Signed in as:
filler@godaddy.com
Signed in as:
filler@godaddy.com
Balsamic Glazed Pork Tenderloin
In a Ziploc bag, place pork with two parts Blood Orange EVOO to one part Blackberry Ginger balsamic (Enough to coat the pork) and a dash of red pepper flakes so meat is coated. Refrigerate in marinade for about 45 minutes prior to cooking. Preheat oven to 375°F. Remove pork from marinade and season with salt and freshly ground black pepper. Heat a large skillet with a small amount of Blood Orange EVOO over medium-high heat and sear all four sides of the meat. Remove meat from pan and set aside. Add 1/3 cup Blackberry Ginger balsamic to pan and scrape up any cooked bits of meat. Reduce heat to medium. Add garlic and brown sugar to pan and let simmer. Return pork to pan and spoon glaze over meat. Transfer pork to roasting pan and roast for 30 minutes. Rest for five minutes before serving and drizzle pan juices over top.
Town Square Olive Oil
Salmon with Tangerine Balsamic Glaze
Preheat oven to 400°. Coat bottom of a 9×13 glass or ceramic baking dish with 1 T. Blood Orange EVOO. Place salmon in baking dish and rub the remaining Blood Orange EVOO into the salmon to coat. Rub the Tangerine Balsamic Vinegar into the salmon. Sprinkle with grated ginger, garlic and crushed black pepper. Bake approximately 20 minutes until just flaky. Serve with sea salt to taste.
Olive Oil and Sea Salt Brownie Cookies
Mix olive oil and sugar in the bowl of a stand mixer until well combined. Add the eggs, one at a time, mixing well between each one. Add the cocoa powder, flour, and salt; beat until dough forms. In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined. Stir in the chocolate chips. Refrigerate batter for at least 30 minutes. When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Scoop out heaping tablespoons onto baking sheets and sprinkle with sea salt. Bake for 10 minutes.
Town Square Olive Oil
Sunshine Granola
Preheat oven to 250 degrees. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt. Whisk to combine the olive oil and maple syrup. Pour evenly over the oat mixture and toss to thoroughly distribute. Spread the mixture onto 2 rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning. Granola will be done when it's golden brown and well toasted. Remove from oven and transfer into a large bowl. Add cranberries and mix until evenly distributed.
Balsamic Cole Slaw
Spiralize the red cabbage into a bowl. In a blender mix all the dressing ingredients and blend on high for 30 seconds. Pour the dressing over the red cabbage and toss gently to combine. Serve or refrigerate immediately. Tastes best if you refrigerate for at least an hour before serving.
Town Square Olive Oil
Maple-Balsamic Glazed Ham
Heat oven to 450 degrees. Using a sharp knife, score entire surface of ham in a diamond pattern, cutting down just through the skin to the flesh underneath. (If you are cutting to the right depth, the skin will spread apart a bit as you cut.) Rub outside of ham all over with salt and pepper, pressing it into crosshatch spaces between the skin. Put roast on a rack in a large roasting pan and place in oven. After 20 minutes, reduce oven to 300 degrees. In a small bowl, whisk together maple syrup, balsamic vinegar and cinnamon. Baste ham hourly with mixture, as well as with fat from the bottom of the pan, roasting until the very center of the ham reaches an internal temperature of 145 degrees, 2 1/2 to 3 hours total cooking time. (Begin checking at 2 hours, inserting a meat thermometer into the absolute center of the roast.) Put the toasted pecans and candied ginger into a food processor and pulse lightly until crumbled and well combined. When ham is done, remove it from roasting pan, shower with pecan-ginger mixture and cover it loosely with foil. Allow the meat to rest for 20 to 30 minutes. (Its internal temperature will rise to 150 or more as it rests.) Tip roasting pan to the side so you can spoon off all the fat from the pan juices, then place pan on stove over medium-high heat. Scrape the bottom of pan to free any browned bits, skim any film off surface and season liquid as needed with salt and pepper. Pour into a gravy boat. Carve ham into thick slices, drizzle with pan sauce and serve, passing remaining sauce on the side.
Penne Pasta
Salt and freshly ground black pepper, to taste
Grated parmesan cheese to finish (optional)
Cook pasta according to package directions. While the pasta is cooking, chop basil, grape tomatoes, and avocados. Combine cooked pasta, basil, tomatoes, and avocado in a large bowl. Add the Tuscan Herb EVOO. Generously salt and pepper to taste and toss well. Finish with grated parmesan cheese, if desired. Serve immediately or at room temperature.
Town Square Olive Oil
Tuscan Herb Roasted Italian Beef
Preheat the oven to 425. Cut 24 slits in to all sides of the roast and insert garlic slivers in to each slit. Liberally slather the roast with Tuscan Herb Olive Oil and coat with a blend of dried oregano, red pepper flakes, and salt. Place the roast onto a rack set in a roasting pan. Roast at 425 F. in the center of the oven for 20 minutes, and then add the beef stock to the roasting pan. Cover the roast with foil and reduce the heat to 300 F. Slow roast for an additional 3 hours covered with foil.
Rotisserie Tuscan Chicken
Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the Tuscan Herb Oil, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the oil mixture. Close the lid and cool for 1 to 1 ½ house, basting occasionally, until the internal temperature reaches 180 degrees when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving. Yield 6 servings.
Town Square Olive Oil
Rustic Bruschetta
Mix together first 6 ingredients and marinate for 2 hours at room temperature.
Brush bread with Basil Olive Oil and broil in oven until edges are golden brown.
Remove from oven and slice in 2” slices. Top slices with bruschetta, a touch of Sea Salt.
Peach Balsamic Glazed Halibut
In a bowl, mix Peach Balsamic, brown sugar, and mustard. Rinse halibut and pat dry. Brush lightly with EVOO and sprinkle with salt and pepper. Heat a 10- to 12-inch nonstick frying pan over medium-high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon vinegar mixture over browned sides. Lower heat and cook until fish is opaque, but still moist-looking in the center (cut to test), 4 to 5 minutes. Transfer to plates.
Town Square Olive Oil
Grilled Salmon
Preheat grill at a medium-high heat. Mix the Roasted Onion & Cilantro Oil, Peach Balsamic Vinegar, and cilantro in a small bowl and set aside. Rub the salmon steaks lightly with the 2 Tbsp. Cilantro & Roasted Onion Oil and garlic. Sprinkle with sea salt and pepper. Grill until steaks are opaque in center, about 5 minutes per side.
To Serve: Place steaks on plates. Drizzle the olive oil- vinegar- herb mixture over steaks. Garnish with lime wedges and serve
Peach Bellini
Puree White Peach Balsamic and Peaches. Stir in Prosecco and add a sprig of mint or fresh raspberries for garnish.
Town Square Olive Oil
Rosemary and Peach Roasted Chicken
Preheat oven to 400 degrees. Put chicken in a baggie with marinade. Refrigerate overnight if possible – or 2 hours minimum. Scatter potatoes, Brussels sprouts and shallots over bottom of a large casserole dish. Pour marinade into dish and nestle chicken pieces, skin side down, into vegetables. Add stock and wine to pan. Season generously with salt and pepper. Bake for 1-1.5 hours. After 1/2 hour, turn chicken pieces skin side up for final 1/2 hour and bake till skin is golden brown.