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Chicken Kebabs with Hot Honey (Pinxtos/Pinchos)

Posted on by The Olive Oil Hunter

Is it just us, or does food served on skewers taste better? We have made these kebabs with chicken thighs (our favorite), breasts, and tenders. You could even use boneless pork if that’s what you have on hand. Serve with crusty bread and sliced tomatoes or a green salad dressed with extra virgin olive oil, vinegar, and salt and pepper.

Ingredients

For the marinade:

  • 2 teaspoons honey
  • 1/4 teaspoon crushed red pepper flakes, or more to taste
  • 2 tablespoons warm water
  • 2 tablespoons fresh orange or lemon juice
  • 1 teaspoon coarse salt (kosher or sea), or more to taste
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon ground turmeric (optional)
  • 1 scant teaspoon pimentón
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 1/3 cup extra virgin olive oil

For the kebabs:

  • 1 1/2 pounds boneless skinless chicken thighs, breasts, or tenderloins, each cut into 1-inch pieces
  • 4 ounces Spanish cured chorizo, peeled and sliced into 1/4-inch coins

Directions

Step 1

In a large, nonreactive bowl, whisk together the honey, red pepper flakes, water, juice, and salt. Stir in the garlic, turmeric if using, pimentón, coriander, and cumin. Slowly whisk in the olive oil until emulsified. Add the chicken and stir to coat. Cover and refrigerate for 2 to 24 hours.

Step 2

Assemble the kebabs: Thread 2 or 3 pieces of chicken on a small (6- to 8-inch) bamboo skewer, followed by a piece of chorizo. Repeat the pattern until you’ve used all the meat. Heat a grill pan or plancha (griddle) over medium-high heat. Oil generously with olive oil. Grill the kebabs until the chicken is cooked through, 2 to 3 minutes per side. (You can also cook the kebabs on an outdoor grill.) Serve immediately.

Serves 4

Trinxat de Col (Potato and Cabbage Cakes with Bacon)

Posted on by The Olive Oil Hunter

Think of this as a kind of Spanish potato pancake—comfort food at its best, with potatoes, cabbage (or kale), and bacon. Traditionally, it’s served as a frying pan–sized cake. But individual servings are easier to manage and look beautiful on a plate.

Ingredients

  • Coarse salt (kosher or sea)
  • 4 medium-size russet potatoes (each about 10 ounces), peeled
  • 2 cups coarsely chopped Napa cabbage, kale, or Swiss chard leaves (stems removed)
  • 4 tablespoons extra virgin olive oil, divided use, more as needed
  • 1 large egg, beaten
  • 2 tablespoons potato starch or cornstarch
  • 1/2 teaspoon freshly ground black pepper
  • 6 strips bacon, roughly chopped

Directions

Step 1

Bring a large pot of salted water to a boil over high heat. Add the potatoes and the cabbage; cook until both are tender, about 40 to 50 minutes. Drain, then add 2 tablespoons (or more) extra virgin olive oil. Mash with a potato masher. Let cool slightly, then incorporate the egg and potato starch. Season with the pepper and additional salt, as needed. Form into firm patties, each about 3/4 inch thick and 2 1/2 inches in diameter.

Step 2

Heat a cast iron skillet over medium-high heat. Add the bacon and cook until crisp. Using a slotted spoon, remove the bacon pieces and set aside. Add the remaining 2 tablespoons of olive oil to the hot pan. Sauté the potato-and-cabbage patties on each side, turning with a thin-bladed spatula, until golden brown. Transfer to a platter or plates, then top with bacon. Serve immediately.

Serves 4 to 6

Flatbreads Your Way

Posted on by The Olive Oil Hunter

What makes a flatbread different than a pizza? Traditional flatbread dough doesn’t require yeast, so the prep time is faster than that of the yeasted dough for pizza. My approach takes the best of both worlds by using freshly prepared pizza dough, available at most supermarkets, and shaping it into two thin rectangles—flatbreads are often just a 1/4-inch thick. After a 5-minute pre-bake, it’s up to you to customize the toppings to your liking.

Quick Tips:

Have your dough at room temperature for faster and more even crisping in the oven.

