Serrano Honey Vinegar Mustard with Garlic Olive Oil

 
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Serrano Honey Vinegar Mustard with Garlic Olive Oil

Ingredients

4 tablespoons whole brown mustard seed
1/2 cup ground yellow mustard powder
1/3 cup water
1/2 cup Serrano Honey Vinegar

2 tablespoons Garlic Olive Oil (or other olive oil)
2 teaspoons salt

Directions

Grind the whole brown mustard seeds in a spice grinder for 15 seconds or with a mortar and pestle. They should be cracked but not fully ground to powder. 


Combine the slightly crushed seeds, mustard powder and salt in a small bowl with the salt. 

 

Mix in the wet ingredients including olive oil. It may seem runny but will thicken as it sits and once refrigerated. 


Cover and store at room temperature for 2 days to allow the mustard to thicken and become less harsh. Allowing the mustard to sit at room temperature mellows the bite. The longer you allow it to "age" the more mellow it becomes.


Once the mustard is of the desired pungency, transfer to a clean glass and refrigerate covered tightly.

Will keep for up to 2 months refrigerated.

 

Blenheim Apricot & Olive Oil Cake

 
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Blenheim Apricot & Olive Oil Cake

Ingredients
2 cups Semolina
1 tablespoon Baking Powder
1½ teaspoon Baking Soda
½ teaspoon Salt
1 cup cane sugar, divided

2 Eggs
1¼ cups Buttermilk
¾ cup UP Extra Virgin Olive Oil

1 teaspoon Vanilla
zest of 1 lemon

4 medium sized ripe apricots, pitted and cut in half
⅔ cup honey
¾ cup Blenheim Apricot White Balsamic

Instructions

Preheat the oven to 350 degrees F. 

Line the bottom of  a 13 x 9" rectangular baking pan with parchment paper and grease the sides and paper with a tablespoon of olive oil. 

In a large mixing bowl, whisk together the semolina, baking powder, baking soda, salt, and sugar. Add the eggs and buttermilk to the dry ingredients and whisk until combined.

Add the olive oil lemon zest, and vanilla to the batter and whisk until smooth.

In a separate bowl, toss the apricots with 1/2 cup of sugar and arrange the halves cut side down over the parchment

Pour the batter into the prepared cake pan over the apricots. Bake in the preheated oven for 30-35 minutes. Take care not to overbake as this cake can dry out quickly.

While the cake is baking, make the apricot balsamic syrup by placing the honey and apricot balsamic in a saucepan. Bring to a bare simmer over medium heat and allow to reduce for 10 minutes until thickened and reduced by ⅓

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When the cake is finished baking, remove from the oven and slowly pour the syrup over the top of the cake until all of the syrup soaks in. 

 

Let cool.

 

Serve at room temperature with a dollop of Greek style yogurt.

 

Chia, Blueberry & High Phenol UP Hojibla Olive Oil Smoothie

 
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Ingredients
2 cups frozen blueberries
1/3 cup Strawberry Balsamic
1 fresh banana, cut up
1 cup packed fresh baby kale
1/4 cup High Oleocanthal UP Hojiblanca extra virgin olive oil
2 Tablespoons chia seeds

Directions
Soak the chia seeds in 1/3 cup Strawberry Balsamic for at least 20 minutes prior to making the recipe. Add the soaked chia seeds, olive oil and banana to the blender jar and blend to a smooth consistency. Add the baby kale and frozen blueberries to the jar and process until completely smooth.

Makes 2 generous portions or 4 smaller servings

 

HULI-HULI CHICKEN

 

HULI-HULI CHICKEN

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My spin on the classic "Huli-Huli" chicken. And, the best part is that this recipe doesn't  require firing up the grill. The results are amazing right out of the oven!

Marinade Ingredients
1/3 cup soy sauce
1/4 cup original or denissimo balsamic vinegar
1/4 cup honey
1/3 cup Blackberry Ginger Balsamic
1-2 Tbsp. sesame oil
1-2-more pieces ginger root, crushed
3 cloves garlic, crushed
3 Tablespoons Baklouti Olive Oil

Scallions for garnish

 

4 pounds chicken drumsticks, wings, or cut up whole chicken

 

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. 


Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions. 

 

Serve with rice, grain or starch of your choice.

 

 

GREEK STYLE CHICKEN SLOUVAKI WITH LEMON, AND GARLIC OLIVE OIL GARLIC ROASTED POTATOES

 
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GREEK STYLE CHICKEN SLOUVAKI WITH LEMON, AND GARLIC OLIVE OIL GARLIC ROASTED POTATOES

Chicken Souvlaki
1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

Marinade
1 cup whole milk plain yogurt
1/3 cup garlic olive oil
juice from half a lemon
1 tablespoon oregano white balsamic
2 teaspoons kosher salt
fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.

To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

Serves 4-6

Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish

 

Caesar Salad Dressing

 
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Caesar Salad Dressing


Ingredients


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 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.