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Spicy Grilled Pork Chops with Balsamic Peaches

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Spicy Grilled Pork Chops with Balsamic Peaches

Ingredients

  • 2 thick cut bone-in pork chops
  • 2 cups apple cider
  • 2 cups water
  • ½ cup granulated sugar
  • ⅓ cup kosher salt
  • 2 sprigs rosemary
  • 2 cloves garlic peeled and smashed
  • 1 teaspoon black peppercorns
  • Olivia's Habanero Olive Oil
  • kosher salt and freshly cracked black pepper

For the grilled peach salsa

  • 2 peaches pitted and halved
  • 2 tablespoons Habanero Olive Oil divided
  • 3 teaspoons granulated sugar divided
  • ½ cup slivered red onion
  • 3 teaspoons Olivia's Peach White Balsamic
  • 1½ teaspoons Vietnamese chili garlic sauce
  • Kosher salt
  • fresh basil leaves

Instructions

  • Rinse the pork chops, pat dry and place in a freezer bag.
  • 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.
  • Remove from heat and add a few ice cubes to cool the brine.
  • Allow to cool completely then add to the freezer bags with the pork chops along with the rosemary sprigs, garlic cloves and black peppercorns.
  • Refrigerate for at least 4 hours up to overnight.
  • Remove the pork chops from the brine and discard the brine.
  • Pat the pork dry with a paper towel and lightly brush with olive oil and season with kosher salt and freshly ground black pepper.
  • Preheat one side of the grill to high and one side to low.
  • 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.
  • Cook for another 10-12 minutes or until the pork reaches an internal temperature of 155 degrees in the thickest part of the chop.
  • Transfer to a platter and tent with aluminum foil for about 5 minutes and chops reach 160 degrees.
  • 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.
  • 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.
  • 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.
  • Top the pork chops with the peaches and onion mix and garnish with torn basil leaves.
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Habanero Hot Sauce

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Habanero Hot Sauce

Ingredients

  • 1 tbsp Olivia's Habanero Olive Oil
  • 1 cup chopped carrots
  • 1/2 cup chopped onions
  • 5 cloves garlic minced
  • 1/4 cup water
  • 1/4 cup lime juice
  • 1 tbsp lime zest
  • 1/4 cup white vinegar
  • 1 tomato
  • sea salt and pepper to taste

Instructions

  • Heat the Habanero Olive Oil in a sauce pan over medium heat.
  • Cook and stir the carrots, oil, onion, and garlic in the hot oil until soft, about 10 minutes.
  • Transfer the mixture to a blender or food processor.
  • Add water, lime juice, vinegar, tomato and lime zest to the blender/processor and blend until smooth.
  • Season with salt and pepper to taste, transfer the mixture to a saucepan and simmer for 3-5 minutes.
  • Simmering at the end gives the sauce a more liquid consistency.

Notes

Not hot enough?? Throw in a couple of habanero peppers! (stems removed)
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Black Cherry Balsamic BBQ Sauce

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Black Cherry Balsamic BBQ Sauce

Ingredients

  • 2 tablespoons Olivia's Bacon Olive Oil
  • 1 sweet onion diced
  • 2 garlic cloves minced
  • 2 cups dark sweet cherries pitted and stems removed
  • 1 cup ketchup
  • 2/3 cup brown sugar
  • 1/3 cup Olivia's Black Cherry Balsamic Vinegar
  • 1 tablespoons Worcestershire sauce
  • 2 tsp ground mustard
  • 1/2 tsp black pepper

Instructions

  • Heat the Bacon Olive Oil in a large saucepan over medium-high heat.
  • Add in the onion and saute for about 5 minutes.
  • Add in the garlic and saute for another minute or two.
  • Stir in the cherries, ketchup, brown sugar, Black Cherry Balsamic, worcestershire sauce, ground mustard, and black pepper.
  • Bring to a boil, then reduce heat to medium-low and simmer for 10 minutes.
  • Transfer to a blender or food processor (or keep it in the pan and use an immersion blender). Blend until smooth.
  • Return to pan. Bring it back to a simmer and continue simmering for another 10 minutes.

