The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive’s Pork Chops with Roasted Apples and Brussels Sprouts

The Spicy Olive's Pork Chops with Apples and Brussel Sprouts

The Spicy Olive's Pork Chops with Roasted Apples and Brussels Sprouts

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Ingredients Method

Ingredients
  

  • 2 tablespoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 4 1 inch thick pork chops bone-in center cut
  • 3 tablespoons The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 2 teaspoon The Spicy Olive's Garlic Olive Oil The Spicy Olive's Herbs de Provence would also work
  • 3 tablespoon The Spicy Olive's Red Apple Balsamic Vinegar The Spicy Olive's Cinnamon Pear, Black Cherry or Gravenstein Apple would also work
  • 1 Gala apple cut into wedges
  • 1 pound brussels sprouts fresh, trimmed and cut in half

Method
 

  1. Preheat oven to 425 degrees. Rube each pork chop with 1/2 tsp of olive oil, then rub Rhyno Rub into each side of the pork chops (about 2 tsp per chop). Whisk together apple balsamic and remaining Rhyno Rub, slowly whisk in remain olive oil. Place apples and brussels sprouts in a bowl and pour balsamic mixture over and toss to coat. Line a baking sheet with aluminum foil and coat with 1-2 tsp olive oil. Place pork chops in center of baking sheet and surround with apple, brussels sprouts mixture. Bake at 425 degrees for 12 minutes; turn pork chops over and bake 10-14 more minutes (until meat thermometer registers 140 degrees). Remove pork chops and cover with foil. Stir apple mixture on sheet pan, and spread in an even layer. Increase oven temperature to broil for 3-4 minutes until browned. Serve apple mixture with pork chops, can add a drizzle of Red Apple balsamic if desired.
The Spicy Olive's One Pan

The Spicy Olive’s Tuscan One Pan Pasta

The Spicy Olive's One Pan

The Spicy Olive's Tuscan One Pan Pasta

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Tuscan Herb Olive Oil
  • 12 oz sweet Italian sausage (could use chicken or turkey sausage) fully cooked and cut into 1/4 inch thick slices
  • 1 pound Mushrooms sliced
  • 4 cups Chicken Broth
  • 1/2 teaspoon Sea Salt
  • 4 cups collard greens or baby spinach chopped and stemmed
  • 10 oz penne pasta uncooked
  • 1 cup Onion thinly sliced
  • 1 tablespoon Garlic chopped
  • 1 tablespoon The Spicy Olive's Red Wine vinegar *for a sweeter finish try our Traditional 18 year balsamic
  • 1/2 teaspoon crushed red peper

Method
 

  1. Heat olive oil in a high sided skillet over medium-high heat. Add sausage and mushrooms, cook, stirring often, until browned, about 8 minutes.
  2. Add stock and next 5 ingredients, bring to boil. Cook, stirring frequently, until pasta is al dente and liquid mostly absorbed, about 15 minutes.
  3. Stir in vinegar and sprinkle with crushed red pepper. Serve with grated parmesan cheese and crusty bread with Tuscan Herb olive oil for dipping.
The Spicy Olive's Sauteed Mushrooms

The Spicy Olive’s Sauteed Mushrooms and onions

The Spicy Olive's Sauteed Mushrooms

The Spicy Olive's Sauteed Mushrooms and onions

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Ingredients Method

Ingredients
  

  • 1 carton Mushrooms sliced
  • 1 large sweet onion sliced
  • 1 tablespoon The Spicy Olive's Butter extra virgin olive oil
  • 1 teaspoon fresh garlic
  • to taste Sea Salt
  • to taste Pepper

Method
 

  1. Place olive oil in a saute pan over medium-high heat and add onion slices. Allow onions to cook down until soft and beginning to caramelized. Add mushrooms and garlic and cook until mushrooms are tender. Season with salt and pepper to taste. Serve over beef fillet slices.
The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive’s Grilled Salmon

The Spicy Olive's Smoked Maple Glazed Salmon

The Spicy Olive's Grilled Salmon

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Ingredients Method

Ingredients
  

  • 4 fillets Salmon
  • 2-3 tablespoons The Spicy Olive's Olive Wood Smoked Olive Oil
  • 2-3 teaspoons Mortar and Pestle's Rhyno Rub available at The Spicy Olive
  • 1/2 cup The Spicy Olive's Vermont Maple Balsamic Vinegar

