Author: Hannah

Posted on by

Spicy Orange Couscous Salad

 

Print Pin

Spicy Orange Couscous Salad

This hearty salad is a simple weekday lunch, side dish, or potluck staple. Friends invited you for dinner Saturday, this is the salad you take! Need a dish that will hold in the heat, to enjoy on a sunny patio on a Sunday afternoon? This is it! Packed with flavour, and easily tossed together, this salad is sure to please for all occasions.

Ingredients

  • 2 cup pearl couscous
  • 4 tbsp Spicy Orange Pressato Olive Oil
  • 1 tsp mild curry powder
  • 3 cups boiling water
  • 1/2 cup torn cilantro
  • 2 cups sliced grape tomatoes
  • 1 cup chopped papaya
  • 1/2 cup dried blueberries
  • 2 tbsp Pineapple White Balsamic
  • 1/2 tsp fresh ground black pepper

Instructions

  • Add the couscous, Spicy Orange Pressato Olive Oil and curry powder to a medium saucepan. Mix with a wooden spoon to coat the couscous evenly in the oil and seasoning. Place pan over medium heat and toast the couscous 2 to 3 minutes, stirring constantly until golden and the mixture is very fragrant. Pour in the boiling water and simmer for 7 to 10minutes. Remove from heat, cover and let sit 5 minutes for the water to absorb. The couscous will be tender. Add the pineapple white balsamic and mix to combine, then spread on a cookie sheet and allow the couscous to cool completely.
  • Toss the remaining ingredients into a large mixing or serving bowl and then mix in thecouscous. To garnish, drizzle lightly with Pineapple White Balsamic, Spicy Orange Pressato Olive Oil, salt and pepper.

Notes

This salad will keep in the fridge for up to 3 days, but is best enjoyed the day it’s made.
Posted on by

Sweet & Spicy Grilled Chicken Wings

Print Pin

Sweet & Spicy Grilled Chicken Wings

Ingredients

Wings

  • 3 tbsp Spicy Orange Pressato Olive Oil
  • 1 tbsp cornstarch
  • 2 tsp sea salt
  • 1 tsp fresh ground black pepper
  • 1 tsp garlic powder
  • 4 lbs split chicken wings

Sweet & Spicy Sauce

  • 2 tbsp Spicy Orange Pressato Olive Oil
  • 1/4 cup Pineapple White balsamic vinegar
  • 2 tbsp crushed pineapple
  • 2 tbsp diced red pepper
  • 1 tsp smoked paprika
  • 1 tbsp minced fresh parsley

Instructions

  • In a large mixing bowl whisk together the Spicy Orange Pressato Olive Oil, cornstarch, sea salt, ground black pepper and garlic powder. Mix to combine. Pat the split chicken wings dry with a paper towel and add to the mixing bowl. Toss to coat well.
  • Pre-heat the grill to 500°F and brush with a little olive oil. Place the wings on the grill andreduce the heat to medium-high, the goal is to hold the grill temperature to between 400°F425°F while cooking. Cook the wings for 20 to 25 minutes, turning every 2 to 3 minutes, so the skin doesn’t stick, and the wings cook evenly. When done the internal temperature will be 170°F.
  • To make the sauce, add the sauce ingredients except the parsley into a small saucepan and whisk to combine. Bring to a rolling boil, boil for one minute and remove from heat. When the wings are done, add to a large serving bowl, pour the sauce over the wings and toss to combine. Serve immediate with a sprinkle of parsley for garnish.

Notes

The sauce will store in the fridge, in an aright container for up to 1 week and can be made
ahead, warm in a saucepan before serving. The chicken wings will keep for up to 3 days in
an airtight container in the fridge.
Posted on by

Black Garlic Grilled Steak

 

Print Pin

Black Garlic Grilled Steak

Incorporating the black garlic balsamic into a steak marinade, not only creates a beautiful,caramelized crust over the meat, and seals the juices in the meat, making an incrediblysucculent steak! The complexity of the black garlic infused balsamic seeps into the meatwhile marinating, guests will be asking what is your secret sauce?

Ingredients

  • 4 top sirloin steaks
  • 2 tsp sea salt
  • 2 tbsp whole black peppercorns
  • 1/2 cup black garlic balsamic vinegar
  • 2 tbsp creamy Dijon mustard
  • 2 tbsp Robust EVOO
  • 2 tsp Worcestershire sauce

Instructions

  • Pat the steaks dry with a paper towel and sprinkle each side with ½ tsp of sea salt. Rub the salt into the meat and set aside.
  • Using the back of a chef’s knife or a mortar and pestle, lightly crush the peppercorns. Add peppercorns to a small bowl or liquid measuring cup. Add remaining ingredients to the bowl and whisk to combine.
  • Pour marinade into a Ziplock bag, and then add the steaks. Seal the bag, removing any excess air and rub the marinade into the steaks, ensuring they are evenly coated. Place steaks in the fridge to marinade for 2 hours, or up to 24 hours.
  • When ready to serve, remove the steaks from the fridge 20 minutes prior to cooking. Preheat the grill to high heat and brush with a little olive oil.
  • Place the steaks on the grill and cook to desired doneness (see note below).Remove the steaks from grill and rest, covered, for 5 minutes to allow the juices absorb and the meat to finish cooking.

