The Spicy Olive’s Chicken Skewers

 Do you love Chicken Satay  as an appetizer at a restaurant? Need an appetizer for Sunday’s game?

Try chicken skewers !

1 package boneless, skinless chicken tenderloins

bamboo skewers-soak in water so they won’t burn on grill

1/4 cup The Spicy Olive’s Cilantro and Roasted Onion or Garlic olive oil

salt and pepper to taste

1/2 cup Peanut butter

1 Tablespoon The Spicy Olive’s Toasted Sesame oil

1 teaspoon soy sause

1 Tablespoon The Spicy Olive’s Honey Ginger white balsamic

green onion, sliced for garnish

 

Thread chicken tenders onto skewers, brush chicken with Cilantro & Roasted Onion Infused Olive Oil add salt, pepper and grill on both sides. until done (internal temp. of 165)  Serve with Peanut Sauce – mix peanut butter with Cilantro and Roasted Onion or Garlic olive oil (1 Tablespoon ), Sesame Oil, soy sauce, Honey Ginger White Balsamic and top with some green onions….it is a sure crowd pleaser!

The Spicy Olive’s Elderberry Beef Jerky

ELDERBERRY BEEF JERKY
2 pounds beef round steak, cut into very thin strips across the grain
1/4 cup soy sauce
3 Tablespoons Elderberry Dark Balsamic
2 Tablespoons natural liquid smoke
2 Teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon hot red chili flakes (optional)

Directions

Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).

Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.

Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator’s highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.

The Spicy Olive’s Elderflower-Lemon Olive Oil Cake

ELDERFLOWER-LEMON OLIVE OIL CAKE
1 ½ cup all purpose flour
2 teaspoons of baking powder
½ teaspoon of salt
1/2 cup of granulated sugar
1 egg white
3 eggs
½ cup of low fat milk
3/4 cup of The Spicy Olive’s Lemon Fused Olive Oil
2 tablespoons of The Spicy Olive’s Elderflower Balsamic Vinegar
1 tablespoon lemon zest
½ cup of powdered sugar – for dusting

Preheat oven to 350 degrees F. On medium speed, mix sugar and eggs until fluffy, gradually add Lemon Olive Oil, lemon zest, Elderberry Balsamic Vinegar, and milk. Sift flour in a separate container, add salt and baking powder and set aside. Fold wet and dry ingredients and combine. Bake for 35 – 40 minutes until golden brown. Once cooled dust with powdered sugar and serve.

The Spicy Olive’s Blueberry Lemon Thyme Balsamic Sparkling Shrub

This was one of the shrubs we made in  our Shrub & Cocktail cooking class in 2018 and 2019. It is truly delicious!
BLUEBERRY LEMON-THYME BALSAMIC SPARKLING SHRUB
2 cups The Spicy Olive’s Sicilian Lemon white balsamic
1 cup fresh blueberries crushed
2” sprig fresh thyme (optional)
8 cups chilled sparkling water
Directions
In a one liter mason jar or container add the crushed blueberries. Pour the balsamic over the fruit and allow to “infuse” for at least one hour or up to four hours under refrigeration. The longer it sits, the more pronounced the flavor of the fruit infusion. Strain and keep refrigerated and tightly covered for up to one month.
To serve, add 1-2 tablespoons of infused drinking vinegar (shrub) depending on your preference for sweetness to 8 oz. of chilled sparkling water. Serve over ice if desired.
Makes between 16-32 servings depending on amount added to water or cocktails.

The Spicy Olive’s Smoked Elderberry Pork Ribs

SMOKED ELDERBERRY PORK RIBS
2 small racks of pork ribs
Kosher salt
Fresh ground black pepper
½ cup of The Spicy Olive’s  Elderberry Balsamic Vinegar
2 tablespoons of The Spicy Olive’s Honey-Ginger Balsamic
¼ cup of meat broth / stock (your choice)
1 tablespoon The Spicy Olive’s Butter Infused Olive Oil.

Season the ribs with salt and pepper to taste. Refrigerate ribs overnight. The following day – smoke ribs at 225 degrees for 1.5 hrs. or until the meat moves freely from the bone.
While ribs are smoking- in a saucepan over medium heat, cook the Elderberry Balsamic Vinegar, Honey-Ginger Balsamic Vinegar, and meat broth. Cook until liquid is reduced by half, add the Butter Infused Olive Oil, continue to cook, and stir until the sauce is thick and emulsified. Set aside.
Once ribs are cooked, slice the ribs into individual bones. Brush sauce to coat ribs and serve.

