February Recipe Ideas
Grilled Steak with Espresso Balsamic
Ingredients
Favorite cut of steak (1 ½ - 2 lbs)
½ cup SLO Olive Espresso Dark Balsamic Vinegar
1 ½ Tbsp Dijon Mustard
1 Tbsp SLO Olive Picual or Koroneiki Extra Virgin Olive Oil (robust oil)
1 medium Shallot, minced
2 cloves Garlic, minced
½ tsp sea salt
½ tsp fresh ground pepper
Directions
Combine Espresso Balsamic, mustard, Olive Oil, shallots, garlic, salt, and pepper; whisk to make the marinade. Rinse steak, pat dry, and place in marinade covered for at least 2 hours.
Heat the grill to medium-high heat. Pat the steak dry and grill 4-6 mins on each side. Baste with the marinade while grilling, reserving ½ cup. Remove sirloin from heat and let rest for 5 mins before slicing.
Pour remaining marinade in a small saucepan and bring to a boil, then reduce to a simmer for about 2 minutes, allowing it to thicken. Slice sirloin thinly against the grain and serve with a drizzle of the sauce.
Serve on *Herb Olive Oil Mashed Potatoes.
Herb Olive Oil Mashed Potatoes
Ingredients
2 lbs golden potatoes, (peeled or unpeeled depending how you like them) and quartered.
3/4 cup SLO Olive Extra Virgin olive oil.
2 garlic bulbs.
1 sprig rosemary.
4-6 cups vegetable or chicken broth
salt to taste
pepper to taste
Instructions
Prep garlic: Cut the top off the garlic bulb roughly 3/4” down from the top so the cloves are exposed.
Infuse olive oil: In a small pot, combine the olive oil, garlic and rosemary. Cook on a low heat for 30 minutes or until the olive oil flavor is infused with garlic and rosemary. Carefully strain the oil through a fine mesh strainer into a glass jar. Set the garlic to the side.
Cook potatoes: While the olive oil cooks, prepare the potatoes. Place the potatoes in a large pot, cover with cold water and swirl the potatoes around with your hands until the water turns cloudy. Drain the potato and rinse under cold water. Return the potatoes to the pot and cover with vegetable or chicken broth, along with a pinch of salt. Bring to the boil over high heat, then cook the potatoes for 15 – 20 minutes or until very soft – a skewer or knife should be able to go through them with no resistance.
Drain & steam: Reserve up to 1 cup of cooking water. Drain the potatoes in a colander and cover with a towel. This will allow the potato to steam and remove as much moisture as possible. Leave to sit for 10 minutes.
Mash: Place the potatoes back into the pot they were cooked in and mash with a potato masher. Using a potato masher or wooden spoon, slowly incorporate up to 1 cup of cooking water and up to 1/2 – 3/4 cup olive oil until the potatoes are at your desired consistency.
Garnish & serve: Season with salt and pepper. Sprinkle over fresh rosemary and squeeze over the cooked garlic cloves if you desire.
Chocolate Balsamic Pots De Creme
Ingredients
6 oz (180g) semi-sweet chocolate, finely chopped
¼ teaspoon kosher salt
2 tablespoon SLO Olive Dark Chocolate Balsamic
1 teaspoon vanilla
1 large egg
½ cup (4 oz) whole milk
½ cup (4 oz) heavy cream
½ cup (4 oz) mascarpone cheese
½ cup (4 oz) heavy cream
2 teaspoon granulated sugar
1oz (30g) dark chocolate, very finely chopped
Instructions
Pots De Creme
Set aside four 8 oz glasses or ramekins.
Into the container of a blender, place the chopped dark chocolate, salt, balsamic vinegar, vanilla and egg. Cover with lid and process on low speed for 5 to 10 seconds, until ingredients are somewhat mixed together. Using a spatula, scrape down the sides of the blender.
In a microwave safe container, combine the whole milk and heavy cream. Microwave on high power for 60 seconds, and then in 15 second increment as needed, until small bubbles form around the edge of the liquid and it is steaming hot. Do not boil.
Place the lid on the blender and remove the center plug to access the pour spout. Turn the blender on low and slowly pour in the hot milk/cream mixture. Replace plug and increase blender speed to medium. Blend for 60 seconds. If needed, scrape down sides of blender with spatula to ensure all chocolate is fully incorporated.
Pour the chocolate mixture into the four ramekins. Set aside on counter to cool, and then cover with plastic wrap and place in refrigerator to set for 6 hours.
Mascarpone Topping and Garnish
Immediately before serving, place the mascarpone, heavy cream and granulated sugar into the bowl of a stand mixture fitted with the whisk attachment. Whisk on low speed until mascarpone is fully blended into the cream. Scrape down the sides and bottom of the bowl several times. Increase speed to medium and beat until soft peaks form.
Place a generous spoonful of the mascarpone mixture on top of each chocolate dessert. Sprinkle with finely chopped chocolate and serve.
