Filtering by Tag: Persian Lime

Salmon with Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Honey Spiked Ginger balsamic vinegar

1 teaspoon grainy or Dijon mustard

3 tablespoons OLIVE & VINE Meyer Lemon or Persian Lime olive oil

1 teaspoon finely minced shallot

1 small clove garlic, finely minced

2 teaspoons each finely chopped parsley, basil and mint

1/8 teaspoon salt

freshly ground black pepper, to taste

1 1/4 pounds salmon filet

 

Preheat oven to 450 F.

Place all the ingredients, except the salmon, in a bowl and whisk until blended.

Place salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 12 minutes per inch of thickness, or until cooked through.

Spoon the remaining vinaigrette over the fish and serve immediately. 
 

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.

Steamed Salmon with Asparagus in Parchment

2 salmon fillets, 5 ounces each, or 1 large fillet

1 tablespoon OLIVE & VINE extra virgin olive oil of your choice (see variations below)

1/8 teaspoon salt

1/8 teaspoon lemon pepper

4 -6 lemon slices

8 asparagus stalks

1 small shallot, sliced

1 tablespoon capers, drained and rinsed

1/2 teaspoon fresh chives, finely chopped

parchment paper

 

Preheat oven to 450F.  

Place each salmon in the center of a 12 inch x 16 inch piece of parchment paper. Brush with olive oil and season with salt and pepper. Place two - three lemon slices on each fillet.

Add asparagus, shallot, caper and chives to top of each fillet.

Fold and crimp the long ends of the parchment paper until tightly sealed. Repeat with the short ends.

Place on a baking sheet and bake for 15 minutes. Remove from oven and allow to rest for 5 minutes before opening. Open slowly to avoid burning your hands from the hot steam.

Variations: Substitute an infused olive oil such as OLIVE & VINE Meyer Lemon,or Persian Lime. Experiment with adding fresh herbs such as dill or basil and substitute lime for lemon slices depending on which oil you use.

From Cooking Techniques and Recipes with Olive Oil by Mary Platis and Laura Bashar (cookbook is available in the store).

Raspberry Balsamic Vinaigrette

2 tablespoons OLIVE & VINE Raspberry Fusion balsamic vinegar

1 teaspoon Dijon mustard

1 teaspoon honey

1 shallot, chopped

sea salt to taste

1/3 cup OLIVE & VINE extra virgin olive oil (or Meyer Lemon, Blood Orange or Persian Lime infused olive oil)

1/2 cup fresh raspberries

 

Combine first five ingredients in a blender. Slowly add the olive oil until emulsified. Add the raspberries and pulse to combine.

Whipped Cream with citrus oil

Top your favorite cakes, brownies, fresh berries and ice cream with this citrusy topping!

1 cup heavy cream

1 tablespoon OLIVE & VINE Blood Orange, Meyer Lemon or Persian Lime olive oil

1 teaspoon vanilla extract

2 tablespoons confectioners' sugar

 

Whip the cream and olive oil with the confectioner's sugar with a mixer or in the blender until soft peaks form. Top your favorite dessert with whipped cream before serving.
 

Citrus Grilled Scallops or Shrimp

2 tablespoons green onions, minced

1 clove garlic, minced

1/4 teaspoon black pepper

1/2 tablespoon chili paste (optional)

1/4 cup OLIVE & VINE olive oil (Blood Orange, Meyer Lemon, Eureka Green Lemon or Persian Lime)

1 pound scallops or shrimp

 

Combine green onions, garlic, pepper, chili paste and olive oil in a large bowl. Add scallops or shrimp and toss to coat. Marinate in refrigerator for 30 minutes. (Don't over marinate or scallops and shrimp will become mushy.) Thread onto skewers and grill over medium heat for approximately 8 minutes. Turn several times during cooking and brush with leftover marinade. Delicious with rice or pasta that has been drizzled lightly with the olive oil.

 

 

Citrus Dijon Aioli

1 egg

juice of one lemon

1 cup OLIVE & VINE Meyer Lemon, Eureka Green Lemon or Persian Lime infused olive oil 

1 tablespoon Dijon mustard

1 teaspoon salt

lemon zest (optional)

 

Whisk together one egg with juice of half a lemon in blender for several seconds until thick. With blender turned on, slowly add 1 cup of olive oil until thick like mayonnaise. Scrape into a bowl and stir in the rest of the lemon juice, Dijon mustard, salt and optional lemon zest. Delicious over steamed potatoes, asparagus and broccoli. Substitute for mayonnaise in dips or use in place of a Hollandaise sauce.

 

 

Roasted Asparagus

1 pound asparagus

3 tablespoons OLIVE & VINE infused olive oil (Rich Roasted Garlic, Sweet Basil, Tuscan Bouquet, Herbes de Provence, Meyer Lemon, Eureka Green Lemon or Persian Lime) 

1 tablespoon OLIVE & VINE Traditional Balsamic Condimento

salt and freshly ground pepper to taste

1/4 cup grated Parmesan cheese

Preheat oven to 500°.

 

Break the tough ends off of the asparagus and arrange in a single layer in a glass baking dish. Drizzle with olive oil. Roast for 10 minutes. Test one spear and if not tender, roast for an additional minute or two. Drizzle with the balsamic vinegar and season with salt and pepper to taste. Transfer to a serving dish and sprinkle with Parmesan cheese.

Serves 4.

Honey Ginger AND Lime Dressing

1/3 cup OLIVE & VINE Honey Spiked Ginger balsamic vinegar

2/3 cup OLIVE & VINE Persian Lime infused olive oil (or any single variety extra virgin olive oil)

1 tablespoon shallot, finely minced

1 tablespoon Dijon mustard

salt and fresh ground pepper to taste

 

Add the vinegar, mustard, salt, pepper, mustard and shallot to the blender. Pulse a few times to mix. Slowly pour in the olive oil while the blender is running until the mixture is emulsified.

Basic Aioli (Fresh Garlic Mayonnaise)

2 egg yokes

2 teaspoons garlic, crushed 

1-½ teaspoons salt

1 tablespoon fresh lemon juice

1 cup OLIVE & VINE extra virgin olive oil (or an infused olive oil such as Rich Roasted Garlic, Smoky Chipotle Pepper, Persian Lime, Lemon or Tuscan Bouquet.) 

 

Pulse the first four ingredients in the food processor or blender until well mixed. SLOWLY, drop by drop, begin adding the olive oil while blender is running. Once the mixture begins to thicken, pour olive oil slowly in a steady stream. Continue until all oil is used and the mixture is thick and properly emulsified.