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SOUTHWEST SKIRT STEAK SALAD & INFUSIO DIPS 1

SOUTHWEST SKIRT STEAK SALAD

2 pounds skirt steak

1 cup olive oil

Juice from 1 orange

Juice from 1 lime

6 cloves garlic, pressed

3-4 tablespoons Infusio Southwest Sea Salt Rub

Place skirt steak into a glass baking dish. Poke with a fork numerous times on both sides. Add olive oil, juice from orange and lime, and smear with the pressed garlic. Cover and place into the refrigerator for 60-90 minutes.

 

 

Remove from refrigerator for 30 minutes before cooking. Preheat grill to 400 degrees. Remove meat from oil.

 

Place meat onto the hot grill. For medium rare – cook first side for 4 minutes. Flip and cook other side for 3-4 minutes. Remove from heat, cover lightly, and let rest for 10 minutes. Slice on the diagonal and serve with Cilantro Green Goddess Dressing. 

 

CILANTRO GREEN GODDESS DRESSING

3 cups organic mayonnaise

8 green onions (white and green parts), roughly chopped

½ cup freshly squeezed lime juice

1 cup cilantro

 

Combine all ingredients in a blender and blend until smooth. Will keep in refrigerate for about 2 weeks.

 

SALAD

1 head Romaine lettuce, sliced

1 head red leaf lettuce, torn into pieces

5 baby bells (orange, red or yellow), thinly sliced

1 avocado, sliced

2 green onions, for garnish

2 limes, cut into wedges for garnish

 

 

To assemble, toss the lettuces with about ½ cup (or more to taste) of Cilantro Green Goddess Dressing. Place onto serving dishes. Top the lettuce with baby bells and sliced avocado. Fan 3-4 strips of Southwest Skirt Steak on the plate. Garnish with green onions, cilantro and lime wedges. Add a dollop of dressing next to the meat and serve.

 

 

INFUSIO CRUDITE AND BREAD DIPS

INFUSIO MEYER LEMON POMEGRANATE DIP

1/3 cup Infusio Meyer Lemon Olive Oil

2 tablespoons Infusio Pomegranate Balsamic

1 tablespoon Infusio Herbs de Provence Sea Salt Rub

 

Combine all ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette.

 

INFUSIO TUSCAN VANILLA FIG DIP

1/3 cup Infusio Tuscan Olive Oil

2 tablespoons Infusio Vanilla Fig Balsamic

1 tablespoon Infusio Tuscan Sea Salt Rub

 

Combine all ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette.

 

SOUTHWEST HUMMUS

1 cup hummus

2 tablespoons Infusio Southwest Sea Salt Rub

 

Combine ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette or pita chips.

 

BRILLAT with INFUSIO BLACK CHERRY BALSAMIC

1 wheel Brillat Savarin

Infusio Black Cherry Balsamic

Crusty baguette, warmed

 

Allow cheese to sit out for 2-3 hours to become soft. Serve with slices of warm, crusty baguette and a drizzle of Infusio Black Cherry Balsamic.

 

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Recipes from the Infusio Lunch 8

 Suzanne and Family

Here are the recipes for the beautiful lunch Caroline made using my brand new Infusio Sea Salt Rubs and Infusio Olive Oils and Balsamic Vinegars. These products make gourmet cooking so easy! Incredible flavors! I was so happy to see my brother Dan, my sister-in-law Mardi, and my darling niece Erin and her husband Steve. Family is everything! The Infusio line is available only at SuzanneSomers.com. YOU WILL LOVE THESE INCREDIBLE FLAVORS!!


 

PAN-FRIED LAMB CHOP LOLLIPOPS with POMEGRANATE BALSAMIC GLAZE

Makes 8 chops

Season all sides of the lamb chops with a thin layer of Infusio Tuscan Sea Salt Rub. Heat a saute pan on medium high, then add a few tablespoons of olive oil to coat the bottom of the pan. Add the chops in a single layer. Cook for approximately 2 minutes on the first side, then turn over when they are nicely seared and crusty. Cook for another 2 minutes on the other side. Turn the chops on their side to crisp the fat for another minute or two. Remove from pan and set aside.

