Tagged "Balsamic"


Chocolate Balsamic Chicken Mole

Posted by Rachel Dougherty on

Ingredients

4 tablespoons UP Certified Extra Virgin Olive Oil
5 pounds skinless boneless chicken thighs
4 cups low-salt chicken broth
1 cup dark chocolate balsamic
1 1/4 pounds onions, sliced
1/2 cup shelled pumpkin seeds
6 large garlic cloves, sliced
4 teaspoons cumin seeds
4 teaspoons coriander seeds
4 ounces dried pasilla chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1 ounce dried negro chiles,* stemmed, seeded, torn into 1-inch pieces, rinsed
1/4 cup dried currants or raisins
3-4" strip of orange zest
1 1/2 teaspoons dried oregano
1/2 teaspoon cinnamon
Fresh cilantro for garnish 
Directions
Heat 1 tablespoon olive oil in a heavy stock pot over medium-high heat. Season the chicken with  with salt and pepper and and sauté in batches until golden brown, about 3 minutes per side. Place the browned chicken in a large bowl until all remaining chicken is browned.

Add the chicken back to the still warm pot with any juices. Add the broth, balsamic and orange juice; bring to a gentle simmer and cook for 25 minutes until the chicken is tender.

In a separate pot heat 2 tablespoons olive oil over medium-high heat. Add onions and sauté until golden brown, about 18 minutes. Reduce heat to medium. Add pumpkin seeds, garlic, cumin, and coriander. Sautéuntil the seeds and garlic begin to color, about 2 minutes. Add chillies and stir until soft, approximately 3 minutes.

Transfer the cooked chicken to a large bowl and reserve. Pour chicken cooking liquid into saucepan with onion mixture. Add the orange peel and oregano and cinnamon to the the pan. Cover and simmer until chiles are very soft, stirring occasionally, about 30 minutes. 
Remove from heat and working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce; stir to coat. 
This can be made up to two days ahead of time. It's actually even better the next day! Simply chill in a covered container and rewarm over low heat before serving. Serve with rice or warm corn tortillas,  along with a garnish of chopped fresh cilantro.
Serves 6

 

 

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Roasted Red Pepper & Carmelized Balsamic Onion Jam

Posted by Rachel Dougherty on

 

 This is caramelized onion and roasted red pepper jam.  And as jams go, it's chunky, spreadable, and concentrated.  However, this is where the similarities stop.  This is a savory jam, or condiment, if that definition speaks to your culinary comfort level.  
This condiment is both savory and pungent with the addition of Cayenne (Fused) Agrumato Olive Oil.  However, it's not designed to be over the top.  Its function is to accentuate or elevate the food it's served with.  Now focus on that Italian sausage bagel dog - just as ordinary as can be until we slather it in the onion-pepper condiment, right? Yes!  I promise if you take the time to make this exceedingly easy savory jam, you will elevate your ho-hum chicken breast, pork shop, baguette, and or eggs to new levels heretofore unknown.
 
Ingredients
1 large yellow onion thinly sliced (about one cup, packed)
1 jar red peppers drained, and finely chopped 
2 tablespoons Aged Fig Balsamic 
2 tablespoons + 2 tablespoons UP Certified Extra Virgin Olive Oil
1 tablespoon (+/- to taste) Cayenne (Fused) Agrumato Olive Oil 
1 teaspoon fresh thyme leaves
1 teaspoon sea salt or kosher salt - to taste
fresh ground pepper to taste 
Directions
In a heavy bottomed saute pan (cast iron if available) heat 2 tablespoons of Ultra Premium Extra Virgin Olive Oil over medium heat.  Add the onion and season with salt.  Slowly cook down the onions gently until the slowly become caramelized.  This will take about 20 minutes with constant stirring.  The goal here is to coax out the sweet, complex flavor of golden caramelized onions without actually burning them, as charring them will create bitterness.
During the last five minutes of cooking, add the chopped peppers, balsamic, ground black pepper, and thyme - increase heat to medium and continue stirring and cooking to reduce the balsamic.  Add the still hot mixture to the bowl of a food processor or blender along with one tablespoon (if desired) of Cayenne (Fused) Olive Oil, and one tablespoons of UP Certified Extra Virgin Olive Oil.  Process to desired consistency - I like a smooth paste. Adjust seasoning with additional salt and pepper if desired. 
Spoon in to a jar and allow to cool.  Serve with vegetable crudites, crackers, pork, chicken, sausages, as a replacement for Sriracha, or catsup, with fries, over eggs, with roasted potatoes - essentially, with everything.   
Can be stored in a sealed jar, chilled for up to a week.  
Makes about 1 cup of savory onion-pepper "jam" 
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Sweet & Spicy Italian Peppers Pickled in Oregano White Balsamic

