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Blog - White Truffle

Chipotle & Pineapple Grill Marinade, Harissa Aioli, & Truffled Butternut Squash Arancini

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Olive oil and balsamic are all over this plate, yet hidden from plain sight. The grass fed N.Y. steak for instance was marinated with a bright and delicious combination of Chipotle infused olive oil and Pineapple white balsamic vinegar with a little cracked pepper and sea salt. The aioli on the asparagus is made with Harissa infused olive oil, and the truffled butternut squash arancini was deep fried with Extra Virgin Olive Oil while the risotto was made with a splash of White Truffle oil.

Chipotle Olive Oil & Pineapple White Balsamic Grill Marinade

1/2 cup Chipotle infused olive oil

1/2 cup Pineapple white balsamic vinegar

2 tablespoons grainy mustard, or Dijon

1 tablespoon sea salt

cracked black pepper to taste

Combine all of the ingredients by whisking them together in a bowl, or place them into your blender and blend. Toss with your protein of choice and coat evenly. Refrigerate for the recommended time below. 

Marination times:

Boneless chicken: 1+ hour

Bone in chicken: 2+ hours

Steak: 2+ hours

Pork: 2+ hours

Shrimp / Fish: 1 hour


Immersion Blender Harissa Aioli

2 garlic cloves, minced

1/8 teaspoon Kosher salt

2 large egg yolks

1 tablespoon freshly squeezed lemon juice

1 teaspoon Sicilian Lemon white balsamic vinegar

1 1/4 cups Harissa infused olive oil

In a bowl or the container provided with your immersion blender, combine the garlic, lemon juice, balsamic, salt, and egg yolks. Place the immersion blender in the bowl and process in short pulses until smooth. With the motor running, add the olive oil in a slow, steady stream and process until smooth and blended. Season with salt and pepper.

Transfer the aioli to a small bowl, cover and refrigerate until ready to serve.

Makes 1 1/2 cups.

Truffled Butternut Squash Risotto

1 1/2 cups Arborio rice

2 cups hot vegetable or chicken stock

1/2 cups white wine

2 tablespoons Extra Virgin Olive Oil

1 teaspoon White Truffle oil

1 cup roasted butternut squash, coarsely mashed

1/2 cup finely diced onion

1/2 cup grated Pecorino Romano cheese

sea salt to taste

In a heavy bottom wide skillet or saute pan set over medium heat, saute the onion in the olive oil until translucent. Add the rice and saute until just lightly beginning to toast. Stirring all the while, add the wine and continue to saute and stir until it is absorbed. Add the stock by the half cupful stirring constantly until each a addition has been absorbed. When half of the stock is used, add the butternut squash and stir. Continue adding the remaining stock. Off heat, finish by adding the cheese and truffle oil. Adjust seasoning and serve as is, or if you will be making the arancini above, put into a covered container and refrigerate overnight.

Arancini

1/2 pound mozarella fresca in 1" pieces

1 1/2 cups of bread crumbs

1 cup flour

2 large eggs, beaten

Extra Virgin Olive Oil for frying

Heat the oil in a heavy bottom pan or fryer to 350 F. Grab two tablespoons of risotto and place in the palm of your hand. Make an indentation in the center of the rice and add a small piece of cheese. Form the ball around the cheese, dredge in flour, then in the beaten egg, and then into the bread crumbs. Preheat the oven to 200. Fry the arancini until the breadcrumbs are golden brown. Set onto a rack, and place into the oven to keep warm as you fry the remaining arancini.

Makes 8-10 arancini.

Recipe Provided by Rachel Bradley-Gomez

Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta 4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Extra Virgin Olive OilSalt & freshly ground pepper to taste Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat [...]

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