HONEY, SOY, GINGER, TANGERINE BALSAMIC GLAZED WINGS

Ingredients:
2 pounds chicken wings
4 slices ginger
3 scallions, thinly sliced
2 tablespoons Garlic Olive Oil
1 tablespoon Cayenne Olive Oil
1/2 cup Tangerine Dark Balsamic
1/4 cup honey
1/2 tablespoons light soy sauce
1 teaspoon Dark Roasted Sesame Oil

Instructions:

Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.

Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving. 

VIETNAMESE FRESH SHRIMP SPRING ROLL

Ingredients:

1 package clear edible rice paper sheets

1/2 lb. 20 shrimp 21/25(cooked, peeled, deveined, halved)

1 bunch fresh cilantro leaves, washed and dried

1 bunch or bag of fresh baby spinach leaves (washed and dried) 1 cucumber peeled and cut into very, very thin strips

1 carrot peeled and then shaved in to long, thin strips

2 green onions, thinly sliced

1 package vermicelli rice noodles

4 tablespoons good quality soy sauce

4 tablespoons + 1 teaspoon Honey Ginger White Balsamic Vinegar

2 teaspoons Japanese Roasted Sesame Seed Oil

Instructions:

In a small bowl, toss the shaved carrot and thinly sliced cucumber with two tablespoons of Honey Ginger White Balsamic Condimento and set aside.

Heat 3 quarts of water to a gentle simmer. Remove the pot from heat and immediately stir in two tablespoons of soy sauce, and two tablespoons of Honey Ginger White Balsamic Condimento.

Add the vermicelli rice noodles to the seasoned water and allow to sit for 10 minutes until tender. Drain well and toss with an additional 1/2 teaspoon of sesame oil blended with 1/2 teaspoon soy sauce, and 1 teaspoon Honey Ginger White Balsamic Condimento and set aside.

Drain the carrot and cucumbers and make sure all other veggies and herbs are cleaned, dried, and set out before you start.

In a shallow dish such as a pie plate, mix together 1 cup of warm water with 1 tablespoon soy sauce, and 1 tablespoon of Honey Ginger White Balsamic. Dip a sheet of rice paper wrapper into the seasoned water very quickly, no longer than a second or two (or they will get too soggy) and lay flat on a work surface.

On one edge, lay a small handful of noodles, two shrimp halves, some cilantro, a few baby spinach leaves, some cucumber strips, a few pieces of shaved carrot, and a sprinkle of green onions, being careful to not over stuff the roll. Carefully start to roll up eggroll style, tucking in the sides, then continue to roll up-but not too tightly or the spring roll will split.

Combine a few spoonful of hoisin sauce with some chopped peanuts to use as a dipping sauce (or serve with prepared spicy fish sauce dip called Nuoc Mam, available at Asian markets). Serve immediately- these do not keep and will harden up in the fridge, so it is best to make just as many as you plan to serve (store any extra unassembled fillings in fridge and roll later).

Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours.

Remove wings from marinade and pat dry. Heat a large (preferably non-stick) sauté pan (12"+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.

CRAB STUFFED MUSHROOMS

Ingredients:

20-25 Baby Bella Mushrooms

2 table spoons of Spicy Calabrian Pesto Infused Olive Oil

Salt to taste

Stuffing

8 oz of cream cheese (room temp)

4 oz of crab meat – chopped finely.

1 tablespoons of Basil Infused Olive Oil

4 minced garlic cloves

½ teaspoon of paprika

½ teaspoon of ground black pepper

¼ teaspoon of salt

¼ cup of breadcrumbs

Garnish

2 tablespoons of grated parmesan cheese

1 tablespoon of chopped parsley


Instructions:

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or aluminum foil. Remove stems from mushrooms and place mushroom caps, open end up on lined baking sheet. Brush Pesto Infused oil on all your mushrooms and season with salt. Finely chop your mushroom stems and set aside to mix into stuffing. In a large mixing bowl, mix cream cheese, crab meat, garlic, paprika, ground black pepper, mushroom stems, Basil infused olive oil, salt, and breadcrumbs. Mix well making sure that there are no lumps in the cream cheese. Stuff mushroom caps with filling, then sprinkle parmesan cheese on top of stuffed mushrooms. Bake uncovered at 400 degrees F. until mushrooms are very tender and filling is nicely browned. (approx. 30 min). Serve hot and top with chopped parsely.