Posted by Rachel Dougherty on

 

Tis the end of the summer growing season.  However, peppers, cucumbers, okra and other vegetables which make fantastic pickles are at their peak.


Spicy-Sweet Italian Pickled Peppers in Oregano White Balsamic

2 cups Oregano White Balsamic Condimento

1 cup water
4 whole cloves garlic
2 tablespoons kosher or pickling salt
2 cups sweet Italian peppers, sliced
1 ripe, red jalapeno, seeded and sliced 

Directions  
In a medium sauce pan, combine the water, vinegar, and salt.  Bring to a boil over medium heat.  Place the garlic and sliced peppers in a large mouth canning jar or two smaller jars. Pour in the hot boiled pickling liquid in to each jar, completely covering the peppers but leaving a head space of 1/2" from the top of the jar.  Allow to cool to room temperature and then refrigerate for 10 days before eating. Keep refrigerated and use within 1 month.  These peppers can be enjoyed as is or drained of pickling liquid and drizzled with a fresh, herbaceous extra virgin olive oil such as Frantoio, Coratina or FS17. 

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Balsamic Glazed Ham

Posted by Rachel Dougherty on

 

Ingredients

1 bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.

1 cup Maple Balsamic Condimento, or Cinnamon-Pear Balsamic Condimento
2 tablespoons Dijon or grainy mustard
Directions
Preheat the oven to 325.  

Line a large roasting pan with foil.  With a sharp knife, score the fat all over the ham in a diamond pattern.  Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake  for 1 hour.

Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat.  This process should be done slowly, taking approximately 25-30 minutes to complete.  When the balsamic condimento has become thick and syrupy and is reduced by half, remove from heat and whisk in the Dijon mustard.

After baking for an hour, remove the ham from the oven and increase the oven temperature to 350.  Using a pastry brush, liberally apply the balsamic glaze all over the ham, paying special attention to working it in to the scored portions.  Cover just the shank end with a small piece of foil to prevent it from burning.  Return the uncovered ham to the oven and roast for approximately 35 minutes, or until the glaze has caramelized and the ham is golden brown.  
Serves 8  
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Greek Style Chicken Slouvaki with Lemon, and Garlic Olive Oil Garlic Roasted Potatoes

Posted by Rachel Dougherty on

Chicken Souvlaki 
1 1/2 pounds boneless skinless chicken breast cut in 1" pieces

Marinade
1 cup whole milk plain yogurt
1/3 cup garlic olive oil
juice from half a lemon
1 tablespoon oregano white balsamic
2 teaspoons kosher salt
fresh ground pepper to taste

Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours. 


To cook the chicken, prepare a grill for indirect cooking, or preheat the oven to 400 F. The chicken can be cooked on skewers or in a single layer on a greased broiler pan.

If grilling, place the skewered chicken on to the grill over indirect heat, turn every two minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.

If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack or broiler pan. Cook the chicken on the top rack at 450 F. for 6 minutes and then turn the broiler on for an additional 4 minutes of broiling. Turn the chicken to brown each side. Serve immediately

Serves 4-6

 


Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half (or quarters if large)

Marinade
1/2 cup lemon olive oil
5 cloves fresh garlic, minced
3 tablespoons oregano white balsamic
1/2 cup chicken stock or water
2 teaspoons kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)

Preheat the oven to 400 F. Whisk the marinade ingredients except the water in a large bowl. Toss the potatoes with the marinade and arrange in a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty-golden brown. Adjust seasoning as necessary and serve sprinkled with fresh parsley.

Serves 6 as a side dish

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