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Pork Tenderloin Sliders with Balsamic Onion Jam

Thursday, October 6th, 2011

These sliders were served at an event with Slow Food in San Francisco using Llano Seco organic pork. The Balsamic Onion Jam is a versatile condiment that can be used on everything from grilled cheese sandwiches to burgers to pizzas. Enjoy!

To serve 18 sliders, you’ll need:

1 – 1 lb. pork tenderloin
2 tablespoons robust California extra virgin olive oil, such as Roanti Ranch
2 cloves garlic, minced
2 tablespoons brown sugar
salt and pepper
1 cup Balsamic Onion Jam – recipe follows
18 small rolls

1. Preheat the oven to 400 degrees.
2. In a small bowl combine the garlic, brown sugar, along with a 1/2 teaspoon salt and a generous sprinkling of freshly cracker pepper. Place the pork tenderloin in a glass baking dish and coat the tenderloin with the olive oil. Rub the sugar and garlic mixture all over.
3. Bake for 25 minutes or until a thermometer registers 145 degrees. Meanwhile, make the Balsamic Onion Jam.
4. Let stand for 10 minutes before thinly slicing. Spread a tablespoon of Balsamic Onion Jam on each roll and top with a few slices of roasted pork. Serve!

Tags: balsamic vinegar, pungent, roanti ranch, robust
Posted in Entree, HEART HEALTHY, Organic, Sandwiches | 1 Comment »

Balsamic Onion Jam

Thursday, October 6th, 2011

This Balsamic Onion Jam is a versatile condiment that can be used on everything from grilled cheese sandwiches to burgers to pizzas. Enjoy!

To make 1 cup of jam, you’ll need:
2 tablespoons buttery California extra virgin olive oil, such as Calivirgin
2 yellow onions, thinly sliced
1/4 cup Aged Balsamic Vinegar, plus 2 tablespoons
2 T brown sugar
salt and pepper

1. Heat the olive oil in a large saute pan over medium heat. Add the onions and saute until they just begin to color, stirring frequently. Add the balsamic vinegar and brown sugar and stir to coat. Cover, reduce the heat, and let cook for about 30-35 minutes, or until the onions have cooked down and caramelized deeply. If the mixture looks a little dry, stir in the additional 2 tablespoons of Aged Balsamic.

2. Transfer the mixture to a food processor or blender and pulse until it becomes a coarse puree. Serve.

Tags: balsamic vinegar
Posted in Recipes, Sandwiches, Vegetarian | 1 Comment »

Oregon Tuna Melts

Monday, January 25th, 2010

Recipe 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.

Tags: Arbequina, balsamic vinegar, basil, dijon, onion, pickle, red pepper, swiss cheese, tuna
Posted in Entree, Recipes, Sandwiches | No Comments »

Sonoma Toast

Monday, January 25th, 2010

Adapted from Better Homes and Gardens, December 2009

Sonoma Toast
Start to finish: 15 mins
4 slices country-style sourdough bread
4 oz. gruyere, sliced
1 large ripe tomato, thinly sliced
8 large, fresh basil leaves
1 T We Olive Balsamic Vinegar
1 T We Olive Frantoio Extra Virgin Olive Oil
1 t chopped fresh basil
Place bread on baking sheet. Broil 4 to 5 inches from heat for 2 to 3 minutes, or until toasted, turning once.
Top with cheese, broil 1 to 2 more minutes, or until cheese begins to melt.
Remove from oven.
Top with sliced tomato and basil leaves.

In small bowl whisk together oil and vinegar; drizzle over toasts, and sprinkle with chopped basil.

Makes 4 servings.

Tags: balsamic vinegar, basil, Frantoio, gruyere, sourdough, tomato
Posted in Appetizer, Recipes, Sandwiches, Vegetarian | No Comments »

Leftover Turkey

Monday, January 25th, 2010

Leftover Turkey
Adapted from recipe by Robin Raisfeld and Rob Patronite

No Thanksgiving is complete without a leftover turkey sandwich.

’inoteca’s Tramezzini di Tacchino alla Diavola
1 teaspoon black peppercorns, coarsely ground
1 teaspoon pink peppercorns, coarsely ground
1 teaspoon white peppercorns, coarsely ground
Pinch of red-chile flakes
3 tablespoons We Olive Arbequina extra-virgin olive oil
2 pounds cooked dark-meat turkey
1 ounce sherry vinegar
Country Loaf

FOR THE MAYONNAISE:
2 egg yolks
1/2 teaspoon lemon juice
1 1/2 cups We Olive Arbequina extra-virgin olive oil

(1) In a bowl, combine all of the ground pepper and the chile flakes with 3 tablespoons olive oil and leave in a warm place (e.g., the top of the stove) overnight. (2) Finely chop turkey. Add sherry vinegar; pour the pepper oil over the chopped turkey and mix. Marinate mixture for one hour. For the mayonnaise: Whisk egg yolks together with lemon juice. Slowly drizzle olive oil into the mixture, whisking constantly until emulsified. Season with salt and pepper. To assemble sandwiches: Combine about half the mayonnaise with the turkey and season to taste. (3) Slice Pullman loaf into ½-inch slices and remove the crusts. Spread bread with mayonnaise and a good portion of the turkey salad. Slice diagonally and serve with pickled peppers or olives. Makes 8–10 tramezzini.

Tags: Arbequina, lemon juice, red chiles, sherry vinegar, turkey, vinegar
Posted in Entree, Sandwiches | No Comments »

Tuscan Tuna-and-Bean Sandwiches

Friday, March 27th, 2009

INGREDIENTS:
For beans:
1 (14- to 15-oz) can cannellini beans, rinsed and drained
2 garlic cloves, finely chopped
1 tablespoon fresh lemon juice
2 tablespoons We Olive Organic Ascolano Extra Virgin Olive Oil
2 tablespoons chopped fresh flat-leaf parsley or basil
1/4 teaspoon salt
1/4 teaspoon black pepper

For tuna salad:
2 (6-oz) cans Italian tuna in oil, drained
2 tablespoons finely chopped fresh basil or flat-leaf parsley
1/4 cup pitted Kalamata or other brine-cured black olives, finely chopped
1 celery rib, finely chopped
2 tablespoons finely chopped red onion
2 tablespoons Organic Ascolano EVOO
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper

For sandwiches:
8 (1/3-inch-thick) slices rustic Italian bread (from a round crusty loaf) or 4 (4-inch-long) oval panini rolls
1 cup loosely packed trimmed watercress sprigs

DIRECTIONS:
Prepare beans:
Coarsely mash beans with a fork in a bowl, then stir in garlic, lemon juice, oil, parsley, salt, and pepper.

Make tuna:
Flake tuna in a bowl with a fork, then stir in basil, olives, celery, onion, oil, lemon juice, salt, and pepper until combined.

Assemble sandwiches:
Spoon one fourth of bean mixture on 1 slice of bread, then top with one fourth of tuna salad, some watercress, and a slice of bread. Make 3 more sandwiches in same manner.

Gourmet | April 2006

Tags: basil, black pepper, cannellini beans, celery, garlic, HEART HEALTHY, kalamata, lemon juice, onion, Organic Ascolano, panini, parsley, tuna, watercress
Posted in Entree, HEART HEALTHY, Recipes, Sandwiches | No Comments »

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Archive for the ‘Sandwiches’ Category

Pork Tenderloin Sliders with Balsamic Onion Jam

Balsamic Onion Jam

Oregon Tuna Melts

Sonoma Toast

Leftover Turkey

Tuscan Tuna-and-Bean Sandwiches