Category: Recipes




  • 12 slices bacon, halved crosswise
  • 12 ounces chicken livers, halved
  • 12 whole water chestnuts or pineapple


  • 1/4 cup soy sauce
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar  Or Chines Sweet and Sour Sauce


Rumaki begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut/pineapple piece in the center of each bacon-half, wrap, and secure with a toothpick.



6 Large Michigan Potatoes
1/2 lb. good bacon
3 hard boiled eggs
1/4 C chopped sweet onion
1/4 C chopped fresh parsley
1/2 C Old World Olive EVOO (any flavor you like or plain)
1/2 C Old World Olive Vinegar/Balsamic (again, play with the flavors)
Sea Salt
Crushed Black Pepper
2 Cloves chopped Garlic
2 T Maple Syrup
2 T Nice mustard

Smoke the bacon for an hour, then add the potatoes to the smoker for another hour. Pull the bacon and potatoes to cool.
Mix up the vinaigrette (French spelling for German Style): Combine oil, vinegar, mustard, salt, pepper, syrup, and garlic. Stir or shake and let set for at least an hour.
In a large bowl:
After potatoes and bacon are cool, cube potatoes and dice the bacon. Add to bowl with parsley and onion. Now re-shake the vinaigrette and combine all ingredients in bowl. Ready to serve



Run a sharpening steel directly through the center of the tenderloin until able to insert the serrano peppers with the stems removed.
Stuff with serrano peppers touching end to end
Season with salt and pepper and your favorite pork seasoning.
Bacon-wrap bullseye attaching the bacon to the pork with toothpicks.
Smoke until 130 degrees and bacon is looking good.
Glaze and put back on the grill until 145 degrees and glaze it tacky.
Remove and rest for 5-10 minutes.
Slice as medallions and serve, dressing with additional glaze and BBQ seasoning.
A perfect pairing to this pork dish is Grilled Corn with an Mixed Herb Butter.



1 cup fresh basil leaves. 3 cloves garlic, peeled. 3 tablespoons pine nuts. 1/3 cup freshly grated Parmesan. Kosher salt and freshly ground black pepper, to taste. 1/3 cup olive oil.



½ Cup Water
½ Tsp Salt
2 tbsp red or white wine vinegar
1 cup chopped parsley or cilantro
2 garlic cloves, minced (can do more garlic if you like)
Pinch Red pepper flakes (can do more depending on your taste)
2 tbsp olive oil
Black pepper to taste
Oregano to taste
Basil to taste

Combine the water and ½ tsp of salt in a bowl and microwave for 30 seconds. Stir so the salt dissolves. Mix in vinegar, parsley, garlic, pepper flakes, oregano, basil, black pepper. Slowly drizzle in 2 tbsp of the olive oil, stirring to incorporate. Since the water is typically still warm, I usually put it in the fridge for about 20 minutes so it cools and everything “soaks in.” Everything here is to taste, so if you want to add more of something, or less of something, go ahead. I usually test it with a piece of bread to see if I got the taste right. Be careful with the vinegar though. I usually add 1 tbsp, then apply more if I need it

Steak Toppings

Steak Toppings

Buttery Cognac Mushroom Spread

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, parsley, garlic and Cognac; season with salt and pepper.

Generously apply Old World Olive Co. Garlic EVOO to fry pan on medium heat.  Place your favorite sliced mushrooms in and saute until desired effect.

Slice steaks on a double bias, spread butter, place mushrooms for garnish.

Caramelized Onion

Heat fry pan and add Old World Olive Co. Butter EVOO, add sliced sweet onions, preferably Vidalia, saute until translucent, add slight amount of OWOC 18 Year Balsamic.

Blue Cheese Garlic Butter

Take one or two sticks of butter and let warm to room temperature.

In a bowl, mash the butter, blue cheese, minced garlic; season with salt and pepper.

Spread or dollop onto whole or sliced steak.

Béarnaise Sauce

1/4 cup dry white wine

1/4 cup OWOC Grapefruit Balsamic vinegar

1 chopped shallot

3 large egg yolks

2 tablespoons chopped fresh tarragon

1 stick unsalted butter, cut into  pieces

1 T fresh lemon juice

Sea  salt and fresh ground black pepper


In a small saucepan, combine the wine, vinegar, shallot, and 1 tablespoon of the tarragon. Simmer 8 to 10 minutes.

Strain the vinegar mixture through a fine-mesh sieve into a pyrex bowl. Whisk in the egg yolks.

Set the bowl over (not in) a saucepan of simmering water and cook, whisking constantly, until the mixture has thickened to the consistency of mayonnaise.

Whisk in the butter until melted. Remove from heat and whisk in the lemon juice, the other tablespoon of tarragon, and ½ teaspoon each salt and pepper.