Be sure any raw meat, such as sausage or steak, is fully cooked separately—the time in the oven won’t be enough to cook it thoroughly.

For a simple sauce, use 1/3 cup of crushed San Marzano tomatoes mixed with 1/4 teaspoon dried oregano per flatbread.

Charcuterie board favorites as well as ingredients from your favorite salads, such as Salade Nicoise, Greek Salad, and Turkish Shepherd’s Salad, all taste great on baked flatbreads.

Ingredients

  • 1 pound store-bought pizza dough, white or whole wheat, at room temperature (multiply as needed for additional servings)
  • Extra virgin olive oil
  • Sea salt
  • Your choice of toppings…

Ingredients

  • Classic Margherita—crushed tomatoes, sea salt, basil, and mozzarella slices
  • New Caprese—pesto, burrata slices, cherry tomato halves, and balsamic vinegar; finish with basil after baking
  • White—ricotta, mozzarella, and fontina; finish with shavings of Parmigiano-Reggiano after baking
  • Tomato sauce, sautéed sausage chunks, steamed broccoli florets, and smoked mozzarella slices
  • Mushrooms, caramelized onions, and shredded fontina
  • Aioli, sliced steak, gorgonzola, and pine nuts; finish with balsamic vinegar after baking
  • Prosciutto, slices of goat cheese and figs, roasted squash or beet cubes, and hazelnuts
  • Skyr or sour cream, smoked fish, capers, and red onion rings; finish with fresh dill after baking
  • Tiny clams (canned), garlic, freshly grated Parmigiano-Reggiano, and crushed red pepper flakes
  • Salami or pepperoni slices, cherry tomato halves, quartered artichoke hearts, and dried oregano

Directions

Step 1

Note: The dough can be fully baked for 10-15 minutes, if you want to top it with ingredients that don’t need cooking, or pre-baked, as described below, to get it crusty before you layer on fixings such as cheese to be melted. After baking, sprinkle on delicate ingredients that would quickly burn to a crisp in a 450°F or higher oven, such as arugula, cheese shavings, or a drizzle of balsamic vinegar along with more olive oil.

Step 2

Heat your oven (not the broiler) to its highest setting, usually between 450°F and 500°F. Prepare a rimmed sheet pan by coating it with 1-2 tablespoons of olive oil.

Step 3

Cut your dough in half and shape into rectangles with your fingers or a rolling pin. Use your knuckles to make a dimple pattern across the dough and gently brush the surface with more oil; sprinkle lightly with the salt. 

Step 4

Bake for about 5-8 minutes or until firm and light brown. Remove from the oven and top as desired. If using one of the above combinations, add everything except any finishing ingredient, in the order given. 

Step 5

Return to the oven for 5-10 minutes or until the cheese has fully melted. Top with any finishes and another drizzle of olive oil, and serve.

Yields 2 servings

Pico de Gallo

Posted on by The Olive Oil Hunter

I love this Mexican condiment for its bold flavors and easy prep—no machines needed, just a good sharp knife to dice the main ingredients. Besides being a delicious dip for chips and veggies, it’s a great condiment for grilled chicken and fish for your next Taco Tuesday. 

Ingredients

  • 2 garlic cloves
  • 2 large fresh tomatoes or 6 canned Roma tomatoes
  • 1 medium onion
  • 1 jalapeño or other chile pepper
  • 1/2 cup chopped cilantro (leaves and some stems)
  • 1 teaspoon cumin seeds, toasted and ground 
  • Juice of 1/2 lime
  • Freshly ground black pepper
  • Coarse sea salt 
  • Black Lime

Directions

Mince the garlic and set aside. Dice the tomatoes and onion. Wearing gloves to keep the powerful oils off your skin, slice the jalapeño in half lengthwise and use a small spoon to scrape out the ribs and seeds, and then cut it into a small dice. Place the vegetables in a large bowl along with the garlic and cilantro, and toss well. Fold in the cumin and lime juice. Taste, add a few twists of the black peppercorn grinder and a sprinkle of the salt, and taste again, adding more salt and pepper as desired. Let the flavors meld at room temperature for 30 minutes and then refrigerate until serving. Just before serving, top with a sprinkle of black lime.

Yields about 2 cups