Category Archives: Entree

17 Mar

Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak

Ingredients Pomegranate Balsamic Grill Sauce 1/3 cup our Pomegranate Balsamic 1/4 cup our Organic Garlic Olive Oil 1 Tbs. good quality Dijon style mustard 2 teaspoon kosher or sea salt Directions Prepare the grill or broiler. In a medium bowl, whisk the mustard with the salt, and Balsamic untill blended thoroughly. Slowly drizzle in the

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16 Feb

Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey

Ingredients 1 Turkey about 12 pounds   For The Brine 1 1/2 cups kosher salt 2 1/2 gallons cold water   Roasting 3 tablespoons Wild Mushroom & Sage Infussed Olive Oil 1 tablespoon freshly ground pepper 1/2-3/4 cups chicken stock, as needed   Directions Place Turkey and enough brine to cover in a large pot.

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16 Feb

Conchigliette with Pork and Wild Mushroom Sugo with Black Truffle

Ingredients 1 pound ground pork, beef or even turkey, but preferably freshly-ground pork 2 cups finely diced wild mushrooms 1/2 cup grated Pecorino cheese 2 large shallots, sliced 3 cloves garlic, chopped 2 medium carrots finely diced 1 stalk celery, finely diced 2 cups good quality red wine 1 cup crushed tomatoes 2″ sprig fresh

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05 Apr

Baby Arugula – Lemon Pesto… And Some Schnitzel Too

Here we have a pork chop, also known as schnitzel in German cuisine, pounded to 1/4-inch thick, breaded, and then pan fried in UP Extra Virgin Olive Oil until golden brown and delightfully crisp. Anywhere oil is used, Ultra Premium Quality Extra Virgin Olive oil can and should be used…. even in classic and updated

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05 Apr

Chicken Saltimbocca… With Liberties

This is actually a mash-up of Chicken Saltimbocca and Chicken Piccata. 4 – boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4″ thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine

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