Ginger Honey Soy Salmon

2 to 2.5 lbs whole salmon fillet with skin on 4 TB Honey Ginger White Balsamic 4 TB regular strength soy sauce 2 TB Cilantro & Roasted Onion Olive Oil 2 TB Japanese Toasted Sesame Oil 1 TB of Honey 1 fresh lemon 6 cloves garlic, minced 1 TB freshly grated ginger 1/4 tsp freshly ground black pepper 1 red onion – chopped 2 stalks green onions, thinly sliced 1 seedless chopped Jalapeno – optional Parsley for garnish Use paper towels to thoroughly dry salmon fillet, removing excess moisture. Place salmon in a large glass baking dish and set aside. In a bowl, use a hand whisk to mix together the Honey Ginger Balsamic, soy sauce, honey, Cilantro & Roasted Onion Olive Oil, Japanese Toasted Sesame oil, garlic, ginger, black pepper, green onions, lemon juice from fresh lemon, chopped onions and jalapeno. Pour mixture evenly over the salmon, ensuring salmon is coated with marinade. Cover and chill at least 6 hours to overnight, if possible. Remove salmon from fridge and let sit at room temp while oven preheats to 350F (with rack on middle position) Transfer salmon to a large piece of aluminum foil and large rimmed baking sheet. Salmon should be skin-side down. Evenly distribute marinade over salmon. Cover salmon with aluminum foil and bake 10 minutes. Remove the salmon from oven, move rack to upper position, and place salmon back on rack. Broil on high for about 5 minutes, watching carefully so salmon doesn’t burn. It should reach a nicely light golden color on top. Remove salmon from heat immediately and serve.

Wild Mushroom & Balsamic Cream Pasta

16oz of penne pasta or pasta of your choice 1 cup dried mushrooms such as shitake, porcini, and morel 1 cup heavy cream 3 tablespoons Chiquitita Olive Oil 1/3 cup dry Marsala wine 1/2 cup reserved mushroom stock (soaking liquid) 2 tablespoons Traditional Style Balsamic Condimento 1 large shallot, sliced thin 1 medium red onion, sliced thin 1 - 2" sprig of fresh thyme, leaves only kosher salt and fresh ground pepper to taste Grated Pecorino Romano cheese Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown. Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits. Bring a large pot of salted water to a boil. Reduce the wine by half and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper. Boil your pasta in the salted water, cook until al dente. Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute. Serve with grated fresh Pecorino Romano cheese.

Crispy Gnocchi with Mushrooms

1 cup of chopped white mushrooms 2 tablespoons of Milanese Gremolata Olive Oil 1 teaspoon of soy sauce 2 grated garlic cloves 1/2 teaspoon of lemon zest 1 package of 12 oz - refrigerated gnocchi 1/4 cup of chopped parsley thinly sliced scallions - white part for garnish Kosher salt & pepper 1 tablespoon of Oro Bailen Picual EVOO

In a nonstick skillet over medium heat cook the white mushrooms in the Milanese Gremolata Olive Oil until golden (8-10min), stir in soy sauce, grated garlic cloves and lemon zest; transfer to bowl and set aside. Using the same skillet, cook refrigerated gnocchi with the Oro Bailen Picual EVOO, stir and cook until crispy (5min), gradually stir in mushrooms and the chopped parsley. Season with Kosher Salt, Pepper and garnish with scallions (optional).

Shredded Chicken Flautas

For the shredded chicken: 2 pounds boneless, skinless chicken breasts or thighs 1/2 medium yellow onion – thinly sliced 1 medium tomato 2 cloves garlic 2 teaspoons kosher salt 1 teaspoon freshly ground black pepper 1 teaspoon of canned chipotle pepper ¼ cup of water Pinch of sugar 1 Tablespoon of Cilantro & Roasted Onion Olive Oil For the flautas: 16 corn tortillas Toothpicks Chipotle Infused Olive Oil, for frying Shredded lettuce Crema – sour cream Sliced avocado Make the shredded chicken: In a large pot boil chicken with kosher salt. Shred once cooked and cooled. – set aside In a blender – mix tomato, garlic, canned chipotle peppers, ¼ cup of water, black pepper a pinch of salt and sugar. In a skillet sauté sliced onions using the Cilantro & Onion Olive Oil until translucent, then add your shredded chicken and the tomato chipotle sauce. Cook until juices are absorbed into the chicken. Make the flautas: Warm the tortillas. If using the microwave, stack the tortillas on a plate and cover with damp towel. Microwave until pliable, 10 to 15 seconds. Spoon 1 tablespoon of the shredded chicken onto a tortilla. Roll the tortilla up over the filling tightly, then secure with a toothpick so that the filling does not fall out during frying. Place on a plate and repeat with the remaining tortillas. Add enough Chipotle infused Olive Oil to a Dutch oven so that it comes up about 2 inches. Using tongs, carefully slide the flautas into the oil and fry until golden-brown and crispy, flipping halfway through, 2 to 4 minutes total. Transfer the flautas to the baking sheet and place in the oven until all flautas have been fried. Serve warm with shredded lettuce, crema, and avocado slices.
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