Filtering by Category: Meat

Balsamic Glazed Caprese Chicken

6 skinless, bone-in chicken thighs

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

freshly ground black pepper, to taste

2 tablespoons OLIVE & VINE extra virgin olive oil, or an infused oil such as Rich Roasted Garlic, Sweet Basil or Tuscan Bouquet

2 tablespoons minced fresh garlic

1/2 cup OLIVE & VINE Traditional Balsamic Condimento or Fresh Fig balsamic vinegar

2-1/2 tablespoons brown sugar, packed

1-1/2 cups grape or cherry tomatoes, 1 cup whole and 1/2 cup sliced in half 

8 ounces fresh mozzarella cheese cut into 6 half inch slices

1/4 cup fresh basil leaves, chiffonade

Preheat oven to 400°F.

Season each chicken thigh with oregano, basil, salt and pepper.
Heat the oil in a large oven-proof pan over medium-high heat. Sear the chicken on both sides until golden brown, about 4 minutes each side. Transfer chicken to a plate. Drain most of the excess oil, leaving about a teaspoon worth.

Return the skillet back to the stove and fry garlic until fragrant (about 1 minute). Add the balsamic vinegar and brown sugar, stirring to combine. Bring to a simmer, while stirring occasionally, until glaze has thickened (about 5-6 minutes).

Return chicken to the pan, turning in the glaze to evenly coat. Add the cup of whole tomatoes around the chicken and place the chicken in the oven. Bake until the chicken is completely cooked through (about 30 minutes). Top each chicken with a slice of mozzarella cheese, return to the oven for a few more minutes until the cheese has melted. 

To serve, scatter the sliced tomatoes on top of the cheese, drizzle with some of the balsamic sauce from the pan and garnish with basil. Serve immediately.

Adapted from Cafe Delights.

Asian Short Ribs

This marinade gives the meat so much flavor - the key is planning ahead so that you can marinate it overnight.


About 4 pounds boneless beef short ribs

1 cup soy sauce

1/4 cup OLIVE & VINE Roasted Sesame Oil

1/4 cup mirin (Japanese rice wine)

1/4 cup packed brown sugar

1/4 cup rice vinegar

12-15 cloves of garlic, minced

2 large green onions, chopped


Whisk together all ingredients, except the meat, in a medium size bowl. Place the meat in a zip-lock bag and add the marinade. Marinate in the refrigerator overnight.

When ready to grill, remove the meat from the marinade and pat dry with a paper towel. Discard the marinade.

Grill to your preferred doneness: 125 for medium rare, 135 for medium,150 for medium well and 160 for well-done.

Broiled Pork Chops with Red Apple Balsamic Glaze

It’s easy to overcook lean meats like pork which results in dry, tough meat. Brining the meat before cooking helps to break down the protein in the muscle fibers and results in juicier, tender meat.

4 pork chops, about 8 to 10 ounces each and 1 to 1 1/4inches thick

1/4 cup kosher salt

1 tablespoon plus 1 teaspoon chopped fresh rosemary leaves, divided

1/2 cup OLIVE & VINE Red Apple Orchard balsamic vinegar

2 tablespoons unsalted butter

1 medium-sized apple

salt and freshly ground black pepper, to taste

fresh rosemary sprigs to garnish (optional)


To prepare the brine, fill a medium-sized bowl with 3 cups of water. Add the  salt and one tablespoon of the chopped rosemary leaves. Stir until the salt dissolves.

Place the pork chops into a zip-lock bag and pour in the brine solution.  Press to remove any air from the bag and seal tightly. Refrigerate for 2-4 hours.

Remove pork chops from the bag and place on paper towels. Pat lightly to remove as much moisture as possible and let them sit at room temperature for about 1/2 hour. 

Preheat the broiler with the oven rack 5 inches from the heat.

Cut the apple in to thin wedges and set aside.

To prepare the glaze, bring the balsamic vinegar to a boil in a small sauce pan over medium-high heat. Add the rest of the chopped rosemary leaves and the butter and stir until butter is fully melted. Add the apple wedges and cook for about 3-5 minutes. Salt and pepper to taste. Turn off heat and set aside.

Broil the pork chops about 5 minutes on each side, depending on size or until a meat thermometer registers 145 degrees F. Transfer to a serving platter, tent with foil and let rest for about 3 minutes.

Gently reheat the balsamic glaze. Add the apple wedges to the platter and drizzle the glaze over the chops and apples. Serve any extra glaze on the side. Alternately, serve this dish on 4 individual plates. Garnish with rosemary sprigs if desired.

Serves 4.

Slow Roasted Jalapeño and Lime Pork Roast

For a spicier version, see a variation below.


