Recipe : Antipasto Pasta Salad

Antipasto Pasta Salad

1/2 lb pasta (seashell)

1/8 lb salami genoa, chopped)

... 1/8 lb pepperoni, chopped)

1/4 lb asiago cheese (diced)

3 ozs black olives (drained and chopped)

1/2 red bell pepper (diced)

1/2 green bell pepper (chopped)

1 1/2 tomatoes (chopped)

3/8 oz salad dressing (dry, mix)

3/8 cup The Olive Oil Experience 100% Extra Virgin Olive Oil

1/8 cup The Olive Oil Experience Traditional Balsamic Vinegar

1 tbsp dried oregano

1/2 tbsp dried parsley

1/2 tbsp grated parmesan cheese

sea salt

cracked black pepper


Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.

In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.

To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

serves 6

 

 

Recipe : Vietnamese Fresh Shrimp Spring Roll

Vietnamese Fresh Shrimp Spring Roll

Here's a recipe that embodies spring. It's Easy, light, healthy, and delicious. In this application we are using the Honey Ginger White Balsamic Vinegar in combination with our Toasted Sesame Oil for a magnificent flavor explosion.

Vietnamese Fresh Shrimp Spring Roll
1 package clear edible rice paper sheets
1/2 lb U20 shrimp (cooked, peeled, deveined, halved)
1 bunch fresh cilantro leaves, washed and dried
1 bunch or bag of fresh baby spinach leaves (washed and dried)
1cucumber peeled and cut into very,very thin strips

1 carrot peeled and then shaved in to long, thin strips
2 green onions, thinly sliced
1 package vermicelli rice noodles

4 tablespoons good quality soy sauce

4 tablespoons + 1 teaspoon The Olive Oil Experience Honey Ginger White Balsamic Vinegar

2 teaspoons The Olive Oil Experience Toasted Sesame Oil

Dipping Sauce
Hoisin Sauce to taste
chopped roasted peanuts
or spicy Vietnamese fish sauce

Directions:

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic . Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic  and set aside

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonfulls of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets).
Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).


Serves 6

Recipe : Balsamic Glazed Ham

Balsamic Glazed Ham Recipe

Ingredients
1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.
1 cup The Olive Oil Experience Aged Maple Balsamic
2 tablespoons Dijon or grainy mustard
...

Directions
Preheat the oven to 325.


Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete. When the balsamic has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.



After baking for an hour, remove the ham from the oven and increase the oven temperature to 350. Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions. Cover just the shank end with a small piece of foil to prevent it from burning. Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.


Serves 8

Recipe : Chicken Salad Sandwiches with a Kick

 Chicken Salad Sandwiches with a Kick!

1 cut up chicken breast
2 green onion diced
2 tbsp chopped cilantro
2 tbsp sweet pickle relish
1/2 cup mayo
1/2 tsp Southwest Sedona Seasonings from 2 Snooty Chefs
( to taste ) Harissa Hot Olive Oil from The Olive Oil Experience

... put chicken breast, green onion and cilantro in food processor for a rough chop, add pickle relish, Southwest Sedona seasoning, Harissa Olive Oil and pulse the food processor a couple times to mix. add mixture to a medium sized bowl,then add mayo and stir. refrigerate for 1 hour then spread on your favorite bread, wrap or whatever you choose, we put a slice of sharp cheddar on our sandwich.

its really good and has a nice little kick!

Enjoy