Recipes – Dana Shortt Gourmet

Recent Recipes

Spicy Strawberry Avocado Salsa

Oil + Vinegar – Pairing of the Month

Spicy + Sweet:

HARISSA infused olive oil
STRAWBERRY dark balsamic vinegar

This salsa is great with tortilla chips.  It is delicious spooned over grilled chicken, pork or salmon. You can also use it as a bruschetta topping with goat cheese or feta. Or, it can be added to a mixed green salad.

Spicy Strawberry Avocado Salsa

Ingredients

  • 2 cups strawberries, hulled & finely diced
  • 2 avocados, finely diced
  • ½ cup onion, finely diced
  • ¼ cup fresh cilantro, chopped
    (or use mint)
  • 1 teaspoon fresh lime juice
  • ½ teaspoon kosher salt
  • 2 tablespoons DANA’s Strawberry dark balsamic vinegar
  • 2 tablespoons DANA’s Harissa infused olive oil
    (or DANA’s Chipotle infused olive oil for a less spicy version)
  • tortilla chips, for serving

Method

  1. In a bowl, stir together everything except the tortilla chips.
  2. Serve with tortilla chips for dipping.

Seared Scallops & Tropical Salsa with Lemon Olive Oil & Grapefruit Balsamic

Oil + Vinegar – Pairing – Florida Sunshine:

LEMON fused olive oil
GRAPEFRUIT white balsamic vinegar

Seared Scallops & Tropical Salsa with Lemon Olive Oil & Grapefruit Balsamic

Ingredients

  • ¼ cup red onion, very thinly sliced
  • 2 tablespoons DANA’s Grapefruit white balsamic vinegar
  • ½ teaspoon granulated sugar
  • ½ avocado, diced
  • ½ pink grapefruit, diced (remove peel & white pith)
  • ¾ cup fresh sweet pineapple, diced
  • 1 tablespoon minced jalapeno peppers (seeds removed if you don’t want it very spicy)
  • 8 large sea scallops, (10/20 count)
  • 1 tablespoon all purpose flour
  • salt and pepper, to taste
  • 2 tablespoons DANA’s Lemon fused olive oil

Method

  1. Place red onions in a shallow bowl, add sugar and the grapefruit white balsamic vinegar. Stir to coat. Let sit for 20 minutes or so, until the onions are softened and lose their “raw” taste.
  2. In a medium sized bowl, combine the diced avocado, grapefruit, pineapple and jalapeno peppers. Set aside.
  3. Pat scallops very dry with paper towels. Season with salt and pepper. Place flour in a ziplock bag, add scallops and toss to coat.
  4. Heat a large sauté pan over high heat and add the lemon olive oil. Once pan is very hot, add scallops to pan, being careful not to crowd them.
  5. Cook scallops for about 2 minutes on each side (until each side of the scallop is seared golden brown). Set aside on plate, tent with foil to keep warm.
  6. Add red onions & the liquid to the avocado mixture, stir to combine.
  7. Place scallops on a plate and top with salsa. Serve over a bed of jasmine rice, if desired.

Notes

This salsa is also delicious served over cooked chicken breasts, sautéed shrimp or salmon (use the fused lemon olive oil to sauté).

Strawberry + Basil Camembert Baked in a Bread Boule

Oil + Vinegar – Pairing – Basil + Berries:

BASIL infused olive oil
STRAWBERRY dark balsamic vinegar

Strawberry + Basil Camembert Baked in a Bread Boule

Ingredients

For Bread Boule

  • 1 sourdough bread boule (round loaf of bread, approx. 675 grams)
  • 2 tablespoons DANA’s Basil infused olive oil
  • 1, 170 gram package of camembert or brie cheese
    (about a 4” round)
  • 5 large strawberries, washed and hulled
  • 1 tablespoon DANA’s Strawberry aged balsamic vinegar
  • white granulated sugar, optional
  • additional fresh bread for serving

For for Drizzling & Garnishing

  • 2 tablespoons DANA’s Basil infused olive oil
  • 2 tablespoons DANA’s Strawberry aged balsamic vinegar
  • 3 large strawberries, thinly-sliced

