July 13, 2013 ~ Circa 81 + Beaufort Olive Oil Co. Luncheon
3 slices Heirloom Tomato
2 slices Mozzarella
1/2 oz. BOOC Arbosana Extra Virgin Olive Oil
BOOC Sicilian Lemon White Balsamic
BOOC Organic Basil Olive Oil
Pancetta, dice into small pieces. Cook it down in a skillet until crispy, drain.
Pure Ocean Salt
Local Bogue Sound watermelon cut into 2" x 2" chunks
Marinate in BOOC Blackberry Balsamic Vinegar (3oz.)
4oz. Feta Cheese
1 oz. sliced proscuitto or cured meat
Pickled watermelon rind
Put watermelon in a vacuum bag and seal on high to compress and wrap in proscuitto, sprinkle with feta.
Farmhouse Coffee and Harissa Olive Oil Rubbed Pork Loin
2 c. farm house coffee grounds
1 c. brown sugar
2 T cayenne
2 T paprika
1 T cumin
Rub pork loin with Harissa Oil, once coated with oil coat loin with rub. Marinate for 4 hours. Get pan hot, seared in med/hi heat and finish in the oven. Cook to 140 degrees, let it rest.
Lemon-Thyme Blueberry Cobbler
2 pints blueberries
4 springs of thyme
2 lemons, juiced and zested
1/4 c. lemon vinegar
1/4 c. sugar
Mix ingredients, bring together in a pot on a stove top, until flavors have melded. Cool and fill ramekin to the top, bake at 375' until golden brown, top with granola when finished baking.