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Sugar-crusted Grilled Pineapple with Pisco

Posted on by The Olive Oil Hunter

Though simple, this is a stunning dessert. Serve, if desired, with vanilla ice cream or sweetened whipped cream. Pisco is a South American brandy available in well-stocked liquor stores.

Ingredients

  • 1 cup turbinado sugar (also called Sugar in the Raw)
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • One ripe pineapple, peeled, cored, and cut into 3/4-inch rings
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons pisco or other brandy
  • Mint leaves, for garnish

Directions

Step 1

Place the sugar in a shallow bowl and whisk in the cinnamon, nutmeg, allspice, and cloves.

Step 2

Whisk together the olive oil and brandy in a small bowl or cup. Brush each slice of pineapple with the olive oil and brandy mixture and dredge in the spiced sugar. Shake off any excess sugar.

Step 3

Set up a grill for direct grilling and heat to medium-high. (Alternatively, use a grill pan or cast iron skillet.) Grill the pineapple rings for 2 minutes per side, or until they begin to brown. Serve warm, garnished with mint leaves.

Serves 6-8

Chocolate Olive Oil Loaf

Posted on by The Olive Oil Hunter

This cake is delicious as an afternoon treat or with a scoop of coffee or vanilla (or both!) ice cream for dessert.

Ingredients

  • 2 cups all-purpose or pastry flour
  • 1/2 cup cocoa powder, sifted to remove lumps
  • 2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon instant espresso powder
  • 3/4 teaspoon kosher salt
  • 1 cup sugar
  • 2 extra-large eggs
  • 1 cup Greek yogurt
  • 1/2 cup extra virgin olive oil
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Directions

Step 1

Heat the oven to 350°F. Lightly coat a 9 x 5 loaf pan with olive oil and use a piece of parchment paper to line the bottom and long sides. In a large bowl, sift together the flour, cocoa, baking powder, baking soda, espresso powder, and salt. In a second, larger bowl, whisk the sugar and eggs until well blended and then whisk in the yogurt, followed by the olive oil, milk, and vanilla. Slowly add the wet ingredients to the flour mixture, folding with a spatula as you go, until incorporated. Transfer the batter to the prepared pan and use a thin offset spatula to spread it into the corners of the pan and smooth the top (the batter is thick).

Step 2

Bake for 50 to 60 minutes, depending on your oven—it’s done when the point of a dinner knife inserted in the center comes out almost clean. Cool in the pan for 10 minutes and then lift out the loaf using the sides of the parchment paper. Let finish cooling on a rack. Serve warm or at room temperature.

Serves 12

Roasted Red Snapper with Patagonian Pebre Sauce

Posted on by The Olive Oil Hunter

Every Chilean household seems to have its own recipe for pebre, a table sauce that complements everything from eggs to grilled meats and seafood. Originally from the Spanish province of Catalonia, it is especially good when fresh tomatoes are in season.

Ingredients

  • 4 red snapper, each about 1 pound, scaled, cleaned, and gutted
  • Extra virgin olive oil
  • Juice of a lime
  • Coarse salt (kosher or sea)

For the pebre:

  • 4 plum tomatoes, peeled, seeded, and finely diced
  • 1 small yellow onion, peeled and finely diced
  • 1/4 cup finely chopped cilantro or flat-leaf parsley
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 teaspoons merkén or 1 1/2 teaspoons pimentón (Spanish smoked paprika)
  • Coarse salt (kosher or sea), to taste

Directions

Step 1

Rinse the fish inside and out under cold running water and pat dry. Rub them (inside and out) with a mixture of 3 tablespoons olive oil, the lime juice, and salt.

Step 2

Heat the oven to 400°F. Oil a baking dish or rimmed baking sheet large enough to hold the fish in a single layer. Drizzle the top of the fish with olive oil. Bake until the fish is cooked through and flakes easily, about 25 minutes.

Step 3

While the fish roasts, make the sauce: Combine all the sauce ingredients in a bowl. Taste, adding salt if needed. If tightly covered, the pebre will keep for a day or two in the refrigerator, but it is best when freshly made.

Step 4

Transfer the fish to a platter or plates and serve with the pebre.

Serves 4

Corn and Shrimp Salad with Serrano Salsa

Posted on by The Olive Oil Hunter

This recipe uses a simple technique for grilling corn, but you can make the corn on the stovetop in a hot cast iron pan by cutting off the kernels and charring them in 3 tablespoons of olive oil; boil the shrimp if not grilling. Calamari, steamed mussels, or lobster chunks make delicious variations.

Ingredients

For the Salsa:

  • 1 red onion, peeled and cut in eighths
  • 1 fresh serrano pepper, stemmed, seeded, and cut in chunks
  • 1 cup loosely packed fresh cilantro, leaves and stems
  • 2 cloves garlic, peeled
  • 1/4 cup extra virgin olive oil
  • 1 tablespoon fresh lime juice, or more to taste
  • 1/2 teaspoon coarse sea salt, or more to taste

For the Salad:

  • 1/4 cup extra virgin olive oil, plus more as needed
  • 6 cloves garlic, peeled and finely minced
  • 2 tablespoons fresh chopped flat-leaf parsley
  • 1 1/2 pounds jumbo shrimp (21 to 25 count), peeled
  • 4 large ears of corn, husks on
  • 1 red or orange bell pepper, stemmed, seeded, and diced

Directions

Step 1

Make the salsa: In a food processor, pulse the onions, peppers, cilantro, and garlic until finely chopped. Add the olive oil, lime juice, and salt, and pulse to incorporate. Transfer to a large bowl, season to taste with more salt, if needed, and set aside.

Step 2

Prep the shrimp: Add the 1/4 cup olive oil, the garlic, and parsley to a bowl along with the shrimp and toss well. Thread on skewers and place on a platter. Set aside near your grill while you make the corn.

Step 3

Preheat your grill to high. Prep each ear of corn by peeling down the husks and removing the silk, then peel off the outer leaves of the husks, leaving just two or three layers attached. Place the ears on a rimmed sheet pan, brush the kernels with olive oil, and fold up the remaining husks. Grill the corn, giving each ear a quarter-turn every 2 to 3 minutes. The ears should be nicely charred all on sides. Transfer them back to the sheet pan and let them cool while you grill the shrimp for about 2 minutes on each side, or until they turn pink.

Step 4

When the ears of corn are cool enough to handle, remove and discard any remaining leaves. On a cutting board, use a sharp knife to carefully remove all the kernels and place them in the bowl with the salsa. Add the cooked shrimp and diced bell pepper. Toss well and let marinate for 15 minutes at room temperature before serving.

Serves 6