Archives: Recipes

Recipe from Veronica Foods

Ingredients

2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Elderberry Dark 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.

Recipe by Veronica Foods

Ingredients

1 ½ cup all purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1/2 cup of granulated sugar
1 egg white
3 eggs
½ cup of low fat milk
3/4 cup of Lemon Fused Olive Oil
2 tablespoons of Elderflower Balsamic Vinegar
1 tablespoon lemon zest
½ cup of powdered sugar – for dusting

Directions

Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderberry Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder and set aside. Fold wet and dry ingredients and combine. Bake for 35 – 40 minutes until golden brown. Once cooled dust with powdered sugar and serve.

Recipe by Veronica Foods

Ingredients

2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of Elderberry Balsamic Vinegar
2 tablespoons of Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon Butter Infused Olive Oil.

Directions

Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.

Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.

Recipe from Veronica Foods

Ingredients

2 cups lemon white balsamic
1 cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 cups chilled sparkling water

Directions

In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.

To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.

Recipe by Veronica Foods

Ingredients

Making Artichokes
2 cups unseasoned artichoke hearts – fresh (cooked) or canned in water
⅓ cup Tuscan Herb Infused Olive Oil
1 teaspoon Kosher salt
½ teaspoon fresh oregano
½ teaspoon red chile pepper flakes crushed
2 tablespoons freshly-squeezed lemon juice

Directions

Rinse the artichoke hearts under cold water and pat dry with paper towels.
Over low heat, combine artichoke hearts, olive oil, salt, oregano and crushed chili flakes in a non-reactive saucepan. Cover and cook 10 minutes, stirring occasionally.

Remove from heat and let cool to room temperature. Stir in lemon juice.

Let cool for 30 minutes. They’ll taste even better if you wait overnight.

Transfer extra to air-tight glass container and refrigerate. Keep in an air-tight container up to 2 months.

For Toast
1 tablespoon of ricotta cheese or cream cheese (your choice). Spread onto toast. Add Artichoke hearts (that have been cut into smaller pieces). Add cut cherry tomatoes. Top with arugula and drizzle some fresh Chilean Picual

Recipe by Veronica Foods

Ingredients

Flat Bread Dough
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar

Mushroom Topping
1 large shallot, thinly sliced
2 tablespoons Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste

Directions

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Recipe by Veronica Foods

Ingredients

Shrimp & Sausage
1 1/2 pounds 21-25 wild shrimp
1/2 pound Andouille sausage, cut in 1/2″ dice
1 large shallot, minced
2 medium cloves garlic, minced
1 teaspoon garlic powder
1 1 teaspoon fresh ground pepper
1 tablespoon smoked paprika
1 tablespoon dried thyme
1 teaspoon salt
2 tablespoons Baklouti Fused Olive Oil

Shrimp Stock (optional)
chicken broth or stock will work here
3 cups water
shrimp shells
2 teaspoons sea salt

Grits
2 1/2 cups shrimp stock
1/2 cup heavy cream
3/4 cup quick grits
sharp white cheddar cheese, shredded (1 cup)
Salt and freshly ground pepper
3 tablespoons Fused Baklouti Chili Olive Oil

Sauce
1 tablespoon
3 tablespoons flour
1/2 cup shrimp stock
1 tablespoon tomato paste
1 cup heavy cream
1 tablespoon Fused Baklouti Olive Oil
1 teaspoon dried thyme

Directions
(Skip this step if using chicken broth or stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.

Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.

Heat the Baklouti olive oil in a large saute pan over medium-high heat. Add the cut up Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.

In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.

In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir in to the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though. Do not overcook the shrimp!

Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.

Recipe by Veronica Foods

Ingredients

5 Anaheim chiles
¼ cup Portuguese Chiquitita EVOO
½ lb. of linquica sausage
1 large onion, finely chopped
6 minced garlic cloves
2 springs of thyme
2 bay leaves
½ teaspoon of crushed red pepper (optional)
Kosher salt
Ground pepper
½ cup of dry white wine
3 cups of bottled clam broth or fish stock
1 ½ lbs. unpeeled red potatoes cut in halves
4 medium tomatoes cut in chunks
1 lb. of little-neck clams (cleaned and scrubbed)
2 lbs. of tiger shrimp (medium)
Finely chopped cilantro and parsley for garnish
Bread crumbs also for garnish before serving.

Directions

Roast Anaheim chiles under a preheated broiler, turning until charred all the way around. Let cool, peal skin and remove seeds and stem, chop coarsely.

In a large saucepan, heat EVOO until shimmering, add sausage and cook until tender (about 3 minutes). Add the chopped roasted chiles, onion, garlic, thyme, bay leaves, (crushed pepper-optional) and a generous pinch of salt and pepper. Cook for about 5 minutes until onions are translucent, stir in the wine and simmer over low heat until slightly reduced. Stir in clam broth, potatoes and tomatoes. Cover the saucepan and cook over low heat stirring occasionally until the potatoes are tender (20-25 min). Add clams to the saucepan, cover and cook with the same low heat for about 3 minutes, add shrimp, cover and continue to cook until the clams have opened – discard clams that haven’t opened. Season with salt and pepper. Serve stew in a bowl and garnish with cilantro, parsley and breadcrumbs.

Recipe by Veronica Foods

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

Directions

In the bowl of a food processor or blender, 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 while the machine is running. Extreme patience must be taken with this slow process, as too much olive oil poured in at once will cause the sauce to break.

Once the olive oil is completely poured in and emulsified, remove the aioli to a sealed container and refrigerate. This condiment is fabulous on coleslaw, sandwiches, egg salad sandwiches, shoes… basically anything.

**This recipe contains raw egg yolks. If you have a compromised immune system, you can use pasteurized eggs for this recipe.

Makes 1 1/4 cups of aioli

Recipe by Veronica Foods

Ingredients

2 cups of Peach White Balsamic
1 cup of fresh strawberries roughly chopped- smashed
Ingredients when serving:
1 cup of fresh strawberries sliced
1 lemon thinly sliced
Fresh mint leaves
8 cups of chilled sparkling water or seltzer water

Directions

In a 1 liter mason jar or container add the strawberries, pour Peach White Balsamic and refrigerate for at least an hour or up to four hours. The longer it sits, the more pronounced the flavor of the infused fruit will be. Strain, keep in a tightly sealed container and refrigerated up to two months.

To serve, add 1-2 tablespoons of shrub for every 8oz of chilled sparkling water or seltzer water. Add fresh fruit, lemon and mint. Serve chilled over ice.