Recipe : Red-Wine Vinegar Marinade

Ingredients

• 1/3 cup(s) The Olive Oil Experience red-wine vinegar
• 2 tablespoon(s) The Olive Oil Experience 100% extra virgin olive oil
• 1 tablespoon(s) Dijon mustard
• 2 teaspoon(s) minced garlic
• 1 teaspoon(s) Spice Galleria Italian seasoning
• 1/4 teaspoon(s) Spice Galleria ground black pepper

Directions

1. Whisk all ingredients until well blended.
2. Makes 1/2 cup, enough to marinate 1 to 1 1/4 pounds of steak.
3. You can make this up in quantity and store about 1 month in the refrigerator.
4. Just shake again before using.
5. Discard any marinade that has been in contact with raw meat.
6. If you want to baste the meat with marinade, set some aside before adding the meat.

Recipe : Chipotle and Honey-Serrano rib-eye steaks

1/2 Cup The Olive Oil Experience Honey-Serrano Vinegar

1/2 Cup The Olive Oil Experience Chipotle Olive Oil

1 tablespoon sea salt

2 cloves Garlic, Minced

fresh ground pepper to taste

4 - 8 to 10 oz. rib-eye steaks

Combine the salt, vinegar, garlic, and pepper.  Slowly whisk in the the chipotle olive oil.  Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container.  Pour the marinade over and massage it in to the steaks.  Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.

Prepare a medium charcoal or gas grill, and cook to desired doneness.  Allow to rest for 10 minutes before serving.

Serves 4

Recipe : Balsamic & Lemon Pepper Vegetable Skewers

Ingredients

2 tablespoons The Olive Oil Experience traditional balsamic vinegar
2 tablespoons Spice Galleria lemon pepper seasoning
1/4 cup pineapple juice
4 ounces baby portabella mushrooms, halved
1/2  large yellow bell pepper, cut into large pieces
1/2  large red onion, cut into large pieces
1/2  medium zucchini, cut into thick slices
3/4 cup grape tomatoes, whole
1/2  large red bell pepper

 

Directions

 

Mix balsamic vinegar, Lemon Pepper Seasoning and pineapple juice in a large plastic zipper bag. Add the vegetables and toss to coat. Refrigerate for 2 to 3 hours, occasionally tossing the bag to re-coat the vegetables.

Place vegetables on skewers, alternating the vegetables. Heat a grill or grill pan to medium-high. Place skewers on the grill and cook for 10 to 15 minutes, turning and brushing the vegetables with the leftover marinade.

Recipe : Silky Garlic Mashed Potatoes

Ingredients:

2 lbs. Yukon Gold potatoes
2-3 whole garlic cloves, outer skins removed
1½ cups whole milk
¼ cup The Olive Oil Experience 100% extra virgin olive oil
Sea salt to taste
¼ cup Parmigiano-Reggiano cheese

Place potatoes and garlic cloves in medium stockpot. Cover with water and bring to boil. Simmer, covered for 20-25 minutes until tender. Drain. In a medium saucepan, heat milk until just to boiling point. Set aside.

Process potatoes and garlic through a potato ricer or food mill. Transfer to a medium-sized bowl. Slowly add olive oil and salt, incorporating completely. Then, add the milk in a thin stream, until well-beaten and fluffy. Finally, return the mixture to a low heat, add cheese to blend. Season to your taste and serve!

serves 4-6

Recipe : Easy Marinated Shrimp on the Grill

Easy Marinated Shrimp on the Grill

 

Ingredients

 

 

16  raw fresh peeled large shrimp

 

1/2  cup The Olive Oil Experience garlic olive oil

 

1/2  cup The Olive Oil Experience pineapple balsamic

 

1/2  tsp Spice Galleria sea salt

 

1/2  tsp Spice Galleria ground black pepper

 

16  skewers

 

 

Directions

 

 

Mix olive oil, balsamic, sea salt and pepper together in a bowl and whisk. Put the mixture in a Ziploc bag and add shrimp, shake and refrigerate for 30 minutes to an hour.

 

Heat grill to medium, put 4 shrimp on each skewer and grill 5 minutes per side turning only once.

 

Serves 4

 

 



Recipe : Italian Style Grilled Vegetables

Ingredients

Serves: 4

• 1 red bell pepper, seeded and sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• 2 portobello mushrooms, caps sliced
• 2 tablespoons The Olive Oil Experience 100% extra virgin olive oil
• 1 teaspoon Spice Galleria oregano
• 1 tablespoon The Olive Oil Experience traditional balsamic vinegar
• 1/3 teaspoon Spice Galleria sea salt
• 1/4 teaspoon Spice Galleria black pepper

 

 

Preparation method

1.

Preheat grill to high and coat a grill-safe baking sheet with nonstick cooking spray.

2.

Toss vegetables with olive oil and oregano on the baking sheet. Place sheet on the grill and close the lid.

3.

Grill for about 7 minutes, then open the grill and turn the vegetables over. Grill for 4 more minutes, until tender and browned.

4.

Transfer vegetables to a bowl and drizzle with balsamic vinegar. Season with salt and pepper and serve.

 

Recipe : Balsamic Roasted Brussels Sprouts

Ingredients

3 cups brussels sprouts cut in half
3 tbsp. The Olive Oil Experience Traditional Balsamic Vinegar
3 tbsp. The Olive Oil Experience 100% Extra Virgin Olive Oil
salt and pepper to taste

Directions

Pre-heat oven to 375 degrees.

Whisk together the vinegar, salt and pepper together in a small bowl. Slowly incorporate the olive oil until a dressing is formed. Place the brussels sprouts in a single layer on a baking sheet. Drizzle the oil and vinegar over the sprouts and gently toss to coat. Bake for 25 minutes, turning once. Sprouts are done when they are lightly browned.