Fresh Harvest BBQ Chicken

Best Balsamic BBQ Chicken

A delicious recipe featuring our traditional 18 year-old balsamic as the sauce base. This mouthwatering recipe makes the chicken sticky, sweet and tangy!

For the Chicken:

  • 3 tablespoons packed dark brown sugar
  • teaspoons kosher salt
  • teaspoons onion powder
  • teaspoons garlic powder
  • 1  teaspoon paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon cayenne pepper (or use your own favorite peppers, we also like Ancho, Pasilla or a fruity Habanero. Fun to play with these!)
  • 6 pounds bone-in chicken pieces, white or dark meat

Combine/whisk all herbs and spices in a bowl thoroughly. Arrange chicken pieces on a baking sheet and sprinkle both sides evenly with spice rub. Cover with plastic wrap and refrigerate for 6-24 hours.

Troy’s Balsamic BBQ Sauce:

  • 1 cup of Fresh Harvest traditional 18-year old balsamic (You can also use other flavors like espressopomegranate, figblack cherry, etc.)
  • 1/2 cup ketchup
  • 1/4 cup brown sugar (optional, leave out for low-glycemic recipe)
  • 2 tbsps Fresh Harvest Smoked Chaabani olive oil
  • 2 cloves garlic, finely minced (or use 2 teaspoons granulated)
  • ½  tablespoon Dijon mustard
  • 1 teaspoon black pepper (freshly ground, to your taste)
  • 1 teaspoon granulated onion (to your taste)
  • 1 or 2 teaspoons Ancho or Cayenne chili powder (to your taste)
  • ½ ground cumin (to your taste)
  • ½ teaspoon paprika (to your taste)

Directions:  Combine all ingredients in a sauce pan and simmer for 10-15 minutes over low-ish heat, stirring frequently – make sure to turn on vent fan. Vinegar can have a lot of fumes.  The sauce needs to reduce by at least 1/3rd (or to the consistency you prefer). It’ll thicken more when cooling. Taste along the way – adjust seasonings as you like.  It will get more spicy as it reduces, so start with less heat and work your way up.  (optional: blend the ingredients together with a stick blender or in a Ninja prior to cooking it down.)

Cooking Instructions – PLEASE READ ALL DIRECTIONS BEFORE PROCEEDING

FOR A CHARCOAL GRILL: Open bottom vent halfway and place disposable pan filled with 3 cups water on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over other half of grill (opposite disposable pan). Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot.

FOR A GAS GRILL: Place 2 disposable pie plates, each filled with 1½ cups water, directly on 1 burner of gas grill (opposite primary burner). Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn primary burner to medium-high and turn off other burner(s). (Adjust primary burner as needed to maintain grill temperature of 325 to 350 degrees.)

Clean and oil cooking grate. Place chicken, skin side down, over hotter part of grill and cook until browned and blistered in spots, 2 to 5 minutes. Flip chicken and cook until second side is browned, 4 to 6 minutes. Move chicken to cooler part and brush both sides with 1/3 cup sauce. Arrange chicken, skin side up, with leg quarters closest to fire and breasts farthest away. Cover (positioning lid vent over chicken if using charcoal) and cook for 25 minutes.

Direct and indirect cooking are key to this recipe! Brush both sides of chicken with remaining 1/3 cup sauce and continue to cook, covered, until breasts register 160 degrees and leg quarters register 175 degrees, 25 to 35 minutes longer. Transfer chicken to serving platter, tent loosely with aluminum foil, and let rest for 10 minutes. Serve, passing reserved sauce separately.

 

Watermelon Salad

 

Watermelon Lemongrass Mint Balsamic Feta Salad

Easy.  Healthy.  Delicious.  Addictive!

Per serving:

Directions:
Place the watermelon in a bowl and drizzle with with balsamic vinegar. Top with feta cheese, mint leaves and serve. This recipe can be made in individual servings or multiplied and served in a large salad bowl. 

Fresh Harvest Premium Olive Oil and Balsamic

Balsamic Broccoli Salad

This is a delicious raw salad! If you want to make it meatless, simply substitute dried cranberries for the bacon, or leave the bacon out.


