Recipes Archive - Page 29 of 34 - D'Olivo Tasting Bar

CHICKEN & SPINACH POMEGRANATE SALAD

Recipe from Veronica Foods

Chicken
1 pound chicken breasts
1 tablespoon Oro Bailen Picual Olive Oil
1 tablespoon lemon juice
1 tablespoon fresh rosemary chopped finely
1 tablespoon fresh thyme chopped
1 tablespoons fresh sage chopped
Salt to taste

Prepare the chicken by marinating it in a bowl with olive oil, lemon juice, salt and herbs. Marinate for at least 30 minutes.
Grill the chicken on a grill pan, about 8 minutes per side, until browned and cooked through. Slice chicken.

Vinaigrette
1/4 cup (60ml) Oro Bailen Picual Olive Oil – or any Medium EVOO
4 tablespoons Pomegranate Balsamic vinegar
Freshly squeezed orange juice – 1 Orange
1 teaspoon dijon mustard
salt and pepper to taste
Whisk together all vinaigrette ingredients until well blended.

Spinach Salad
8-9 ounces baby spinach
3/4 cup pomegranate arils
1/4-1/2 cup (30-60g) feta cheese – Optional
candied pecans

Toss together all salad ingredients – add chicken and serve.

BAKLOUTI WAFFLES

Recipe from Veronica Foods

Ingredients
2 pounds baking potatoes (preferably organic) washed and scrubbed clean
1 large onion, grated
2 teaspoons baking powder
1 1/2 teaspoons table or fine sea salt
Freshly ground black pepper
2 tablespoons Baklouti Agurmato Olive Oil – or any olive oil of your choice
1/2 cup plus 2 tablespoons all-purpose flour
4 large eggs
Baklouti for greasing the waffle iron

Directions
Heat oven to 350. Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour. Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.

Try serving with Crispy Chicken

POMEGRANATE BALSAMIC MARINADE

Recipe from Veronica Foods

1/3 cup Pomegranate Balsamic
1/4 cup Garlic Infused Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly. Slowly drizzle in the olive oil whisking quickly and continuously. The marinade should become thick and emulsified. In a seal-able container or large zip lock bag, place your meat (pork, steak or even tofu) and thoroughly coat with the marinade. Refrigerate and marinate for 4-6 hours, turning the meat at least once during the process.
Bake/Broil/Grill your choice of meat or tofu and serve.

SMOKED SALMON TOASTS WITH SPICY HERBED CREAM CHEESE

Recipe from Veronica Foods

16 oz cream cheese
3 clove of fresh garlic, pressed or finely minced
1 teaspoon of Baklouti Olive Oil
½ teaspoon of dried Basil
½ teaspoon of grated lemon rind
Salt to taste (optional)
4 oz of cold-smoked salmon
Whole wheat crackers, bagels or toast
Chives for garnish

Whip with hand mixer on low speed to combine; cream cheese, garlic, Baklouti Olive Oil, Basil and lemon rinds.

Cover and place in refrigerator for at least an hour before serving.

Enjoy on toast, bagels, crackers and top each piece with a serving of smoked salmon, garnish with Chives.

HONEY LEMON GINGER CHICKEN WINGS

Recipe from Veronica Foods

4 lbs of chicken wings
¼ cup – Picual Olive Oil or any Mild or Medium EVOO
Sat and pepper, to taste
¼ cup of Honey Ginger Balsamic Vinegar
¼ cup of Sicilian Lemon Balsamic Vinegar
2 tablespoons of Cayenne fused Olive Oil
2 tablespoons of soy sauce.
2 scallions thinly sliced.

Preheat the broiler and set a rack in the center of the oven. In a large bowl, toss the chicken wings with the Extra Virgin Olive Oil and season with salt and pepper. Arrange the wings on a wire rack set over a large sturdy baking sheet. Broil for 45 to 50 minutes, turning once or twice, until the wings are cooked through and crisp.
Meanwhile, in a small saucepan, combine the balsamic vinegars and Cayenne Olive Oil and simmer for 1-2 minutes. Let cool, then whisk soy sauce.

In a large bowl, carefully toss the chicken wings with the balsamic/ Cayenne/soy mixture. Transfer the wings to a platter, sprinkle with the scallions and serve.

Kale with Ultra-Premium EVOO, Oranges & Garlic, Mani Style

Ingredients:

2 pounds kale trimmed, rinsed and drained

2/3 cup Ultra-Premium olive oil or (D’Olivo’s Mani Orange fused EVOO)

2 oranges with peel on, cut into 8 wedges each

6 garlic cloves peeled and thinly sliced

Salt and pepper to taste

Instructions:

Separate the kale into leaves, trim and rinse well. Drain thoroughly in a salad spinner.

Heat half the olive oil in a large, wide pot over medium heat and cook the garlic until soft. Stir in the orange wedges and cook together for a minute.

Add the kale, in batches if necessary, stirring it up so that the garlic and orange wedges are distributed evenly among the kale leaves. As the kale wilts, add more, mixing again, until all of it is inside the pot. Cover and cook for about 15 minutes, until the kale is tender. Season to taste with salt and pepper.

Remove from heat and drizzle in remaining olive oil. Serve hot, warm or at room temperature.

