GULF COAST OLIVE OILS AND VINEGARS 

Main Dishes


Salmon with Apple Balsamic Glaze
4 salmon fillets (6 oz each fillets)
2 tbsp Arbequina Extra Virgin Olive oil (EVOO)
2 tsp of finely chopped fresh thyme
1 tsp finely chopped fresh rosemary
2 tsp dried juniper berries crushed
1/4 cup dry vermouth
1/2 cup of Apple balsamic vinegar
Pink Andes Sea Salt (to taste)
Freshly ground pepper(to taste)

Pre-heat oven to 400 degrees. Heat in a large skillet (oven ready skillet if possible) over high heat add Arbequina EVOO. Season salmon with salt and pepper to taste and pan sear both sides. If you aren't using an oven ready skillet transfer to a 2 quart baking pan and bake for 8-15 minutes depending on how you like your salmon. Meanwhile to make the glaze, place crushed juniper berries in a sauce pan over medium-high heat and toast about one minute until fragrant. Add vermouth, thyme, rosemary and Apple balsamic vinegar and bring to a boil. Reduce heat and let simmer for 8-10 minutes or until mixture is reduced by half and is syrupy. Remove Salmon from oven and top with Apple Balsamic reduction.
Serves 4
 

Stuffed Pork Tenderloins

4 thick cut pork center tenderloins
2 Tbsp of Chipotle Olive Oil
2 Tbsp of Reduced Maple (or Cinnamon Pear) Red Balsamic
1-1 1/2 Cups of Maple Fall stuffing (see recipe below)

Preheat oven to 400 degrees. In a large skillets (oven proof skillet) heat chipotle olive oil on high (on the stove top) and pan sear pork about 4-5 minutes on each side. Remove pork and let cool until it is easy to handle. Cut a pocket down the side of each tenderloin. Divide stuffing into four equal parts. Stuff pork tenderloins and secure with toothpicks so stuffing won't fall out when turning. Place pork back into skillet or baking dish. Bake pork for 15 minutes, flip and drizzle with Maple balsamic and bake for another 15 minutes until cooked through (internal temp is 165 degrees).

Fall Maple Balsamic Stuffing

8 tablespoons butter olive oil
1 chopped large onion
1 chopped green pepper
15-ounce bag cubed seasoned stuffing
1/4 cup chopped fresh parsley
2 1/2 cups reduced-sodium chicken broth
1/2 cup Maple or Cinnamon Pear Red Balsamic
1/2 cup dried cranberries
1/4 cup sliced almonds
Pink Andes Sea Salt and freshly milled black pepper

In a large skillet, melt the butter over medium heat and saute onion and green peppers. Stirring often, saute' for about 10 minutes until the onion and pepper is slightly browned.

Scrape the vegetables and butter into a large bowl. Add the bread cubes and italian flat leaf parsley. Stir in broth and Maple balsamic to moisten the stuffing. Mix in cranberries and almonds and season with sea salt and pepper to taste.

If using to stuff pork tenderloin or turkey remove 1-1 1/2 cups and then transfer stuffing to a baking dish and bake the remaining of stuffing at 350 degrees for 20-25 minutes or until stuffing is golden and has a crispy top.

Shrimp and Grits
1/4 cup Oro Bailen Picual extra virgin olive oil
1/4 cup Jalapeno White Balsamic
1 lb of 16/20 shrimp
1 Cup of Andouille Sausage
1/4 cup sliced pancetta
1/2 cup diced sweet onions
1/2 cup red peppers
2 cloves of garlic sliced
Ghost Pepper Sea Salt & freshly ground pepper
Grits:
2/3 cup Marscapone cheese (cream cheese)
3 cups of milk
1 cup instant grits
freshly ground pepper
a pinch of ghost pepper salt

Briefly saute' shrimp in the Oro Bailen Picual extra virgin olive oil, remove from pan (about 1 minute each side). Add jalapeno white balsamic, sausage, pancetta, onion, red peppers & garlic; saute' until pancetta is crispy and onion is transparent. Add shrimp back into the saute and finish cooking through about another 2-3 minutes until shrimp cooked. While shrimp is cooking bring milk to a slight boil and add grits and Marscapone cheese. Salt and pepper to taste. 


