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.