Ingredients
1 pkg Rouladen beef or thin veal
1 block of Pecorino cheese or goat cheese
Prosciutto - 2 slices for each saltimbocca roll you'll be making (always good to have extra for snacking)
1 package of sage leaves
1 to 2 Tbsp of Rosemary Olive Oil or Thyme Olive Oil or Extra Virgin Olive Oil
1/2 Cup good white wine, Italian Pinot Grigio works well
Fresh Cracked Black Pepper, to your taste
Butcher's twine
Directions
1. If using veal, don't worry about tenderizing. If using thin slices of beef, tenderize and flatten out a little more.
2. Lay out the beef filets, and layer two slices of prosciutto on top of big filets, and rip the prosciutto into smaller pieces for smaller filets.
3. For each filet, lay a line of single sage leaves from one end to the other.
4. Cut the cheese (HA!) into 1/4-inch pieces, wide enough for the width of each saltimbocca (Go with the wider end for more cheese!). Place on one end of the filet, and roll the filet tight.
5. Cinch the rolls with butcher's twine. You don't want them to come apart in the pan.
6. Sprinkle each roll with pepper, to your taste.
7. Heat a skillet with 1 to 2 Tbsp of Rosemary Olive Oil, place each roll in the pan. Brown each side of the roll. Cook for 20-25 minutes, depending on the size of the rolls. You may have to move them around the pan for an even cook.
8. Deglaze the pan with white wine, letting it simmer into a nice sauce for 2 mins on low heat.
9. Place saltimbocca in a dish, and pour the white wine sauce on and around them. SERVE AND ENJOY!
Ingredients
3 to 4 lbs. Tri-Tip Beef Roast (or beef roast of your choice) - Check out Local Ontario Organic Beef from NIKU Farms on our Blog!
1/4 cup Blackberry-Ginger Balsamic Vinegar
1/4 cup Neapolitan Herb Balsamic Vinegar
1/4 cup soy sauce
2 tablespoons Chilean Picual or a Medium Intensity EVOO
2 crushed garlic cloves
1/2 teaspoon black pepper
Directions
Combine; soy sauce, Neapolitan Herb Balsamic Vinegar, Blackberry-Ginger Balsamic Vinegar, Chilean Picual EVOO, crushed garlic cloves, and black pepper in a zip-top bag add the roast.
Marinate in the refrigerator for at least 12 hours.
Remove the meat from the marinade, let sit 40 minutes.
Smoke, grill or broil until cooked to your desired degree of doneness.
Note: If using the crockpot for your roast (like in our video), cook it on low for 8 hours or on high temp for 4-5 hours.
Bring the jus to a boil in a sauce pot on medium-high, and add a cornstarch slurry (2 tsp cornstarch & 3 tsp water combined well) and thicken to your desired thickness for a delicious sauce!
]]>This recipe definitely gives an Asian flair to a simple beef & beans dish. The depth of the Ginger & Black Garlic Infused Olive Oil pairs nicely with the Honey-Ginger Balsamic in the scrumptious sauce!
Ingredients
For the Sauce:
3 Tbsps Honey-Ginger White Balsamic Vinegar
3 cloves garlic, minced
Pinch of red pepper flakes, or more if desired
3 Tbsps fish sauce or 4 Tbsps oyster sauce
1/2 Cup water
3 tsp cornstarch
Other Ingredients
1 lb beef strips (If you watched the video and want to check out NIKU Farms, CLICK HERE for the link to their site and subscription box)
2-3 Tbsps Ginger & Black Garlic Infused Olive Oil, divided
1/2 lb green beans, trimmed or frozen - rinsed in warm water.
2 shallots, halved then thinly sliced
3/4 Cup rice, dry & uncooked (or rice noodles, follow instructions on the packaging)
Sesame seeds, optional
Directions
Mix all of the sauce ingredients together. The cornstarch will sink to the bottom, so make sure to mix it again before pouring it into the cast iron pan.
Start cooking your rice or rice noodles according to package instructions.
Add 1 Tbsp of the Ginger & Black Garlic Infused Olive Oil to the pan and set to medium-high heat. Once the oil is heated, add the beef and cook until browned. Remove the beef and reserve.
Add the 2nd Tbsp of the olive oil, then add the shallots and green beans. Cook for about 5 minutes until shallots & beans are softened. Add the beef back in, add the sauce, and let it cook until sauce has thickened.
Serve immediately, and sprinkle sesame seeds on top as an option.
3-4 Servings
If you haven't tried truffle oil with a beef roast yet, then what are you waiting for?? Garlic and truffle brings this recipe to life, creating a mouthwatering roast and rich gravy!
Ingredients
1 sirloin tip beef roast
2-3 garlic cloves, sliced into thin pieces
1 tsp Black Truffle Infused Olive Oil, 1/2 tsp for basting before & after cooking.
