1787 Oil Vinegar - And More

05/06/2026

1787 & Rockwell's Red Lion Restaurant are hiring.
1787 - Sales Person
Rockwell's - Waitstaff & Prep Cook
201 S. Second Avenue, Elizabeth, PA 15037
412-384-3909

04/10/2026

The holidays are upon us! Make a fantastically tender, butter-free pie crust that is perfectly suited for all your pies this season!

Think savory Mushroom-Sage Infused Olive Oil for your next quiche crust like the one used in our Roasted Asparagus Quiche pictured, or try our Butter Infused Olive Oil for a gorgeous pecan pie crust!

Super Tender Olive Oil Pie Crust

Ingredients
2½ cups unbleached all-purpose flour
1 teaspoon salt
1 large egg, beaten (chilled)
⅔ cup olive oil, chilled for 1 hour prior to use
5 tablespoons ice cold water (1 tablespoon reserved)

Instructions
Combine flour and salt in a large bowl or the bowl of a food processor. In a separate bowl, combine 4 tablespoons of ice-cold water with the chilled beaten egg and whisk to combine.

Pour in the olive oil but don't mix it into the other liquids.
All at once, pour the liquids into the flour and salt mixture. Stir with a fork or pulse in the bowl of a food processor until a rough ball forms; add additional tablespoon(s) of ice cold water if necessary, until the dough begins to hold together. Do not overwork it. It’s totally fine if the dough is not totally cohesive.

Divide the dough into two equal balls. Cover with plastic wrap or place in an airtight container and let them rest in the fridge for at least 20 minutes.

For one pie crust, place the dough ball between two pieces of parchment paper and roll out to 12" or enough to fit the pie plate.
Carefully peel off the top layer of parchment paper and invert the pie crust into a pie plate. Then gently peel the parchment paper off the dough.

Recipe makes enough for 2 - 12" pie crusts which will fit a standard 9” pie plate.

04/10/2026

Summer Garden Veggie Casserole

Ingredients
2 1/2 pounds zucchini, coarsely grated
2 1/2 teaspoons kosher salt
3/4 cup plain, uncooked white rice
1 medium onion, minced (about 1 cup)
1 tablespoon Baklouti Olive Oil
5 tablespoons Black Garlic & Ginger Olive Oil, divided
1 large Anaheim or Fresno chili, finely chopped
2 tablespoons all-purpose flour or rice flour
1 cup vegetable stock, chicken stock, or milk, divided
8 oz. cream cheese, softened
2 large ripe heirloom tomatoes thinly sliced
1 1/2 cups grated Monterey Jack cheese, divided
Salt and pepper to taste

Directions
Heat oven to 325 degrees F. Grease a 2-quart baking dish with Baklouti Olive Oil.

Prepare remaining ingredients: Toss the grated zucchini with flour and set aside. In a large frying pan, cook the onions and chili pepper slowly in 3 tablespoons of Black Garlic & Ginger Olive Oil for 8 to 10 minutes until tender and translucent. Raise heat slightly and stir several minutes until very lightly browned. Add uncooked rice and sauté for another two minutes. To the still hot pan, add the stock (or liquid of choice) and cream cheese. Stir until the cream cheese is melted and the stock and rice are fully combined. Season generously with salt and pepper.

Assemble casserole: Transfer the contents of the frying pan to bowl with zucchini and stir together with remaining 1/2 cup liquid of your choice and all but 1/2 cup of cheese. Taste and adjust seasoning if needed. Transfer to prepared baking dish. Layer the thinly sliced tomatoes over the top of the casserole.

Bake casserole: Cover tightly with foil and bake for 50 to 60 minutes, until rice within is cooked but not mush. Increase oven temperature to 450 degrees. Remove foil, drizzle top with remaining olive oil, sprinkle remaining cheese over tomatoes and bake uncovered until browned and crisp on top, about another 10 to 15 minutes. For extra color, you can run it under the broiler for a minute or so.