Method

  1. Preheat the oven to 450° F. (or preheat the BBQ).
  2. In a large bowl or pot, mash strawberries with a potato masher or fork. Add the balsamic vinegar. Taste, add a touch of sugar if necessary.
  3. Using a serrated knife, slice off the top of the loaf, a third of the way down. Slice the top into small pieces and set aside. Carefully remove most of the interior of the loaf so that the wheel of camembert can easily fit inside, being careful not to make holes in the crust. Brush the interior of the bread with the olive oil.
  4. Slice the camembert in half lengthwise. Place one half of the camembert inside the hole in the loaf of bread. Top with half of the strawberry mixture. Top with the other half of cheese and top with remaining strawberry mixture. Wrap tin foil around the outside of the loaf, leaving the cheese exposed.
  5. Place loaf on a baking sheet and bake for about 20 minutes or until cheese is melted and hot (check after 14 minutes – if the cheese is not starting to melt, cut it into smaller pieces so that it will melt more quickly).
  6. While the loaf is baking, make the drizzle: combine the remaining 2 tablespoons of olive oil with the remaining 2 tablespoons of balsamic vinegar in a mason jar or other jar with lid, shake well. Remove bread from oven, top with sliced strawberries & the drizzle mixture. Serve hot with bread for dunking.

Chipotle Chicken Kebabs with Mango & Pineapple

Oil + Vinegar – Pairing – Smokey, Spicy + Sweet:

CHIPOTLE infused olive oil
MANGO white balsamic vinegar

Chipotle Chicken Kebabs with Mango & Pineapple

Ingredients

  • 1/3 cup DANA’s Chipotle infused olive oil
  • 1/3 cup DANA’s Mango white balsamic vinegar
  • 2 cloves garlic, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 2 lbs. boneless, skinless chicken breasts, cut into 1½” cubes
  • 2 mangos, peeled and cut into chunks
  • 1 pint grape tomatoes, left whole
  • 1 pineapple (peeled & cored), cut into chunks
  • 1 red onion, peeled and cut into chunks
  • 18-20, 10” bamboo skewers, soaked in hot water for ½ hour before skewering (to prevent them from splintering)

Method

  1. Prepare marinade – in a large mason jar, combine the olive oil, balsamic vinegar, garlic, ginger, green onions and salt & pepper. Secure with lid and shake vigorously for about 10 seconds or until combined. Set aside.
  2. Place chicken cubes in a large ziplock bag, add marinade and coat all surfaces of chicken. Marinate overnight.
  3. Remove chicken from ziplock bag and discard marinade.
  4. Start skewering! Alternately thread chicken cubes, mango, grape tomatoes, pineapple and red onion onto skewers.
  5. Preheat grill to medium-high setting. Lightly brush grill with oil. Grill skewers for about 8-10 minutes, turning occasionally, until chicken is no longer pink in the middle. Drizzle with optional glaze (see below) before serving, if desired.

Notes

Optional Drizzling Glaze – Ingredients

  • ¼ cup DANA’s Mango white balsamic vinegar
  • ¼ cup DANA’s Chipotle infused olive oil

Optional Drizzling Glaze – Method

  1. Place the balsamic and olive oil in a mason jar or another container with a secure lid. Shake well until combined (about 10 seconds).

For extra spicy chicken, add a few teaspoons of pureed chipotle peppers in adobo sauce to the marinade.

Pork Tenderloin with Grilled Peaches

Oil + Vinegar – Pairing – Peaches & Provence:

HERBS DE PROVENCE infused olive oil
PEACH white balsamic vinegar

Pork Tenderloin with Grilled Peaches

Ingredients

For Pork & Grilled Peaches

  • 2 pork tenderloins, trimmed (about 1½ lbs. in total)
  • 3 tablespoons DANA’s Herbs de Provence infused olive oil
  • 3 tablespoons DANA’s Peach white balsamic vinegar
  • 2 tablespoons fresh thyme leaves
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely chopped
  • salt and pepper, to taste
  • 12 ripe peaches, peeled, halved & pits removed (to yield 24 halves)

