Huli-Huli Style Chicken

Hawaiian chicken recipe

Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!

 

Ingredients:

 

Directions:

Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. 

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Fresh Harvest Premium Olive Oil and Balsamic

Caprese Christmas Wreath

Caprese Christmas Balsamic Recipe

Ingredients:

 

For the salad:

  1. Wash and dry the tomatoes. Arrange them in a circle on a large serving plate or round platter. Drain the mozzarella balls and arrange between the tomatoes.
  2. Drizzle with Fresh Harvest Tuscan olive oil and season with the Italian herbs.
  3. Garnish with the fresh basil. (roll several of the basil leaves and cut “Chiffonade style” and sprinkle on top of salad.

 

For the balsamic:

Heat the balsamic in a nonstick saucepan on medium heat until it boils, stirring frequently. Reduce heat and continue to cook until reduced by ¼ to ½ of original. The balsamic should be nice and thick. Cool before serving. Serve in a dipping dish as shown in the picture.

 Fresh Harvest Premium Olive Oil and Balsamic

Saiko Tangerine Balsamic Wings

Saiko “the best” Wings

Ingredients:

 

Instructions:

Rinse chicken wings and pat dry. In a large shallow bowl or ziplock bag add all the ingredients, reserving 1 tablespoon garlic olive oil and cayenne olive oil. Add the wings and toss well to coat. Cover and marinate the wings in the refrigerator for at least 2 hours or up to 8 hours – the longer the better!

Remove wings from marinade and pat dry. Heat a large (preferably non-stick) saute pan (12″+) over medium heat. Add one tablespoon Cayenne and one tablespoon of garlic olive oil to the pan. Add the wings and fry until browned on each side, about 5 minutes. Continue cooking the wings, turning them over often to coat as the glaze caramelizes. Cook until the wings are nicely browned, sticky, and cooked through. Garnish with additional sliced scallions before serving.

Fresh Harvest Premium Olive Oil and Balsamic

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Roasted Cherry Tomato Bruschetta with Basil and Ricotta

Ingredients:

  • 1 loaf of good quality crusty Italian or French Bread
  • 2 cups fresh, good quality ricotta cheese
  • 1/2 cup Fresh Harvest UP Extra Virgin Olive Oil
  • 1/4 cup Fresh Harvest Tuscan Herb or Garlic Olive Oil
  • 3 cups super sweet cherry tomatoes
  • 1 cup packed fresh basil leaves
  • 3 large garlic cloves
  • 1 cup good quality sun dried tomatoes in oil, drained well
  • 2 teaspoons sea salt
  • fresh cracked pepper to taste

Directions:

Preheat a grill, BBQ or oven to 425 F.

In a medium bowl, whisk the ricotta with 1 teaspoon salt and set aside. Toss the cherry tomatoes with 1/4 cup fresh UP EVOO, a teaspoon of salt, and pepper to taste. Roast the cherry tomatoes in a cast iron skillet for 15 minutes until blistered and fragrant. Set aside to cool.

Slice the bread into 1″ thick slices, drizzle the slices with 1/4 cup UP EVOO, and grill over high heat, on the BBQ or an indoor cast iron grill until golden, about 5 minutes per side. Using two of the garlic cloves, rub each side of the still warm grilled bread. Set aside.

Sundried tomato and basil pesto: In the bowl of a food processor or blender, add the sundried tomatoes, 1/2 cup basil, 1 garlic clove, 1/4 cup Tuscan Herb Olive Oil and process to a paste consistency.

For assembly: spread 1 tablespoon sundried tomato pesto over one side of the each slice of grilled bread. Top by spreading 1 tablespoon of ricotta. Then place 2 or 3 cherry roasted cherry tomatoes over the ricotta layer, and then add a basil leaf between each tomato (if you’re feeling fancy). Otherwise just sprinkle the bruschetta with torn basil leaves. Finish each bruschetta with additional sea salt, fresh ground pepper, and a drizzle of Fresh Harvest EVOO or infused olive oil of your choice. Serve immediately!

OPTIONAL: Finish drizzle with Fresh Harvest Denissimo Balsamico!

