'Tis the Season - A Gourmet Gift from Chef Shanon! – Toodles Texas Gourmet

'Tis the Season - A Gourmet Gift from Chef Shanon!

We are thrilled to have the honor of sharing a specially-tailored dinner created by the renowned culinary artist Chef Shanon. As a fan of Texas olive oils and balsamic vinegars, he has composed 4 recipes exhibiting his culinary mastery by keeping them simple enough for everybody to make at home. We thank Chef Shanon for graciously creating and sharing his delicious recipes and photos with us.

Chef Shannon full gourmet meal using Texas olive oil and balsamic vinegar

Chef Shanon's Recipe for Spatchcock Chicken on the Grill

1 whole chicken without innards

 

 

salt & pepper

 

 

 

to taste

1 Tbls. smoked salt – sea salt or kosher salt will work

1 Tbls. Arbequina Extra Virgin Texas Olive Oil

Tools: poultry shears (I found mine in Albertsons) and a thermometer

Whole Chicken Prepared for Grill

Turn chicken so back bone is facing up. Cut out back bone and push apart so chicken lays flat. Sprinkle with salt and pepper to taste. Turn over skin side up and coat skin with Arbequina Extra Virgin Texas Olive Oil (flavored olive oil works great, too). Sprinkle with smoked salt and pepper. Let rest 10 minutes.

 

Grill on medium to medium high heat. Grill skin side down for 25 minutes. Watch for flare ups. Flip and grill for another 30 minutes, watching to control flare ups. Remove from grill once internal temperature reaches 165 degrees F (thickest part of breast meat). Cover with foil and let rest 10 minutes.

 

 Roasted Asparagus Preparation

Chef Shanon’s Recipe for Roasted Asparagus      

Preheat Oven:   400 degrees Fahrenheit

1 lb. asparagus

salt & pepper to taste

Arbequina Extra Virgin Texas Olive Oil

Lay out asparagus on a baking sheet, sprinkle with olive oil, salt, and pepper. Cook in oven 5-7 minutes until bright green and tender.   Remove.

 

Balsamic Glazed Mushrooms in the Pan

Chef Shanon’s Recipe for Balsamic Glazed Mushrooms        

Medium high heat

1 lb. cremini mushrooms or any mushroom you prefer

1 medium shallot - fine dice

2-3 cloves of garlic – minced

salt & pepper to taste (TT)

2 Tbls. Arbequina Extra Virgin Texas Olive Oil

3 Tbls. 10 Year Cask-Aged Balsamic Vinegar

Heat oil and sweat shallots in a large sauté pan 3-5 minutes, add garlic and continue to sweat 2 minutes, add mushrooms and stir. Cook down another 5-8 minutes until mushrooms are tender. Add balsamic vinegar and stir to coat. Remove from heat.

Chef Shanon’s Recipe for Mediterranean Rice

1 cup rice (I use jasmine) - rinsed

½ cup cashews – chopped

½ cup raisins or craisins

¾ tsp. turmeric

½ tsp. cumin

½ tsp. chili powder

½ tsp. pepper

2Tbls. Arbequina Extra Virgin Texas Olive Oil or more to coat rice

2 cups water – hot tap water works

In medium sauce pan, heat oil on medium heat, when hot, add rice and stir to coat. Keep stirring to heat rice. Add spices and stir so spices coat/stick to rice. Add 2 cups of water. Bring to boil on high heat, cover and turn down heat to simmer. After 10 minutes add raisins and cashews, stir. Cook a few more minutes. Check for doneness (taste). Rice is usually done after 15 minutes.

 

Want more recipes and ideas of ways to use our Texas Olive Oils and Balsamic Vinegars? Follow our "Pin-spiration board on Pinterest:

Follow Toodles Tea & Favorite Things's board Texas Olive Oil Pin-Spiration on Pinterest.

Share this post


Leave a comment

Note, comments must be approved before they are published