How To Use February’s Sale Products

sausage stew

Marisolio has some great products on sale this month, and we love sharing recipes with you that enhance them.  In particular, we hope you will try our exceptional Arbequina Extra Virgin Olive Oil.  This high quality multi purpose olive oil is extremely popular with our customers and we are so pleased to offer it at a reduced price.  All oils and balsamics mentioned can be purchased in our shop at 488 Main Street, Murphys, by telephone (209) 728-8853 or on our website www.marisolio.com

Sausage Mushroom Stew:  Take one pound of sliced Italian sausages (casings removed) and saute with one sliced onion in 2 T. Marisolio Wild Mushroom and Sage Olive oil.  Add one minced clove of garlic and saute one additional minute.  Add a 14 oz can of undrained stewed tomatoes, 3/4 cup of Picante sauce or salsa,  1 cup sliced mushrooms, 1 1/2 tsp. Italian Seasoning.  Simmer for 15 minutes.  Add one sliced red pepper and one sliced green or yellow pepper and cook 5 more minutes.  Add salt to taste.  Serves 6.

Chile Beef Stew:  Brown 2 pounds small cut beef stew meat in 2 T. Marisolio Arbequina Extra Virgin Olive Oil.  Transfer to slow cooker.  Add 1 chopped onion, 2 15 oz cans diced tomatoes, 2 15 oz cans drained pinto beans,  1 1/2 T. Chile Powder, 1 1/2 tsp. each cumin and oregano, salt to taste.  Cover and cook on low setting for 6 to 7 hours.  Serve topped with shredded Cheddar cheese and sour cream.  Serves 6.

Barbequed Chicken with Chipotle/Mango Sauce:  Combine one half cup each Marisolio Arbequina Extra Virgin Olive Oil, Marisolio Chipotle Olive Oil, and Alfoos Mango White Balsamic.  Set 1/3 cup aside.  Place 4 boneless chicken breasts in a zip lock bag and pour the marinade over all.  Refrigerate over night.  Half an hour prior to barbequing, remove chicken from refrigerator and drain.  Season sparingly with salt and the seasoning mixture of your choice (Emerils is a good choice).  Grill as desired, brushing with the 1/3 cup reserved marinade.

Espresso Balsamic Grilled Steak:  Take 4 servings of flank steak and coat with 1 T. Marisolio Arbequina Extra Virgin Olive Oil.  Salt and pepper both sides.  Grill as desired.  Remove steaks to a plate and tent to keep warm.  Meanwhile, heat 2 T. Marisolio Arbequina Extra Virgin Olive Oil in a skillet.  When hot, add 1/2 cup minced shallots and 1 T. minced fresh rosemary.  Cook until shallots become translucent.  Add 1/2 cup Marisolio Dark Espresso Balsamic and continue to cook until balsamic reduces to 1/4 cup.  Add any steak juices from plate where steaks are resting, and pour this shallot/balsamic sauce over the steaks and serve.

Balsamic Cream Sauce for Pasta:  Heat 2 T. Marisolio Arbequina Extra Virgin Olive Oil and 2 T. butter in a saute pan.  Stir in one half cup diced onion and cook over low heat 15 minutes until it has carmelized to a deep rich brown color.  Stir in 2 T. Marisolio Black Currant Balsamic and cook one minute.  Add 2 tsp. chicken bouillon granules and one cup heavy cream.  Pour over 8-10 oz. cooked pasta and top with 1/2 cup Parmesan cheese.

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About Marisolio Tasting Bar

We specialize in Premium Extra Virgin Olive Oils and Balsamic Vinegars
This entry was posted in Balsamic Condimentos, Olive Oils, Recipes. Bookmark the permalink.

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