Delicious Gan Eden Salad Dressing

(Yields One Half Cup)

1/4 Cup Organic Gan Eden Infused Vinegar, 1/4 Cup Olive Oil (or another light Oil of your preference).
Optional Ingredients:  1/2 teaspoon of sugar or 1 teaspoon of honey,  1/2 teaspoon of fresh chopped garlic or 1/4  teaspoon of garlic powder, 1 tablespoon of your favorite mustard

(try Gan Eden Farms Whole Grain Mustard. Combine the ingredients in a jar with a tight fitting lid and shake until well blended.  Dressing will have to be remixed before serving as it will separate.  To delay this, the addition of mustard, mayonnaise, or honey will emulsify (stabilize) the mixture.

Tips: If using olive oil, do not refrigerate before use as olive oil will thicken.  Refrigerate after use and let sit out a few minutes before serving again to allow olive oil to come to room temperature.  Salad dressings taste better if they are allowed to sit for an hour or two.

Vinegar BBQ Sauce
1/4 cup Gan Eden Farms Chili Garlic Vinegar
4 tablespoons Gan Eden Farms Habenero Vinegar
1/4 cup tomato paste
1 and 1/2 tablespoon Creole mustard
1/4 cup brown sugar
 

Mix all ingredients together and brush liberally on meats before and after grilling.

Vinegar BBQ Sauce #2
1 bottle of Gan Eden Farms Herb Infused Vinegar
1/2 cup tomato paste 
2 tablespoon Creole mustard
1/4 cup brown sugar

Mix all ingredients together and brush liberally on meats before and after grilling.

Black Pepper Vinegar Sauce
1/4 cup Gan Eden Farms Vinegar 
1/4 cup extra virgin olive oil
3 tablespoons dijon mustard
2 teaspoons honey
1 teaspoon kosher salt
3/4 teaspoon coarsely ground black pepper

Combine the vinegar, oil, mustard, honey, salt and pepper in a blender and blend until smooth. The sauce can be made 1 day in advance, covered and refrigerated. Bring to room temperature before serving.

Smoky Barbecue Sauce
1 cup ketchup
2 large garlic clove, finely chopped
2 tablespoons dark brown sugar
2 tablespoons dark amber maple syrup
2 tablespoons Worcestershire sauce
1 1/2 tablespoons cider vinegar
coarsely ground black pepper

Put all ingredients for the sauce in a small pot and cook over medium low heat until the sauce thickens and the flavors combine, about 20 minutes

Spectacular Gan Eden Marinade for Meat, Seafood, or Tofu
1/2 Cup of Olive Oil (or another light oil preference), Salt and Pepper to taste
Optional Ingredients: 1 tsp of your favorite mustard, Worcestershire Sauce, Red Pepper Flakes to taste, Lemon Juice 1/3 Cup of Gan Eden Infused Vinegar, 

Combine all ingredients in a zip lock bag, seal and shake to mix.  Add your protein to the bag and shake again to distribute the marinade evenly.  Let marinate in the refrigerator for at least 20 minutes (no more than one hour for seafood).

Tips:  When marinating tough cuts of meat, it is best to let them marinate overnight.  The tougher the meat, the longer it can marinate (up to two days).  Flip the bag over a few times during the marinating period to distribute evenly

Chicken in Vinegar
3 1/2 pounds mixed chicken drumsticks and thighs
Salt and Pepper
3 tablespoons unsalted butter
1 head garlic broken into unpeeled cloves
1 cup Scarborough Fair Gan Eden Farms Vinegar
1 pound tomatoes roughly chopped
1 tablespoon tomato paste
1 bay leaf
1 cup chicken stock
Chopped fresh parsley leaves as needed

Season the chicken with salt and pepper. Melt 2 tablespoons of butter in a large skillet till foaming, then, a few pieces at a time, brown the chicken well on all sides. You're not cooking the chicken here; just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with your Gan Eden Farms vinegar and boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes and tomato paste. Add bay leaf. Simmer uncovered until the meat falls from the bone, about 30 minutes. Transfer the chicken to a dish, cover and keep warm.
Pour the stock into the pan juices and boil until thickened about 10 minutes. Strain into a saucepan and if its still not concentrated enough boil it down a little more. Whisk in the remaining tablespoon of butter. Season and pour over the chicken. Serve with chopped parsley, sprinkled over and with a bowl of roasted or mashed potatoes on the side.

