Gambas Al Ajillo
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
- Put your oven rack in
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 and 6 Tablespoons sugar. Set aside.
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 cup High 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. Add High 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 cup High 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 the High Country Blood Orange EVOO and 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 cup High 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 cup High 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 in High Country Red Apple Balsamic and bring to a boil. Reduce heat and cook until reduced to 1/2 cup (about 5 minutes), stirring until smooth. Return pork chops to the pan and cook 2-3
Added to cartCategories: Main CoursesPeach Balsamic Glazed Fish
Ingredients:
- 3 Tbsp High 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 tsp High Country Arbequina EVOO
- salt and pepper to taste
Instructions:
Mix High Country Peach Balsamic, brown sugar and mustard in a bowl. Rinse fish and pat dry. Brush lightly with High Country Arbequina EVOO and 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 Tbsp High 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 the High Country Lemon EVOO to coat. Pour breadcrumb mixture over broccoli and serve immediately.
Categories: VegetablesTuscan Herb Asparagus
Ingredients:
- 1 bunch asparagus
- 2 Tbsp High Country Tuscan Herb EVOO
- 1/2 chopped red pepper
- salt and pepper to taste
- 1/4 cup Parmesean cheese
Instructions:
Heat 2 Tbsp of High Country Tuscan Herb EVOO in 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 Tbsp High Country Pomegranate Balsamic
- 2 Tbsp fresh lemon juice
- 1/2 cup High Country Roasted French Walnut Oil
- Salt and freshly ground pepper
Instructions:
To prepare the vinaigrette, place the minced shallot, High Country Pomegranate Balsamic and lemon juice in a small bowl. Slowly whisk in the High 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 cup High Country Blood Orange Olive Oil
- 1/4 cup High Country Cinnamon Pear 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 together High 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 cup High 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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