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Chilaquiles with Fried Eggs

Posted on by The Olive Oil Hunter

This Mexican dish, which dates back to the early Aztecs, is as delicious as it is easy to make. My fast-and-furious version uses prepared salsa and packaged tortilla chips for the quickest prep, but if you have a few extra minutes, it’s even more amazing when you make your own chips (see Quick Kitchen Nugget) and salsa—click to check out my salsa recipes. I love chilaquiles with fried eggs, but you can personalize your dish with another protein or beans. 

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 1 small onion, slivered
  • 12 cherry tomatoes, halved
  • 2 cups salsa (about 32 ounces), red or green
  • 4 cups tortilla chips
  • 4 large eggs
  • 4 ounces queso fresco or cotija cheese, crumbled
  • 1 avocado, cut into small chunks
  • 1/2 cup fresh cilantro, chopped
  • Hot sauce 
  • Sour cream

Directions

Step 1

Heat a very large frying pan and, when hot, add 2 tablespoons olive oil, the onions, and the tomatoes. Sauté until the onions soften. Pour in the salsa and heat through. Add the chips and stir to coat; allow them to soften over low heat while you make the eggs.

Step 2

Heat a rimmed griddle over high heat and, when hot, pour in the remaining olive oil. Crack each egg into a separate area of the griddle and allow to fry, undisturbed, for 3 minutes.

Step 3

Spoon servings of the chilaquiles onto 4 plates and top with equal amounts of cheese, avocado, and cilantro. Use a wide spatula to top each portion with a fried egg and then drizzle with olive oil. Pass hot sauce and sour cream on the side.

Yields 4 servings

Rich Chocolate Rolled Cookies

Posted on by The Olive Oil Hunter

Looking to satisfy a sweet tooth? This recipe for chocolate cookies uses olive oil in place of some of the traditional butter, resulting in a cookie that practically melts in your mouth. If you’re a true chocoholic, press a few chocolate chips into the dough or dip one end of each cookie in melted dark chocolate for an added treat.

Ingredients

  • 3 cups all-purpose flour 
  • 1-1/2 cups unsweetened natural cocoa, plus more for rolling out the dough
  • 2-1/2 teaspoons baking powder 
  • 1 teaspoon instant espresso powder
  • 1/4 teaspoon salt 
  • 12 ounces unsalted butter 
  • 2-1/2 cups sugar 
  • 4 tablespoons extra virgin olive oil 
  • 2 large eggs 
  • 1 teaspoon vanilla paste or extract

Directions

Step 1

In a large bowl, sift together the flour, cocoa, baking powder, espresso, and salt. In the bowl of a stand mixer with the paddle attachment or with a hand beater, cream the butter for 5 minutes, then slowly add the sugar and then the olive oil. Add eggs and vanilla and beat until combined. On low speed, beat in the flour-cocoa mixture in 4 batches. When fully incorporated, transfer the dough to a large piece of parchment paper, flatten it out into a rectangle with your hands, fold up the sides of the paper, and chill for 30 minutes for easier rolling. 

Step 2

Preheat your oven to 350°F. Working in two batches and using a small amount of cocoa to coat the rolling pin, roll out the dough into a larger rectangle about 1/4 inch thick. While you can use cookie cutters, it’s easier and more elegant to cut the dough into long, thin rectangles, about 4 inches long by 1-1/2 inches wide. Transfer to cookie sheets, spacing them about 1 inch apart—they will spread. Bake until set and slightly puffed, about 10 minutes, rotating the cookie sheets halfway through. Don’t overbake—they’ll firm up as they cool. Cool the cookies on racks and then place them in a cookie tin.

Yields about 50 cookies

A Mediterranean-Spiced Sheet Pan Dinner

Posted on by The Olive Oil Hunter

A highly spiced mixture gives deep flavor to this dish, which comes together very easily (toasting the seeds before grinding intensifies their flavor). The yogurt sauce delivers the perfect tangy balance.

Ingredients

For the wet rub:

  • 1 tablespoon black peppercorns 
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds 
  • 12 allspice berries or 1 teaspoon ground allspice
  • 1 teaspoonVietnamese cinnamon 
  • 1 teaspoon ground ginger
  • 1 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 2 tablespoons red wine vinegar, plus more for drizzling
  • 2 tablespoons water

For the pan:

  • 2 pounds boneless and skinless chicken thighs, each cut into four pieces
  • 1 medium head cauliflower, between 2 and 3 pounds, cut into florets
  • 1 large sweet onion, peeled and cut into 8 wedges

For the yogurt sauce:

  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill

Directions

Step 1

Make the wet rub: Heat a small sauté pan and then toast the peppercorns, coriander, and cumin seeds, and allspice berries, if using, until fragrant, about 2-3 minutes. Transfer to a spice or coffee bean grinder, pulse to a powder, then place in a small bowl with the rest of the spices and salt; mix well. Add the olive oil, vinegar, and water, and whisk until thoroughly incorporated.  

Step 2

Preheat your oven to 425°F. Generously brush olive oil on a rimmed sheet pan. Arrange the chicken, cauliflower, and onions on the pan and brush liberally with the wet rub. Roast for about 30 minutes or until the chicken is cooked through, turning the chicken and vegetables after 15 minutes. 

Step 3

Meanwhile, make the yogurt sauce by whisking all the ingredients together in a small bowl. 

Step 4

Serve the chicken and vegetables topped with pan juices as well as generous dollops of the yogurt sauce.

Yields 4 to 6 servings

Salmon with Red Pepper Coulis

Posted on by The Olive Oil Hunter

A purée of red peppers and onions makes a sweet accompaniment that won’t overpower the taste of the salmon. Coulis leftovers make a great sandwich spread and dip for crusty bread.

Ingredients

  • 2 large red bell peppers
  • 1 medium sweet onion
  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 teaspoons sherry vinegar, plus more to taste
  • Kosher or sea salt to taste, plus more for the salmon
  • 1-1/2 to 2-pound salmon filet, skin on
  • Freshly ground black pepper
  • A few springs of fresh thyme, chopped

Directions

Step 1

Turn on your oven to broil. Halve the peppers and remove the stems and ribs. Peel the onion and cut it into 4 thick slices. Brush a tablespoon of olive oil on a rimmed sheet pan. Place the onion slices on the sheet pan and top each one with a pepper half (this allows the onions to cook without burning). Broil until the pepper skins have blistered and blackened, about 10 minutes. Place the sheet pan on a heat-safe mat and cover the bell peppers with a domed lid for 10 minutes; this makes it easier to peel off the charred skin. Peel when cool.

Step 2

Place the peeled peppers in your food processor or blender along with the onions, all the pan juices, a tablespoon of olive oil, and the vinegar. Process until very smooth, about 5 minutes. Season to taste with salt. Transfer to a bowl and set aside.

Step 3

Turn your oven to 350°F. Place a piece of parchment paper on the same sheet pan (no need to wash it) and brush on another tablespoon of olive oil. Place the salmon, skin side down, on the parchment, and brush with the final tablespoon of olive oil. Sprinkle on just a pinch of salt, sone black pepper, and the thyme, and bake until the top of the filet feels firm to the touch, about 15 minutes, depending on thickness.

Step 4

Use a sharp chef’s knife to slice the salmon into 4 portions. Place a pool of the pepper coulis on each of 4 dinner plates and top each with a salmon serving and a drizzle of olive oil. Pass the rest of the coulis separately.

Yields 4 servings