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Our products are more than what they appear to be. We use them for everything. The dipping oils and marinades we use as other things such as pasta sauces and salad dressings. The marinades are great as dipping oils and the dipping oils make great marinades.
All of our products help make cooking easier by adding so much flavor with little effort.
We hope you enjoy our products just as much as we do!
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SEND ME YOUR RECIPE
AND WE WILL POST IT ON HERE...
BUT MAKE SURE ITS GOOD
OR IT WON'T GO ON!
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As a dry rub, rub generous portion over chcken, pork, beef or fish. Throw on the grill or in the oven right away. For even better flavor place in a plastic bag, remove air and place in the refrigerator.
| For Dip: 1 cup sour cream
1 tablespoon dry rub (your choice of flavor)
Mix togeher and refrigerate for 12 hours to let the flavors bend.
You can adjust the amount of dry rub to you taste.
For cheeseball: 1 8 o.z. block of cream cheese, softened
1 tablespoon dry rub
3/4 cup grated parmesan or cheddar cheese
Mix together and form into shape of a ball. Roll in crushed cheese crackers, seasoned with seasoning or toasted sliced almonds.
Chill overnight and serve with crackers or crostinis.
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As a seasoning, add it to anything that you would normally add salt and pepper to.
Use it in yor scrambled eggs, sprinkle on sandwiches, in your soups and sauces.
Season your french fries and popcorn.
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For seasoned crackers and nuts: Place oyster crackers, nuts or corn nuts in a plastic bag. Drizzle with SMALL amount of olive oil and sprinkle with your flavor of choice.
Shake and let sit for few hours.
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WHITE TRUFFLE OIL
White Truffle Oil is 100% EVOO infused w/ the essence of the white truffle. Cook with it just as you would regular EVOO. Baste your chicken and roast, use when making your salad dressing or garlic bread. Mix in your mashed potatoes instead of butter. Even fry your eggs with a little to add wonderful flavor.
PASTA W/ WHITE TRUFFLE OIL
Cook pasta, add fresh garlic and basil and toss with warmed White Truffle Oil. You can add anything you like. I add my leftovers such as chicken and vegetables. You can also add olives, mushrooms, sun dried tomatoes and artichoke hearts.
Thai Sesame Ginger
Use as a stir fry or a salad dressing. Toss or sautee vegetables.
Stir Fry
Place shrimp or chicken in a sautee pan and drizzle Thai Sesame Ginger ovcer the meat and cook till almost done. Then add fresh or frozen vegetables of choice. Add litle extra dipping oil to create a sauce and serve over rice or noodles.
Oriental Salad
Saute chicken peices in the Thai Sesame Ginger Dipping oil. Cool Chicken and then add to salad greens with mandarin oranges, crisp noodle and almond. Drizzle Thai Sesame Ginger over as a salad dressing.
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SUNDRIED TOMATO BALSAMIC OIL
 Use this product just like all the other dipping oils.
CHICKEN PASTA
Add 2 Tbs of the sundried mixture and add to hot pan. Place chicken and vegetables in the pan and sear on both sides. Then place lid on pan and lower heat and stem until cooked all the way through.
Cut up and mix into cooked pasta and drizzle remaining oil over and serve.
PORTABELLO MUSHROOMS
Clean 4 mushrooms and spread about 1 tsp of the tomato mixture over the mushrooms and bake until cooked all the way through @ 350°
Take out of oven and place shredded mozzarella or parmesan chees and broil till brown.
Serve as an appetizer or as a sandwich.
 Sauted Mushrooms
Place sliced mushrooms and slice onions in a pan, sautee with well shaken oil till onions are clear and then serve over a steak or chicken.
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Balasamic Vinegars
Many of our recipes will work with all 4 of our balsamic vinegars, some will not. We will let you determine which flavor you are in the mood for.
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APPETIZERS
Tomato Bites
24 cherry tomatoes drops of balsamic vinegar
¼ cup crumbled blue cheese ¼ cup crumbled feta cheese
dash of pepper
Cut tops off tomatoes and scoop out seeds. Pour 1 drop of balsamic vinegar into tomato. Place mixture of cheeses with pepper into the tomato and place under broiler till brown.
