We are thrilled to have the honor of sharing a specially-tailored dinner created by the renowned culinary artist Chef Shanon. As a fan of Texas olive oils and balsamic vinegars, he has composed 4 recipes exhibiting his culinary mastery by keeping them simple enough for everybody to make at home. We thank Chef Shanon for graciously creating and sharing his delicious recipes and photos with us.
Chef Shanon's Recipe for Spatchcock Chicken on the Grill
1 whole chicken without innards
salt & pepper
1 Tbls. smoked salt – sea salt or kosher salt will work
Tools: poultry shears (I found mine in Albertsons) and a thermometer
Grill on medium to medium high heat. Grill skin side down for 25 minutes. Watch for flare ups. Flip and grill for another 30 minutes, watching to control flare ups. Remove from grill once internal temperature reaches 165 degrees F (thickest part of breast meat). Cover with foil and let rest 10 minutes.
Chef Shanon’s Recipe for Roasted Asparagus
Preheat Oven: 400 degrees Fahrenheit
1 lb. asparagus
salt & pepper to taste
Lay out asparagus on a baking sheet, sprinkle with olive oil, salt, and pepper. Cook in oven 5-7 minutes until bright green and tender. Remove.
Chef Shanon’s Recipe for Balsamic Glazed Mushrooms
Medium high heat
1 lb. cremini mushrooms or any mushroom you prefer
1 medium shallot - fine dice
2-3 cloves of garlic – minced
salt & pepper to taste (TT)
Heat oil and sweat shallots in a large sauté pan 3-5 minutes, add garlic and continue to sweat 2 minutes, add mushrooms and stir. Cook down another 5-8 minutes until mushrooms are tender. Add balsamic vinegar and stir to coat. Remove from heat.
Chef Shanon’s Recipe for Mediterranean Rice
1 cup rice (I use jasmine) - rinsed
½ cup cashews – chopped
½ cup raisins or craisins
¾ tsp. turmeric
½ tsp. cumin
½ tsp. chili powder
½ tsp. pepper
2Tbls. Arbequina Extra Virgin Texas Olive Oil or more to coat rice
2 cups water – hot tap water works
In medium sauce pan, heat oil on medium heat, when hot, add rice and stir to coat. Keep stirring to heat rice. Add spices and stir so spices coat/stick to rice. Add 2 cups of water. Bring to boil on high heat, cover and turn down heat to simmer. After 10 minutes add raisins and cashews, stir. Cook a few more minutes. Check for doneness (taste). Rice is usually done after 15 minutes.
Want more recipes and ideas of ways to use our Texas Olive Oils and Balsamic Vinegars? Follow our "Pin-spiration board on Pinterest:Follow Toodles Tea & Favorite Things's board Texas Olive Oil Pin-Spiration on Pinterest.