In a small sauce pan, heat a few tablespoons of Infusio Pomegranate Balsamic. As soon as it bubbles, turn off the heat and spoon over the lamb chops as a glaze. Serve immediately.

Pork Chops in Pan

Pork Chops on Plate


 

BURRATA & PROSCIUTTO BRUSCHETTA

Makes 8 pieces

Heat a saute on medium high, then add a little olive oil. Add the prosciutto in a single layer and fry on both sides until crisp. Remove and drain on paper towels until cool. Crumble into pieces and set aside.

To make the toast points: Drizzle Infusio Basil Olive Oil on the baguette slices. Toast in an oven until lightly golden brown.

To assemble: Place a small amount of burrata on each toast point. Season with sea salt and freshly ground black pepper. Drizzle with Infusio Basil Olive Oil and Vanilla Fig Balsamic. Top with the crumbled prosciutto and serve immediately.

Prusciotto and baguette

 Pork Chops and Bruscetto


 

ENTRÉE

SHREDDED KALE & BRUSSEL SPROUTS SALAD with HERBS DE PROVENCE CHICKEN

Serves 4

To make Crispy Shallots: Place olive oil into a large saute pan over high heat. Add the shallots and toss in the olive oil until well coated. Turn the heat down to medium/low and cook for about 30 minutes, until golden brown and a little crispy. Season with sea salt and set aside.

To make chicken breasts: Preheat the oven to 350 degrees. Season the chicken breasts on both sides with Infusio Herbs de Provence Sea Salt Rub. Heat a large saute pan on medium high, then add olive oi. Add the chicken breasts, skin side down in a single layer. Cook for about 3 minutes until skin in seared and a nice crusty brown. Turn the chicken and cook the other side for 3 minutes. Remove from pan and place onto a baking sheet (or cook in the saute pan if it’s oven safe). Place into a preheated oven and finish cooking for about 5 minutes. Remove from oven and set aside for 5-10 minutes before slicing. Slice on the diagonal.

To assemble salad: Place shredded brussel sprouts and kale into a large bowl. Toss with Infusio Meyer Lemon Olive Oil, sea salt and freshly ground black pepper. Add dried cherries and pistachios and toss until well coated. Place the salad onto individual serving plates. Arrange 3-4 slices of chicken on top. Drizzle the salad and chicken with Infusio Black Cherry Balsamic. Garnish with crispy shallots and serve.

Chicken with Sea Salt Rub

Chicken Salad Completed


 

PEACH WHITE BALSAMIC ICE CREAM SUNDAE

Serves 4

Spoon a good quality vanilla bean ice cream into serving dishes. Drizzle with about a tablespoon of Infusio Peach White Balsamic. Garnish with toasted pine nuts and a sprig of fresh mint. Serve immediately.

Ice cream sundae

 

Suzanne, Caroline, and Bruce

 

Suzanne and Dan

Bruce and Dan

Chicken Piccata

Chicken Piccata 9


Two 6-ounce skinless, boneless chicken breasts pounded in 4 cutlets, each ¼” thick

Sea salt and freshly ground black pepper

1 tablespoons olive oil

¼ cup dry white wine

2 tablespoons drained capers

Juice from 1 lemon

1 tablespoon unsalted butter


Rinse the chicken breasts and pat them dry. Place each breast flat on a chopping block. With your knife parallel to the chopping block, slice the breast in half through the middle to make it half as thick. Pound each half with a mallet until ¼” thick. (Or ask your butcher to do this for you.) Season each breast with salt and pepper.

Place a skillet over high heat, add the olive oil and as many of the chicken slices as will fit in the pan without overlapping. Brown for 2 minutes on each side, then set aside in a warm oven.

