Ormond Beach Olive Oil Freshest Olive Oils In The World!

Asiago & White Truffle Mashed Potatoes

Ingredients

6 pounds Yukon Gold potatoes, unpeeled
1 stick (8oz.) unsalted butter
 2 medium cloves garlic
1 cup half & half
1 tablespoon  White Truffle Oil
1 cup grated Asiago Cheese
Sea salt & fresh cracked black pepper to taste
Optional:  Finely minced, fresh chopped flat leaf parsley for garnish


Dice potatoes, making sure all are relatively the same size. Place in a large saucepan add the salt, and cover with hot water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes are tender throughout when poked with a fork.  Heat the half-and-half, butter and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside. Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream-butter mixture, grated Asiago and truffle oil.  Stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.



Simple Brined, Mushroom-Sage Extra Virgin Olive Oil Basted Turkey
1 Turkey about 12 pounds

For The Brine

1 1/2 cups kosher salt
2 1/2 gallons cold water

Roasting
3 tablespoons  Mushroom Sage Extra Virgin Olive Oil
1 tablespoon freshly ground pepper
1/2-3/4 cups chicken stock, as needed

Place Turkey and enough brine to cover in a large pot. Refrigerate for 12 to 24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine.  Preheat oven to 400° rub 2 tablespoons mushroom sage extra virgin olive oil over the skin of turkey. Sprinkle pepper over skin and in  cavity. Tuck wing tips under loosely truss legs and place turkey on a V-shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven.  To ensure the bird cooks evenly rotate roasting pan 180° every 30 minutes. Roast for about one hour remove foil and baste Turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom sage extra virgin olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone.  If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165° total roasting time should be about two to two and three-quarter hours. Let bird rest least 20 to 30 minutes before carving.



Maple-Balsamic Glazed Pork Chops with Thyme Poached Quince

Pork Chops

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon Chipotle Extra Virgin Olive Oil
3 tablespoons finely sliced shallots 
1/3 cup Aged Pure Maple Balsamic

Thyme Poached Quince
1 1/2 cups water
1 cup Pomegranate Quince White Balsamic
1 - 3" sprig fresh thyme
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)

Instructions 

Thyme Poached Quince
Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme.  Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.

Pork Chops
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Chipotle Oil over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.

To serve, ladle the pan sauce and quinces over the pork chops.

Serves 4


Pomegranate Balsamic Glazed & Grilled Rib-Eye Steak - Like A Boss!















Oh yeah baby!  This recipe couldn't be more simple or flavorful.  It also doesn't hurt that rib-eye steak is an amazing cut of beef.  Due to its intrinsic marbling it's also a forgiving cut even when slightly over cooked.

Pomegranate Balsamic Grill Sauce
1/3 cup  Pomegranate Balsamic
1/4 cup  Garlic Olive Oil
1 Tbs. good quality Dijon style mustard
2 teaspoons kosher or sea salt

Instructions
Prepare the grill or broiler.  In a medium bowl, whisk the mustard with the salt, and balsamic until blended thoroughly.  Slowly drizzle in the olive oil whisking quickly and continuously.  The marinade should become thick and emulsified.   In a seal-able container or large zip lock bag, place up to four rib-eye steaks and thoroughly coat with the marinade.  Refrigerate and marinate for 4-6 hours, turning the steaks at least once during the process.

Proceed with grilling or broiling the steaks.  After cooking, allow the steaks to rest, loosely covered at room temperature for 10 minutes before serving.

Roasted Hasselback Potatoes With Garlic Infused Olive Oil

8 medium red new potatoes
1/2 cup garlic olive oil ( You could also substitute with any non-infused UP EVOO or Chipotle Olive Oil, Gremolata Olive Oil, Baklouti Chili Olive Oil, Harissa Olive Oil, or Mushroom Sage Olive Oil)
2 teaspoons kosher salt
fresh ground pepper to taste
1 cup grated cheddar (optional) or any other melting cheese of your choice
1 tablespoon fresh chopped chives for garnish

Preheat the oven to 400 F.

Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.

Pour the olive oil in to a large bowl or container.  Toss the potatoes liberally in the olive oil, making sure to get it in between the slices.  Arrange the potatoes on a foil lined baking sheet, cut side up.  Sprinkle with salt and pepper to taste, making sure to season in between the slices.

Bake for 30 minutes until the edges begin to turn golden brown.  If desired, remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.

Adjust seasoning to taste, sprinkle with fresh chives for garnish, and serve with sour cream.

Serves 4


Truffled Butternut Squash Trottole & Cheese

Ingredients 
2 cups butternut squash peeled, cubed in 1" pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste

Preheat the oven to 375 F.  

Grease a 13" x 9" baking dish with garlic olive oil. 

Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer.  Simmer for approximately 15 or until the squash is fork tender.  Drain and reserve.

Bring a large stock pot of salted water to a full boil.  Add the pasta and cook based on the package instructions to al dente.

In a large stock pot, heat the garlic olive oil over medium heat.  Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden.  Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.  

Slowly pour the milk into the flour roux, whisking constantly.  Add the cream and continue whisking until thickened.  

Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth.  Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine.  Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese.  Stir to melt and combine.  Taste for seasoning and adjust with salt and pepper if desired.

Add the truffle oil, and the pasta.  Mix well and pour into the prepared baking dish.  Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.  

