Seared Halibut with Mango Chutney

4 Tbsp (divided) of Chipotle Olive Oil or Baklouti Green Chili Olive Oil 1/2 cup diced red bell pepper 1/2 cup diced green bell pepper 1 cup diced onion 3 Tablespoons Alfoos Mango White Balsamic Vinegar 2 cups mango, diced into small pieces (frozen mango works well, too) 2 cups drained, canned, crushed pineapple 1 teaspoon brown sugar (optional) 6 oz pieces of Halibut or any white fish Pour the 2 tablespoons of olive oil into a sauté pan and warm to medium-high heat. Place the bell peppers and onions in the pan and sauté for about 5-7 minutes. Stir while cooking. Add in the mango and pineapple, then add the Mango White Balsamic Vinegar and continue cooking over low heat until the vineg

Easy, Fall-Off-The-Bone Ribs with Balsamic BBQ Sauce

For the Ribs: 1 slab of baby back ribs salt, pepper and garlic powder For the Sauce 1 cup Traditional 18-Year, Espresso, Dark Chocolate or Fig Balsamic Vinegar 3/4 cup ketchup 1/3 cup brown sugar 1 garlic clove, minced 1 tablespoon Worcestershire sauce 1 tablespoon Dijon mustard 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper RIBS INSTRUCTIONS: Place ribs in a baking dish. Generously season both sides with salt, pepper and garlic powder. This is also a great opportunity for adding more flavor with your favorite spice rub. Cover the ribs with aluminum foil. Bake the ribs at a low temperature (275F) for 3 to 4 hours or until they are tender. Slather the baked ribs with barbecue sauc

Mascerated Strawberries

The balsamic vinegar brings out the berries' beautiful color and truly enhances their flavor. Great served with a simple pound cake, over vanilla ice cream, or simply by themselves. 4 pints (8 cups) fresh strawberries, sliced thick 5 tablespoons Strawberry Balsamic Vinegar, Tahitian Vanilla Balsamic or Traditional 18-Year Balsamic 2 tablespoon sugar (optional) 1/4 teaspoon freshly ground black pepper 2 pints vanilla ice cream, for serving Thirty minutes to an hour before serving, combine the strawberries, balsamic vinegar, sugar, and pepper in a bowl. Set aside at room temperature. Place a serving of the strawberries in a bowl with a scoop of ice cream on top. Garnish with fresh mint or basi

Peach Basil Mozzarella & Basil Pizza with Balsamic Reduction

16 oz bag of raw pizza dough 3/4 cup Traditional 18-Year Balsamic* 2 tablespoons Basil Infused Olive Oil 6 ounces fresh mozzarella-sliced 2 peaches-thinly sliced 1/4 cup freshly chopped basil *To make a balsamic reduction reduction: Pour Traditional 18-Year Balsamic Vinegar into a small saucepan, bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer until the vinegar has reduced to 1/4 cup. Set aside, and cool to room temperature. Preheat the oven to 500 degrees F or as high as your oven will go. If you have a pizza stone, place the pizza stone in the oven to get hot. Using a rolling pin, roll the dough out into a circle. Place the pizza on a pizza peel or pan that has

Cilantro Lime Rice

I'm a big fan of the rice at Chipotle's. Here is a quick and easy copycat version, it tastes just like the real thing. Makes a wonderful side dish for chicken, beef or pork. 1 cup extra long grain rice 2 cups water 1 tsp salt 3 tbsp fresh chopped cilantro 3 tbsp Persian Lime Olive Oil In a small heavy pot, add rice, water and salt over high heat. When it comes to a boil, immediately cover with a tight fitting lid and reduce to low heat. Allow to cook for 25 minutes. Shut off flame and keep covered an additional 5 minute. Fluff with a fork and add the Persian Lime Olive Oil and chopped fresh cilantro. Mix to combine.

Crispy Cilantro Lime Chicken

4 tablespoons Blood Orange Olive Oil 1/4 cup Key Lime White Balsamic 1/4 cup fresh chopped cilantro 1 teaspoon red pepper flakes (optional) 4 cloves garlic minced 1 teaspoon ground cumin 6 bone-in skin-on (or off) chicken thighs Salt and pepper to taste Fresh cilantro leaves to serve Lime slices or wedges to serve Preheat oven to 425°F. In a medium-sized shallow bowl, whisk together 3 tablespoons Blood Orange Olive Oil together with the Key Lime White Balsamic, chopped cilantro, chili flakes, garlic, and cumin. Add the chicken thighs to the marinade and toss to evenly coat. Cover and refrigerate thighs for at least 15 minutes, but the longer the better. Heat the remaining one tablespoon of B

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