Notes

Using fresh cherries and wonder how you should pit them? Slice off the stem and then just use your fingers to pinch the pit out. It’s actually super easy and makes it go a lot faster than trying to slice off all the flesh of the cherry around the pit.
You can also use frozen cherries as well.
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Bacon Pasta Shells with Bolognese Sauce

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Bacon Pasta Shells with Bolognese Sauce

Ingredients

  • 12-15 Large Pasta Shells

Filling

  • 2 tbsp. chopped onion
  • 1 clove minced garlic
  • 2 tbsp. Olivia's Bacon Olive Oil
  • 1 tbsp. butter
  • 1 pkg. frozen chopped spinach, drained well
  • 1/2 tsp. tsp. grated nutmeg
  • 1/3 c. Parmesan
  • 1 whole egg
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 3 tbsp. Ricotta cheese

Sauce

  • 1 small carrot diced
  • 1 rib celery diced
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 med. onion minced
  • 1/4 c. red wine
  • 1 garlic clove minced
  • 2 8 oz. cans tomato sauce
  • 2 to 3 tbsp. Olivia's Bacon Olive Oil
  • 1/3 c. beef broth
  • 3/4 lb. ground chuck
  • 1/2 tsp. thyme
  • Additional Parmesan
  • 1/2 tsp. basil
  • 1/4 tsp. sugar

Instructions

  • Cook shells according to package directions. Drain, rinse in cold water. Dry on paper towels.

Filling

  • Saute onion in Bacon Olive Oil over medium heat and add butter and add garlic. Cook until onion is limp.
  • Add spinach and seasonings. Cook briefly.
  • Put in food processor with steel blade (puree slightly) or mix by hand.
  • Add Ricotta, Parmesan and egg.
  • Combine again in processor or by hand.
  • Either spoon mixture into pasta shells or fill, using a pastry bag.

Sauce

  • Saute carrot, celery, onion and garlic in Bacon Olive Oil until limp
  • Add beef; cook until no longer pink.
  • Stir in seasonings beef broth, tomato sauce and wine.
  • Cook 20 to 30 minutes until thickened.

To serve

  • Spoon most of the sauce into large au gratin dish, top with shells, spoon a little sauce over each shell.
  • Sprinkle with Parmesan.
  • Cover loosely with foil and bake at 350 degrees for 30 to 40 minutes.
  • Sauce is nice on its own over any type of pasta. Freezes well.
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Butter Olive Oil Herb Roasted Potatoes

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Butter Olive Oil Herb Roasted Potatoes

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 1 1/2 pounds baby small or fingerling potatoes
  • 1/4 cup Olivia's Butter Olive Oil
  • 2 heads garlic top trimmed
  • 1/2 tablespoon chopped parsley leaves
  • 1/2 lemon cut into wedges
  • 5-6 sprigs thymes
  • Scant 1/4 teaspoon salt
  • 1/2 teaspoon cracked black pepper

Instructions

  • Preheat oven to 350F.
  • Cut slits on the potatoes, do not cut through.
  • Place the potatoes in a roasting pan and brush with the Butter Olive Oil.
  • Add the garlic, parsley, lemon and thyme in the pan, in between the potatoes.
  • Sprinkle with salt and black pepper.
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Pineapple Balsamic Lemonade Cocktail

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Pineapple Balsamic Lemonade Cocktail

Ingredients

  • 10 lemons juiced, approx 1 cup of lemon juice
  • 3/4 cup super fine sugar
  • 4 cups water
  • 1 – 2 tsp Olivia Pineapple Balsamic Vinegar
  • 1 cup vodka optional

Instructions

  • Combine the lemon juice, sugar and water in a large pitcher and mix to combine.
  • Add the Pineapple Balsamic Vinegar and taste.
  • Adjust amount of balsamic if needed.
  • If you wish, add vodka and stir.
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Pineapple Apricot Chicken Skewers

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Pineapple Apricot Chicken Skewers