ORANGE CREAMSICLE CREPES

Recipe by Veronica Foods

Ingredients:
Crepes
2 eggs
1 cup of milk
1 ½ teaspoon of Whole Fruit Infused Mandarin Olive Oil
2/3 cup of all-purpose flour
Butter Infused Olive Oil to coat skillet

In a blender combine eggs, milk, flour salt and Mandarin Olive Oil. Process until smooth. Cover and refrigerate for an hour.
Heat a skillet over medium- high heat and brush with Butter Infused Olive Oil. Pour ¼ cup of crepe into pan tilting to completely coat the surface of pan. Cook 2-5 minutes, turning once, until golden brown. Repeat with remaining batter.

Filling
8 oz. ricotta cheese or cream cheese
1/4 cup powdered sugar
1 tsp Cara Cara Orange-Vanilla Balsamic Vinegar
(optional – orange zest)
2-4 tbsp heavy cream

Whip all of the above ingredients together in a mixer until smooth and creamy. If using cream cheese, whip this first until creamy and then add the other ingredients
Spoon about 2 Tbsp of the filling into one of the “corners” of the crepes and fold into ¼’s
Arrange on plate and sprinkle with mixed berries and powdered sugar to serve.

BULGUR SALAD WITH MEDITERRANEAN VEGETABLES & LEMONY-DILL VINAIGRETTE

Recipe From Veronica Foods

Ingredients:

2 cups bulgar
1/2 cup Dill Olive Oil
1/4 cup A-Premium White Balsamic
Juice and zest of one large lemon
1 cup cherry tomatoes, halved
1 can or cup of garbanzo beans, drained
1 large English cucumber finely diced
1 red or yellow bell pepper finely diced
2 tablespoons fresh flat leaf parsley, chopped
1/2 red onion finely minced
1 clove garlic finely minced
1 teaspoon ground cumin
1/2 cup crumbled feta (optional)
sea salt and pepper to taste

Directions
Soak the bulgur in very hot water (enough to cover the bulgur by 1″) along with a tablespoon of salt for 30 minutes. Drain and rinse with cold water until completely cooled and drained. Fluff and set aside. Combine all the other ingredients (except the feta) and mix well. Marinate these ingredients for up to an hour in the refrigerator. In a large bowl, combine the completely drained and cooled bulgur with the marinated ingredients, tossing well to combine and sprinkle with feta if using. Adjust the seasoning again and serve.

TRADITIONAL PAELLA WITH SHRIMP, CHORIZO, AND SPICY GORDAL OLIVES

Recipe From Veronica Foods

Ingredients:
4 tablespoons Australian Koroneiki EVOO
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper – cut into thin strips

1 Yellow Bell pepper – cut into thin strips
5 large cloves or garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
One large tomato diced or one 14 oz can diced
1 cup Deliza Gordal Olives stuffed with Garlic & Red Chile, halved
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice
Chicken broth – 6 cups
Lemon wedges

Instructions

Heat the broth in a pot over medium heat until it simmers. Turn off the heat and add the saffron threads, crumbling as you add them to the stock. Set aside to steep.

In a 16″ paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil and sauté peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, sauté the chorizo for about 5 minutes.

Season the chicken with salt, pepper, and smoked paprika. Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.

Add 2 more tablespoons of olive oil to the same pan. Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn’t burn.

To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don’t burn.

Preheat the oven to 425 F.

Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer. Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes.

Remove for oven and allow to rest for 10 minutes covered. Then Serve.

CORN BISQUE WITH CRISPY FRIED SHALLOTS & EVOO

Recipe From Veronica Foods

Ingredients:
8 ears of super sweet corn
3 shallots, thinly sliced
1 teaspoon fresh thyme leaves, woody stems discarded
1 large bay leaf
2 large cloves garlic, minced
2 quarts chicken or vegetable stock
1 cup of heavy whipping cream – optional
1 bunch chives, finely minced
1/4 cup + 2 tablespoons ultra-fresh, herbaceous, peppery olive oil such as Picual EVOO
fresh ground pepper and salt to taste

Directions
Optimally, this recipe is made in pressure cooker. However, excellent results can be achieved on the stove top.

Shuck the corn, cut the kernels off each ear reserving them and any liquid in a large bowl. Cut the cobs in half and reserve. In a 8+ quart pressure cooker or stock pot, sauté 2/3 of the sliced shallots for five minutes or until slightly golden in 1/4 cup of olive oil of your choice. Add the garlic and thyme, and sauté for another minute, making sure that the garlic does not brown.

To the pressure cooker or stock pot add the stock, cut corn, and cut cobs. If using a pressure cooker, cook under pressure for 15 minutes. If cooking via stove top, simmer the pot gently over low heat for 45 minutes.

Meanwhile, saute the remaining shallot in 1 tablespoon of olive oil until caramelized and fragrant and reserve.
At the end of the cooking process, remove the cobs and bay leaf and add the cream (if using). In a food processor or blender, process the entire contents of the pressure cooker/pot in batches. The liquid will be scalding hot so be very careful!

Strain through a fine mesh strainer discarding any corn particulate and adjust the seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately topped with minced chives, caramelized shallots, ground pepper, and a nice drizzle of throat catching UP EVOO.