Ingredients:

  • 2 Heads of fresh Broccoli
  • ¾ cup Golden Raisins
  • 1 package (1/2 pound) quality Bacon (sliced into bite size pieces and fried. Or, you can also use pre-cooked bacon pieces/bits such as Hormel)
  • ½ red onion – diced
  • ¾ cup Slivered Almonds – unsalted
  • ¾ cup Mayo (homemade is best)
  • 6 tbls of Fresh Harvest Traditional 18 yo Balsamic
  • 1 tsp sugar

 

Directions:

1)       Wash and dry Broccoli. Carefully cut the broccoli into very small florets. You should end up with attractive small, bite size pieces.

2)       Add Broccoli, Bacon, Raisins, Onion and ½ cup of the Almonds to a bowl and mix well.

3)       In a separate bowl mix together the Mayo, Fresh Harvest Balsamic and Sugar until well blended.  If it needs more Balsamic, add it now.

4)       Pour Balsamic Mayo mixture over the Broccoli mixture and gently toss until well mixed.

5)       Add the remaining Almonds to the top as garnish.

6)       Serve immediately or chill for later. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Nonna’s Spaghetti

The best Spaghetti recipe

This is a wonderful and easy American-style Bolognese sauce which makes the best spaghetti!  This ragu will leave your guests asking for more! Inspired by my Nonna, you’ll love this recipe.

Ingredients:

  • 1 lb lean ground beef (organic/grass-fed)
  • 1 medium onion (chopped well)
  • 1 green bell pepper (chopped  well)
  • 3-4 cloves of fresh garlic (minced)
  • ¼ cup finely grated parmesan cheese (plus more for topping the spaghetti if desired)
  • 1 – 28 ounce can organic Italian peeled tomatoes in puree’
  • 1 – 15 ounce can organic tomato sauce
  • 1 – 6 ounce can organic tomato paste
  • ¼ cup Fresh Harvest Traditional or Neapolitan Herb balsamic
  • 2 teaspoons your favorite Italian blend seasoning
  • 2 – 2.25 ounce cans of sliced, black olives (drained)
  • 3  tablespoons Fresh Harvest Tuscan Herb olive oil
  • 1- 16 ounce package dried Spaghetti (our favorite is the ‘Daily Chef’ organic whole wheat spaghetti which does not even taste like whole wheat. It’s amazing. You can get it on Amazon.)

Directions:

In a medium/large saucepan, brown the ground beef. As it cooks use a spatula and break up the meat into tiny crumbles. We have the best luck to let one side brown first on medium heat with the lid on the saucepan for 4-5 minutes, then drain the fat, flip the meat and cook uncovered on medium heat. You want very tiny pieces of meat.

(note: we prefer to use a cast iron cocotte and the Staub brand from France is our favorite. It just cooks so well and doesn’t stick. But it’s an investment. Available at only a handful of retailers or on Amazon)

While it’s browning, coat a non-stick skillet with the Tuscan Herb olive oil. Add the onion, garlic and green pepper. Sauté’ on medium heat until the onions begin to turn translucent – about 4-5 minutes or so.

Make sure all the oil is drained from the cooked ground beef and add the skillet mixture of vegetables to the saucepan.  Mix well and cook on medium heat for 2-3 minutes. Add the Neapolitan herb balsamic and stir well.  Next, add the peeled tomatoes, the tomato sauce and the tomato paste, ¼ cup parmesan cheese and Italian blend seasoning.  Stir well and cover the pot. Reduce heat to LOW.

Cover and let simmer for at least 20-30 minutes, or longer. Stir the sauce frequently. Now is your time to relax! Let the sauce mix, cook and marinate as you take a time out. You’re almost done!

Make your spaghetti noodles according to directions when you’re ready to eat. While the spaghetti is boiling, add the sliced black olives to your sauce and stir well. Let cook for 5-10 minutes more on low.

Serve the sauce on top of the noodles; add some bread and/or veggies and you have a wonderful meal!   

Fresh Harvest Premium Olive Oil and Balsamic

Balsamic Glazed Grilled Chicken

Balsamic Grilled Chicken

This is a basic chicken recipe that is simple and tasty. You can vary the types of Fresh Harvest balsamic you use for different flavor combinations. You might be surprised that almost any of our fruity balsamic are yummy with chicken!