Serves 6-8

Fresh Snapper, Mediterranean style

snapper

 

Time to get into the grilling season:

Ingredients:

  • 4 pieces of snapper fillet
  • 6 tbsp Lemon extra virgin olive oil
  • 2 tbsp finely sliced lemon & thyme
  • Freshly ground black pepper
  • 4 small zucchinis, cut in half lengthwise
  • Salt
  • 3 tsp pine nuts, toasted
  • 12 cherry tomatoes, quartered
  • 8 basil leaves, finely sliced
  • Juice of 1 lemon

Directions:
Dry the snapper fillets using paper towels. Place fillets on a plate and coat with
extra virgin olive oil and the lemon thyme, and season with freshly ground black pepper.
Coat the zucchinis with 2 tbsp Fruity extra virgin olive oil and season with salt and pepper.
In a bowl mix the pine nuts with the cherry tomatoes, basil leaves, lemon juice and remaining 2 tbsp olive oil.
Grill the fish and zucchini for 3-4 minutes on each side. Season the fish with salt. Serve the fish and zucchini on 4 plates, spooning the dressing over the fish.

Bon appétit!



Lemon Basil Pasta with Peas

lemon_basil_pasta

Ingredients:

  • 8 oz whole wheat linguine
  • 2 Tbsp butter infused olive oil
  • 2 shallots, finely chopped
  • ½ cup chicken stock
  • 1 cup peas, I used frozen
  • 1 lemon for zest
  • 1 tsp. Lemon fused olive oil
  • ½ cup sour cream
  • ¼ cup Parmesan, grated
  • ¼ cup basil
  • Fresh cracked black pepper

Preparation:

Bring a pot of salted water to boil and add the pasta. As that is working, add your butter infused olive oil in a large pan.  Add the shallots and allow to cook until soft, about 3 or 4 minutes. Then add the chicken stock and allow it to reduce by half.  When ready, add in the peas and the zest of ½ a lemon.

Remove the sauce pan from the heat and add the sour cream. Mix gently to allow the cream to melt and create the sauce. Be careful not to melt the cream all the way and make your sauce runny.

As soon as the pasta is done, drain and add to the sauce and peas mixture. Mix to incorporate the sauce evenly throughout.  You can add some of the pasta water if it’s too dry.

For an extra kick of lemon and a pretty garnish, cut the zested lemon in half and sear on a very hot skillet or grill for 1 to 2 minutes. Add the juice of the grilled lemon to the pasta.

Sprinkle with the grated Parmesan, basil, and fresh cracked pepper. Serve with a side of grilled lemon.



 

Lemon Greek Roasted Potatoes

These are absolutely delicious, and easy to prepare!
LEMON GREEK ROASTED POTATOES
Ingredients:

  • 1 lb potatoes (4 Med. To Large), peeled
  • 1⁄2 cup Sicilian Lemon White Balsamic Vinegar
  • 1⁄3 cup Meyer Lemon olive oil
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon sea salt
  • 1⁄4 teaspoon fresh ground black pepper
  • 1 can chicken broth

Directions:
Peel potatoes and cut them in half (from medium size potatoes, quarter if large).
Let them stand in water while preparing sauce.
Combine all other ingredients in a gallon size “zipper” bag, and shake to combine.
Dry off the potatoes, and put all of them in the bag and let marinate for 2 hours.
Preheat oven to 400 degrees.
Put the potatoes and marinade in a large casserole, preferably a white Pyrex dish
Roast for 1hr 10min, turning occasionally.
There should be plenty of sauce left over after roasting.
You can put these under the broiler for 5 minutes to crisp them up if you prefer.
Enjoy!!!



Blood orange caramelized salmon fillets with roasted pesto tomatoes

This is one easy, healthy, quick dinner that makes you look like a culinary chef:

Quickly sear both sides of salmon fillets in our blood orange olive oil until slightly brown.

salmon filletsSprinkle with cracked black pepper and sea salt. Layer on a slice of lemon.

Place the fillets in a glass corning wear dish in a pre-heated oven, uncovered on 400 deg. for 12-15 min.

Finally, the last 2–4 min, splash on our pomegranate or blackberry ginger balsamic vinegar
(don’t let the vinegar burn), remove them from the oven and let them sit the last few minutes
in their own juices (they will continue to cook for a little while longer).

Of course I like my tomatoes better when they are in season. However, when you roast them,
it pulls out all the flavors.

Next, slice a tomato into thick sections, spread on some pesto of choice, sprinkle our fig
balsamic on top and add some grated pecornio cheese.

Bake in the same oven, top rack with the salmon until the cheese melts and browns up slightly 12-15 min.

ENJOY!!!! 30 MIN GOURMET MEAL FOR ALL.







Tuscan/Lemon Shrimp Tetrazzini

shrimp_tetrazziniIngredients:

  • 2 tablespoons Ultra Premium Extra Virgin Olive Oil
  • 1 onion, chopped
  • 8 ounces shrimp, shelled and deveined
  • 8 ounces fresh mushrooms, sliced
  • 2 cloves of garlic
  • 1 diced tomato
  • 1/4 cup all-purpose flour
  • 1/4 cup Heavy Cream
  • 1 teaspoon salt
  • Pepper to taste
  • 2 cups milk
  • ¼ cup of white wine
  • 2/3 package spaghetti
  • 1/4 cup grated Parmesan cheese

Directions:
Cook spaghetti in a large pot of boiling salted water until al dente. Drain well with cool water. Toss your noodles into a mixing bowl & Top with our Lemon olive oil, garlic olive oil, herbs de Provence or the Tuscan Infused Olive Oil until well coated.

Over a medium-low heat, add olive oil, garlic, mushrooms, tomato & onion stir until onion is soft and caramelized. Combine flour, cream, salt, milk, and white wine in the saucepan. Mix well. Return the saucepan to the heat and cook until sauce thickens. Add in your shrimp, stir until well coated and remove from the heat after 5 min.

Pour sauce into the bowl containing the noodles and mix well.
Sprinkle the Parmesan cheese on top of the mixture and serve with some crusty bread.