Baklouti Green Chili Olive Oil Recipes
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Baklouti Green Chili Olive Oil
From the Barbary Coast of North Africa, this Tunisia Baklouti pepper is rare and unique to this region. This is the only example of this fruity and mildly spicy green chili olive oil in the world.
Baklouti oil is made by combining fresh, organic olives with an almost equal ratio of fresh, whole green Baklouti chilies.
The two, and only two, ingredients are then crushed and mixed in the malaxer, fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas, marinades, soups, grilled foods, and vegetables.. CAUTION! VERY HOT!! This is truly a unique artisan product that has hundreds of applications.
From the Barbary Coast of North Africa, this Tunisia Baklouti pepper is rare and unique to this region. This is the only example of this fruity and mildly spicy green chili olive oil in the world.
Baklouti oil is made by combining fresh, organic olives with an almost equal ratio of fresh, whole green Baklouti chilies.
The two, and only two, ingredients are then crushed and mixed in the malaxer, fusing the fresh green pepper with the organic olive oil. Baklouti adds a new and surprising dimension to salsas, marinades, soups, grilled foods, and vegetables.. CAUTION! VERY HOT!! This is truly a unique artisan product that has hundreds of applications.
Pairings
Try pairing Baklouti Green Chili Olive Oil with the following for a dynamite salad dressing or marinade:
Try pairing Baklouti Green Chili Olive Oil with the following for a dynamite salad dressing or marinade:
- Raspberry Dark Balsamic
- Strawberry Dark Balsamic
- Black Mission Fig Dark Balsamic
- Neapolitan Dark Balsamic
- Cascadian Wild Raspberry White Balsamic
Common Uses
- Add to a dipping dish with your favorite herbs for a spicy bread dipper
- Use to cook eggs for a nice green chili flavor infused in the eggs.
- Replace the vegetable oil in a brownie mix for a spice chocolate brownie.
- Drizzle on a bagel before toasting in the toaster oven for a nice chili flavor under the cream cheese.
- Drizzle in soups for an added zing! (especially in tomato soup)
- Use in marinades.
- saute just about anything in it for an added zing!
Our Recipes:
Garden Tomato Salsa
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Ingredients:
1/2 medium sweet onion, chopped 12 medium bell pepper, chopped 1/4 cup fresh cilantro 5 slices pickled or fresh jalapeno peppers, to taste |
6 fresh tomatoes, quartered
2 teas. MOV Baklouti Green Chili Oil 2 teas. MOV Organic Red Wine Vinegar 1/2 med. lime, juiced 1/8 tea. salt |
Directions:
Place onion, pepper, cilantro, and jalapeno peppers in a food processor. Pulse until finely chopped.
Add tomatoes and pulse just a few times until the tomatoes are coarsely chopped.
Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together the Baklouti, vinegar, lime juice and salt.
Pour dressing over the tomatoes and stir well.
Cover and refridgerate for at least one hour.
Place onion, pepper, cilantro, and jalapeno peppers in a food processor. Pulse until finely chopped.
Add tomatoes and pulse just a few times until the tomatoes are coarsely chopped.
Transfer to a bowl with a tight fitting lid.
In a separate bowl, whisk together the Baklouti, vinegar, lime juice and salt.
Pour dressing over the tomatoes and stir well.
Cover and refridgerate for at least one hour.
Rock Cod Veracruz
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Fish:
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Sauce:
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Directions:
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
Enjoy!
Start the sauce by heating Baklouti Olive Oil and Smoked Olive Oil in a large pot over medium high heat. Add the onion and cook, stirring regularly, until the onions start to brown, about 5 minutes then add the garlic and stir for a bit longer.
Add the diced tomatoes along with the bay leaf, oregano, parsley, half of the olives, and half of the capers. Simmer briskly, stirring frequently, for about 5 minutes to evaporate some of the liquid. Reduce the heat to medium-low, stir in 1/2 cup of water and simmer for 15 minutes. Taste and season with additional salt and pepper if desired.
While the sauce is simmering, dredge the fish fillets first in flour, then in the egg, and then back in the flour. Heat 1/3 cup of UP extra virgin olive oil in a very large (12-inch) non-stick skillet over medium-high heat. Once the skillet is hot, pan fry the fish for approximately 3-4 minutes per side, or until nicely golden brown and a bit crisp on the exterior.
