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4 c. boiling water
1 packet Metropolitan Chef Basil Ginger Chicken Rub
1 large head cauliflower, cut into florets
1 med. onion, diced
2 Tbsp. Garlic Olive Oil
1 tsp. Harissa Olive Oil
2 Tbsp. Honey-Ginger White Balsamic
Fire in the Kitchen Smokin' Curry Rub
4 large peeled apples, grated
Boil 4 cups water, stir in Basil Ginger Chicken Rub. Sauté cauliflower and onion with oils for 4-5 minutes on medium heat. Add remaining ingredients except apples, bring to boil then simmer. Add apples and cover 15-20 minutes. Don't forget to stir and taste!
6 med. yellow onions, thinly sliced
2 Tbsp. Basil Olive Oil
2 Tbsp. Garlic Olive Oil
4 c. beef stock
2 c. chicken stock
1/4 c. Traditional Balsamic Vinegar
1 Tbsp. Worcestershire Sauce
salt & pepper to taste
Sauté onions with oils on medium high heat. Cover so the onions can also sweat. Stir and cover until brown then add remaining ingredients and bring to a boil. Simmer and taste.
2 lbs. lean ground beef
1 Tbsp. Fire in the Kitchen 3 Alarm Rub
1 1/2 Tbsp. Garlic Olive Oil
2 tsp. Oregano White Balsamic Vinegar
1 med. white onion, diced
2 stalks celery, diced
1 med. green pepper, diced
1 - 28 oz. can tomato sauce
1 - 19 oz. can tomato juice
2 c. kidney beans, cooked (or use a can of kidney beans)
salt and pepper to taste
Fry ground beef until done. Drain excess fat. Sprinkle with 3 Alarm Rub. Add Garlic Olive Oil, Oregano White Balsamic, and diced onion and sauté on medium heat for 3-4 minutes. Stir in celery and sauté for another 3-4 minutes. Add green pepper and sauté for 3 more minutes. Add remaining ingredients and bring to a boil then simmer on low for 15 minutes. Cover and stir occasionally.
2 med. white onions, diced
1 Tbsp. Cilantro & Roasted Onion Olive Oil
2 Tbsp. Chipotle Olive Oil
1 med. green pepper, diced
1 med. red pepper, diced
1 tsp. cumin
1 - 6 oz. can tomato paste
1 - 28 oz. can tomato sauce
1 1/2 c. cooked kidney beans
1 1/2 c. cooked pinto beans
1 c. frozen corn
Sauté onion with Cilantro & Roasted Onion and Chipotle Olive Oils for 3-4 minutes on medium heat. Then add peppers and sauté for another 3-4 minutes. Add remaining ingredients, bring to a boil, then simmer on low for 15-20 minutes and cover. Stir occasionally.
4 8-10 oz. blade steaks, cut horizontally without the connective tissue
Saltwest Naturals Applewood Smoked Sea Salt and freshly ground black pepper, to taste
2 Tbsp. Butter Olive Oil
5 Tbsp. cognac or brandy
1/4 c. heavy cream
1 1/2 Tbsp. SMAK DAB Honey Horseradish Mustard
1 Tbsp. minced flat leaf parsley
Season steaks with salt and pepper. Heat Butter Olive Oil in a 12" cast-iron skillet over medium-high heat. Add steaks and cook, turning once, until browned and cooked to desired temperature, about 6 minutes for medium rare. Remove pan from heat. Transfer steaks to 4 warm plates and pour off and discard all but 1 tbsp. fat.
Add 4½ Tbsp. brandy to pan and stir, scraping browned bits from the bottom with a wooden spoon. Return pan to medium-high heat and cook for 20 seconds. Add cream and mustard, season with salt and pepper, and cook, stirring vigorously, until sauce just comes together. Stir in remaining brandy and pour sauce over steaks. Serve steaks garnished with parsley and black pepper.
1 egg yolk
1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard
3/4 c. House Blend Olive Oil
3 Tbsp. Sicilian Lemon White Balsamic
kosher salt and freshly ground black pepper, to taste
1 large celery root (or 2 medium, about 1 1/2 lbs.), peeled
2 Tbsp. minced flat leaf parsley
Arrange a damp tea towel in a circle on a work surface. Set a bowl over tea towel (to help prevent the bowl from slipping). Add egg yolk and mustard; whisk to combine. While whisking, pour in 1 tsp. House Blend Olive Oil a few drops at a time to create a thick mixture. Continue whisking, adding oil in a thin stream 1 tsp. at a time, until sauce is thick and creamy. Whisk in 2 tbsp. Lemon White Balsamic; season with salt and pepper; cover rémoulade with plastic wrap and chill.
Using a mandoline or a large knife, cut celery root into 1⁄8"-thick slices. Stack 2–3 celery root slices and cut lengthwise into 1⁄8" matchsticks. Repeat. Transfer julienned celery root and remaining Lemon White Balsamic to a large bowl; toss to combine. Add reserved rémoulade, season with salt and pepper, and toss. Cover salad; chill until celery root wilts slightly, about 30 minutes. To serve, divide salad between plates and garnish with parsley.
