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Ginger Glazed Mahi Mahi

Ginger Glazed Mahi Mahi
Serves 4
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  1. 3 tablespoons honey
  2. 3 tablespoons soy sauce
  3. 3 tablespoons Olivia's Honey Ginger Balsamic
  4. 1 clove garlic, crushed or to taste
  5. 3 teaspoons Olivia's Garlic Olive Oil (divided)
  6. 4 (6 ounce) mahi mahi fillets
  7. salt and pepper to taste
  1. In a shallow glass dish, stir together the garlic, honey, soy sauce, Honey Ginger Balsamic Vinegar, and Garlic Olive Oil.
  2. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down.
  3. Cover, and refrigerate for 20 minutes to marinate.
  4. Heat the remaining Garlic Olive Oil in a large skillet over medium-high heat.
  5. Remove fish from the dish, and reserve marinade.
  6. Cook fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm.
  7. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently.
  8. Spoon glaze over fish, and serve immediately.
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Barbecue Pork Ribs w/Balsamic Marinade

Barbecue Pork Ribs w/Balsamic Marinade
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  1. 1 cup tomato sauce
  2. ¼ cup aged Olivia's Espresso Balsamic Vinegar
  3. ¼ cup Olivia's Garlic Olive Oil
  4. ¼ cup honey
  5. ½ tsp. paprika
  6. 1 tsp. garlic powder
  7. 1 tsp. onion powder
  8. Salt & pepper to taste
  9. 4 lbs. pork ribs
  1. Marinate the ribs in half the sauce (or just enough to coat them. You don't want a ton of extra sauce in there). I put mine in a zipper-top plastic bag overnight.
  2. Warm up your barbecue and place the ribs on the grill, being sure that excess sauce has been wiped away. If it drips down into the flames, the ribs will catch on fire. (Yes, I know this from personal experience)
  3. Cook the ribs until a meat thermometer reaches at least 165 F. on all parts of the ribs. Check multiple spots to be sure! You can always cut off the thinner, already done ribs if the rest of the ribs still have a ways to go.
  4. When fully cooked, remove the ribs from the grill and place on a platter.
  5. Pour the second half of the sauce over the ribs and allow them to sit for about 10 minutes before cutting.
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Maple Balsamic Grilled Salmon

Maple Balsamic Salmon
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  1. 1⁄4 cup cup orange juice
  2. 1⁄4 cup Olivia’s Maple Balsamic Vinegar
  3. 4 Tbsp Olivia’s Garlic Olive Oil
  4. 4 salmon fillets or 4 salmon steaks
  5. Salt and pepper, to taste
  1. Combine orange juice and Maple Balsamic Vinegar in a saucepan over medium high heat.
  2. Bring to a boil and cook 5 - 6 minutes.
  3. Turn off heat and stir in Garlic Olive Oil.
  4. Season salmon with salt and pepper to taste.
  5. Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.
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Grilled Sirloin Steak Tips with Espresso Balsamic

Grilled Sirloin Steak Tips with Espresso Balsamic
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  1. 1 Sirloin Steak Tip, (1 1/2 - 2 lbs)
  2. 1/2 c Olivia's Espresso Balsamic
  3. 1 1/2 T Dijon Mustard
  4. 1 T Olivia's Ascolano Olive Oil
  5. 1 medium shallot, minced
  6. 2 cloves garlic, minced
  7. 1/2 t Sicilian Sea Salt
  8. 1/2 t fresh ground pepper
  1. Combine Espresso Balsamic, mustard, Ascolano Olive Oil, shallots, garlic, salt and pepper; Whisk to make the marinade.
  2. Rinse sirloin, pat dry and place in marinade covered for at least 2 hours.
  3. Heat the grill to medium-high heat. Pat the steak dry and grill 4-6 mins on each side.
  4. Baste with the marinade while grilling, reserving 1/2 c.
  5. Remove sirloin from heat and let rest for 5 mins before slicing.
  6. Pour remaining marinade in a small saucepan and bring to a boil, then reduce to a simmer for about 2 minutes allowing it to thicken.
  7. Slice sirloin thinly against the grain and serve with a drizzle of the sauce.
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Summer Peach Balsamic Pizza

