Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings!!!
2 pounds chicken wings
4 slices ginger
3 scallions, thingly sliced
2 tablespoons The Southern Olive Garlic Olive Oil
1 tablespoon The Southern Olive Red Cayenne Olive Oil
1/2 cup The Southern Olive Tangerine Dark Balsamic
1/4 cup Dancing Bees honey
1/2 tablespoons light soy sauce
1 teaspoon The Southern Olive Dark Roasted Sesame Oil
Key Lime Balsamic Miso Dressing
This versatile, flavor-packed dressing makes everything taste better. Use in stir fries, over raw or roasted veggies, in salads, over noodles, with seafood or on sandwiches.
Key Lime Balsamic Miso Dressing
1 heaping tablespoon white or yellow miso
2 tablespoons Key Lime White Balsamic
1 tablespoon Honey Ginger White Balsamic
3 tablespoons Garlic Olive Oil
1 tablespoon UP EVOO of choice
1 teaspoon Roasted Sesame Oil
Balsamic BBQ Sauce... EVER!
1/2 cup brown sugar
1 1/2 cups ketchup
1 cup Balsamic - your choice (UP dark balsamic works best here)
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Baklouti Olive Oil, UP EVOO or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons cayenne (optional for lover's of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
Italian Style Blood Orange Cookies
3 cups unbleached organic flour (I like to use Pamela's GF Artisan Flour Blend or Bob's 1:1 GF Flour)
2 cups granulated cane sugar
1 teaspoon salt
2 teaspoons baking powder
2 finely grated orange peel
1 cup Blood Orange (fused) Agrumato Olive Oil
2 large room temperature eggs, whisked
2 tablespoons fresh squeezed orange juice
Powdered sugar for garnish
Preheat the oven to 350 F.
In the bowl of a stand mixer fitted with the paddle attachment or in a large mixing bowl, add the sugar, orange agrumato oil, orange juice, and eggs. Beat on medium speed until thick and creamy, about 3 minutes.
In a separate bowl whisk together the flour and remaining dry ingredients.
Add the dry ingredients to the wet ingredients in three additions beating in between additions until no dry spots remain.
Pipe the cookie dough using a pastry bag fitted with a star shaped pastry, portioning approximately two teaspoons of dough per cookie, onto a parchment lined cookie sheet pan. Alternatively, use two spoons to drop batter onto the cookie sheet. Bake in the center of the oven for 10 minutes.
Increase the heat to 425 F and bake for an additional 2 minutes to aid in creating a golden brown exterior. Remove the cookies to a rack to cool. Repeat with the remainder of the dough. When fully cooled, dust with powdered sugar.
Yields about 48 cookies
Baklouti Chili Agrumato - Cheddar Cheese Cornbread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
1/2 cup yellow cornmeal
1 tablespoon baking powder 1
1/2 cup Baklouti Chili Olive Oil
8 ounces sharp grated Cheddar, 2 ounces reserved
1/3 cup chopped scallions, +2 tablespoons reserved
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.