Orange Balsamic

Game Hen

Tuscan Style BBQ Ribs

Barrel-aged Balsamic Vinegar

 

 

 

 

Ribs:

  • 1 rack of baby back ribs

  • 1 tsp onion powder

  • 1 tsp salt

  • 1 tsp paprika

  • 1 tsp sugar

  • 1 tsp fennel seeds

  • 1/2 tsp chili flakes

  • 2 tbls Rideout Bistro Oils California Mission EVOO

 

BBQ Sauce:

1/2 c  Big Sur Gourmet Barrel-aged Balsamic Vinegar

2 tbls tomato sauce or ketchup

 

Heat oven to 350 degrees.

Ribs:

- Mix all ingredients together to make a paste. Generously sprinkle approx. 1 tsp salt (additional) over entire rack of ribs on both sides

- Place ribs on 2 pieces of aluminum foil (for strength) add paste to ribs, both sides.

- Wrap ribs in foil and seal tightly. Place ribs in foil pack on a baking sheet. Place in 350 degree oven for 2 hours.

BBQ Sauce:

- Place balsamic vinegar and ketchup in a saucepan on stove and reduce over medium-high heat until mixture is thick and begins to get a dark rich color

- Take ribs out of the oven, remove from foil,  and add BBQ sauce. Place ribs back on baking sheet and broil in oven for about 1-2 minutes until you see the ribs start to caramelize from the BBQ sauce.

 

 

Ingredients:

  • 6 hens, rinsed and pat dry

  • Coarse salt

  • Coarse black pepper

  • 1 c defrosted orange juice concentrate

  • 1 c Big Sur Gourmet Barrel-aged Balsamic Vinegar   

  • 3 to 4 tbls Rideout Bistro Oils California Mission EVOO

  • 7 to 8 stems rosemary, chopped


Directions:
Preheat oven to 425 degrees F.
Line 2 baking pans with foil for easier cleaning. Set a baking rack in each pan. Split hens and butterfly open and place 3 hens in each baking pan. Season the hens with salt and pepper liberally. Mix the orange concentrate, balsamic vinegar and olive oil and pour evenly over the hens. Sprinkle with rosemary and roast 15 minutes at 425 degrees F and 30 minutes at 375 degrees F.

Caprese Salad

Grilled Portobello Mushrooms with Balsamic

Slice tomato and fresh mozzarella cheese 1/4 inch thick. Alternate layers beginning with tomato, then cheese, then fresh basil leaves...continue until desired look is achieved ending with tomato. Drizzle with Rideout Bistro Oils California Mission Extra Virgin Olive Oil and Big Sur Gourmet Barrel-aged Balsamic. Season with salt and pepper to taste, if desired.

Ingredients:

  • 6 cloves garlic, unpeeled

  • 1 c Rideout Bistro Oils California Mission Extra-virgin Olive Oil

  • Kosher salt

  • 1/3 c Big Sur Gourmet Barrel-aged Balsamic Vinegar

  • 1 tbls Dijon mustard

  • 4 large portobello mushrooms, wiped of any dirt, washed and quickly dried, if necessary

 

Directions:
Preheat the grill. Preheat the oven to 350 degrees F.

  1. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and some salt. Wrap the garlic cloves in tinfoil and place on the tray in the center of the oven. Cook until tender when pierced with the tip of a knife, 20 to 25 minutes.

  2. In a medium bowl, whisk together the balsamic with 3/4 cup of the olive oil and the mustard.

  3. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons olive oil. Season with salt. Place them, stem-side up, on the hottest part of the grill. Cook for 3 to 4 minutes, you may see liquid starting to emerge from the stem area. Flip to the other side and cook for an additional 3 to 4 minutes. Transfer them to a tray and place in the center of the oven. Cook until they are tender when pierced with the tip of a knife, an additional 12 to 15 minutes. Season them lightly with salt.

  4. Remove the garlic from the oven. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange the mushrooms on a serving platter and top with the dressing. Serve immediately.

 


 

BARREL-AGED BALSAMIC

FINISHING SAUCE

 

This is a very rich and pungent sauce that marries well with rich, full flavored meat, game and fowl. Use it to place under an entree or drizzle on top before serving. Use it as a glaze on duck, lamb or game while roasting. This sauce can be made several days in advance and kept in the refrigerator. Simply warm in a microwave prior to serving.

 

  • 4 fl oz Big Sur Gourmet Barrel-aged Balsamic Vinegar

  • 4 fl oz red wine (full bodied, hearty: suggest Cabernet)

  • 1 1/2 tsp fresh garlic

  • 1/4 tsp sea salt 

  • 1/8 tsp cracked black pepper

 

Place all ingredients in a sauce pan. Simmer on medium heat for 20 minutes or until reduced by 50 % ( half). Adjust salt & pepper to taste. Strain through a wire sieve and let cool slightly before serving. Drizzle on roasted pork tenderloin or put some on a plate underneath pork, duck or lamb before serving.

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RIDEOUT DISTRIBUTING     SANTEE, CA 92071

Customer Service: 619-448-3233

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