Ingredients:

  • 1/4 cup packed brown sugar
  • 1/3  cup Fresh Harvest Traditional Balsamic
    (your choice: Traditional, Fig, Raspberry, Neapolitan Herb, etc)
  • 1 tsp. chopped fresh rosemary leaves
  • 1 tsp (or more) finely chopped garlic
  • 4 bone-in/skin-on breasts (8 oz ea.)
  • Salt & Pepper to taste


Heat gas or charcoal grill. In small bowl mix brown sugar, balsamic, rosemary and garlic; set aside. Sprinkle chicken with salt and pepper. Place chicken on grill, skin side down, over medium heat. Cook 10 minutes. Turn chicken; brush half the glaze evenly over chicken. Continue cooking and brushing with remaining glaze 10 to 12 minutes longer or until juice of chicken is clear when thickest part is cut to bone (170°F).Cook patties for 5 to 7 minutes on each side, or until cooked through.

 Fresh Harvest Premium Olive Oil and Balsamic

Persian Lime Olive Oil Leprechaun Cookies

Persian Lime Olive Oil Cookies2

These are basically lime sugar cookies – very unique and easy! Serve with a scoop of vanilla ice cream or, if so inclined, a cold shot of very good Tequila as a fun dessert or party treat for St. Patrick’s day…or any day. 

Cookies 

  • 1 cup all-purpose organic flour
  • 1 ¼ cup organic Almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups granulated organic white sugar
  • 1/3 cup Fresh Harvest Persian Lime olive oil
  • 2 large organic eggs
  • 1/2 teaspoon vanilla extract
  • Food quality green dye (15 drops)
  • Green sugar sprinkles (optional)

Preheat the oven to 350 F.

In a medium sized bowl, combine the flours, baking soda, baking powder, and salt with a whisk and mix well. Set aside.

In a large bowl or stand mixer, cream the sugar and the olive oil. If mixing by hand use a whisk or hand mixer until well blended.

Add in the eggs, one at a time, followed by the vanilla, and blend well. Now add 15 drops of green food coloring and mix until well blended. Fold the dry mixture into the wet mixture until a dough forms. The dough will be slightly oily and a bit sticky

Scoop out about 2 tablespoons worth of the dough, roll into a ball (or use a dough scoop). Set dough balls on non-stick baking sheet and press lightly down. Continue until all of the dough is gone. Sprinkle with green sugar before baking (optional).

Persian Lime Olive Oil  Leprechaun Cookies

Bake for 14-18 minutes until the edges are golden. These are a bit better when cooked just a bit longer rather than a bit shorter. Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Try this recipe with any of our citrus oils: blood orange, lemon, etc…

Fresh Harvest Premium Olive Oil and Balsamic

Italian-Style Turkey Meatballs

Balsamic Olive Oil Italian Turkey Meatballs

These big meatballs are baked, not fried. And they taste more like beef than turkey! This recipe makes about 15-18 meatballs (family-style and great for freezing), but you can cut the recipe in half to make less.

Ingredients:

  • 2 lbs. Ground Turkey (1 lb. white / 1 lb. dark)
  • 6-8 garlic cloves – minced (minced)
  • 1 small white onion (minced)
  • 1 green bell pepper (minced)
  • 1 red bell pepper (minced)
  • 1 tbsp. ground black pepper
  • 2 eggs, beaten
  • 2 cups Panko Italian or plain (bread crumbs)
  • ¼ cup Fresh Harvest Tuscan Olive Oil
  • ¼ cup Fresh Harvest Traditional Balsamic
  • ½ cup shredded Parmesan or Romano cheese
  • 2 tbsp Greek Freak or Italian seasoning

Directions:

Preheat Oven to 350 degrees.

Place the ground turkey in a large mixing bowl. Add eggs, garlic, ground pepper, onion and bell peppers. Mix well.

Whisk the Tuscan Olive Oil and Traditional Balsamic in a measuring cup and add to the turkey mixture. Mix well. Add ground pepper and herbs. Mix well. Then add breadcrumbs and cheese. Mix well. 

