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Lemon Greek Shrimp Salad

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Lemon Greek Shrimp Salad Yum
Prep Time 10 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Servings
people
Ingredients
Instructions
  1. Thaw the shrimp in a colander using cold water, allow to sit occasionally rinsing. Combine the romaine, tomatoes, olives, and cucumber in a salad bowl. In a small mixing bowl, place the garlic, Redstone Sicilian Lemon White Balsamic, oregano, and Redstone Pink Himalayan Sea Salt and Peppercorn Seasoning, whisk until thoroughly combined. While whisking, stream the Traditional Robust Redstone Extra Virgin Olive Oil into the vinegar mixture, whisking vigorously; set aside. Cut the thawed shrimp into thirds and place in salad bowl with the lettuce. Crumble the feta over the lettuce and shrimp. Pour the dressing over and mix until the salad is evenly coated. Serve immediately.
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Redstone Chipotle Apricot Pulled Pork Potato Bites

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Redstone Chipotle Apricot Pulled Pork Potato Bites Yum
Prep Time 10 minutes
Cook Time 5 hours
Servings
each
Ingredients
Pulled Pork
Sweet Potato Bites
Prep Time 10 minutes
Cook Time 5 hours
Servings
each
Ingredients
Pulled Pork
Sweet Potato Bites
Instructions
Pulled Pork
  1. In a medium bowl add diced onions, garlic cloves, tomato sauce, Redstone Chipotle Olive Oil, Redstone Apricot Balsamic, salt, liquid smoke, Redstone Original Spice Blend. Whisk together.
  2. Add pork loin to bottom of crock pot, pour mixture over pork
  3. Cook on HIGH for 4-5 hours
  4. Shred pork using two forks, leaving pork in sauce
  5. In food processor add goat cheese and cream cheese. Blend until the cheese has a whipped appearance.
Sweet Potato Bites
  1. Preheat oven to 425. Cover two baking sheets with foil and brush 1 tbls of Redstone Olive Oil on the foil.
  2. Add sliced sweet potatoes in a single layer to each of the baking sheets. Add 2 tbls Redstone Olive Oil to a small bowl and brush on the top of the sweet potato slices. Season with salt.
  3. Bake for 10 minutes, rotate the pans 180 degrees and switch the placement for even cooking.
  4. Bake for an additional 10 minutes, until slightly crispy.
Assemble
  1. Assemble sweet potato bites; sweet potato slice, goat cheese, pulled pork, garnish with green onion.
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Chicken Tinga (Spicy Mexican Shredded Chicken)

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Chicken Tinga (Spicy Mexican Shredded Chicken) Yum
Course Main Dish
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1.3 hours
Servings
each
Ingredients
Course Main Dish
Cuisine Mexican
Prep Time 35 minutes
Cook Time 1.3 hours
Servings
each
Ingredients
Instructions
  1. Season chicken generously with salt and pepper. Heat Olive Oil in medium saucepan. Add chicken, skin side down and cook, without moving, until well browned. Flip chicken and cook for another 2 minutes. Trasfer to large plate and immediately add tomatillos, tomatoes, and garlic to pot, flipping occasionally, until blistered and browned in spots, about 5 minutes.
  2. Add onion and cook, stirring, until softened, about 2 minutes. Add oregano, bay leaves, and cook, stirring, until aromatic. Add balsamic and stock. Return chicken to pot, bring to boil, then reduce to bare simmer. Cover pot and cook until chicken tender and done. Transfer chicken to bowl and set aside. Continue cooking the sauce at a hard simmer, stirring, until reduced to about half its original volume.
  3. Add chipotle chilies and adobo, remove and discard bay leaf. Blend the sauce using an immersion blender. Sauce should be relatively smooth, with a few small chunks. When chicken is cook, discard skin and bones and finely shred the meat. Return to the sauce. Add fish sauce and stir to combine.
  4. Bring to simmer and cook. stirring, until sauce thickens and coats chicken. Season to taste with salt and pepper. Chicken tinga can be served in tacos; stuffed enchiladas; on top of nachos, tostadas, and sopes.
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Jalapeno Balsamic Fingerling Potato Salad

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Jalapeno Balsamic Fingerling Potato Salad Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Place potatoes, 1 tablespoon salt, 1 tables vinegar, and 3 cups water in medium pot. Bring to boil over high heat. Cook potatoes until tender. Drain, reserving 1/2 cup of cooking liquid. Immediately toss potato pieces with 1/2 tablespoon vinegar and set aside.
  2. Combine reserved cooking liquid with remaining vinegar, mustard, relish, sugar, and minced shallot in a large bowl. Add 5 to 6 pieces of cooked potato. Mash until smooth. Whisking constantly, add Olive Oil, capers, celery, sliced shallot, parsley, and potatoes. Season to taste with salt and pepper.
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Mexican Lime Honey Chopped Salad

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Tortillas aren’t the only way to enjoy beans, corn and tomatoes. Let romaine lettuce do the job. Feta cheese supplies a dose of calcium and major flavor. And the Redstone honey-lime dressing adds just the right touch of tangy sweetness. Buen provecho!

