PAIRINGS OF OLIVE OILS AND VINEGARS

For Salads: add candied walnuts or slivered almonds with red onions, goat cheese, feta cheese or blue cheese, cherry tomatoes and  chicken breast or slice of meat.( you may also add seasonal fruits to your salads as well).

California Arbequina & Black Currant Balsamic
Picual Extra Virgin Olive Oil and Lemon Sicilian Balsamic
Tarragon Olive Oil  & Lavendar Balsamic
Raspberry Balsamic Vinegar & Almond Olive Oil
Peach White Balsamic Vinegar & Almond Olive Oil
Cranberry-Pear White Balsamic Vinegar & Blood Orange Olive Oil
18 years Balsamic Vinegar & Arbequina Extra Virgin Olive Oil
18 years Balsamic Vinegar & Lemon Olive Oil
Blackberry Ginger Balsamic Vinegar & Roasted Walnut Oil
Blackcherry Balsamic & French Roasted Walnut Oil
Honey Ginger Balsamic & Roasted Onion & Cilantro EVOO

For Vegetables:
Broccoli: use either olive oils it will taste scrumptious. You can put bacon bits and some blue cheese with broccoli .

Blood Orange Olive Oil & Cranberry Pear Balsamic
Persian Lime Olive Oil
Lemon olive oil w/ 18 years aged balsamic vinegar
Raspberry Balsamic

Asparagus: add shredded Parmesan cheese and any olive oil below.
Persian Lime Olive Oil
Blood Orange Olive Oil
Lemon Olive Oil

Cauliflower: eat the cauliflower warm with drizzled olive oil from 2 choices below.

Chipotle Olive Oil with shredded Parmesan cheese.
Tuscan Herb Extra Virgin Olive Oil w/ 18 years aged balsamic vinegar

Sautéed Vegetables on stove top:

Tuscan Herb Extra Virgin Olive oil with a touch of 18 years aged balsamic vinegar.
Use medium heat for 5 minutes and then simmer for 15 to 20 mn.

Tomatoes and Cucumbers: add dill weed

Basil extra virgin olive oil and 18 years aged balsamic vinegar. or Lemon Olive Oil and 18 years aged balsamic

For your favorite fish meal:
Salmon and Halibut: add slivered almonds and oregano herbs and then drizzle  one of the following olive oils or Balsamic .

Almond Oil 
Roasted Walnut Oil
Persian Lime Olive Oil
Lemon Olive Oil
Blood Orange Olive oil
Chipotle Olive Oil
Tuscan Herb Olive Oil 
Black Currant Balsamic
Raspberry Balsamic
Black Cherry Balsamic

Pasta & Potatoes: drizzle olive oil and cheese of your choice
Tuscan Herb Extra Virgin Olive Oil
Butter extra virgin olive oil
Garlic Olive Oil

Meats (fillet mignon, flank steak, pork, chicken etc)
Herb de Provence as a marinate
Espresso Aged Balsamic vinegar as a dipping sauce
Pomegranate Aged Balsamic Vinegar to marinate
Dark Chocolate Aged Balsamic Vinegar with Feta cheese (best with fillet mignon)
Maple Balsamic as a marinate 

Deserts:

Over Ice Cream: Vanilla, Chocolate, Green Mint, Chocolate Chip ice cream etc

Dark Chocolate Aged Balsamic Vinegar
Espresso Aged Balsamic Vinegar
Raspberry Aged Balsamic Vinegar
Wild blueberry Aged Balsamic Vinegar

Peach White Aged Balsamic Vinegar  (can be used with seasonal fruits like apple, oranges, banana's, strawberries, peaches, apricots  and grapes chopped in a bowl with peach balsamic over it and some shredded coconut and vanilla hagen dazz ice cream)


Appetizers:                                                   

Apricot Caprese

Need Mozzarella,Fresh Basil,Apricots  & Cinnamon Pear Aged Balsamic Vinegar

Directions:

Slice the mozarella into round shapes place in individual slices on a large plate.

Rinse fresh basil and stack them on top of  each mozzarella.

Cut the apricots in halves and stack them on top of the basil.

Drizzle the Cinnamon Pear Balsamic Vinegar

Tortilla Chips with Guacamole

Need A large bag of Plain Tortilla Chips,Avocados & Lemon Sicilian Balsamic Vinegar

Directions:

Brush on to the Tortilla Chips avocado olive oil and place them on a parchement sheet  on a baking pan and bake for 5 mn. Chop the fresh avocados into very small pieces and add Sicilian Lemon White Balsamic Vinegar. Mix the avocado with the Sicilian Balsamic Vinegar and you have yourself a nice dip .

