Slow Cooker Apple Balsamic Short Ribs

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Slow Cooker Apple Balsamic Short Ribs

Ingredients


6  ea        bone-in beef short ribs (about 3¼ pounds)
¾  tsp      salt, divided (found at The Tea Tree)
½  tsp      ground pepper (found at The Tea Tree)
2   TBSP  Garlic Olive Oil, divided (found at The Tea Tree)
1 med      onion, sliced
2 TBSP    Tomato paste
1 tsp        Fresh thyme (found at The Tea Tree)
1 cup        Apple Balsamic Vinegar (found at The Tea Tree)
½ cup       low-sodium beef broth
2 TBSP     Cornstarch
1/4 cup      water
                 Chopped fresh parsley (optional)


Sprinkle ribs with ½ teaspoon salt and pepper. Heat 1 tablespoon of Garlic Olive Oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total.
Transfer to a 6-quart or larger slow cooker.
Add the remaining 1 tablespoon of Garlic Olive Oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add   Apple Balsamic Vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes.
Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.

Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining ¼ teaspoon salt. Serve the ribs with the gravy and mashed potatoes sprinkled with parsley, if desired.

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Asiago & Truffle Mashed Potatoes

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Asiago & Truffle Mashed Potatoes

Ingredients 

6 pounds    Yukon Gold potatoes, unpeeled 
8 oz             unsalted butter   
2 cloves       garlic 
1 cup           half & half 
1 TBSP       The Tea Tree Truffle Infused Olive Oil 
1 cup           Asiago Cheese, grated  
To Taste      Sea salt & freshly ground black pepper 
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 high heat and then reduce heat to maintain a slow 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.

Drain potatoes.  Return to pot and continue cooking for 2 minutes to dry potatoes.   Remove from heat and place potatoes in large bowl.  Mash by hand,  add the garlic-cream-butter mixture, grated Asiago and INFUSED Black Truffle Oil.  Stir to combine.

Let stand for 5 minutes for mixture to thicken, then serve hot.   Garnish with finely chopped parsley if desired.

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POMEGRANATE REDUCTION FOR CHICKEN, PORK, FISH AND ROASTED VEGETABLES

POMEGRANATE REDUCTION FOR CHICKEN, PORK, FISH AND ROASTED VEGETABLES

Ingredients

  • 1/2 cup Pomegranate Balsamic (The Tea Tree)

  • 1 tablespoon Whole Grain Mustard (The Tea Tree)

Optional

  • pinch Cayenne Pepper (The Tea Tree)

Directions

Step 1

Add Pomegranate Balsamic into a shallow saucepan. Over medium-high heat with continuous stirring reduce balsamic to just before the desired consistency. A 1/2 cup will reduce to approximately 50% in about 5-7 minutes. It is normal for balsamic to bubble and foam as it reduces.

Step 2

Pour reduced balsamic into a glass bowl and place on top of a larger bowl containing ice. Stir continuously until cooled. As balsamic cools it will thicken to desired consistency.

Step 3

Add ground mustard and pinch of cayenne. Stir to mix.

Note

This reduction is perfect for glazing poultry, pork, wild game, fish, or roasted vegetables.

Add Flavor to your Club Soda, Seltzer or Just Water with Balsamic Vinegar!

Add Flavor to your Club Soda, Seltzer or Just Water with Balsamic Vinegar!

Want something fizzy and flavorful to drink that's not soda? A shrub is just what you're looking for.

Ingredients

  • 2 to 3 tablespoons flavored balsamic vinegar, like Cranberry Pear or Coconut (but honestly, there are so many great balsamic at the shop to add)

  • 2 cups club soda, seltzer or just water

Instructions

  1. Mix vinegar with club soda, seltzer or water and serve over ice.

GLAZED ONION BALSAMIC PORK WITH CARAMELIZED ONIONS

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GLAZED ONION BALSAMIC PORK WITH CARAMELIZED ONIONS

1 -1 1⁄2 lb country-style boneless pork ribs

3 tablespoons butter or 3 tablespoons margarine, divided

2 tablespoons olive oil (any flavored olive oil is delicious)

1 large onion, chopped into medium dice

1 teaspoon dried rosemary

1 teaspoon dried thyme

1 teaspoon dried sage

1⁄2 teaspoon dried garlic powder

salt and pepper

1⁄3 cup Glazed Onion balsamic vinegar

1 cup white wine


Combine all dry spice ingredients.

Sprinkle on both sides of the ribs, rub into meat surface.

Let stand at room temperature for 1/2 hour.

In a large skillet, add any Tea Tree flavored olive oil and 2 tablespoons of the butter over medium-high heat.

When the butter has melted, add the ribs.

Cook for approximately 5 minutes, and then turn over and sear the other side. You want to get a nice crust from the spices on each side.

Add the chopped onion.

Cook for approximately five more minutes, stirring the onions until they become tender and are starting to brown.

Pour the Glazed Onion balsamic vinegar over everything in the skillet.

Turn the heat down to medium-low and cover the skillet.

Cook for approximately 10-15 minutes more, depending on the thickness of the meat. Occasionally stir the onions and turn the meat. You want to really caramelize the onions, until they become slightly charred. They take on a lovely, sweet and smoky flavor.

Test your meat to ensure that it's cooked through by inserting a meat thermometer in the center. Temperature should be 170 degrees.

Remove the pork and onions to a platter.

Turn the heat up to medium-high.

Add the wine to the skillet.

