- Romaine Wedges with Tangy Blue Cheese
- Kale Salad
- Balsamic Vinaigrette Dressing
- Ribs with Spice Rub
- Blackberry Chipotle Glaze
- Roasted Ham
- Elk Tenderloin
- Mahi Mahi
- Pork Chops
- 1/2 cup EVOO
- 3 Tbls. CELIA”S white balsamic vinegar
- 1 1/2 teaspoons anchovy paste
- 1 garlic clove, finely minced or pressed
- 1 cup blue cheese crumbled (about 4 ounces)
- 2 small hearts of romaine, halved lengthwise or lettuce wedges.
- 1/2 small red onion, sliced thinly or shallots
- 2 small Roma tomatoes, diced
- 2-3 pieces of bacon, baked till crisp and crumbled
Combine first 4 ingredients in medium bowl to blend. Whisk in cheese, leaving some whole pieces. Season with salt and freshly ground pepper. Place romaine wedges on plates. Drizzle 1/4 cup dressing over center of each. Top with onion, tomatoes and bacon crumbles
- 1/4 cup dried sweetened cranberries, golden raisins or currants
- 1/3 cup pine nuts, toasted
- 1 pound Tuscan kale about 2-3 bunches, rinsed and patted dry
- 1/4 cup Celia’s White Balsamic Vinegar
- 3 Tbsp olive oil
- 1 Tbsp unseasoned rice vinegar
- 1 Tbsp honey
- 1 teaspoon salt and freshly ground pepper
- 1/4 cup grated Parmesan cheese, packed
Cut out the tough midrib of each kale leaf. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this: stack a few leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the “cigar” to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
Whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper. At least an hour before serving, toss the kale together with the dressing, allowing the kale to marinate a bit. Right before serving, stir in the toasted pine nuts, dried cranberries and grated Parmesan cheese.
Slightly adapted from a Dan Barber recipe in Bon Appetit in 2009.
A balsamic vinaigrette goes great with other dishes besides a salad. Consider using it with fresh lobster, scallops, sliced tomatoes, roasted or steamed vegetables or artichokes. The beauty of the balsamic vinaigrette is that you can alter it to your individual taste and to whatever you are preparing.
The normal proportions for a basic balsamic vinaigrette dressing are one part balsamic vinegar to three parts olive oil, with seasoning of salt, freshly ground pepper and Dijon mustard. A rule of thumb is one teaspoonful of mustard for every half cup of salad dressing. The flavor of Celia’s White balsamic vinegar is light and honeyed, however other herbs and spices can enhance it or totally change it’s flavor, such as chives and sage. Even a small amount of finely grated fresh ginger root will add zest to your dressing.
It is all a question of how you want your finished dressing to taste.
- 3 tablespoons Celia’s Barrel-aged WHITE balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, peeled and crushed through a garlic press
- 3/4 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
Use a blender to mix the ingredients. It will produce a thicker vinaigrette dressing. One serving will equal 2 to 3 tablespoons of dressing. One cup should easily be enough for 6 to 8 servings. Refrigerate and store in a covered container. Whisk well before serving.
- 3 racks pork baby back ribs
- 1/4 cups paprika
- 1 tablespoon ground black pepper
- 2 tablespoons sugar
- 1 1/2 tablespoons chili powder
- 1 1/2 teaspoons salt
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
Rinse and pat dry ribs. Mix paprika, black pepper, sugar, chili powder, salt, garlic powder and cayenne in small bowl until well blended. Rub spice mixture into each side of ribs. Place ribs on flat baking sheet, cover with plastic wrap and refrigerate 2 hours or overnight.
To grill ribs
Grill ribs over indirect heat for 20 to 25 minutes. Brush both sides of ribs with blackberry chipotle sauce. Turn ribs over and baste every 10 minutes. Repeat two to three times as the ribs cook through. When the meat pulls away from the bone, the ribs are done.
Take ribs off the grill and allow to rest for 10 minutes. Sprinkle ribs with cilantro and serve.
- 1 tablespoon olive oil
- 1 cup diced onion
- 3 cloves garlic, chopped
- 1 tablespoon chopped chipotle chilies in adobo, seeds removed
- 3 packages (6 ounces each) Blackberries
- 1/2 cups Celia’s Blackberry Ginger Balsamic
- 1/4 cup honey
- 1 teaspoon salt
- 3 tablespoons chopped cilantro
Heat oil in a medium saucepan over medium-high heat and cook onions 4 minutes or until soft. Add garlic and cook 1 minute. Stir in chipotle chilies and cook 1 minute, stirring constantly. Add blackberries, vinegar, sugar and salt, stir until blended. Bring to a boil, stirring frequently. Reduce heat to low and simmer 35 minutes or until reduced to 1 1/2 cups. Remove from heat. Pour into blender or food processor and puree until smooth. Strain mixture to remove seeds.
