Welcome to Drizzle Olive Oil and Vinegar Tasting Room



Recipes

Shrimp and Andouille over White Cheddar Grits

Posted by Dana Driscoll on

Shrimp & Sausage 1 1/2 pounds 21-25 wild shrimp 1/2 pound Andouille sausage, cut in 1/2" dice 1 large shallot, minced 2 medium cloves garlic, minced  1 teaspoon garlic powder 1 1 teaspoon fresh ground pepper 1 tablespoon smoked paprika 1 tablespoon dried thyme 1 teaspoon salt 2 tablespoons Drizzle Baklouti Fused Olive Oil Shrimp Stock (optional) chicken broth or stock will work here 3 cups water shrimp shells 2 teaspoons sea salt  Grits  2 1/2 cups shrimp stock 1/2 cup heavy cream  3/4 cup quick grits sharp white cheddar cheese, shredded (1 cup) Salt and freshly ground pepper 3 tablespoons Drizzle Fused Baklouti...

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Panzanella Salad with Mozzarella Fresca

Posted by Dana Driscoll on

Salad1 sweet or sour baguette  (torn in to pieces)2 pounds sweet, juicy heirloom tomatoes, diced 1"1/2 cup pitted olives, 1/2 cup torn basil leaves1/4 cup torn flat leaf parsley leaves8 oz. mozzarella fresca 1/4 cup freshly grated Pecorino 2 tablespoons Drizzle Basil Olive OilDressing 1/3 cup Drizzle Basil Olive Oil3 tablespoons Drizzle Oregano White Balsamic1 teaspoon flat leaf parsley, finely chopped2 garlic cloves super finely minced fresh ground pepper1/2 teaspoon of sea saltPreheat the grill or your broiler.  Toss the torn bread with Basil Olive Oil, and either grill it until nicely browned on the edges and crisp, or place on a sheet...

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Avgolemono Soup With Baklouti Olive Oil

Posted by Dana Driscoll on

Ingredients8 cups good quality chicken stock or broth1 cup short grain starchy rice2 large shallots, or 1 medium onion diced1 bay leaf2 large fresh eggs1 pound chicken breast cut in 1" dice1/3 cup fresh squeezed lemon juice1/3 cup + 2 tablespoons Drizzle Baklouti Green Chili Olive Oilcopious amounts of fresh cracked peppersea salt to tasteDirectionsIn a large stock pot, heat 2 tablespoons Baklouti Olive Oil over medium heat.  Add the diced shallots and saute until soft, approximately 2 minutes.  Add the chicken stock, chicken breast, bay leaf, and rice to the pot and bring to a simmer for approximately 30...

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Lemongrass Mint Chicken in Lettuce Cups

Posted by Dana Driscoll on

·       1 pound ground chicken ·       1 tablespoon plus 1 tsp. Thai or Vietnamese fish sauce ·       4 tablespoons Drizzle Lemongrass Mint Balsamic ·       1/4 cup good-quality soy sauce ·       1 tablespoon lime juice ·       2 teaspoons peanut butter, chunky or smooth ·       4 tablespoons Drizzle Garlic Olive Oil 1·       2 garlic cloves, chopped ·       1 medium carrot, diced  ·       8 canned water chestnuts, chopped  ·       2 green onions, chopped  ·       2 tablespoons minced lemongrass ·       1 or 2 jalapeño chiles, chopped ·       3/4 cup finely diced cucumber  ·       1/2 cup salted roasted peanuts, chopped         Salt ·       12 lettuce-leaf "cups," using iceberg or butter lettuce, or a mix   Preparation 1.     Mix...

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Spinach and Basil Pesto

Posted by Dana Driscoll on

1 cup packed fresh basil leaves, washed and dried 1 cup packed fresh baby spinach leaves, washed and dried 1/2 cup grated Pecorino Romano cheese 3 cloves of garlic, peeled 1/2 cup Drizzle Extra Virgin Olive Oil  1/4 cup toasted pine nuts (optional) 2 teaspoons kosher salt or to taste   Directions   In the jar of your blender add the salt, garlic, spinach, and basil followed by the cheese, nuts, and olive oil.  Process on low until smooth, about 10-15 seconds, stopping the machine to scrape down the sides as necessary.  Prepare  your favorite cut of pasta and toss...

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