Chicken Piccata w/ Creamy Rigatoni Pasta Sauce
Serves 4
INGREDIENTS
2-4 boneless, skinless chicken breast halves (1 1/2 pound total)
½ cup Italian Progresso bread crumbs
1/4 teaspoon salt
Pinch ground black pepper
3 Tbsp grated Parmesan cheese
4 Tbsp extra virgin olive oil Hojiblanca
1/2 cup chicken stock or dry white wine (such as a Sauvignon Blanc)
2 Tbsp lemon juice
1/4 cup brined capers
2 Tbsp fresh chopped parsley
PREPARATION
Place chicken between 2 large sheets of plastic wrap. Using a meat pounder or side of a heavy pottery plate, lightly pound chicken to 1/4-inch thickness. Sprinkle chicken with salt and pepper. Drizzle Hojiblanca olive oil onto both sides; place the breasts into a gallon bag with Progresso bread crumbs & shake until well coated. Pull each out & shake off excess.
Heat 1 tablespoon Hojiblanca olive oil in an electric skillet. Cook two filets until golden brown and cooked through, about 3 minutes per side. Transfer chicken to platter.
Bring wine, lemon juice, capers and broth to boil in same skillet over medium-high heat to reduce. Pour sauce over Chicken. Creamy Rigatoni Pasta Sauce recipe coming soon….
TOMATO CREAM SAUCE:
Ingredients
2 tablespoons olive oil
4 cloves pickled garlic, minced
1 medium onion, finely diced
1 can tomato sauce or marinara sauce
1oz. Espresso balsamic vinegar
Salt and freshly ground black pepper
1 1/2 pounds Rigatoni
1 cup heavy cream
Grated Parmesan or Romano, as needed
Chopped fresh basil, for serving
Heat the olive oil in a large skillet over medium heat. Add the garlic and onions and saute for a minute or so. Pour in the tomato sauce, add balsamic, salt and pepper to taste and stir. Cook over low heat for 25 to 30 minutes, stirring occasionally.
Cook the pasta according to the package directions. Drain, reserving 1 cup of pasta water.
Remove the sauce from the heat and stir in the cream. Add cheese to taste, then check the seasoning. Stir in the pasta and thin with a little pasta water if needed. Add the chopped basil and serve immediately.
NEW APRIL/MAY 2018 SOUTHERN HEMISPHERE CRUSHES COMING SOON!!
Wonderful oils from the Southern Hemisphere of Chile, Peru, Uruguay and South Africa coming soon! Just crushed and arriving Soon!!
New Spin on Chicken Wing Alabama White Sauce
MAKES ABOUT 1 CUP
Ingredients
1 cup whole plain yogurt or if mayo (Dukes:)
¼ cup of our organic red wine vinegar or Neapolitan herb infused balsamic
1 tablespoon hot chili paste
½ teaspoon baklouti green chili olive oil
1 teaspoon Worcestershire sauce
½ teaspoon celery seeds
¼ teaspoon crushed red pepper flakes
¼ teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Preparation
Whisk yogurt, vinegar/Balsamic, hot chili paste, olive oil, Worcestershire sauce, celery seeds, pepper flakes and paprika in a small bowl; season with salt and pepper.
Original recipe credited to the magical Chef @seanbrock
Chimichurri Sauce
Ingredients
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup of our Serrano Chili Pepper Infused Honey vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper
1 cup of Our Smoked Chipotle extra virgin olive oil
Place the ingredients in to the bowl of a food processor and pulse until the ingredients are chopped and the sauce is combined. Can be made ahead and stored under refrigeration for up to one week in a tightly sealed container. The sauce Freezes well for future use.
Use over grilled or braised lamb, pork, beef, poultry, in potato salad, over grilled or roasted vegetables, as a marinade for meats, over seafood, as a bread dip, and over hummus.
Makes about 1 ½ cups of condiment. Compliments of Rachael Bradley-Gomez
Balancing Hormones Naturally
SATURDAY FEBRUARY 24TH 11:00 A.M. to 12:30 p.m.
If you are interested in reserving your space, Please give us a call 804.897.6464 or stop by the store to purchase your tickets: $10 per person and a “Free 200ml bottle of choice of extra virgin olive oil or balsamic vinegar of choice. COME JOIN US!!!
Certified Nutritional Counselor in Holistic Health and Master Herbalist Susan Gleeson of The Sown Life, is presenting a class on Balancing Hormones Naturally Feb 24th at The Olive Oil Taproom-Midlothian, LLC. We’re big fans of hers and definitely recommend this class! Come Join us Saturday, February 24th for a Class for Men and Women learning how to Balance Our Hormones Naturally through the foods & Super Foods (Herbs, Spices, locally sourced Farm Produce, Extra Virgin Olive Oils & Balsamic Vinegar) we should all “choose” to eat.
$10.00 per attendee which includes instruction, education, smoothie samples and a “Free 200 ML bottle of Choice (either Balsamic or Olive Oil—value $15.00): BALANCING HORMONES NATURALLY–Anyone who would like to attend, can stop by the store and pay the $10.00 in advance of the class to reserve a spot or call us at 804-897-6464.
