The Spicy Olive’s Wild Mushroom and Sage Chicken and Noodles

The Spicy Olive's Wild Mushroom and Sage Chicken and Noodles

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Ingredients Method

Ingredients
  

  • 1 1/2 pound chicken thighs or chicken tenders boneless and skinless
  • 4 thick strips smoked bacon diced
  • 1 large sweet onion sliced thin
  • 8 oz assorted wild mushrooms sliced
  • 4 inch piece fresh thyme stem discarded
  • 1/4 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar
  • 2 tablespoons The Spicy Olive's Wild Mushroom and Sage Olive Oil
  • 1/2 cup heavy cream
  • 1 pound pappardelle pasta or wide egg noodle pasta cooked and drained
  • pinch salt and pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
The Spicy Olive's Fizzy Fig Cocktail

The Spicy Olive’s Fig Old Fashioned

The Spicy Olive's Fizzy Fig Cocktail

The Spicy Olive's Fig Old Fashioned

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Ingredients Method

Ingredients
  

  • 1 1/2 oz your favorite bourbon
  • 1/2 oz orange juice
  • 1 teaspoon The Spicy Olive's Fig balsamic vinegar
  • 1 teaspoon The Spicy Olive's Vermont Maple Balsamic Vinegar

Method
 

  1. Mix together and serve in an old fashioned glass over ice. Cheers!

The Spicy Olive’s Sweet and Spicy Marinade

The Spicy Olive's Sweet and Spicy Marinade

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Ingredients Method

Ingredients
  

  • 1/2 cup The Spicy Olive's Chipotle Olive Oil
  • 1/2 cup The Spicy Olive's Pineapple Balsamic Vinegar *could use the Honey Ginger balsamic to make it a little more tangy
  • 2 tablespoons The Spicy Olive's Roasted Garlic Champagne mustard
  • 1 tablespoon Sea Salt
  • to taste cracked pepper

Method
 

  1. Combine all of the ingredients by whisking them together in a bowl, or place in blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below:
  2. Boneless chicken: 1 + hour Bone in chicken: 2 + hours Steak: 2 + hours Pork: 2 + hours shrimp/fish:1 hour

The Spicy Olive’s Marinade for Ribs

The Spicy Olive's Marinade for Ribs

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Ingredients Method

Ingredients
  

For the marinade
  • 4 racks baby back ribs (8 pounds)
  • 12 cloves Garlic mashed or minced
  • 3 tablespoons The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 3 tablespoons dark brown sugar
  • 1 tablespoon The Spicy Olive's Japanese Roasted Sesame Seed Oil
  • 1 tablespoon Sea Salt
For the Glaze
  • 3/4 cup The Spicy Olive's Honey Ginger Balsamic Vinegar
  • 3 tablespoons Honey
  • 2 tablespoons soy sauce
  • 1 teaspoon The Spicy Olive's Japanese Roasted Sesame Seed Oil
  • toasted sesame seeds for garnish optional

Method
 

  1. For the marinade: Mix together the Honey-Ginger balsamic, brown sugar, garlic, salt, and sesame oil. Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.
  2. For the glaze: combine the honey ginger balsamic, honey, and soy sauce in a small sauce pan over medium heat. Allow to reduce by half and remove from heat. Add one teaspoon of sesame oil to the mixture and stir to combine.
  3. For the ribs: Prepare the grill and preheat the oven to 275. Over medium heat grill the ribs for approximately 5 minutes per side. Prepare baking pan/s large enough to hold the ribs in a single layer. Brush the glaze over the ribs and seal each pan well with foil. Bake the ribs for 2 hours or until tender and meat falls off the bone. Optionally, sprinkle ribs with sesame seeds as a garnish.

The Spicy Olive’s Strawberry Lemonade

The Spicy Olive's Strawberry Lemonade

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Servings: 1 person
Ingredients Method

Ingredients
  

  • 1 8oz cup lemonade
  • 1-2 teaspoons The Spicy Olive's Strawberry balsamic vinegar
  • ice
  • strawberry for garnish

Method
 

  1. Fill a tall glass with ice. Add 1 teaspoon of Strawberry balsamic, fill rest of glass with lemonade. Stir and taste, add more balsamic if needed. An easy way to make a delicious Strawberry Lemonade. Garnish glass with strawberry.

