Posts Tagged ‘traditional’

Tuna with Roasted Garlic and Cherry Tomatoes, Rosemary, and Black Olives

Serves 4 to 6

30 cherry tomatoes, halved
12 garlic cloves
olive oil, for cooking
salt and freshly ground black pepper
20 to 30 black olives, pitted
2 sprigs of fresh rosemary
2 tablespoons balsamic vinegar (try our Traditional or Red Apple Balsamic)
3 tablespoons extra virgin olive oil (try our Garlic or Lemon EVOO)
1 fresh albacore tuna steak per person
arugula or mixed salad leaves, to serve


Preheat the oven to 350°F.

Place the halved tomatoes and garlic in a roasting pan with a little olive oil, salt, and black pepper. Add the olives and rosemary and toss gently to coat everything with the oil. Roast for 25 minutes. When the tomatoes are cooked, remove the pan from the oven and leave to rest for 5 minutes–this will allow the juices to be released to make the sauce; add the balsamic vinegar and extra virgin olive oil to the roasting pan to make a warm vinaigrette.

Heat some oil in a heavy-bottomed frying pan over medium to high heat. Season the tuna steaks with salt and black pepper. Do not overload the pan with cold fish, or the temperature will drop and the fish will boil rather than be seared; instead cook the fish in two or three batches. Sear the tuna in the frying pan for 1 minute, gently turn it over, and cook it for another minute for rare; if you prefer medium-rare, allow about another 20 seconds on each side, but no more. When removed from the pan, the fish will continue cooking from the residual heat and the salty, acidic marinade.

Remove the seared tuna from the pan and set aside. Scatter some arugula or mixed leaves over a large platter. Spoon half of the tomato mixture over the arugula and then arrange the seared tuna steaks on top. When you are ready to serve, spoon over the remaining tomato mixture with its warm juices. The tuna is meaty in taste and the tomatoes and garlic are rustic and robustly flavored, so I would suggest a light red wine such as a chilled Pinot Noir as an accompaniment.

This dish looks great served on a platter in the middle of the table, or if you prefer, you could plate the tuna individually. If you don’t have any rosemary, use sprigs of thyme or marjoram–all these herbs work well with the combined flavors of the tomatoes, garlic, and olives.

from Fish Tales by Bart van Olphen.

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1 cup balsamic vinegar, such as the Traditional 18-year or Pomegranate Balsamic
3/4 cup ketchup
1/3 cup brown sugar
1-2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Paprika
4-6 pieces of chicken
salt and pepper

    For the BBQ sauce
    Combine vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, mustard, salt and pepper in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

    For the chicken
    Place a grill pan over medium heat or preheat your grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

    Cook the chicken about 8 minutes per side. Continually brush the meat with barbecue sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated barbecue sauce alongside.

    Serve with grilled vegetables
    Drizzle olive oil on fresh vegetables, salt and pepper. Grill until done. Asparagus works well.

    by Steven Valenti via http://blogs.rep-am.com/whatsfordinner/2010/09/01/chicken-with-balsamic-bbq-sauce/

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    “Wonderful with goat’s cheese, on a pizza or in a quiche.It’s also at home in a cheese toastie.”

    8 red onions

    1 red chili

    2 bay leaves

    2 tablespoons olive oil, like the mild Leccino Olive Oil

    1 cup brown sugar

    1/2 cup balsamic vinegar, like the Traditional Balsamic

    1/2 cup red wine vinegar


    Cut your onions and chili into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 minutes.

    Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.

    Pour the chutney into hot, sterilized jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.

    Makes about 4-6 jars.

    Recipe from The SuperJam Cookbook by Fraser Doherty. Found on The Guardian

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    1 cup Stillwater Olive Oil Co. 18 year balsamic vinegar
    2 Tbls Honey or Jelly (any flavor)


    Put ingredients into sauce pan over medium high heat until close to a boil. Turn heat down to low and simmer for approx. 20 min. Make sure you continue stirring the whole time so it does not burn. As it cooks it will continue to get thicker in consistency and when it reaches a preferred consistency, take off heat and let cool for 5 minutes. This balsamic reduction is great as a marinade on any vegetable, meat, or even as a wonderful finish to desserts!

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