Beer Batter Fish and Spicy Chips with Lemon-Habenero Tartar Sauce and Gan Eden Farms Vinegar
Spicy Chips:
2 tablespoons kosher salt
1 tablespoon ancho chili powder
4 large baking potatoes like russets about 3 pounds
Canola Oil for frying
1/2 tablespoon Cilantro Vinegar
1/2 Tablespoon Habenero Vinegar

Fried Fish:
Canola or peanut oil
2 cups all purpose flour, plus 1 cup for dredging
Salt and freshly ground black pepper
2 cups beer
3 large egg whites beaten to stiff peaks
3 pounds cod or haddock cut into 6 ounce pieces.
Lemon Habanero Tartar Sauce
Gan Eden Farms Vinegar

Spicy Chips:
Whisk together the salt and ancho powder in a bowl. Set aside. Cut potatoes into 1/4 inch thick fries. Place fries in a large bowl of cold water. Heat oil in a large straight sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color forms and remove to a sheet lined with paper towels. Just before serving increase the heat of the oil to 375 degrees F and fry the potatoes again in batches until golden brown. Remove to a sheet pan lined with paper towels and season with the spices and Gan Eden Farms cilantro vinegar.

Fried Fish:
Preheat a deep fryer or a deep pot filled halfway with oil to 360 degrees F. Whisk together the flour, 1 teaspoon salt, 1/2 teaspoon pepper and beer in a large bowl. Set aside for 10 minutes. Fold in the egg whites. Preheat oven to 300 degrees F. Season the fish with salt and pepper, dredge in flour, tap off excess then dip the fish in the batter and fry in batches until golden brown on both sides. Remove with a slotted spoon to a plate lined with paper towels. Transfer to a baking sheet and keep warm in the oven. Serve with chips, Lemon-Habanero Tartar Sauce and Gan Eden Farms Habanero vinegar.

Lemon-Habanero Tartar Sauce: 
3 cups lemon juice
2 anchovy fillets, chopped
1/2 habanero chopped
6 cornichon, finely diced (if you don't have cornichon, just use pickles)
2 tablespoons capers
Salt and freshly ground black pepper

Bring the lemon juice to a boil over high heat in a small saucepan and cook until reduced to 1/2 cup. Let cool.
Combine cooled lemon juice lemon juice, mayonnaise, anchovy and habanero in a food processor and process until combined. Scrape the mixture into a medium bowl and fold in the cornichon and capers and season with salt and pepper. Cover and refrigerate for at least 1 hour before serving.

Grilled Mango Salmon

Salmon Filet
Gan Eden Farms Mango Ghost Pepper Jam

Before starting your grill, remove the grate.  Then once grill has heated to your desired temperature, you can spray or oil your grate without it catching on fire.  Replace the grate carefully, than place the fish, skin side down on the prepared grate.  Cook to your desired temperature (closing the grill cover for a minute or two will help the fish cook through faster.  When it is almost as done as you would like it, baste the salmon with Mango Ghost Pepper Jam several times.  When your level of temperature desired is achieved, remove from grill and serve with some delicious veggies and rice.  Make sure to serve Mango Ghost Pepper Jam on the side for dipping

Argentinean Skewers with Sherry Vinegar Steak Sauce and Grilled Scallions with Gan Eden Farms Vinegar

1 cup packed fresh parsley
1 cup packed fresh cilantro leaves
2 heads garlic, unpeeled, halved horizontally
2 jalapeno peppers, tops trimmed
1/4 cup Canola Oil
1/4 cup Gan Ede Farm Vinegar
18 ounce sirloin cut into 1 inch dice
6 inch wooden skewers, soaked in cold water for at least 30 minutes
Salt and freshly ground black pepper
12 green onions trimmed

Combine the parsley, cilantro, garlic, peppers, oil and Gan Eden Farm Vinegar in a food processor and process until smooth. Transfer the mixture to a large baking dish, add the beef and toss to coat the mixture. Cover and refrigerate for at least 30 minutes or up to overnight.

