Balsamic Cured Beef Jerky

 
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Balsamic Cured Beef Jerky

Ingredients

2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Traditional Balsamic
2 Tablespoons natural liquid smoke
2 Teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot red chili flakes (optional)

Directions

Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).

Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.

Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

 

Chipotle Black Bean Dip

 
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Chipotle Black Bean Dip

serve with tortilla chips, pita chips or raw veggies for a sure party favorite Ingredients

2 T Chipotle Olive Oil

½ C green onions, sliced

2 t coriander

2 t cumin

2 (15oz) cans black beans, rinsed/drained

⅓ C water

¼ C fresh lime juice

1½ C (10½oz) canned chipotle chiles in adobo sauce

¾ t Smoked or Spicy Sea Salt

½ C sour cream

½ C minced cilantro

Directions

1. Heat oil on medium heat. Add onions, coriander & cumin. Sauté until soft (3 minutes).

2. Add beans, ⅓ C water & simmer 7 minutes. Let cool for 5 minutes.

3. Put beans & remaining ingredients in food processor. Process until almost smooth. Serve.

 

Summer Peach Caprese Salad with UP Olive Oil

 
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Summer Peach Caprese Salad with UP Olive OIl

Ingredients
8 oz. good quality whole milk ricotta
A large ripe peach, sliced in 1/4" slices (8 slices)
1/4 cup fresh torn basil leaves
2 tablespoons Peach White Balsamic
2 tablespoons UP Olive Oil
salt & pepper to taste

Instructions
Arrange the sliced peaches on a platter sandwiching one tablespoon of ricotta between the slices. Whisk the olive oil    with the white balsamic vinegar and drizzle the peaches and ricotta with the dressing. Season with salt and pepper and scatter fresh basil leaves over the peaches. 

 

Lemon Stuffed Olive Tapenade with UP Frantoio Leccino

 
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Lemon Stuffed Olive Tapenade with UP Frantoio Leccino

Ingredients:
1 - 20 oz. jar Delizia Brand Lemon Stuffed Olives
2 teaspoons brined capers, drained
1 large garlic clove, minced
1 tablespoon fresh dill, chopped
1 tablespoon champagne vinegar
1/4 cup fresh UP olive oil

Instructions:
Place all ingredients in a food processor and pulse until a coarse paste (or desired consistency).

Can be made ahead and refrigerated for up to 5 days. Serve with crackers, pita, or grilled baguette. Additional serving suggestions include atop grilled fish, chicken, or as an accompaniment to a cheese board. 

 

Blackberry-Ginger Balsamic Glazed Wings

 
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Blackberry-Ginger Balsamic Glazed Wings

Ingredients
4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

 

HULI-HULI CHICKEN

 
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HULI-HULI CHICKEN

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.