Mix together and use to marinade pork or beef rib slabs or a whole chicken. Beast to allow to marinade over night for full flavor. Cook ribs in 250 degree oven for 4+ hours to get really tender and then finish on the grill to get a smoky taste. For the chicken, you can grill over a beer can (like a beer can chicken) until internal temperature of 170 degrees.

Cook beans in boiling salt water for a few minutes until crisp tender, then plunge in ice water to stop cooking process. Cook bacon in a large skillet over medium heat until crisp, remove bacon. Drain on paper towels. Discard drippings and crumble bacon.

Saute mushrooms and shallots in the Wild Mushroom and Sage olive oil until the shallots are tender. Add green beans and crushed red pepper and saute 1-2 minutes more. Stir in bacon, black pepper and salt.

Heat the Wild Mushroom and Sage olive oil in a deep skillet over medium heat. Add the mushrooms and saute. Add the cooked linguine, fried bacon or pancetta, and the gouda cheese and blend until cheese begins to melt and coats the pasta. To finish, drizzle with additional Wild Mushroom and Sage olive oil and sea salt and pepper to taste. Enjoy!

Place a dutch oven or other large pot over medium heat. Add chipolte olive oil and heat until shimmering. Add meat and saute until browned, then transfer to a plate Add onion to the pot stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, espresso balsamic, and tomato pate. Add the chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt, and kidney beans. Return the mean to the pot. Reduce heat to low and simmer, partly covered for 1 hour. Add the white beans to the pot and simmer over a very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (longer cooking improves the flavor). Adjust salt and cayenne pepper as needed and serve.

In a large heavy skillet over medium-high heat, brown the diced bacon to a crisp. Remove the bacon from the pan and reserve. Pour off all but a tablespoon of bacon fat. Season the chicken on both sides liberally with salt and pepper. Add the olive oil to the pan, place it back over the heat, and allow it to heat for a minute over medium-high heat.

Saute the chicken fora few minutes until golden brown on both sides, in batches if necessary. Do not over-crown the pan. Remove the chicken to a plate and reserve.

Add the onions to the drippings in the pan. Cook for about five minutes, stirring frequently until the onions become a soft golden brown. Add the mushrooms. Saute for approximately three more minutes over medium-high heat until the mushrooms are browned and slightly caramelized.

Add the fresh thyme leaves and balsamic to the mushrooms and onions, de-glazing the pan by scraping up any browned bits from the bottom. Cook to reduce for a minute. Add the cream and stir to combine. Add the bacon and reserved chicken. Allow the pan to come to a simmer. Cook for another two minutes until the chicken is cooked through and the sauce thickens. Season generously with salt and pepper. Serve over pasta or noodles.