Serve hot.



1-1/2 lbs. Beef, chopped

2 cups Onions, chopped

2 cloves Garlic, minced

2 Tbsp. Arizona Jalapeno

1 cup Red and/or green bell peppers, chopped

2 to 4 Tbsp. Chili peppers, finely chopped

1 Tbsp. Bacon fat

1 28-ounce can crushed tomatoes

1 6-ounce can tomato paste

1 cup beef broth or water


Brown beef in deep skillet or Dutch oven; lift out beef.

Cook and stir onion, garlic and peppers in skillet adding bacon fat if needed, until soft, about 5 minutes.

Return meat to skillet; add tomatoes, tomato paste, broth and Arizona Jalapeno.

Bring to a boil; cover and cook over medium heat for 25 to 30 minutes.

Smoked Carnitas

Smoked Carnitas

Spice Rub:
3 Tablespoons Chili Powder
1 Tablespoon Kosher Salt
1 Tablespoon Ground Black Pepper
1 Tablespoon Ground Cumin
1 Tablespoon Ground Coriander
2 Teaspoons Garlic Powder
1 Teaspoon White Pepper
1 Teaspoon Cayenne Pepper

For The Mop and Sauce:
1 12 oz bottle of dark Mexican beer like Negra Modelo
3/4 cup fresh squeezed orange juice
1/4 cup cider vinegar
1/4 cup canola oil
4 cloves garlic, minced
2 Tablespoons of the Rub

  1. Pierce the roast all over to let the marinade work its way in. Place roast in a foil pan with the orange juice and garlic cloves to soak overnight, turning once or twice so the roast marinates evenly.
  2. Discard OJ and garlic and rinse the roast off and pat dry with paper towels.
  3. Make the rub by mixing together all the ingredients in a bowl and set aside 2 tablespoons for the mop sauce. Pat the rub all over the roast and let sit to cure for a few hours if you have the time.
  4. Make the mop sauce – mix all ingredients together and set aside about 3/4 – 1 cup for later when the meat is done to use as a finishing sauce.
  5. Set up a charcoal grill for indirect grilling, medium hot (300° max), and use mesquite/pecan chips for smoke.
  6. Smoke the roast for about 4-5 hours or as long as it takes to get to 195°, add coals every hour and a handful or two of wood chips. Liberally mop the roast with the mop sauce about every 45 minutes to an hour.
  7. Cook until it’s well done (195°) in the center – this will help it shred easier.
  8. When it’s done, let sit for about 1/2 hour to 45 minutes, then tear it apart into shreds.
  9. Ladle the remaining mop sauce over the shredded pork.


Pineapple Pound Cake Strawberry Skewers

Pineapple Pound Cake Strawberry Skewers


This is as easy as it gets.  Cube up some fruit and pound cake and skewer.  Place on grill for two minutes, flip, two more minutes and done.

Top with chocolate drizzle or whip cream.

Onion Pear Chops

Onion Pear Chops


  • One whole Pork loin
  • 1 quart water
  • 4 tablespoons sea salt
  • 2 tablespoons turbanado sugar
  • 2/3 C OWOC Basil EVOO
  • 3 cloves garlic, minced
  • 2 T fresh rosemary
  • 1/2 C OWOC Eighteen Year Balsamic
  • 2 T OWOC Butter EVOO
  • 2 Sweet onions, each cut into 8 wedges
  • 2 pears, cored and each cut into 8 wedges
  • 1 teaspoon salt


  1. In a large bowl, stir together the water, salt, and sugar.
  2. Cut loin into 1.25 inch chops.  Using a Jaccard, pound chops thoroughly on each side until chop is rough and flat.
  3.  Add chops to brine and let them soak for about an hour. Drain and discard the brine.
  4. In a shallow dish, stir together the olive oil, garlic, and rosemary. Place pork chops in the dish, and turn to coat. Cover, and marinate in the refrigerator for at least 2 hours.
  5. Pour the balsamic vinegar into a small saucepan. Bring to a boil, and cook until reduced by 1/2, about 10 minutes. When the vinegar cools, it should be the consistency of syrup.
  6. Heat the butter olive oil in a large skillet over medium-high or high heat. Add the onions and pears, and quickly brown being careful to keep the wedges intact. Once the onions and pears are browned, reduce heat to low, and cook for about 7 minutes, or until tender. Stir in the reduced vinegar and salt. The recipe can be prepared up to this point several hours before grilling.
  7. Preheat the grill for medium-high heat.

Warm pears on the grill (in the skillet or on range top. Grill chops for about 3 minutes per side, or to desired doneness. Now let rest for a few minutes and top with the pear onion sauce as you  serve