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We suggest that you just start sprinkling the blends on whatever you’re cooking tonight; but these recipes can give you some new ideas for cooking in your kitchen. Notes at the bottom of the recipes will give you additional ideas for exchanging flavors of blends you have on hand. Don’t forget to check out our simple chicken recipes!

Steak Sandwiches with Dark Chocolate Balsamic

 

1 (12-ounce) 1-inch thick New York strip boneless beef top loin steak
1 TBSP + 1 tsp Basiks at Home Hunter Blend
½ tsp Basiks at Home Dark Chocolate Balsamic Vinegar

Olive oil
2 yellow onions, sliced in rings
2 mini focaccia buns, sliced in 1/2
1/2 cup baby arugula

 

Season the steak liberally with Basiks at Home Hunters Blend. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat until it's almost smoking; then sear the steak on each side for 1 minute. Reduce the heat to low and cook the steak for about 7 to 10 minutes turning once, until very rare in the middle. Remove to a plate, drizzle with BAH Dark Chocolate balsamic vinegar and cover tightly with aluminum foil, and allow to rest for 10 minutes. Slice the steak into strips. Using the same sauté pan, heat 1 1/2 tablespoons of olive oil over medium heat. Add the onion and 1tsp Basiks at Home Hunters blend and sauté for 8-10 minutes, until the onions are brown and caramelized, stirring occasionally.
To assemble the sandwiches; layer the steak strips, and top with the caramelized onion rings. Place the baby arugula on top of the onion rings, and cover the sandwiches with the top half of the buns.


Melon Wrapped in Prosciutto with Dark Chocolate Balsamic


1 ripe Honeydew or Cantaloupe

10-15 thin slices of Prosciutto

10-15 thick wedge cuts of Asiago or Gruyere Cheese

3-4 TBSP Basiks at Home Dark Chocolate Balsamic Vinegar

½ cup toasted pine nuts

 

Toss pine nuts into a dry pan and cook over medium heat for 3-4 minutes, turning to brown. Remove from heat and let cool. Cut melon in half and remove seeds. Cut melon halves into ½” slices and remove rinds. Place a melon slice on a pieces of cheese and wrap both in Prosciutto and arrange on a platter. Sprinkle platter with toasted pine nuts. Drizzle Basiks at Home Dark Chocolate Balsamic Vinegar over the entire platter and serve.


Espresso Filet & Gorgonzola Crostini

2- 8 oz. filet mignons
2 TBSP minced shallots
1/4 cup instant espresso
1 tsp
Basiks at Home™ Authentic Southwest Blend
3/4 cup heavy cream
4 oz. crumbled Gorgonzola
1/4 cup dry white wine

1 tsp Basiks at Home™ Original Blend
Basiks at Home™ EVOO
1 French baguette, thinly sliced

Drizzle of Basiks at Home™ Dark Chocolate or Espresso Balsamic Vinegar

Mix together espresso Authentic Southwest Blend and Season filets on all sides with mixture.

 

In a sauce pan, sauté minced shallots in about 2 TBSP Basiks at Home olive oil, until translucent and fragrant. Add wine and stir for 1 minute, and then add the crumbled Gorgonzola, heavy cream, and Original Blend. Stir constantly until thick and reduced by half. Transfer to bowl and let cool, then refrigerate until ready to use

 

To prepare the bread, preheat the oven to 375 degrees F. Brush the bread slices on both sides with the olive oil and season lightly with Original Blend. Arrange on a baking sheet and bake until crusty and brown, about 10 to 12 minutes. Turn once about halfway through cooking.

For the filets, add 4 TBSP olive oil to saute pan. Heat the oil, add the filets, and sear about 1 minute on each side. Place the filets on a baking sheet and bake in a 400 degree F oven for 15 minutes. Tent with foil, let rest 5 minutes, and slice.

To serve, spread the chilled Gorgonzola on the crostini (bread) and top with a slice of filet. Drizzle lightly with Dark Chocolate or Espresso Balsamic Vinegar.