Heat the grill to high.  Skewer 2 pieces of the beef onto 2 skewers so that the meat lays flat on the grill.  Season the meat on both sides with salt and pepper and grill until golden brown, slightly charred on both sides and cooked to medium-rare doneness, about 3 minutes per side.Brush the green onions with canola oil and season with salt and pepper.Grill for 2 to 3 minutes per side or until slightly charred and just cooked through.

Gan Eden Farms Vinegar Sauce
4 piquillo (you can substitute chipotle) peppers, drained and chopped or 2 roasted red peppers, drained and chopped
1/2 cup Gan Eden Farms Gourmet Vinegar
3 tablespoon Dijon Mustard
1 tablespoon prepared horseradish, drained
2 tablespoons honey
1 tablespoon molasses
2 teaspoons Worcestershire Sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender until blended smooth. Can be made a day in advance and refrigerated.

1 cup Gan Eden Farms Vinegar (any flavor of your choice)
4 cups water
2 tablespoons kosher salt
2 tablespoons freshly cracked black pepper
10 garlic cloves, smashed
3 pounds baby back ribs, silver skin removed, racks cut in 1/2
1/2 bottle of beer
1 yellow onions, peeled and quartered
BBQ sauce, recipe follows

Preheat an indoor or outdoor grill to high
Preheat the oven to 400 degrees F
In a large resealable bag or nonreactive container; combine the vinegar, water, 1 tablespoon of the salt and 1 tablespoon of the pepper, 4 of the garlic cloves and the ribs. Let sit at room temperature for 15 minutes only.
Remove the ribs from the brine and season both sides with the remaining salt and pepper.  Sear the ribs on an indoor grill or outdoor if available, until lightly browned.
In a large roasting pan, fitted with a rack, arrange the ribs on the rack and pour in half of the beer.  Drink or discarded the remaining beer.  Add the onion and remaining garlic cloves.  Cover the pan tightly with aluminum foil and put into the hot oven.  Reduce heat to 300 and roast for 1 1/2 hours.  Remove the foil and baste the ribs with the BBQ sauce.  Roast for 7 minutes, then turn the ribs over, baste again and roast for another 7 minutes.
Remove the ribs from the oven to a cutting board and slice between the ribs.  Arrange on a serving platter and serve.

BBQ Sauce
1 tablespoon olive oil
1/2 cup yellow onion
1 tablespoon minced ginger
4 tablespoons Gan Eden Farms Chili Garlic Vinegar
2 cups raspberries, frozen 
1/4 cup Gan Eden Farms Ghost Pepper Jelly
3 tablespoons molasses 

In a medium saucepan over medium high heat, add the olive oil. When the oil is hot, add the onion and cook until onion is translucent. Stir in ginger and cook for 1 to 2 minutes longer, being cautious not to burn the mixture.  Deglaze the pan with the Gan Eden Farm vinegar and then add the raspberries, Gan Eden Farms jelly and molasses. Stir to combine, then lower heat and simmer for 15 minutes.  Puree with an immersion blender, then strain through a sieve into a bowl or jar, to remove the seeds, pushing the sauce through as much as possible.  Can be stored, covered, in the refrigerator for up to a week

Chili Sliders
2 pounds ground sirloin
1/4 cup grated onions
Montreal steak seasoning or coarse salt and black pepper
1/4 cup Worcestershire sauce
1 teaspoon dried marjoram or mexican oregano, 1/3 palmful
1 teaspoon dried thyme
2 tablespoons ancho chili powder, a palmful
1/2 cup beer 
vegetable oil or olive oil, for drizzling
sliced yellow sharp cheddar, optional
good quality jarred refrigerated pickle slices
12 slider roll or brioche rolls 

