Products used : Signature Extra Virgin Olive Oil Sherry Vinegar
1 1-inch thick slice of crusty bread, crust removed and cut into 1-inch cubes
1 large tomato
5 cloves garlic
1/2 cup almonds
2 medium red bell peppers
1/4 cup Old Town Oil Signature Extra Virgin Olive Oil
2 tablespoons Old Town Oil Sherry Vinegar
1 tablespoon smoked paprika (we recommend the spice house)
1 teaspoon Kosher salt
1/8 teaspoon cayenne pepper
4 Pork Chops
Directions for the Romesco Sauce (adapted from seriouseats.com)
1. Preheat oven to 375°F. Line a baking pan with aluminum foil. Place almond, garlic, bread and tomato on baking sheet and place in the oven. Roast almonds until fragrant and bread is crusty and just starting to brown, about 10 minutes. Remove almonds and bread and continue roasting garlic until soft and tomato until tender, about 20 minutes more. Remove from oven, let cool slightly and remove skin from tomato and peel garlic.
2. While other ingredients are roasting in the ov...
FIG BALSAMIC CHICKEN
Products Used: Fig Balsamic Vinegar, Signature Extra Virgin Olive Oil
Our Fig Balsamic adds a sublime note of tart spice to this simple but hearty chicken dish.
1/3 c Old Town Oil Fig Balsamic Vinegar
1/2 cup chicken broth
1 teaspoon sugar
1 or 2 clove garlic, minced
1 t dried thyme
4 boneless, skinless chicken breasts
1-2 T Old Town Oil Signature Extra Virgin Olive Oil
Whisk together the first five ingredients, then marinate chicken breasts for 20 minutes.
Heat olive oil in a large skillet. Remove chicken, but reserve the marinade. Brown chicken in skillet until they’re almost done cooking. Add the marinade to the pan and bring heat to a boil. Cover and simmer for 7-10 minutes. Serve with your favorite roasted vegetables.
*Should you choose not to use the marinade as the sauce, simply double the original recipe, discard the marinade, and use the reserved half for the sauce.
Products Used: Pomegranate Balsamic Vinegar & Nana's Extra Virgin Olive Oil
Feel like grilling but don't want a heavy meat dish? The bright colors and lively flavors of this salmon and slow roasted corn dish are perfect for a warm summer's night.
4 anaheim chilis
Nana's Extra Virgin Olive Oil
2 ears of corn, shucked
1 cup tomato, diced
1/4 cup fresh cilantro, chopped
6 tablespoons fresh lime juice
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 teaspoon ground cumin
4 6-oz. skinless salmon fillets
1/4 cup OTO Pomegranate Balsamic Vinegar
Place chilis on grill rack coated with olive oil; grill 5 minutes on each side or until blackened. Place chilis in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chilis and cut in half lengthwise. Discard seeds and membranes. Cut chilis into 1/4-inch strips.
Place corn on grill rack coated with olive oil; grill 10 minutes or until lightly browned, turning...
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