The Spicy Olive’s Key Lime Miso Noodle Bowl

KEY LIME MISO NOODLE BOWL
Key Lime Balsamic Miso Dressing
Ingredients
1 tablespoon white or yellow miso
2 tablespoons The Spicy Olive’s Key Lime White Balsamic
1 tablespoon The Spicy Olive’s  Honey Ginger White Balsamic
3 tablespoons The Spicy Olive’s Garlic Olive Oil
1 tablespoon The Spicy Olive’s Single Varietal Extra virgin olive oil of choice
1 teaspoon The Spicy Olive’s Roasted Sesame Oil
Directions
Whisk all the ingredients in a medium sized bowl until, smooth, thickened and slightly emulsified or place in blender and process until smooth.
BOWL INSTRUCTIONS
Slow poached chicken – sliced chicken, season with salt and boil
Glass noodles
Edamame
Carrots – grated
Cucumber – diced
Scallions – chopped
Red Cabbage – sliced
Chopped Roasted Peanuts
Garnish with cilantro
Boil water in a medium pot, remove from heat and add glass noodles, soak until tender (3-5min) then drain and rinse in cold water.
Serve noodles in a bowl and top with chicken, edamame, carrots, cucumbers, scallions, red cabbage and Key Lime Miso Sauce, top with roasted peanuts and cilantro.

The Spicy Olive’s Mushroom Flatbread Pizza

MUSHROOM FLAT BREAD PIZZA
Flat Bread Dough:
2 1/2 cups of AP unbleached flour
1 cup warm water
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 teaspoons active dry yeast
1 teaspoon salt
1 teaspoon granulated sugar
Mushroom Topping:
1 large shallot, thinly sliced
2 tablespoons The Spicy Olive’s Wild Mushroom & Sage Olive Oil
2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc.
sea salt & fresh ground black pepper to taste
To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar. Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.
Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms. Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.
Meanwhile make the mushroom topping. In a large saute pan heat the olive oil over medium heat. Add the mushrooms and sprinkle with a bit of sea salt to taste. Saute until they just begin to turn a light golden-brown color. Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized. Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises. Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.
Preheat the oven to 450 F.
To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.
Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough. Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired). Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed. Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.
Elderflower Champagne Cocktail

The Spicy Olive’s Elderflower Champagne Cocktail

ELDERFLOWER CHAMPAGNE COCKTAIL
1 bottle Rose Champagne, very cold- The Spicy Olive recommends J Rose availabe at our wine shop!
Angostura bitters (you will need a few dashes per drink)
4 teaspoons of Elderflower White Balsamic
Fresh berries for garnish, optional

Start off by adding a teaspoon to your glass , add a dash of Angostura bitters and fill the glass with champagne. Garnish with fresh berries and enjoy.

The Spicy Olive's Pickeld Cauliflower

The Spicy Olive’s Pickled Vegetables

Summer vegetables are plentiful now. Here is a delicious pickling recipe submitted by Dianne Whitten, who works at The Spicy Olive, Montgomery. You could use many of our balsamic vinegars to pickle an assortment of vegetables. The Serrano Honey, used in this recipe, gives the pickled vegetables a little kick!
Pickled Cauliflower and Carrots

Ingredients

  • ½ head of cauliflower
  • 2 carrots
  • 1 garlic clove
  • 3 sprigs fresh dill
  • 1 tablespoon pickling salt
  • 1 teaspoon hot Hungarian paprika
  • 1 teaspoon mustard seed
  • 1½ cups Spicy Olive Serrano honey vinegar
  • 1 cup water
  • Directions:

Cut the cauliflower into florets and the carrots in ½ inch circles. Pack the cauliflower, carrots, garlic and dill tightly into the jars, leaving ½ inch of head space at the top. Set aside.

Combine the salt, paprika, mustard seeds, vinegar and water in a nonreactive saucepan. Bring to a boil then reduce heat to low and simmer for 5 minutes.

Carefully ladle the hot pickling liquid into the jars, leaving ½ inch headspace in each. Cap with lids and bands then cool for 2 hours before refrigerating.

The pickled cauliflower can be refrigerated for 7-10 days.

Notes

Makes 1 quart or 2 pint

Recipe submitted by Dianne Whitten, Spicy Olive team member

The Spicy Olive's Sauteed Spinach and Mushrooms

The Spicy Olive’s Sauteed Spinach and Mushrooms

A delicious vegetable side dish to complement any entree. Using a robust olive oil from The Spicy Olive  with a high bio-phenol count adds heart health and anti inflammatory properties to your vegetable. The olive oil traps in the phyto- nutrients of the spinach and mushrooms and adds to them all the health benefits of the olive oil. It is a win-win for your body!