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Olive Oil-Fried Eggs with Chile and Sprouts

Posted on by Staff Writer

This “healthyish” version of huevos rancheros takes only minutes to make and is both satisfying and colorful—perfect for breakfast or a light lunch or dinner.

Ingredients

  • 1 cup sprouts (such as sunflower, radish, or alfalfa)
  • 1 teaspoon fresh lime juice
  • Kosher salt and freshly ground pepper
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 large eggs
  • Crushed red pepper flakes
  • 2 sprouted grain tortillas or flatbreads
  • 1 ounce feta
  • Wedges of tomato, avocado, and lime, for serving
  • Hot sauce, for serving

Directions

Step 1

Toss the sprouts with the lime juice in a small bowl; season with salt and pepper.

Step 2

Heat the oil in a medium skillet over medium-high heat. When the oil is hot, crack both eggs into the skillet and season with salt and pepper. The oil should be bubbling around the eggs from the start.

Step 3

Cook, rotating the skillet occasionally, until the whites are golden brown and crisp at the edges and set around the yolks (which should be runny), about 2 minutes. Add the red pepper flakes to the oil and remove the pan from the heat.

Step 4

Meanwhile, heat the tortillas over a gas burner until just warmed and slightly charred in spots (or
warm in the oven or a toaster oven).

Step 5

Mound the sprouts on the tortillas and top with the fried eggs. Crumble the feta over the eggs and drizzle with olive oil. Garnish with wedges of tomato, avocado, lime. Serve hot sauce on the side.

Serves 1 to 2 — Recipe adapted from bonappetit.com

Hangar Steak with Olive Oil and Herbs

Posted on by Staff Writer

Hanger steak—sometimes called bavette—is beefy-tasting and relatively economical. If you can’t find it at your butcher counter (we all have to be flexible these days), substitute flat iron steak. Allow 2 hours for the steak to marinate.

Ingredients

  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons Thai fish sauce
  • 2 tablespoons maple syrup
  • One 1-pound hanger steak, trimmed and divided in two
  • Salt and freshly ground black pepper
  • 10 ounces small potatoes, quartered
  • 6 tablespoons extra virgin olive oil
  • 6 ounces greens, preferably baby spinach or stemmed chard
  • 1/2 cup coarsely chopped fresh herbs
  • 1 teaspoon grated lemon zest

Directions

Step 1

Combine the Worcestershire sauce, soy sauce, fish sauce, and maple syrup. Coat the steak with the
mixture. Season with salt and pepper. Let marinate 2 hours at room temperature.

Step 1

About an hour before serving, heat the oven to 375°F. Coat the potatoes with 2 tablespoons of olive oil, salt and pepper, and roast until crisp, turning once or twice. Keep warm. Heat the grill. Or a grill pan. Grill the steaks until medium-rare. Set aside. Briefly sauté the greens in a tablespoon of oil. Drain well. Place on dinner plates. Slice the steaks crosswise on a sharp diagonal and arrange on the greens. Top with the potatoes.

Step 2

Warm the remaining olive oil in a small skillet, add the herbs and lemon zest, and cook about 30 seconds, or until herbs are fragrant. Pour herbs and oil over potatoes and steaks. Serve.

Serves 2 — Recipe adapted from nytimes.com

Olive Oil Martini

Posted on by Staff Writer

This unusual libation features a technique professional bartenders call “fat washing.” And once you strain the infused gin, you can reuse the olive oil in another recipe. Saveur quipped that it could (tongue in cheek) be called a “quarantini.”

Ingredients

  • One 750 milliliter bottle London dry gin
  • 4 ounces (1/4 cup) best quality extra virgin olive oil
  • 1 large sprig fresh rosemary
  • 1 large sprig fresh thyme

For each cocktail:

  • 5 tablespoons olive oil and herb-infused gin (see above)
  • 1 tablespoon white vermouth
  • Pinch of fine sea salt
  • Pitted green olives, for garnish

Directions

Step 1

A day before you plan to use the gin, start the infusion: To a large jar or airtight glass or plastic container, add the gin, olive oil, rosemary, and thyme. Shake vigorously, then set aside at room temperature to infuse for 12 hours.

Step 2

Transfer the jar to the freezer for another 12 hours (or overnight). This will cause the olive oil to solidify and separate. Place a fine mesh strainer over a second large jar or container, then strain the gin. Wash and dry the original jar and the strainer then line the strainer with a coffee filter. Strain the gin once again to remove any remaining sediment and oil. Use immediately or cover tightly and use within 6 months.

Step 3

Mix the martini: In a mixing glass filled with ice, add 2 1/2 ounces of the infused gin, along with the vermouth and salt. Stir until well-chilled, then strain into a chilled martini glass or coupe and garnish with as many olives as you like. Serve immediately.

Makes 1 cocktail (with enough infused gin for several) — Recipe from saveur.com, April 24, 2020

Shrimp BLT Salad

Posted on by Staff Writer

With more than 2,500 miles of coastline and cold, temperate waters, Chile hosts one of the most robust aquacultures in the world. Perhaps you have eaten the country’s succulent shrimp, said to be better than that from the Pacific Northwest or Canada. In any case, dinner can be on the table in 20 minutes or less.

Ingredients

  • 1 tablespoon paprika
  • 1 teaspoon granulated garlic powder
  • 1/2 teaspoon plus a pinch of cayenne pepper
  • Kosher salt and freshly ground black pepper
  • 1 pound large shrimp, peeled and deveined
  • 4 slices thick-cut bacon
  • 1/4 cup extra virgin olive oil
  • Juice of 1 lime
  • Pinch of sugar
  • 1 head romaine, chopped
  • 1 cup cherry tomatoes, halved

Directions

Step 1

Heat the broiler. In a small bowl, combine the paprika, garlic powder, and cayenne and season with salt and pepper. On a large rimmed baking sheet, toss the shrimp with the paprika mixture, then broil, flipping once, until pink, about 5 minutes. (You can also cook the shrimp in a mesh grilling basket on the grill.)

Step 2

Meanwhile, in a large skillet over medium heat, cook the bacon until crisp. Transfer to a paper towel-lined plate to drain, then chop.

Step 3

Make the vinaigrette: In a small bowl, whisk together the olive oil, lime juice, a pinch of cayenne, and a pinch of sugar until combined. Add the romaine to a salad bowl and top with the shrimp, bacon, and tomatoes. Drizzle with the vinaigrette and serve.

Serves 4 — Recipe adapted from delish.com