Heat Sous Vide to 160F.
Create marinade by adding Rosemary EVOO, Fig Dark Balsamic, garlic, spice blend, salt and pepper into a bowl and whisk.
Place pork loin in Sous Vide bag, along with marinade, seal bag, removing all air. Place bag in the Sous Vide bath.
Cook for 3 hours.
Remove Pork Loin, pat dry with paper towel.
On Med/High Heat, place 12" cast iron skillet with 1 TBS Rosemary EVOO. Transfer dried Pork Loin to skillet and brown on all sides (approx. 2-3 minutes per side).
Remove and slice immediately, serve on platter with fresh Rosemary as garnish.
Serve this recipe with your favorite sides, such as roasted baby yukon potatoes and asparagus!
Pat salmon dry with paper towels and place in a large glass casserole dish. In a small bowl, combine the salt, sugar and pepper. Drizzle both sides of the salmon with gin/vodka and balsamic, sprinkle with seasoning mix, using your hands to coat the salmon (both sides) completely. Cover the casserole with plastic wrap, place weights on the top (a plate topped with a couple cans works really well) and refridgerate for 3 days. Every day, flip the salmon over and return the weights on top.
Once the salmon has cured for the 3 days (it will be firm to the touch and glossy), remove from the casserole and lightly rinse with cold water. Brush salmon with Dill olive oil before thinly slicing and serving. Place mayo, sour cream, horseradish and dill in a small bowl, whisk to combine. Serve Gravlax with horseradish cream and your favorite bagels and toppings.
In a bowl, whisk together the Neapolitan Dark Balsamic Vinegar, Dijon mustard, garlic, oregano, and basil; season with salt and pepper to taste.
In a gallon size zip bag, combine above mixture with chicken. Marinate for at least an hour or preferably overnight. Turn the bag occasionally.
Drain the chicken from the marinade before baking.
Preheat oven to 400 degrees F. Lightly oil a baking sheet.
Place chicken on baking sheet and roast in the oven until completely cooked through (160 degrees).
Serve hot over rice or vegetables, garnished with parsley or green onion, if desired.
Preheat an oven to 375°F. Coat a 9-by-13-inch baking dish (or 6 individual small baking dishes) with some butter infused olive oil
Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook, stirring occasionally, for about 2 minutes less than the package instructions.
Drain and transfer to a large bowl. While the pasta is still warm, drizzle with 30A Olive Oil's White truffle oil and stir well.
Add 4 tbsp 30A Olive Oil's butter Infused olive oil to a saucepan and heat over medium-high heat. Add the flour, paprika and mustard and cook, stirring well, until no visible flour remains, 1 to 3 minutes. Whisk in the milk, half-and-half and a generous pinch of 30A Olive Oil's Italian Truffle sea salt and bring to a boil. Simmer whisking frequently to smooth out any lumps. Remove from the heat. Add 30A Olive Oil's black pepper blend, nutmeg and 1 cup each of the Gruyère and cheddar. Stir until smooth.
Pour the cheese sauce over the macaroni, add the chives and stir well. Transfer to the prepared baking dish (or dishes) and top with the remaining cheeses. Bake until the top is lightly browned and the sauce is bubbly, 25 to 30 minutes.
Let stand for a few minutes before serving.
Preheat an outdoor grill or grill pan over medium-high heat. Once the grill is hot, add tomatoes and onions and cook until charred and tender. Remove from the grill and place in a food processor. Add garlic, cumin, chili powder, balsamic, cilantro and salt, blend until smooth and slightly chunky. Keep refrigerated until ready to server.
Heat oil in a large skillet over medium high heat. Working in batches if necessary, add tortillas and fry until crispy, about 1-2 minutes, flipping halfway through. Remove, letting any excess oil drip back into the skillet, and set aside on paper towels.
Return the skillet to medium-high heat, crack eggs (working in batches if necessary) into the skillet and cook until desired doneness is reached.
While the eggs are cooking, spread tortillas with refried beans and top with avocado slices. Add eggs to the tortillas and top with ranchero salsa and cheese crumbles. Garnish with lime wedges before serving.
Preheat oven to 400°. Place potatoes in a greased sheet pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, in a large ziplock, add mango habanero jam, melted butter and juice of 2 limes and remaining sea salt to the shrimp. Squish bag gently to cover all shrimps with jam. Remove sheet pan from oven; stir potatoes. Arrange asparagus and marinated shrimp on top of potatoes. Pour any extra marinade or liquid from the ziplock over vegetables and shrimp.Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and fresh mango.
Courtesy of Terrapin Ridge Farms
-Preheat oven time 340
-Combine all wet ingredients
-Combine all dry ingredients in a slightly larger bowl
-Mix the wet ingredients into the dry ingredients, careful not to over mix
-Add the zest
-Pour into a greased loaf pan leaving some room to rise (I used a baking spray) **You will have a small amount batter left from this recipe if you use a standard loaf pan. I used the remaining batter to make a mini loaf to give away. If you do this, it will be done much quicker than the larger one so keep an eye on it at the 40 min mark.
Bake at 340 for 25mins , then reduce heat to 325 for remaining 35 minutes. You may require additional baking time.
Adapted from a recipe shared by a loyal customer!
*** Can also be made with Blood Orange EVOO and Oranges in place of Meyer Lemon EVOO and Lemons
Adapted from "In the Kitchen with Fustini's"