To finish the dish, ladle the finished sauce onto individual dinner plates, place a piece of cod in the center, garnish with the remaining olives, capers, parsley, and green onions. Serve immediately.
Enjoy!
Avgelomono Soup w/ Baklouti Olive Oil Drizzle
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Ingredients:
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Directions:
In a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly.
Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of Baklouti Agrumato Olive Oil
Serves 6-8
Enjoy!!!
In a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat. Add the diced shallots and saute until soft, approximately 2 minutes. Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30 minutes, or until the rice is very tender, and the soup is slightly thickened.
In a heat proof bowl whisk together the eggs and lemon juice. Add one cup of hot stock to the egg and lemon mixture whisking constantly. Add the egg and lemon mixture back in to the stock pot while stirring constantly. The soup will instantly thicken and become somewhat creamy. Simmer for an additional minute over medium heat stirring constantly.
Remove the bay leaf, taste and adjust the seasoning with additional pepper, and salt if desired.
Serve each bowl with a healthy drizzle of Baklouti Agrumato Olive Oil
Serves 6-8
Enjoy!!!
Fijian Style Chicken Curry W/ Baklouti
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Ingredients:
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Directions:
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serves 6
Enjoy!!!
Heat Baklouti in a large heavy bottom dutch oven over medium flame. Add the mustard seed, cardamon, cumin seeds to pot. Stir until fragrant and the seeds begin to pop. Add curry leaves if using. Add finely chopped onions and cook until well browned, about 7-10 minutes
Add the ginger, garam masala, turmeric and garlic olive oil to the pot stirring well until combined. Add chicken to the pot with tomatoes, stock, a cup of water, and honey ginger white balsamic. Add salt and pepper and allow to simmer gently for 30 minutes until the curry has reduced and thickened a bit.
Taste and adjust the seasoning.
Serve over steamed basmati rice with cilantro and thinly sliced serrano chilies as garnish.
Serves 6
Enjoy!!!
Spicy Baklouti Chili Gumbo
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Ingredients:
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Directions:
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Taste and adjust the seasoning with salt and pepper.
To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Serves 6-8
Enjoy!!!
In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.
In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!
Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.
Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.
Taste and adjust the seasoning with salt and pepper.
To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.
Serves 6-8
Enjoy!!!
Shrimp Etouffee
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Ingredients:
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Directions:
In a large pot or Dutch oven, over medium heat, add Baklouti or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.
Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly.
Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.
Add the shrimp to the pot and cook for approximately 5 more minutes.
Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.
**Disclaimer - this recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup extra virgin olive oil of your choice.
Serves 6-8 (with leftovers as the sauce gets even better the next day)
Enjoy!!
In a large pot or Dutch oven, over medium heat, add Baklouti or extra virgin olive oil of your choice. Add the flour, stir it to combine well, and then babysit it. Continuously stir the flour to make a roux - this can take up to 10 minutes and needs your constant attention lest the flour burn. Stir the roux over medium heat until it reaches a deep caramel brown color.
Add all the vegetables and garlic to the roux, and saute until the vegetables become soft, approximately 5-7 minutes. Add the tomato paste to the mixture and stir cooking for another minute. Add the bay leaves, thyme, and stock. Whisk constantly over medium until the mixture becomes smooth and begins to simmer. Turn down the heat to low, taste and adjust seasoning accordingly.
Cook partially covered over low heat, keeping the pot at a simmer for 30 minutes.
Add the shrimp to the pot and cook for approximately 5 more minutes.
Serve immediately over steamed white rice with sliced green onions and more Baklouti for drizzling.
**Disclaimer - this recipe is designed to have a spicy kick. If you still want some of the taste of the Baklouti but desire something a bit more mild, go with 1/4 cup Baklouti and 1/4 cup extra virgin olive oil of your choice.
Serves 6-8 (with leftovers as the sauce gets even better the next day)
Enjoy!!
Chicken Mole w/ Baklouti & Dark Chocolate Balsamic
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Ingredients:
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Directions:
Heat 2 tablespoon oil in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side.
Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer - cook covered until chicken is tender, about 25 minutes.
Meanwhile, heat 2 tablespoons Baklouti in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown - about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.
Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.
Remove the chicken from the pot to a large bowl. It will be just about falling apart so don't work if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.
This recipe can be served immediately, but gets better with time, and can be made up to three days in advance.
Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.