Brush the bottom of a 10” x 12” (or larger) baking dish (or try using nonstick, medium-sized muffin pans) with a bit of Tuscan Herb olive oil so the meatballs won’t stick. Next, wet your clean hands with cold water. This will keep the meatballs from sticking to your fingers!

Form meatballs by hand (about 2” x 2” or so each) and place in baking dish so that they don’t touch each other too closely. This recipe makes about 20-22 larger sized meatballs.  Bake uncovered in the center of your oven for about 45 minutes or until done.  Remove from oven and allow the meatballs to rest for 5 minutes.

Serve meatballs with pasta and one of our marinara sauces, or with sauce on a sandwich. (PS. they freeze well).

Fresh Harvest Premium Quality Olive Oil

Blood Orange Chocolate Cake with Ganache

Blood Orange Ganache Cake

Chocolate Cake

 
Directions

Preheat the oven to 350º F.

Lightly grease two 9-inch cake pans, one muffin pan, or one 13×9″ pan with Blood Orange Olive Oil.

Mix together all the dry ingredients in a large bowl. Thoroughly mix together the liquid ingredients in a separate  large bowl until smooth.  Add the dry ingredients into the wet and mix using a hand or stand mixer on low until well blended.  Pour the mixture into the prepared pans.

Bake for 30 minutes (cupcakes will take about 15 min.) or until a cake skewer inserted in the center of the cake comes out clean. Make sure to not over-bake the cake. It should spring back when lightly touched, and a cake skewer inserted in the middle of the cake should come out clean.
Cool for 20-25 minutes before removing the cakes from the pans to cool completely.

Blood Orange Ganache

 
Place the chocolate chips in a heat-proof bowl.  Heat the cream in a sauce pan over medium heat until just about simmering.  Pour the cream over the chocolate and allow to sit for five minutes.  Gently whisk the chocolate and cream until smooth, consistent, and free from any lumps.
 
Add in the blood orange olive oil to the chocolate and whisk to thoroughly incorporate.  Allow to cool until it reaches a spreadable consistency.  Gently spread the slightly cooled ganache over the the completely cooled cake.  Serve with lightly sweetened whipped cream and a tangerine segment as garnish, if desired.
Serves 12 small but decadent servings.
Fresh Harvest Premium Olive Oil and Balsamic

Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Wild Shrimp Cakes with Cilantro-Caper Aioli

EVOO fries up the best crab cakes!

EVOO fries up the best crab cakes!

Wild Prawn Cakes

  • 1 pound raw, wild shrimp, peeled and deveined, finely chopped
  • 1 small red bell pepper, finely minced
  • 3 medium green onions, finely minced
  • 1/3 cup finely minced cilantro leaves
  • 2 medium garlic cloves, finely minced
  • 1 large egg, beaten
  • 1 cup + 1/2 cup panko bread crumbs
  • 2 teaspoons sea salt

Use a Fresh Harvest Ultra Premium Extra Virgin Olive Oil for frying. 

Directions

Heat 3/4″ of Fresh Harvest Olive Oil in a heavy, wide frying pan over medium-high (heat to 350 degrees on a deep fry thermometer).

In a medium bowl, mix together all of the ingredients, reserving 1 cup of panko bread crumbs for breading the shrimp cakes.  Place the panko crumbs in wide dish.  Portion the cakes evenly in to four patties and coat thoroughly with the reserved panko bread crumbs.

Fry the shrimp cakes for 3 minutes per side, until the bread crumbs are golden brown and the shrimp cakes are cooked through.

Cilantro-Caper Aioli

Directions

Place the egg yolks, water, salt, capers, and lemon juice in the bowl of a blender of food processor.  Pulse to finely chop the cilantro and capers. With the motor running, drizzle the oil mixture in slowly, being careful not to pour too quickly.

Simple Baby Greens Salad
4 cups baby greens, for serving
2 tablespoons mild to medium intensity Fresh Harvest Extra Virgin Olive Oil
1 tablespoon Fresh Harvest Honey Ginger White Balsamic

Directions

Whisk together the olive oil and balsamic.  Toss the baby greens with the vinaigrette and serve the shrimp cakes over the baby greens with a dollop of the aioli.

Fresh Harvest Premium Olive Oil and Balsamic