Fish with Tomato and EVOO Sauce

Ingredients: 1 cup EVOO (single varietal or Lemon) 4 tomatoes, chopped ground black pepper Juice and zest on 1 lemon 2 pounds of your favorite fish small handful of dill, snipped Directions: Place the EVOO, tomatoes, and a good grinding of black pepper into a pan and fry gently, stirring occasionally, for 3-5 minutes, until
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Spiced Pork

Ingredients: 1 bone-in pork butt (7 to 9 pounds) with a layer of fat on top 6 garlic cloves 1 large onion, chopped 1 jalapeno pepper, ribs removed, seeded, and chopped (optional) ¼ cup chopped fresh oregano leaves 1 ½ tablespoons ground cumin 1 ½ teaspoons chili powder Kosher salt and freshly ground black pepper
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Chocolate Balsamic and Blue Cheese Filet Mignon

Ingredients 4  8-oz. beef top loin, strip or tenderloin steaks, cut 1-inch thick 2 tsp. cracked black pepper Kosher salt 1 c. (4 oz.) crumbled blue cheese ¾ c. Dark Chocolate Balsamic 1 tsp. sugar (optional) 2 Tbsp. butter Sprinkle meat with cracked pepper & season to taste with salt. Grill or broil in oven,
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Spicy Chili

Ingredients: 1 lb. ground beef or turkey 1 c. chopped onion 1 (29 oz.) can diced tomatoes 1/2 c. chopped green bell pepper 1 (15 oz.) can tomato sauce 1 clove garlic 1/2-2 tsp. chili powder, to taste 2 Tbsp. Harissa Olive Oil 1 (16 oz.) can chili beans, drained Salt and pepper Directions: Place
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Holiday Ham

  Ingredients: 1 4lb. cooked, smoked ham 1/2 cup Blood Orange Olive Oil 1/2 cup Cinnamon Pear Balsamic Vinegar or Honey Ginger White Balsamic Vinegar 1 Tablespoon prepared mustard 1/2 cup raisins Preparation: Place ham on rack in roasting pan, fat side up. Bake 325 degrees for 1 hour and 15 minutes. In a bowl
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Vermont Maple Ham

Ingredients 1 10- to 12-pound butt or shank portion fresh ham, skin on 4 teaspoons kosher salt 4 teaspoons ground black pepper 1 cup maple syrup ½ cup Vermont Maple balsamic vinegar 1 teaspoon ground cinnamon ½ cup pecans, toasted ½ cup candied ginger Preparation Heat oven to 450 degrees. Using a sharp knife, score
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Pineapple Holiday Ham

Ingredients 1 fully cooked bone-in ham (12 to 14 pounds), spiral-cut or thinly sliced 1 can (6 ounces each) DOLE® Canned 100% Pineapple Juice 6 ounces King’s Pineapple White Balsamic 1 can (20 ounces) crushed pineapple, undrained 2 cups packed brown sugar 20 to 30 whole cloves 1/4 cup golden raisins Directions Place ham in a roasting pan.
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Blackberry Ginger Molasses Ribs

Ingredients 2 racks baby back ribs (about 4 lbs.) salt & pepper 1 cup blackberries 1 clove  garlic, crushed 1/4 cup ketchup 1/2 tablespoon molasses 1 teaspoon balsamic vinegar (Blackberry Ginger) 1 teaspoon hot sauce 1 teaspoon sugar   Instructions Preheat oven to 400 degrees . Season ribs with salt and pepper and place meaty side
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Balsamic Roast Pork Tenderloins

Ingredients 4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each pack 4 tablespoons of King’s Traditional Aged Balsamic Vinegar 4 tablespoons of King’s EVOO, of choice 8 garlic cloves, cracked Seasonella Blend or Himalayan Pink Sea Salt and ground pepper 4 sprigs fresh rosemary, leaves stripped and finely chopped 4 sprigs fresh
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Dark Chocolate and Blood Orange Chicken

