Recipes


Chicken Saltimbocca - With Liberties

Ingredients: 4 - boneless skinless, preferably free-range chicken breasts, butterflied and pounded to 1/4" thick 4 pieces of thinly sliced provolone cheese 2 medium shallots, thinly sliced 3 garlic cloves minced 1 tablespoon drained capers 2 tablespoons chopped flat leaf parsley 1/2 cup white wine 1/2 cup chicken stock, preferably homemade 1 teaspoon kosher salt fresh ground pepper to taste 1 cup all purpose flour for dredging 1/2 cup really good quality, super fresh, high oleic, low FFA, high phenol extra virgin olive oil with a throaty-peppery kick (400+ smoke point) Directions: (This is actually a mash-up of Chicken Saltimbocca...

Read more →



Chicken with Mushrooms & Onions, Sauced with Creamy Bacon-Thyme Balsamic Reduction

Ingredients: 1 1/2 pounds free-range, boneless skinless chicken thighs or breast tenders. 4 thick strips smoked bacon, diced 1 large sweet onion sliced thin 8 oz. assorted wild mushrooms, sliced (cremini mushrooms will work in a pinch) 4" piece of fresh thyme, stem discarded 1/4 cup Traditional Style Balsamic Condimento or Juniper Berry Balsamic Condimento 2 tablespoons of fruity-floral Extra Virgin Olive Oil such as Hojiblanca, Picual, or Koroneiki or Wild Mushroom-Sage infused olive oil 1/2 cup heavy cream Sea salt & fresh ground pepper to taste 1 pound pappardelle pasta or wide egg noodle pasta, cooked and drained Directions:...

Read more →



Champagne White Habanero Pickles

Ingredients: 2 pounds fresh, small, firm pickling cucumbers 1 fresh habanero pepper sliced in half (optional) 5 cloves fresh garlic (optional) 3" sprig fresh dill 1 cup French Champagne vinegar 1 cup A-Premium White Balsamic 2 cups filtered water 1/4 cup kosher salt 1 tablespoon pickling spice mix (optional) Directions: On a parchment paper lined baking sheet, roast the butternut squash, cut side down, for 35-40 minutes until slightly golden brown around the edges and tender when poked with a knife at the thickest part. Arrange cucumbers, habanero pepper halves, garlic cloves, and sprig of dill in one large sterilized...

Read more →



Cauliflower "Schnitzel" Fried in UP Extra Virgin Olive Oil

Ingredients 1 large head of cauliflower 3 large eggs, beaten 1 1/2 cups flour 2 cups plain bred crumbs 2 tablespoon fresh squeezed lemon juice 2 cloves of garlic, minced 3 teaspoons salt, or to taste fresh cracked black pepper, to taste 1/3 cup UP Certified, high-phenol extra virgin olive oil, plus more for frying Slice the cauliflower in half straight through, leaving the stem portion of each half intact. Carefully slice the two hemispheres, through the stem portion into 1/2" thick steaks. It won't be perfect, some might fall apart, don't worry about it. Whisk together 1/3 cup of...

Read more →