Recipes — Pork RSS



Tender Lamb Chops With a Decadent Aged Fig Balsamic Reduction

Ingredients: 3/4 teaspoon dried rosemary1/4 teaspoon dried basil4 cloves of minced garlicSalt and ground black pepper to taste4 lamb chops (3/4 inch thick)1 tablespoon Amphoras Chilean Frantio Olive Oil1/4 cup minced shallots1/3 cup Amphoras aged fig balsamic vinegar3/4 cup chicken broth1 tablespoon butter Products You Will Need:Chilean KoroneikiA-Premium (Aged up to 12 years) Cooking Instructions:In a small bowl or cup, mix together the rosemary, basil, garlic, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors.Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for...

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Slow Braised Lamb Shank With Coratina & Malbec Wine Reduction

Ingredients: Four lamb shanks1/2 cup flour1 tablespoon kosher saltfresh ground pepper to taste four inch sprig of rosemary, woody stems discarded 4 cloves fresh garlic, minced 1 medium onion minced1 large carrot, finely diced1/3 cup Ultra Fresh, UP, Gold Medal Coratina Olive Oil3 cups robust red wine such as Malbec1 cup water Products You Will Need: Cooking Instructions: *This recipe can be made in a dutch over or crock pot. If using the oven, preheat to 300. In a wide shallow dish or a gallon size Ziplock bag, mix the flour, salt and pepper. Rinse and pat the lamb shanks dry and dredge in the flour. In a large heavy bottom pan, heat the Coratina over medium-high heat, and brown...

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Rosemary, Lamb, & White Bean Stew

Ingredients: 1 pound boneless, lean lamb leg carefully trimmed of all sliver skin and sinew and cut in to 1" pieces 1 pound dried Great Northern white beans soaked overnight and rinsedfour medium sized carrots peeled and cut in 1" dice1 large onion finely diced5 cloves garlic minced1-28 oz. can diced tomatoes in juice1 1/2 cups red wine 1/2 cup all purpose flour4 cups beef or chicken stock1/4 cup + 2 tablespoons EVOO (California Cuvée Extra Virgin Olive Oil (IOO320))2 bay leaves1 4" sprig of fresh rosemarySea salt & fresh ground pepper to taste Cooking Instructions:Preheat the oven to 350. Season the lamb with salt and pepper. Dredge the lamb in flour. In a large pot with a lid or...

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Balsamic Glazed Ham Recipe

Ingredients: 1 - bone-in skinless smoked ham, shank or butt end portion, 6-8 lbs.1 cup Delizia Traditional Style Aged Maple Balsamic Condimento, or Delizias Traditional Style Aged Cinnamon-Pear Balsamic Condimento2 tablespoons Dijon or grainy mustard Products You Will Need:Maple BalsamicCinnamon Pear Balsamic Cooking Instructions:Preheat the oven to 325. Line a large roasting pan with foil. With a sharp knife, score the fat all over the ham in a diamond pattern. Place the ham, cut side down, in the roasting pan and cover tightly with foil. Bake for 1 hour.Meanwhile, reduce the balsamic to 1/2 cup, by gently simmering it in a medium sauce pan set over low heat. This process should be done slowly, taking approximately 25-30 minutes to complete....

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Finger Lickin Balsamic Pork Ribs

Ingredients: 4 pounds pork Ribs1/4 cup of favorite spice mix1 Tablespoon Amphora California Arbequina Olive Oil1/2 Onion Minced1/4 cup Amphoras Traditional Balsamic Try the Pomegranate or Tangerine1 can (8 ounces) tomato sauce1/4 cup Ketchup1 large Lime, juice only1 Tablespoon Worcestershire Sauce1 Tablespoon Mustard1/4 cup brown sugar1 teaspoon Garlic powder Products You Will Need:Traditional Style (Aged up to 18 years) Cooking Instructions:Preheat oven to 350 degrees F. Select a large baking pan to fit spareribs in one layer. Line with heavy duty foil. Place baking rack (a cake rack works fine) inside lined pan to keep ribs from resting on the bottom of the pan.While spareribs are baking, make barbecue sauce. Sweat minced onion in 1 Tablespoon Olive Oil over low...

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