Drop by Oil and Vinegar at Waters Creek on Friday from 4:00-6:00 to see me prepare the following recipes. The best part is…you get to taste them too!
See you there!
AND Tune in Monday to Fox 4 at about 8:30 to see me prepare more great dishes LIVE!
1 cup watermelon cut into chunks
¼ cup feta cheese crumbled
½ recipe sweet spicy pecans
½ jar mixed Provencal Olives
½ jar Marinated Artichokes chopped
¼ cup strawberry vinegar
¼ cup lemon olive oil
1 small shallot minced
To make salad dressing, combine shallot, olive oil and vinegar in a small bowl and whisk. Toss remaining ingredients in a salad bowl, toss with dressing and serve.
Sweet and Spicy Pecans
2 cups whole pecans
3 tablespoons butter
1/3 cup brown sugar
1 teaspoon cumin
1 teaspoon cinnamon
½ teaspoon cayenne pepper
1 teaspoon smoky paprika
¼ cup Marc De Champagne vinegar
Preheat oven to 350 degrees. In a large skillet, brown pecans in butter over medium heat. Add sugar, spices and toss until pecans are coated. Add vinegar to mixture, stir over low heat until the moisture is mostly evaporated. Line a baking sheet with greased foil or silpat. Pour pecans onto prepare pan and bake for 3-7 minutes until golden brown and pecans dry to the touch. Remove from oven and let cool.
Chicken On Himalayan Salt Block with Pineapple Salsa
3-4 skinless, boneless chicken breasts
1 cup pineapple cut into cubes
½ cup mangos chopped
1 bell pepper diced
3 green onions chopped
1 avocado diced
¼ cup plus 1 tablespoon Lemon Olive Oil
¼ cup White Coconut and Mango Balsamic
1 tablespoon Parmesan Blend Dipper
Himalayan Salt Block
Place salt block into a cold oven. Preheat oven to 350 degrees. Rub chicken with 1 tablespoon Lemon olive oil and then with Parmesan Blend. Place chicken on salt block and cook for 18 minutes, turn chicken and continue to cook until it is done, about 10-15 more minutes. Meanwhile, combine remaining ingredients with oil and vinegar to create a salsa. Serve a generous amount of salsa with chicken.
Stone Fruit Chutney over Brie
1 nectarine diced
½ cup cherries pitted and halved
1 plum diced
1 teaspoon sugar
½ teaspoon pepperoncini oil
1 tablespoon pomegranate vinegar
1 wedge brie
Gingersnaps or crackers
Prepare chutney by combining fruit, sugar, oil and vinegar and allow to stand at room temperature for about 1 hour. Pour over brie and serve.