Serves 4-6

04/10/2026

TROPICAL GRILLED CHICKEN WINGS WITH MANGO PINEAPPLE SALSA

WINGS
4 pounds chicken "party" wings
2 tablespoons Garlic Olive Oil
1/2 teaspoon black pepper
1/2 cup Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce
1 tablespoon of mustard
1 can of Coke or Pepsi soda

Directions
Combine soy sauce, balsamic, pepper, olive oil, soda from can and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

GRILLED MANGO PINEAPPLE SALSA
1 pineapple, peeled, cored, and sliced
½ sweet onion, chopped
2 large mangoes, peeled and chopped
1 Roma tomato, chopped
⅓ cup chopped fresh cilantro
½ tablespoon of Chipotle Infused Olive Oil
¾ teaspoon salt
½ tablespoon of Mango Infused Balsamic Vinegar
¾ teaspoon lime zest
3 tablespoons fresh lime juice

Preheat grill to medium-high heat (350° to 400°). Grill pineapple and onion 5 minutes or until well-marked but not cooked through. Chop and place in a large bowl.
Whisk together the Chipotle Infused Olive Oil and Mango Infused Balsamic Vinegar. Toss in mangoes, pineapple, and remaining ingredients. Cover and chill. Use to top your chicken wings (great on fish as well).

04/10/2026

CREAMY LEMON CHICKEN
4 Thinly Sliced Chicken Breasts
1 teaspoon Salt
3/4 teaspoon Pepper
1/2 cup Flour
2 Tablespoons Butter Infused Olive Oil
2 Tablespoons Tuscan Herb Infused Olive Oil
½ onion - chopped
3/4 cup Chicken Broth
2 Tablespoons Lemon Juice
1 Lemon - sliced
2 garlic cloves, minced
1/4 cup Heavy Cream
garnish with diced fresh parsley
Sprinkle chicken breast with salt and pepper. Place flour in shallow bowl and dredge (cover) chicken in flour, making sure to evenly coat both sides of chicken.
Heat butter infused oil and Tuscan Herb oil in a skillet over medium-high heat. Add chicken and cook for approximately 4-5 minutes per side, or until it is golden brown and cooked through. Remove chicken from heat and place on a plate. Sautee onion until translucent and stir in chicken broth, lemon juice, lemon zest, and garlic. Cook for 5 minutes, until it starts to thicken. Add heavy cream and continue to cook for 1-2 minutes.
Taste sauce and add salt to taste.
Place chicken breast back into pan and coat with sauce. Cook until heated through. Sprinkle with Italian parsley.

04/10/2026

FARFALLE BLT

1 lb. of farfalle (bow-tie) pasta
½ lb. of bacon
1 ½ cup of grape tomatoes, cut in half
1 tablespoon of chopped/teared fresh basil
½ cup of shredded Parmesan cheese
1/3 cup of crumbled feta cheese
¾ cup of Garlic Infused Olive Oil
1 lemon (juiced)

In a medium to large pot bring water to boil add a pinch of salt. Cook pasta until al dente (about 10 minutes), drain and set aside.
In a large skillet cook bacon until browned and crispy, tap with paper towel and remove all excess oil. Cut bacon to form crumbles and set aside.
Combine bacon, grape tomatoes, feta cheese, and basil in a bowl.
Using a blender, combine Parmesan cheese, olive oil, and lemon juice and blend until smooth. Then pour into a bowl and toss pasta with this mixture.
Serve pasta and top with bacon, tomato, feta and basil mix.

04/07/2026

We are having another Vinegar & Oil tasting on Saturday April 18th at 12:30 p.m. at Rockwell's Red Lion Restaurant
Please check out the events page at www.rockwellsredlion.com for details. There are 6 seats available.

Rockwell’s Red Lion Restaurant: the best American restaurant in Elizabeth, PA. Order directly online today for takeout or delivery. Save money, support local business!

09/18/2025

For those who still do not know, we have move to the downstairs of Rockwell’s Red Lion. Store hours are as follows:
Closed: Sunday and Monday
Tuesday-Saturday 11-7

09/18/2025

1787 will be closing at 4 pm on friday October 19th and reopening at 4 pm Saturday October 20. Sorry for the inconvenience.