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The Olive Store's espresso sliders

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WJBK - Espresso Sliders

Ingredients:
1 lb ground round
1 tsp salt
1 tsp black pepper
1 Tbl Espresso Balsamic
Buns

Method:
Mix ingredients and put about 1/2 on a cutting board.Roll with a pin until about 1/4" thick.Cut into squares with a pizza cutter. Wax and/or parchment paper will keep meat from sticking to the board. Cook on flat top or griddle about 2 minutes per side. Serve on buns with balsamic onions.

Balsamic Onions

Ingredients:
1 White or Yellow Onion
1 Tbl Butter Extra virgin olive oil
1/2 Tbl Lavender Balsamic

Method:
Slice onion into long pieces and sauté in the Butter extra virgin olive oil on low to medium heat. Take your time and let the onions sweeten and golden without over cooking. They should be soft, not crispy. Toss with lavender balsamic.

Thai Udon Salad

Ingredients:

1 Red Pepper julienned
1 Yellow Pepper julienned
1/2 Red Onion diced
3 Green Onions chopped
1/2 lbs pea pods julienned
1 lb udon noodles
1/2 cup cranberry pear balsamic
1 Tbs soy sauce
1 Tbs sesame oil
1 Tsp crushed red pepper
1 Tsp ginger
Cilantro to taste

Method:

Combine all ingredients and toss.

Braised Baby Back Ribs
Mango Tango Chipotle Braising Liquid

Ingredients:

1/2 cup honey serrano balsamic
1/2 cup white wine (any cheap)
3 Tbs of Worcestershire
2 cloves of garlic chopped

Method:

Hand mix rub and massage into ribs.Seal in bags or wrap on cookie sheet and refrigerate for at least one hour. Combine braising liquid ingredients and heat until simmering (can also be microwaved 1 minute). Wrap ribs in foil pouch with one end opened and divide liquid between the two. Seal and cook for 3 hours at 250 degrees. Remove ribs from oven and reduce braising liquid to make a glaze. Cut ribs into two rib portions, toss with glaze and serve.

Dessert Pasta

Ingredients:

1 lb of Rainbow Farfelle 
1/4 cup of sugar
1/4 cup Pear Cinnamon Balsamic
1/4 cup maple syrup
1/2 golden raisins
1/2 chopped walnuts
1 cup sour cream or yogurt
1 Tbs Espresso Balsamic

Method:

Bring enough water to cook pasta to a boil and add the sugar.Cook the pasta until done in a sauté pan warm the balsamic and syrup together. Add raisin and walnut. When pasta is done, drain and toss in pan. Plate pasta portions. Mix Espresso Balsamic with sour cream or yogurt and add a dollop upon each portion of pasta. Serve.


 
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