Summer Peach Balsamic Pizza
Serves 2
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  1. 1 batch pizza dough (use your favorite recipe, or use mine here)
  2. 1 cup Olivia's Peach White Balsamic
  3. 2 tablespoons Olivia's Bacon Olive Oil (Use Habanero Olive Oil to spice it up! Or non-flavored olive oil as well)
  4. 8 ounces fresh mozzarella, sliced or grated
  5. 2 ounces soft goat cheese, crumbled
  6. 4 peaches, pitted and thinly sliced
  7. 1/2 cup coarsely chopped basil
  1. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, preheat the stone in the oven for at least 30 minutes to allow it to get thoroughly hot.
  2. Divide dough into tennis-ball sized pieces.
  3. Take one piece of dough and punch it down on a lightly floured surface.
  4. Roll the dough out into a circle approximately 1/4-inch thin.
  5. Place the pizza on a pizza peel or pan that has been generously coated with corn meal.
  6. Lightly brush with 1 tablespoon of Bacon Olive Oil.
  7. Top with mozzarella, goat cheese, and peach slices.
  8. Drizzle the pizza with Peach White Balsamic.
  9. Repeat for remaining pizzas.
  10. Place the pizza in the oven-directly on the pizza stone, if using one, or on the oven rack.
  11. Bake for 8 to 10 minutes or until pizza crust is golden and cheese is melted.
  12. Remove from oven and top with basil and drizzle with peach white balsamic.
  13. Cut into slices and serve.
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Spicy Grilled Pork Chops with Balsamic Peaches

Spicy Grilled Pork Chops with Balsamic Peaches
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  1. 2 thick cut, bone-in pork chops
  2. 2 cups apple cider
  3. 2 cups water
  4. ½ cup granulated sugar
  5. ⅓ cup kosher salt
  6. 2 sprigs rosemary
  7. 2 cloves garlic, peeled and smashed
  8. 1 teaspoon black peppercorns
  9. Olivia's Habanero Olive Oil
  10. kosher salt and freshly cracked black pepper
For the grilled peach salsa
  1. 2 peaches, pitted and halved
  2. 2 tablespoons Habanero Olive Oil, divided
  3. 3 teaspoons granulated sugar, divided
  4. ½ cup slivered red onion
  5. 3 teaspoons Olivia's Peach White Balsamic
  6. 1½ teaspoons Vietnamese chili garlic sauce
  7. Kosher salt
  8. fresh basil leaves
  1. Rinse the pork chops, pat dry and place in a freezer bag.
  2. Bring the apple cider, water, ½ cup sugar and ⅓ cup kosher salt to a boil in a small saucepan. Stir until sugar and salt dissolves.
  3. Remove from heat and add a few ice cubes to cool the brine.
  4. Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  5. Refrigerate for at least 4 hours up to overnight.
  6. Remove the pork chops from the brine and discard the brine.
  7. Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  8. Preheat one side of the grill to high and one side to low.
  9. Brown the chops for about 5 minutes or until nice grill marks develop and then turn to the other side and cook for another 5 minutes. Turn the chops over and move them to the low-heat part of the grill.
  10. Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  11. Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  12. While pork chops are cooking on the low temperature side of the grill, lightly coat the peach halves on the fleshy side of the fruit with 1 tablespoon of Habanero Olive Oil and sprinkle with 2 teaspoons of the sugar.
  13. Grill the peaches flesh side down on the high temperature side of the grill for about 4-5 minutes on each side. Transfer to a cutting board and cut into slices.
  14. Mix the red onions with the remaining tablespoon of habanero olive oil, peach white balsamic, chili garlic sauce, 1 teaspoon sugar and a pinch of kosher salt. Add the sliced peaches to the red onions and gently mix.
  15. Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Bacon Pasta Shells with Bolognese Sauce

