Espresso-Balsamic Grilled Flank Steak

Dec 16, 2017

Ingredients:

• 1 flank steak, 1 ½ – 2 lbs.
• 2 tablespoons of High-Hand Espresso Bean Dark Balsamic Vinegar
• 2 tablespoons of High-Hand California Koroneiki Extra Virgin Olive Oil (EVOO)
• 2 tablespoons of dark brown sugar
• 1 ½ tablespoons of Dijon mustard
• 1 teaspoon of coarsely ground black pepper
• 1 medium shallot, minced
• 2 cloves garlic, minced
• ½ tsp kosher salt

Preparation:

1. Whisk together all the marinade ingredients and place in a sealable plastic bag or flat, shallow container large enough to hold the meat.
2. Rinse the meat, pat dry, and place in the marinade, covered, for 2 hours minimum (up to 24 hours). Turn occasionally.
3. Heat the grill of your choice to medium-high heat.
4. Remove the steak from the marinade, scraping any clinging sauce and shallots back into the dish with a spatula. Pat the steak dry, and oil and salt the surface lightly.
5. Grill 3-6 minutes per side, taking care not to overcook. Baste with the marinade while cooking, reserving at least a ½ cup.
6. When done, set on a platter to rest, tented with foil, while you finish the sauce (let rest at least 5 minutes before slicing).
7. Put the remaining marinade in a small saucepan and bring to the boil along with any juices that collect on the platter.
8. Reduce to a simmer and cook for a minute or two; the sauce should thicken slightly.
9. Slice the steak thinly against the grain and spoon the sauce over to serve.

Butter & Margarine Substitute

Dec 16, 2017

Our premium olive oil can easily replace butter and margarine in your favorite recipes. Here’s the ratio you can start with — adjust as needed.

Butter/Margarine to Olive Oil

• 1 teaspoon = ¾ of a teaspoon
• 1 tablespoon = 2 ¾ teaspoons
• 1 cup = ¾ cup

Grilled Tiger Shrimp Satay

Dec 15, 2017

Main Ingredients:

• 12 jumbo tiger shrimp or prawns
• 12 flat bamboo skewers or brochette sticks
• lime wedges (optional)

Garlic Sauce/Marinade:

• 4 tablespoons of soy sauce
• 4 tablespoons of oyster sauce
• 1 tablespoon of fish sauce
• 1 tablespoon of lime juice
• 2 tablespoons of loosely packed brown sugar
• 1 tablespoon of High-Hand Honey Ginger White Balsamic Vinegar
• 1-2 tablespoons of High-Hand Persian Lime Flavored Extra Virgin Olive Oil (EVOO)
• 6-8 cloves of garlic, minced
• ½ teaspoon of cayenne pepper

Preparation:

1. Mix the marinade ingredients together in a bowl and set aside.
2. Place shrimp/prawns in a flat bottom bowl or dish and pour the garlic sauce over them to marinate while you heat the grill up.
3. Skewer the shrimp with your bamboo/brochette sticks, or place directly on grill (if large enough), you may also place some tin foil on grill and place shrimp on that. (Save the marinade for basting)
4. Baste the shrimp when you turn them with left-over marinade. Grill 3-5 minutes each side. Shrimp/prawns are done when their flesh turns a translucent pinkish-white.
5. Cool transfer to a container cover and refrigerate up to one week.
6. Serve immediately on their own or over rice. Adding fresh lime wedges on the side is a nice touch.

Cranberry & Balsamic Onion Marmalade

Dec 15, 2017

Ingredients:

• 2 tablespoons of High-Hand Blood Orange Flavored Extra Virgin Olive Oil (EVOO)
• 1 cup of sliced onion loosely packed (about one half an onion)
• 1 teaspoon of kosher salt
• fresh cracked pepper
• 2 cups of fresh cranberries
• ½ cup of brown sugar
• ½ cup of High-Hand Pomegranate Dark Balsamic Vinegar
• ¼ cup of freshly squeezed orange juice

Preparation:

1. Heat the olive oil in a medium saucepan over medium heat add the onion salt and a few turns of black pepper.
2. Sauté until the onion is caramelized about 15 minutes.
3. Add cranberries, brown sugar, balsamic vinegar and orange juice. Bring to a boil then reduce to a simmer.
4. Cook until the sauce is jam-like in consistency, about 40 minutes stirring occasionally.
5. Cool transfer to a container cover and refrigerate up to one week.

Extra Virgin Olive Oil Hollandaise Sauce

Dec 15, 2017

Ingredients:

• 1 tablespoon fresh lemon juice
• 1 teaspoon ground white pepper
• 1 teaspoon fine sea salt
• 1 cup of warmed High-Hand Butter Flavored Extra Virgin Olive Oil (EVOO)
• 3 egg yolks
• Cayenne pepper to taste (optional)

Preparation:

1. Whisk together the egg yolks, lemon juice and 1 tablespoon of warm water.
2. Add the mixture to the jar of a blender. With the machine continuously running, slowly pour in olive oil, a little at a time. If the mixture thickens too quickly, add a little more warm water.
3. Continue blending adding remaining olive oil in a thin stream until the mixture emulsifies (thickens).
4. Season with salt and pepper to taste.
5. Serve immediately.