#getgrillin

[vwfoolwhy]

Slow Cooked Sweet Kentucky Bourbon Ribs, Three Cheese Mac, Red Onion, Garlic, Collard Greens. #GoodEats #FatKidProblems #HeCooks #GetGrillin (at Casa De La Broke) https://www.instagram.com/p/B-frZtxptUn/?igshid=6p12s8mqba6e

[troubleoh7]

I got to draw fire today 🔥 #getgrillin #handlettering #traderjoesart #grillz (at Springfield, Virginia) https://www.instagram.com/p/Bxx6ihHD8fk/?igshid=yiyfl7jhdczm

[thespicyolive]

Salmon with Cara-Cara Salsa

4 salmon fillets (about 4-6 oz. each)

Marinade: 1/2 c. Cara Cara Orange Vanilla Balsamic Vinegar 1 clove garlic minced 1 tbsp. Lemon Olive Oil

Cara Cara Salsa: 1 Cara Cara Orange, peeled, segmented and diced 2 cups cherry tomatoes, diced 1 tsp. jalapeno pepper, minced 4 tbsp. cilantro chopped 1 tsp. Sicilian Lemon White Balsamic Vinegar Salt and pepper to taste

Preheat oven to broil. Place salmon fillets in shallow baking dish. Combine Cara Cara Orange Vanilla Balsamic with Lemon Olive Oil and garlic in a bowl. Reserve 1/4 c. of this marinade for broiling. Pour remaining mixture over salmon. Place in refrigerator and let marinate for 30 minutes. Meanwhile, combine all salsa ingredients and set aside.

Remove salmon from marinade, place on rimmed baking sheet pan. Pour reserved marinade over top. Broil for 10-12 minutes, until salmon flakes easily with a fork. Top with Cara Cara salsa and serve.

[thespicyolive]

Basil-Lemongrass Fish

2 tbsp. The Spicy Olive's Basil Olive Oil 1.5 tbsp. The Spicy Olive's Lemongrass Mint White Balsamic Vinegar 2 white fish fillets

Pour over fish fillets and grill or broil in the oven.

A nice, light way to prepare fish with a Thai twist!

[thespicyolive]

Balsamic Strawberry Pork Tenderloin

3 lb. package pork tenderloins 1/2 tsp. black pepper 2 tsp. sea salt 10 bacon slices 1/2 c. The Spicy Olive's Strawberry Balsamic Vinegar 1/2 c. The Spicy Olive's Strawberry Preserves 1/2 c. quartered fresh strawberries 2 tbsp. The Spicy Olive's Organic Garlic Olive Oil

Preheat grill to 400-500 degrees (high heat). Sprinkle pork tenderloins with pepper and salt. Wrap each tenderloin with bacon slices and secure with toothpicks - three to four pieces should cover and average pork loin.

Turn off one side of the grill and arrange pork loins on the unlit side of the grill. Let pork cook on the grill for 30 minutes, turning once after 15 minutes.

Meanwhile, place garlic olive oil in a sauté pan and heat over medium heat. Add strawberry balsamic vinegar and allow to come to a boil, cook 5 minutes and then add the strawberry preserves. Reserve 1/2 of the mixture for basting the pork tenderloins. Allow the other 1/2 to cool, then add the fresh strawberries.

After the 30 minutes, put the tenderloins on the hot side of the grill and cook on each side for the 2-3 minutes, basting each side with the strawberry balsamic vinegar mixture. The tenderloins should reach an internal temperature of 165 degrees. Take them off the grill and allow to rest for 5 minutes. Then slice and drizzle additional balsamic vinegar and strawberries over the top.

[thespicyolive]

Grilled Steak Salad with Walnut Dressing

1 small red onion, sliced 1/2 c. The Spicy Olive's Single Varietal EVOO or Roasted Walnut Oil 1 c. coarsely chopped walnuts 1 garlic clove, minced 2 lb. flat iron, hanger or tri-tip steak 2 tbsp. The Spicy Olive's Tuscan Herb Olive Oil 1 tbsp. of your favorite steak seasoning 1 tsp. salt 1/3 c. of The Spicy Olive's Traditional Balsamic Vinegar 1 tbsp. dijon mustard 1/4 tsp. ground pepper 1 romaine heart, torn 2 oz. crumbled blue cheese

Preheat grill. Saute 1 thinly sliced red onion in 1/2 c. olive oil or the walnut oil in large skillet over medium high heat until golden and tender - about three or four minutes. Add walnuts and garlic, cook stirring occasionally, for three or four minutes, until walnuts start to brown. Remove from heat and cool.

Rub steak with the Tuscan Herb olive oil, steak seasoning and 1/2 teaspoon salt. Grill steak for five to seven minutes on each side until desired degree of doneness is reached (145-150 degrees for medium rare). Remove steak from grill and allow to rest 5 minutes. Slice thin.

Whisk together balsamic vinegar and dijon mustard. Gradually whisk in the walnut and oil mixture. Add salt and pepper to taste. Arrange lettuce on serving platter, drizzle with 1/4 c. of the salad dressing mixture. Top with steak slices. Sprinkle on blue cheese. Drizzle on the remaining salad dressing and serve.

[thespicyolive]

Balsamic-Pepper Flank Steak with Grilled Pears and Blue Cheese

For extra flavor, the marinade can be mixed with beef broth, boiled and reduced until thick - while the steak cooks - then drizzled over the finished dish.

1/4 c. The Spicy Olive's Traditional Balsamic

2 cloves garlic

1 tbsp. black peppercorns

Kosher salt

1.5 lbs. flank steak

2 pears, peeled, halved and cored

Crumbled blue cheese, for topping

In a blender, combine the vinegar, garlic, peppercorns and 1 tsp. of kosher salt. Blend for 20 seconds, then transfer to a wide shallow bowl. Add the steak to the marinade, turning to coat. Refrigerate for at least 30 minutes, over night if possible.

When ready to cook, heat the broiler with a rack six inches from the heat. Line rimmed baking sheet with foil, then coat it lightly with any of The Spicy Olive's single-varietal EVOO. Cut each pear half into four slices and arrange them on one half of the sheet. Remove the steak from the marinade and set it on the other half of the sheet. Broil everything for five minutes. Use tongs to flip the steak and pears. Broil for another five minutes for medium-rare.

Let the steaks rest for 10 minutes then cut into thin slices against the grain. Divide the slices between 4 serving plates, then top each with pear slices.

Top each serving with a little bit of crumbled blue cheese and serve.

[thespicyolive]

Grilled Steaks Balsamico

1 c. The Spicy Olive Fig Balsamic Vinegar 4 (6 to 8 oz.) boneless beef steaks (sirloin) 1 tsp. salt 1 tsp. pepper

Marinate the steak in fig balsamic and salt and pepper for two hours or more. Grill for five minutes per side, or until desired doneness. Drizzle with additional fig balsamic before serving.