Method
 

  1. Place salmon on an aluminum pan or soaked cedar plank, and coat with the Smoked oil. Sprinkle fillets with Rhyno Rub. Allow fish to marinate for an hour, then place on a heated grill and cook until fish flakes, about 10-12 minutes. Baste the salmon with the Maple balsamic, and cook for 1-2 more minutes. Serve with additional Maple balsamic if desired. Kids even like salmon prepared this way!
The Spicy Olive's Espresso Tiramisu

The Spicy Olive’s Espresso Balsamic Tiramisu

The Spicy Olive's Espresso Tiramisu

The Spicy Olive's Espresso Balsamic Tiramisu

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Ingredients Method

Ingredients
  

  • 5 large egg yolks
  • 2/3 cup granulated sugar
  • 2 tablespoons granulated sugar
  • 16 oz mascarpone softened
  • 1 cup heavy whipping cream
  • 1/4 cup sweet Marsala wine
  • 3/4 cup strong brewed coffee or espresso
  • 24 lady fingers
  • 3 tablespoons Rum
  • 3 tablespoons The Spicy Olive's Espresso balsamic vinegar
  • 1/3 cup chocolate ground

Method
 

  1. Whisk 1/3 cup of sugar with egg yolk for two minutes until light yellow and tripled in volume. Place the eggs yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
  2. In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum, and espresso balsamic until the sugar dissolves.
  3. Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover tiramisu with plastic and refrigerate at least 6 hours.
The Spicy Olive's Brined Turkey

The Spicy Olive’s Simple Brined Basted Turkey

The Spicy Olive's Brined Turkey

The Spicy Olive's Simple Brined Basted Turkey

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Ingredients Method

Ingredients
  

  • 1 12 pound turkey
For the Brine
  • 1 1/2 cups kosher salt
  • 2 1/2 gallons cold water
Roasting
  • 3 tablespoons The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 1 tablespoon Pepper freshly ground
  • 1/2-3/4 cups chicken stock as needed

Method
 

  1. Place turkey and enough brine to cover in a large pot. Refrigerate for 12-24 hours. If turkey floats to top weigh down with a plate and cans to keep it submerged in brine. Preheat oven to 400 degrees rub 2 tablespoons mushroom and sage olive oil over the skin of the turkey. Sprinkle pepper over skin and in cavity. Tuck wing tips under loosely truss legs and place turkey on a V shaped rack in roasting pan. Tent breast with foil. Put turkey in preheated oven. To ensure the bird cooks evenly rotate roasting pan 180 degrees every 30 minutes. Roast for about one hour remove foil and baste turkey with 1/2 cup of warm stock mixed with one tablespoon mushroom and sage olive oil. Start checking internal temperature after about one hour by inserting an instant read thermometer in the meatiest part of the thigh not touching the bone. If legs or breast begin to get too brown cover loosely with foil roast until internal thigh temperature reaches 165 degrees. Total roasting time should be about 2-2 3/4 hours. Let bird rest at least 20-30 minutes before carving.

The Spicy Olive’s Cranberry and Balsamic Onion Marmalade

The Spicy Olive's Cranberry & Balsamic Onion Marmalade

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Ingredients Method

Ingredients
  

  • 2 tablespoons The Spicy Olive's Blood Orange olive oil
  • 1 cup Onion sliced
  • 1 teaspoon kosher salt
  • pinch fresh cracked pepper
  • 2 cups fresh cranberries
  • 1/2 cup brown Sugar
  • 1/2 cup The Spicy Olive's Pomegranate balsamic
  • 1/4 of 1 orange squeezed freshly into juice

Method
 

  1. Heat the olive oil in a medium saucepan over medium heat add onion, salt, and a few turns of black pepper. Saute until the onion is caramelized about 15 minutes. Add cranberries, brown sugar, balsamic vinegar, and orange juice. Bring to a boil then reduce to a simmer. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally. Cool transfer to a container cover and refrigerate up to one week.

The Spicy Olive’s Roasted Garlic Hasselback Potatoes

A fancy side dish that is pleasing to the eye and taste buds!