For Peach Sauce

  • 2 tablespoons DANA’s Herbs de Provence infused olive oil
  • 2 tablespoons DANA’s Peach white balsamic vinegar
  • 12 grilled peach halves (see above)
  • salt and pepper, to taste

Method

For Pork & Grilled Peaches

  1. Put the pork tenderloins into a large ziplock bag. Place the oil, vinegar, thyme, Dijon and chopped garlic in a small mason jar. Shake well until combined and pour over the pork tenderloins, seal bag and rub to coat all surfaces of the pork. Marinate for a few hours or overnight.
  2. Preheat the grill to medium-high heat. Once the grill is hot, place the peaches cut side down, close the lid and grill for about 5 minutes or until they have grill marks. Turn peaches over and grill for a few more minutes. Remove from grill – reserve 12 peach halves to serve with the pork and reserve the remaining 12 peach halves for the peach sauce.
  3. Next, put the pork tenderloins on the hot grill grates, close the lid and grill for about 7 minutes. Turn the pork over, close the lid and grill for another 7 minutes or so or until the pork is cooked to your liking (an instant-read thermometer inserted into the middle of the thickest end of the tenderloin should read 145° to 150°F). Remove the pork from the grill and let rest for 5 minutes before carving (make the peach sauce while the pork is resting). Cut pork across the grain into 1/2-inch slices and serve drizzled with the peach sauce and grilled halved peaches.

For Peach Sauce

  1. Place peaches in a food processor or blender. Add the olive oil and balsamic vinegar and blitz until smooth – about 10 seconds. Season to taste with salt and pepper, if desired. Serve over top of pork.

Spiced Squash + Pear Soup

Oil + Vinegar – Pairing – Warm Christmas Spice:

BLOOD ORANGE infused olive oil
CINNAMON PEAR white balsamic vinegar

Spiced Squash + Pear Soup

Ingredients

  • 3 tablespoons DANA’s Blood Orange infused olive oil, divided
  • 5 shallots, peeled and chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, peeled and chopped
  • 5 lbs. butternut squash, halved and seeded
  • 3 ripe pears, peeled and sliced
  • 1 tablespoon fresh ginger, minced
  • 2 teaspoons cinnamon
  • 2 litres chicken or vegetable stock
  • 1 cup apple juice (or pear juice)
  • ½ cup whipping cream
  • salt and pepper, to taste
  • DANA’s Cinnamon Pear dark balsamic vinegar to drizzle on top of soup, as required

Method

  1. Preheat oven to 350° F.
  2. Line a baking sheet with foil. Brush foil with 1 tablespoon of the olive oil. Place squash halves, cut side down, on foil.
  3. Bake squash for about 60-75 minutes or until squash is fork tender and soft. Let the squash cool, then scoop out the flesh from the skin and set aside.
  4. Meanwhile, add the remaining 2 tablespoons of olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the shallots and cook for about 3-4 minutes or until softened. Add the celery and the carrots and cook for another 6-7 minutes or until softened. Add the pears, ginger and the cinnamon, stir and cook for another minute or two.
  5. Add the squash, stock and apple juice and bring to a boil. Reduce the heat and simmer, partially covered, for another 25 minutes or so. Remove from heat. Purée using a hand blender or in batches using a blender. Add whipping cream and season to taste with salt and pepper. Add more whipping cream, stock or juice if the soup seems too thick.
  6. Just before serving, drizzle some of the cinnamon pear balsamic on top of each bowl of soup.

Healthier Chicken Piccata with Capers

Oil + Vinegar – Pairing – Pucker Up:

LEMON fused olive oil
SICILIAN LEMON white balsamic vinegar

Healthier Chicken Piccata with Capers

Ingredients

  • 8 boneless, skinless thin-cut (1/4 to 1/2 inch thick) chicken breast cutlets
  • salt & pepper, to taste
  • all-purpose flour, for dredging
  • 2 tablespoons DANA’s all natural Butter flavoured olive oil, or 2 tablespoons of regular butter, divided
  • 2 tablespoons of DANA’s Sicilian Lemon fused olive oil, divided
  • 2 medium cloves garlic, sliced thin
  • ¼ cup DANA’s Lemon white balsamic vinegar
  • ½ cup chicken stock
  • ¼ cup capers in brine
  • ¼ cup fresh flat-leaf parsley, chopped