Put the meat in a bowl with the grated onions and season with steak seasoning or salt and pepper, to taste. In a small bowl combine the Worcestershire with the herbs, chili powder and beer. Pour the herb mixture over the meat and mix thoroughly. Form the meat mixture into 12 sliders and drizzle with vegetable oil or olive oil. Put the burgers on the grill or griddle and cook for a few minutes on each side. Baste burgers liberally with barbeque sauce. Top the burgers with Cheddar and let it melt, if you prefer cheese burgers
Serve the burgers on slider rolls topped with pickle slices and a slaw

Flank Steak with Gan Eden Farms Vinegar and Greens: Low Carb
1 tablespoon extra virgin olive oil
1 pound flank steak cut into 2 equal pieces
kosher salt and freshly ground black pepper
1 clove garlic, minced
2 tablespoon Gan Eden Farms Vinegar
1 tablespoon chopped fresh oregano leaves or 1 tablespoon dried
1 tablespoon unsalted butter
5 ounces Italian salad blend

Heat the olive oil in a medium skillet over medium heat. Season both sides of the steaks with salt and pepper to taste. When the oil is hot and shimmering, add the steaks and cook, turning each once, until seared and rich mahogany, about 6 minutes per side. Transfer the steaks to a plate. Add the garlic to the pan and cook, stirring occasionally until aromatic, about 1 minute. Pull the skillet from the heat, add vinegar, and use a wooden spoon to scrape up any browned bits that cling to the pan. Stir in the oregano, butter, and add any juices from the steak, until the butter melts. Add the greens to the skillet, season with salt and pepper, and toss just until they begin to wilt, about 30 seconds. Slice the meat against the grain into thin slices, divide between 2 plates, top with the greens and the pan juices. Serve

Baked Fish 'N' Chips with Honey Vinegar
cooking spray
2 large potatoes, peeled and cut into 1/2 inch thick slices
salt and ground black pepper
1 cup all purpose flour
1 teaspoon baking powder
1/2 cup lowfat milk
1 large egg
1 1/2 pounds cod fillets, divided
1/4 cup Gan Eden Farms Vinegar 
1 tablespoon honey
Steamed spinach, for serving

Preheat oven to 425 degrees F. Coat a large baking sheet lined with foil with cooking spray
Arrange potatoes on baking sheet and spray with cooking spray. Season with salt and black pepper. Bake 25 minutes, or until golden brown and tender.
In a shallow dish, whisk together flour, baking powder and 1/2 teaspoon of salt. Whisk in milk and egg. Add cod fillets and turn to coat with batter. Add cod to baking sheet that's been lined with foil and sprayed with cooking spray and bake 8 to 10 minutes, until golden brown and fork tender
In a small bowl, whisk together vinegar and honey to serve as a dipping sauce. Serve 1 pound of fish and all  of the potatoes with this meal. Reserve 1/2 pound fish for another recipe.
Serve with 4 cups steamed spinach

Chicken in Vinegar
3 1/2 pounds mixed chicken drumsticks and thighs
salt and pepper
3 tablespoons unsalted butter
1 head garlic, broken into unpeeled cloves
1 cup Gan Eden Farms Scarborough Fair Vinegar
1 pound tomatoes, roughly chopped
1 tablespoon tomato paste
1 bay leaf
1 cup chicken stock
chopped fresh parsley leaves as needed

Season the chicken with salt and pepper. Melt 2 tablespoons of the butter in large skillet until foaming, then, a few pieces at a time, brown the chicken well on all sides. You are not cooking the chicken here: just making the skin crisp and giving it color, so 5 minutes per side is about right. Remove the chicken to a plate.
Add the garlic to the pan and cook about 10 minutes. Deglaze the pan with the Gan Eden Farms Vinegar an boil to reduce by half, 10 to 15 minutes. Return the chicken to the pan. Add the tomatoes, tomato paste, and bay leaf. Simmer, uncovered until the meat falls from the bone, about 30 minute. Transfer the chicken to a dish cover, and keep warm.
Pour the stock into the pan juices and boil until thickened, about 10 minutes. Strain into saucepan, and if it is still not concentrated enough for your liking, boil it down a little more. Whisking the remaining tablespoon of butter. Season, and pour over the chicken. Serve with chopped parsley, sprinkled over, and with a bowl of roasted or mash potatoes on the side