- 3 to 4 LB bone-in (half) ham
- Follow cooking instructions for particular ham purchased (fresh or cooked)
- 5 T. Celia’s Blackberry Ginger Balsamic
- 1 T. finely grated fresh ginger
- 3 tablespoons blackberry jam
Whisk together the Balsamic, ginger and blackberry jam.
Preheat oven to 325.
Place roast in a shallow pan that has been sprayed with cooking spray. Roast 15-18 minutes per pound or until internal temperature reaches 145 degrees.
During the last 20-25 minutes of cooking baste liberally with the blackberry mixture. Remove from oven and let rest 10 minutes before carving.
- 1 to 1 ½ pounds Elk Tenderloin
- CELIA’S BLACKBERRY GINGER BALSAMIC
- 1 TBS fresh thyme leaves
- ¼ tsp. ground nutmeg
- 1 tsp fresh ground black pepper
- 3/4 cup Soy sauce
- Oak, Pecan or Hickory chips for Grill
* Mix soy sauce, thyme and nutmeg together. Place in a zip lock bag. Add tenderloin and marinate 8 hours in refrigerator. Soak 1-2 cups of chips in water overnight.
* Using a covered bbq, build charcoal fire and allow the fire to burn ½ hour. Scatter soaked chips over coals and close lid for 15 minutes.
* Remove tenderloin from marinade. Place tenderloin on grill and baste with marinade. Cook for 10-12 minutes, turn, baste and cook for another 10-15 minutes or until internal temp reaches 135 degrees. do not overcook
* Allow to rest for 10-15 minutes. Drizzle Celia’s Blackberry Ginger balsamic over the top and serve.
- 2 fresh mahi-mahi fillets (or salmon, or tuna)
- 3 tablespoons honey
- 3 tablespoons soy sauce
- 3 tablespoons Celia’s Blackberry Ginger balsamic vinegar
- 1 tablespoon gingerroot, finely grated
- 1 garlic clove, minced
- 2 teaspoons olive oil
- salt and pepper
- 1 tablespoon olive oil (reserved)
Mix all ingredients in a ziploc bag and add fish. Leave in fridge to marinate for up to 2 hours.
Preheat oven to 400.
In an oven safe skillet, heat 1 Tbsp olive oil on medium high heat.
Place fish in skillet, but be careful–it will splatter a bit.
Leave the fish to sizzle away for 5 minutes. Flip the fish over and place entire pan in the oven for 15 minutes.
While fish is cooking, add the marinade to a sauce pan and cook, reducing it to a glaze consistency.
Serve fish on a plate and garnish with glaze.
- Spring greens with rotisserie chicken, blackberries, strawberries, toasted pecans,
- Mixed greens with blackberries, mango cubes and feta cheese dried cranberries and pistachios
- Fresh greens, grilled chicken, fresh blackberries and thinly sliced red onions
- Spinach with apples, mangos, oranges, cucumbers, red bell pepper, thinly sliced shallots, chiffonade basil, honey almonds
- 4 center cut pork chops, apx ½ “ thick
- 1 Tbsp grape seed oil
- ½ cup blackberry fresh fruit preserves
- 2 Tbsp UNSALTED butter
- 3 Tbsp Celia’s Blackberry Ginger Balsamic Vinegar
- 2 tsp fresh sage, chopped very thin
- Kosher salt and fresh ground pepper
Bring chops to room temperature, pat dry and season both sides with salt and pepper.
In a large skillet heat oil over medium heat until it is hot. Add the chops. Cook until browned on both sides. Remove the chops to a plate and cover with foil. Remove the pan from the heat and let cool for 3-4 minutes
Whisk together the preserves, butter, vinegar and sage. Add the mixture to the pan and place on stove over low heat, scraping the bottom of the pan until all the browned bits have been combined with the sauce. If needed add a teaspoon of water. Turn heat to medium and let the sauce simmer for 5-7 minutes until it’s thick like a glaze. Remove from heat and add salt and pepper to taste,
Place the chops and any juice from the plate into the pan. Turn chops once to coat with sauce and let them warm through again.
You can serve any additional sauce with the meal.