1/4 c. Garlic Olive Oil
1/4 tsp. Red Cayenne Olive Oil
1 fennel bulb, roughly chopped
2 onions, roughly chopped
2 plum tomatoes, quartered
1 bay leaf
1 1/2 c. dry white wine
4 c. vegetable stock (or fish stock)
2 lb. skinless firm white fish, such as halibut or basa, pin bones removed
10 oz. medium shrimp, peeled and deveined, tails removed
1/2 tsp. saffron threads
Saltwest Smashed Peppercorn Sea Salt
2 Tbsp. minced parsley
- toasted baguette, for serving
For the Aioli:
2 tsp. Sicilian Lemon White Balsamic
1 egg yolk, at room temperature
kosher salt, to taste
1/2 c. Lemon Olive Oil
1/2 c. Garlic Olive Oil
Make the aïoli: Whisk Lemon White Balsamic, egg yolk, and salt in a heatproof bowl set over a saucepan of simmering water until thick, 2–3 minutes; transfer to a blender. With the motor running, drizzle in Garlic Olive Oil and Lemon Olive Oil until sauce is emulsified. Transfer aïoli to a bowl; set aside.
Make the soup: Heat Garlic and Red Cayenne Olive Oil in a 6-qt. saucepan over medium heat. Add fennel, onions, tomatoes, and bay leaf; cook until soft, about 15 minutes. Add wine; simmer until reduced by half, 4–5 minutes. Add stock and 2 cups water; boil. Reduce heat to medium; cook until broth is slightly reduced, 12–15 minutes. Add fish, shrimp, saffron, salt, and pepper; cook until fish is firm and shrimp are pink, 2–3 minutes. Using a slotted spoon, divide fish and shrimp between 6 bowls.
Whisk 1⁄2 cup broth into aïoli; return to pan. Cook until slightly thick, 4–5 minutes; ladle over fish. Garnish with parsley; serve with toasted baguette.
6 Tbsp. flour
6 Tbsp. milk
3 Tbsp. heavy cream
- Butter Olive Oil, as needed
For the Sauce:
1 c. unsalted butter, softened
10 Tbsp. sugar
7 Tbsp. Cara Cara Orange-Vanilla White Balsamic
1 Tbsp. Black Cherry Balsamic
Make the crêpe batter: Whisk together flour and eggs in a medium bowl. Add milk and cream, and whisk until smooth. Pour through a fine strainer into a bowl, cover, and refrigerate for 2 hours or overnight.
Prepare the sauce: In a medium bowl, beat butter and 1⁄2 cup sugar on high speed of a hand mixer until light and fluffy, about 2 minutes. Mix together Cara Cara Orange Vanilla Balsamic, Black Cherry Balsamic and brandy, beating constantly until very light and fluffy, about 2 minutes more.
Make the crêpes: Heat a seasoned crêpe pan or small nonstick skillet over medium-high heat until hot. Grease pan with a little Butter Olive Oil, then pour in 1⁄4 cup batter. Working quickly, swirl batter to just coat pan, and cook until edges brown, about 1 minute. Turn with a spatula and brown other side for about 30 seconds. Transfer to a plate and repeat with remaining batter, greasing pan only as needed.
To serve: Melt orange butter sauce in a 12″ skillet over medium heat until bubbling. Dip both sides of one crêpe in sauce, then, with best side facing down, fold in half, then in half again. Repeat process with remaining crêpes, arranging and overlapping them around the perimeter of the pan. Remove pan from heat. Serve immediately.
12 cherry tomatoes
4 oz. cream cheese, softened
1/4 c. Prairie Ranch (below) or light ranch dressing
1 Tbsp. Dill Olive Oil
- 1/4 tsp. Saltwest Lemon Dill Sea Salt, plus extra for sprinkling
Prairie "Ranch" Dressing:
1/4 c. mayonnaise
2 Tbsp. Organic Balsamic Vinegar
2 tsp. Metropolitan Chef Garlic Lovers Passion
2/3 c. Tuscan Herb Olive Oil
2 tsp. Lemon Olive Oil
4 Tbsp. coconut milk
Wash, peel, and slice cucumber into half slices. Remove a little of the insides of the cucumber with a round half teaspoon measuring spoon.
Combine softened cream cheese, mayo, and ranch. Mix well, until smooth. Add Dill Olive Oil and sea salt, and mix until combined. Place mixture into a piping bag with a star attachment and pipe out about a 3/4 tablespoon into each prepared cucumber. If mixture has a hard time sticking to the cucumber, pat the cucumber dry before piping.
Cut cherry tomatoes in half and insert into each cucumber topping. Sprinkle with Lemon Dill Sea Salt and serve. These appetizers can be prepared several hours before serving. Make sure to refrigerate until ready to serve.
Instructions for Prairie "Ranch" Dressing:
Mix all ingredients together until smooth.
4 hard-boiled eggs, peeled
2 Tbsp. mayonnaise
1 1/2 Tbsp. SMAK DAB White Wine Herb Mustard (or Dijon Mustard)
1 tsp. Sundried Tomato Basil Sea Salt
1/2 Tbsp. Lemon White Balsamic
Put everything in food processor and blend. Pipe onto crackers. We used Triscuit Thin Crisps. Sprinkle with Sundried Tomato Basil Sea Salt.
Another variation is to try SMAK DAB Curry Dijon Mustard instead of the White Wine Herb. Then used Smashed Peppercorn Sea Salt instead of Sundried Tomato Basil.