Ingredients 3 tablespoons of King’s Blood Orange Olive Oil 1/4 cup of King’s Dark Chocolate Balsamic 2 tablespoons of Dijon Mustard 2 tablespoons of fresh lemon juice 3 garlic cloves, chopped 1 teaspoon salt 1/2 teaspoon freshly ground pepper 4 1/2 pounds chicken leg quarters, cut into pieces 1/2 cup chicken stock juice from 1/2 of an
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Tuscan Pot Roast

Ingredients 3-4 tablespoons of King’s Tuscan Herb Olive Oil 14 pound beef chuck roast 1/2 cup red wine or beef stock 1/2 cup of water 1 shallot, minced 3-4 diced yellow potatoes 1 cup mini carrots 1 1/2 cup sliced portabella mushrooms 2 teaspoons Worcestershire Sauce 12-8 ounce cans of tomatoes 1 teaspoon crushed garlic
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Baked Salmon with Coconut Crust

Ingredients 4 salmon fillets 1 tablespoon of King’s Coconut White Balsamic Vinegar 1/2 cup Panko breadcrumbs 1/4 cup flaked sweetened coconut Salt and pepper to taste Instructions Preheat oven to 425 degrees. Remove skin from salmon. Place fillets on a non-stick baking pan and brush with the balsamic vinegar. In a shallow dish combine breadcrumbs,
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Grilled Lemon Chicken

Ingredients 4 skinless, boneless chicken breast halves 1 tablespoon Dijon mustard 1/3 cup lemon juice 1/4 cup King’s Lemon Infused Olive Oil 2 large cloves of garlic 2 tablespoons chopped red bell pepper Salt and pepper – to taste Instructions Preheat grill for high heat. In a bowl, mix lemon juice, olive oil, mustard, garlic,
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Pizza Dough

Ingredients 5 cups unbleached, all purpose flour 2 1/4 cups warm (80 degree) water 1/4 cup super high phenol (400+) extra virgin olive oil 1 tablespoon kosher salt 1 tablespoon granulated sugar 2 1/4 teaspoons active dry yeast Cornmeal (optional) Now it’s time to be creative with your favorite toppings and of course, a nice
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Baked Chicken with Dijon and Balsamic Vinegar (Serves 4)

Ingredients 1 (3 1/2- to 4-pound) chicken – cut up or bone-in chicken parts, as desired 1 teaspoon Dijon mustard 1/2 teaspoon Dried thyme 1/2 teaspoon Rubbed sage 1/2 teaspoon Dried rosemary Salt and pepper – to taste 2 tablespoons Balsamic vinegar (18 year-old or Red Apple) 1 tablespoon Olive oil (Hojiblanca) Garlic powder, to
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Almond Dusted Balsamic Chicken Breasts

Ingredients 4 boneless, skinless chicken breast halves 1/2 teaspoon salt 1/4 teaspoon black pepper 1/3 cup very finely chopped unblanched almonds 1/4 cup minced shallots or green onions 1/3 cup chicken broth 1/3 cup strawberry jam 3 tablespoons balsamic vinegar (try the 18 year-old or strawberry) 1 tablespoon minced fresh rosemary 10 ounces fresh spinach,
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Chipotle-Serrano Rib-Eye

Ingredients 1/2 Cup Honey-Serrano Vinegar 1/2 Cup Chipotle Olive Oil 1 tablespoon sea salt 2 cloves Garlic, Minced fresh ground pepper to taste 4 – 8 to 10 oz. rib-eye steaks Instructions Combine salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a
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Chipotle-Lime Baby Back Ribs with Balsamic Glaze

Ingredients 4 pounds pork baby back ribs 2 Tbsp Chipotle extra virgin olive oil 2 Tbsp Persian Lime extra virgin olive oil 1/2 onion minced 1/4 cup 18 yr old balsamic vinegar 1 can (8 ounces) tomato sauce 1/4 cup ketchup 1 large lime, juice only 1 Tbsp Worcestershire sauce 1 Tbsp mustard 1/4 cup
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