| 2 cups |
INFUSED Maple Balsamic Vinegar |
| 1/2 cup | INFUSED Chipotle Olive Oil |
| 1 TBSP | Sea Salt |
| 2 cloves | Garlic, minced |
| 8 10 oz | Freshly Ground Black Pepper |
| To Taste | Rib-Eye Steaks |
Directions:
Combine the salt, INFUSED Maple Balsamic Vinegar, garlic, and pepper. Slowly whisk in the the INFUSED Chipotle Olive Oil.
Place the steaks in a Ziploc bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it into the steaks. 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 8.
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Perfect appetizer for a crowd. This recipe uses a combination of Infused Herbs de Provence olive oil and INFUSED Lavendar Dark Balsamic Vinegar. It is equally crowd pleasing with Tuscan Herb Olive Oil and Neapolitan Herb Dark Balsamic Vinegar - or try Spicy Calabrian Pesto Olive Oil for a little kick.
Recipe Credit: EatingWell.com, Photo Credit: Rachel Marek
1 lb Large mushrooms (12-14)
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Ingredients:
| 3/4 cup |
Water |
| 2 lbs | ripe peaches (about 6) |
| 1/2 med |
English Cucumber |
| 2 med |
jalapeno peppers |
| 1/2 med |
Red Onion |
| 1/4 cup | Fresh Basil |
| 1/4 cup | Lemon Juice, freshly squeezed |
| 2 TBSP | INFUSED Basil Olive Oil |
|
1/4 cup 1/4 cup 1 med To Taste |
INFUSED Peach White Balsamic Vinegar INFUSED Sherry Reserva Vinegar Avocado (for Garnish) Kosher Salt |
Remove the lamb chops from pan, cover and set aside. Note: they will cook more when added back to the pan.
Whisk INFUSED Lavender Dark Balsamic and Lavender Infused Honey in pan. Cook for 1 minute until mixture begins to thicken. Add the lamb chops back into the pan and cook to desired doneness (120F - rare, 130F - medium, 145F - well done)
Remove and garnish with parsley.
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