VENISON TENDERLOIN ROAST – Happy Holidays
ITALIAN STYLE VENISON TENDERLOIN ROAST W/Dark Ages Imperial Maple Brown Ale & SHERRY AU JUS DIPPING SAUCE:
Ingredients:
4-5 large cloves garlic, peeled
1 (3-pound) Venison Tenderloin roast or Hind Quarter
4 tablespoons Coratina extra virgin olive oil
1 med. onion, peeled and diced
¼ cup robust 25 yr. Sherry Vinegar
1 small can of tomato paste blended with the water, beer & beef broth
¼ of water
½ cup of Dark Ages Imperial Maple Brown Ale
½ cup of beef broth or homemade beef bone broth
2 teaspoons dried basil & thyme
1 teaspoon to sprinkle dried herbs, garlic, sea salt & pepper to top the roast
3-4 med. size potatoes
Sweet & Hot Peppers and diced tomatoes for Garnish
Preparation:
- Cut the garlic & onion into slivers and dices
- Heat 3 tablespoons of the Coratina extra virgin olive oil in a heavy 3- to 4-quart casserole dish or a pressure cooker. Lightly coat the venison roast with the last tablespoon of olive oil, flour the roast on both sides; add the venison and brown it well over medium heat for 15 min.
3. Stir in the beef broth, Sherry, Dark Ages Imperial Ale and tomato sauce, which will de-glaze the pressure cooker or casserole dish. Add the potatoes, thyme, basil, salt and pepper.
4. Cover tightly and cook for 40 min. in your pressure cooker or for at least three-four hours in a covered casserole dish on 280 deg., until the meat is very tender.
5. Remove the meat from the pressure cooker or casserole dish. Surround the meat with the potatoes and Au Jus. Sprinkle the top of the meat with your herb, sea salt & pepper mixture. Garnish with Sweet & Hot Peppers and diced tomatoes. Serve immediately with crusty bread, biscuits or rolls. HAPPY THANKSGIVING: FROM OUR FAMILY TO YOURS.
Truffled Butternut Squash Trotolle & Cheese
TRUFFLED MAC & CHEESE BUTTERNUT SQUASH” width=”300″ height=”300″ />
Ingredients
2 cups butternut squash peeled, cubed in 1″ pieces
1 pound dry Trottole or Macaroni pasta
2 cups shredded guyere
2 cups shredded white cheddar
1/2 cup Pecorino Romano cheese
3 cups milk
1 cup heavy cream
1/2 cup AP flour
1+ 4 tablespoons Garlic Infused Olive Oil
1 tablespoon Truffle Infused Olive Oil
1 large shallot finely minced
2 teaspoons salt
fresh ground pepper to taste
Preheat the oven to 375 F.
Grease a 13″ x 9″ baking dish with garlic olive oil.
Place the cut up butternut squash in a large sauce pot of hot water and bring to a simmer. Simmer for approximately 15 or until the squash is fork tender. Drain and reserve.
Bring a large stock pot of salted water to a full boil. Add the pasta and cook based on the package instructions to al dente.
In a large stock pot, heat the garlic olive oil over medium heat. Add the shallot and saute for about 2 minutes until the shallot just begins to turn golden. Add the flour into the olive oil and whisk to blend thoroughly for about one minute, stirring constantly.
Slowly pour the milk into the flour roux, whisking constantly. Add the cream and continue whisking until thickened.
Take 1 cup of the bechamel from the pot and add it to a blender or food processor with the butternut squash. Process until smooth. Add the butternut squash mixture back into the pot with the rest of the bechamel. And whisk to combine. Add all of the cheese to the bechamel, reserving 1 cup of guyere cheese. Stir to melt and combine. Taste for seasoning and adjust with salt and pepper if desired.
Add the truffle oil, and the pasta. Mix well and pour into the prepared baking dish. Top with the reserved cheese, and bake for 25 minutes until the top is golden brown and the pasta bubbly.
Serves 6-8
Sicilian Salmoriglio Sauce w/ Mango Salsa
TGIF! Beautiful weekend a head of us!!!
Usually drizzled on swordfish or tuna, this sauce works well on any meaty white fish. Just broil the fish and spoon on the sauce or use some as a marinade for a couple of hours. Salmoriglio, also known as salmorigano, is also a good marinade for a roast pork loin. Rub the meat with a paste of garlic and oregano, baste with the mixture while cooking and spoon a little of the sauce on after cooking. This is great with broccoli or cauliflower with olives and toasted breadcrumbs.
Makes ¾ cup, enough for 4 portions of fish
2 tablespoons dried oregano
2 teaspoons finely minced garlic
½ to ¾ cup extra virgin olive oil
3 tablespoons lemon juice
½ teaspoon freshly ground black pepper
½ teaspoon salt
2 tablespoons chopped parsley
2 tablespoons water (optional)
3-4 large Tablespoons of Mango Salsa
1 tsp. Mango balsamic vinegar
Combine the oregano and garlic in a mortar. Grind with a pestle and gradually add ¼ cup extra virgin olive oil to make a paste. Add the lemon juice, salt, pepper and parsley and mix well. Gradually beat in the rest of the olive oil. One can also assemble this marinade in your blender. Top your swordfish with the Mango salsa: Chopped mangoes, tomatoes, cilantro, fresh herbs and Mango balsamic.
Spatchcock Chicken
This technique makes grilling your whole chicken so much easier. #Spatchcock chicken.. Marinate the chicken at least an hour before grilling or oven roasting. Here we used a combination of two of our olive oils: Smoked & Persian Lime with Sicilian lemon Balsamic vinegar, lemon juice & a dry rub with smoked paprika.