PHOENIX -- There's something new at Queen Creek Olive Mill -- Bacon Olive Oil.
"By popular demand we have crafted the ultimate condiment to compliment your favorite dish," reads the QCOM website. "Fry your eggs, drizzle over vine-ripened tomatoes, saute breakfast potatoes, and intensify a BLT or use anywhere for instant bacon gratification."
QCOM owner Perry Rea demonstrated oen of the many ways to use the new oil. The Bacon Olive Oil Roast Beef Sandwich is a featured item at the mill's cafe.
For the Sandwich:
2 slices Marbled Rye Bread grilled or toasted
4 to 6 oz All Natural Roast Beef (Sliced)
1/4 cup Sun Dried Tomatoes (Sliced thin)
1/8 cup Caramelized Onions
Kiltlifter Bacon Oil Reduction
For the Kiltlifter Bacon Oil Reduction (enough for 4 sandwiches)
3 Tbsp.QCOM Bacon Oil
1/2 cup Yellow Onion (minced)
1 Tbsp. Minced Garlic
1/2 cup White Wine
8 oz. Four Peaks Kiltlifter or your favorite amber beer
1 1/2 cups Beef Stock
1 Tbsp. Prepared Horseradish
1 cup Flour slurry*
1 Tbsp. Fresh Parsley (chopped)
1 Tbsp. Fresh Thyme (chopped)
Salt and Pepper to taste
Heat bacon olive oil in a medium sauté pan at medium high heat. Add onions and cook for 2 to 3 minutes until glassy. Add garlic and cook for an additional minute. Deglaze with white wine.
Add Kilt Lifter, beef stock, horseradish and flour slurry and bring to a boil. Add heavy cream and bring to a boil then simmer for approximately 10 to 12 minutes until thickened.
Add salt and pepper to taste.
Add fresh herbs and simmer for another minute.
* Flour slurry (mix 2 Tbsp. water with 2 Tbsp. flour)
Assembling the Sandwich:
Grill or toast the marbled rye bread. Top with onions, sun dried tomatoes, and roast beef (hot). Dip in reduction first if you prefer. Pour hot reduction over the sandwich; garnish with more fresh herbs if you prefer and serve hot.
Queen Creek Olive Mill is located at 25062 S. Meridian Road. For more information, call 480-888-9290 or visit http://queencreekolivemill.com.