Notes

Steak will keep in the fridge for up to 3 days in an airtight container. Alternatively, the
marinade can be added to the steaks and frozen for up to 3 months, remove from the
freezer and thaw in the fridge. Cook as directed above.
 
A note on cooking steak;
The following guide is for a typical ¾-inch steak. If needed, increase the cook time by 30
seconds per side, for every ¼ inch of added thickness. Remember as the steak rests after
cooking, the temperature will increase slightly.
For a rare steak: sear 2 minutes per side, or an internal temperature of 120°F.
For a medium rare steak: sear 2 minutes and 30 seconds per side, or an internal
temperature of 130°F.
For a medium steak: sear 3 minutes per side, or an internal temperature of 140°F.
For a medium well steak: sear 3 minutes and 30 seconds per side, or an internal
temperature of 150°F.
For a well-done steak: sear 4 minutes per side, or an internal temperature of 160°F.
Posted on by

Arrabbiata Shakshuka

Print Pin

Arrabbiata Shakshuka

The simplest brunch recipes are low-effort, high-reward. Using the slow cooked SavoriArrabbiata tomato sauce adds a next level element to this shakshuka recipe. The flexibilityof this recipe is endless; looking for something hearty, sauté some ground sausage meatand mix into the sauce, craving extra veggies, fold in a few handfuls of spinach, feelingcheesy? Top with crumbled feta or grated aged cheddar. Always serve with lots of crustybread, hungry bellies will be satisfied in no time.

Ingredients

  • 1 Onion
  • 1 Bell Pepper
  • 1/4 cup Extra Virgin Olive Oil
  • 1/2 tsp Sea Salt
  • 2 tbsp Black Garlic Dark Balsamic
  • 1 jar Savori Arrabbiata Sauce
  • 4 Eggs
  • Salt & Pepper, to taste
  • Parsley, for garnish

Instructions

  • Thinly slice the onions and bell pepper.
  • Place a large heavy bottomed, oven proof sauce pan (a cast iron frying pan is perfect) overmedium heat. Add in the EVOO, onion and bell pepper. Stir to coat in the oil and sauté untiljust starting to sweat, about 2 minutes. Sprinkle with sea salt and continue to cook untilwell caramelized, about 4 more minutes. Pour in the balsamic vinegar to deglaze the pan,scraping up any bits that may have stuck. Continue to cook 1 more minute, until the vinegarhas absorbed. Pour in the Arrabbiata sauce and stir to combine.
  • Place the oven rack in the center of the oven and preheat the to 400°F
  • When the sauce begins to bubble, remove from heat. Make four wells in the tomato saucewith the back of a spoon. Carefully crack the egg into the well and sprinkle with salt and pepper to taste
  • Bake in pre-heated oven for 15 minutes, or until the egg whites are set, and the yolks are atyour preferred doneness. Remember the yolks will continue to cook after removed from theoven, as the sauce is still hot.

Notes

Leftovers, if you have any, will keep in the fridge for up to 2 days, but this dish is best
enjoyed as soon as it’s made.
Posted on by

Balsamic Braised Beef Short Ribs

 

Print Pin

Balsamic Braised Beef Short Ribs

w/ Italian Herb Olive Oil & Mission Fig Balsamic Vinegar
Prep Time 30 minutes
Cook Time 3 hours

Ingredients

  • 2-3 lb Trimmed Beef Short Ribs
  • 2 tbsp Italian Herb Olive Oil (or a robust olive oil)
  • 1 large Onion
  • 4 cloves Garlic
  • 1/3 cup Mission Fig Balsamic Vinegar
  • 2 tbsp Tomato Paste
  • 2 cups Merlot Wine
  • 4-6 cups Beef Stock

Instructions

  • In a frying pan, brown the short ribs on all sides in the olive oil, searing well. Don’t rush this step; it should take about 10 minutes per batch. Remove from the frying pan and place in a small roasting pan, just big enough to hold everything comfortably, bone side up, or stack them in a slow cooker.
    Chop the onion and garlic, add to the frying pan, and sauté until soft and golden, 5-7 minutes. Add the balsamic and tomato paste to deglaze the pan, scraping any bits from the bottom. Pour this mixture over the short ribs. Add the beer and enough beef stock to completely cover the meat.
  • OVEN METHOD Preheat the oven to 325 degrees F. Cover the ribs tightly with two layers of foil to prevent any steam from escaping, and place in the oven for 3 hours.
  • SLOW COOKER METHOD Place the lid on the slow cooker and cook the ribs on low for 6-8 hours.
  • TO FINISH Remove from the oven or slow cooker and let rest in the cooking vessel for 15 minutes. Pile high on a serving platter, reserving the drippings. Remove 2 cups of the drippings from the roasting pan or slow cooker and place in a small saucepan. Bring to a boil then simmer for about 5 minutes to reduce and use as a gravy if desired.

Notes

~Adapted from The Olive Oil & Vinegar Lover’s Cookbook! Buy it here for more great recipes.~
VARIATIONS
Also try this recipe with:
  • Espresso Balsamic & Stout-Style Dark Beer
  • Blackberry Balsamic & Lager
  • Chocolate Balsamic & Porter
  • Bourbon Maple Balsamic & Milk Stout
  • Pomegranate Balsamic & Shiraz
  • Traditional Aged Balsamic & Cabernet