Main Course

Honey, Soy, Ginger, Tangerine Balsamic Glazed Wings!!!

These wings are spectacularly delicious and incredibly addictive.

Ingredients
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

Instructions
Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.
Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.


 

Traditional Paella with Shrimp, Chorizo, and Spicy Gordal Olives

4 tablespoons UP Extra Virgin Olive Oil
1 Red Bell Pepper – cut into thin strips
1 Green Bell Pepper - cut into thin strips1 Yellow Bell pepper - cut into thin strips
5 large cloves or garlic minced
1/2 teaspoon red pepper flakes
1 teaspoon fresh thyme leaves
salt pepper to taste 
1 pound Spanish Chorizo sausage sliced into ¼ inch slices
1 pound boneless skinless chicken thighs cut in strips
One large tomato diced or one 14 oz can diced
1 cup Spicy Red Piri-Piri Pepper stuffed Gordal olives drained, halved 
One medium onion chopped
Shrimp – 16 jumbo shrimp, shell on
Smoked Paprika – 2 teaspoons
1 teaspoon saffron
1 pound Valencia Rice 
Chicken broth – 6 cups
Lemon wedges

Instructions

Heat the broth in a pot over medium heat until it simmers.  Turn off the heat and add the saffron threads, crumbling as you add them to the stock.  Set aside to steep. 

In a 16" paella pan or equally large, shallow, heavy duty oven-proof skillet, heat 2 tablespoons of oil  and saute peppers and onions until translucent. Remove the vegetables with a slotted spoon and set aside. In the same pan, saute the chorizo for about 5 minutes.

Season the chicken with salt, pepper, and smoked paprika.  Add the chicken to the sausage and cook until just barely golden brown, remove and set aside.

Add 2 more tablespoons of olive oil to the same pan.  Add the rice and cook over medium heat for about 5 minutes, stirring frequently until it begins to toast scraping any browned bits from the bottom of the pan so it doesn't burn.

To the pan with the toasted rice add the tomato, thyme, garlic and chili flakes and cook down, stirring until almost a paste consistency, about 15 minutes, scraping the bottom so that the contents don't burn. 

Preheat the oven to 425 F.

Add the chorizo, chicken, cooked vegetables, and olives over the top of the rice, add the broth, stir once, and then no more stirring from this point on. Bring to a simmer on the stove top for 10 minutes. Cover with foil and cook in the oven for 10 minutes longer.  Remove the foil and allow the top of the paella to become golden, approximately another 5 minutes.

Remove for oven and allow to rest for 10 minutes covered.


Serve with lemon wedges.

Muffuletta

Ingredients

1 cup Delizia Garlic Stuffed Gordal Olives, coarsely chopped
1/2 cup black Mission olives, coarsely chopped
1/3 cup Delizia Fire Roasted Red Peppers, drained and coarsely chopped
1/4 cup roughly chopped pickled cauliflower florets
2 tablespoons drained capers
1 tablespoon chopped celery
1 tablespoon chopped carrot
1/2 cup Green Piri-Piri Chili stuffed Gordal olvies, coarsely chopped
1/4 cup marinated cocktail onions
1/2 teaspoon celery seed
1 teaspoon dried oregano 
1 teaspoon dried basil 
3/4 teaspoon ground black pepper
1/4 cup oregano white balsamic vinegar
1/2 cup basil infused olive oil
2 (1 pound) loaves crusty Italian bread
8 ounces thinly sliced Genoa salami
8 ounces thinly sliced cooked ham
8 ounces sliced Mortadella
8 ounces sliced mozzarella cheese
8 ounces sliced provolone cheese

Directions

To make the olive condiment: In a medium bowl, combine the two types of gordal olives, black mission olives, cauliflower, capers, celery, carrot, cocktail onions, celery seed, oregano, basil, black pepper, oregano balsamic vinegar, and basil olive oil. Mix together and transfer mixture into a glass jar (or other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

To Make Sandwiches: Cut loaves of bread in half horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil. Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.
Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

Serves 8-10

 

Roasted Pepper & Potato Frittata with Harissa Aioli

Frittata

2 pounds small yellow potatoes cut into 1" pieces
2 shallots, thinly sliced
1 jar Delizia roasted red peppers, drained
2 green onions thinly sliced
2 teaspoons fresh thyme
1/4 cup UP Extra Virgin Olive Oil
10 large eggs
2 teaspoons fine sea salt
Fresh ground pepper to taste
 
Preheat the oven to 400 F. In a small pot, cover the potatoes with water. Add a tablespoon of salt and bring to a simmer. Cook the potatoes until just barely tender when pierced with a knife tip, about 8 minutes. Remove and drain the potatoes. 
 
In a heavy 12" oven proof saute pan (cast iron is ideal here) heat the UP EVOO over medium high heat. Add the fully drained and dry potatoes to the hot oil and saute until they just begin to take on a golden hue.  Add the shallot and roasted peppers to the potatoes. Continue cooking over medium-high flame for another 3 minutes until the shallots begin to take on a golden hue. Add the fresh thyme.
 
In a large bowl, crack the eggs and whisk with 2 teaspoons of salt and ground pepper to taste. Pour the eggs over the potatoes and vegetables in the pan. Place the entire pan in the oven for 15-20 minutes, or until the egg is fully set and the bottom of the frittata is golden brown. Cut the frittata in wedges and serve each slice sprinkled with thinly sliced scallions, a sprinkle of fresh thyme, and a dab of aioli, if desired.
 
Serves 8
 

Aioli
1 cup Harissa Infused Olive Oil
1 large clove garlic
2 large egg yolks *use pasturized if available
1 tablespoon lemon juice
1 teaspoon fine sea salt

In the bowl of a food processor or blender, add the egg yolks, lemon juice, salt, and garlic clove. Process until smooth. With the motor running, slowly add the olive oil, pouring in a thin stream until the mixture comes together forming an emulsion. 

Makes 1 1/4 cups

 
 
 

Quinoa Ahi Tuna Poke Bowl with Spicy Baklouti-Miso Dressing

Ahi Tuna Marinade
2 tablespoons soy sauce (Tamari if possible)
1 teaspoon Serrano Honey Vinegar
1 teaspoon Japanese Roasted Sesame oil
1 teaspoon black sesame seeds, plus more for garnish
1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes
2-3 scallions, thinly sliced

Salad
6 cups organic mixed spring greens
1 medium English cucumber cut into 1'" dice
1 large avocado

Spicy Baklouti Miso Dressing
1 rounded tablespoon yellow miso
2 tablespoons honey ginger white balsamic
2 tablespoon Baklouti Olive Oil

1 tablespoon Garlic Olive Oil
1 teaspoon dark sesame oil
2 tablespoons plain yogurt

For serving
4 cups cooked quinoa cooled to room temperature
Pickled ginger, optional
4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional

DIRECTIONS
 
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
 
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
 
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside. 
 
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
 
Serves 4 as a light meal or 6 as a small salad   
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