Recipes — Mesquite Smoke Olive Oil
Ingredients:Steaks:4 medium pork shoulder steaks3 Tbsp. Tuscan Herbs Olive Oil (or try Mesquite Smoke Olive Oil)3 Tbsp. Peach White Balsamic2 Tbsp. Fire in the Kitchen Veggie Blaze or SmokeaterVegetables:2 stalks celery2 peppers, any color1 med-large beet1 c. cauliflower1 c. broccoli1 c. mushrooms2 Tbsp. Dill Olive Oil, plus some for drizzling1 Tbsp. Peach White Balsamicsea salt and pepper Instructions: Lay meat on cutting board in single layer. Pat dry with paper towels. Drizzle with Tuscan Herb Olive Oil and Peach White Balsamic and rub to coat meat entirely with oil and vinegar. Sprinkle on Veggie Blaze and rub to coat meat...
- Tags: Dill Olive Oil, Main, Mesquite Smoke Olive Oil, Peach White Balsamic, Pork, Poultry, Tuscan Herb Olive Oil, Vegetables
Ingredients:1 lb. asparagus spears, trimmed2 Tbsp. Smoke Mesquite Olive Oil2 tsp. Metro Chef Veggie Garnishsea salt and pepper Instructions: Add asparagus to a large pot of boiling salted water and blanch for about 2 minutes. Remove and immediately plunge into ice water to stop the cooking process. Preheat oven to 400F. Mix oil and veggie garnish. Brush mixture over asparagus spears and season with salt and pepper. Spread onto parchment paper lined baking sheet and roast for about 10 minutes. Serve Warm.