Almond-Cilantro Sauce

Sauce:

• 1/3 cup blanched almonds
• 4-5 tsp. anchovy paste (optional)
• 2 garlic cloves, peeled
• 2 Tablespoon SOOC Butter Olive Oil
• ½ cup SOOC Extra Virgin Olive Oil (I used Garlic Olive Oil)
• 2 tsp. SOOC white balsamic vinegar (I used Sicilian Lemon)
• ½ cup coarsely chopped cilantro (or more to taste)
• 1-2 tsp. red pepper flakes (optional)
• Sea salt and ground black pepper to taste

Directions for sauce:

In a small frying pan, toast nuts over low heat, shaking often, just until golden and fragrant. Set aside to cool.

In a food processor, combine almonds, anchovy paste if using, garlic and butter olive oil, pulse until smooth. Mix in Extra Virgin Olive Oil and then white balsamic vinegar. Mix in cilantro and red pepper flakes (if using).

Spoon sauce around each wedge of Whole Roasted Cauliflower.

 

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Balsamic Ganache Truffles

Ingredients:

• 1/2 Cup Steaming hot heavy cream
• 1 pinch of sea salt
• 8 ounces best quality dark chocolate in chip form, or chopped
• 3 tablespoons SOOC dark or white balsamic – my favorite options for this are: coconut, raspberry, tangerine, strawberry, espresso, or traditional 18 year.
• 1/2 cup cocoa powder for rolling the truffles or use 6 oz. tempered (melted chocolate) for coating the truffles.

Directions:

1. Place the chopped chocolate in a medium size heat proof bowl.
2. Heat the cream and salt in a heavy bottom sauce pan over low heat until it just begins to steam.  Do not allow it to simmer or boil.
3. Pour the cream over the chopped chocolate and allow to sit for 2-3 minutes without stirring.  Stir the mixture gently until all the chocolate is melted.  Add the balsamic and stir well.  Cool to room temperature and then place the bowl in the refrigerator, covered until the ganache has become cold and can be scooped and formed into balls.
4. Have a baking sheet covered with parchment paper ready that will fit into your fridge or freezer.
5. Take 1 teaspoon of cold balsamic ganache and quickly roll between your hands to form a ball.  If you spend too much time trying to get the shape just right, you’ll begin to melt the ganache and it will be a mess.
6. Place the balls on the prepared baking sheet and then place in the fridge or freezer to firm up the truffles.
7. Once truffles are firm, you can roll into cocoa powder or in tempered (melted) chocolate.  Best stored in single layers, separated by parchment or wax paper in a sealed container in the refrigerator.  Truffles can be served at room temperature.

Makes approximately 30-40 truffles

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Honey Ginger Balsamic Glazed BBQ Ribs

4 racks (8 pounds) baby back ribs
12 garlic cloves, mashed or minced
3 tbs. SOOC Honey Ginger White Balsamic
3 tbs. dark brown sugar
1 tbs. SOOC Sesame Oil
1 tbs. sea salt
(For Glaze:)
3/4 cup SOOC Honey Ginger White Balsamic
3 tbs. honey
2 tbs. Soy sauce
1 teaspoon SOOC Sesame Oil
Toasted sesame seeds for garnish (optional)

Directions:

Mix together the Honey Ginger white balsamic, brown sugar, minced garlic, sea salt, and sesame oil.  Coat the ribs with the marinade and allow to marinate in a sealed container or large zip lock bags for a minimum of 12 hours or overnight, turning a few times.

Combine the Honey Ginger white balsamic, honey, and soy sauce in a small sauce pan over medium heat.  Allow to reduce by half and remove from heat.  Add one teaspoon of Sesame Oil to the mixture and stir to combine.

Prepare the grill and preheat the oven to 275.  Over medium heat grill the ribs for approximately 5 minutes per side.  Prepare baking pans large enough to hold the ribs in a single layer.  Brush the glaze over the ribs and seal each pan well with foil.  Bake the ribs for 2 hours or until tender and meat falls off the bone.  Optionally, sprinkle ribs with sesame seeds as a garnish.

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