Nutrition for the Body...Flavor for the Soul
Heavenly Olive Oils
Balsamic Marinated Flank Steak
2 garlic cloves, sliced
1 tablespoon rosemary leaves
1 tablespoon dried oregano
2 tablespoons whole-grain mustard
1/2 cup Heavenly traditional or espresso balsamic vinegar
1 cup Heavenly Barnea extra-virgin olive oil (Chipotle Olive Oil), plus more for grilling
Freshly ground pepper
One 3-pound flank steak
In a blender, combine the garlic, rosemary, oregano, mustard and vinegar and puree until the garlic is minced. With the machine on, gradually add the oil and blend until creamy. Season lightly with salt and pepper.
Add the meat to a glass or ceramic baking dish and pour all but 1/4 cup of the vinaigrette on top; turn the meat to coat. Cover with plastic wrap and refrigerate for at least 4 hours and up to 24 hours.
Light a grill and oil the grates. Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper. Grill the steak over moderate heat, turning occasionally, until lightly charred and an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and serve, passing the remaining vinaigrette at the table.
Serve with Grilled halved cherry tomatoes – optional
ROAST WITH BLACK CURRANT SAUCE
½ C. Heavenly Black Currant Balsamic Vinegar
1-2 lbs. of chicken, pork chops or Tri-Tip roast
1 1/2 C. white wine
Brown the meat in a pan with a small amount of olive oil, then transfer to a baking dish. Take 1 1/2 cups of white wine and deglaze the pan. Pour in ½ cup of Heavenly Black Currant Balsamic Vinegar. Pour the sauce over the meat. Bake the meat at 300 degrees for approximately 1 hour (varies by type of meat/roast).
CHIPOTLE AND SERRANO STEAKS
4 8-10 ounce rib-eye steaks
2 garlic cloves, minced
1 T. sea salt
1/2 c. Heavenly Serrano Honey Balsamic Vinegar
1/2 c. Heavenly Chipotle EVOO Fresh ground pepper to taste
Combine the salt, vinegar, garlic and pepper. Slowly whisk in the Heavenly Chipotle EVOO. Place steaks in a zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage into the steaks. Cover and allow to marinade in refrigerator for a minimum of 2 hours, up to 6 hours. Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving.
CHIPOTLE ESPRESSO HAMBURGERS
1lb. ground chuck
1/3 c. finely minced yellow onion
1 T. Worcestershire sauce
2 T. Heavenly Chipotle EVOO
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 Vinegar (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 Vinegar glaze.
Espresso Hamburgers - Makes (4) - ¼ lb hamburgers
This is what you missed at the last Clean, Eats, and Treats cooking class at Heavenly earlier this month.
1 lb ground beef- 85/15 for the grill - Hint from Chef Amanda (using the higher fat beef helps the burgers to not be dry when grilling out)
½ onion- small diced
1 garlic clove minced
2 Tbls. Espresso Balsamic Vinegar
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. Pomegranate Balsamic Vinegar
1 medium onion, chopped
1Tsp Koronieki Olive Oil
1 C. shredded cheddar cheese Biscuits
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 Koronieki Extra Virgin Olive Oil
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 Heavenly Koronieki EVOO 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 Heavenly Black Cherry Balsamic Vinegar 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 teaspoon Seasoned Pepper
1. Place tenderloin in a sealable plastic bag.
2. Shake dressing well and add ⅓ cup of Heavenly Cinnamon Pear Balsamic Vinegar and Seasoned 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.
ROAST WITH BLACK CURRANT SAUCE
½ C. Heavenly Olive Oils’ Black Currant Vinegar
1-2 lbs. of Chicken, Pork Chops or Tri-Tip Roast
1 C. Heavenly Olive Oils' Chipotle Olive Oil
Brown meat in a pan with a small amount of Olive Oil. Transfer to a baking dish. Take the rest of the olive oil and pour in ½ cup of Black Currant Vinegar. Pour the sauce over the meat. Bake at 300 degrees for approximately 1 hour (varies by type of meat/roast).
SLOW COOKED CHUCK ROAST
3-4 lb Roast
½ cup Heavenly's Milanese Gremolata EVOO
½ cup Heavenly's Fig Balsamic Vinegar
Onion Carrots Potatoes
½ cup Beef Broth
Brown roast in EVOO. 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 extra-virgin olive oil
2 tablespoons unsalted butter or substitute
1/2 cup Heavenly Olive Oils’ 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.