Tagged "Sauce"


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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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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Caesar Salad Dressing

Posted by Rachel Dougherty on

 

Ingredients


1/2 cup garlic infused extra-virgin olive oil, divided
1/4 cup finely grated parmesan cheese
Kosher salt and freshly ground black pepper
1 egg yolk
1 tablespoon juice from 1 lemon
4 anchovies
1 teaspoon Worcestershire sauce

Directions
Combine egg yolk, lemon juice, anchovies, Worcestershire sauce and 1/4 cup parmesan cheese in the in a blender jar or container of a food processor and pulse to combine. With the processor running slowly drizzle in the garlic olive oil until a smooth emulsion forms. Season to taste generously with salt and pepper.
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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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    Balsamic Reduction

    Posted by Rachel Dougherty on

    Balsamic reductions or glazes add so much flavor to whatever dish they are added to. The sweet and tangy combination is great on salads, as a finishing sauce for grilled meat, as a dip for veggies, or over ice cream! When making a reduction use a non-reactive pan such as stainless steel.

    Ingredients:

    1 Cup Traditional Balsamic Vinegar

    Method:

    Place Vinegar in a small non-reactive saucepan over medium low heat, slowly bring to a simmer. Let simmer on stove for about 10 minutes until Vinegar has reduced down. Watch this carefully as it can burn easily. When the vinegar coats the back of a spoon, you'll know it's done. Remove from heat and let cool. If refrigerated, reduction may harden but can be placed in a bowl of warm water to soften.

    Makes about 3/4 Cup

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