EVOO MOLE BBQ SAUCE

MIKE’S MOLE BBQ SAUCE

Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
Meal type Condiment
Occasion Barbecue
By author EVOO Marketplace

Ingredients

  • 1/4 cup Dark Chocolate Balsamic (EVOO Marketplace)
  • 1/4 cup Chipotle Infused Olive Oil (EVOO Marketplace)
  • 1/4 cup Water
  • 1 cup Ketchup
  • 1 tablespoon Worcestershire
  • 3 tablespoons Dijon Mustard
  • 1 teaspoon Hot Sauce or Chili Sauce
  • 1 Medium Sweet Onion (Peeled and quartered)
  • 1 Small Garlic clove (Minced)
  • 2 teaspoons Chili powder
  • 1/2 teaspoon Cayenne powder (Add more if desired)

Directions

Step 1
Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup liquid onion. Discard the solids
Step 2
In a medium bowl whisk together the onion juice, ketchup, balsamic, Worcestershire, mustard, hot pepper sauce, and black pepper.
Step 3
Heat the Chipotle Infused Olive Oil in a large saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.

Note

I use this BBQ sauce for everything including Poultry, Beef, Wild Game, Lamb, Pork, Vegetables.....

Click below to purchase these EVOO Marketplace products online:

Dark Chocolate Infused Balsamic

Chipotle Infused Olive Oil

PORT CHERRY BALSAMIC REDUCTION

PORT CHERRY BALSAMIC REDUCTION

Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Meal type Condiment
Occasion Barbecue
By author EVOO Marketplace

Ingredients

  • 1.5 cups Port Wine
  • 1/2 cup 18 Year Aged Balsamic (EVOO Marketplace)
  • 1/2 cup Dried Tart Cherries
  • 1 Large Shallot (Minced)
  • 2 sprigs Fresh Thyme
  • 1 tablespoon Unsalted Butter
  • dash Sea Salt

Directions

Step 1
Combine all ingredients (except butter) into medium saucepan; simmer over medium-low heat until
liquid has reduced to about 1/3 cup, (~30 minutes). Cover and set aside.
Step 2
After sauce has reduce remove from heat and whisk in butter until melted. With a slotted spoon remove thyme. Season with Sea Salt if desired.

Note

A perfect glaze for Beef, Poultry, Wild Game, Salmon, Roasted Vegetables

Click below to purchase these EVOO Marketplace products online:

18 Year Aged Balsamic

POMEGRANATE BALSAMIC GLAZE

POMEGRANATE BALSAMIC GLAZE

Cook time 10 minutes
Meal type Condiment
Occasion Barbecue
By author EVOO Marketplace

Ingredients

  • 1/2 cup Pomegranate Balsamic (EVOO Marketplace)
  • 1 tablespoon Whole Grain Mustard (EVOO Marketplace)

Optional

  • pinch Cayenne Pepper

Directions

Step 1
Add Pomegranate Dark Balsamic into a shallow saucepan. Over medium-high heat with continuous stirring reduce balsamic to just before the desired consistency. A 1/2 cup will reduce to approximately 50% in about 5-7 minutes. It is normal for balsamic to bubble and foam as it reduces.
Step 2
Pour reduced balsamic into a glass bowl and place on top of a larger bowl containing ice. Stir continuously until cooled. As balsamic cools it will thicken to desired consistency.
Step 3
Add whole grain mustard and pinch of cayenne. Stir to mix.

Note

This reduction is perfect for glazing poultry, pork, wild game, fish, or roasted vegetables.

Click below to purchase these EVOO Marketplace products online:

Pomegranate Dark Balsamic

ITALIAN BREAD DIP

Italian Bread Dip

Serves 4
Prep time 5 minutes
Meal type Appetizer, Bread, Condiment, Lunch, Salad, Side Dish, Snack
Occasion Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving
By author EVOO Marketplace

Ingredients

  • 1/2 cup Tuscan Herb Olive Oil (EVOO Marketplace)
  • 2 tablespoons 18 Year Aged Italian Balsamic (EVOO Marketplace)
  • 2 tablespoons Parmigiano Cheese (Shredded)
  • dash Sea Salt (EVOO Marketplace)

Directions

Step 1
Whisk together Tuscan Herb Olive Oil, 18 Year Aged Italian Balsamic, and a dash of Sea Salt. Sprinkle with Parmigiano cheese and serve.

ESPRESSO BALSAMIC STEAK

Espresso Balsamic Steak

Serves 4
Prep time 6 hours
Cook time 15 minutes
Total time 6 hours, 15 minutes
Meal type Main Dish
Occasion Barbecue, Casual Party
Region American
By author EVOO Marketplace-Lauren May
A personal favorite of EVOO Marketplace! This steak will present with a beautiful caramelization on the outer crust while maintaining a gorgeous medium-rare color inside. The best way to grill steak is on a HOT and SEASONED rack – so be sure to heat your grill in advance as well as seasoning your grate with oil on a rag. Our Savory Chocolate Red Wine Mushroom Reduction pairs beautifully with the meat while also complimenting and utilizing your preferred wine to serve at the table. Pair steak with grilled asparagus marinated in lemon juice and your favorite EVOO, and a hand-crafted starch; you will win hearts with this flavor profile. As always, enjoy and impress!

Ingredients

  • 2 cloves Garlic (Minced)
  • 1 tablespoon Ginger (Minced)
  • 1 tablespoon Shallot (Minced)
  • 3oz Espresso Balsamic (EVOO Marketplace)
  • 3oz Chipotle Olive Oil (EVOO Marketplace)
  • 16oz Flat Iron/Flank/Skirt Steak
  • 2 tablespoons Brown Sugar
  • 2 tablespoons Sea Salt
  • 1 tablespoon Ground Pepper

Directions

Step 1
Rub Flatiron Steak with dry ingredients, rubbing with the grain, being sure to scar the meat by utilizing the coarse salt and pepper. Let stand 30 min, room temperature to allow flavors to sink in
Step 2
Place steak into a large zip lock freezer bag, whisk together oil-balsamic mix to create a marinade, and pour into bag. Marinate 4-6 hours or longer if desired.
Step 3
Remove from freezer bag and place on grill! Always place steak PRESENTATION SIDE DOWN FIRST, creating cross-hatching grill marks by changing position between the “10” and “2” positions, 3 minutes each position on a seasoned (wiped with oil) grill, which will create rich marks upon your meat.
Step 4
ALWAYS allow your meat to stand at least 20 minutes before slicing. This is called “resting” the meat, and allows for moist cuts.
Step 5
Shave, with a slicer, on a bias, curl onto the plate and serve with our beautiful savory chocolate gravy.