Grilled Steelhead with Cherry Reduction

Grilled Steelhead with Cherry Reduction

ATTILIOS Cherry Balsamic Vinegar ATTILIOS Blood Orange EVOO 1 Steelhead (rainbow trout) Salt and freshly ground black pepper to taste Lightly grill (or sauté) fish as desired. Reduce balsamic in a small pan for 5-8 minutes. Whisk in EVOO. Dress plate with sauce and...
Mixed Greens with Cherry Balsamic Vinaigrette

Mixed Greens with Cherry Balsamic Vinaigrette

1 cup frozen sweet cherries, thawed and drained 3 Tbsp. ATTILIOS EVOO, 1 cup sugar ½ cup ATTILIOS Cherry Balsamic Vinegar 2 cups pecans 3 heads Belgian endive, cleaned 1 Tbsp. shallots, finely chopped 2 oz. baby spinach, cleaned Salt and pepper, to taste 1 head Bibb...
Seasoned Walnuts with Chocolate Balsamic Glaze

Seasoned Walnuts with Chocolate Balsamic Glaze

2 1/2 cups water 1/2 cup ATTILIO’S Chocolate Balsamic Vinegar 1 can (11.5 oz.) walnuts 1/3 cup sugar 2 Tsp. Italian seasoning, crushed 1 Tsp. orange zest 1/2 Tsp. kosher salt Heat oven to 325°F Bring the water and vinegar to a boil in a medium saucepan over medium...
Chocolate Balsamic Steaks with Bleu Cheese

Chocolate Balsamic Steaks with Bleu Cheese

4 8-oz beef loin, strip or tenderloin steaks cut 1” thick 2 Tsp. Freshly ground black pepper Salt to taste 1 cup crumbled blue cheese (4 oz.) ATTILIO’S Chocolate Balsamic Vinegar Reduce the balsamic by ¼ to ½ and set aside. Sprinkle meat with freshly ground black...