Pork Loin with Balsamic Fig Jam
4 boneless pork loin
4 tbsp of Balsamic Fig jam
2 2/3 tbsp (2 tsp per pork loin)Coratina Extra Virgin Olive Oil (EVOO)
3-4 tsp Sea Salt
2-3 tsp Ground pepper

Pre-heat oven to 350 degrees. Salt and pepper pork loin to taste; drizzle each pork loin with a tsp of Coratina EVOO on each side. Bake for 30-45 minutes depending on the thickness of the pork loin (until internal tempature is 165 degrees). Top with balsamic fig jam and enjoy!

Filet Mignon with a Chocolate Balsamic Reduction

(For an easy Romantic Dinner for 2)
2 5 oz. Filet Mignon or (beef tenderloin)
3 tbsp Hojiblanca extra virgin olive oil,
Seasonello Italian sea salt to taste
1 tsp fresh ground pepper
1 minced shallot
¼ cup port wine
1 tbsp Chocolate Balsamic
¼ cup beef stock
1 tbsp fresh thyme
1 oz. square bittersweet chocolate, chopped

Drizzle 1 tbsp of olive oil over filets and season with andes sea salt and freshly ground pepper. Heat remaining oil in skillet, add steaks and cook to desired tenderness about 2-6 minutes for rare to medium rare. Remove filets from skillet, cover with tin foil to keep warm. Saute shallot in beef drippings and cook for about 1 minute. Add port and chocolate balsamic. Simmer until reduced to a thick sauce. Add the beef stock and crushed rosemary, return to a simmer. Once the sauce starts to simmer, whisk in chocolate until it melts. Pour sauce over steaks to serve.
serves 2

Baklouti Green Chile Beef Fajitas

1 lb of top sirloin beef sliced in 1/4 inch strips
1 sweet onion sliced
2 red peppers sliced
2 avocados
1/2 cup of Black Cherry balsamic
1/2 cup of Baklouti Green Chile Fused Olive Oil plus another 4 Tbsp for saute'
8 tortillas (warmed in a 150 degree oven)

Mix 1/2 cup of Black Cherry balsamic and 1/2 cup of Baklouti Green Chile Olive Oil and add beef strips to mixture. Marinate for about 20 minutes in the refrigerator. Heat a large skillet and add beef, tangerine and green chile mixture to the skillet, cook for about 10 minutes (5 minutes flip beef strips). In separate skillet saute' onions and red peppers with the 4 tbsp of green chile olive oil until the onions and peppers are slightly carmelized. Now, build your fajitas!

Not Your Mama's Meatloaf
1/2 cup of Koroneiki Extra Virgin Olive Oil
1 lb of lean ground pork
1 lb of lean ground beef
2 cups plus 3 tbsp of bread crumbs
1 cup grated parmesan cheese
3 large eggs
2 tsp of Seasonello Italian sea salt and 2 tsp of freshly ground black peppercorn
5 oz baby spinach (remove the stems)
2 carrots cut into quarters
3 tbsp all purpose flour
6 slice prosciutto
6 slices of provolone cheese
Black truffle oil (for drizzling over the finished meatloaf)

Preheat oven to 400 degrees. In a large bowl, combine pork, beef and 2 cups of the bread crumbs, parmesan cheese, eggs, salt and pepper. Mix thoroughly with your hams. Set aside. In a large pot of water to a boil (salt water) add the carrots and boil until tender (10 minutes). Put spinach in a culindar and dip in the boiling water, just until it wilts. Combine the flour and the remaining 3 tbsp of bread crumbs. Lay out cylophane on the counter top and spread the flour/bread crumb mixture in a rectangle and then spread the meat mixture evenly over the bread crumb mixture and press into the crumbs, layer the wilted spinach over the meat and prociutto over the meat and then provolone over the prociutto, then line the carrots down the center. Start from the long side, roll the meat (jelly roll style). Don't be afraid to mash the meat so that it will stay together and not separate. This should fit into a 9x12 glass baking dish. Pour the extra virgin olive oil over the meat loaf and bake for an hour. Slice, and dizzle a small amount of black truffle oil over the top and serve with your favorite side dishes. Serves 6-8