Ingredients

  • 32 oz jar of pineapple apricot preserves
  • 1 tablespoon yellow mustard
  • 3 tablespoons Olivia's Pineapple White Balsamic Vinegar
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • salt and pepper
  • 4 chicken breasts cubed (You could ad as many as 6 breasts)
  • 8-10 bamboo skewers

Instructions

  • Combine the ingredients in a gallon zip lock bag except chicken. Mix well.
  • Add chicken, mix in and marinate from 2 hours to all day. The longer the better.
  • Soak the skewers for 10 minutes or more before grilling.
  • Add the chicken to the skewers, grill over medium and enjoy!
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Pineapple Glazed Salmon w/Persian Lime EVOO

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Pineapple Glazed Salmon w/Persian Lime EVOO

Ingredients

  • 2 4-6oz salmon fillets
  • 1-2 Tbsp honey
  • 1-2 Tbsp Olivia's Pineapple White Balsamic
  • 2 Tbsp Olivia's Persian Lime Olive Oil
  • salt and pepper

Instructions

  • In a small bowl, whisk together 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).
  • Pour half of the glaze into a zip-top bag or airtight container. Add salmon to the bag or container.
  • Marinate 10-45 minutes. Reserve remaining glaze.
  • Place salmon skin side down on a baking sheet lined with foil.
  • Set an oven rack 5-6 inches from the heat.
  • Broil salmon for 3 minutes.
  • Brush the second half of the glaze over the salmon.
  • Broil another 3-4 minutes. Check for doneness.
  • Broil an additional 1-3 minutes as needed
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Persian Lime Cucumber and Herb Salad

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Persian Lime Cucumber and Herb Salad

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1 cucumber spiralized or julienned
  • 1 large tomato diced
  • ½ onion diced
  • ¼ cup red cabbage sliced finely
  • 2 tablespoons mint diced finely
  • 2 tablespoons parsley diced finely
  • 2 tablespoons Olivia's Persian Lime Olive Oil
  • salt/pepper to taste

Instructions

  • In a medium bowl add cucumber, tomato, onion, red cabbage mint and parsely.
  • Mix to combine.
  • Add Persian Lime Olive Oil, salt and pepper.
  • Mix to combine.
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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

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Marinated Lamb Chops With Aged Pomegranate Balsamic Glaze

Ingredients

  • Marinade
  • 1 Rack of Lamb- Trimmed and cut into small chops
  • 2 cups Olivia's Lemon Olive Oil
  • 1/2 cup Olivia's Aged Pomegranate Balsamic Vinegar
  • 1 Red Onion chopped
  • 1/4 cup Fresh Garlic chopped
  • 2 tbl Fresh Italian Parsley Chopped
  • 1 tbl Fresh Thyme chopped
  • 2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • Pomegranate Balsamic Glaze
  • 1 cup Pomegranate Balsamic Vinegar
  • 1/2 cup Sugar
  • 1 tsp Kosher salt
  • 2 tbl Cornstarch mixed with 2 tbl of water

Instructions

Marinade

  • Combine Lemon Olive Oil, Pomegranate Balsamic Vinegar, onion, garlic, parsley, thyme, kosher salt and pepper in a large bowl. Mix thoroughly.
  • Lightly Season cut lamb with kosher salt and black pepper, place in marinade, mix until meat is coated on all sides.
  • Cover with plastic wrap and refrigerate for minimum of 1 hour. Can do a day ahead.

Pomegranate Balsamic Glaze

  • Combine cornstarch and water in a small cup until diluted, set aside.
  • 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.
  • Stir in cornstarch mixture to pan with a wire whip.
  • Heat until thickened. Remove and hold warm until service.

To Serve

  • Remove lamb from marinade, discard marinade
  • Grill or pan sear lamb until desired doneness (Medium rare is best, it doesn't take long)
  • Remove lamb from heat and plate.
  • Drizzle warm glaze over plated lamb
  • Garnish with Italian Parsley
  • Serve with your favorite starch and vegetable or serve as a passed appetizer.