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Explore Recipes Appetizers Page 5

Bresaola, Fig, Radicchio, and Gorgonzola Salad

Posted on by The Olive Oil Hunter

This recipe comes from King and Godfree—what started as an innovative grocery store in a historic 1870s building in Melbourne’s Little Italy neighborhood has blossomed into a vibrant destination with numerous eateries as well as other businesses. This recipe is pure simplicity but brings together flavorful ingredients. Bresaola is a luscious Italian cured meat made from beef rather than pork and is available at many stores selling charcuterie.

Ingredients

  • 2 teaspoons extra virgin olive oil, plus more for drizzling
  • 2 teaspoons balsamic vinegar from Modena
  • 2 teaspoons fresh lemon juice
  • Pinch of coarse sea salt
  • Pinch of freshly ground black pepper
  • 1 head radicchio, cored and shredded
  • 4 fresh figs, washed and quartered
  • 8 ounces bresaola, thinly sliced
  • 4 ounces gorgonzola dolce, cut into small cubes

Directions

Step 1

In a large bowl, whisk the olive oil, vinegar, lemon juice, and a pinch each of the salt and pepper until emulsified. Add the radicchio and toss to combine. Add the figs and toss again.

Step 2

Arrange the bresaola slices on a large platter or 4 individual plates and top with the radicchio mixture, dividing the figs evenly between the plates. Top with the cheese and a drizzle of olive oil.

Serves 4

Chinese Chicken Dumplings

Posted on by The Olive Oil Hunter

With store-bought dumpling wrappers, available in rounds and squares that typically come in packages of 50, making homemade dumplings is a breeze. (If buying wrappers from the refrigerator case, freeze half the package for a future use.) You can buy ground chicken, but I’ve included a quick DIY hack. Sherry makes a good substitute for the Shaoxing cooking wine.

Ingredients

  • 1/2 pound boneless, skinless chicken thigh meat, cut into chunks
  • 1 tablespoon grated fresh ginger
  • 3 garlic cloves, peeled and coarsely chopped
  • 4 scallions, trimmed and sliced into thirds
  • 4 ounces of raw peeled carrot chunks
  • 2 tablespoons plus 1/4 cup soy sauce
  • 1 tablespoon Shaoxing cooking wine
  • 1 tablespoon cornstarch
  • 1 1/2 tablespoons toasted sesame oil
  • 6 tablespoons extra virgin olive oil, divided use 1 teaspoon freshly ground black pepper
  • 25 to 30 round dumpling wrappers
  • 10 tablespoons water
  • 1/4 cup rice wine vinegar

Directions

Step 1

Place the chicken chunks on a rimmed sheet pan and freeze for 10 minutes (this makes grinding easier). Meanwhile, place the ginger, garlic, scallions, and carrots in a food processor and process until finely minced; transfer to a large bowl. Add the chilled chicken to the food processor bowl and process until finely ground, about 10 to 15 pulses; add in the soy sauce, cooking wine, cornstarch, sesame oil, black pepper, and 2 tablespoons of the olive oil, and pulse a few more times until well blended. Transfer to the bowl with the vegetables and mix thoroughly.

Step 2

Line a clean rimmed sheet pan with parchment paper. Dampen a clean dishtowel or paper towels and place them over the sheet pan. Fill a small bowl with cold water and set it between the package of wrappers and the chicken mixture. Use a fingertip to thoroughly wet the circumference of a dumpling wrapper and then place a heaping teaspoon of filling in the center (don’t overfill or it won’t stay sealed). Fold over the wrapper to make a half-moon shape, pressing down along the edges to seal, then crimp the edges to further seal in the filling. Place the dumpling on the sheet pan under the damp toweling. Repeat until you’ve filled all the wrappers.

Step 3

Heat a wok or large skillet over medium heat. When hot, add 2 tablespoons of olive oil, 5 tablespoons of water, and a layer of dumplings to the pan (fry in two batches, if needed, to avoid crowding). Cover and cook for 5 minutes. Take off the cover and keep cooking until the liquid evaporates and the bottom of the dumplings are browned, another 3 to 5 minutes. Repeat with the remaining dumplings.

Step 4

For a dipping sauce, combine the 1/4 cup soy sauce and the rice wine vinegar in a small bowl and serve.

Serves 4

Chilean Ceviche

Posted on by The Olive Oil Hunter

Ceviche (pronounced ceh-BEE-chay) is a popular appetizer in Chile, which boasts over 2,600 miles of Pacific coastline. The name comes from the Quechuan word siwichi, which translates to “tender fish.” Salmon can be substituted for white fish.

Ingredients

  • 1 pound sushi-grade boneless, skinless white fish, such as red snapper, halibut, or grouper
  • 1 small red onion, peeled and thinly sliced lengthwise
  • 1/2 red bell pepper, seeded and diced
  • 1 jalapeño, stemmed, seeded, and finely diced
  • 1 1/2 teaspoons coarse salt (kosher or sea) or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon merkén (optional)
  • Juice of 4 limes or lemons
  • 1/4 cup chopped fresh cilantro leaves
  • 3 tablespoons extra virgin olive oil
  • Toast points, lettuce cups, or tortilla chips, for serving

Directions

Step 1

Remove any bloodlines or dark parts from the fish before cutting it into 1/2-inch cubes.

Step 2

In a nonreactive bowl, combine the fish, onion, bell pepper, jalapeño, salt, pepper, and merkén, if using. Gently stir in the lime or lemon juice as well as the olive oil.

Step 3

Cover and refrigerate for 1 hour. Stir in the cilantro just before serving.

Serves 4

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