White Truffle Mac and Cheese
2 1/4 cups 1% low-fat milk, divided
2 cups sliced onion (about 1 medium)
1 bay leaf
12 ounces uncooked penne
2 tablespoons all-purpose flour
3/4 teaspoon Seasonello Italian Sea salt
3/4 cup (3 ounces) shredded fontina cheese
1/2 cup (2 ounces) shredded Gruyere cheese
1 1/2 teaspoons white truffle oil
2 ounces Italian bread crumbs
2 tbsps grated fresh Parmesan cheese
2 garlic cloves minced
1 tablespoon Koroneiki extra virgin olive oil
Heat 1 3/4 cups milk, onion, and bay leaf in a large saucepan to 180° or until tiny bubbles form around edges (do not boil). Cover and remove from heat; let stand 15 minutes. Cook pasta according to package directions; drain. Strain milk mixture through a colander over a bowl; discard solids. Return milk to saucepan over medium heat. Combine remaining 1/2 cup milk and flour in a small bowl, stirring with a whisk until well blended. Gradually stir flour mixture and salt into warm milk, stirring constantly with a whisk. Bring mixture to a boil, stirring frequently; cook 1 minute, stirring constantly. Remove from heat; let stand 6 minutes or until mixture cools to 155°. Gradually add fontina and gruyere cheeses, stirring until cheeses melt. Stir in pasta and truffle oil. Spoon mixture into a 2-quart broiler-safe glass or ceramic baking dish. Preheat broiler. Combine bread crumbs, Parmesan cheese, and garlic, mix until coarse crumbs form. Drizzle with olive oil; mix until fine crumbs form. Sprinkle breadcrumb mixture over pasta. Place dish on middle rack in oven; broil 2 minutes or until golden brown.

 Grilled Persian Lime Chicken with Mango Balsamic Fruit Salsa
4 chicken breast
1 c. cubed watermelon
1 c. cubed honeydew melon
1 c. halved strawberries
1/2 c. blueberries
1/2 c. grapes halved
1/4 c. chopped red onions
3 Tbsp Persian Lime Olive Oil
1 tsp honey
2 Tbsp. Mango White Balsamic
2 Tbsp. chopped fresh Cilantro
1/2 tsp Seasonello Italian Sea Salt
1/2 tsp ground pepper

Heat grill. Drizzle 1 Tbsp of Persian Lime olive oil on both sides of the chicken then sprinkle chicken with 1/4 tsp Pink Andes sea salt and 1/4 tsp of freshly ground black pepper. Cook through about 6-7 minutes on both sides.
Salsa mixture: combine all fruit with the red onions in a large bowl. Mix remaining Persian Lime Olive Oil with the honey and Mango balsamic and coat the fruit mixture. Serves 4

Pomegranite & Bakouti Green Chili Baby Back Ribs
1 Rack of pork baby back ribs
1 1/2 Cups of Pomegranite Balsamic vinegar
1/4 Cup Bakouti Green Chili Olive Oil
2 tsp Pink Andes Sea Salt

Coat Ribs on both sides with Green Chili Olive oil and sprinkle with Sea Salt. Place ribs meat side down and pour the Pomegranite balsamic into a large glass casserole dish (big enough to lay the ribs in). Make sure that the balsamic covers the meat to the bone add more balsamic if needed to cover. Marinate for 8-12 hours in the refrigerator.
Bake at 225 degrees for an hour. When grill is hot but not flaming place ribs onto to grill and heat though. As the ribs are grilling heat the marinate for about 5-10 minutes this makes a nice sauce to top the ribs or a side sauce.

Cara Cara Orange Vanilla & Herb de Provence Chicken with Roasted Corn Herb Salad & Toasted Pita Wedges
4 boneless chicken breast
2 Pocketless pita bread
1 ear of corn (or 1/3 c. frozen corn thawed)
4 Tbsps of Herb de Provence Olive Oil
3 Tbsp Of Cara Cara Orange Vanilla White Balsamic
1 garlic cloved, minced
1/2 tsp. Seasonello Italian Sea Salt
1/4 tsp freshly ground black pepper
2 cups of sliced romaine lettuce
1 cup of cherry or grape tomatoes
1 seedless cucumber
2 shallots sliced
1/2 c. fresh flat leaf parsley