Method

  1. Season the chicken breasts with salt and pepper. Dredge chicken in the flour and shake off any excess.
  2. In a large skillet set over medium high heat, add 1 tablespoon of butter olive oil (or butter) and one tablespoon of the lemon olive oil.
  3. When the oil mixture is hot and glistening, place 4 pieces of chicken in the pan and brown lightly on both sides, about 2 minutes per side. Remove chicken and transfer to a plate. Add the remaining 1 tablespoon of butter olive oil & lemon olive oil to the pan and repeat with 4 remaining pieces of chicken. Transfer chicken to a plate.
  4. Reduce the heat to medium and add the garlic and capers to the pan (if the pan is dry, add another teaspoon or two of lemon olive oil). Stir for about a minute until the garlic is fragrant, being careful not to burn. Add the lemon balsamic and chicken stock, bring to a boil, scraping up any brown bits for extra flavour. Cook sauce for another 1-2 minutes until thickened. Taste and add salt and pepper if desired. Return all chicken to the pan and simmer for a few minutes. Transfer chicken to plate, top each portion with sauce and garnish with chopped parsley.

Strawberry Vanilla Balsamic Jam

Oil + Vinegar – Pairing – Sweet + Smokey:

CHIPOTLE infused olive oil
STRAWBERRY dark balsamic vinegar

Strawberry Vanilla Balsamic Jam

Ingredients

  • 12 cups strawberries, hulled
  • 2 packages (57 grams each) light fruit pectin crystals
  • 4½ cups granulated sugar
  • 1 vanilla bean
  • ½ cup DANA’s Strawberry dark balsamic vinegar

Method

  1. Put the strawberries into a large pot and mash the strawberries using a potato masher.
  2. Mix the pectin crystals with ¼ cup of the sugar and stir into the berries. Split the vanilla bean lengthwise and scrape seeds from the vanilla pod, add both the seeds and pod to the strawberries. Add the strawberry balsamic vinegar and stir again.
  3. Bring the mixture to a full rolling boil over high heat, stirring constantly with a wooden spoon. Add remaining sugar and return to a full rolling boil; boil hard for 1 minute stirring constantly. Remove from heat, let cool and discard vanilla pod.

Notes

This jam is also delicious spooned onto warm baked brie or stirred into Greek yogurt.

Tuscan Summer Salad

Oil + Vinegar – Pairing – Tuscan Summer:

TUSCAN HERB infused olive oil
RASPBERRY dark balsamic vinegar

Tuscan Summer Salad

Ingredients

  • 1, 142 gram (5 oz.) package of spring mix salad greens
  • 2 green onions, chopped
  • ½ cup cucumber, peeled and chopped
  • 1 small package (6 oz.) of fresh raspberries
  • 1 avocado, peeled and chopped
  • ½ cup goat cheese, crumbled
  • ¼ cup DANA’s Raspberry dark balsamic vinegar
  • ¼ cup DANA’s Tuscan Herb infused olive oil
  • 1, 2 oz. package of DANA’s sweet salad topper, or substitute ¼ cup of candied nuts of your choice

Method

  1. Make the vinaigrette by combining the Raspberry balsamic vinegar and the Tuscan Herb olive oil into a small mason jar or another jar with a lid, shake well until combined. Set aside.
  2. Place spring mix greens into a large bowl and top with the remaining ingredients. Drizzle with the vinaigrette and gently toss everything together until distributed.

Raspberry Smoothie

Oil + Vinegar – Pairing – Tuscan Summer:

TUSCAN HERB infused olive oil
RASPBERRY dark balsamic vinegar

Raspberry Smoothie

Ingredients

  • 1 frozen banana, peeled and cut into chunks
  • 2 cups milk (almond, soy or dairy)
  • 1-2 scoops protein powder
  • 1 cup frozen raspberries
  • 2 tablespoons DANAs Raspberry dark balsamic vinegar

Method

  1. Place frozen banana pieces, milk, raspberries and balsamic vinegar into a blender and blend on high speed for about 1 minute.
  2. Add protein powder and blend again for an additional 30-60 seconds.
Next Page