| Sautéed Pea Pods with Soy-Chile Aioli | |||||||||||
Recipe adapted from Stephanie Izard, Girl & the Goat, Chicago
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Posts Tagged ‘dijon’
Grilled Sweet Potato Salad with Honey Balsamic Vinaigrette
Monday, March 8th, 2010Ingredients:
4 Large Sweet Potatoes
2 Tbs. We Olive Mission Extra Virgin Olive Oil
1/8 tsp. Kosher Salt
Pepper to taste
Vinaigrette:
1/4 C. Honey Ridge Farms Honey Balsamic Vinegar (available in We Olive stores)
1 Tbs. Olive U Honey (available in We Olive stores)
1/2 C. We Olive Arbequina Extra Virgin Olive Oil
2 tsp. Dijon Mustard
1/8 tsp. Kosher Salt
Pepper to taste
Place potatoes in a large pot and cover with cold water. Bring to a boil and cook until tender but still firm, about 15 minutes. Let cook and cut into 1/2 inch slices.
Heat a cast iron grill pan or outdoor grill over high heat until very hot.
Drizzle sliced potatoes with olive oil and sprinkle with salt and pepper. Grill the potatoes until browned, about 2-3 minutes per side.
Whisk together all vinaigrette incredients except the olive oil until combined. Toss grilled sweet potatoes with vinaigrette while still warm. Serve salad warm or at room temperature.
Makes 8 servings.
Balsamic-Beer Grilled Flank Steak
Tuesday, February 16th, 20101 1/2 lb flank steak
1/2 cup beer (either ale or lager)
1 sm onion, finely chopped
2 garlic cloves, minced
1/4 cup ketchup
1 tbl chili powder
2 tbl We Olive balsamic vinegar
2 tbl brown sugar
1 1/2 tbl grainy or dijon mustard
1/4 tsp each salt and pepper
Pierce steak several times with fork; place in resealable plastic bag or in shallow dish.
Combine remaining ingredients; mix well and pour over meat. Seal bag tightly or cover dish. Let meat marinate in refrigerator, turning occasionally for at least 12 hours.
Remove meat from marinade and grill over medium-high heat for 5 to 6 minutes on each side for medium doneness. Remove from heat and allow to rest 5 minutes.
Transfer marinade to small saucepan and boil 5 to 10 minutes until slightly thickened.
To serve, slice steak in thin strips across the grain and top with sauce if desired.
Oregon Tuna Melts
Monday, January 25th, 2010Recipe by Tommy Habetz of Portland, Oregon based restaurant, BUNK.
1. Two 6-ounce cans albacore tuna
2. 1/4 cup finely diced red onion
3. 1/4 cup We Olive Arbequina extra-virgin olive oil
4. 1 tablespoon We Olive balsamic vinegar
5. 1 tablespoon minced basil
6. 1/2 teaspoon crushed red pepper
7. Salt and freshly ground pepper
8. 4 ciabatta rolls, split
9. Dijon mustard and mayonnaise, for spreading
10. Eight 1/4-inch-thick slices of Swiss or cheddar cheese (6 ounces)
11. Sixteen 1/8-inch-thick lengthwise slices of kosher dill pickle
12. 2 tablespoons unsalted butter, softened
DIRECTIONS
1. In a medium bowl, mix the tuna with the onion, olive oil, vinegar, basil and crushed red pepper. Season with salt and pepper.
2. Heat a panini press or griddle. Spread the cut sides of the rolls with mustard and mayonnaise and top each roll half with a slice of cheese. Spread the tuna salad on the bottoms and cover with the pickles. Close the sandwiches and spread the outsides of the rolls with the butter.
3. Add the sandwiches to the press and cook over moderate heat until the cheese is melted, about 6 minutes. Cut the sandwiches in half and serve.
Chicken Skewers with Dukkah Crust
Monday, January 25th, 2010Adapted from Recipe by Aida Mollenkamp
· 2/3 cup We Olive balsamic vinegar
· 1/3 cup honey
· 2 tablespoons Dijon mustard
· 1/4 cup We Olive Frantoio olive oil
· 24 chicken tenders
· 1 cup We Olive Dukkah
· 1/4 cup grated Parmigiano-Reggiano cheese (about 1 ounce)
· 24 metal or bamboo skewers (if using bamboo skewers, soak them in water for 30 minutes before cooking)
·
1. Heat the oven to 350°F and arrange a rack in the middle.
2. Combine balsamic vinegar and honey in a small saucepan over medium heat. Simmer until reduced by 1/2, about 10 minutes. Set aside to cool.
3. Combine mustard and olive oil in a shallow bowl and season well with salt and freshly ground black pepper. Toss chicken in mustard mixture until well coated.
4. Combine dukkah and Parmigiano-Reggiano in a wide, shallow dish and mix thoroughly. Roll each tender in the dukkah mix until well coated.
5. Thread a chicken tender on each skewer. Place chicken skewers on wire cooling racks. Nest each wire rack in a baking sheet and place in the oven. Bake until the meat is firm and the dukkah crust is golden, about 25 to 30 minutes. Serve the skewers with the vinegar-honey sauce.
Rosemary Aioli
Monday, January 25th, 20103/4 cup mayonnaise
3 garlic cloves, minced
1 tablespoon fresh lemon juice
1 tablespoon We Olive balsamic vinegar
2 teaspoons chopped fresh rosemary
2 teaspoons Dijon mustard
Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper. (Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate.)
Recipe from Epicurious