The Spicy Olive's Roasted Garlic Hasselback Potatoes

An elegant yet easy side dish!
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Ingredients Method

Ingredients
  

  • 8 medium red potatoes
  • 1/2 cup The Spicy Olive's Garlic Olive Oil could also use Chipotle, Harissa, Wild Mushroom and Sage, Tuscan
  • 2 teaspoons kosher salt
  • 1 cup Cheddar cheese grated
  • 1 tablespoon fresh chopped chives for garnish

Method
 

  1. Preheat oven to 400 degrees
  2. Set each potato in to a large spoon and make thin slices along the length of the potato, using the spoon as a guide so as not to cut all the way through the potato.
  3. Pour the olive oil in to a large bowl or container. Toss the potatoes liberally in the olive oil, making sure to get it in between the slices. Arrange the potatoes on a foil lines baking sheet, cut side up. Sprinkle with salt and pepper to taste, making sure to season in between the slices.
  4. Bake for 30 minutes until the edges begin to turn golden brown. Remove the potatoes, sprinkle with cheese, and bake for another 15-20 minutes until fully tender and golden brown.
  5. Adjust seasoning to taste, sprinkle with fresh chives for garnish, serve with sour cream if desired.

The Spicy Olive's Spring Roll

The Spicy Olive’s Vietnamese Fresh Shrimp Spring Roll

The Spicy Olive's Spring Roll

The Spicy Olive's Vietnamese Fresh Shrimp Spring Roll

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Ingredients Method

Ingredients
  

  • 1 package clear edible rice paper sheets
  • 1/2 poound U20 shrimp cooked, peeled, deveined, halved
  • 1 bunch cilantro washed and dried
  • 1 bunch fresh baby spinach washed and dried
  • 1 Cucumber peeled and cut into very thin strips
  • 1 carrot peeled and then shaved into long, thin strips
  • 2 green onions thinly sliced
  • 1 package vermicelli rice noodles
  • 4 tablespoons good quality soy saue
  • 4 tablespoons The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 1 teaspoon The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 2 teaspoons The Spicy Olive's Japanese Roasted Sesame Seed Oil
  • to taste Hoisin Sauce
  • to taste roasted peanuts chopped
  • or Vietnamese fish sauce

Method
 

  1. In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of balsamic set aside
  2. Heat 3 quarts of water to a gentle simmer. Remove the pot from hear and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger balsamic. Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce and teaspoon Honey Ginger balsamic set aside.
  3. Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.
  4. In a shallow dish such as a pie plate, mix together 1 cup warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger balsamic. Dip a sheet of rice wrapper into the water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.
  5. On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.
  6. Combine a few spoonfuls of hoisin sauce with some chopped peanuts to use as a dipping sauce
  7. Serve immediately-these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve. You can store any extra unassembled fillings in fridge and roll later.

The Spicy Olive’s Grilled Smoky Halibut

The Spicy Olive's Grilled Smoky Halibut

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Ingredients Method

Ingredients
  

  • 1/4 cup The Spicy Olive's Olive Wood Smoked Olive Oil
  • 2 inch sprig of fresh rosemary coarsely chopped
  • 1 tablespoon kosher salt
  • 1 teaspoon fresh ground pepper
  • 2 medium fresh lemons quartered
  • 2 pounds fresh halibut fillets about 8oz portions *could use your favorite fresh fish, or chicken, portabello mushroom or eggplant

Method
 

  1. Put the rosemary, sea salt, and pepper into a small zip bag. close the bag and crush it a few times between your palms. This will season the salt with rosemary.
  2. In a large zip bag or container with a lid, place the fish fillets. Sprinkle with the rosemary sea salt and gently massage to coat evenly. Add the smoked olive oil and massage again to coat evenly. Deeply inhale....mmmm....
  3. Allow the fillets to marinate for about 30 minutes or up to 1 hour. Grill the fish, skin side down, over medium, indirect flame, flipping after about 4 minutes. Pull the fish off the heat source just before it's done, allowing it to rest, loosely covered in foil for 2 minutes before serving. This will allow your fish to cook through from the residual heat as opposed to becoming overdone on the exterior. Serve with lemon wedges.
  4. If cooking poultry, make sure to cook through to at least 155 degree. Mushrooms and eggplant will require about 15 minutes depending on taste.