Beaufort Olive Oil Company April 12, 2014 Luncheon Recipes

 

Salad

12 oz. mixed greens

1 mango, diced

Sliced Serrano ham

 

Mango Infused Roasted Red Pepper

1 red bell pepper

3 tbsp. BOOC Mango White Balsamic

 

Blister red bell pepper over flame until black, remove, place in plastic bag to steam. When cooled, peel red pepper (do not rinse), and cut into desired size. Put into container, add enough Mango White Balsamic Vinegar to coat.

 

Compressed Cantaloupe

Cantaloupe

BOOC Jalapeno White Balsamic

 

Slice cantaloupe 1/8th inch thick and put with Jalapeno White Balsamic Vinegar in a food saver bag, pull full vacuum to compress.

 

Vinaigrette

1 ½ cup BOOC Mango White Balsamic

½ cup BOOC Baklouti Green Chile Olive Oil

½ cup BOOC Extra Virgin Olive Oil

½ ripe mangosalt & pepper, to taste Blend all ingredients.

 

Plate salad and finish with a sprinkle of Alaea Hawaiian sea salt.

 

Brine & Pork Tenderloin

1 pack sage

1 c. apple juice

1 c. water

¼ c salt

¼ c sugar

Juniper berries

Peppercorns

Crushed red pepper

Pork tenderloin

 

Blend first five ingredients in blender, then add juniper berries, peppercorns, crushed red pepper. Brine pork tenderloin overnight or up to 24 hours. Pat pork tenderloin dry, then circulate it at 148 degrees for 3 hours. To finish, sear pork tenderloin on grill or in cast iron skillet.

 

Slaw

¼ c honey

1 granny smith apple

julienned2 jalapenos, julienned

1 jicama, julienned

napa cabbage, shredded

green cabbage, shredded

savoy cabbage, shredded

BOOC Oregano White Balsamic

BOOC Lemon Oil

BOOC Jalapeno White Balsamic

 

Cut corn tortilla, fry at 350 degress for 3 minutes, sprinkle with Alderwood smoked sea salt.

 

Rosemary & Garlic Marinated Beef

2 sprigs fresh rosemary

3 cloves garlic

¼ c. BOOC Wild Rosemary Olive Oil

¼ c. BOOC Garlic Olive Oil

8 oz. beef

 

Marinate beef overnight or up to 24 hours. Circulate at 130 degrees for 4 hours. Sear on grill or in a cast iron skillet, to desired doneness. Bake quartered potatoes (tossed in BOOC Garlic Olive Oil and salt & pepper) at 350 degrees until fork tender, about 20 minutes, sprinkle with parmesan cheese with about 5 minutes left.

 

Haricot verts

Blanch fresh haricot vert for 3 minutes, submerge in ice bath. Reheat in hot sauté pan with BOOC Lemon Olive Oil and salt & pepper.

 

Reduction

Gently simmer 2 c. 18 Year Traditional Balsamic over low heat until reaches desired consistency, remembering it will thicken as it cools.

 

Garnish with truffle powder.

 

Raspberry Bavarian Sheet Cake

 

Follow your favorite genoise sponge cake recipe and incorporate into your batter 3 oz. BOOC Raspberry Balsamic and 3 oz. BOOC Lemon Olive Oil.

 

Buttercream

Cream together 8 oz. cream cheese, 5 tbsp. butter, 2 tbsp. BOOC Roasted Almond Oil, 2 c. powdered sugar.

 

Reduction

Gently simmer Raspberry Balsamic & Dark Chocolate Balsamic over low heat until reaches desired consistency, remembering it will thicken as it cools.

 

Nutella Ice Cream

Scald 2 quarts heavy cream and 3 c. sugar. Separate 15 egg yolks, whisk, then temper eggs into cream and sugar mixture, bring back up to 150-180 degrees. Add 1 tsp. BOOC vanilla bean salt, 1 16 oz. jar Nutella, then chill and churn in ice cream maker.