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Halloumi Skewers

Posted on by The Olive Oil Hunter

Besides its great taste, halloumi holds its shape well under high heat and, unlike beef, chicken, and other proteins, it takes only as long as the vegetables to grill so all the ingredients on your skewers will be done at the same time.

Ingredients

For the marinade:

  • 4 garlic cloves
  • 1/4 cup fresh herbs such as basil, oregano, and flat-leaf parsley
  • 2 tablespoons balsamic vinegar of Modena such as Condimento Barili Exclusivi 
  • 1/4 cup extra virgin olive oil
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper

For the skewers:

  • 1 pound halloumi cheese block, cut into 1-1/2-inch cubes 
  • 1 medium zucchini, cut into 3/4-inch rounds
  • 1 medium red onion, peeled and cut into 6 wedges 
  • 2 large bell peppers, any colors, cut into 1-1/2-inch squares
  • 8 cremini or white mushrooms, cleaned as needed

Directions

Step 1

Place the garlic and herbs in a mini chopper and process until finely chopped. Add the vinegar, olive oil, salt, and pepper and process until smooth. 

Step 2

Place the cheese and all the vegetables in a large bowl and add the marinade; toss well. Let marinate for 20 minutes, then shake off excess marinade and thread equal amounts onto four 12-inch skewers (if using wooden skewers, soak in water for 30 minutes first).

Step 3

Grill over medium-high heat, turning the skewers every 2 to 3 minutes to char all four sides (8 to 12 minutes total). Remove from the grill as soon as you see a light char. 

Serves 4 as an appetizer or 2 as a main dish

Hawaiian-Inspired Sheet Pan Chicken

Posted on by The Olive Oil Hunter

This recipe is a crowd-pleaser and a delicious answer to the question, “What’s for dinner?” Note: A Microplane is perfect for grating the garlic and the ginger right over the mixing bowl for the marinade.

Ingredients

For the marinade:

  • 1/3 cup extra virgin olive oil
  • 1/3 cup reduced-sodium soy sauce
  • 3 tablespoons brown sugar
  • 4 garlic cloves, grated
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon dry mustard
  • 1 teaspoon wild sumac
  • 1/2 teaspoon red pepper flakes

For the chicken and vegetables:

  • 4 cups pineapple chunks from a fresh pineapple
  • 1 large red bell pepper 
  • 1 large yellow bell pepper
  • 1 large red onion
  • 1-1/2 pounds boneless, skinless chicken breasts or thighs

Directions

Step 1

In a medium bowl, whisk together the marinade ingredients; set aside. 

Step 2

Cut each pepper into 1-inch squares and add to a large bowl. Peel and cut the onion into 8 wedges, then cut each wedge in half; add to the bowl with the bell peppers. Finally, cut the chicken into 1-inch cubes and add to the bowl. Pour on the marinade and toss to coat. Marinate for 1 hour (you can also marinate overnight in the fridge).

Step 3

While the chicken marinates, prepare the pineapple. Start by cutting off and discarding the top and bottom. Stand it up on your cutting board and use a serrated knife, working from top to bottom, to cut off the peel in strips. Next, use the knife to cut the pineapple in half, then into quarters. Make V-shaped cuts in each quarter to remove and discard the tough core. Cut each of the four sections into roughly 1-inch pieces. Transfer 4 cups to a bowl and set aside (enjoy any leftover pineapple at another meal).

Step 4

When ready to cook, preheat your oven to 400°F and line a rimmed sheet pan with parchment paper. Transfer the chicken and vegetables to the sheet pan and roast for 15 minutes. Then carefully top with the pineapple and any juice in the bowl; roast for another 10 minutes.

Step 5

Set your oven to broil and place the sheet pan under your broiler for 3 minutes for a caramelized finish. 

Yields 4 servings

Crabmeat-Stuffed Flounder

Posted on by The Olive Oil Hunter

Flounder stuffed with crabmeat is a seafood lover’s dream and my stuffing recipe ticks all the boxes for many specialty diets since I skip the traditional breadcrumbs. 

Ingredients

For the crabmeat stuffing:

  • 2 tablespoons extra virgin olive oil, plus more for the sheet pan and drizzling
  • 1/2 cup chopped onion
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped celery
  • 2 garlic cloves, minced
  • 2 tablespoons best-quality mayonnaise
  • 6 ounces crabmeat, preferably lump meat
  • 1/2 teaspoon paprika, such as Heirloom Sweet Paprika 
  • 1/8 teaspoon cayenne pepper
  • 1 teaspoon fresh lemon zest
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
  • 2 tablespoons chopped fresh flat leaf parsley

For the flounder:

  • 4 flounder fillets, about 4 to 6 ounces each
  • Four 4” bamboo skewers
  • 1 teaspoon paprika, such as Heirloom Sweet Paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black peppercorns, such as Vine-Ripened Black Peppercorns
  • 1 tablespoon extra virgin olive oil

Directions

Step 1

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper and brush the parchment lightly with olive oil; set aside.

Step 2

Heat a sauté pan over medium-high. When hot, add the 2 tablespoons olive oil, onions, bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 10 minutes. Transfer to a large bowl and let cool slightly. Then add in the rest of the stuffing ingredients and mix well. 

Step 3

Make the roll-ups one at a time directly on the parchment-lined sheet pan to avoid having to transfer them. Place one fillet flat side up at one end of the pan. Scoop 1/4 of the crab mix and place it on the fillet about 2 inches in from the thinner end. Flip that end over the stuffing and roll up the fillet. Secure with a bamboo skewer. Repeat with the remaining fillets. Sprinkle with the paprika, salt, and pepper and drizzle with olive oil.

Step 4

Bake for 15 minutes, then check to see if the flounder is opaque and firm to the touch. If needed, bake for another 3 to 5 minutes.

Yields 4 servings

Asparagus in the Milanese Style

Posted on by The Olive Oil Hunter

Asparagus is so symbolic of spring. And while a simple dish like marinated asparagus is a great way to enjoy it, this recipe turns a side into a satisfying meal for breakfast, brunch, or even a light dinner. For a heartier meal, double the eggs. I especially love the richness of sautéing the spears in EVOO as well as some butter. 

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1/2 pound asparagus, trimmed (see Quick Kitchen Nugget in newsletter)
  • Coarse sea salt
  • Freshly ground black pepper
  • 3/4 cup freshly grated Parmigiano-Reggiano cheese, plus more to garnish
  • 2 large eggs

Directions

Step 1

Heat a large frying pan or skillet until hot, then add 2 tablespoons olive oil and the butter. Sauté the asparagus, rotating the spears frequently, until tender, about 5 minutes. Season liberally with salt and pepper. Cover the pan with a lid to steam them for 2 minutes more. Divide the spears between two plates and top with equal amounts of grated cheese.

Step 2

Reheat the pan to medium-high, then add the remaining 2 tablespoons olive oil. Once the oil starts to shimmer, add the eggs, one at a time, keeping them as separate as possible—you can crack them right into the pan or into a small bowl, then pour into the pan.

Step 3

Cook the eggs for 2 minutes until the whites turn opaque and develop crisp, brown edges. Use an offset spatula to center an egg over the asparagus on each plate. Spoon the olive oil from the pan over the top, drizzle with more olive oil, and sprinkle on more cheese as desired. Serve immediately. 

Serves 2