Gambas Al Ajillo
It's summer time, which means shrimp is in season! If you are looking for a quick, easy, and delicious shrimp recipe to make, then this recipe called Gambas al ajillo from PBS'sMarc Matsumotois for you! This dish originated from Spain and has been altered byMatsumotofrom being a spicy chili pepper dish to a more smokey flavor dish to better compliment the browned garlic and shrimp. We recommend using our Garlic Olive Oilto help bring out the flavor of the elephant garlic. Give it try and tell us what you think!
Ingredients.
- 1/3 cup olive oil
- 50 grams elephant garlic, roughly chopped (1.75 ounces)
- 1 teaspoon pimentón
- 450 grams shrimp, peeled and deveined (1 pound)
- salt and pepper to taste
- 1 tablespoon minced parsley to garnish
Directions
If you are in the mood to make your own ice cream, then this recipe from internet food blogger Baked Breeis the perfect recipe for you! It's not only easy to make but is also delicious too! We recommend tryinga fruity balsamic such as Raspberry Balsamic, Strawberry Balsamic, or Cinnamon Pear Balsamicto top off your sweet treat!INGREDIENTS
- 5 egg yolks
- ¾ cup sugar
- ¼ cup Dutch-processed cocoa powder
- 1 cup 2% milk
- 1¾ cup heavy cream
- ¼ teaspoon salt
- 1 teaspoon vanilla
SAM'S SUNDAE
- Dark Chocolate ice cream
- Bergamot olive oil (I used blood orange - amazing)
- Freshly whipped cream
- Maldon Sea salt
INSTRUCTIONS
- In a heatproof bowl, whisk together egg yolks
Categories: DrinksStrawberry Balsamic Martini
Ingredients:
- 2-1/2 oz. plain or strawberry-flavored vodka
- 1/2 oz. High Country Strawberry Balsamic
- 1 fresh strawberry
- 1/2 oz simple syrup
- 1/2 fresh lime, juiced
- 1 strawberry for garnish
Instructions:
In a martini shaker, muddle the strawberry with the simple syrup. Add the vodka,High Country Balsamic, and lime juice and shake well. Pour into a chilled martini glass and garnish with a fresh strawberry.
Ingredients:
- 1 package yellow cake mix
- 1/4 cup sugar
- 1 cupHigh Country Blood Orange Olive Oil
- 8 oz sour cream
- 4 eggs
- 1 Tbsp orange extract
Instructions:
Preheat oven to a temperature of 325 degrees. Combine cake mix and sugar in large bowl. AddHigh Country Blood Orange Olive Oil, eggs, sour cream and orange extract. Blend on medium high for 2 minutes. Pour batter into greased and floured Bundt or tube pan. Bake 40-45 minutes, using a toothpick to check doneness. Cool 15 minutes on rack. Remove from pan and cool additional 30 minutes.
Categories: DessertsSuper-Easy Blood Orange Brownies
Ingredients:
- 1 box of your favorite brownie mix or scratch recipe
- High Country Blood Orange EVOO
Instructions:
Substitute High Country Blood Orange EVOO for oil noted in brownie recipe. Enjoy!
Categories: DessertsSpecial Chocolate Cake
Ingredients:
- 2 cups flour
- 2 cups sugar
- 3/4 cup cocoa (Hershey's dark or international)
- 1 tsp. salt
- 1 tsp baking powder
- 2 tsp. baking soda
- 2 eggs
- 1/2 cupHigh Country Blood Orange EVOO
- 1 cup milk
- 1 Tbsp white vinegar
- 1 cup boiling water
- 1 tsp. vanilla
Instructions:
Preheat oven to 350 degrees. Mix first 7 ingredients together. Add theHigh Country Blood Orange EVOOand milk with white vinegar added. Add the cup of boiling water and vanilla. Bake in a 9x13 pan for 35 to 40 minutes.
Categories: DessertsCitrus Sugar Cookies
Ingredients:
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 2/3 cupHigh Country Lemon or Blood Orange Olive Oil
- 2 tsp vanilla extract
- 1 tsp grated lemon rind
- 3/4 cup granulated sugar
- extra sugar for dipping
Instructions:
Preheat oven to 325 degrees. In a medium bowl mix flour, baking powder and salt; set aside. Combine eggs,High Country Olive Oil, vanilla and lemon rind in a large mixing bowl and beat well. Add sugar and beat until well blended. Stir in flour mixture until just mixed. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Flatten cookies with the greased bottom of a glass dipped in sugar. Bake for 8-10 minutes or until lightly browned. Transfer immediately to wire racks to cool. Store in airtight containers.
Categories: Main CoursesEasy Beef Tenderloin
Ingredients:
- Beef Tenderloin, Chateaubriand cut if available (1.5-3 pounds)
- High Country Wild Mushroom and Sage Olive Oil
Instructions:
High Country Wild Mushroom and Sage Olive Oil. Place in zip-seal plastic bag in refrigerator for 3-5 hrs. Remove from refrigerator and bring to room temperature (2-3 hours). Sear meat quickly on all sides in non-stick frying pan, then place meat on roasting rack in 400 degree oven. Cook until internal temperature is 140 degrees, about 15-30 mins depending on roast size. Let roast sit for 10-15 mins. Slice and serve with your favorite starch and vegetable.
