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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Honey and Vinegar'

Oil And Balsamic Vinegar Grilled Chicken Salad With Dijon Mustard

Monday, October 27th, 2008

Off the Grill: Chicken Salad Chicken salads are great dishes, either as the start to a meal or it is the meal itself. This warm chicken salad goes great with warm and toasted garlic bread or grilled garlic crostini.

You will need:

  • 1 tablespoon sherry vinegar
  • 1½ tablespoons pink peppercorns, or 1½ teaspoons green peppercorns mixed with 1 tablespoon of raw honey
  • 1/3 cup olive oil
  • 2 tablespoons balsamic vinegar
  • ¾ – 1 pound boneless, skinless chicken breast halves, (3 breast halves, minus tenderloins)
  • Kosher salt
  • Freshly ground black pepper
  • 2 cups pink grapefruit segments, plus juice
  • ½ teaspoon Dijon style mustard
  • 3-4 chives
  • 7-8 ounces or 1 bag of arugula leaves, washed and dried


In a small cup, combine the sherry vinegar and peppercorns. Leave them to soak as you prepare the chicken. In a separate, large shallow, plate, combine two tablespoons of the oil with the balsamic vinegar. Take your chicken pieces and put them in between pieces of plastic wrap and pound them to a thickness of about ¾ of an inch using a rolling pin or mallet. After pounding, dip the chicken in your oil and vinegar mixture, coating each side evenly. Season each piece lightly with salt and pepper, then cover them and let stand for about 15 minutes in order for the flavors to sink into the chicken.

Prepare the grill and put it to high heat. If using a gas grill, prepare the grill to medium heat, getting ready to fan flames if they get too out of control. Before laying your chicken down on it, lightly coat your grill rack with oil.

Prepare your grapefruit by cutting off the top and bottom of the fruit and removing the white pith from the fruit. Start the cut from above going downwards. Once you’ve peeled the fruit completely, put the meat in a fine strainer and cut between the sections of the fruit using a paring knife. Collect al the fruit and the juice in the bowl, making sure to squeeze the extra juice out of any remaining pulp.

After all that, the chicken is done marinating and is ready to be grilled. Cook each side for about four minutes until the chicken is just cooked through. Once cooked, transfer them to a chopping board and cut them into ¼ to ½ inch wide strips. Cover the pieces loosely to keep them warm. Drain the grapefruit segments and reserve the juice for later on.

While the chicken is grilling, the vinaigrette can already be prepared. Whisk together the remaining oils, 1 tablespoon reserved grapefruit juice and mustard in a large mixing bowl. Snip the chives and whisk them well into the mixture. Don’t forget to ad salt and pepper and adjust as you go along. Finally, add the arugula to finally toss and lightly coat each leaf.

Now, you can plate your salad. Arrange some of the arugula leaves on a plate, topping it with chicken slices and some of the grapefruit segments. Drizzle each plate with some vinaigrette and top it off with soaked peppercorns. Serve the salad immediately and enjoy.

Salad dressing recipe, home made

Monday, April 02nd, 2007

salad dressing recipeA salad dressing from a home made recipe is an art with no trans-fats. The health benefits of a fresh made salad dressing recipe, outweigh all of the convenience of the store-bought salad dressings.
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It is also devoid of the dreaded detriment of hydrogenated oils and trans-fats that lurk within commercial processed salad dressings.

An oil and vinegar salad dressing recipe is a staple every kitchen should have. The classic vinaigrette salad dressing can be made from a basic recipe or from numerous delicious variations.

An oil and vinegar vinaigrette is a simple mixture of olive oil, vinegar and mustard. Dress a salad with small drizzle of vinaigrette salad dressing and adjust the amount to your personal preference and taste.

Basic home made vinaigrette salad dressing recipe


1 cup extra virgin olive oil
2 Tablespoons red wine vinegar
2 Tablespoons aged balsamic vinegar
1-1/2 Tablespoons raw blackberry honey
dash of sea salt and pinch of fresh ground pepper


Place all ingredients except olive oil in a medium mixing bowl, whisk until honey and sea salt have dissolved. Add extra virgin olive oil and whisk together until emulsified.
Drizzle over fresh spring greens. You can garnish with chopped walnuts and raisins.

Vinaigrette salad dressing recipe 101.

An oil and vinegar vinaigrette is a home made emulsion. (To make an emulsion, you would mix two liquids that ordinarily do not mix well, such as oil and water or oil and vinegar.) Vinaigrette mixtures of oil and vinegar will eventually separate, the oil going to the top, and the vinegar settling to the bottom.