Mediteranean Salad Tomato and Cucumbers

Buy  heirloom tomatoes,Buy a package of Persian Cucumbers, One red onion, Feta cheese crumbles ,Basil extra virgin olive oil & 18 years aged balsamic vinegar

Directions:

Wash the cucumbers and tomatoes cut them in small pieces . Chop half a red onion . Put them in a medium size bowl . Toss the feta cheese . Add basil olive oil and 18 year aged balsamic vinegar.

Celery Salad

One celery branch,One large radish,Crumbled Blue cheese,Slivered walnutsDill weed & Extra Virgin Persian Lime Olive Oil. 3 oz

Directions:

Wash the celery and radish. Using a chopping block cut the celery in small pieces and slice the radishes very thin.  Use a medium size bowl . Add the celery, radishes, crumbled blue cheese, sprinkle dill weed and toss some slivered walnuts . Toss together and add  3 oz of extra virgin persian lime olive oil. Makes a delicious summer salad.

MAIN ENTREE   :

SLOW BRAISED PORK  With Tomato & Fennel Sugo OVER FRIED AREBQUINA FRIED POLENTA

7 pound bone in pork shoulder
Kosher salt
fresh ground pepper
2 - 28 oz. cans diced tomatoes in juice
2 cups white wine
8 whole garlic cloves
1 large fennel bulb, thinly sliced
3" sprig fresh rosemary, leaves stripped
3 tablespoons Antica Brand  Hojiblanca Olive Oil

Preheat the oven to 450.  

Rub the entire pork shoulder with a tablespoon of Hojiblanca olive oil, season the entire surface area liberally with salt and fresh ground pepper and place in the roasting pan, fat side up.  Arrange the vegetables around the roast in the pan, drizzle and toss with another tablespoon of olive oil, and season with salt and pepper.

Roast the shoulder and vegetables uncovered at 450 for 20 minutes until the vegetables begin to take color and the pork roast is browned.  

Reduce the oven to 350.  

In a large bowl, mix together the tomatoes, wine, a tablespoon of Hojiblanca, and the rosemary leaves.  Adjust the seasoning with salt and pepper.   Pour evenly over the roast and vegetables in the pan.  With heavy duty foil, tightly seal the roasting pan and roast at 350 for five hours. 

Meanwhile, make the polenta.     
ARBEQUINA  Fried Romano Polenta

4 cups chicken broth
2 cups polenta
2 shallots, finely minced
2 cloves of garlic, finely minced 
1/2 cup grated Pecorino Romano
fresh ground pepper
Kosher salt

ARBEQUINA  Olive Oil - 2 tablespoons plus enough to fill a frying pan 2"

In a 3+ quart sauce pan heat one tablespoon of ARBEQUINA .  Saute the onion until translucent, about three minutes.  Add the garlic and saute for another minute.  Add the broth and bring to a simmer.  While stirring constantly, add the polenta in a steady stream.  Continue stirring constantly for 20-25 minutes until the polenta is thick.  

Add the cheese, remaining tablespoon of ARBEQUINA, and season with additional salt and pepper to taste.  Immediately pour the polenta in to a 9"x13" baking dish and allow to cool.  Refrigerate covered in plastic wrap.  

Cut the polenta in to sqaures or rectangles approximately 3" x 3" in size.  Heat 2" of ARBEQUINA to 350 on a deep fry thermometer in a heavy, deep sided frying pan.  Fry the polenta slices a few at a time, approximately 3-5 minutes per side until golden brown.  

Serve the pork in large shreds with the sauce from the pan over the hot, crispy polenta.

Serves 8
SALMON RECEIPE #1
NEW RECEIPE FOR SALMON COMING SOON



SALMON RECEIPE #2
Baked Salmon with Almond Olive Oil (serves 4 people) 

1 1/2 pound Wild Atlantic Salmon( not farm raised)

Slivered Almonds.  ( you can find them in bags at Trader Joe's  & Bristol farms)

Fresh or dried Oregano Herbs

2 tbsp Almond Olive Oil ( Antica Brand)

Directions: 

Set the oven to bake at 375 while warming up , on a flat bakeware place your Wild Atlantic Salmon Fish. Grab a handful of Slivered Almonds and place it over the Salmon.

