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 NHHS Monadnock Custom Blend
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!!!