GULF COAST OLIVE OILS AND VINEGARS 

Soups & Salads

 

Just in time for St.Patty's Day
Pea, Potato & Prosciutto Soup
(Hot Leprechaun)
1 cup of cooked diced potatoes
4 cups of frozen or fresh Peas
8 slices of Prosciutto
1/2 cup of Fontina Cheese (shredded)
1/2 Cup of Parmesan Cheese
2 tsp of chopped garlic
2 tsp Rubusto Smoked Sea Salt (or more to taste)
1 Tbsp of Cumin
2 Tbsp of Baklouti Green Chili Olive Oil
28 oz of Chicken broth

Add frozen peas, cooked diced potatoes, garlic, cumin, smoked sea salt to green chili olive oil in a stock pot over medium high heat. Saute' for 2-3 minutes then add chicken broth and bring to a boil; and cook until peas are cooked through. Meanwhile, crisp the prosciutto in a small fry pan and set aside to top soup later. Transfer the soup (in small batches) to a blender and puree until soup has a velvety consistency. Return soup to stock pot and stir in the fontina and parmesan cheese and season with more smoked sea salt to taste and top soup with prosciutto. Serves 4 (1 1/2 cups each)

 

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

Lemon Balsamic Sauce over Chicken and Baby Greens

1 lb of chicken breast
2 tbsp of Garlic Infused Olive oil
1/2 tsp Seasonello Italian Sea Salt
1/4 tsp Fresh cracked pepper
1/4 cup of Sicilian Lemon Balsamic
1/4 cup Water
1 tbsp brown sugar
4 cups baby greens salad mix
1 cup of seedless grapes (halved)
1 cucumber chopped
4 tbsp parmesan cheese

Heat skillet and add extra virgin olive oil.  Season chicken with salt and pepper and add to skillet cooking for 6-8 minutes flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm.  Meanwhile, mix Lemon Balsamic, water and brown sugar and add to skillet.  Stir often until sauce thickens about 2-3 minutes.  Divide the baby greens, grapes and cucumbers 4 ways and top with chicken.  Drizzle the Lemon Balsamic sauce over the chicken and salad and sprinkle with parmesan cheese and enjoy!

 

or
Honey Ginger Balsamic Sauce over Chicken and Baby Greens

1 lb of chicken breast
2 tbsp of Blood Orange Olive oil
1/2 tsp Seasonello Italian Sea Salt
1/4 tsp Fresh cracked pepper
1/4 cup of Honey GingerBalsamic
1/4 cup Water
1 tbsp brown sugar
4 cups baby greens salad mix
1 cup of seedless grapes (halved)
1 cucumber chopped
4 tbsp Feta cheese

Heat skillet and add extra virgin olive oil. Season chicken with salt and pepper and add to skillet cooking for 6-8 minutes flip and cook for another 6-8 minutes until chicken is cooked through. Remove chicken and cover with tin foil to keep warm. Meanwhile, mix Lemon Balsamic, water and brown sugar and add to skillet. Stir often until sauce thickens about 2-3 minutes. Divide the baby greens, grapes and cucumbers 4 ways and top with chicken. Drizzle the Honey Ginger Balsamic sauce over the chicken and salad and sprinkle with parmesan cheese.

Persian Lime & Coconut Shrimp with Orzo Salad
1 lb of large or Jumbo shrimp
1/2 cups of orzo
 3 Tbsp Coconut white balsamic
 1 Tbsp of Persian Lime Olive Oil
1 cup of cherry or grape tomatoes halved
2 cups of baby spinach
1/2 cup of Feta cheese
1Tbsp of pine nuts

Mix Coconut balsamic with Persian Lime Olive Oil and toss in peeled and deviened shrimp with mixture...marinade shrimp for about 15-20 minutes.  Meanwhile, cook orzo according to package...drain and toss together in a large bowl with tomatoes, baby spinach, and pine nuts to the orzo and set aside while you cook the shrimp.   
Heat large skillet on high. Add marinating shrimp and all the coconut balsamic and Persian Lime olive oil marinarde to skillet in one even layer.  Cook for 2-3 minutes on each side until shrimp is just opaque and remove shrimp and all the cooked marinade and toss in with the orzo mixture.  Top with Feta cheese. Salt and pepper to taste.
   Serves 4

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

Apple and Bacon Salad
with Creamy Cranberry Pear Dressing

2 Honey Crisp apples sliced (or your favorite variety)
1 Tbsp of lemon juice
zest of lemon
3 Tbsp of Basil Olive Oil
3 Tbsp of Cranberry Pear Balsamic vinegar
2 Tbsp of Stone Ground Mustard
1/4 Cup of light sour cream
1/8 Cup water
2 slices of turkey bacon chopped (bacon bit size)
2 shallots, sliced thin
5 oz. of Spring Mix baby greens
4 Tbsps of Parmesan Cheese
Seasonello Italian Sea Salt to taste
Freshly ground pepper to taste

In a large bowl with a lid add apple slices and lemon juice and shake to coat. Heat 1 Tbsp of olive oil and saute shallots and bacon in a sauce pan, about 8 minutes. Remove sauce pan from heat, take out half of the shallot and bacon to top salad with later. Add in the remaining olive oil, Cranberry pear balsamic, mustard and whisk in sour cream, lemon zest and 1/8 cup of water. Season with salt and pepper to taste. Add baby greens and dressing to apples in the large bowl; cover with lid and shake until lettuce is coated with dressing. Divide onto four plates and top salad with parmesan cheese, and remaining sauted shallots and bacon.

Simply Strawberry Reduction
1/4 cup Strawberry Red Balsamic
1 pint of strawberries halved
1/4 cup of sliced Almonds

In a small sauce pan bring balsamic to a boil. Once it begins to boils reduce down to a simmer and let cook down to half, about 15-20 minutes stirring often. Once reduced to half, let cool for about 15 minutes. Drizzle over strawberries once cooled and top with sliced almonds.

Additional Ideas for Balsamic Reductions: These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc). I will use either the Black Cherry, Traditional or Espresso balsamic for the cheese platters. This makes for a gorgeous presentation for any entertaining. Any of the balsamic reductions (White & Red) are amazing over ice cream!

*These reductions are great over sliced cheeses (Gouda, Swiss, Cheddar, Mozzarella, Parmesan, etc).


Spicy Balkouti Green ChileShrimp Gumbo
(Courtsey of Rachel Bradley-Gomez Exc. Chef for Veronica Foods)

1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2" slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8 

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