These do not have to cook through, just brown the tops. But warn your guest to pop the whole thing in their mouths, they do squirt.
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Salads
Balsamic Vinegarette
1/3 cup balsamic vinegar ¼ cup apple cider vinegar
1/3 cup water 1Tbs. dijon mustard
1Tbs. minced fresh garlic ½ tsp. apple or orange juice concentrate
Optional
½ tsp minced fresh parsley ½ tsp honey
Simply mix or blend together and drizzle over salad.
Warm Garlic Balsamic Dressing
8 large clove of garlic dice cut into ¼ in. pieces ½ cup EVOO or white truffle oil
salt & pepper 6 Tbs. balsamic vinegar
4Tbs. red wine vinegar 1 ½ Tbs. dark brown sugar
In medium skillet combine garlic, oil and some salt and pepper. Cook over medium heat until garlic is soft and barely blonde (if it darkens, it will tunr bitter). STAND BACK! and add vinegars and brown sugar. Simmer 2-3 minutes. Add more seasoning if necessary.
Spoon over salad warm.
Creamy Balsamic Dressing
1 cup mayonnaise 3 Tbs. balsamic vinegar
2 Tbs. lemon juice 1 tsp. worchestershire sauce
2 Tbs white truffle oil ½ tsp. garlic powder
1/8 tsp. pepper salt to taste
Combine all ingredients and whisk until smooth. Chill several hours before serving over salad.
Serves 8-10 people
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ENTREES
Italian Balsamic Chicken
1/4 cup minced fresh parsley 1 Tbs. dried Italian seasoning
2 Tbs. white truffle oil 2 Tbs balsamic vinegar
1/2 tsp. pepper 2 cloves minced garlic
8 skinless, boneless chicken breast
Combine first 6 ingredients in a large zip top bag. Add chicken to the bag. Seal and marinade in refrigerator for at least 2-3 hours.
Remove chicken and discard marinade. Grill chicken 6 minutes on each side until done. Cool and cut into strips. Serve over pasta, salad or wrap in flour tortilla.
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Desserts
Balsamic Strawberries
2 pints strawberries 4-6 tsp. sugar
1 Tbs. balsamic vinegar
Slice or halve strawberries and sprinkle with sugar and let sit for few hours. Drizzle with balsamic vinegar.
Grilled Fruit Kabobs
Cube your favorite fruit, such as pineapple, peaches, apricots and apples and place on soaked skewers.
Spray COOL grill with non-stick spray and then heat. One grill is very hot place kabobs on grill and cover. Turn. Once cooked, 5-10 minutes, brush with reduced balsamic vinegar. Sear vinegar on each side and serve. Serve warm with vanilla ice cream.
Chocolate Balsamic Cake
1 ½ cup unbleached sifted flour 1 cup sugar
3 Tbs baking cocoa 1 tsp. baking soda
½ tsp salt 1 Tbs balsamic vinegar
5 Tbs margarine, melted 1 tsp vanilla
1 cup water
Sift together first 5 ingredients into a mixing bowl. Make 3 wells in the dry mixture. Pour vanilla into one well, vinegar into another and melted margarine into the last. Pour water over all. Beat with wooden spoon until well blended. Pour batter into a greased 9 in. square baking pan. Bake in preheated 350° oven for 25 minutes. Cool on rack and then dust with powder sugar or frost with mocha frosting below.
Mocha Frosting
Combine 1¾ cups powder sugar, 3 Tbs. cocoa, 3 Tbs softened butter, 3 Tbs brewed hot coffee and ½ tsp vanilla. Beat with electric mixer at medium speed till smooth.
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Cut up day old French bread and us this for dipping as an appetizer.
Use as a salad dressing, marinade or brush over chicken and roast.
Toss over cooked vegetables or brush over vegetables and grill on the BBQ.
Mix with mayonnaise, add some parmesan cheese and drizzle over cooked asparagus. Use this mixture to dip artichoke leaves and broccoli.