May 14 | Lunch Break | WGNTV.com | WGN TV

May 14

Author Brad Thor - The Olive Tap

Brad Thor

www.bradthor.com

To purchase a copy of the book:
The Last Patriot

Upcoming Events

Tuesday, July 1, 2008
7 p.m.
Borders
830 N. Michigan Ave.
Chicago

Wednesday, July 2, 2008
7:30 p.m.
Barnes & Noble
55 Old Orchard Center
Skokie

The Olive Tap
308 Old McHenry Road
Long Grove
(847) 478-8741
www.theolivetap.com

PROSCIUTTO WRAPPED ASPARAGUS SPEARS WITH ASIAGO & BALSAMIC VINEGAR
Serves 6

Ingredients:
1 bunch of fresh Asparagus spears
2 oz thinly sliced Prosciutto or dry cured ham
2 scallions, pale green and white parts only, thinly sliced lengthwise
Coarsely grated Asiago cheese
Olive Tap Traditional (18 year) Balsamic Vinegar
Sea Salt and freshly ground black pepper

Directions:
Remove the top three inches of the asparagus spears (reserved the bottoms for an omelet, soup or salad). Brush with olive oil and grill until just tender. A slight char is preferable and brings out extra flavor. Allow to cool.
Slice Prosciutto lengthwise into 2-inch wide strips, and cut the scallion strips into 3-inch lengths.
Place a few scallion strips next to an asparagus spear and wrap tightly with the Prosciutto, allowing the top of the spear to show. Place on a serving dish, drizzle with the Balsamic Vinegar, and top with Asiago cheese, sea salt, and pepper.

SPRING GREENS WITH STRAWBERRIES AND WALNUTS
Serves 6

Ingredients:
1 lb. Spring Mix salad greens
1 small red onion, sliced
1/2 lb. large fresh strawberries cut lengthwise into 1/4 inch slices
1/4 cup coarsely chopped walnuts
1/2 cup crumbled Blue Cheese or Goat Cheese, optional
Olive Tap Strawberry Balsamic Vinegar
A mild to medium flavored Extra-Virgin Olive Oil, such as Olive Tap Arbequina, Mission or Gold Medal Ascalano
Sea Salt and freshly ground pepper to taste

Directions:
Arrange Greens and onion on a chilled salad plate. Fan out 2-3 sliced strawberries on each plate and top with a sprinkle of walnuts and some crumbled cheese, if desired.
Drizzle Strawberry Balsamic Vinegar and Extra-Virgin Olive Oil over the top in a 1 to 2 ratio. (1 part Balsamic to 2 parts oil).
Top with a pinch of sea salt and fresh pepper.

GRILLED LAMB CHOPS MARINATED IN LEMON/GARLIC/OREGANO & WHITE BALSAMIC VINEGAR TOPPED WITH FRESH OREGANO AND CHIVE BUTTER
Serves 4-6

Ingredients:
2 lbs. thin sliced Lamb Chops, trimmed of excess fat
Marinade:
1/2 cup Olive Tap Garlic Olive Oil
1/2 cup Olive Tap Lemon Olive Oil
1/2 cup Oregano White Balsamic Vinegar
1 Tablespoon Dijon-style mustard
8 oz stick of butter
1/4 cup fresh oregano
1/4 cup fresh chives

Directions:
Place chops in a suitable container, cover with marinade and place in the refrigerator for at least 5 hours or overnight.
In advance, allow a stick of butter to warm slightly so that it can be whipped. Finely chop the fresh oregano to yield about 1 tablespoon. Chop the chives in the same manner. Mix herbs and butter, place on a piece of waxed paper and shape into a log about 1 inch thick. Refrigerate overnight allowing the flavor to develop.
To cook: Remove chops from the marinade, set on a plate and allow excess to drain off while coming up to room temperature (about 20-30 minutes). Grill to medium rare or desired doneness and allow to sit for 5 to 10 minutes in a serving dish to distribute the juices.
Remove the herb butter from the refrigerator and top the lamb chops with a 1/4 inch "coin" of the herb infused butter. Serve immediately with wild brown or red rice.

CHOCOLATE GELATO TOPPED WITH FRESH STRAWBERRIES, MINT, AND STRAWBERRY BALSAMIC VINEGAR
In Italy, Balsamic Vinegar is routinely served over fresh fruits or Gelato (Ice Cream). The deep rich flavor of the Balsamic Vinegar adds a unique flavor of its own, and the slight acidity brightens up the flavor of the fruit and the Gelato.

Ingredients:
1 container of Chocolate Gelato. If not available use a good quality chocolate ice cream. Vanilla may be substituted if desired.
Fresh Strawberries, sliced
Olive Tap Strawberry Balsamic Vinegar
A few sprigs of fresh mint, small leaves preferred

Directions:
Place a scoop of Gelato into a small bowl or ice cream dish. Arrange a few slices of strawberries around the side. Top with a few mint leaves. Drizzle with drops of Strawberry Balsamic Vinegar, as desired.
Serve immediately.