Serves 6-8 generously (with leftovers)
Enjoy
Heat 2 tablespoon oil in heavy large dutch oven over medium-high heat. Wash and pat the chicken dry. Season the chicken on both sides with salt and pepper. Working in batches, add chicken to pot and sauté until lightly browned, about 3 minutes per side.
Return chicken, any juices, and the bay leaf to the pot. Add the broth and bring to a simmer - cook covered until chicken is tender, about 25 minutes.
Meanwhile, heat 2 tablespoons Baklouti in heavy LARGE saucepan (cast iron is ideal for this) over medium-high heat. Add onions and sauté until golden brown - about 10 minutes. Reduce heat to medium. Add almonds, pumpkin seeds, garlic, cumin, cinnamon, and coriander. Sauté until the nuts and seeds begin to toast lightly, about 2 minutes. Add dried cut chilies and stir until they begin to soften, about 2 minutes.
Add the caramelized onion and dried chili mixture to the pot with the chicken and stock. Add the chocolate balsamic and oregano to pot. Stir to incorporate and cover. Simmer gently until chilies are very soft, stirring occasionally, about 30 minutes. Remove from heat and allow the mixture to cool for about 15 minutes.
Remove the chicken from the pot to a large bowl. It will be just about falling apart so don't work if you leave a few bits and pieces in the sauce. Working in small batches, transfer sauce mixture to blender and puree until smooth; return to reserved pot. Season sauce to taste with salt and pepper. Coarsely shred chicken and return to sauce, gently stir to incorporate.
This recipe can be served immediately, but gets better with time, and can be made up to three days in advance.
Chill until cold, then cover and keep chilled. Rewarm over low heat before serving.
Serve over rice and/or with warm corn tortillas and a drizzle of Baklouti Agrumato for more heat. Serve sprinkled with chopped fresh cilantro, if desired.
Serves 6-8 generously (with leftovers)
Enjoy
Baklouti Latke Waffles
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Ingredients:
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Directions:
Heat oven to 350. Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
Makes around 8 latke waffles
Enjoy!!!
Heat oven to 350. Lightly oil a large baking sheet and set aside.
Coarsely grate the potatoes by hand or on the disc of a food processor, transferring to a large bowl of cold water as grated. Soak potatoes 1 to 2 minutes after last batch is added to water, then drain well in a colander. Spread grated potatoes and onion on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible. Transfer potato mixture to a bowl and stir in eggs, Baklouti, salt, pepper, baking powder, and flour.Heat your waffle iron to high heat. Once hot, coat with Baklouti. Heap some latke mixture on top and spread it into an even layer. Cook until deep golden brown and then transfer to a baking sheet and place in the over to keep warm.
Makes around 8 latke waffles
Enjoy!!!
Baklouti Green Chile Cheddar Cheese
Corn Bread
Warm, spicy, ever so cheesy, and savory, this cornbread is delicious by itself or accompanied by a steamy bowl of soup.
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Ingredients:
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Directions:
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Enjoy!!!
Combine the flour, cornmeal, honey, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and Baklouti Olive Oil. With a wooden spoon, stir the wet ingredients into the dry. Mix in the grated Cheddar, scallions and Anaheim peppers.
Pour the batter into the prepared pan, smooth the top, and sprinkle with the reserved grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.
Enjoy!!!
Rock Cod Ceviche
The success of this ceviche is predicated on the quality and freshness of the fish, as well as the specific olive oil you use. Beyond being mindful about these two factors, this is an exceedingly easy dish to dazzle your seafood loving guests with.
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Ingredients:
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Directions:
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer
Enjoy!!
Combine the olive oil, vinegar, lime juice and sea salt. Whisk to combine. Add in the other ingredients including the fish and stir to combine well. Marinate covered in the refrigerator for 15 minutes. Serve. The longer you allow this to sit, the more the fish will begin to "cook" in the acid of the lime juice and fall apart. Ideally, you want to mix this and serve it straight away. However, if you do let it sit, it will still be edible but the fish will break up.
Serves 6 as an appetizer
Enjoy!!
Crispy Baklouti Potato Croquettes
Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center.
Oh yeah baby.
Oh yeah baby.
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Ingredients:
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Directions:
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of MOV Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
Enjoy!!!
Place the potatoes in a large pot with enough salted water to cover. Bring to a boil and cook for approximately 15 minutes until the potatoes are tender. Allow the potatoes to cool completely. Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg. Mix thoroughly and set aside.
Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.
Line a baking sheet with parchment paper.
Form the potato mixture in to a 2" oblong shape. Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased. Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat. Set aside on the baking sheet.
Heat 2" of MOV Extra Virgin Olive Oi in a heavy frying pan over medium high heat. When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side. Enjoy immediately.
Makes approximately 20 croquettes
Enjoy!!!
Quinoa-Ahi-Tuna Poke Bowl With Spice Baklouti-Miso Dressing
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Ahi Tuna Marinade Ingredients:
2 tablespoons soy sauce (Tamari if possible) 1 teaspoon Honey Ginger White Balsamic 1 teaspoon Japanese Dark Toasted Sesame Oil 1 teaspoon black sesame seeds, plus more for garnish 1 pound sushi-grade ahi tuna or sushi-grade wild salmon, 1" cubes 2-3 scallions, thinly sliced Salad Ingredients: 6 cups organic mixed spring greens 1 medium English cucumber cut into 1'" dice 1 large avocado |
Spicy Baklouti Miso Dressing Ingredients:
1 rounded tablespoon yellow miso 2 tablespoons Honey Ginger White Balsamic 2 tablespoon MOV Baklouti Chili Olive Oil 1 tablespoon Garlic Olive Oil 1 teaspoon Japanese Dark Toasted Sesame Oil 2 tablespoons plain yogurt For serving: 4 cups cooked quinoa cooled to room temperature Pickled ginger, optional 4 small squares of roasted dried seaweed snacks (nori) cut up for garnish, optional |
DIRECTIONS:
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Prepare 4 cups cooked quinoa set aside and allow to fully cool to room temperature.
Prepare the tuna marinade by placing all marinade ingredients into a medium bowl and whisking. Add cut up tuna and toss to coat. Refrigerate tuna while preparing the rest of the recipe or up to 20 minutes.
Make the Miso Dressing by adding all dressing ingredients to the bowl of a blender or food processor. Process on high until the mixture is fully blended and creamy. Set aside.
Just before serving, in a large bowl toss 6 cups of mixed greens with 4-6 tablespoons of miso dressing. Compose the bowl by adding 1 cup of cooked quinoa to the bottom of each bowl. Add a mound of dressed mixed greens to the top of the quinoa. Divide the cut up avocado and cucumber to each salad. Place equal portions of the tuna on top of the greens. Place cut up nori strips atop salads and serve immediately.
Serves 4 as a light meal or 6 as a small salad
Enjoy!!!!
Melissa's Monadnock Maple Pulled Chicken
Ingredients
- 2 chicken breasts
- 4 tbsp apple cider vinegar
- 2 tbsp MOV extra virgin olive oil (of your choice)
- 2 tbsp MOV Baklouti Chili Olive Oil
- 4 tbsp MOV Monadnock Maple BBQ blend
- 4 tbsp ketchup
- 1 tbsp Col. Pabst's Worcestershire sauce
Directions:
Place chicken and above ingredients in a saucepan and cook breasts on med-high until there is no pink in the middle. When cooked through, use a fork and shred chicken. Let the chicken sit and marinate in sauce for another 5-10 minutes on low to absorb all the delicious flavors. This recipe is a quick-cook recipe. (You can certainly put all of the above in a slow cooker and cook on High for 3-4 hours.
Enjoy!!
Place chicken and above ingredients in a saucepan and cook breasts on med-high until there is no pink in the middle. When cooked through, use a fork and shred chicken. Let the chicken sit and marinate in sauce for another 5-10 minutes on low to absorb all the delicious flavors. This recipe is a quick-cook recipe. (You can certainly put all of the above in a slow cooker and cook on High for 3-4 hours.
Enjoy!!
Korey's Grilled Sweet Potatoes
Ingredients:
- 2 medium to large Sweet Potatoes
- 3 plus or minus, tablespoons of MOV Baklouti Chili Olive Oil (amount depends on the size of potatoes)
- 1 Tablespoon of Monadnock Custom Blend
Directions:
Slice sweet potatoes into long wedges, about 1/2 an inch thick on the skin side. Place wedges in a seal-able Tupperware container or zip lock bag. Add a Tablespoon or two of the Baklouti Green Chili Olive Oil (just enough to coat the sweet potato wedges) saving a tablespoon of oil for later. Add the tablespoon of MOV custom Blend. Seal and shake thoroughly till oil and custom blend are evenly coated on all potato wedges. Let sit for a couple hours if you have the time.
