Chilean merquén, one of our favorite seasonings, is made from sun-dried chiles that are smoked and ground, then blended with other ingredients such as toasted cumin and salt. Professional chefs are just beginning to discover it! Find merquén at amazon.com.
Serves 4 — Recipe adapted from epicurious.com, March 2019
This beautiful cake is dense, as it was originally adapted from a quick-bread recipe. Before juicing the lemon, remove the zest in long thin strips and reserve for a garnish.
Serves 8 — Recipe adapted from iambaker.net
For the fluffiest potatoes, use a ricer instead of a potato masher. Add the olive oil to the potatoes gradually. This recipe serves 12, but can easily be halved.
Serves 12 — Recipe adapted from Food and Wine, December 2006
Ocean-farmed Chilean Verlasso salmon is approved by the Monterey Bay Aquarium Seafood Watch as a “Good Alternative” to wild-caught salmon. It is available in many US supermarkets.
Serves 4 — Recipe adapted from the Los Angeles Times, June 13, 2007
Maintain a cool kitchen by taking the party outside. The key to tender flank steak is to cook it to medium-rare, then slice thinly on a sharp diagonal.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Halving or spatchcocking the chicken enables it to cook faster—a plus on busy weeknights. To spatchcock a bird, place it breast-side down and remove the backbone with kitchen shears or a sharp knife. Flatten with the palm of your hand.
Serves 4 — Recipe adapted from Bon Appetit, October 2016
With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.
Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)
Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.
Serves 6 as an appetizer; 4 as a main course Recipe adapted from Project Fire by Steven Raichlen (Workman 2018)
Make this simple soup when sun-ripened tomatoes come into the market. If you’re unfamiliar with it, burrata is a water-packed, milky mozzarella-like cheese filled with cream. Substitute a spoonful of fresh ricotta if burrata is unavailable.
Serves 6 to 8 — Recipe from Angelini Osteria, Los Angeles, CA
One of the best things about fajitas is that you can stuff them with anything that suits your fancy. If dairy’s not a concern, shredded cheese is a winner, and so is a dollop of sour cream. If you want to double up on the veggies, add some shredded lettuce, sliced tomatoes, and more onions and peppers. Half the fun is letting everyone put together the combo of ingredients they like best. This recipe was adapted from a dish served at El Toro Blanco, a wonderful Mexican restaurant in New York City.
Serves 4 — Recipe adapted from El Toro Blanco, New York, NY
The mushrooms can be grilled up to a day ahead, but make the guacamole an hour or two before serving. Cover tightly with plastic wrap (make sure the wrap makes contact with the guacamole) and refrigerate.
Serves 10 to 12 as an appetizer — Recipe adapted from latimes.com
My wife, Meghan, and I enjoyed this simple salad on the first day of our Chilean olive oil expedition, and we recreated it as soon as we returned to Asheville.
Serves 4 — Recipe courtesy of the Fresh-Pressed Olive Oil Club