture (all ingredients above except pork tenderloins) over pork, seal the bag and refrigerate for 2 to 6 hours.Place rounds on grill or baking rack over the grill and cook. Brush with reserved marinade throughout. Cook until your sample piece is pink in the middle, turning only once during cooking. Remove from grill and allow meat to finish cooking on a baking rack for 1 minute. Serve with arugula salad dressed with one of your favorite Oli + Ve Vinaigrettes.Serves 4*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!
Tag: dinner ideas
Gamberi di Chiara (Chiara’s Shrimp)
Ingredients:
2lbs nice sized (16-20 count) shrimp
3 Garlic cloves – sliced (may not need if you use our garlic oil)
2 Dry chili peppers – yes, you need the heat
1/3 cup white wine
2 Tbsp. chopped flat leaf parsley
Oli + Ve EVOO (any single varietal or experiment with our Eureka Lemon Oil, Garlic Oil or our Milanese Gremolata for added flavor) just enough to cover bottom of pan – 1/16″ maximum.
2 chopped Italian Plum Tomatoes – squeeze to remove water
Sea Salt
Instructions:Add olive oil to a pan large enough to hold the shrimp in a single layer, add garlic and chili peppers. Heat….low-ish flame.Don’t let the garlic brown. Now add the shrimp. Stir, so as to cook evenly over very low flame. Sprinkle with sea salt. Splash with wine. Add tomato. Cover and simmer for five minutes. Sprinkle with chopped parsley and serve.*Compliments of Stonesthrow Winery. Check them out at www.stonesthrowwinery.com!
Fresh Snapper En Papillote with Arbequina EVOO
INGREDIENTS
- 1 pound (about 4 – 4oz.) fresh fish fillets such as red snapper, flounder or sole
- 4 tablespoons Arbequina Extra-Virgin Olive Oil
- 1/4 cup white wine
- 2 spring onions, thinly sliced
- 4 tsp. fresh squeezed lemon juice
- 1 thin lemon slice for each fillet
- Sea salt and freshly ground black pepper to taste
- (Special equipment needed: Parchment paper)
DIRECTIONS
- Preheat the oven to 350.
- Arrange each fish fillet in a large square of parchment paper. Season the fish with salt and pepper, to taste. Top each fillet with one lemon slice, one tablespoon white wine, one teaspoon lemon juice, two teaspoons sliced spring onion, and one tablespoon of extra virgin olive oil. Fold the parchment paper around the edges tightly in 1/4-inch folds to create a half moon shape. Press as you crimp and fold to seal the packets well, or steam might escape.
- Arrange the packets on a baking sheet. Bake until the fish is cooked through, about 12-15 minutes, depending on the thickness of the fish. To serve, cut open the packets and serve directly in the parchment on a plate or remove the fish to the plate using a spatula, being sure you don’t leave the juices behind. Serve along side rice, pasta, quinoa, or with a fresh salad for an ultra healthy, delicious meal.
Serves 4
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
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