On a preheated grill place wedges on the grate being careful they don't fall through. Once golden brown grill marks form on the under side of the wedges flip them over. Grill until they are cooked all the way through and you can pierce with a fork will little to no resistance. Remove from grill and let rest for a couple minutes, drizzle with remaining Baklouti Green Chili Olive Oil and Enjoy!!!!
(can substitute regular potatoes as well)
Spice not your thing try using any of our fused or infused olive oils. Garlic, Tuscan Herb, Basil, Wild mushroom and sage and so on.
Christopher's Micro Green Salad
(customer recipe)
Ingredients:
- 2oz Micro Greens
- 1 Cara Cara Orange Wedges
- 1 Avocado
- 1 tbsp MOV Baklouti Chili Olive Oil
- 1 tbsp Espresso Balsamic
Directions:
Peal and separate Cara Cara Orange wedges. Chop Avocado into bite size pieces. In a medium bowl add micro greens, orange wedges and avocado. Drizzle with Baklouti Green Chili Olive Oil and Espresso Balsamic.
Enjoy!!!
Peal and separate Cara Cara Orange wedges. Chop Avocado into bite size pieces. In a medium bowl add micro greens, orange wedges and avocado. Drizzle with Baklouti Green Chili Olive Oil and Espresso Balsamic.
Enjoy!!!
Baklouti Black Bean Dip
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Ingredients:
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Directions:
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
Enjoy!!!
Add the black beans, olive oil, salt, cumin, lime juice, water and cilantro to the blender. Blend until smooth (if you're using a blender, you may need to stop and stir a few times to help it out). If the dip is too thick, add a bit of water or lime juice, little by little, to thin it out. Taste and adjust seasoning, then transfer to a serving bowl. Serve warm, cold or room temperature with tortilla chips.
*The heat comes from the baklouti chili olive oil, so if you like it mild, replace with unflavored extra virgin olive oil or simply double the garlic olive oil used and omit baklouti.
Serve with tortilla chips or pita chips
Enjoy!!!
Shrimp & Andouille Over Baklouti Chili Olive Oil - White Cheddar Grits
(Customer recipe)
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Shrimp & Sausage Ingredients:
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Ingredients for the Grits:
Ingredients for the Sauce:
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Directions:
(Skip this step if using chicken broth or stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.
Heat the Baklouti olive oil in a large saute pan over medium-high heat. Add the cut up Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir in to the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though. Do not overcook the shrimp!
Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.
Serves 6
Enjoy!!!
(Skip this step if using chicken broth or stock)
Peel the shrimp and reserve the shells. Heat 3 cups of water with shrimp shells in a stock pot and bring to a boil. Boil for 2 minutes, and then set aside to steep for 5 minutes. Strain the stock and reserve.
Mix together the garlic powder, salt, smoked paprika, thyme, black pepper and then toss the shrimp in the spice mixture to coat.
Heat the Baklouti olive oil in a large saute pan over medium-high heat. Add the cut up Andouille sausage and saute until just barely golden brown. Add the shallots and cook for another minute. Finally add the garlic and shrimp. Saute until the shrimp is just barely cooked though, another minute or two. Do not overcook!!! Remove the shrimp and sausage mixture and reserve.
In a medium saucepan, bring 2 1/2 cups of shrimp stock and heavy cream to a boil. Whisk in the grits and cook over moderately high heat, stirring constantly, until thickened and the grains are tender, about 5 minutes. Add the cheese, Baklouti Olive Oil, adjust seasoning with salt and pepper, and whisk just until the cheese is melted. Cover and remove from the heat.
In the same pan that the shrimp and sausage was cooked in, add a tablespoon of Baklouti Olive Oil, over medium high heat add the flour to the olive oil and whisk until the roux becomes a medium-tan color, scraping up all the caramelized bits from the bottom of the pan. Add the tomato paste and stir in to the roux, cooking for another minute. Add the shrimp stock and cream to the pan, and whisk until the mixture is thickened, another minute or two. Adjust seasoning with salt and pepper. Add the reserved shrimp and sausage mixture to the sauce and stir heating until warmed though. Do not overcook the shrimp!
Serve the shrimp and sauce over the hot grits with more Baklouti drizzled over the top, if desired.
Serves 6
Enjoy!!!