October Recipes Featuring the Flavors of the Month:
The Spicy Olive's Texas Chili
Ingredients:
2 tablespoons The Spicy Olive's Chipolte olive oil
1 pound ground beef or ground dark turkey
1 large onion, finely chopped
1 12-ounce bottle of beer
1 14 1/2-ounce can diced tomatoes
1/3 cup The Spicy Olive's Espresso balsamic vinegar
1 tablespoon tomato paste
1 tablespoon chile sauce
1 tablespoon cocoa powder
Half a serrano or other hot pepper, seeded and finely chopped, or to taste
1 ½ tablespoons ground cumin
1 ½ teaspoons ground coriander
1 teaspoon cayenne pepper, or to taste
1 teaspoon salt, or to taste
2 15-ounce cans kidney beans
1 15-ounce can cannellini or other white beans
Place a Dutch oven or other large pot over medium heat. Add the Chipolte olive oil and heat until shimmering. Add the meat and sauté until browned, then transfer to a plate.
Add the onion to the pot and stir for 1 minute. Take two large sips from the beer, and pour the rest into the pot. Stir in the tomatoes, espresso balsamic and tomato paste.
Add the chile sauce, cocoa powder, hot pepper, cumin, coriander, cayenne, salt and kidney beans. Return the meat to the pot. Reduce heat to low and simmer, partly covered, for 1 hour.
Add the white beans to the pot and simmer over very low heat, partly covered and stirring occasionally, for 1 to 2 more hours. (Longer cooking improves the flavor.) Adjust salt and cayenne pepper as needed and serve.
The Spicy Olive's Espresso Balsamic Tiramisu
5 large egg yolks
2/3 cup + 2 Tbs. granulated sugar
16 oz. mascarpone - softened
1 cup heavy whipping cream
1/4 cup sweet Marsala wine
3/4 cup strong brewed coffee or espresso
24 lady fingers
3 tablespoons rum
3 tablespoons The Spicy Olive's Espresso Balsamic
1/3 cup ground chocolate
Whisk 1/3 cup of sugar with egg yolks for two minutes until light yellow and tripled in volume. Place the egg yolks in a large heat proof bowl set over a medium saucepan of simmering water. Add the Marsala and continue whisking constantly for about five minutes or until the temperature of the mixture reaches 150 degrees on a digital thermometer. Set aside and allow to cool for 10 minutes.
In a large bowl, whip the mascarpone and 1/3 cup of sugar with the heavy cream until soft peaks form. Gently fold the zabaglione (egg yolk mixture) in to the mascarpone mixture. Blend the espresso or coffee with the remaining two tablespoons of sugar, rum and espresso balsamic until the sugar dissolves.
Working with 1 cookie at a time, dipping a total of 8 cookies into the espresso per layer. Arrange the lady fingers in a single layer, side by side with a small amount of room between each, over the bottom of a two to three quart dish. Spoon 1/3 of the mascarpone mixture over the cookies and gently spread to cover. Sprinkle with ground chocolate. Repeat this process two more times finishing with a layer of mascarpone and ground chocolate on top. Cover the tiramisu with plastic and refrigerate at least 6 hours.
Serves 12
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The Spicy Olive's Espresso/Harissa Marinated Beef Tenderloin
1 (3-4 lb.) package beef tenderloin, trimmed
1/2 teaspoon black pepper
2 teaspoons sea salt or steak seasoning
1/2 cup The Spicy Olive's Espresso balsamic vinegar
1/2 cup The Spicy Olive's Harissa, Chipotle of Tuscan Herb olive oil
The day before, place beef tenderloin in a bag and pour the Espresso balsamic and the Harissa olive oil over the meat. Release any air from the bag and seal. Place in refrigerator and allow to marinate overnight.
To prepare beef tenderloin, remove from bag and coat the tenderloin with sea salt and pepper or with your favorite steak seasoning. Allow meat to warm up to room temperature. Preheat oven to 400 F. Place tenderloin on a flat roasting pan and place in preheated oven. Allow to cook for 45 minutes to an hour or until meat thermometer inserted in middle of tenderloin reads 130 degrees. Allow to rest for 10 minutes before slicing. Slice into medallions that are 1/3 to 1/2 inch thick. Fan out the slices on a serving platter and top with Mushroom Sauce. The thinner end pieces will be more well done and the center will be medium rare, so everyone can find a piece to their liking.
Mushroom Sauce
Place one package of sliced mushrooms in a saute pan with The Spicy Olive's Garlic olive oil. Turn stove to medium high and cook mushrooms. Add 1/3 cup of Espresso Balsamic and 2 Tablespoons of Harissa olive oil. Add 2 Tablespoons of A-1 Sauce. Serve with Beef Tenderloin.
The Spicy Olive's Chipotle Ketchup
A great ketchup for dipping anything, with a little heat!
1 Cup Ketchup
1 Tbsp The Spicy Olive's Chipotle olive oil
Whisk to combine. Add more oil for more heat or try our Cayenne Chili olive oil.
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