Where have you been my whole life, Chimichurri?

Posted by RACHEL DOUGHERTY

Where have you been my whole life, Chimichurri?

  Like a bright star in the night sky, tangy, vibrant chimichurri can illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavor and pleasing contrast to your culinary creations. By using exceptional ingredients, even in simple applications such as this, a high level of refinement can be obtained. The finest, freshest olive oil on the planet, used as the base for Chimichurri pays homage to the early harvest green fruit notes unique to UP...

Roasted Red Pepper & Carmelized Balsamic Onion Jam

Posted by RACHEL DOUGHERTY

Roasted Red Pepper & Carmelized Balsamic Onion Jam

   This is caramelized onion and roasted red pepper jam.  And as jams go, it's chunky, spreadable, and concentrated.  However, this is where the similarities stop.  This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.   This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil.  However, it's not designed to be over the top.  Its function is to accentuate or elevate the food it's served with.  Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in...

Caesar Salad Dressing

Posted by RACHEL DOUGHERTY

Caesar Salad Dressing

  Ingredients 1/2 cup garlic infused extra-virgin olive oil, divided1/4 cup finely grated parmesan cheeseKosher salt and freshly ground black pepper1 egg yolk1 tablespoon juice from 1 lemon4 anchovies1 teaspoon Worcestershire sauce Directions Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.

Balsamic Syrup

Posted by RACHEL DOUGHERTY

Balsamic Syrup

This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!Ingredients:2/3 Cup Traditional Balsamic Vinegar 1 Tablespoon dark brown sugar, packedMethod:In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated. Makes about 1/4 Cup

Balsamic Reduction

Posted by RACHEL DOUGHERTY

Balsamic Reduction

Balsamic reductions or glazes add so much flavor to whatever dish they are added to. The sweet and tangy combination is great on salads, as a finishing sauce for grilled meat, as a dip for veggies, or over ice cream! When making a reduction use a non-reactive pan such as stainless steel. Ingredients:1 Cup Traditional Balsamic Vinegar Method:Place Vinegar in a small non-reactive saucepan over medium low heat, slowly bring to a simmer. Let simmer on stove for about 10 minutes until Vinegar has reduced down. Watch this carefully as it can burn easily. When the vinegar coats the back...

Cilantro, Roasted Onion, and Raspberry Vinaigrette

Posted by RACHEL DOUGHERTY

Cilantro, Roasted Onion, and Raspberry Vinaigrette

  A hint of fresh, ripe raspberries mixed with Cilantro and sweet cippolini onion flavor makes this combination special every time.  Ingredients:4 Tablespoons Cilantro & Roasted Onion Olive Oil 3 Tablespoons Dark Raspberry Balsamic1 clove garlic, minced1 Tablespoon honey1 Tablespoon dijon mustard Salt & Pepper to tasteMethod:Combine all ingredients in a glass jar and shake to combineMakes about 1/2 Cup

Basic Balsamic Vinaigrette

Posted by RACHEL DOUGHERTY

Basic Balsamic Vinaigrette

Using good quality, fresh Extra Virgin Olive Oil and aged dark or white Balsamic makes exceptional vinaigrette. The typical proportion is 3 parts Oil to 1 part vinegar, or according to taste. Once you start making your own homemade vinaigrettes, you'll never go back to store bought again. This dressing will keep in the refrigerator for at least one week in a sealed container.  Ingredients:3/4 Cup Extra Virgin Olive Oil 1/4 Cup Traditional Balsamic Vinegar2 Tablespoons water1/2 teaspoon honey1 large clove garlic, diced3/4 teaspoon saltA pinch of pepperMethod:Place all ingredients in a sealable container. When ready to serve, shake to...

Chipotle Lime Marinade

Posted by RACHEL DOUGHERTY

Chipotle Lime Marinade

The smoky flavor of chipotle chilis combined with lime juice makes for a savory taste with a bit of a kick! Tasty on chicken, steak, seafood, or veggies. Ingredients:1/2 Cup Chipotle Olive Oil 3 fresh limes- squeeze for 1/4 Cup juice - slices for garnish 1 Tablespoon minced garlic 2 teaspoons salt1 teaspoon pepperMethod:Mix all ingredients and place in a large ziplock bag with your favorite chicken, steak, seafood, or veggies. Refrigerate for at least 1 hour, longer if you are able. When ready, remove food from marinade and cook as desired. Discard marinade.

Dipping Oil

Posted by RACHEL DOUGHERTY

Dipping Oil

Dipping oils are fun to serve, are very versatile, and are easy to put together. Any pure olive oil will work and most any flavored oil can be used, along with flavored Balsamic vinegars depending on what flavor you're after. The recipe below is a basic starting dip, experiment with your favorite flavors!Ingredients:1/2 Cup Extra Virgin Olive Oil1 Clove Garlic, finely choppedTraditional Dark Balsamic, a drizzle2-3 Tablespoons Parmesan cheese, grated Red Pepper Flakes,a pinchSalt & Pepper to taste Method:Place Olive Oil in a shallow decorative bowl. Swirl a drizzle of Balsamic in the center of the bowl. Add remaining ingredients...

Amazing Balsamic BBQ sauce

Posted by RACHEL DOUGHERTY

Amazing Balsamic BBQ sauce

Best Balsamic BBQ Sauce... EVER!1/2 cup brown sugar1 1/2 cups ketchup 1 cup Dark Balsamic - your choice 2 tablespoon Worcestershire sauce2 tablespoons dry mustard2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice1 small white or yellow onion, minced2 teaspoons granulated garlic 2 teaspoons smoked paprika (mild or spicy)2 teaspoons cayenne (optional for lover's of heat)2 teaspoons kosher saltFresh ground pepper to taste Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard,...

Lime-Chipotle Olive Oil Aioli Coleslaw

Posted by RACHEL DOUGHERTY

Lime-Chipotle Olive Oil Aioli Coleslaw

I like to refer to this as the "money sauce", a smokey, spicy, garlicky aioli, made from chipotle infused extra virgin olive oil. This this would make a shoe taste good if applied. Chipotle-Lime Aioli Ingredients 1 cup Chipotle Olive Oil 2 large egg yolks at room temperature** 2 garlic cloves, smashed 2 teaspoons sea salt 1 tablespoon fresh lime juice   In the bowl of a food processor or blender jar, add the egg yolks, salt, garlic and lime juice.  Process until well combined.     VERY SLOWLY, drop by drop, begin to drizzle in the Chipotle Olive Oil...

Dips, Spreads, and Sauces!

Posted by RACHEL DOUGHERTY

Dips, Spreads, and Sauces!

Everyone loves a good sauce and once you try these you are going to want to put them on everything! The possibilities for dip and sauce recipes are endless but here are a few of our favorites to get you started. Basil & Chevre Spread/Pasta Sauce 8 oz. Fresh Goat Cheese1/4 cup garlic olive oil 1 cup washed and dried fresh basil1 teaspoon A-Premium Balsamic  or lemon juice1 teaspoon sea salt (or add salt to taste)Directions Place the ingredients inside the bowl of a food processor or blender and process until creamy and smooth in consistency.  Serve with bread, crackers,...