In a medium (5+ quart) heavy stock pot, heat one tablespoon of Redstone Tuscan Herb Olive Oil over medium-high heat. Add the onion and saute until translucent, for about 3 minutes. Add the garlic and saute for another minute. Add the Redstone Traditional Balsamic and reduce by half.
Add the chicken stock, roasted peppers, tomato puree, basil leaves and oregano to the pot. Lower the heat to medium and simmer for 20 minutes. Remove the pot from heat. Using an immersion blender, puree the hot soup until smooth and creamy in consistency. Add the heavy cream and Romano Cheese and stir to combine. Adjust seasoning with salt and pepper to taste.
Serve individual bowls of soup drizzled with approximately one teaspoon of Redstone Tuscan Herb Olive Oil and a sprig of basil. Serve immediately.
Process the onion in a food processor for 10 - 15 seconds and turn out into the center of a tea towel. Squeeze out juice, discard juice.
Add ground pork, onion, garlic, marjoram, spice blend, rosemary salt and pepper. Process until it is a fine paste.
Preheat oven to 325.
Place mixture into a greased loaf pan, making sure to press into the sides of the pan.
Place loaf pan into a water bath and bake for 60 - 70 minutes or until the mixture reaches 165 degrees center.
Remove from the oven and drain off fat.
Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat. Allow to sit for 15-20 minutes.
Slice and serve on pita bread with Tzatziki sauce, chopped onion, tomatoes and feta cheese.
In a small bowl, combine mustard seeds and dry mustard; set aside
In a 1- to 2-quart non-aluminum pan, combine remaining ingredients. Simmer uncovered, on medium heat until reduced by half, 10-15 minutes. Pour the mixture into the mustard mixture. Let mixture soak at room temperature 24 to 48 hours; adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.
Process the seeds and mixture in a blender or food processor until pureed to the texture you like (this can take at least 3 or 4 minutes).
The mixture will thicken upon standing.
If it gets too thick after a few days, stir in additional vinegar.
Place potatoes in a pot, cover with water. Bring to a boil, and cook for about 10 minutes, or until tender. If you would like a more creamy potato salad, cook potatoes longer.
Drain, set aside to cool.
Place the olive oil in a deep skillet, heat on medium-high. Add onion, cook until browned. Add vinegar, salt, pepper to pan. Bring to a boil, then add potatoes and parsley. Stir to combine. Serve
If you would like this salad cold, chill, then serve.
Garnish with bacon and more parsley if desired.
Melt butter in stock pot over medium heat. Cook onions until caramelized and just beginning to brown 7-10 minutes.
Add cabbage, cook for 10 minutes. Add apple, broth, bay leaf, cloves, vinegar, juniper berries, and salt. Bring to a boil, reduce heat to low, cover and simmer for 2 hours, stirring occasionally. Add more broth if needed.
Combine flour and 2 tbls broth until dissolved and stir into Rotkohl. Simmer for another minute. Add more salt and vinegar to taste.
Heat Olive Oil in medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes.
Add all other ingredients except tomato puree. stir until fragrant, about 4 minutes. Add tomato puree. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
Remove cardamom pods.
Transfer ketchup to blender and puree until completely smooth.
Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.
This Ketchup is spicy. Dip Brats, Shrimp, Pork strips, and chicken. It is delicious on scrambled eggs.
Place the chopped egetables into the crockpot. Rinse the meat and pat dry with paper towels. Salt and pepper the beef
In a large, heavy bottomed skillet, heat olive oil at medium heat. Add beef, brown on all sides. Add garlic and cook for one minute. Season with salt and pepper. Remove the beef and add to the crockpot on top the vegetables.
Turn skillet back up to medium heat. add butter, melt. Add beef broth, Redstone 18 year Traditional balsamic, Redstone I Love Garlic spice blend, salt and pepper, rootbeer, tomato paste, sugar, soy sauce, and thyme. Using a wooden spoon, stir the liquids as well as scraping the bottom of the pan. Bring to a boil, allow to boil for 2 minutes. Lower heat and simmer for 10 minutes. Season with salt and pepper to taste. Add cornstarch and water and stir together
Pour broth mixture into crockpot over vegetables. Add bay leaves and cook on high for 4 - 6 hours or low 6 - 9 hours.
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.