Filtering by Tag: Smoky Chipotle Pepper

All-Purpose Marinade

1/4 cup OLIVE & VINE Rich Roasted Garlic infused olive oil*

1/4 cup OLIVE & VINE Sweet Black Cherry balsamic vinegar

1/4 cup Worcestershire sauce

1/4 cup soy sauce

2 teaspoons Dijon mustard

2 teaspoons minced garlic
    
salt and pepper, to taste


Mix all ingredients in a bowl and season with salt and pepper to taste.

* For a spicier version, try OLIVE & VINE Smoky Chipotle Pepper infused olive oil
 

Bell Pepper Medley

3 tablespoons OLIVE & VINE Cilantro and Roasted Onion olive oil*

2 red bell peppers

1 yellow bell pepper

1 orange bell pepper

sea salt, to taste

2 tablespoons OLIVE & VINE Sicilian Lemon balsamic vinegar*

2 tablespoons chopped fresh basil

1 tablespoon chopped fresh parsley

1 garlic clove, minced

 

Seed and cut peppers in 1/4” strips.

Heat olive oil in large skillet over high heat. Add peppers and sauté until they begin to color in some places. Reduce heat and season with salt to taste. Cover pan and cook 10 minutes, or until peppers are softened.

Increase heat and add the balsamic vinegar. Stir and toss peppers until vinegar is evaporated. Remove from heat and stir in basil, parsley, and garlic. Stir to combine.

* For a spicy version, try Smoky Chipotle olive oil and Serrano Honey vinegar

Pumpkin Bruschetta


1 cup pumpkin puree

1 jalapeno, minced

1 shallot, minced

1 tablespoon Italian parsley, chopped

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chile Pepper olive  oil

1 teaspoon fresh thyme, chopped

salt and freshly ground black pepper, to taste 

1 baguette, sliced 1/2 inch thick

1 cup grated mozzarella cheese

1 cup grated manchego cheese

 

Preheat oven to 350 degrees F. To make the topping, mix the first six ingredients together. Spread the topping on each of the baguette slices and place on baking tray. Bake until hot and slightly brown — about 5 to 8 minutes. 

Combine mozzarella and manchego cheeses. Remove bruschetta from oven, top with a dollop of cheese and serve hot.

Makes approximately 30 pieces.

Spicy Chipotle Pepper Marinade for Grilling

2 tablespoons OLIVE & VINE Smoky Chipotle Pepper infused olive oil

2 tablespoons OLIVE & VINE Jalapeno Piquant balsamic vinegar

1-1/2 tablespoons Galena Garlic Company Chipotle Barbecue Rub

 

For each pound of meat, combine all ingredients in a gallon size plastic bag. Add  your selected cut of meat and marinate in the refrigerator for at least 2 hours for pork and chicken, and 1 hour for beef, before grilling.

 

Spicy Cornbread

1 cup corn meal

1 teaspoon salt

1 cup unbleached flour

3 teaspoons baking powder

¼ cup OLIVE & VINE Smoky Chipotle Pepper or Baklouti Chili Pepper infused olive oil

1 egg, slightly beaten

1 cup milk

 


Preheat oven to 425. Grease a 9” rectangular pan.

Combine corn meal, salt, flour and baking powder in a bowl. In a separate bowl, whisk the olive oil, egg and milk together. Add to the dry ingredients and mix until just moistened. Bake for 20 - 30  minutes until the tops are golden brown.

Pita Chips for Dips and Salsas

1 bag of pita bread

3 tablespoons OLIVE & VINE Rich Roasted Garlic infused olive oil (for spicy chips try Tunisian Harissa, Smoky Chipotle Pepper or Baklouti Chili Pepper)

Salt and pepper to taste 

 

Preheat the oven to 350° F.  Brush the pita bread with olive oil and sprinkle with salt and pepper to taste.  Cut the bread into small wedges or strips and place on a baking sheet. Bake for approximately 10 minutes or until crispy.  Cool and serve with your favorite dips, spreads and salsas.

 

Spicy Trail Mix

1/2 cup OLIVE & VINE Rich Roasted Garlic infused olive oil

1/4 cup OLIVE & VINE Smoky Chipotle Pepper infused olive oil
    
2 tbsp Worcestershire sauce
        
1 box bran cereal

1 box rice chex

1 small can dry roasted peanuts

1 bag sesame sticks

 

Preheat the oven to 350 degrees.  In a large bowl, combine the wet ingredients and whisk together until blended. Add the dry ingredients and toss to coat thoroughly. Spread on a baking sheet and bake for 20 min.

 

 

Grilled Chicken or Pork with Chocolate Decadence Marinade

4 medium boneless chicken breasts or one pork tenderloin

1/2 cup OLIVE & VINE Chocolate Decadence balsamic vinegar

1/4 cup OLIVE & VINE Smoky Chipotle Pepper or Blood Orange olive oil

1/2 cup brown sugar

2 tablespoons Worcestershire sauce

4 cloves garlic, chopped

1/2 teaspoon freshly ground black pepper

 

Whisk all ingredients together until the brown sugar is dissolved. Place the meat and the marinade in a large resealable plastic bag and marinate for 1-2 hours. Remove meat from the marinade and grill as desired.

Meanwhile, place the leftover marinade in a small sauce pan and simmer gently until it starts to thicken slightly, about 15-20 minutes. When the meat is done, place on a plate and spoon the marinade over.