The Spicy Olive’s Balsamic Burgers

Adding balsamic vinegar to burgers adds a mouth watering richness to the meat. Neapolitan Herb balsamic is my favorite addition to burgers, because it adds flavors similar to Worcestershire sauce. Other Spicy Olive balsamic vinegars that would be tasty added to hamburger are Traditional Aged 18 Year, Espresso, and Dark Chocolate.

The Spicy Olive’s Best Flank Steak

This recipe is a delicious way to add flavor to a flank steak. You can also use a flat iron steak or a skirt steak. This marinade will add flavor to strip steaks or rib eye steaks too! Marinade overnight for full flavor or at least for 2 hours, and allow steak to come to room temperature before grilling, this releases the flavors into the meat. Flanks steaks are an affordable way to have steak for company!

Pineapple Coconut Mahi-Mahi

2-4 Mahi Mahi filets
2-4 fresh pineapple rings
4 Tablespoons The Spicy Olive’s Persian Lime olive oil
2-4 Tabelspoons The Spicy Olive’s Coconut white balsamic vinegar
1 Tablespoon Mortar and Pestle Citrus Herb spice blend
Coat Mahi Mahi with 1-2 Tablespoons of the Persian Lime olive oil and sprinkle with
Citrus Herb seasoning and salt and pepper if desired.
Coat the pineapple rings with Persian Lime olive oil and a sprinkle of Coconut balsamic
and set aside.
Place 2 Tablespoons of Persian Lime olive oil in a frying or saute pan on the stove over
medium high heat. When hot, place Mahi Mahi in pan and cook on one side for 3
minutes and then turn and allow other side to cook for 3 minutes. Remove fish from pan
and cover and let rest. Place pineapple rings in pan. Cook on one side for 2 minutes
and then flip and cook other side. The balsamic vinegar on the pineapple will caramelize
and the pineapple rings should develop a golden brown color.
To serve, place Mahi Mahi on plate and top with golden pineapple ring. Drizzle with
Persian Lime olive oil and Coconut balsamic vinegar to finish. Delicious served with rice
and a salad.

Spicy Baklouti Chili Gumbo

1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices
1/2 pound peeled, deveined shrimp
1/2 pound boneless skinless chicken thighs
1 large celery rib, finely diced
1 green pepper, finely diced
1 red pepper finely diced
6 cloves of garlic, minced
1 yellow onion, finely diced
2 green onions finely sliced
1/4 cup finely chopped Italian parsley
1 dried bay leaf
4 cups chicken stock
2 tablespoons Worcestershire sauce
1 large tomato diced
2 cups sliced okra (optional)
1/4 cup + 2 tablespoons The Spicy Olive’s
Baklouti Fused Chili Olive Oil
1/2 cup all purpose flour
salt and fresh ground pepper to taste
Rice to serve
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Taste and adjust the seasoning with salt and pepper.
To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Serves 6-8

The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

1 (3 lb.) package pork tenderloins
1/2 teaspoon black pepper
2 teaspoons sea salt
10 bacon slices
1 (8 oz.) package haricot verts ( thin green beans)
2 tablespoon The Spicy Olive’s Garlic olive oil, divided
2 garlic cloves, divided
1/2 cup The Spicy Olive’s Strawberry balsamic vinegar
1/2 cup quartered fresh strawberries
1 package fresh spring greens
Preheat grill to 400-500º (high) heat. Sprinkle pork with pepper and 1 tsp. salt, wrap 5 bacon slices around each pork tenderloin and secure with wooden toothpicks.
Place green beans, 1 tablespoon garlic olive oil, 1 garlic clove, minced and remaining sea salt in the center of a 24×18 inch piece of aluminum foil, toss to coat. Bring sides of foil over green beans, double fold sides and top to form a packet.
Turn off one side of the grill and arrange pork tenderloin and green bean packet on that side of the grill. Close lid and allow to cook for 25-30 minutes, turning tenderloins after 15 minutes.
Meanwhile, mince remaining garlic and saute in remaining olive oil. Add strawberry balsamic vinegar and allow to come to boil, cook 5 minutes. Reserve 1/2 of mixture for basting, and other 1/2 for salad and add fresh strawberries when cooled.
Remove green beans from grill and put tenderloins on lit side of grill. Baste pork with strawberry balsamic mixture. Grill for 5 minutes turning once and basting frequently.
Remove pork from grill and allow to rest. Place salad greens on salad plates. Slice pork tenderloin and place 2 slices on top of greens. Add the roasted green beans and drizzle the strawberries and strawberry balsamic mixture over the top. Serve and enjoy!
Lemongrass Mint Balsamic Vinegar

The Spicy Olive Basil Lemongrass Fish

Nice and light way to prepare fish with a Thai twist!
The Spicy Olive's Roasted Sweet Potatos and Brussel Sprouts

The Spicy Olive Fall Skillet Dinner

Honey Ginger Balsamic Vinegar

The Spicy Olive Asian Chicken and Rice

Awesome Asian Zing
The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

The Spicy Olive’s Roasted Chicken with Potatoes and Carrots