CHERRY TOMATO BRUSHETTA & WHIPPED RICOTTA

Ingredients:

2 pounds ripe cherry tomatoes, halved

½ teaspoon fine sea salt, plus more to taste

½ cup chopped fresh basil (about ¾ ounce)

2 cloves garlic, pressed or minced

1 baguette (French bread)

5 tablespoons Ultra-Premium Extra Virgin Olive Oil, divided

2 Tablespoons Fig Balsamic, or balsamic vinegar of choice

Whipped Ricotta

1 cup whole milk ricotta, the freshest you can get

2 Tablespoons Milanese Gremolata Infused Olvie Oil, or oil of choice

2 teaspoons fresh parsley, finely chopped

1 teaspoon fine sea salt

Fresh ground pepper to taste

Instructions:

Preheat the oven or a gas grill to 450 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper for easy clean-up, if desired.

Halve your cherry tomatoes and transfer them to a medium mixing bowl. Add the salt into the tomatoes followed by the basil and garlic. Stir to combine and set the mixture aside to marinate while you work on the bread.

Slice your baguette on the diagonal into pieces no wider than ½-inch. Lightly brush both sides of each slice with olive oil (this will require about 2 to 3 tablespoons oil).

Place the slices in a single layer on your prepared baking sheet and bake them on the middle rack for 6 to 9 minutes, until they’re crisp and nicely golden on top. Transfer the toasts to a wire rack to cool.

To make the whipped ricotta, Place the ricotta in a small mixing bowl. Use a hand mixer with a whisk attachment or beaters, whisk ricotta for 2 minutes until it's smooth and creamy; add the parsley, sea salt, olive oil and continue mixing for another minute until well combined. Spread a couple teaspoons of the whipped ricotta on each slice of toasted baguette.

To serve, carefully drain off the excess tomato juice that has accumulated in the bowl. Add the remaining 3 tablespoons of olive oil. Stir to combine and season the mixture with additional salt and fresh ground pepper to taste. Add a rounded spoonful of the marinated tomatoes over the ricotta on each toast and arrange the crostini on a platter and serve drizzled with additional olive oil and a sprinkle of sea salt if desired. 

SWEET POTATO CROSTINIS

Ingredients:

2 sweet potatoes, cut into thin rounds – approx. 1/8 inch to ¼ inch wide

2 Tbs. Greek Sage Fused Olive Oil

Kosher salt and freshly ground pepper

1/4 lb. gorgonzola cheese, crumbled

1/2 walnuts halves or pecans

1 Tbs. fresh rosemary leaves

1/4 cup Greek Liokareas Honey

Optional - top with dried cranberries.

Instructions:

Preheat an oven to 250°F Line a baking sheet with aluminum foil. In a large bowl, toss together the sweet potatoes and Greek Sage Fused Olive Oil until fully coated. Place sweet potato slices on baking sheet, season with salt and pepper. Bake for 1 hour on each side until the potatoes are golden and crispy, once baked set aside and let cool. Layer your sweet potato slices with gorgonzola cheese, walnuts, rosemary, and drizzle with honey.

WEEKEND SLIDERS

Ingredients:

1 lb. ground beef

1 lb. ground turkey

2 finely grated garlic cloves

2 ½ teaspoons Kosher salt

Ground black pepper

8 oz of goat cheese

2 tablespoons mayonnaise

1 large red onion, sliced into rounds

3 tablespoons A-Premium Dark Balsamic Vinegar

12 slider buns

1 sliced avocado

2 cups of fresh spinach (washed)

Instructions:

Preheat grill or cast iron skillet med-high heat. 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 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 tomato)