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Barbecue Pork Ribs w/Balsamic Marinade

Barbecue Pork Ribs w/Balsamic Marinade
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Ingredients
  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. onion powder
  7. Salt & pepper to taste
  8. 4 lbs. pork ribs
Instructions
  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.
Olivia Olive Oil https://oliviaevoo.com/
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Espresso Balsamic Roasted Pears

Espresso Balsamic Roasted Pears
Serves 2
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Ingredients
  1. 1 teaspoon Olivia's Arbequina Olive Oil
  2. 1 teaspoon lemon juice
  3. 2 Anjou pears
  4. 1 teaspoon reduced Olivia's Espresso Balsamic Vinegar
  5. 1 teaspoon dark brown sugar
  6. 1/2 teaspoon cinnamon
  7. Salad Greens of Your Choosing
  8. Walnuts
Instructions
  1. Preheat the oven to 375°F.
  2. Brush a baking dish with the Arbequina Olive Oil and set aside.
  3. Add the lemon juice to a mixing bowl of water.
  4. Peel and halve the pears, scoop out the core, and dip in the lemon juice water to keep them from browning.
  5. Place the pears in the baking dish, cut side up.
  6. Drizzle the pears with the Espresso Balsamic, and sprinkle with the brown sugar and cinnamon.
  7. Bake for 30 minutes, and then serve immediately over a bed of greens sprinkled with walnuts.
Notes
  1. Serve as a dessert or on a bed of greens with walnuts!
Olivia Olive Oil https://oliviaevoo.com/
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Vanilla Pound Cake with Espresso Macerated Strawberries

Vanilla Pound Cake with Espresso Macerated Strawberries
Yields 8
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 1 pound fresh strawberries, sliced
  2. 2 tablespoons Olivia's Espresso Balsamic Vinegar
  3. 2 tablespoons sugar
  4. 3 drops almond extract
  5. Pinch salt
  6. Generous pinch coarsely ground black pepper
  7. 4 tablespoons butter
  8. 4 slices Vanilla Pound Cake, recipe follows, or store-bought
  9. 4 scoops vanilla ice cream
  10. 1/4 cup sliced almonds, toasted, for garnish
Vanilla Pound Cake
  1. 1 cup all-purpose flour
  2. 1 cup cake flour
  3. 1 teaspoon baking powder
  4. 1/2 teaspoon salt
  5. 7 ounces (1 3/4 sticks) butter, softened, plus 1 tablespoon for greasing the loaf pan
  6. 3 ounces cream cheese, softened
  7. 1 1/2 cups sugar
  8. 5 eggs
  9. 1 tablespoon pure vanilla extract
Instructions
  1. In a medium bowl, combine the strawberries, Espresso Balsamic Vinegar, sugar, almond extract, salt and pepper and toss to coat.
  2. Leave to macerate for 15 to 20 minutes in the refrigerator.
  3. Melt 2 tablespoons of the butter in a large skillet or griddle over medium-low heat, swirling to coat the entire pan.
  4. Add the pound cake slices and toast until lightly browned on the bottom, 2 to 3 minutes.
  5. Remove the pound cake from the pan, swirl in the remaining 2 tablespoons butter; and toast the pound cake on the reverse side until lightly browned, another 2 to 3 minutes.
  6. Place the toasted pound cake on plates and add a scoop of vanilla ice cream to the side of each slice.
  7. Top the slices with some of the macerated strawberries and garnish with toasted almonds.
  8. Serve immediately.
Vanilla Pound Cake
  1. Preheat the oven to 350 degrees F.
  2. Butter a 9-by-5-inch loaf pan
  3. In a large bowl, sift together the all-purpose flour, cake flour, baking powder and salt. Set aside.
  4. In a stand mixer or using a hand mixer, cream together the butter and cream cheese on medium speed until light and fluffy.
  5. Add the sugar and mix for 1 minute.
  6. Add the eggs, one at a time, and then the vanilla; mix for 1 minute, until well blended.
  7. With the mixer on low speed, slowly add in the dry ingredients and mix until completely blended.
  8. Pour the batter into the prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 50 minutes.
  9. Let cool for 10 minutes before turning the cake out onto a wire rack to cool completely.
Olivia Olive Oil https://oliviaevoo.com/
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Grilled Sirloin Steak Tips with Espresso Balsamic

Grilled Sirloin Steak Tips with Espresso Balsamic
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Ingredients
  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 Garlic Olive Oil
  5. 1 medium shallot, minced
  6. 1/2 t Sicilian Sea Salt
  7. 1/2 t fresh ground pepper
Instructions
  1. Combine Espresso Balsamic, mustard, Garlic 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.
Olivia Olive Oil https://oliviaevoo.com/