A basic vinaigrette salad dressing recipe is very simple to make. It can be made in a blender or simply whisked together in a mixing bowl. After preparing a home made vinaigrette salad dressing, allow it to stand for several hours before using, the flavors of all ingredients will blend together for additional taste and body. You can keep a vinaigrette salad dressing several days in the fridge after making. When you are ready to use, don’t be perplexed by the vinaigrette mixture separating, simply shake or whisk together again before serving.

The classic ratio of a home made vinaigrette salad dressing recipe is one part vinegar to four parts oil. The proportions will vary by recipe and personal taste.

In some salad dressing recipes the vinegar may be substituted with a citrus juice-vinegar blend. Dijon mustard is commonly added with the vinegar. Dijon mustard added to any vinaigrette recipe will help stabilize the emulsion a little longer than if made without.

Select fresh or dried herbs to add to your vinaigrette recipe. Diced onions, minced shallots, and pressed or grated garlic and ginger are also welcome additions. Be sure to add the dried herbs and other ingredients to the vinegar along with sea salt and mix well before adding the olive oil. It is best to mix the fresh herbs just before mixing the emulsion.

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Balsamic Vinaigrette

Monday, March 26th, 2007

Balsamic vinaigrette recipe that is simple and easy to make with a mild flavor of honey.

2 – 3 Tablespoons of aged Balsamic Vinegar
½ cup of extra virgin olive oil
A dash of sea salt, fine grained
A dash of fresh ground black pepper
A Tablespoon of a mild honey, star thistle honey will work very well

In a medium bowl, whisk together extra virgin olive oil and aged balsamic vinegar, and star thistle honey. Add fresh ground pepper and sea salt a little at a time, taste to adjust flavor to your preference. Make sure both the olive oil and the honey are quality ingredients; these will determine the flavor for your balsamic vinaigrette. Use balsamic vinaigrette immediately over fresh garden green salads.

Gourmet star thistle honey is one of the best mild flavored honeys available and will add a delicious flavor to your balsamic vinaigrette recipe. If you can not find star thistle honey, you can substitute with a very light colored honey such as fireweed honey or even clover. Remember, the lighter in color the honey, the milder the flavor.

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Last Minute Vinaigrette

Saturday, September 16th, 2006

From: The Saucy Cook

This classic French balsamic vinaigrette is so easy it makes going to the store and buying salad dressing seem rediculous. By changing the type of mustard, vinegar or oil, you can create nearly endless variations. Add a little gourmet honey, change the herbs, season with salt and pepper. After you make this, try my other favorite version swapping honey mustard for Dijon and raspberry vinegar for balsamic.

Basic Balsamic Vinaigrette

  • 1 tablespoon aged balsamic vinegar
  • 1 tablespoon gourmet Dijon mustard
  • 4 tablespoons extra virgin olive oil
  • 1 clove garlic , pressed through a garlic press
  • 1 tsp gourmet raw honey (optional)


Put balsamic, Dijon mustard, extra virgin olive oil and pressed garlic in a tightly capped container or jar. Shake together until emulsified. Toss with salad. Will also make a great meat or vegetable marinade. Makes about 4 servings.

balsamic vinaigrette, oil and vinegar, vinaigrette recipe


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Roasted Green Beans with balsamic and honey drizzle

Friday, August 25th, 2006

Roasted Green Beans with balsamic vinegar and honey drizzle

Don’t boil your green beans try this alternative: roasted green beans with an aged balsamic vinegar honey coating, topped with toasted walnuts.


  • 1 lb fresh green beans, stems and ends snapped off
  • 1 Tbsp extra virgin olive oil to drizzle
  • Sea Salt and pepper
  • 1 Tbsp aged balsamic vinegar
  • 1 teaspoon gourmet honey
  • 1 teaspoon minced fresh thyme
  • 2 medium thin-sliced cloves of garlic
  • 1/2 medium sweet onion, cut into 1/2 inch thick wedges
  • 1/3 cup toasted chopped walnuts

Place oven rack to middle position, preheat oven to 450°F. Line rimmed baking sheet with aluminum foil (prevents burning and is an easy cleanup); spread green beans and onion wedges on baking sheet. Drizzle with extra virgin olive oil; using hands, to coat evenly. Sprinkle with 1/2 teaspoon of sea salt, toss to coat, and distribute in an even layer. Roast for 10 minutes.

While roasting, using a small bowl, combine balsamic vinegar, honey, thyme, and garlic slices. After green beans and onions have roasted for 10 minutes, remove from oven. Drizzle balsamic vinegar honey mixture over the beans and onions; you can use use tongs to coat evenly. Put back in the oven and roast until onions and beans are dark golden brown in spots and beans have started to shrivel, about 12-15 minutes longer. Season to taste with sea salt and fresh ground pepper. Place roasted green beans and onions on a serving dish, sprinkle with toasted chopped walnuts, and serve.

Serves 4.

honey vinegar recipe, balsamic and honey recipe


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