Cuisine

Tomatillo Lime Serrano Salsa

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  • 1 Tbsp Shrub Drinks Tomatillo Lime Serrano Shrub
  • ½ lb Tomatillos – husk removed, washed well & diced small
  • ¼ cup red onion, diced small
  • 1 small clove garlic, minced
  • ⅓ cup roughly chopped cilantro
  • ½ to 1 minced serrano chile (more or less to taste: HOT!)
  • 1 small avocado, diced small
  • ½ tsp salt

In a small bowl, mix all ingredients except avocado.
Just before serving carefully stir in avocado.
Taste and adjust seasoning.

Serve with chips or as a fresh salsa to top sautéed or grilled chicken or fish.

TSL Jicama Salad

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  • 2 Tbls Shrub Drinks Tomatillo Lime Serrano
  • 1 large jicama, about 1½ lbs
  • 1 bunch fresh cilantro
  • 1 large lime
  • ½ medium purple onion, finely chopped (optional)
  • Salt and freshly ground black pepper

Peel the jicama and cut into julienne sticks.
Place in a bowl, and grate the peel of the lime over.
Cut the zested lime in half and squeeze one half over the jicama.
Add the mince onion, if using
Finely mince the cilantro. Add it to the bowl.
Pour the Tomatillo Lime Serrano Shrub over the ingredients in the bowl and stir to mix well.
Season with kosher salt and fresh ground black pepper to taste. Refrigerate.

Use as a palate cleansing side salad with any spicy dish,
or as a garnish for your favorite taco.

Shrub Drinks Vinaigrette

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Shrubs make great vinaigrettes, each imparting a distinctive flavor. This vinaigrette recipe is good for all Shrubs (you may wish to make slight adjustments to compliment the flavor of any one Shrub, such as type of vinegar):

  • 2 Tablespoons of your favorite Shrub Drinks shrub
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons Aged Balsamic Vinegar or Your Favorite Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt and fresh ground Black Pepper, to taste

In a small bowl, whisk together the Shrub, Dijon mustard and vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the dressing emulsifies.
Dress the salad, and enjoy!

Enjoy this vinaigrette on one of these suggested salads.

A Favorite Salad with Shrub Drinks Strawberry Balsamic Black Pepper Shrub Vinaigrette.
For the Salad, we suggest:
SBBP Shrub Vinaigrette (above vinaigrette recipe made with Shrub Drinks’ Strawberry Balsamic Black Pepper Shrub)
Belgium Endive, Escarole and Radicchio
Roasted Almonds * Slivers of Fresh Shallot
Fresh or Dried Strawberries
Feta Cheese, crumbled

A classic spinach salad would also be great with the SBBP vinaigrette

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A Favorite Salad with Shrub Drinks Apple-Lemon-Ginger Shrub Vinaigrette.
For the Salad, we suggest:
Apple-Lemon-Ginger Shrub Vinaigrette (above vinaigrette recipe made with Shrub Drinks’ Apple-Lemon-Ginger Shrub)
Dark leafy greens of your choice, we use Arugula and Purple Kale
Toasted Pecan Halves * Slivers of Fresh Shallot
Thin slices of Crisp Apple, peeled or not
Bleu d’ Auvergne or your favorite blue veined Cheese, crumbled
Finely minced Candied Ginger for optional garnish

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A Favorite Salad with Shrub Drinks Life Changing Pineapple Shrub Vinaigrette.
For the Salad, we suggest:
Pineapple Shrub Vinaigrette (above vinaigrette recipe** made with Shrub Drinks’ Life Changing Pineapple Shrub)
Mixed Greens or Cabbage; Fresh or Dried Pineapple
Diced Avocado; Thinly Sliced Red Onion
Salt and Pepper to taste

** Basic vinaigrette made with or without Dijon

SBBP Caramelized Onions

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  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • 4 large red onions, peeled, cut in half and sliced
  • Salt & pepper
  • 1/2 Lemon
  • 2 Tbsp Shrub Drinks Strawberry Balsamic Black Pepper Shrub

Heat the oil and butter in a large saute pan over medium heat. Add the onions. Season with salt & pepper. Cook slowly over low heat about 30 minutes, stirring frequently, until the onions are soft and are beginning to brown. Add the Shrub, continue cooking until the onions are caramelized. Add a squeeze of lemon juice. Taste and adjust the seasoning.

Great on grilled meat or veggies.
Wonderful as a topping for baked potatoes or salad.

