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Grilled Shrimp with Pisco and Merquén

Posted on by The Olive Oil Hunter

This dish features two iconic Chilean ingredients, merquèn and brandy-like pisco (in a pinch, you can use white tequila or rum instead).

Ingredients

  • Juice of 1 lime
  • 1/4 cup pisco
  • 1 1/2 teaspoons honey
  • 2 teaspoons merquèn
  • 1 teaspoon sea salt
  • 1/4 cup extra virgin olive oil, plus more for basting
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 3 limes, quartered, for serving

Directions

Step 1

In a small bowl, whisk the lime juice, pisco, honey, merquèn, and salt until the salt dissolves. Add the olive oil and whisk until the mixture is emulsified. Place the shrimp in a bowl large enough to hold them. Gently toss with the marinade. Cover and refrigerate for 30 minutes. Drain the shrimp and thread onto bamboo skewers.

Step 2

Heat your grill to medium-high. Brush and oil the grill grate. Arrange the shrimp skewers on the grate. Grill for 3 minutes per side, basting with olive oil, or until the shrimp are lightly charred and opaque. Baste a final time. Remove the shrimp from the skewers before serving with the limes.

Serves 4

Vieiras a la Parmesana (Parmesan-Crusted Scallops)

Posted on by The Olive Oil Hunter

This dish is a variation on the wildly popular machas a la parmesana, local razor clams (using oysters is also popular). Traditionally, each scallop is cooked separately in its own half-shell. While it’s rare to find scallops still in the shell in the US, you can buy cooking-grade shells for an elegant presentation. For simplicity, I like to make them in a broiler-safe baking dish or individual ramekins.

Ingredients

  • 1 tablespoon extra virgin olive oil, plus more for drizzling
  • 1 tablespoon white wine
  • 1 teaspoon lemon juice
  • 1 tablespoon finely chopped parsley, plus more for garnish
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound sea scallops, preferably dry
  • 3 ounces shredded Manchego or Jack cheese
  • 1/4 cup Parmigiano-Reggiano
  • Fresh nutmeg

Directions

Step 1

In a large bowl, whisk together the olive oil, wine, lemon juice, parsley, salt, and pepper.

Step 2

Rinse and pat dry the scallops, then toss them in the marinade—there should be only enough liquid to lightly coat them. Set your oven to broil while they marinate for 15 minutes.

Step 3

Arrange the scallops in a baking dish or among
4 individual ramekins. Top each scallop with a spoonful of shredded cheese, then a sprinkle of Parmigiano-Reggiano. Use a Microplane grater to dust nutmeg over the tops.

Step 4

Place under the broiler for 8 to 10 minutes, or until the cheese has melted and browned and the scallops are firm to the touch. Sprinkle with more parsley and drizzle with olive oil before serving.

Serves 4

Chicken Empanadas

Posted on by The Olive Oil Hunter

Many dishes were introduced to Latin America by Spanish explorers and colonists, including handheld meat pies called empanadas. Here, a flaky crust encloses a savory mixture of chicken, peppers, and an olive, which is traditional in Chilean empanadas. Merquèn is a popular Chilean spice blend of goat’s horn chile, coriander, and salt, which imparts a distinctive smoky flavor. Goya and other brands sell precut dough disks.

Ingredients

For the chicken:

  • 4 chicken thighs or 2 breasts, skinless and boneless
  • 4 cups low-sodium store-bought or homemade chicken broth
  • 2 teaspoons sea salt

For the filling:

  • 2 tablespoons extra virgin olive oil
  • 1 red bell pepper, diced
  • 3 scallions, green and white parts thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon merquèn or chili powder
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 cups of finely diced or shredded chicken (from above)
  • 2 tablespoons chicken broth, if needed
  • 12 stuffed olives (see Denise’s Stuffed Olives if you’d like to make your own)

For the dough:

  • 12 premade empanada dough disks, a package of puff pastry, or homemade pastry dough
  • 1 egg
  • 1 tablespoon of water

Directions

Step 1

Place the chicken and the broth in a large saucepan. Bring to a boil over medium high heat, then immediately reduce the heat to a simmer. Cook the chicken for 10 minutes, then remove the pan from the heat. Cover for 10 minutes, then check the temperature of the chicken. An instant-read thermometer should reach 165°F. Remove from the broth, saving a few spoonfuls. Let the meat cool slightly, then finely dice or shred.

Step 2

Heat a large skillet over medium heat. When hot, add the olive oil, red pepper, scallions, and garlic. Sauté until soft, about 5 minutes. Stir in the cumin and merquèn. Season to taste with salt and pepper. Let cool. Add the chicken as well as some or all of the chicken broth if the mixture seems a bit dry. (You don’t want it wet, either.)

Step 3

If you’re using puff pastry or pastry dough, roll it out to 1/8 inch thick. Cut into twelve 5-inch circles and arrange on two parchment paper–lined baking sheets. Heat the oven to 400°F.

Step 4

Whisk the egg and water. Put about 2 tablespoons of filling and an olive on half of each pastry round. Lightly brush the edges of the pastry with the egg wash and fold one side over the other to form a half moon. Use the tines of a fork to crimp the edges. Brush the tops and sides of the empanadas with the egg wash. Bake the empanadas for 20 to 25 minutes, or until golden brown.

Makes 12

Summer Lentil Salad

Posted on by The Olive Oil Hunter

This protein-packed legume makes a satisfying meatless meal on its own as well as a zesty side dish for grilled tuna or salmon. 

Ingredients

For the lentils:

  • 1 cup dried French (du Puy) lentils
  • 3 cups homemade or low-sodium canned chicken stock, more broth or water as needed
  • 2 stalks celery, diced
  • 2 large carrots, diced
  • 1 bay leaf
  • 1 teaspoon coarse sea salt
  • 1 small red onion, diced
  • 1 large bell pepper, diced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • Salt as desired

For the dressing:

  • 1 tablespoon red wine vinegar, more to taste
  • 1 small shallot, minced
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon Dijon mustard
  • 1/4 cup extra virgin olive oil

Directions

Step 1

Place the lentils in a sieve and rinse under cold running water, picking through to remove any pebbles. Bring the stock to a boil in a large pot, then add the lentils, celery, carrots, bay leaf, and salt. Turn down the heat to maintain a simmer, cover the pot, and cook until the lentils are tender but still toothsome (think al dente), about 25 minutes. Check 5 minutes in advance to make sure there’s still some liquid so that the lentils won’t scorch. If the lentils aren’t tender once the broth evaporates, add 1/2 cup more liquid and continue cooking 5-10 more minutes.

Step 2

While the lentils are cooking, make the dressing. In a medium bowl, mix the vinegar, shallot, black pepper, and Dijon. Slowly whisk in the olive oil. Taste and add more vinegar if desired.

Step 3

When the lentils are ready, strain off any remaining liquid and transfer to a large bowl; discard the bay leaf. Fold in the red onion, bell pepper, and parsley. Pour on the dressing and toss to coat. Taste and add salt as desired. Serve at room temperature or chilled.

Yields 8 servings