This was a fantastic smoky hot sauce that I made to go on a tamale pie. The smokiness comes from the Chipotle peppers. Chipotles are smoked jalapeno peppers. This would be delicious as a condiment for any Mexican or South American dish or you can even mix with a bit of mayonnaise to use as a spread on sandwiches.
Smokin’ Digga Sauce
15 09 2013Comments : Leave a Comment »
Tags: chile peppers, tomatillos
Categories : condiment, Southwestern/Mexican
Blueberry Balsamic Barbecue Sauce
19 06 2010
I wanted to come up with a good recipe for Father’s Day using EVOO’s Wild Blueberry Balsamic Vinegar. I created this yummy barbecue sauce. This is not too sweet and would be great brushed on pork, chicken or swordfish. I would brush it on before grilling and add more just before serving.
I also used this in a chicken quesadilla with avocado and cheese and then served it topped with a blueberry salsa.
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Tags: berries
Categories : condiment
Blackberry and Blueberry Balsamic Spiced Syrup
19 06 2010
I just returned from another successful demo at the EVOO Marketplace. I came up with a few recipes using their new Wild Blueberry Balsamic Vinegar. I macerated some mixed berries in this spiced syrup and then served it over shortcakes topped with mascarpone cheese mixed with some EVOO Honey Ginger Balsamic Vinegar. It was delicious and a great summer dessert. This would also be great on pancakes, waffles or even ice cream.
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Tags: berries
Categories : condiment, desserts
Roasted Garlic
24 04 2010
Roasting garlic gives it a mellow almost nutty taste. You can store whole heads of roasted garlic in the refrigerator for weeks and in the freezer for months. It is great to have on hand. Try spreading some on toast and topping with my Tomato and Basil Bruschetta Topping or use roasted garlic in my Wild Mushroom and Garlic Frittata recipe. You can roast the garlic using plain extra virgin olive oil, but why not try a nice infused olive oil like EVOO’s Tuscan Herb oil.
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Tags: garlic
Categories : Appetizer, condiment, snacks
Fantastic Olive Oils and Vinegars
6 03 2010I just finished leading a Gourmet Market Tour here in Denver with Culinary Connectors. (See my link.) They give Gourmet and Ethnic Market Tours and Restaurant tours in the Denver/Boulder area and soon to be expanding to Aspen.
We had such a ball at EVOO Marketplace in Lodo Denver. They have the finest selection of Olive oils and Balsamic Vinegars I have ever seen. Not only do they sell 18 year old Balsamic vinegar but many flavors of fused Balsamic vinegar such as black cherry, peach and their newest item, Dark Chocolate Balsamic Vinegar. I had to buy some of that and I am going to use that in mascarpone with a little brown sugar and then dip strawberries into it. A fabulous, simple dessert!
I also found a great combination of Peach Vinegar and Persian Lime oil. That would be great drizzled over a lemon risotto topped; with grilled asparagus. Or how about the Mushroom and Sage oil drizzled over a Butternut Squash risotto?
We had so much fun tasting and combining flavors. When you go into the store, they show you how to pour little tasters into cups and then dip bread, cheese, or even just your finger in to taste. You could spend hours coming up with new flavor combinations.
EVOO sells online as well. So go to my links and see what they have. Read the rest of this entry »
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Tags: balsamic vinegar
Categories : condiment
Alternative to Jam
10 02 2010My son, Tristan, discovered that if you toast a really wholesome sprouted bread, like Ezekiel, or a wholegrain bread and spread a little butter and then smash fresh raspberries on it, it is as good as spreading sugary jam on top. Who needs the added sugar? Kids are so creative and smart too.
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Tags: berries
Categories : condiment
Katherine
vegoutgourmet.com 