Reheat the skillet over medium heat. Add the wine and reduce for 2 minutes or so, stirring constantly to scrap the browned bits off the bottom of the pan. Stir in the capers and lemon juice. Remove from heat and add butter, stirring until melted. Adjust the salt and pepper to taste. Pour the sauce over the chicken and serve. 

FENNEL SOUP WITH RICOTTA BRUSCHETTA 6

 

Sexy Forever Recipe Bible p. 44

This comforting soup is an easy one to throw together. Every soup is better with homemade stock, but I sometimes use boxed organic broth for this recipe and it still delivers. The warm fennel soup with the Ricotta Bruschetta really satisfies. Perfect for a light whole meal! If you are Somersizing on Level One, you can omit the bread and just add a generous dollop of ricotta into the soup.

Serves 6

3 tablespoons olive oil
5 shallots, thinly sliced
4 medium fennel bulbs, plus feathery ends for garnish
4 cups chicken stock
Sea salt and freshly ground black pepper
6 slices crusty bread
1 garlic clove, split in half
12 tablespoons ricotta cheese
Infusio Tuscan Olive Oil
Freshly grated Parmesan cheese

Slice a few of the feathery leaves from the tops of the fennel and set aside. Cut the stems off the fennel, leaving just the bulbs. Remove and discard any tough or bruised outer layers and slice the bulbs into ½ inch pieces.

Place a stock pot on medium high heat. Add the olive oil and the shallots. Saute for about 7 minutes, until translucent.  Add the stock and bring to a boil. Add the fennel. Cook until tender, about 20 minutes. Add a few of the chopped fennel leaves and season with salt and pepper.

Grill or lightly toast the bread slices. While still hot, rub the toast with the garlic clove. Brush the toast with a little Infusio Tuscan Olive Oil.

Spread ricotta cheese evenly over the toast and place each piece into a soup bowl.

Ladle the soup into the bowls, drizzling a little over the bruschetta. Add a little extra Infusio Tuscan Olive Oil over the top. Season with pepper and generous gratings of Parmesan cheese. Serve immediately. 

SMASHED BRUSSEL SPROUTS with Infusio Basil Olive Oil & Vanilla Fig Balsamic 0


1 large bag Brussel sprouts
Extra virgin olive oil
Sea salt & cracked black pepper
Infusio Basil Olive Oil
Infusio Vanilla Fig Balsamic

Preheat oven to 400 degrees.
Bring a pot of salted water to a boil. Trim ends off the bottoms of the Brussel sprouts. Par-boil the Brussel sprouts for about 7 minutes, until tender but still bright green. Drain in a colander. Place Brussel sprouts onto a baking sheet, then smash with a mallet or the bottom of a sturdy drinking glass. The result will be one thin sheet of Brussel sprouts, about ½” thick.. The thinner you smash, the crispier the end result. Drizzle with olive oil and season with sea salt and pepper. Place into oven for 30-45 minutes, or until the edges are browned and crispy. Before serving, drizzle with a small amount of Infusio Basil Olive Oil & Vanilla Fig Balsamic.

SMASHED TUSCAN POTATOES 0

8 Yukon Gold potatoes
Extra Virgin Olive Oil
Sea salt & cracked black pepper
Organic grass-fed unsalted butter

Preheat oven to 400 degrees.
Wash and pierce potatoes with a fork. Place onto a baking sheet and bake for an hour or until a fork easily pierces through the skin to the center of the potato. Remove potatoes from oven. Cover with a clean kitchen towel. Pound the potatoes with a mallet to create one thin layer of potatoes, about ½” thick. Remove towel. Drizzle the top with olive oil. Place back into the oven and broil for about 10 minutes. Watch closely so they don’t burn, and let broil until uniformly browned and very crispy. Remove from oven. Add a generous amount of butter, sea salt and pepper.