A Favorite Salad with Shrub Drinks Apple Lemon Ginger Shrub Vinaigrette

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Shrub Drinks Apple Lemon Ginger Vinaigrette

  • 2 Tablespoons Shrub Drinks Apple Lemon Ginger Shrub
  • 1 Tablespoon Dijon Mustard
  • 2 Tablespoons White Balsamic Vinegar
  • 1/3 Cup Extra Virgin Olive Oil
  • Salt and fresh ground Black Pepper, to taste
In a small bowl, whisk together Shrub Drinks Apple Lemon Ginger Shrub, Dijon mustard and white balsamic vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the dressing emulsifies.

 

For the salad, we suggest:

  • dark leafy greens of your choice, we use Arugula and Purple Kale
  • toasted Pecan Halves 
  • slivers of Fresh Shallot  
  • thin slices of Crisp Apple, peeled or not
  • bleu d’ Auvergne or your favorite blue veined Cheese, crumbled
  • finely minced Candied Ginger
Dress the salad, and enjoy!

Chicken or Pork with Pineapple Shrub

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Shrub Drinks Pineapple Marinade

  • 2 Tablespoons Shrub Drinks Pineapple Shrub
  • 3 or 4 cloves, Fresh Garlic, finely minced
  • ¼ Cup Soy Sauce, we like to use
  • 1 Tbs. grated Fresh Ginger root
  • ¼ Cup Fresh Lime Juice
  • 2 Tbs. Canola Oil, or other neutral cooking oil
  • Salt and fresh ground Black Pepper, to taste 

In a small bowl, whisk together Shrub Drinks Pineapple Shrub, Dijon Mustard and White Balsamic Vinegar. Add salt and pepper. Dribble the olive oil in slowly while whisking, until the mixture emulsifies.

The Chicken:

Marinate 4 boneless, skinless Chicken Breasts, 4 boneless center-cut Pork Chops or 1 whole Pork Tenderloin in Shrub Drinks Pineapple Marinade for about an hour. Remove from marinade and pat dry. Season lightly and grill or saute to desired doneness. Serve with Pineapple Salsa. (Recipe below)

Pineapple Salsa:

  • 1 large, ripe Avocado, finely diced
  • 1 Cup (about ½) Fresh Pineapple, finely diced
  • 1 small, Purple Onion, minced finely
  • 1 or to taste, Fresh Serrano Chile, finely minced
  • 1 Cup Fresh Jicama, finely diced
  • ¼ Cup, Fresh Cilantro, minced finely
  • 2 Tablespoons Shrub Drinks Pineapple Shrub
  • Salt to taste 

Combine all ingredients for the salsa. Taste and adjust seasoning. Serve this delightful salsa with your chicken or pork, either on top or alongside.

Roasted Pork Tenderloin with Shrub Drinks Balsamic Cherry Pan Sauce

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  • 1 1-1 ½ pound pork tenderloin, trimmed and patted dry
  • salt and pepper
  • 2 tablespoons canola or vegetable oil
  • 2 large shallots, finely chopped
  • 1 large clove garlic, finely chopped
  • 3 tablespoons Shrub Drinks Balsamic Cherry Shrub
  • 1 ½ cup low sodium chicken stock
  • ½ cup dried cherries soaked in ¼ cup bourbon for ½ hour
  • 2 tablespoons unsalted butter

Preheat oven to 400 degrees.

Heat the oil in an ovenproof sauté pan. Season the pork with salt and pepper. When the oil is glistening, place the tenderloin in the pan and sear it until nicely browned on all sides. Place the pan in the oven to finish cooking the pork to an internal temperature of 145 degrees about 7 to 12 minutes. Take the pan out of the oven and remove the tenderloin to a plate and loosely tent the meat with aluminum foil. Strain the cherries, reserving the liquid. Set aside.

While the meat rests, place the pan over medium heat. Add the shallots and sauté until softened. Next, add the garlic and cook for a minute or 2 more. Be careful not to let the garlic get too brown or it will become bitter. Deglaze the pan with the ShrubDrinks Balsamic Cherry Shrub and the strained bourbon soaking liquid. It will reduce and begin to stick. Deglaze the pan again with the chicken stock, scraping up the browned bits on the bottom of the pan. Add the dried cherries. When it has reduced by about half, add any juices from the resting pork. Continue reducing to a sauce consistency. Off heat, swirl in the butter one tablespoon at a time to finish the sauce. Taste and adjust the seasonings.

Slice the pork on the diagonal about an inch thick. Place on a platter. Spoon some of the sauce over the top. Serve the remaining sauce at the table.

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