Espresso Balsamic + Harissa Olive Oil

Standard

This combo = FLAVOR BOMB. Maybe it’s because I made so many different meal ideas using the same ingredients, but came out with 3 different flavors. I did a sweet bite, Korean-inspired Bibimbap, and American BBQ—the sauuuuuuuce and I gave you 3 different uses for just the sauce! You will get a lot of use out of this combo. The J. Olive Co. Espresso Balsamic reminds me a lot of a deep chocolate flavor and the J. Olive Co. Harissa Olive Oil (new flavor!) has a smokey, but not too hot kick. The Harissa could be subbed out for Chipotle (smokey and mild) or the Baklouti (extremely hot). This combo is perfect for savory or sweet recipes and I have served you up with both! Let’s begin.

We will start with a dessert of sorts…

Walnut Butter and Apples

This is so simple I can’t believe I have never tried other nut butters. Honestly, this could work with many other J. Olive Co. dark balsamics! I used walnuts just because of the healthy Omega-3 essential fats it offers. Check out a quick video on how I made the walnut butter!

Servings: Makes about 1/2 cup of nut butter

Ingredients

Directions

  1. Roast walnuts in oven at 350 degrees for about 8-10 minutes. You do not have to wait for them to cool before the next step.
  2. Add walnuts, salt and cinnamon to a food processor and start pulsing into a crumble.
  3. Add espresso vinegar and stevia while food processor is still going (mixes better).
  4. You will have to scrape down the walnuts off the sides every so often. Just keep pulsing and scarping until butter is smooth.

Top apple slices with walnut butter and drizzle with more Espresso Balsamic. SO GOOD. The only problem with this will be to stick to about 1-2 tbs walnut butter per serving!

Harissa-Espresso Bibimbap

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“Bibimbap” is a typical Korean dish that literally came from throwing any leftover food in a bowl and mixing it together. Sounds like a CK kind of meal! We hate wasting food around here so it fits with the CK philosophy. Leftovers will save you. This dish is usually on top of a bowl of rice, but if you are looking to watch your carb intake, just use more veggies and less rice!

For the sauce I combine Espresso vinegar, Harissa Olive oil and soy sauce. Instead of using a chili sauce for heat, I used the Harissa Olive oil. Instead of typical rice vinegar I used the Espresso Balsamic to give a richer, sweet taste. I think it turned out phenomenal! Best part, its so fast to put together. This being a “leftover” dish, you can use any combination of veggies and protein that you have. The plants I used were just because I had them, so use what you have.

Harissa-Espresso Soy Sauce: Single serving for one bowl

Bowl Ingredients:

  • rice or rice noodles, quinoa or spaghetti squash
  • 1 1/2 cups sliced mushrooms – any kind
  • 1/2 cup Julienned Carrot Strips
  • 2 big handfuls pdf baby spinach/kale/collards/cabbage
  • handful of snow peas
  • sliced cucumber
  • leftover meat or fried egg on top (or chickpeas or edamame – I actually used edamame noodles pictured here)

Directions

  1. Add 1 tbs of Harissa Olive Oil to large pan. Medium heat.
  2. Add carrots, mushrooms and snow peas to oil pan. Season with a sprinkle of garlic powder and kosher salt to taste. Saute for 4-5 minutes.
  3. Add 2 tbs of water to veggie pan to help soften veggies.
  4. After water evaporates a little, add the leafy greens. Let wilt down. Done with veggies.
  5. Assemble your bowl. I sliced cucumbers, used some leftover edamame noodles and rice, cooked a sunny-side-up egg.
  6. Mix the sauce and drizzle on top of the bowl

Harissa-Espresso Barbecue Sauce

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The recipes below are a series of using the same sauce. There are a number of reasons why you should make this sauce.

  • It literally took 2 minutes to mix and 5 minutes to simmer. DONE.
  • It taste so rich, but does not use ANY added sugar of ANY kind. No honey, no agave, no maple, etc. but you won’t miss it. The minimal sugar is does have would come from the little bit found in the sweetened Espresso Vinegar and the tomatoes in the salsa.
  • I am pretty sure you do not even have to cook this and it would taste just fine. The heat just helps the sauce thicken.

Ingredients:

  • 1/3 cup J. Olive Co. Espresso Vinegar
  • 1 1/2 tbsp J. Olive Co. Harissa Olive Oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp kosher salt
  • 1/2 cup salsa
  • 1 tsp dijion mustard

Simply combine ingredients in a small sauce pan over medium heat. Bring to a bubble and lower heat. Let simmer for about 5-6 minutes and the sauce will thicken.

Harissa-Espresso Drumsticks

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Prepare these drumsticks just like the CK Baked Drumsticks.

Ingredients:

Pack of 8-10 Drumsticks (about 3 pounds)

Combine in gallon Ziplock bag:

  • 2 tbs+ Extra Virgin Olive oil
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp salt

Mix ingredients together, add chicken and marinade to ziplock bag and shake! Note: I prefer my chicken without the skin so I peel it back and then add to the ziplock bag.

Directions:

  1. Place on a wire rack so air can circulate around the chicken.
  2. Bake for 1 hour at 375 degrees.
  3. After 1 hour, baste drumsticks with Harissa-Espresso Barbecue sauce.
  4. Place back into oven for an additional 15 minutes or longer.
  5. Using remaining barbecue sauce as needed on the drumsticks!

Harissa-Espresso Burgers

with mushrooms and sweet potato fries

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Espresso Burger Mix

Servings 3 patties

  • 1 lb ground sirloin
  • 1/4 cup fine chop onion – I mince mine in a mini food processor.
  • 1 whole egg
  • 1/2 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1 tbs J. Olive Co. Espresso Vinegar

Mix all ingredients and form into 3 patties. Grill each side 3-4 minutes depending on preference of meat.

Harissa-Espresso Mushrooms

Heat oil in large pan over medium heat. Add mushrooms and cook on medium heat for about 10-15 minutes. Then end add the salt and balsamic. Let balsamic cook down and mushrooms caramelize another 5 minutes or so.

Bake some sweet potato slices for fries, top the burger with the mushrooms and Harissa-Espresso Barbecue Sauce. Amazing.

Harissa-Espresso BBQ Meatballs

oven bake or crockpot

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Fresh

  • 2 lbs lean ground turkey
  • 1/4 cup fine chop onion – I mince mine in a mini food processor.
  • 1 whole egg

Pantry

  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp garlic powder
  • 1/2 cup rolled oats

Harissa-Espresso BBQ Sauce

  • 1/3 cup J. Olive Co. Espresso Vinegar
  • 1 1/2  tbs J. Olive Co. Harissa Olive Oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tsp dijion mustard
  • 1/2 tsp kosher salt
  • 1/2 cup salsa

Directions:

  1. Mix meatballs and form into 2 inch round balls.
  2. Place meatballs in crockpot.
  3. Mix sauce and then pour over meatballs in crockpot.
  4. Cook on high for 2 hours in crockpot or bake in a glass baking dish in the oven on 375 for 1 hour.

NOTE: I cooked mine, pictured here, in the crockpot. There is a good bit of juice left you can either use to drizzle on top or you can mix up another batch of bbq sauce and baste the meatballs with sauce like I did here.

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