Preheat oven to 375 degrees. Brush Pita bread with 1 Tbsp of Herb de Provence and cut into 16 wedges.  Arrange Pita bread wedges on one side of cookie sheet with the ear of corn (or a single layer of the frozen corn) bake for 6 minutes on each side until corn and pita bread have browned.  Remove from oven and let corn and pita wedges cool.  Once corn is cooled cut corn off the cob.
Meanwhile reduce oven to 350 degrees and mix remaining 3 Tbsp. Herb de Provence olive oil with 3 Tbsp. Cara Cara Orange Vanilla White balsamic in a large bowl with a lid.  Take 2 Tbsp of olive oil and balsamic mixture and drizzle over the chicken breast and season chicken with 1/4 tsp of sea salt and 1/8 tsp of ground pepper. Bake for 15-20 minutes before flipping and baking for another 15 minutes on opposite side. 
With remaining 4 Tbsp of Olive oil and balsamic mixture add romaine, tomatoes, cucumber, shallots, parsley, remaining salt and pepper and the cooled corn.  Shake or mix to coat all vegetable and lettuce with the olive oil and balsamic dressing.  Plate herb salad and top with Pita wedges and serve with Roasted Chicken or on it's own.  Serves 4

Chicken in Wild Mushroom Sage Sauce
4 (4-6oz ea.) Chicken Breast
1/2 cup sliced shallots
4 Tbsp. of Wild Mushroom and Sage Olive Oil
3-4 cups of assorted mushrooms (baby bellas, shiitake, button mushrooms)
1 cup of vermouth or dry white wine
2/3 cup of heavy whipping cream
3 Tbsp Fresh sage
1 Tbsp Italian Flat leaf parsley
2 tsp. Seasonello Italian Sea Salt
Freshly ground pepper

Heat 3 tbsp of the mushrooms and sage olive oil in a large fry pan; add chicken and cook through.  Remove chicken and add the shallots to the pan and saute' for a minute.  Add the mushrooms, sage and parsley and saute' for another 5-10 minutes (until the mushrooms are cooked through).  Add vermouth or wine and deglaze pan (bring to a boil and scrap the bottom of the pan with your spatula). Stir in cream, let it come to a boil again (stirring constantly). Reduce sauce down until it has thicken about 10 minute.  Plate chicken and top with the sauce.  Finish chicken with a drizzle of the mushroom sage.

Pecan Crusted Trout with Pomegranate Reduction

 4 (4-6oz) trout fillets
3 Tbsp of Leccino Extra Virgin Olive Oil (EVOO)
1/8 Cup of Pomegranate Reduction (see simple reduction recipe at the bottom of the page)
1/2 Cup chopped Pecans
1/2 Cup of plain Panko bread crumbs
1 Tbsp of brown sugar
Seasonello Italian Sea Salt (to taste)
Freshly ground peppers

MIx Pecans, Panko bread crumb, and brown sugar in a bowl and set aside. Season trout with salt and pepper, drizzle a layer Pomegranate Balsamic reduction on each fillet and press the pecan mixture into the layer of balsamic on the fillet. In a large skillet heat EVOO (medium high heat) and cook trout (pecan mixture face down in extra virgin olive oil) 4-6 minutes on each side.

 


Salmon with Harissa Sauce and Cheesy Grits

4 (4-6oz) Salmon fillets
1/2 Cup of Roasted Red Peppers
1 tsp of tomato paste
4 Tbsp of Harissa Olive Oil
Seasonello Italian Sea Salt (to taste)
freshly ground pepper (to taste)
2 garlic gloves minced
2 cups of milk (I used 1%)
1/2 cup instant grits
1/4 cup of cheddar cheese

Harissa Sauce: Combine Roasted Red peppers, tomatoe paste, 2 Tbsp of Harissa Olive oil in a food processor or blender and season with sea salt and freshly ground pepper. Set aside

Salmon: Preheat oven to 400 degrees. Season each fillet with sea salt and pepper. Heat the remaining 2 Tbsp of Harissa Olive Oil on the stove top in an oven safe skillet. Add salmon, skin side up, to skillet and cook for 2 minutes and flip with skin side down; spread Harissa sauce on each fillet (reserve 4 Tbsp of Harissa sauce for grits). Bake for 7 minutes or until fish flakes easily with a fork.

Cheesy Grits: While Salmon is baking bring the milk to a slow boil, the stir in grits and reduce heat to low until grits are a silky consistency; add cheddar cheese and a pinch of sea salt.

Divide grits onto to 4 plates (or large bowls) and swirl the remaining Harissa sauce on top of grits and top with Salmon. Serves 4

For a healthy side roast cherry tomatoes and asparagus. (see roasting vegetable in the below recipe) Enjoy!

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