*Substitute coconut, key lime or mango balsamic
In a bowl or large gallon bag: Marinate shrimp and scallops in the 1/2 C Persian Lime oil, garlic, S&P. Toss to throughly coat and place in fridge for 2-4 hours.
Drizzle sauté pan with a few swirls of the Persian Lime oil, add Scallops individually to pan and sear Scallops 1-1/2 minutes per side. On second side, add shrimp and the remaining marinade and cook til shrimp are pink. Quickly stir in 1/2 C Pineapple Balsamic and allow to combine and cook down. It's pretty quick, maybe 1-1/2 minutes or so.
Remove from heat and serve how you would like.
We made with Garlic Couscous, roasted potatoes and roasted cauliflower.
Or make seafood tacos!!
Prepare a simple coleslaw using the Pineapple Balsamic in place of an apple cider vinegar.
Chop shrimp and scallops into bite size pieces and fill tortillas, top with prepared cole slaw, chopped purple onion and chopped avocado! Yummmm!!
From Michelle Gallaugher (Staunton Olive Oil Company)
This is such a “loose recipe” so adjust anything to your liking. I have used Chipotle olive oil and Oaxacan Adobo seasonings from Teeny Tiny Spice Company and changed the flavor and served with Cauli Rice.
Pre heat oven to 350. Combine and melt oil and butter in cast iron skillet.
Generously cover both sides of the chicken with the Herbs and when pan is hot and ready place chicken in cast iron, skin side down. It should be sizzilin!
Allow to brown heavily on bottom side. Tip pan and begin to spoon drippings to top of chicken. Once bottom is nicely browned, using tongs flip chicken and repeat until nicely browned continuing to spoon drippings on top. Once brown and crispy turn chicken back to skin side up and place cast iron oven. Cook until juices are no longer pink and internal temp of 165 F.
Remove chicken and place on plate or platter and cover with foil. Return hot cast iron to stove top and make pan gravy. This is the part that is never exact; I usually cook by sight, smell and taste. I use gluten free flour 1-2 tbls whisked into drippings until incorporated and thickened. Add chicken broth (usually about 2 cups) to desired amount and simmer until fully thickened. Adjust for desired consistency. Taste for seasoning….usually not needed as the herbs lend a beautiful flavor to the gravy. Maybe some more S&P if desired. Serve with mashed potatoes and all the veggies of your choice!!
Rub pork both sides with S&P and garlic and place in crock pot. Whisk oil and vinegar together and pour over top of pork. Cover and set on low for 7 hours. Then increase to high for another hour and periodically ladle the juices over pork loin. I have even poured some straight apple balsamic on top at this point; it really helps to get a caramelization on the meat.
When ready, pull pork out onto a serving platter, it will be pretty much fork tender, cut into chunks and ladle juices on top of meat before serving.
Add the Apple chutney and serve with mashed potatoes!
Preheat oven to 350. Cook pasta according to directions to al dente. While pasta is cooking (keep an eye on the pasta to not overcook), heat butter or Butter olive oil over medium heat in saucepan. Whisk in flour (or gluten free options as directed) to create a roux for the white sauce base. Simmer flour and butter mixture over low heat for 3-4 minutes, then add warm milk in a steady flow while whisking together as you go. Simmer for 8-10 minutes without boiling, this will become thicker. Add salt, pepper, cayenne and all the cheeses (except Parmesan cheese). Stir until melted through for 2-3 minutes.
Drain pasta and place in a well-oiled baking dish or large casserole dish. Pour cheese mixture over pasta and stir to combine. You may top with the parmesan cheese/bread crumb option here if you like. Bake for 15 minutes or until top is browned and crispy. Let rest for 10 minutes. Drizzle with Black Truffle Oil or oil of your choice…but the Black Truffle is DECADENT!! Top with crumbled bacon when plated.
Adapted from “As Old as Time” by Michele Castellano Senac
4-5lb pork loin
1 c. Cilantro and Roasted Onion Infused Olive Oil
2 TBS Teeny Tiny Spice Oaxacan Adobo Seasoning
Generously rub all sides of pork loin with the Spice mixture. Use more if you like. Place in large crock pot. Whisk together ½ c. EACH of the olive oil and balsamic and pour over pork loin. Cover and set on low for 6-7 hours. Then increase to high for at least 1 hour and periodically spoon drippings over the top of the pork. When able to pull apart pork with two forks, remove to large cutting board and let sit for 5-10 minutes then continue shredding. Place shredded pork back into crock pot full of the drippings and toss to coat it all. It will absorb and keep the pork from drying out too much.
Whisk together the remaining oil and vinegar to use for sauce on top of pork on a bun with some coleslaw if you like. We had a fresh salad of mixed greens, tomatoes, onion and cucumbers and I used some of the remaining dressing on top of the salad as well.
Mix together in a bowl:
1 pound of fresh or frozen (thawed) Shrimp
1 Tbsp Teeny Tiny Spice Co. Garam Masala
Then add and let marinate:
¼ cup Coconut Balsamic Vinegar
2-3 fresh cloves of garlic (minced/crushed)
1-2 Tablespoons fresh Parsley (chopped)
Large frying pan, sauté until golden:
1 medium size onion (chopped)
1 cup of fresh mushrooms (optional)
1-2 Tbsp Butter or Garlic Olive Oil
1-2 Tbsp Harissa Olive Oil (to taste)
Then Sauté over moderate heat and cover until richly browned!
2-3 cups of fresh or frozen Broccoli pieces or florets
½ tsp of Sea Salt (to taste)
Add the Shrimp and marinate to the broccoli, stir and cover briefly until Shrimp is pink and ready!! Serve over Rice. Delicious!
For the Pork:
Serve pulled pork on buns of your choice, top with slaw and scallions, or bunless as we do. Serve with a side of fresh green beans sautéed in garlic oil, S&P.