The Spicy Olive’s Summer Sipper

The Spicy Olive's Summer Sipper

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Method

Method
 

  1. 1-2 teaspoons of any of the following: The Spicy Olive's Cara Cara Orange Vanilla, Peach, Sicilian Lemon, Cranberry Pear, Grapefruit, Lemongrass Mint, Gravenstein Apple, or Cascadian Raspberry.
  2. Fill cocktail glass with ice and seltzer water. Add balsamic vinegar of choice and splash of fruit juice if desired. Stir and enjoy!
  3. To make this an adult beverage add sparkling wine or vodka. You can add white rum to the Lemongrass Mint balsamic to make a Mojito!
  4. A low calorie, refreshing, healthy drink! (3 grams of sugar and 10 calories per tablespoon of balsamic vinegar)

The Spicy Olive’s Red, White, and Blue Salad

The Spicy Olive's Red, White, and Blue Salad

A salad made for Memorial Day and 4th of July!
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Ingredients Method

Ingredients
  

  • 1 package mixed greens with spinach
  • 1 package Strawberries sliced
  • 1 package blueberries washed
  • 5 oz Feta Cheese crumbled
  • 1/4 cup almond slivers toasted
  • 1/4 cup The Spicy Olive's Strawberry balsamic vinegar *could use our Blueberry balsamic instead or mix the strawberry and blueberry half and half for a very berry flavor
  • 1/4 cup The Spicy Olive's Lemon olive oil *could use the Basil oil for a sweet and savory flavor

Method
 

  1. Whisk the olive oil and vinegar together. Place the greens in a salad serving bowl. Top with strawberries, blueberries, feta, and almonds. Pour dressing over salad. Toss until coated and serve.

The Spicy Olive’s Red, White, and Blue Cocktail

The Spicy Olive's Red, White, and Blue Cocktail

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Ingredients Method

Ingredients
  

Cocktail
  • 2 oz your favorite vodka
  • 3/4 oz Cointreau
  • 3 tablespoons macerated strawberries
  • splash lemon jiuce
  • splash blue curacao
Macerated strawberries
  • 1 pint Strawberries sliced
  • 2 teaspoons The Spicy Olive's Strawberry balsamic vinegar *could also use the Traditional balsamic

Method
 

  1. Allow berries to sit overnight or a least for 4 hours
  2. Combine all ingredients in a shaker with ice except for Blue Curacao. Rim martini glass with sugar. Strain shaker into martini glass. Add Blue Curacao. The drink will layer into red & blue with the white sugar rim. Cheers!

The Spicy Olive Wine Tastings for March1st, 2nd, 3rd, 8th, 9th and 10th, 2018

The Wine Cellar @ The Spicy Olive is  Globetrotting Around the Hemispheres: North, South, East, and West with these great selections:
Magnolia Court, Chardonnay: Lush and buttery with lemon & tropical fruit and balancing acidity.
Central Coast, California, United States
Ave, Malbec, Gran Riserva: Warm chocolate and berry nose. Balanced, complex and dry.
Perdriel, Mendoza, Argentina
Asara, Cape Fusion Red: Nose of cherry and blackberry; mildly tannic palate of coffee and fresh tobacco.
Western Cape, South Africa
Autor, Priorat: Smooth and seamless chocolate and black fruit.
Priorat, Spain
Come and join us to taste these delightful wines, Thursdays and Fridays 4-7pm and Saturdays 3-6pm.

 

The Spicy Olive’s best balsamic BBQ Sauce

The Spicy Olive's best balsamic BBQ Sauce

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Ingredients Method

Ingredients
  

  • 1/2 cup brown Sugar
  • 1 1/2 cups katchup
  • 1 cup The Spicy Olive's 18 year aged Traditional Balsamic Vinegar *could also use Espresso, BlackCherry, or Maple
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons dry mustard
  • 2 tablespoons The Spicy Olive's Bakouti Green Chili Olive Oil *could also use Olive Wood Smoked, Harissa, or Garlic
  • 1 small white or yellow onion minced
  • 2 teaspoons granulated garlic
  • 2 teaspoons smoked paprika
  • 2 teaspoons cayenne pepper optional depending on desired heat
  • 2 teaspoons kosher salt
  • to taste fresh ground pepper

Method
 

  1. Heat the olive oil in a large sauce pan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, brown sugar, balsamic, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently. Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything- chicken, ribs, burgers. Makes approximately 3 cups