Ingredients
4 center cut pork T-bone steaks (1-inch thick)
1 lemon (peeled, reserving peels, halved)
6 sprigs oregano (tied with butcher's twine, plus more to garnish)
4 cloves garlic (peeled and smashed)
1 tablespoon Olive Destination Red Wine Vinegar or Fig Balsamic
2 tablespoons Olive Destination Extra Virgin Olive Oil (Picual or Morruda)
4 tablespoons unsalted butter
Kosher salt and freshly ground black pepper (to taste)
Directions
· In a gallon-sized zip top, combine the steaks with the lemon peels, oregano, garlic, vinegar, and olive oil and marinate for 1 hour in the refrigerator. Remove the steaks from the refrigerator 30 minutes prior to cooking.
· Preheat a cast iron skillet over medium-high heat. Remove the steaks from the marinade and season well with salt and pepper. Drizzle with olive oil then place them in the pan, leaving spacing in between. Cook without moving too much until golden brown and crusty, about 6-8 minutes. Flip, add butter and baste the steaks with a spoon. Cook until internal temperature has reached 145ºF. Remove the steaks from the pan, and allow rest for 5 minutes before slicing and serving. Garnish with some chopped oregano and a squeeze of lemon.
· Tip: Season the cutting board with olive oil, salt and oregano before removing the steaks to rest for more flavor!
]]>1/2 cup brown sugar
1 1/2 cups ketchup
1/4 cup molasses
1 cup Balsamic - your choice (Olive Destination 18 year Traditional Balsamic works best here)
2 tablespoon Worcestershire sauce
2 tablespoons dry mustard
2 tablespoons Olive Destination Baklouti Olive Oil, or any fused/infused olive oil of your choice
1 small white or yellow onion, minced
2 teaspoons granulated garlic
2 teaspoons smoked paprika (mild or spicy)
2 teaspoons Olive Destination Cayenne Olive Oil(optional for lovers of heat)
2 teaspoons kosher salt
Fresh ground pepper to taste
Heat the olive oil of your choice in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Add ketchup, Worcestershire, molasses, brown sugar, balsamic vinegar, mustard, granulated garlic, smoked paprika, black pepper, cayenne pepper and stir to combine. Bring to a boil, and then reduce heat to low and simmer until slightly thickened, about 30 minutes, stirring frequently.
Transfer sauce to the jar of a blender and blend until smooth. Let cool to room temperature, transfer to a jar and store in refrigerator for up to a month. This is great on everything - chicken, ribs, burgers, shoes. You can literally put it on anything, and I encourage you to do so.
Makes approximately 3 cups
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Ingredients:
3 lb Diced fresh tomatoes
1 lb Minced onions
1 lb Green pepper
2 oz Fresh chopped garlic
2 oz Fresh cilantro (or more if you prefer)
4 oz Fresh lime juice
4 oz Any one of several Olive Destinations spicy oils, e.g. Jalapeno, Jalapeno Garlic, Extreme Jalapeno, Harissa, Baklouti Green Chile or even our Cayenne
Combine all ingredients, chill and serve
]]>1 Can (28oz) crushed tomatoes
1 can tomato paste
2 tbsp Olive Destination EVOO
2 cloves garlic, minced
1 tsp Olive Destination Real Salt sea salt
1tsp black pepper
1 tsp red pepper flakes, or to taste
1 tbsp dried oregano, or to taste
4 cups Spanish wine (Don Rommano)
Preheat a deep, nonstick saucepan over medium heat. Add olive oil and let the oil heat for a few minutes.
Add minced garlic to the heated olive oil. Sauté for 1 min, stirring continuously, until the garlic has softened and starts to become translucent.
Reduce the heat if the garlic starts to turn brown or smell bitter. This means the garlic is cooking too fast and is starting to burn, which could make your sauce bitter tasting.
Pour paste and tomatoes into the pan with the garlic.
Add salt, pepper, any herbs and red pepper flakes to the tomatoes.
Taste the sauce and adjust the seasonings.
Gently pour the wine into the tomato sauce.
Stir the mixture thoroughly to work the wine into the sauce.
Simmer the red wine pasta sauce.
Recipe by Chef John Noel Gilbertson, CEC, True Harvest Culinary
]]>Black Garlic Tomato Sauce
This versatile recipe provides an ideal base for a variety of pasta dishes and pizzas. It can also be served with chicken or fish.
Ingredients
· 3 tablespoons of Olive Destination Extra Nocellera Virgin Olive Oil (EVOO)
· 1 carrot very finely diced
· 1 onion very finely chopped
· 1 stick of celery very finely chopped
· 1 14 oz can of chopped tomatoes
· 3 tsp of Olive Destination Black Garlic Paste
· 1 tablespoon of tomato puree
· 1 – 2 teaspoons of Olive Destination Coconut Sugar (to taste)
· 1 teaspoon of dried oregano
· Salt and black pepper
Instructions
1. Pour the EVOO into a large pan. Heat until hot. Add the carrot, onion and celery and sweat until soft but not colored.
2. Add garlic paste to the vegetables.
3. Pour in the chopped tomatoes.
4. Add the tomato puree and oregano. Season with salt and black pepper.
5. Simmer for 45 minutes to an hour on a very low heat. If the sauce is too thick add a little hot vegetable stock.
6. Check for seasoning and then add sugar to taste.
Other Ideas
· Add flaked tuna, sliced black olives and a handful of fresh basil. Heat the sauce and serve with pasta.
· Fry a small aubergine (egg plant) in EVOO and add to the tomato sauce. Stir in some fresh oregano. Heat the sauce and serve with spaghetti. Sprinkle with Parmesan cheese.
· Gently fry some smoked bacon, add to the sauce with a handful of frozen peas. Heat through. Fold in a little double cream at the last minute. Serve with pasta.
· Chop up a roasted red pepper (from a jar).
· Grate a Zucchini and add to the tomato sauce. Heat through until the Zucchini is cooked. Serve with pasta. Sprinkle over some dry fried pine nuts.
· Heat up the tomato sauce. Add a handful of fresh cherry tomatoes (halved) 3 sun- dried tomatoes (chopped).
· Stir in a tablespoon or two of mascarpone cheese. Add a splash of balsamic vinegar at the end.
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