SERRANO HONEY VINEGAR
This award-winning, handcrafted artisanal serrano honey vinegar is sweet, tart, spicy, and made from 100% honey. It is sulfite-free!
Amazingly complex, it makes a great addition to salsa, ceviche, bloody Marys, and shrimp. Delicious drizzled over sliced tomatoes and fresh mozzarella cheese. Add to dressings for leafy greens, potatoes, pasta, and rice salads. Toss with sliced strawberries and a grinding of black pepper for a delicious dessert. Can be used in place of traditional grape-based vinegar.
(Country of Origin: USA)
FAVORITE PAIRINGS:
-Persian Lime Infused Olive Oil
-Chipotle Infused Olive Oil
-Any of our extra virgin olive oils
Watermelon Salad with Persian Lime and Serrano Honey Vinaigrette
Adapted from a recipe by Hugh Acheson
INGREDIENTS
1/2 cup Olive on Brooklea Persian Lime Olive Oil
1/2 to 1 serrano chili, thinly sliced and divided
1 Tablespoon freshly squeezed lime juice
2 Tablespoons Olive on Brooklea Serrano Honey Vinegar
1 shallot, minced
1 1/2 teaspoon chopped fresh thyme
3/4 teaspoon kosher salt, divided
1 medium seedless watermelon, peeled, cut into sixteen 3-inch squares approx. 3/4 inch thick.
4 oz. baby arugula leaves
18 oz. block feta
METHOD
Combine Persian Lime Olive Oil with half of sliced chilies and next four ingredients, plus 1/4 teaspoon of the salt, in a jar with a tightly fitted lid. Shake vigorously and set aside.
Combine watermelon squares, arugula, and remaining chilies in a large bowl. Toss gently with half the vinaigrette. Sprinkle with remaining salt.
Cut feta in twelve 3-inch squares approx. 1/4 inch thick. Divide arugula mixture among 4 plates. Stack 1 slie of melon and 1 slice of feta on top of greens. Repeat process using remaining melon and cheese slices. Garnish salads with dressed serrano slices and additional vinaigrette. Serve immediately. Dressing may be refrigerated for up to a week.
Serves 4.
Chipotle Grilled Rib-Eye Steak
1/2 Cup Olive on Brooklea Serrano-Honey Vinegar
1/2 Cup Olive on Brooklea Chipotle Olive Oil
1 tablespoon sea salt
2 cloves Garlic, Minced
Fresh ground pepper to taste
4 - 8 to 10 oz. rib-eye steaks
Combine the salt, vinegar, garlic, and pepper. Slowly whisk in the chipotle olive oil. Place the steaks in a Zip-lock bag or in a single layer in a non-reactive pan or container. Pour the marinade over and massage it in to the steaks. Cover and allow to marinate refrigerated, for a minimum of 2 hours, or up to 6 hours.
Prepare a medium charcoal or gas grill, and cook to desired doneness. Allow to rest for 10 minutes before serving. Serves 4.
Watermelon Salad with Feta, Arugula, & Serrano Chili Vinaigrette
1/2 cup extra virgin olive oil
1 to 2 serrano chilies, thinly sliced and divided
1 tablespoon freshly squeezed lime juice
1 tablespoon Olive on Brooklea Champagne Vinegar
1 tablespoon Olive on Brooklea Serrano-Honey Vinegar
1 shallot, minced
1 1/2 teaspoons fresh thyme, chopped
3/4 teaspoon kosher salt, divided
1 medium seedless watermelon, peeled
4 oz. baby arugula leaves
18 oz. block feta
Combine olive oil with half of chilies, lime juice, vinegar, shallot, thyme, and 1/4 teaspoon salt in a jar with a tightly-fitting lid; shake vigorously and set aside.
Cut watermelon into 16 3-in. squares approximately 3/4-in. thick. Combine watermelon squares, arugula, and remaining chilies in a large bowl. Toss gently with half of vinaigrette. Sprinkle with remaining salt.
Cut feta in 12 3-in. squares approximately 1/4-in. thick. Divide arugula mixture amongst 4 plates. Stack 1 slice of watermelon and 1 slice of feta on top of greens. Repeat process (forming alternating stacks of watermelon and feta) using remaining slices. Garnish salads with dressed serrano slices and additional vinaigrette. Serve immediately. Dressing--which increases in spiciness during storage--may be refrigerated up to 10 days.
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