Ingredients:
| 1 lb | Salmon Fillets (4) |
| 1/4 lb | Wild Mushrooms (Chanterelles, Black Trumpets, Porcini, etc.), coarsely chopped |
| 1 Medium | Sweet Onion, thinly sliced |
| 1/2 cup | Heavy Cream |
| 1/4 cup | INFUSED Wild Mushroom & Sage Olive Oil, divided |
| 1/4 cup | INFUSED Traditional Balsamic Condimento |
| To Taste | Sea Salt and Fresh-Ground Black Pepper |
Directions:
In a heavy-bottomed, large sauté pan over medium heat, add 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil. Sprinkle sliced onions with a little sea salt and add to the INFUSED Wild Mushroom & Sage Olive Oil, stirring occasionally, until golden brown, about 5 minutes.
Add the wild mushrooms. Sauté until both the mushrooms and onions become deep golden brown and caramelized.
Deglaze the pan with INFUSED Traditional Balsamic Condimento. Simmer gently and cook until reduced by half.
Add the cream. Stir to combine and cook until the mixture thickens slightly, approximately one minute. Season with salt and pepper to taste. Set aside.
Lightly score the salmon skin in several places with a sharp knife without penetrating the flesh. Pat the fillets dry and season with salt and pepper to taste. In a large skillet, heat remaining 2 TBSP of INFUSED Wild Mushroom & Sage Olive Oil over medium heat. Pan sear the fillets, for approximately two minutes per side, taking care not to overcook.
Serve the salmon with the balsamic-mushroom sauce over the top. Can be accompanied by pasta, quinoa or brown rice.
Serves 4
Ingredients:
| 1 TBSP | INFUSED Wild Raspberry White Balsamic Vinegar |
| 1 TBSP | Mayonnaise |
| 2 tsp | Dijon Mustard |
| 2 each | Crisp Apples (Gala, Granny Smith, or Pink Lady), sliced thinly |
| 1 cup | Napa Cabbage, shredded |
| ¼ cup | Green Onions |
| ¼ cup | Parsley |
| 8 slices | Sour Dough Bread |
| 1/3 cup | INFUSED Blood Orange Olive Oil |
| 8 oz | Camembert or Brie Cheese, sliced |
In a large mixing bowl, whisk together INFUSED Wild Raspberry White Balsamic Vinegar, dijon mustard, and mayonnaise. Season to taste with salt and pepper. Add shredded cabbage, sliced apples, parsley, and chopped green onion. Toss to coat well.
Prepare 2 sandwiches: heat a large heavy skillet over high heat. Lower heat to medium. Brush both sides of each bread slice with INFUSED Blood Orange Olive Oil. Toast one side of 4 pieces of bread, approximately 2 minutes, until lightly browned. Turn over two bread slices. Layer 2 ounces cheese and sliced apple slaw on each of these two slices and then top with the remaining two toasted bread slices, placing toasted side down.
Continue toasting the sandwich until nicely browned on the bottom. Turn sandwich with a spatula to toast the remaining side, pressing down slightly to encourage melding of the cheese and apple slaw.
Repeat to make 2 additional sandwiches with remaining 4 slices of bread. Serve immediately.
Serves 3.
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 any Ultra Premium Extra Virgin Olive Oil until golden brown and delightfully crisp.
Anywhere oil is used, Ultra Premium Extra Virgin Olive Oil can and should be used.... even in classic and updated German recipes.
Ingredients:
For the Schnitzel:
| 4 7-8 oz. | Boneless Center-Cut Pork Chops, pounded to 1/4-inch thick* |
| 1/2 cup | Fine Bread Crumbs |
| 1/2 cup | All-Purpose Flour |
| 2 | Eggs |
| 1/4 cup | Whole Milk |
| 1 tsp | Sea Salt |
| To Taste | Freshly Ground Pepper |
| For Frying | Extra Virgin Olive Oil |
| (optional) | lemon wedges |
*You can substitute boneless, skinless chicken breasts here too!
For the Baby Arugula Pesto with Lemon
| 4 cups | Baby Arugula, washed and dried |
| 1/2 cup |
Extra Virgin Olive Oil |
| 1/3 cup | Pecorino Romano |
| 2 large |
Garlic Cloves |
| 1/4 cup | Almonds, blanched and toasted |
| 1 TBSP | Fresh Squeezed Lemon Juice |
| To Taste | Salt and Freshly Ground Pepper |
Directions:
For the Baby Arugula Pesto with Lemon
Combine all the ingredients in the bowl of a food processor, or in a blender, and process until smooth.
For the Schnitzel
Heat 2 inches of Ultra Premium Extra Virgin Olive Oil in a heavy frying pan, (a seasoned cast iron pan is ideal) until the oil reaches 350.
Whisk the milk with the eggs and a pinch of salt and add to a shallow pie plate or dish.
Add the bread crumbs to a similar shallow dish.
Whisk the salt and pepper into the flour and add to another shallow dish.
Dredge the pork chops first in the seasoned flour, then into the eggs (being sure to coat the pork chops completely at every step), and then finally into the bread crumbs.
Gently add the pork chops to the heated olive oil, being careful not to overcrowd the pan, and fry for approximately 3 minutes per side, until golden brown.
Remove each pork chop to a wire rack while frying the remaining pork chops.
Serve immediately with Baby Arugula Pesto. Add lemon wedges, if desired.
Ingredients:
For the Shrimp & Sausage
| 1 1/2 lbs | Shrimp, 21-25 count |
| 1/2 lb | Andouille Sausage, cut in 1/2" dice |
| 1 large | Shallot, minced |
| 2 cloves | Garlic, minced |
| 1 tsp | Garlic Powder |
| 1 tsp | Freshly Ground Black Pepper |
| 1 TBSP | Smoked Paprika |
| 1 TBSP | Dried Thyme |
| 1 tsp | Salt |
| 2 TBSP | Baklouti Green Chili Fused Olive Oil |
For the Grits
| 2 1/2 cups | Shrimp Stock or Chicken Stock |
| 1/2 cup | Heavy Cream |
| 3/4 cup | Quick Grits |
| 1 cup | Sharp White Cheddar Cheese, shredded |
| 3 TBSP | Baklouti Green Chili Fused Olive Oil |
| To Taste | Salt and Freshly Ground Pepper |
For the Sauce
| 3 TBSP | All-Purpose Flour |
| 1/2 cup | Shrimp Stock or Chicken Stock |
| 1 TBSP | Tomato Paste |
| 1 cup | Heavy Cream |
| 1 TBSP | Baklouti Green Chili Fused Olive Oil |
| 1 tsp | Dried Thyme |
Directions:
(Skip this first step if using chicken stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, and black pepper. Toss the shrimp in the spice mixture to coat.
Heat the Baklouti Green Chili Fused Olive Oil in a large saute pan over medium-high heat. Add the Andouille sausage pieces and saute until just barely golden brown. Add shallots and cook for another minute. Finally, add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Be careful not to overcook. Remove the shrimp and sausage mixture and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp or chicken stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes.
Add the cheese and
Baklouti Green Chili Fused Olive Oil. Adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Green Chili Fused Olive Oil, over medium-high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir into the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir, heating until warmed through.
Serve the shrimp and sauce over the hot grits with more Baklouti Green Chili Fused Olive Oil drizzled over the top, if desired.
Serves 6.
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