Recipes from the Infusio Lunch
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
- 8 single rib lamb chops
- Infusio Tuscan Sea Salt Rub
- Infusio Extra-Virgin Olive Oil
- Infusio Pomegranate Balsamic
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.
BURRATA & PROSCIUTTO BRUSCHETTA
Makes 8 pieces
- 4 slices prosciutto, thinly sliced
- 8 slices baguette
- Sea salt & freshly ground black pepper
- Infusio Basil Olive Oil
- Infusio Vanilla Fig Balsamic
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.
SHREDDED KALE & BRUSSEL SPROUTS SALAD with HERBS DE PROVENCE CHICKEN
- 12 shallots, thinly sliced
- Sea salt & freshly ground black pepper
- 3 bunches kale, deveined and shredded
- 4 cups brussel sprouts, shredded
- 8 oz. dried sour cherries
- 8 oz. shelled toasted, salted pistachios
- 2 chicken breasts, boneless and skinless
- Infusio Herbs de Provence Sea Salt Rub
- Infusio Meyer Lemon Olive Oil
- Infusio Black Cherry Balsamic
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.
PEACH WHITE BALSAMIC ICE CREAM SUNDAE
- Vanilla Ice Cream
- 4 tablespoons Infusio Peach White Balsamic
- 4 oz. toasted pine nuts
- 4 fresh mint sprigs, for garnish
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.