Pour some dried  Oregano Herbs over the Salmon and add the almond olive oil. It is ready to bake in the oven . It is ready in 20 mn.

CINNAMON - PEAR BALSAMIC ROASTED SWEET POTATOES


INGREDIENTS:

4 medium sweet potatoes, peeled and each cut
lengthwise into 8 wedges
1/3 cup Antica Brand Cinnamon-Pear Balsamic 

2 tablespoons Antica Brand All Natural Organic Butter Extra Virgin Olive Oil 
3/4 teaspoon kosher salt or sea salt

PREPARATION:

Heat oven to 400F. Cut a piece of parchment paper to fit the bottom of a half sheet jelly-roll pan.

Thoroughly shake or whisk together the Cinnamon-Pear Balsamic and Butter Extra Virgin Olive Oil.  In a large bowl toss to liberally coat the sweet potato wedges with the emulsified balsamic-olive oil mixture.  

Arrange the potato wedges on the parchment paper lined pan in a single layer, without over-crowding.  Sprinkle with sea salt and roast for 45 minutes until tender and the balsamic glaze has caramelized. 

MAPLE BALSAMIC GLAZED PORK CHOPS:

Pork Chops

8 boneless pork chops, 1/2-inch thick, trimmed
1/2 teaspoon kosher or sea salt
1/4 teaspoon fresh ground pepper
1 tablespoon  Antica Brand Extra Virgin Olive Oil
3 tablespoons finely sliced shallots 
1/3 cup  Antica Brand Aged Pure Maple Balsamic

Thyme Poached Quince
1 1/2 cups water
1 cup Pumpkin Pie Spiced White Balsamic
1 - 3" sprig fresh thyme
1 ripe quince (about 10 oz), peeled, quartered, cored, and cut into 1/2-inch pieces (apples can be substituted by reducing the poaching time to 20 minutes)Instructions 
Thyme Poached Quince
Bring water, balsamic to a simmer in a 2- to 2 1/2-quart saucepan. Add the quince and sprig of thyme.  Simmer, gently stirring once or twice, until quince is tender, about 35 minutes. Discard the thyme sprig, drain quince in a sieve set over a bowl and reserve for pan sauce.
Pork Chops
Pat pork chops dry with paper towels. Sprinkle with sea salt and pepper. In nonstick 12 inch skillet, heat the Extra Virgin Olive Oil  over med-high heat. Cook chops 4 minutes one side, turn over and cook 3 minutes the other side. Transfer to platter and keep warm. Increase heat to high. Stir shallot into pan juices; cook 2 minutes. Stir in the balsamic and cook down for an additional 2 minutes. Add the strained poached quince to the pan and stir to combine. Adjust seasoning with sea salt and fresh ground pepper.

To serve, ladle the pan sauce and quinces over the pork chops.

Serves 4 

Truffled Cualiflower Gratin


1 large head cauliflower, cut in to florets
3 tablespoons unsalted butter
2 teaspoons Antica brand white truffle oil
3 tablespoons all purpose flour
1 cup hot milk
1 cup hot half & half
1/2 teaspoon freshly ground black pepper
1 cup freshly grated Gruyere, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Kosher salt and fresh ground pepper to taste

Directions
 

Preheat the oven to 375 degrees F.

Sprinkle the florets with salt and steam for 8 minutes until slightly tender but still firm.  In a heavy sauce pan over medium heat melt the 2 tablespoons of butter.  Gradually whisk the flour in to the melted butter until no dry spots remain.  Pour the hot milk and hot half and half in in to the butter-flour mixture, whisking constantly  until it comes to a boil.  Continue whisking constantly for 1 minute until thickened and then remove from heat.

 Add 1 teaspoon of salt, fresh ground pepper to taste, 1 teaspoon of white truffle oil and 1/2 cup of the Gruyere, and 1/2 cup of Parmesan cheese.

Butter a 2-3 quart shallow baking dish or casserole.

Place the drained cauliflower in to the baking dish and pour the sauce evenly over the cauliflower.  Combine the remaining tablespoon of butter with the remaining teaspoon of white truffle oil.  Toss the butter and truffle oil with the bread crumbs and remaining 1/2 cup of Gruyere and sprinkle on top of the casserole. Sprinkle with more salt and pepper to taste. Bake for 25 to 30 minutes until golden the bread crumbs are golden brown and the casserole is bubbling.

Serves 6