Flavors of the Week 10/17/16

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We're bringing you some adventurous pairings this week. These flavors lend themselves to grilling, tailgating, and fall baking and cooking. Dig in and enjoy!

— Smokey Barbecue: This pairing features our Chipotle EVOO and Hickory Dark Balsamic Vinegar. This combination is perfect for anything you plan to grill this weekend, and it also makes a smoking vinaigrette.

Smokin’ Chipotle Honey Vinaigrette

1/3 cup Hickory Dark Balsamic Vinegar
1/3 cup honey
3/4 teaspoon black pepper
3/4 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 cup Chipotle EVOO

1. Add all ingredients, except Chipotle EVOO, in the bowl of a food processor. Process on low for 15 seconds.
2. Slowly add Chipotle EVOO on low speed.
3. Chill for at least one hour.

Note: Tastes great on salads; as a marinade; drizzled on guacamole, tacos, or pico; or in black bean salads.

— Taste of Thai: Experience a bit of Thai flavors with this pairing of Persian Lime EVOO and Lemongrass Mint Light Balsamic Vinegar. As it gets cooler outside, warm things up with a delicious Thai chicken soup.

Lemongrass Mint Chicken Soup
(adapted from Table For Two Blog)

2 tablespoons Persian Lime EVOO
2 medium red or orange bell peppers, sliced into strips
1 medium onion, diced
2 cloves garlic, minced
1 (14-ounce) can coconut milk
1/2 (14-ounce) can coconut cream
3 tablespoons Lemongrass Mint Light Balsamic Vinegar
3 tablespoons red curry paste
1 cup water
1 cup chicken stock
8 ounces rice noodles
1 large chicken breast, finely sliced
2 cups bok choy, chopped and loosely packed
salt and pepper, to taste

1. In a large pot, heat Persian Lime EVOO over medium/high heat. Add peppers, onions, and garlic. Cook for 2 to 3 minutes.
2. Carefully add coconut milk, coconut cream, vinegar, curry paste, water, and stock Stir until well-combined. Bring to a boil.
3. Add rice noodles and cook until softened.
4. Lower heat, and bring to a simmer. Add chicken and bok choy. Simmer until chicken is cooked through and bok choy is wilted, about 5 minutes.
5. Season with salt and pepper.

— Orange Dreamsicle: Tastes just like the Dreamsicles you ate as a kid, or maybe you still eat…no judging. We’ve paired Blood Orange EVOO and Vanilla Dark Balsamic Vinegar for an addictive flavor. You’ll love it on fresh salads, but it is also a great combination for an olive oil cake.

Blood Orange Olive Oil Cake
(adapted from The Merchant Baker)

3/4 cup fresh orange juice
1 3/4 cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon ground cardamom (optional)
3/4 teaspoon salt
3 eggs
1 1/4 cup sugar
1/4 cup Blood Orange EVOO
1/2 cup Mission EVOO (unflavored, California EVOO)
1 tablespoon Vanilla Dark Balsamic Vinegar
Confectioner’s sugar (for dusting)

1. Preheat oven to 350F. Spray a 9-inch springform pan with Baker’s Joy nonstick cooking spray. Wrap the bottom with heavy duty foil to prevent any leaking.
2. In a medium bowl, whisk flour, baking powder, salt, and cardamom, until well-combined. Set aside.
3. With an electric mixer, beat eggs on medium-high for about 1 minute. Continue beating and slowly add sugar and Vanilla Dark Balsamic Vinegar. Beat until light and pale yellow, about 3 minutes.
4. At a low speed, alternate adding flour mixture and both EVOOs to the egg mixture. After each addition, mix until mostly combined.
5. Slowly and carefully add orange juice.
6. Pour into prepared pan and bake for 50 to 60 minutes.
7. Cool in pan for 5 to 10 minutes. Remove ring and cool completely on rack.

— Peaches and Herb: This combination is sweet and smooth, just like the music of that duo from the 1970s. We’ve paired Basil Lemongrass EVOO and Peach Light Balsamic Vinegar. It is perfect for chicken!

Peaches and Herb Chicken Breasts
(adapted from Heavenly Savings Blog)

4 boneless, skinless chicken breasts
1/4 cup Basil Lemongrass EVOO
1 stalk lemongrass, finely diced
1 clove garlic, minced
1 teaspoon dried red pepper
1 small onion, diced
1/2 cup fresh basil, chopped
2 tablespoons soy sauce
1 tablespoon Peach Light Balsamic Vinegar

1. Heat 2 tablespoons Basil Lemongrass EVOO in a large pan over medium heat. Add lemongrass and cook for about 10 minutes.
2. Add chicken and cook for 2 to 3 minutes. Flip and cook for another 5 minutes. Remove from heat.
3. Add 2 tablespoons Basil Lemongrass EVOO to pan and heat. Add onion, garlic, and dried red pepper. Cook for 3 minutes. Decrease heat to low and return chicken to pan. Cook for ~10 minutes, or until internal temperature of chicken reaches 165F. Turn chicken, as needed, to prevent burning.
4. Remove from heat. Add fresh basil, soy sauce, and vinegar and stir. Serve immediately.