Recipes — Main Course

Ingredients:   8 Medium yellow onions, thinly sliced 2 Tbsps. Robust Extra Virgin Olive Oil 3 Tbsp. Butter Olive Oil 3 Tbsp. Neapolitan Herb Dark Balsamic 4 sprigs Fresh Thyme 1 clove Garlic, minced 2 cans Beef broth 1 Cup Full-bodied Red Wine   Salt & Pepper to taste Directions: Cut onions in half and slice thinly. In large pot, add both olive oils and bring to medium heat. Add onions. Sauté onions until they reduce greatly and caramelize to a deep golden brown. This will take some time, don’t rush it. Add garlic, thyme, salt and pepper. Add red...

    Ingredients:   1 Chicken breast 5 Cloves garlic, minced 4 Thai chilies, minced 1 tbsp. Liquid Gold Robust EVOO for frying 1 tsp. LG Baklouti Green Chili Infused Olive Oil 1 tsp. Oyster sauce ½ tsp. Sugar   Soy sauce (a splash)   Thai basil leaves (handful)     Directions:      Cut the chicken into small bite sized pieces. Heat up a wok with 1 tbsp. of the EVOO & the Baklouti Green Chili Oil. Add the garlic and thai chilies, frying until fragrant (roughly 40 seonds). Add your chicken and stir fry for about 2-3 minutes until cooked through....

1 ½ lb Ground beef 1 ½ lb Ground pork 1 Onion, peeled 1 cup White bread, ripped into pieces (no crust) 1/2 cup Milk 2 Garlic cloves, peeled and minced 1 tbsp. Flat-leaf parsley 1 tsp. Dried oregano 1 tbsp. Epices De Cru Rub Oaxaca spice rub 1 Egg, lightly beaten   Pinch Cayenne pepper   Robust EVOO for frying   Sea Salt & Black Pepper Directions: Place bread in a small bowl with the milk and set aside to let soften. In a large mixing bowl, season ground beef and pork with salt and pepper. Using the large...

Ingredients: 5lb Boneless, skinless Pork Tenderloin 6 slices Prosciutto ½ cup LG Blackberry Ginger Dark Balsamic 1 cup Water 1 cup Packed brown sugar 30 Fresh basil leaves   Black pepper     Directions: Preheat the oven to 320°F. Spread out the loin, fat side down and sprinkle lightly with pepper. Lay the sliced prosciutto along the center of the meat and cover evenly with the basil leaves. Roll the loin firmly, securing first with skewers and then tying with kitchen string. Put the prepared loin on a rack in a baking pan and add the water to the pan. Roast...