Recipe Roundup: Sigona’s Smoky Chipotle Olive Oil

The smoky flavor of this infused oil is great for adding a little heat to marinades for beef, chicken or seafood. Drizzle some over vegetables or pizza for a spicy meal. It also makes for an excellent, unique dipping oil for artisan breads, finishing oil for soups, pasta or grain dishes. It also pairs well with our tangerine balsamic or Navel orange fused olive oil.

Smoky Chipotle Olive Oil & Golden Pineapple White Balsamic Grill Marinade

You can use this marinade for pork chops, tri-tip or chicken thighs! The smoky Chipotle provides a layer of heat which pairs nicely with the sweetness of the golden pineapple, a flavor that intensifies and caramelizes as it cooks. Remember to reserve about 3 tablespoons of marinade before adding to your meat that can be used as a finishing sauce when serving. Recipe courtesy of Veronica Foods.
Marinating time 8 hours
Course condiment

Ingredients
  

Ingredients:

Instructions
 

  • In a medium bowl, whisk together until emulsified. Remove about 3 tablespoons and store in the fridge for drizzling over booked meat when served.
  • Add meat to a zip-top bag. Pour in the marinade and massage to coat well. Allow to marinate in the fridge for at least 8 hours, flipping the bag every couple hours.
  • Grill meat as desired; discard meat marinade.
  • In a small saucepan, heat the previously reserved marinade over medium-low for about 2 to 3 minutes. Drizzle sauce over the cooked meat just before serving, for more flavor.
Keyword grilling marinde, pork chops, tri-tip
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Smoky Tomato Relish with Chipotle Oil

Smoky Tomato Relish

This smoky, slightly spicy condiment is perfect for grilled meats, such as a rib-eye steak. It can be prepared ahead of time, and is easily served warm or at room temperature. Adapted from The Big Book of Backyard Cooking. Makes about 1 cup.
Course condiment
Cuisine American
Servings 2

Ingredients
  

Instructions
 

  • Heat the oil in a medium skillet over medium heat. Add the shallot and cook until soft, about 2 to 3 minutes. Add the rosemary and thyme and heat until fragrant. Add the balsamic and tomatoes; stir and then turn off the heat. Allow the mixture to sit to let the flavors meld while meat is grilled. Taste and add more rosemary and/or salt if necessary.
  • Serve the relish spooned over the top of grilled meats.

Notes

Sigona’s infused olive oils and balsamics are available in both our markets and online at www.sigonas.com.
Keyword meat, Sigona’s smoky chipotle infused olive oil, Sigona’s tangerine balsamic
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Esquites ~ Mexican Street Corn Salad

Esquites ~ Mexican Street Corn Salad

If you love elotes – and really, who doesn’t – then you’ll love this salad. We use our smoky chipotle oil to add another layer of flavor and a little heat to the dish, too. This is a great side for Taco Tuesday! Serves 4.

Ingredients
  

Ingredients:

  • 2 Tbsp Sigona’s smoky Chipotle olive oil
  • 2 cups of corn about 3 to 4 ears, cut from the cob
  • 3 mini sweet peppers halved, seeded and diced
  • 3 green onions chopped
  • 1 shallot diced, or 1/4 cup diced red onion
  • Half a jalapeño pepper seeded and minced
  • 1/4 cup chopped fresh cilantro plus more for garnish
  • 1 Tbsp sour cream or plain yogurt
  • 1 Tbsp mayonnaise
  • Juice of one lime
  • 1/2 tsp cumin
  • Black pepper to taste
  • Half a medium avocado chopped
  • Crumbled cojita about 1/2 cup, divided

Instructions
 

  • Heat the chipotle oil in a medium skillet over medium-high heat. Add the corn and sauté, stirring occasionally, until fragrant and some pieces are slightly charred. Remove from heat and transfer to a large bowl.
  • To the same bowl, add the peppers, onions and jalapeño.
  • In a small bowl, whisk together the sour cream, mayo, lime juice, cumin and black pepper. Stir the dressing into the corn mixture then gently fold in the avocado and half of the cojita.
  • Transfer to a serving bowl, top with remaining cojita and garnish with cilantro.

Notes

Sigona’s infused olive oils and balsamics are available in both market locations and online at www.sigonas.com
Sigona’s Smoky Chipotle Oil
Tried this recipe?Let us know how it was!

Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce

Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce

The combination of sweet, rich dark chocolate with the smoky, chipotle infused olive oil makes for a flavor not unlike a sweet barbecue sauce. At first you’ll taste the grilled, caramelized richness from the balsamic, followed by a mellow heat from the chipotle. Reducing the marinade with red wine provides a nice sauce for finishing the steaks. Serves 2.
Prep Time 8 hours
Cook Time 12 minutes
Course Main Course
Servings 2

Ingredients
  

Ingredients:

Instructions
 

  • Directions: In a bowl, whisk together 1/4 cup of the wine with the oil, balsamic, oregano, salt and pepper.
  • Place the steaks in a large zip-top bag. Pour in the marinade. Place in the fridge to marinate for at least 8 hours or overnight.
  • Remove the marinating steak from the fridge, allowing it to sit at room temperature for at least 30 minutes before grill time. Preheat an outdoor grill over medium-high heat. Reserving the marinade, remove the steak from and place on the grill. Cook 4 to 6 minutes per side, flipping once, for medium-rare. Adjust cooking times for desired doneness. Remove from the grill and allow to rest 5 to 10 minutes before slicing and serving.
  • While the steaks rest, make the pan sauce. Add the reserved balsamic to a large skillet over medium-high heat. Add the reserved 1/4 cup of wine and cook, stirring occasionally, until it is reduced by half, about 5 to 10 minutes. Remove from heat and whisk well before serving.
  • Serve the steak sliced, against the grain, or whole, with the pan sauce drizzled over the tip. Garnish with a sprig of oregano, if desired.
Keyword Sigona’s Dark Chocolate Balsamic, Sigona’s smoky chipotle infused olive oil
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Turmeric and Smoky Chipotle Roasted Cauliflower

Roasting a whole head of cauliflower is so simple, beautiful and delicious. The process also gives the vegetable a smooth texture and mellow flavor, which pairs well with bright turmeric and the smokey chipotle from our infused oil. Recipe inspired by Bondi Harvest. Serves about 6.

Ingredients:

  • 1 whole cauliflower
  • 1/4 cup of Sigona’s Smoky Chipotle Olive Oil
  • 1 navel orange
  • 1 Tbsp. turmeric
  • Salt and black pepper
  • Chopped cilantro, for garnish
  • Optional: Plain yogurt, for serving

Directions: Preheat oven to 400°F.

In a small bowl, whisk together the olive oil, orange zest, turmeric, salt and black pepper.

Slice the orange into 1/4-inch discs and lay them in a single layer in the bottom of a tall, oven-proof pot or sauce pan wide enough so the cauliflower fits, but not much wider than the head itself.

Place the cauliflower on top of the orange slices and slowly pour or spoon the olive oil mixture over the cauliflower. Make sure the entire cauliflower head is covered.

Cover the pot with a lid or foil and place in the oven for 20 minutes. Uncover and cook for another 20 minutes.

To serve, either slice the cauliflower into steaks or wedges. Sprinkle with cilantro and add a dollop of yogurt, if desired.


Grilled Corn Salad with Avocado and Cilantro-Lime Dressing

This salad is fresh, crisp and flavorful, not to mention simple, healthy and delicious. It’s fantastic as a side salad, a topper for fish tacos, shrimp quesadillas or even over greens. Introduce another layer of flavor by choosing from one of our infused oils. Make it dairy-free by leaving off the cheese. Serves 4.

Ingredients:

  • 3 ears of local corn
  • 3 Tbsp., divided, Sigona’s Smoky Chipotle Olive Oil or Sigona’s Cayenne Chili Oil or a seasonal plain Sigona’s Fresh Press Extra Virgin Olive Oil (We have many oils, plain and infused, from which to choose!)
  • 1/4 cup chopped cilantro
  • 2 Tbsp. fresh lime juice
  • 1/4 tsp. Kosher salt
  • A pinch or two freshly ground black pepper
  • 2 or 3 mini sweet peppers, sliced into rings, seeds removed
  • 2 green onions, sliced on the bias
  • 1 cup halved grape or cherry tomatoes
  • 4 radishes, thinly sliced
  • Half a large avocado, peeled and sliced
  • Optional: Cotija or feta cheese, for sprinkling

Directions: Heat an outdoor grill or indoor grill pan over medium-high heat. Rub the ears of corn with 1 1/2 tablespoons of olive oil, then place on the grill to cook. Rotate the ears about every 2 to 3 minutes until all sides are cooked with nice grill marks. Set aside and allow to cool to the touch.

In a large bowl whisk together the cilantro, lime juice, salt and pepper. While whisking, drizzle in  remaining 1 1/2 tablespoons olive oil until emulsified. To the bowl, add the peppers, green onions, tomatoes and radishes. Slice the kernels of corn off the ears and add to the bowl. Use a large spoon to fold everything together until well coated in the dressing. Transfer to a serving dish.

Top the salad with sliced avocado and add cheese, if using.


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