Tagged "Marinade"


Where have you been my whole life, Chimichurri?

Posted by Rachel Dougherty on

 

Like a bright star in the night sky, tangy, vibrant chimichurri can illuminate dishes such as grilled or roasted meats, roasted vegetables, starchy dishes, and even seafood. There are no rules about when or where you can use this versatile condiment to bring a splash of flavor and pleasing contrast to your culinary creations. By using exceptional ingredients, even in simple applications such as this, a high level of refinement can be obtained. The finest, freshest olive oil on the planet, used as the base for Chimichurri pays homage to the early harvest green fruit notes unique to UP extra virgin olive oil. The green herbaceous flavors will elevate your chimichurri to levels heretofore unknown.   

Chimichurri Sauce
Ingredients
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup pinot noir red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup Certified UP Extra Virgin Olive Oil
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. Freezes well for future use. 
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 1/2 cups of condiment. 
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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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Balsamic Syrup

Posted by Rachel Dougherty on

This is a simple syrup that can be made ahead of time. It can be added to roasted veggies, salads, grilled meats, or desserts. Try using your favorite flavor of Dark Balsamic!

Ingredients:

2/3 Cup Traditional Balsamic Vinegar
1 Tablespoon dark brown sugar, packed

Method:

In a non reactive sauce pan, combine sugar and balsamic. Boil over medium low heat for about 3 minutes stirring it constantly using a wooden spoon. You will know its ready when its thick and syrupy. Syrup will stay fresh for about a month in a sealed container, keep refrigerated.

Makes about 1/4 Cup

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Perfect 4 Ingredient Meat Marinade

Posted by Rachel Dougherty on

This is a perfect go-to marinade and can be used on meat, chicken, and fish. It has just enough seasoning for tasty flavor, without being overpowering.

Ingredients:

1/2-1 Cup Extra Virgin Olive Oil
Juice of 3-4 Limes
4-5 cloves of Garlic, chopped
Handful fresh Cilantro, chopped

Method:

Place all ingredients in zip lock bag along with your choice of meat. Refrigerate overnight if possible. When ready to cook, remove meat and discard marinade. Pat meat dry, right before grilling add a generous sprinkle of salt and pepper. Cook as desired.

Enough for 2 pounds of meat

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Chipotle Lime Marinade

Posted by Rachel Dougherty on

The smoky flavor of chipotle chilis combined with lime juice makes for a savory taste with a bit of a kick! Tasty on chicken, steak, seafood, or veggies.

Ingredients:

1/2 Cup Chipotle Olive Oil
3 fresh limes- squeeze for 1/4 Cup juice - slices for garnish
1 Tablespoon minced garlic
2 teaspoons salt
1 teaspoon pepper

Method:

Mix all ingredients and place in a large ziplock bag with your favorite chicken, steak, seafood, or veggies. Refrigerate for at least 1 hour, longer if you are able. When ready, remove food from marinade and cook as desired. Discard marinade.

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