WASHINGTON (WUSA) - Unsure what to do for Valentine's Day? Cary Kelly, owner of Ah love Oil & Vinegar, wants you to get creative and prepare your sweetie a delicious dish involving heart healthy Olive Oil & Vinegar.

Kelly, owner of Ah love Oil & Vinegar, food specialty stores in Arlington and Fairfax, Va., joined JC Hayward on Tuesday to prepare Olive Oil inspired dishes for you to try for Valentine's Day including a chocolate olive oil mousse, a plate of bacon brownies, and her Sweet and Spicy Balsamic Marinade.

At Ah love Oil & Vinegar locations, Kelly is committed to promoting artisan-crafted foods and focuses on products that have few steps between the earth and table.

See Carl Kelly's Sweet and Spicy Balsamic Marinade Recipe below!

1/4 cup Dark Chocolate Balsamic
3/4 cup Roasted Chili Olive Oil
1 garlic clove, smashed
1 shallot, roughly chopped
1 tsp coffee granules
1 sprig fresh rosemary
The recipe is perfect for 2 steaks or 4 pork chops.


Put meat in a baggie. Add all ingredients and massage until meat is well coated with marinade.
Allow to rest in the refrigerator for at least 4 hours and up to overnight.
Take baggie from refrigerator 1 hour before cooking to allow meat to come to room temperature.
Remove meat from marinade. Blot with paper towels (this will allow the outside the sear).
Sear on grill to brown, then turn heat down to medium and allow to cook. If cooking in the oven, sear both sides in a pan, then move to a 350 degree oven.
Save the pan juices for this delicious sauce:
Put pan juices in a saucepan. Add 1/4 cup Dark Chocolate Balsamic. Cook on medium-high heat stirring constantly until reduced by half. Pour over meat and serve.
Bacon Olive Oil Brownies Recipe:


½ cup Bacon Olive Oil
10oz Bittersweet Chocolate (use good quality, at least 60%)
1 ¼ cup Sugar
1 tsp vanilla extract
1 ½ tsp instant coffee granules (Starbucks Via are perfect)
1 1/4 tsp smoked Spanish Paprika (sweet or hot)
4 Organic Eggs
3/4 cup Flour
¼ cup unsweetend cocoa powder
1 ¼ tsp sea salt
1 tsp Baking Powder
4 slices of bacon

Preheat oven to 350 degrees
Grease a 7 ½ x7 ½ square baking dish and line with Parchment Paper. The parchment paper should come up approximately 1-2 inches on two sides.

Chop 3-4 slices of raw bacon into small pieces. Fry bacon until browned but not quite crispy. Drain on a paper towel. (this can be done ahead of time; chop bacon and store in the refrigerator)

Roughly chop the chocolate. Place a large glass bowl over a pot of water. Set the pot on the stove over medium heat. Add the chocolate and the olive oil to the bowl. Stir the chocolate until melted. Remove the glass bowl from the heat and set it aside to cool, approximately 10 minutes.

When the chocolate has cooled to room temperature, whisk in the sugar. Next, whisk in the vanilla, coffee and paprika. Gradually whisk in one egg at a time until each is fully combined.

Fold the flour, cocoa, sea salt and baking powder into the chocolate mixture. When fully combined, pour the mixture into the prepared pan. Using a spatula, level the batter in the pan and smooth the top.

Place the pan in the center of the oven. After about 20 minutes, sprinkle the bacon bits over the top of the brownies, bake for an additional 15-20 minutes until a knife or cake tester can be inserted into the brownies and removed clean.

When brownies are done, remove them from the oven and set on a rack to cool for 25-30 minutes. Run a knife along the edges between the parchment and the baking dish then gently lift the brownies out of the pan with the parchment. Cut the brownies, serve warm with vanilla ice cream and more bacon bits, if desired.

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