White Balsamic Vinaigrette
2 ounces White Balsamic Vinegar
3 ounces Extra Virgin Olive Oil
½ teaspoon Chiffonade Basil
Pinch Kosher Salt
Pinch White Pepper
Combine vinegar, basil, and seasonings. Slowly whisk in olive oil.
2 Cups Fresh Basil
½ ounce Garlic
2/3 cup Grated Reggiano Cheese
1/3 cup Grated Romano Cheese
½ cup Olive Oil
Pinch of Black Pepper
Using a food processor or blender chop the garlic and basil. Drizzle in olive oil, stop and scrape down sides. Add the cheese and pepper and pulse until well blended.
Combine ½ cup pesto with ¼ cup olives oil
Crab and Avocado Stack
2 ounces of Lump Crab Meat
½ Avocado cut ½"x1/2"
3 Thick Slices of Tomato
1 ounce Pesto Oil
1 ounce White Balsamic Vinaigrette
Salt and Pepper
1 Tablespoon Chiffonade Basil
1 ounce Balsamic Vinaigrette
Season tomato slices with salt and pepper.
Toss crab with white balsamic vinaigrette and basil
Place 1 slice of tomato on a plate, top with 1/3 of the chopped avocado then 1/3 of the crab mixture. Repeat with the other slices of tomato to make a neat stack.
Garnish with some additional chiffonade basil. Then drizzle pesto oil and balsamic vinaigrette on and around the stack.
2 cups Apple Cider or Juice
½ Cups white sorghum syrup
¼ limes, fresh juiced
Bring Cider to a boil and allow to reduce by ½ or a thick syrupy consistency
Stir in Sorghum and lime juice allow to cool and store in the refrigerator
Take fresh Brussel sprouts and slice ¼ inch thick
Fry 2 cups at 365 degrees for 30 seconds until crispy and toss with crispy bacon pieces a pinch of salt and pepper and 2 tablespoons of your sorghum syrup.