 

Fresh Harvest Premium Olive Oil and Balsamic

Wild Shrimp Cakes pan fried in EVOO 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, High Phenol Extra Virgin Olive Oil for frying

Directions

Heat 1″ 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

Cremini, Blue Cheese, & Wild Mushroom & Sage Olive Oil Flat Bread

cremini pizzaWe’ve layered glorious mushroom upon more mushroom, using the Fresh Harvest Wild Mushroom & Sage Olive Oil in the dough, and also with the caramelized mushroom topping. The results are a simple yet supremely satisfying flat bread that begs to be served alongside a crisp, vibrant salad with a bit of acidity.

Flat Bread Dough:


Mushroom Topping

  • 1 large shallot, thinly sliced
  • 2 tablespoons Fresh Harvest Wild Mushroom & Sage Olive Oil
  • 2 cups fresh sliced mushrooms such as Cremini, Shitake, Oyster, Porcnini, Chanterelle, etc. Or if you live in Morel mushroom areas use those too! 
  • sea salt & fresh ground black pepper to taste

To make the flat bread dough, mix together the olive oil, warm water, yeast, and sugar.  Allow to sit for five minutes to bloom. Blend the salt with the flour and mix with the wet ingredients to form a somewhat moist dough.

Knead the dough for about five minutes adding just a bit of flour if it becomes too sticky, until a smooth dough forms.  Divide in to two balls and set aside covered in a warm place to rise until doubled, for about 1 hour.

Meanwhile make the mushroom topping.  In a large saute pan heat the olive oil over medium heat.  Add the mushrooms and sprinkle with a bit of sea salt to taste.  Saute until they just begin to turn a light golden-brown color.  Add the sliced shallot and cook for an additional 2-3 minutes until the shallot is sweet, soft, and also gently caramelized.  Adjust seasoning as desired with salt and pepper, and set aside to cool while the dough rises.  Alternatively, you can use your bread machine or stand mixer to mix and knead the dough.

Preheat the oven to 450 F.

To assemble, roll each flat dough ball in to a very thin circle, approximately 8″ in diameter. Place the rolled dough on to a sheet pan or pizza pan either greased with olive oil, lined with parchment, or dusted with cornmeal.

Arrange the caramelized mushroom-shallot mixture evenly over both pieces of dough.  Sprinkle each with equal portions of crumbled blue cheese, and another drizzle of Mushroom-Sage Olive Oil, and additional fresh ground pepper (if desired).  Slide the flat bread in to the preheated oven and bake for approximately 15 minutes until the cheese is melted and beginning to caramelize and the crust is golden brown and slightly puffed.  Rotate the flat bread half way through the cooking process to ensure that each cooks evenly.

Serves 4-6

 Fresh Harvest Premium Olive Oil and Balsamic

Whole Roasted Cauliflower

Whole_Roasted_Cauliflower

This recipe is a “Fresh Harvest” take on roasting whole cauliflower that will have everyone asking for more. This is an easy and healthy dish to make!

Ingredients

Position an oven rack in the bottom of the oven and preheat to 450 degrees F. Line a baking sheet with foil and spray with a high heat non-stick baking spray.

Remove the leaves from the cauliflower, and then trim the stem flush with the bottom of the head so the cauliflower sits flat on the prepared baking sheet.

Whisk together the Fresh Harvest Tuscan Olive Oil & Traditional Balsamic, 3 tablespoons mustard, and a few grinds of black pepper in a small bowl. The consistency should be thick and creamy. Put the cauliflower on the prepared baking sheet and brush the entire outside and inside with two-thirds of the vinaigrette (reserving a third for a later coat).

Roast the cauliflower for 45 minutes. Mix the Parmesan cheese with the remaining vinaigrette and brush on the top of the cauliflower. Roast another 15-20 minutes until well browned and tender (a long skewer inserted in the center of the cauliflower should pass through easily). Let it rest for a few minutes before serving.

Cut the cauliflower into thick wedges and serve on plates with a sprinkle of salt, lemon wedges and any extra cheese. You can do many variations with this recipe, including Oil or Balsamic substitutions, or adding fresh herbs before serving such as chopped Basil, Parsley, etc.

Fresh Harvest Premium Olive Oil and Balsamic

Savory Cheddar-Potato “Latke” Waffles with Garlic Olive Oil

Savory Cheddar-Mashed Potato Latke Waffles with Garlic Olive Oil

Yup, we put potatoes in our waffle maker. What!? You don’t put potatoes in your waffle maker? Heresy!! These golden crisp-on-the-outside and creamy-cheesy on the inside savory snacks are absolutely mind blowing! Your waffle maker will love it!