Bacon Pasta Shells with Bolognese Sauce
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  1. 12-15 Large Pasta Shells
  1. 2 tbsp. chopped onion
  2. 1 clove minced garlic
  3. 2 tbsp. Olivia's Bacon Olive Oil
  4. 1 tbsp. butter
  5. 1 pkg. frozen, chopped spinach, drained well
  6. 1/2 tsp. tsp. grated nutmeg
  7. 1/3 c. Parmesan
  8. 1 whole egg
  9. 1/4 tsp. salt
  10. 1/4 tsp. pepper
  11. 3 tbsp. Ricotta cheese
  1. 1 small carrot, diced
  2. 1 rib celery, diced
  3. 1/4 tsp. salt
  4. 1/4 tsp. pepper
  5. 1 med. onion, minced
  6. 1/4 c. red wine
  7. 1 garlic clove, minced
  8. 2 (8 oz.) cans tomato sauce
  9. 2 to 3 tbsp. Olivia's Bacon Olive Oil
  10. 1/3 c. beef broth
  11. 3/4 lb. ground chuck
  12. 1/2 tsp. thyme
  13. Additional Parmesan
  14. 1/2 tsp. basil
  15. 1/4 tsp. sugar
  1. Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.
  1. Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  2. Add spinach and seasonings. Cook briefly.
  3. Put in food processor with steel blade (puree slightly) or mix by hand.
  4. Add Ricotta, Parmesan and egg.
  5. Combine again in processor or by hand.
  6. Either spoon mixture into pasta shells or fill, using a pastry bag.
  1. Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  2. Add beef; cook until no longer pink.
  3. Stir in seasonings beef broth, tomato sauce and wine.
  4. Cook 20 to 30 minutes until thickened.
To serve
  1. Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  2. Sprinkle with Parmesan.
  3. Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  4. Sauce is nice on its own over any type of pasta. Freezes well.
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Pineapple Apricot Chicken Skewers

Pineapple Apricot Chicken Skewers
Serves 4
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  1. 32 oz jar of pineapple apricot preserves
  2. 1 tablespoon yellow mustard
  3. 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  4. 2 tablespoons honey
  5. 1 teaspoon garlic powder
  6. salt and pepper
  7. 4 chicken breasts, cubed (You could ad as many as 6 breasts)
  8. 8-10 bamboo skewers
  1. Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  2. Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  3. Soak the skewers for 10 minutes or more before grilling.
  4. Add the chicken to the skewers, grill over medium and enjoy!
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Pineapple Glazed Salmon w/Persian Lime EVOO

Pineapple Glazed Salmon w/Persian Lime EVOO
Serves 2
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  1. 2 (4-6oz) salmon fillets
  2. 2-3 limes, zest
  3. 1-2 Tbsp honey
  4. 1-2 Tbsp Olivia's Pineapple White Balsamic
  5. 2 Tbsp Olivia's Persian Lime Olive Oil
  6. salt and pepper
  1. In a small bowl, whisk together lime zest, honey, Pineapple Balsamic, and Persian Lime Olive Oil together. Taste and add more honey or balsamic if needed. (Depending on how sweet your vinegar is, you may want more honey).
  2. Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  3. Marinate 10-45 minutes. Reserve remaining glaze.
  4. Place salmon skin side down on a baking sheet lined with foil.
  5. Set an oven rack 5-6 inches from the heat.
  6. Broil salmon for 3 minutes.
  7. Brush the second half of the glaze over the salmon.
  8. Broil another 3-4 minutes. Check for doneness.
  9. Broil an additional 1-3 minutes as needed
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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze
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  1. Marinade
  2. 1 Rack of Lamb- Trimmed and cut into small chops
  3. 2 cups Olivia's Lemon Olive Oil
  4. 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  5. 1 Red Onion chopped
  6. 1/4 cup Fresh Garlic chopped
  7. 2 tbl Fresh Italian Parsley Chopped
  8. 1 tbl Fresh Thyme chopped
  9. 2 tsp Kosher Salt
  10. 1/2 tsp Black Pepper
  11. Pomegranate Balsamic Glaze
  12. 1 cup Pomegranate Balsamic Vinegar
  13. 1/2 cup Sugar
  14. 1 tsp Kosher salt
  15. 2 tbl Cornstarch mixed with 2 tbl of water
  1. Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  2. Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  3. Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.
Pomegranate Balsamic Glaze
  1. Combine cornstarch and water in a small cup until diluted, set aside.
  2. Place Pomegranate Balsamic Vinegar, sugar and salt in a small sauce pan. Bring to a boil, reduce heat to a simmer. Simmer until volume is reduced by 1/2.
  3. Stir in cornstarch mixture to pan with a wire whip.
  4. Heat until thickened. Remove and hold warm until service.
To Serve
  1. Remove lamb from marinade, discard marinade
  2. Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  3. Remove lamb from heat and plate.
  4. Drizzle warm glaze over plated lamb
  5. Garnish with Italian Parsley
  6. Serve with your favorite starch and vegetable or serve as a passed appetizer.
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