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Mexican Lime Chopped Salad Yum
Cuisine Mexican
Prep Time 15 minutes
Servings
people
Ingredients
Lime Honey Dressing
Cuisine Mexican
Prep Time 15 minutes
Servings
people
Ingredients
Lime Honey Dressing
Instructions
  1. Toss all salad ingredients in a large bowl. In separate bowl, mix dressing ingredients. Pour dressing over mixture and toss again. Season with salt and pepper to taste. Try adding grilled chicken or shrimp for a full meal.
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Coconut Creme Brulee

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Coconut Creme Brulee Yum
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Course Desserts
Cuisine French
Prep Time 15 minutes
Cook Time 35 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 325 Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
  2. Place the half-and-half in a small saucepan over medium heat. Cut open the vanilla bean lengthwise and scrape out the seeds with a knife. (If you are using vanilla extract, add it after the pan has been taken off the heat). Place the seeds and bean in the pan and cook for 5 minutes, or until it begins to boil.
  3. Whisk together the egg yolks and sugar in a medium bowl. Very slowly pour the hot half and half into the eggs. whisking constantly. Whisk in the cream and discard the vanilla bean.
  4. Pour the custard into 4 ramekins and place the dishes into a backing pan. Place the pan in the oven and add enough hot water to the pan to come halfway up the dishes. Bake the custards for 35 minutes, or until their edges are set and their middles are slightly jiggle.
  5. Cool slightly and refrigerate until ready to serve.
  6. Evenly coat the top of each creme brulee with a thin layer of sugar and under a gas broiler, melt the sugar until golden brown and caramelized crust.
  7. Drizzle 1/2 tsp Redstone Coconut Balsamic over each and garnish with raspberries.
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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce)

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Shakshuka (North African-Style Poached Eggs in Spicy Tomato Sauce) Yum
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Recipe Notes

Heat Redstone Harissa and Chipotle Olive Oil in a large, deep skillet or straight-sided sauté pan over high heat until shimmering. Add onion, red pepper, and chili and spread into an even layer. Cook, without moving, until vegetables on the bottom are deeply browned and beginning to char in spots, about 6 minutes. Stir and repeat. Continue to cook until vegetables are fully softened and spottily charred, about another 4 minutes. Add garlic and cook, stirring, until softened and fragrant, about 30 seconds. Add paprika, Redstone I LOVE Garlic, and cumin and cook, stirring, until fragrant, about 30 seconds. Immediately add tomatoes and stir to combine (see note above). Reduce heat to a bare simmer and simmer for 10 minutes, then season to taste with salt and pepper and stir in half of cilantro or parsley.

Using a large spoon, make a well near the perimeter of the pan and break an egg directly into it. Spoon a little sauce over edges of egg white to partially submerge and contain it, leaving yolk exposed. Repeat with remaining 5 eggs, working around pan as you go. Season eggs with a little salt, cover, reduce heat to lowest setting, and cook until egg whites are barely set and yolks are still runny, 5 to 8 minutes.

Sprinkle with remaining cilantro or parsley, along with any of the optional toppings. Serve immediately with crusty bread.

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Oven Roasted Maple Balsamic Winter Veggies

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Oven Roasted Maple Balsamic Winter Veggies Yum
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
people
Ingredients
Recipe Notes

Preheat oven to 375.  Spray a 9 x 13 baking dish with non-stick pan spray.  Prepare vegetables, place them in a large bowl.  Whisk together all remaining ingredients except rosemary.  Reserve 2 Tbsp of mixture and pour the rest evenly over the vegetables, tossing them together to coat.

Pour into prepared pan and sprinkle with ground pepper and salt.  Arrange rosemary sprigs on top.  Roast on 375 for 45 - 60 minutes until tender.  Top with remaining sauce mixture.

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Balsamic Garlic Orange Brussel Sprouts

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Balsamic Garlic Orange Brussel Sprouts Yum
Course Side-dishes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Course Side-dishes
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Recipe Notes

Wash Brussels sprout and pull off any loose outer leaves. Slice in half, lengthwise.

Place Brussels Sprouts, garlic, olive oil, balsamic vinegar, dash of salt & pepper, onto a baking sheet or shallow pan.

Roast in oven for 20-25 min until tender. Stirring occasionally.

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Italian Balsamic Toast

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Italian Balsamic Toast Yum
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Prep Time 15 minutes
Cook Time 5 minutes
Servings
people
Ingredients
Instructions
  1. Add Olive Oil to a non-stick skillet over medium heat. Once the oil is warm, crack open the eggs, one at a time, letting each set, cook for about 25 seconds, keeping the heat at medium. As the eggs puff up, season with salt and pepper. Tilt the pan and baste the top of the yolks with the hot oil to help them cook. Cook to desired doneness. Pour off any excess oil. Drizzle balsamic vinegar over eggs, let it sizzle for a moment. Place the piece of toast on each plate, top with fried egg. Scatter arugula around toast, garnish with fruit. Enjoy !
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