Recipes

Myrna Burlock
Olive OIl Poached Salmon

Olive OIl Poached Salmon

Ingredients 1/4c sea salt  2 1/2c water  6 salmon fillets (about 6 oz each)  1-2 cups LG delicate to medium fruity Extra Virgin Olive Oil this will vary depending on pan and thickness of fillets. (Leek Agrumento works well here as well)  4 sprigs of thyme  1 head of garlic, cut in half around middle  Fleur de sel Method Dissolve the salt in the water. Soak fillets in the salted water for 10 mins. Remove and pat dry with paper towel. Pour 1 inch of oil into and 11-12 inch saute pan or deep fry pan. Add thyme and garlic....

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Myrna Burlock

P's in a pod

This is so easy and delicious. 12oz (340g) uncooked pasta- cook according to directions 1 cup frozen peas, thawed- add during last 3 mins of pasta cooking. Drain and set aside. Return hot pot to stove top and add 3 Tbsp Liquid Gold savory butter olive oil ( I also enjoy a med EVOO here) 2 Tbsp fresh squeezed lemon juice Return pasta and peas to pot, toss and add 1/2 cup freshly grated Parmesan Cheese 2 Tbsp fresh minced parsley 1 tsp grated lemon zest Fresh ground pepper to taste. ** Yum and Yummy by Greta Podleski  

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Myrna Burlock

Buddha Bowl with Creamy Balsamic Vinegar

Creamy Balsamic Vinegar Whisk together 1/4 cup of Liquid Gold med/robust extra virgin olive oil 2 Tbsp Balsamic Vinegar. Almost any flavour would work here. 2 Tbsp Mayo or plain yogurt 1 Tbsp fresh squeezed lemon juice 1 tsp Dijon musturd 1/2 tsp minced garlic Sea salt and ground pepper   Bowl 2 cups peeled and cubed beets 3 tsp olive oil 2 cups peeled and cubed sweet potatoes 1 small red onion, wedged 2 cups coarsely chopped kale, ribs removed 1/4 cup walnut or pecan pieces 2 cups hot cooked quinoa or brown rice 1/4 cups crumbled feta cheese...

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Amy Ingram

Mexican Red Chili Sauce

Mexican Red Chili Sauce Ingredients: 6 dried mild red chili pods 1 sweet red pepper 4-5 cups vegetable stock 1/4 cup Mexican spice olive oil 1 Tbsp. cumin 1 Tbsp. salt 1 Tbsp. tomato paste Directions: -Wash chilies and red peppers; remove stems & seeds and place in a stockpot. -Add stock, oil and spices and bring to boil. -Bring to boil, lower heat and cook for about 15 minutes. -Let cool and place everything in a blender. -Blend until smooth and strain through sieve.   This recipe was created by Chef Lauren Marshall from Coastal Healing during the Belize Bliss Cooking...

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