Tag: Blackberry Balsamic Vinegar

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Seared Steak with Blackberry Balsamic

Seared Steak with Blackberry Balsamic
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Ingredients
  1. 1/2 cup Olivia's Blackberry Balsamic Vinegar
  2. 2 tablespoons brown sugar
  3. 1/2 cup fresh blackberries
  4. 1 lb of flap meat steak
  5. 1/4 cup blue cheese crumbles
  6. 1 tablespoons fresh rosemary chopped
  7. Coarse sea salt and cracked black pepper
Instructions
  1. Heat the Blackberry Balsamic, sugar and blackberries in a small pan over a low-medium heat for about 10 minutes and it coats the back of a spoon like syrup.
  2. Strain the vinegar mixture into a small bowl pushing the blackberries with the spoon to retrieve as much liquid as possible.
  3. Heat your grill to a high heat. Season the meat with salt and pepper.
  4. When the grill is really hot, cook the steak for about 3 minutes each side, not moving it at all while it's cooking.
  5. Take the steak from the grill and let it rest on a wooden board for 3-4 minutes.
  6. Slice the steak with a sharp knife across the grain into thin strips.
  7. Sprinkle the blue cheese crumbles over the steak followed by the chopped rosemary.
  8. Finally drizzle some of the balsamic glaze over the steak.
  9. Serve at once on the board and eat as is or add it to some warm mini tortillas.
Olivia Olive Oil https://oliviaevoo.com/
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Lemon Olive Oil & Blacberry Balsamic Vinaigrette

Lemon Olive Oil & Blackberry Balsamic Vinaigrette
Serves 4
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Ingredients
  1. 6 cups (or 4 good handfuls) of mesclun or spring mix salad
  2. 3 tbsp Gorgonzola or blue cheese crumbles
  3. 20 grape tomatoes sliced in half
  4. 1 cup fresh blueberries or raspberries
  5. 1/4 cup toasted sliced almonds
  6. 4 tbsp Olivia's Lemon Olive Oil
  7. 2 to 3 tbsp Olivia's Blackberry Balsamic Vinegar
  8. 1 tsp Dijon mustard
Instructions
  1. In a dry frying pan over medium heat, toast the almonds on the stove – watching closely that they brown but don’t burn. Set them aside to cool off.
  2. In a large salad bowl, toss the mesclun or spring salad mix, the gorgonzola or blue cheese crumbles, the sliced grape tomatoes, the blueberries or raspberries and the cooled toasted almonds.
  3. In a resealable jar, combine the oil, vinegar and Dijon mustard. Close the lid tightly and shake vigorously. Although the usual ratio for vinaigrette is 3 parts oil to 1 part vinegar, a higher ratio of vinegar to oil is recommended for this dressing. Taste test as you add the vinegar to see if you agree! I prefer 3 tbsp. of vinegar to 4 tbsp. of oil.
  4. When you are ready to eat salad, before, during or after your meal, dress the salad with the vinaigrette.
Olivia Olive Oil https://oliviaevoo.com/
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Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs

Lemon, Rosemary & Blackberry Balsamic Grilled Chicken Thighs
Serves 8
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 3/4 cup Olivia's Blackberry Balsamic
  2. 1/2 cup Olivia's Lemon Olive Oil
  3. 1/4 cup rosemary leaves
  4. 3 tablespoons thinly sliced garlic
  5. 1 tablespoon crushed red pepper flakes
  6. 8 chicken thighs
  7. Salt and freshly ground black pepper
Instructions
  1. In a medium bowl combine the blackberry balsamic vinegar, lemon olive oil, rosemary, garlic and red pepper flakes. Whisk to combine and pour into a 1-gallon resealable food storage plastic bag. (Saving a small amount to drizzle on chicken after cooking.) Put the chicken thighs in the bag and seal it. Turn to ensure that the chicken is evenly coated, then refrigerate, turning occasionally, for 2 to 4 hours.
  2. Preheat a grill to medium-low and brush the grates lightly with an oil soaked cloth.
  3. Remove the chicken from the marinade and pat dry.
  4. Season the chicken well on all sides with salt and pepper, then place on the grill, skin side down. Cook the chicken about 8 to 10 minutes, turn and continue to cook an additional 8 to 10 minutes, or until the chicken is cooked through.
  5. Remove from the heat and serve while hot.
Adapted from Emeril Lagasse
Adapted from Emeril Lagasse
Olivia Olive Oil https://oliviaevoo.com/