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Lomo a la pobre

Posted on by The Olive Oil Hunter

Meet the Chilean version of steak and eggs, a popular breakfast option throughout the country. The dish can be made on the stovetop or grill using a grill plate, a cast iron skillet, or a plancha—a very handy flat Spanish griddle you can use right on your grill without the risk of food falling through a grill basket or the grill grates—plus, its smooth surface distributes heat evenly. For a more substantial meal, serve the lomo with oven-roasted potatoes.

Ingredients

  • Two 6-ounce filet mignons or strip steaks, each about 1 inch thick
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper
  • One large red or white onion, peeled, halved lengthwise, and thinly sliced
  • 2 large eggs
  • 2 tablespoons chopped fresh cilantro, flat-leaf parsley, or chives

Directions

Step 1

Brush the steaks on both sides with olive oil, then season with salt and pepper. Set aside.

Step 2

Toss the onions with olive oil and season with salt and pepper. In a cast iron skillet, sauté the onions over medium heat until soft and lightly colored. Remove from the skillet and keep warm. Over medium-high heat, sear the steaks for 3 to 4 minutes per side; cook until done to your liking. Keep warm. Wipe out the skillet with a paper towel. Add a tablespoon of olive oil to the skillet and fry the eggs until done to your liking. (I prefer runny yolks. They mingle with the olive oil and make an unctuous sauce.)

Step 3

To serve, arrange the steaks on a bed of onions. Top each steak with a fried egg, drizzle with olive oil, and sprinkle with the fresh herbs.

Serves 2, but can be multiplied as desired

Mushroom Toasts

Posted on by The Olive Oil Hunter

This South American take on bruschetta gets its inspiration from marraqueta, the crusty bread wildly popular in Chile (often called pan francés), and the country’s penchant for white sauces.

Ingredients

  • 1 small onion, peeled and quartered
  • 4 garlic cloves, peeled, one halved
  • 4 tablespoons extra virgin olive oil, plus more for drizzling
  • 12 ounces baby bella (cremini) mushrooms, thinly sliced
  • 2 tablespoons red wine or sherry vinegar
  • 1/2 teaspoon coarse sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 2 tablespoons half-and-half or light cream
  • 1 tablespoon chopped flat-leaf parsley
  • 4 slices of crusty bread, 1/2 inch thick

Directions

Step 1

Place the onions and 3 1/2 of the garlic cloves in a food processor and pulse until finely chopped (reserve the remaining garlic half). Heat a sauté pan and, when warm, add 2 tablespoons of olive oil and the onion-garlic mixture. Cook until the vegetables start to brown, 3 to 5 minutes. Add the mushrooms and sauté until browned and the moisture has evaporated, about 10 minutes. Deglaze the pan with the vinegar and stir until it evaporates; add the salt and pepper and stir again. Off the heat, stir in the half-and-half and top with the parsley; set aside.

Step 2

Set your oven to broil (lowest setting if it’s calibrated). Place the bread on a rimmed sheet pan and brush both sides with the remaining 2 tablespoons of olive oil. Toast the bread under the broiler for about 2 minutes, watching closely so it doesn’t burn; flip and toast the other side. (This can also be done on the grill if cooking outdoors.)

Step 3

Transfer the bread to a platter and rub the tops with the garlic half. Top each slice with equal amounts of the mushrooms and a drizzle of olive oil.

Serves 4

No-Muss, No-Fuss Chocolate Donuts

Posted on by The Olive Oil Hunter

Forget deep frying and waiting for a yeasted dough to rise—these chocolate treats are ready in just a few minutes. Enjoy as is, with a dusting of confectioner’s sugar, or with this simple yet rich chocolate glaze.

Ingredients

  • 1 1/2 cups all-purpose flour 
  • 6 tablespoons unsweetened cocoa 
  • 1 teaspoon instant espresso powder
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 2 large eggs
  • 1 1/4 cups sugar
  • 6 tablespoons Greek yogurt
  • 3 tablespoons extra virgin olive oil
  • 1/2 cup milk
  • 1 1/2 teaspoon vanilla extract

Optional glaze:

  • 6 ounces semi-sweet chocolate
  • 2 tablespoons olive oil

Directions

Step 1

Preheat your oven to 350°F. Lightly coat two 6-cavity donut pans with olive oil. In a large bowl, whisk together the flour, cocoa, espresso powder, baking powder, baking soda, and salt. 

Step 2

In a separate bowl, whisk the eggs until frothy, then add the sugar and whisk until incorporated. Whisk in the yogurt, olive oil, milk, and vanilla. Fold in the dry ingredients. 

Step 3

Use a large spoon or a pastry bag fitted with a large plain tip to fill the donut pans. Bake for 10 minutes or until springy to the touch. Allow to cool in the pans, and then glaze if desired.

Step 4

For the glaze, place 5 ounces of the chocolate in a small, microwave-safe glass bowl and melt at 50 percent power for 3 minutes; repeat if needed until the chocolate is almost fully melted. Add the last ounce of chocolate and let sit on the counter for 2 minutes to cool down; then stir until smooth. Stir in the olive oil until fully blended. Dip the top of each donut into the chocolate and then place on a cookie sheet to firm up.

Yields 12 donuts

Chicken with Cashew-Cilantro Sauce

Posted on by The Olive Oil Hunter

This recipe brings together many strong flavors that meld beautifully—the sweetness of the cashews, the citrusy zest of the lime, the spiciness of the pepper and the garlic. You can make the sauce and marinate the chicken a day ahead; cover both and refrigerate until needed (allow the sauce to come to room temperature before serving). Although you can grill the chicken, it bakes up quickly in the oven. If you can’t find the sweet soy sauce known as kecap manis at your local supermarket or Asian market, substitute 2 tablespoons regular soy sauce and 1 tablespoon sugar. 

Ingredients

  • 2 cups raw or low-sodium roasted cashews
  • 1 cup cilantro with stems, loosely packed
  • 1/3 cup extra virgin olive oil
  • 1/3 cup water
  • 8 garlic cloves, peeled
  • 3 tablespoons sweet soy (kecap manis)
  • 1 fresh jalapeño pepper, stemmed (remove the seeds for a milder taste)
  • Zest of a large lime 
  • 2 tablespoons fresh lime juice 
  • 4 pounds boneless, skinless chicken thighs 

Directions

Step 1

If using raw cashews, toast them in the oven at 350°F for 10 minutes to bring out their flavor. Place all the ingredients except the chicken in your food processor and pulse until you get a thick and chunky sauce. Transfer all but ¾ cup to a serving bowl and reserve. Place the chicken in a large bowl and add the ¾ cup of the sauce. Use your hands to coat the chicken thoroughly. 

Step 2

Preheat your oven to 385°F. Transfer the chicken to two rimmed sheet pans that have been lined with parchment paper. Bake for 35 minutes, rotating the pans halfway through. Turn on the broiler and place each pan under it, one at a time, for 3 minutes for a nice crisp.

Step 3

To serve, top each thigh with a dollop of the reserved cashew-cilantro sauce and pass the rest on the side.

Yields 6-8 servings