1/2 tsp fresh or dried rosemary
Salt & pepper, to your taste
1/4 Cup water
For Gravy:
1 tsp onion powder
1 Tbsp Neapolitan Herb Dark Balsamic Vinegar
1/4 Cup water & 3 Tbsp corn starch - for slurry/thickener
Salt & pepper, to your taste
Directions
Place the 1/4 Cup of water in the bottom of your crockpot.
Make small slits in your roast to stick the sliced garlic cloves in. Baste the entire roast with the Black Truffle Oil, then season the roast with the rosemary, salt, and pepper.
Place the roast in your crockpot, set it to Low for 8 hours.
When done, remove the roast and place on a dish, then baste with remaining truffle oil.
Pour the jus into a cooking pot. Add onion powder and Neapolitan Herb Dark Balsamic, then bring to a boil. Once boiling, add the slurry mixture of water and corn starch, and add salt and pepper. When it's thickened up nicely, grab your gravy server and a mesh siv. Clear away the chunks, and enjoy your roast with the gravy!
]]>In a small bowl marinade onions with A-Premium Balsamic Vinegar – let sit for at least an hour. Onions will turn purple/red.
In a bowl combine ground beef, ground turkey, garlic, kosher salt, and pepper. Form into 12 small patties. Set aside.
In a small bowl, combine goat cheese and mayonnaise until smooth. Set aside.
Grill the patties until golden and cooked through, about 3 minutes per side.
Toast the buns on the grill for 15 seconds. Spread the tops of the bun with the goat cheese mixture, add cooked patties, onions, avocado and spinach. (optional – sauté onions, add fresh tomato slices)
]]>Remove membrane / silver-skin on bone side of ribs.
Generously coat both sides of ribs with Cajun Powder and Chili Powder, salt & pepper.
Loosely wrap in double foil and place on cookie sheet.
Cook at 425F for 30 minutes. Turn oven down to 280F and let ribs slow cook for 2-3 hours.
Remove from foil and finish on med-hot BBQ – coating both sides 2-3 times with your favourite Stonewall Kitchen Grille Sauce – our favourite at the moment is Maple Chipotle Grille Sauce.]]>Cook 3 cups of brown rice - set aside.
Preheat a large skillet over high heat, add the steak and marinade and season lightly with salt and pepper. Cook until steak starts browning around the edges and cooked through. Remove to a bowl.
Heat 2 teaspoons of EVOO in a skillet, add cooked rice, season with 1/2 teaspoon salt and fry, stirring occasionally, until slightly crispy, about 3 minutes. Stir in spinach until just wilted. Add the steak and any juices from the bowl; heat through. Remove from the heat and stir in the bean sprouts; season with salt and pepper - divide among bowls.
Wipe down the skillet and return it to high heat, add 2 teaspoons of EVOO. Crack in the eggs, season with salt and cook until the whites are set but the yolk is still runny - about 3 min. Top rice bowl with egg and scallion greens. (Optional - drizzle with Baklouti Green Chili Olive Oil for a kick)
]]>Ingredients
1 lb. lean ground beef
½ cup finely chopped onion
¼ cup finely diced green bell pepper.
¼ cup finely diced celery
1 tablespoon minced garlic
1 tablespoon of Baklouti Fused Olive Oil
1 – 6oz can of tomato paste
2 tablespoons of water (or more, depending on consistency you want)
2 tablespoons of A-Premium Balsamic Vinegar
1 tablespoon of Neapolitan Herb Balsamic Vinegar
Salt and Pepper
6 hamburger buns split and toasted.
Directions
In a large skillet heat Baklouti Fused Olive Oil, cook beef (add a pinch of salt), onion, celery and bell pepper until meat is brown and vegetables are tender, stirring to break up any meat. Drain off fat.
Stir tomato paste, water, garlic, balsamic vinegars into beef mixture in skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes, stirring occasionally. Serve on rolls.
Directions
Place beef strips in the bottom of a large bowl and add soy sauce, balsamic, liquid smoke, salt, pepper, garlic powder, onion powder, and red chili flakes (if using).
Mix to assure the meat is evenly coated and cover and marinate in the refrigerator for 8 hours or overnight.
Remove meat from bowl and arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
]]>Ingredients
2 Tbsp TOOC Tuscan Herb Olive Oil
1 lb lean ground beef
1 Cup diced mushrooms
1/2 Cup diced onion
2 Cups tomato sauce (no salt added)
1 Cup water
2 Tbsp TOOC Neapolitan Herb Dark Balsamic Vinegar
3/4 tsp salt
1/2 tsp garlic powder
1 heaping Cup of small pasta (Check our pasta page)
1/2 Cup mozzarella OR Parmesano Reggiano cheese
1/4 Cup chopped fresh basil
Directions
Heat the Tuscan Herb olive oil in the pan in a large skillet over medium heat. Add the beef, diced mushrooms and onion, and cook, stirring until the beef is no longer pink and the mushroom liquid is mostly evaporated. This will take about 8 to 10 minutes.
