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.

Pineapple Coconut Mahi-Mahi

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Spicy Baklouti Chili Gumbo

Perfect to celebrate Mardi Gras or when friends come over to watch the big game.

Spicy Baklouti Chili Gumbo

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Ingredients Method

Ingredients
  

  • 1/2 pound peeled, deveined shrimp
  • 1/2 pound smoked spicy sausage such as Andouille sausage, cut into 1/2" slices
  • 1/2 pound boneless skinless chicken thighs
  • 1 large celery rib finely diced
  • 1 large green pepper finely diced
  • 1 large red pepper finely diced
  • 6 cloves Garlic minced
  • 1 Yellow Onion finely diced
  • 2 green onions finely sliced
  • 1/4 cup Italian parsley finely chopped
  • 1 dried bay leaf
  • 4 cups chicken stock
  • 2 Tablespoons Worcestershire sauce
  • 1 large tomato diced
  • 2 cups okra sliced
  • 1/4 cup + 2 tablespoons The Spicy Olive's Baklouti Fused Chili Olive Oil
  • 1/2 cup all purpose flour
  • salt and pepper to taste
  • rice to serve

Method
 

  1. 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.
  2. 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!
  3. 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

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!

The Spicy Olive’s Balsamic Strawberries Pork Tenderloin Salad

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Spicy Olive on Fox 19 with Strawberry Pork Tenderloin recipe

http://www.fox19.com/video/2019/02/26/nothing-says-spring-like-strawberry-pork-tenderloin/

Melanie Cedargren of The Spicy Olive visited The Fox 19 Morning show to share some Spring recipes featuring the March Flavors of the month: Strawberry balsamic vinegar and Garlic olive oil.

 

Spicy Olive on Living Dayton with March Flavors of the Month

https://www.wdtn.com/dl365/healthy-living/living-dayton/the-spicy-olive-strawberry-

Melanie Cedargren of The Spicy Olive was cooking with Zach and Julia on Feb.26, 2019.  March Flavors of the Month, Strawberry Balsamic vinegar and Garlic olive oil, were featured in the recipes. These varieties of olive oil and balsamic vinegar will be 10% off the month of March!

Strawberry Bacon Wrapped Pork Tenderloin and a delicious Strawberry salad were the featured recipes.

 

Taste Gold Medal Wines Feb. 22 and 23-March 1 and 2!

The Cincinnati International Wine Festival is March 7-9, 2019. The Wine Cellar at The Spicy Olive is giving you the opportunity to sample and purchase some of the wines that were judged to be Gold Medal Winners this year!

We selected some of our favorites that are also affordable!

We will be tasting:

2016 59 Prime Chardonnay, France

2017 Black Stallion Chardonnay, Napa Valley

2016 Joel Gott Pinot Noir, Oregon

2016 Sanctuary Cabernet Sauvignon, Napa Valley

Come taste the Gold with us!

Wine Tastings for Feb. 15 and 16, 2019

We are keeping the Valentine Vibe this weekend !

What is your relationship status? You can ponder with us over a glass of wine.

Are you Available, Taken or is it Complicated?

We will be tasting Complicated Chardonnay and Pinot Noir

Available Red blend and

Taken Red blend

We hope to see you this weekend!

And MARK your calendars for Feb 22 & 23 and March 1 & 2! We are tasting affordable GOLD MEDAL winners from the Cincinnati Wine Festival! You can taste & purchase before the wine festival which is the following weekend, March 8-10!

Dayton Living-Spicy Olive Dark Chocolate Fondue

Melanie Cedargren was on Dayton Living making the perfect dessert for your Valentine’s Day!

Our Blood Orange Dark Chocolate Fondue is easy to make yet delicious and fun to enjoy.

https://www.wdtn.com/dl365/healthy-living/living-dayton/the-spicy-olive-blood-orange-chocolate-fondue/1742766654

Use a slow cooker to melt dark chocolate morsels, whipping cream, our Blood Orange olive oil and some vanilla. After 20-30 minutes stir to create a silky, decadent chocolate fondue. Assemble fruit such as strawberries, raspberries, bananas, cubes of brownies, angel food cake or pound cake, cookies or marshmallows to dip in the fondue and enjoy!

Wine Tastings for Feb 8 and 9, 2019

The Wine Cellar at The Spicy Olive has the perfect wine tasting for Valentine’s Day.

What wine describes your relationship status this Valentine’s week?

Are you Available, Taken or is it just Complicated?  If it’s too much to ponder, come on in and figure it out over wine. Gather your girlfriends and make it a “Gal”entine’s Day!

We are tasting: Complicated Chardonnay and Pinot Noir,

Available Red Blend

Taken Red Blend (new vintage)

Friday 4-7pm, Saturday 3-6pm

$1-3 per pour.