1 bone-in pork butt (7 to 9 pounds) 

6 garlic cloves,chopped

1 large onion, chopped

1 jalapeño pepper, ribs removed, seeded, and chopped

1/4 cup fresh oregano leaves, chopped

1 1/2 tablespoons ground cumin

1 1/2 teaspoons chili powder

1 tablespoon salt

1 1/2 teaspoons freshly ground black pepper

1 1/2 tablespoons OLIVE & VINE Jalapeño Piquant balsamic vinegar (see variation below)

1/4 cup OLIVE & VINE Persian Lime olive oil    

2-4 cups dry white wine, depending on size of roasting pan

Lime wedges, optional


Preheat the oven to 300 degrees F.

Place the pork fat side up on a cutting board and score about 1/2” deep in a crosshatch pattern. This will allow the seasonings to sink in.

To prepare the seasoning mix, place the garlic, onion, jalapeño and oregano leaves in a food processor fitted with a steel blade. Process until finely chopped, then add the cumin, chili powder, salt and pepper. Process again about 30 seconds to from a paste, then add the vinegar and olive oil. Process to incorporate all the ingredients.

Rub the pork on all sides with the seasoning mixture and place in a foil covered roasting pan fat side up. Pour enough white wine in the pan to come about 3/4” high on the inside of the pan. Cover with foil and roast for 2 1/2 hours. 

Remove the foil and roast an additional 4 - 4 1/2 hours. Check once or twice during the cooking time to make sure there is enough liquid in pan. Add more wine if needed. The pork in done when the meat is very tender when tested with a fork. 

Remove the roast, cover with foil and let rest for about 15 minutes. Slice 1/2” thick and sprinkle with additional salt if desired. Serve with lime wedges on the side (optional).

Variation: For a spicier version, try Tunisian Harissa olive oil and Serrano Honey Vinegar.

Adapted from an Ina Garten recipe on the Food Network.

Thai Steak Salad

1/3 cup fresh lime juice

1/3 cup OLIVE & VINE Cilantro and Roasted Onion olive oil

1/4 cup fresh cilantro, chopped

2 cloves garlic, minced

1/2 teaspoon hot pepper sauce

3 teaspoons honey or sugar

1 teaspoon sea salt

freshly ground pepper, to taste

1 pound sirloin or flank steak, 1-inch thick

4-5 cups salad greens, washed, dried and torn

1/2 small red onion, cut into half moons

1/2 cucumber, peeled, seeded, cut into half moons


Combine lime juice, olive oil, cilantro, garlic, hot pepper sauce, honey, salt and pepper in a small bowl. Whisk together and set aside.

Place meat between 2 sheets of plastic wrap and pound on both sides to tenderize. Remove wrap and place meat in a shallow pan. Salt and pepper on both sides. Pour half of the dressing over the meat and reserve the rest. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours.

Preheat oven to 400 degrees F. Heat a cast iron or oven safe skillet with a teaspoon or so of oil. Place marinated steak in skillet and drizzle marinade on top. Brown for a few minutes on each side. Transfer steak to the oven for 7-8 minutes. Check center for doneness (red for medium rare, pink for medium) and remove from oven when it is redder than you desire. It will continue to cook a little more.

Transfer meat to a carving board and let rest 10 minutes. Cut into thin slices on a diagonal against the grain of the meat.

Toss the greens, onion, and cucumber with almost all of the reserved dressing and divide among 4 plates. Top with an equal portion of steak slices and a drizzle of the remaining dressing. Serve with lime wedges if desired.

Serves 4.

Roasted Chicken

4 to 4½ pounds of bone-in chicken with skin on

2 cups panko (Japanese bread crumbs)

4 tablespoon OLIVE & VINE infused olive oil such as Tuscan Bouquet, Herbes de Provence, or Meyer Lemon, plus more to grease pan

salt and freshly ground black pepper, to taste

½ cup dry white wine

½ cup Dijon mustard

fresh Italian parsley, chopped, to garnish (optional)


Preheat oven to 350 degrees F. 

In a medium-sized bowl, combine the panko and olive oil. Mix well, scraping the bottom and sides of the bowl to thoroughly coat the panko. Pour the mixture onto a large plate or pie tin.  

Using the same bowl, whisk together the Dijon mustard and the white wine. This will be your batter for the chicken pieces. 

Grease a baking pan with Italian Gremolata olive oil. Pat the chicken pieces dry with paper towels and generously salt and pepper each piece. Dip each piece into the batter to coat all sides and then place skin side down into the panko mixture. Press gently so that the crumbs adhere. You only need to coat the one side.

Place coated chicken pieces onto the prepared baking sheet with the skin side up.  Bake the chicken for about 40 minutes. Increase the temperature to 400 degrees and continue to bake until the crust is brown and the chicken is cooked through, about 10 minutes more. Garnish with parsley if desired.