Categories: Main CoursesPork Chops with Red Apple Balsamic
Ingredients:
- 4 Tbsp all-purpose flour
- 4 - 4 oz. boneless center-cut loin pork chops
- 1/3 cup minced shallots (about 2)
- 2 tsp minced garlic
- 8oz. package presliced mushrooms
- 2 tsp fresh thyme, chopped
- 1/4 cupHigh Country Red Apple Balsamic
- 1/4 tsp salt
- 1/4 tsp black pepper
Instructions:
Place flour in a shallow dish. Dredge pork in flour. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork to pan, cook 4 minutes on each side or until browned. Remove pork from pan and keep warm. Add shallots, garlic and mushrooms to pan. Saute 3 minutes or until moisture evaporates. Add thyme to pan and cook for 1 minute, stirring well. Sir inHigh Country Red Apple Balsamicand bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth. Return pork chops
Added to cartCategories: Main CoursesPeach Balsamic Glazed Fish
Ingredients:
- 3 TbspHigh Country Peach Balsamic
- 1 tsp firmly packed brown sugar
- 1 tsp Dijon mustard
- 2 pieces cod, halibut, tilapia or haddock (about 1 inch thick, 5-6 oz each)
- 1/2 tspHigh Country Arbequina EVOO
- salt and pepper to taste
Instructions:
MixHigh Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly withHigh Country Arbequina EVOOand sprinkle with salt and pepper. Heat a 10-12 inch nonstick frying pan over medium high heat. Add fish and cook until browned on the bottom, about 4 minutes. Turn pieces over. Spoon balsamic mixture over browned sides. Lower heat and cook until fish is opaque but still moist looking in the center, 4-5 minutes. Transfer to plates.
Categories: VegetablesEureka Lemon EVOO Broccoli
Ingredients:
- 1-1/2 pounds broccoli florets
- 3 TbspHigh Country Eureka Lemon EVOO
- 1/2 cup seasoned breadcrumbs
- 2 Tbsp butter
- 3 Tbsp grated Parmesan cheese
- salt and freshly ground pepper
Instructions:
Fill a large pot halfway with water. Cover and bring water to a boil over high heat. Salt the water and add broccoli. Boil the broccoli until crisp-tender, about 5 minutes. While the broccoli is cooking, toast the breadcrumbs and Parmesan cheese in the butter, about 3-5 minutes. Drain the broccoli florets, transfer to a large bowl and toss with theHigh Country Lemon EVOOto coat. Pour breadcrumb mixture over broccoli and serve immediately.
Categories: VegetablesTuscan Herb Asparagus
Ingredients:
- 1 bunch asparagus
- 2 TbspHigh Country Tuscan Herb EVOO
- 1/2 chopped red pepper
- salt and pepper to taste
- 1/4 cup Parmesean cheese
Instructions:
Heat 2 Tbsp ofHigh Country Tuscan Herb EVOOin a skillet on medium high heat. Once pan is hot add chopped red pepper and asparagus to skillet. Saute vegetables until al dente, then add Parmesean cheese, salt and pepper.
Categories: SaladsPomegranate Walnut Salad
Ingredients:
- 10-12 cups mixed salad greens, washed and dried
- 3/4 cup walnuts, toasted and coarsely chopped
- 1 small shallot, minced
- 2 TbspHigh Country Pomegranate Balsamic
- 2 Tbsp fresh lemon juice
- 1/2 cupHigh Country Roasted French Walnut Oil
- Salt and freshly ground pepper
Instructions:
To prepare the vinaigrette, place the minced shallot,High Country Pomegranate Balsamicand lemon juice in a small bowl. Slowly whisk in theHigh Country Roasted Walnut Oil, then season to taste with salt and pepper. Place salad greens in a large bowl and toss with the vinaigrette. Add half the walnuts and toss. Sprinkle remaining walnuts over the salad as a garnish.
Categories: SaladsSpinach And Pear Salad
Ingredients:
- 1/2 cupHigh Country Blood Orange Olive Oil
- 1/4 cupHigh CountryCinnamonPear Balsamic
- 1 clove garlic, minced
- 1 bag baby spinach, mixed lettuce, or Romaine lettuce
- 1/2 red onion, thinly sliced
- 1 D'Anjou, Bosc or other pear, sliced or diced
- 1/2 cup dried cranberries or other dried fruit
- 1/4 cup bleu cheese, crumbled
- salt and freshly ground pepper, to taste
Instructions:
In a small bowl, whisk togetherHigh Country Blood Orange Olive Oil,High Country Cinnamon Pear Balsamic, garlic, salt and pepper to make the dressing. In a separate bowl toss the spinach or other greens, red onion, pear, dried fruit, and bleu cheese. Pour dressing over salad and enjoy.
Categories: AppetizersLime And Cilantro Shrimp
Instructions:
- 1 bunch cilantro, finely chopped
- 1 lb cooked shrimp, peeled and de-veined
- 1 clove garlic finely chopped
- 1/4 cupHigh Country Lime Olive Oil
- salt and pepper to taste
Directions:
Combine all ingredients together in a bowl, cover tightly and refrigerate for at least 3 hours. Serve cold.
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