Ingredients:

  • 2 cups cold mashed potatoes (preferably unseasoned)
  • 1 cup all-purpose flour or ½ cup potato flour
  • 1 cup grated sharp cheddar cheese
  • 2 large scallions thinly sliced
  • 1/3 cup Fresh Harvest garlic olive oil
  • 1 large egg, beaten
  • 1 teaspoon baking powder
  • 2 teaspoons salt
  • Fresh ground black pepper to taste
  • Sour cream (optional for serving)
  • Hot sauce (optional for serving)


Heat your waffle maker.  Oh boy! You’re about to make Latke!

Meanwhile, add all the ingredients to a large bowl including 1/2 of the scallions, and whisk thoroughly.

Grease the clean, hot waffle iron well.  We like a high temp non-stick spray best, but grapeseed oil also works well.

Add 1/3 cup for each waffle. Smash that lid down gently.

Cook until golden brown on the inside, about 5 minutes per waffle.

Serve with a dollop of sour cream, additional scallions, and hot sauce, if desired.

Fresh Harvest Premium Olive Oil and Balsamic

Smoky Almonds Roasted with Olive Wood Smoked Olive Oil

Smoky Almonds Roasted with  Olive Wood Smoked Olive Oil

A delicious and nutritious way to make smoked almonds without the smoker! Our olive wood smoked olive oil does the job easily – the results are fabulous.

Ingredients

Directions

Preheat oven to 350°F.

In a medium bowl, toss together all ingredients until almonds are well coated. Spread the almonds in a single layer onto a large baking sheet. Roast for 10-15 minutes, stir, and continue roasting for another 10 minutes until fragrant and golden brown. Cool completely before serving.  Makes 3 Cups.       

Fresh Harvest Premium Olive Oil and Balsamic

Slow Cooker Maple Balsamic Chicken Wings

Slow Cooker Maple Balsamic Chicken Wings

This easy recipe is a winner. These wings marinate as they cook and the results are incredibly delicious. They meat literally falls off the bone. There are several ways of doing the final step and each yields a slightly different result. 

Ingredients:

  • 1/2  cup honey
  • 1/3 cup brown sugar
  • 1/2 cup Fresh Harvest Maple balsamic vinegar
  • 1/3 cup soy sauce (reduced sodium)
  • 3 garlic cloves, minced
  • 1 teaspoon ground ginger
  • 1/4 teaspoon Ancho or Cayenne or your favorite pepper
  • Fresh ground black pepper
  • 15-20 chicken wings (cut into drumettes)
  • 3-4 tablespoon cornstarch
  • 3-4 tablespoon water

(Garnish options: chopped green onion, fresh cilantro or sesame seeds)

Directions:

In a sauce pan add the honey, brown sugar, maple balsamic, soy sauce, garlic, ginger, Ancho or Cayenne and season to taste with black pepper. Add more Ancho or Cayenne if it suits your tastes (if you want them more spicy).  Bring the mix to a boil, then lower the temperature and simmer for a few minutes (until the sugars have dissolved and the sauce is beginning to thicken). Remove from heat and allow to cool for a few minutes.

Cut the chicken wings into drumettes. Discard the wing tips.

chicken drumettes

Spray your crock pot with non-stick cooking spray and place the chicken inside. Pour the sauce over the chicken and move the chicken around a bit with tongs so that it is completely coated with sauce. Put the lid on and cook on high for 3 ½ to 4 hours. Gently stir the chicken drumettes a few times during cooking to ensure maximum coverage of the sauce.

Once finished cooking, remove the chicken drumettes carefully and place on a plate. In a small bowl, mix together the cornstarch and water, then pour into the crock pot with the leftover sauce. Mix together well, place chicken back into the slow cooker, and let cook for about 20-30 minutes or more (until the sauce starts to thicken up). Just before serving, sprinkle with garnish.

If you want to speed up this process, pour the sauce with the cornstarch and water added into a saucepan and cook on the stovetop for 4-5 minutes or longer, until the sauce thickens and pour over chicken drumettes. This works better if your drumettes are falling off the bone. (Add more cornstarch and water mixture as needed to get a thicker sauce. Sauce will thicken more upon cooling a bit.)

Another option, which is good for reheating them as well, is to put the cooked drumettes on a non-stick baking sheet in the oven at 375 degrees for 10 minutes – brushing the glaze on the wings before baking.

Fresh Harvest Premium Olive Oil and Balsamic