Stir in tomato sauce, water, Neapolitan Herb balsamic vinegar, salt and garlic powder. Then add the pasta. Bring it to a boil, cover it with a lid, reduce the heat and stir once or twice until the pasta is al dente (not to hard, not too soft) and most of the liquid is absorbed. This part should take 16 to 18 minutes.
Once cooked, sprinkle the dish with the cheese of your choice and wait until it's melted, 2-3 minutes more if need be. Garnish with the chopped basil, if desired.
Ingredients
4-6 lamb chops
1 tablespoon Medium Intensity EVOO
2 garlic cloves
2 tablespoons honey
2 tablespoons Peach White Balsamic
3 tablespoons soy sauce
3 tablespoons chicken stock
1/4 teaspoon Toasted Sesame Oil
salt and pepper to taste
Directions
Season the lamb chops on both sides with salt and pepper. Sear the lamb chops on all sides in a hot skillet with the medium intensity EVOO on medium-high heat. Remove the lamb chops from the skillet and set aside.
Add the fresh minced garlic to the skillet and cook until fragrant. Turn the heat to low. Add the honey, soy sauce, Peach White Balsamic, sesame oil, and chicken stock. Let the sauce come up to a rapid boil and then add the lamb chops. Cook the lamb chops to your desired temperature.
Directions
Toss the shanks in flour and coat well. Heat the Rosemary Agrumato Olive Oil in a large pan and brown the shanks on all sides. Once browned, remove them from heat and set aside.
Add the onion and garlic and saute them in the pan until soft. Add the red wine, stock, tomatoes, figs and rosemary. This will become your delicious sauce! Return the lamb shanks to the pan and bring to a boil. Let them simmer for about 1 & 1/2 hours.
Remove the shanks and cook the sauce for another 10 minutes. Add the salt and pepper to the sauce, to your preferred taste.
Finish the lamb shanks with a drizzle of Fig Balsamic.
Prep: 20 minutes
Cook: 2 hours
Makes: 4 servings
Sauté the vegetables for approximately two minutes until onions are translucent. Add the garlic and sauté for an additional minute until fragrant. To the same pot, add the wine, scraping all the browned bits of flour from the bottom of the pot. Simmer for approximately two minutes.
Add the reserved lamb, pre-soaked beans, tomatoes, stock, bay leaves, rosemary and stir to combine. Adjust the seasoning and place the covered pot in a preheated oven for three hours.
Remove the bay leaves and rosemary stem/s. Re-adjust the seasoning and serve the warm stew drizzled with additional California Cuvee and warm crusty bread.
Serves 6
Directions:
Whisk oil and balsamic in bowl. Pour into 2 large plastic kitchen storage bags, one bag for each rack. Place in the fridge for 2 hours turning occasionally. Heat your BBQ to high and grill the racks for 5 to 6 minutes per side for medium doneness. Remove and let rest for 2-5 minutes. Slice into individual chops. Garnish with a drizzle of extra oil & vinegar as desired. Salt and pepper to taste.
Makes enough for 4 servings
Serves 4 (As Sliders, can serve 5 to 6 if 2 patties per person)
Ingredients
Preparation
For homemade buns, click here for our Olive Oil Buns recipe!
]]>Note: marinating time depends on your cut of steak.
Ingredients:
4-2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz each
Kosher salt and freshly ground pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons The Olive Oil Co. Olive Wood Smoked olive oil
Directions:
Generously season steaks with salt and pepper. Place 2 tablespoons Smoked Olive Oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place steaks in one large or two medium zipper lock bags and seal. Place in fridge for two hours.
After 2 hours, remove the steaks for the fridge and bring to room temperature.
Heat a large cast iron skillet or grill over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add steaks to the hot pan/grill, sear until well-browned, about 30 seconds per side or until desired cook time.
Transfer steak to a cutting board and let rest for 5 minutes. Serve.]]>Directions:
Preheat oven to 425 degrees. In a large skillet, brown beef in butter on all side over medium – high heat. Transfer beef to a greased shallow roasting pan; season with salt and pepper. Set aside skillet with drippings. Bake roast for 20- 25 minutes or until meat reaches desired doneness ( for medium- rare, a meat thermometer should read 145; medium, 160; well done 170). Meanwhile, in reserved skillet, melt 1 tablespoon butter over medium heat. Add shallots; cook and stir for 1 minute. Add garlic; cook and stir for 20 seconds.