Cut beef into 1 inch cubes, if not purchased that way. Combine Worcestershire, soy, vinegar, 1/4 c honey and 1/2 c bourbon in a bowl Add the tips and refrigerate over night or at least 4 hours.
Heat heavy skillet to medium high heat. Add a little Garlic Olive oil. Drain the excess marinade from the meat and discard. Place steak in hot skillet. Cook 5-7 minutes. Mix 2 Tbsp bourbon and honey in a small bowl Pour over the tips in the pan to glaze. Continue cooking until glaze is caramelized. Adjust seasoning if necessary. Let rest. then serve.
Preheat oven to 350º. Finely chop apples and toss with Gravenstein Balsamic Vinegar. Sift together flour, cinnamon, nutmeg, baking powder and baking soda. Set aside. In a stand mixer with a whisk, add sugar and blood orange olive oil and blend for two minutes. Add eggs and continue to blend. Create a well in the dry ingredients and add the wet mixture. Use a wooden spoon to stir. The batter will be thick. Drain apples and add to the batter, along with the craisins; blend. Line a 9 inch baker with parchment paper and pour in batter. Bake for 45 minutes. Cool completely and lift parchment with cake out of pan to cut. Plate, pour over choice topping - balsamic, honey or maple syrup - and dust with confectioner's sugar.
Preheat oven to 325º. Prepare a baking sheet by lining it with parchment paper. In a bowl, combine the oats, quinoa, pepitas and sesame seeds. Separately whisk together honey, olive oil, egg white and seasoning. Toss with the dry oat blend. Once coated evenly, spread in an even layer. Bake 20-25 minutes stirring twice. Let cool completely and break into pieces. Store in airtight container for 2 weeks.
In a wide, shallow bow, whisk eggs, dairy, vanilla and salt. Slice the bread slices in half.
FOR STUFFED: spread 1 1/2 Tbsp ricotta cheese on a half and sandwich a bare slice with. Skip to next step for non-stuffed
Heat oiled griddle over medium heat. Dip bread in egg/dairy mixture to coat each side. Place on griddle. When golden brown, about 3 to 5 minutes. Flip and cook on other side. Remove from heat drizzle with Strawberry Balsamic vinegar and honey OR maple syrup. Dust with powdered sugar
Pour the vinegar into a small saucepan and place over medium heat. When vinegar heats to a boil, reduce heat to a simmer and reduce vinegar by half – 1-2 minutes. Combine the honey, lemon juice and vanilla in a small bowl. Whisk in warm vinegar.
Add all the ingredients together and blend well. Walnut pieces can also be added before serving.
Twist: Add a smidgen of cinnamon. Top on greens or cut apples. Spice it up a bit with crushed red chilies or cayenne pepper. Play with the balsamic vinegar flavors -- use Cinnamon Pear instead of Red Apple
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores
Plate greens, and any other toppings you desire other than the tomatoes, mango and shrimp.
Prepare dressing, thin with balsamic vinegar until desired consistency. Can blend in blender for a creamier texture.
Grill or saute shrimp in Chipotle Olive Oil and Mango Balsamic Vinegar. Toss with dressing and tomatoes, remaining mango then plate on greens
Twist: Use Green Chile Olive Oil for more of a KICK to saute the shrimp! Use only Mango Balsamic Vinegar for the dressing. Try Blood Orange, or Lime Olive oils in the dressing. CHEATER: use precooked shrimp and marinate in balsamic and oil for 1/2 hour.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
Fresh ginger is the secret to the taste of this vinaigrette. Ginger is a root herb that can be bought at any food store. It can also be bought ground or dried, they won't work for this vinaigrette because the taste just isn't there. To prepare the ginger just peel it with a paring knife and chip into small pieces that will blend. Do not drain the oranges; a lot of flavor is in the liquid.
Twist: This vinaigrette is excellent on a salad of shredded cabbage, shredded carrots, raisins, some kind of nuts, green onions and grilled diced chicken all tossed with the vinaigrette. For a little extra kick, add some crushed red chilies, habaneras, cayenne pepper or jalapenos. Combine everything and blend well. Add the olive oil and blend well again.
Recipe Notes
The following products are available at The Olive Twist, Inc. and on-line stores:
