Heavenly Olive Oils
CHIPOTLE ESPRESSO HAMBURGERS
1lb. ground chuck
1/3 c. finely minced yellow onion
1 T. Worcestershire sauce
2 T. Heavenly Chipotle olive oil
2 T. Heavenly Espresso balsamic vinegar
Fat Pat's Bigfoot Repellant (sold in Heavenly stores)
Mix all ingredients and form into patties, season with Fat Pat's Bigfoot Repellant. Serve on Kaiser Bun with red onion, tomato, spicy brown mustard and ketchup.
CHOCOLATE BALSAMIC AND BLEU CHEESE FILLET
4 8-oz beef loin, strip, or tenderloin cut 1 in. thick
2 tsp. cracked black pepper
1 c. crumbled Bleu cheese (4oz)
Heavenly Dark Chocolate balsamic (reduced ¼ to ½ )
Sprinkle meat with cracked black pepper. Season to taste with salt and grill to desired doneness. During the last 3 minutes of grilling, sprinkle Bleu cheese over fillets.
Serve drizzled with Heavenly Dark Chocolate balsamic glaze.
Makes (4) - ¼ lb hamburgers
1 lb ground beef
½ onion- small diced
1 garlic clove minced
2 Tbls. Espresso balsamic
1 Tbls. Chipotle olive oil
1 tsp. tomato paste
½ tsp salt
Fresh cracked black pepper
In skillet heat 1 T olive oil, sauté onion and garlic until translucent. In bowl combine cooked onions and garlic with rest of ingredients. Mix until combined.
Grill approximately 10 minutes flipping once until internal temperature reaches 165
Reduce Balsamic while burgers are cooking and drizzle over burger when it is done – awesome!
POMEGRANATE BALSAMIC BEEF IN BUTTERMILK BISCUIT
1 lb. of extra lean ground beef
8 large package buttermilk biscuits
1C. Heavenly Pomegranate balsamic vinegar
1 medium onion, chopped
1Tsp Heavenly Premium olive oil like Arbequina
1 C. shredded cheddar cheese
1. Pre-heat oven according to biscuit directions
2. Prepare 8 large cupcake cups with non-stick spray
3. Press the biscuit into each cupcake cup to create a bowl for the beef filling.
Set aside Balsamic Beef In large skillet heat olive oil on medium and add chopped onions, cook until tender. Add ground beef, cook through about 5 – 7 min. Add Pomegranate balsamic, reduce heat and cook until sauce thickens, stirring occasionally. Fill biscuit cups to the top w/beef filling and top with cheese Bake 10-12min. Or until biscuits are golden.
PORK CHOPS WITH BALSAMIC & CHERRY SAUCE
4 - ¾ inch center cut pork chops, about 2 pounds total
1 teaspoon salt
1 teaspoon Seasoned Pepper
1 tablespoon Heavenly Premium olive oil like Arbequina
1/3 cup Heavenly Black Cherry balsamic vinegar
1 1/2 teaspoons sugar
1/4 cup fresh cherries, pitted and halved
1. Pat the pork dry and sprinkle with salt and Seasoned Pepper.
2. Heat the oil in a large heavy skillet or Dutch oven over moderately high heat until hot but not smoking, then cook the pork in 2 batches, turning the pork over once and stirring seasoning occasionally, until it is browned, about 5 minutes.
3. Transfer the pork, using tongs, to a plate, set aside. Add the Black Cherry balsamic and sugar to the skillet. Cook, stirring, until the sugar is dissolved and the liquid is thickened slightly, about 1 minute.
4. Reduce the heat and return the pork to the skillet along with any juices on the plate. Turn once or twice to coat with the dressing sauce. Cook over moderate heat, turning over once, until pork is cooked through, about 3 minutes.
5. Transfer the pork to a platter and boil the sauce until it has reduced and is syrupy, about 2 minutes. Add the cherries to the pan and simmer gently in the syrup till the cherries are softened and release their own juices to the sauce. Pour the sauce over the pork and serve.
1 Whole Pork Tenderloin
1/3 cup Heavenly Cinnamon Pear balsamic vinegar
2 teaspoons pepper
1. Place tenderloin in a sealable plastic bag.
2. Shake dressing well and add ⅓ cup Cinnamon Pear balsamic and pepper to the bag. Seal bag and refrigerate for 1 hour or more.
3. Remove pork from bag and discard marinade and grill.
POT ROAST CHILI
Pot Roast Chili Slow cooking a top round of beef is an unusual start to this delicious chili.
1 ½- 2 lb. top round roast beef (raw)
2/3 cup Harissa olive oil
½ cup Serrano Honey vinegar
2 tbsp. kosher salt
2 tbsp. black pepper
1 medium size red onion, diced
1 qt water
3 cans diced tomatoes
2 10 oz. cans tomato sauce
½ cup chili powder
2 tbsp. ground cumin
3 cans chili beans (use brooks chili hot beans if you like it spicier)
½ tsp Worcestershire
1 beef bouillon cube
Dice top round into ¼ inch or slightly smaller cubes and mix thoroughly with Harissa olive oil, salt and pepper. Heat a large skillet till very hot, and cook meat ½ lb. at a time, just enough to sear the outside. Beef should still be mostly raw. When all beef is seared, mix Serrano vinegar into meat. Transfer meat to large oven safe casserole dish, or Dutch oven pot. Add all remaining ingredients EXCEPT beans.
Bake uncovered in 325 degree oven for 2-3 hrs. Stir every half hour or so. If mixture starts to get too thick or dry looking, add a bit more water. After 2-3 hrs. Remove from oven and add beans, stirring to incorporate. Serve with your favorite accompaniments.
SLOW COOKED CHUCK ROAST
3-4 lb Roast
½ cup Heavenly Milanese Gremolata olive oil
½ cup Heavenly Fig balsamic
Onions, Carrots and Potatoes
½ cup Beef Broth
Brown roast in oil. Slice or quarter the onion, peel carrots, peel potatoes and cut them into quarters. Arrange the vegetables in the bottom of the crock pot with the roast on top. Pour beef broth over all. Mix the oil and balsamic, then pour over all. Cook on low 10-12 hours or high for 4-5 hours.
STEAK AU POIVRE WITH CHOCOLATE BALSAMIC REDUCTION
2 tablespoons coarsely ground peppercorn
4 (3/4-inch-thick) boneless rib-eye steaks
1 tablespoon Heavenly Premium extra virgin olive oil like Arbequina
2 tablespoons unsalted butter or substitute
1/2 cup Heavenly Dark Chocolate balsamic vinegar
Pat steaks dry and coat both sides with peppercorns, pressing to adhere. Season with sea salt. Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook steaks, about 4 minutes on each side for medium-rare. Transfer steaks to a platter. Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits. Simmer vinegar until reduced to about 1/4 cup. Remove from heat and whisk in remaining tablespoon butter until melted. Season sauce with salt and drizzle over steaks.