Stir up the browned bits in the skillet with a wooden spoon.

Cook until the wine is reduced by about half, five minutes.

Take the skillet off of the heat, and add 1 tablespoon butter.

Stir the sauce until the butter has melted, and season with salt and pepper.

Pour the sauce over the pork ribs and onions.



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4 WAYS TO USE YOUR PESTO OLIVE OIL

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4 WAYS TO USE YOUR PESTO OLIVE OIL

1. Pesto Meatballs
Mix 1 pound ground turkey (or ground beef) with 1/2 cup of breadcrumbs and 1/4 cup of pesto. Add 1/4 cup milk and 1/4 cup of grated Parmesan. Form into small balls. Cook in a nonstick skillet with Pesto Olive Oil for 10 to 12 minutes.

2. Pesto Burgers 
Make Pesto Meatballs (No. 1) but form into patties and grill. Toast ciabatta rolls with Pesto Olive Oil. Add mozzarella, tomato and arugula.

3. Pesto Pizza 
Split a loaf of French bread and brush with Pesto Olive Oil. Top with capicola, shredded mozzarella and grated Parmesan. Broil until the cheese melts.

4. Mix Pesto Olive Oil with freshly shredded Parmesan Cheese and coarse black pepper. Great for dipping!

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STRAWBERRY FILLED CREPES WITH STRAWBERRY BALSAMIC VINEGAR

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STRAWBERRY FILLED CREPES WITH STRAWBERRY BALSAMIC VINEGAR

INGREDIENTS:

2 Eggs

1 Cup MilK

⅔Cups Flour

1 Pinch Salt

1½Teaspoons Vegetable oil

1 Pint Fresh Strawberries

¼Cups Sugar

2 Tablespoons Water

½Teaspoons Balsamic Vinegar

1 Teaspoon Cornstarch

Get together all ingredients. Whisk together crepe mixture until smooth. Begin making crepes on medium heat. Make sure to lightly grease pan.

How to make strawberry filling. 1/4 C Sugar 1 tsp. Cornstarch 1/2 tsp. Balsamic Vinegar 2 tsp. Water 2 pints hulled strawberries. Bring strawberries, sugar, water, and balsamic vinaigrette to a simmer on medium low heat for 15 minutes. Whisk water and cornstarch mixture into strawberry sauce off burner until thick, then cool. Roll your strawberry sauce up into crepe and enjoy!

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HABANERO PEACH MANGO SALSA

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HABANERO PEACH MANGO SALSA

2-medium mangos- diced into 1/4" sections

  • 3 tbsp- Honey Infused Balsamic Vinegar

  • 3 tbsp- Peach Infused Balsamic Vinegar

  • 1/4 cup- Lime Olive Oil

  • 1/4 tsp- chili paste

  • 2-4 medium habanero peppers- seeded and chopped

  • 1/4 cup- red onion

  • 1/2 tsp- cumin

  • 1/4 cup- cilantro- chopped

  • dash of sea salt

  1. Whisk Lime Olive Oil, Honey Balsamic and Peach Balsamic. Add dressing to the chopped ingredients, mix well and chill for 15-30 minutes

  2. Perfect compliment for seafood, fish, pork or beef dinners.

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BACON WRAPPED CHICKEN BITES

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BACON WRAPPED CHICKEN BITES

1 lb boneless, skinless chicken breast

  • 1 lb bacon, cut into 1/2 slices

  • 24 wood toothpicks

MARINADE:

  • 4 T Chipotle Olive Oil

  • 2 T Blackberry Ginger Balsamic Vinegar

  • 2 T chili sauce

  1. Put the chicken bites (24 bites) into a one gallon bag

  2. Add marinade to bag of chicken and refrigerate 2-8 hours

  3. Secure 1/2 slice of bacon around each chicken bite with a wooden toothpick

  4. Place on a non- stick sprayed foil pan

  5. Brush bites with leftover marinade

  6. Bake at 350for 35-45 minutes

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GREEK STYLE COUSCOUS WITH SPINACH, FETA & OLIVES

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GREEK STYLE COUSCOUS WITH SPINACH, FETA & OLIVES

1/4 c Garlic Olive Oil

  • 2 c pearl couscous

  • 2 1/2 c chicken broth

  • 2 boneless, skinless chicken breasts

  • 4 c packed baby spinach

  • 1 bell pepper, seeded and diced

  • 1 pint grape tomatoes

  • 1/2 c Kalamata olives

  • 1 c feta cheese, diced

  • 1 tbsp. chopped fresh parsley

  • 1 tsp chopped fresh oregano

  • 2 tbsp Balsamic Vinegar

  • juice from 1/2 lemon

  • 2 tbsp Lemon Olive Oil

  • Sea Salt- to taste

  1. Heat the garlic olive oil over medium heat in a large pot. Add the pearl couscous. Toast the couscous until light golden brown, stirring frequently. Add the chicken broth. Bring the mixture to a boil. Add the chicken and stir. Reduce the hear to low, cover and simmer. Cook until the chicken is fully cooked and the pearl couscous is tender, about 10-12 minutes. Add the baby spinach and stir until the spinach wilts. Add the red bell pepper, grape tomatoes, Kalamata olives, feta cheese, parsley and oregano. Stir well. Turn off the heat. Add the balsamic vinegar, lemon juice and Lemon Olive Oil. Season with Sea Salt and Coarse Black Pepper, to taste. Transfer to a serving dish and serve.

 

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