This bbq sauce is a nice mix of tangy, sweet and spicy.
*If you don't have Poblano chilies in your pantry, Chipotle infused, or the new Baklouti Fused Olive Oil will do nicely.
6 plum tomatoes, cut in half
1/2 red onion, thinly sliced
2 Poblano chili peppers
1 cup chopped mango
1/4 cup chopped coriander
1/4 cup basil
*3 T Liquid Gold Extra Virgin Olive Oil
3 cloves garlic
3 T Liquid Gold Mango White Balsamic (any fruit white balsamic with work)
fresh ground pepper to taste
Brush oil over tomatoes, chili peppers if using, and onion slices. Grill on high with lid up, until they have good grill marks,and have started to soften. I use a BBQ Buddie, to eliminate the chance of the tomato dropping between the grills. Remove from grill and chop coarsely. Place all ingredients in a food processor and chop until chunky. Remove half of the sauce and continue blending until smooth. Pour smooth sauce over the meat and marinade for at least one hour. **Refrigerate chunky sauce. Baste meat with smooth sauce while grilling. Serve with the chunky sauce.
This works well with chicken, salmon, pork, especially ribs, and beef
** Additional ingredients can be added to the chunky sauce to taste. Avocado, black beans, and corn are my favorites.
This is a quick and delicious snack that anyone can make!
Preheat oven to 400 F
Drain chickpeas, rinse and dry on paper towel. In a glass bowl combine Liquid Gold EVOO, herbs, spices and seasonings. Add chickpeas and stir to combine. Arrange chickpeas in a single layer on a parchment lined cookie sheet. Roast for 15 minutes. Stir and roast for a further 10 minutes.
Recipe submitted by Stephanie Turner, Saint John
8-10 cups baby spinach
2 Bosc pears, washed, cored and thinly sliced
2/3 cup toasted pecans
2/3 cup crumbled goat cheese
1/4 cup Liquid Gold Blood Orange Fused Olive Oil
3 Tablespoons Liquid Gold Cranberry Pear White Balsamic Vinegar
1 small clove garlic crushed
generous pinches of salt and black pepper
Mix vinaigrette and let rest for several hours or refrigerated for up to 3 days.
Toss Salad ingredients together - drizzle vinaigrette and toss gently - serve immediately. Serves 4-6
Recipe submitted by Kim Shaw, Quispamsis
1 Tbsp Liquid Gold Harissa-infused olive oil
2 english muffins
4 slices Chorizo sausage
For fruit salad
½ cup grapes
½ cup blueberries
1 banana, sliced
½ cup strawberries, halved
1 cup vanilla yogurt, any flavour
2 Tbsp Liquid Gold Maple Balsamic
Heat olive oil in medium frying pan. Fry the eggs. Spread toasted English muffins with Jalapeno jelly. Layer the egg and
Chorizo on the English muffin and serve with Fruit salad.
In a small mixing bowl, stir together yogurt and balsamic. In a large bowl, mix all the fruit together. Add yogurt mixture
to fruit and stir lightly.
Recipe Submitted by Gilliane Nadeau, Saint John
This sauce is one of my favorites, it goes great with meat, chicken, fish and vegetables. Make it ahead of time and store it in the fridge in mason jar for up to 1 week.
3 garlic cloves, peeled
2 strips lemon zest (1 x ½ inches), white pith removed
1½ teaspoons kosher salt
1½ teaspoons herbes de Provence
2 tablespoons fresh lemon juice
2 tablespoons Liquid Gold Sicilian Lemon white balsamic vinegar
¹⁄³ cup Liquid Gold mild to medium extra virgin olive oil
2 Red peppers roasted, skins removed or 3 jars (12 ounces each) roasted red peppers, drained but not rinsed
Add the garlic, zest, salt, and herbes to the work bowl of your food processor; chop for 5 to 10 seconds. Scrape the bottom and sides of the work bowl. Add the lemon juice, vinegar, olive oil and peppers. Pulse on Chop, 10 times, then process for 15 to 20 seconds until smooth. Transfer to a re-sealable container and refrigerate for at least 30 minutes to allow the flavors to blend.
Roasted Red Pepper Dip Variation: Make half the recipe. Add 2 ounces of regular or lowfat cream cheese and ¼ cup of sour cream or plain yogurt that has been drained; chop for 10 to 15 seconds until blended.
You can use this simple puree on pork, beef, chicken or use it as a side dish. For a quick appetizer, add this puree to crostini's.
1/2 head of cauliflower
3 Tbs of Liquid Gold Garlic Olive Oil
1/2 tsp of Liquid Gold White Truffle Oil
1 head of Weedy Gardens garlic
1/4 fine diced red onion
3 sprigs of thyme chopped
3 sprigs of oregano chopped
3 Tbs fine diced red pepper
Maldon Sea Salt to taste
Thank you Chef James Oja for this delicious recipe.
2nd Annual Liquid Gold Recipe Contest Charlottetown submitted by Alicia
300g Frozen Strawberries
60ml Lemon Juice
*Sugar may need to be
adjusted depending on
sweetness of berries
1. Put all ingredients in a pot and simmer until thick.
2. Puree in a blender and put in a squeeze bottle.
90ml Traditional Balsamic Vinegar
1. Gently reduce by half in a small pot and
transfer into a squeeze bottle.
125ml Heavy Cream
15ml Granulated Sugar
450g Cream Cheese
250ml Confectioner’s Sugar
60ml Sour Cream
60ml Lemon Juice
1. Whip cream and add granulated sugar.
2. In a mixer, soften and blend cream cheese
with remaining ingredients.
3. Adjust lemon juice to taste.
4. Fold whipped cream into cream cheese
5. Fill cooled tart shells and let stand in fridge.
300g Pastry Flour
130ml Basil Olive Oil
90ml Cold Water
1 Egg Yolk
1. Sift together flour and salt.
2. Gently blend in olive oil making a crumb
3. Add cold water and form a ball.
4. Knead gently with a dough scraper making
sure not to handle with hands.
5. Divide dough into 6 equal parts, wrap in
plastic wrap and chill for 30 min.
6. Roll out and place in oiled tart tins.
7. Brush with egg yolk and poke bottoms with a
fork. Bake in a preheated oven at 375° F for 13-