This infinitely customizable recipe is good for breakfast, lunch, or dinner—warm or at room temperature. The following version is vegetarian, but you can add cooked sausage, diced ham, or crispy bacon to the mix. Serve with toasted country-style bread if you’re not watching your carbs.
- 5 ounces fresh baby arugula (about 4 big handfuls), washed and dried
- 2 tablespoons white or red wine vinegar
- 1/4 cup extra virgin olive oil, plus extra for oiling the pie plate and for drizzling
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1 cup grated mozzarella or Monterey Jack, divided use
- 1 scallion, trimmed, white and green parts thinly sliced
- 1/2 red bell pepper, stemmed, seeded, and diced
- 6 large eggs, beaten
Preheat the oven to 350°F.
Place the arugula in a medium mixing bowl and fluff with your fingers. Add the vinegar and 1/4 cup of extra virgin olive oil; toss gently to mix. Season lightly with salt and pepper and toss again. Set aside.
Oil a 9-inch glass pie plate with olive oil. Scatter 3/4 cup of the cheese evenly over the bottom of the pie plate. Top with the scallions and bell pepper. Slowly pour the eggs over the vegetables and cheese.
Bake the frittata until the eggs are just set and have begun to pull away from the sides of the pie plate, about 25 minutes. Sprinkle the remainder of the cheese evenly over the top of the frittata; the heat
from the eggs will melt it. Let the frittata rest for 5 to 7 minutes before cutting into 6 wedges.
To serve, place a wedge of frittata on each plate; pile some of the arugula salad on the side Serve extra virgin olive oil on the side for drizzling.
Serves 4 to 6 — Recipe courtesy of the Fresh-Pressed Olive Oil Club
Red meat is a staple in Chilean homes, with asados (barbecues) being a popular form of entertainment for families. Here, beefy-tasting skirt steak is marinated for several hours, then quickly grilled (preferably to medium-rare for maximum tenderness). Before serving, anoint it with additional fresh-pressed olive oil—Mother Nature’s perfect sauce. Pour a Chilean Cabernet Sauvignon.
- Four 8-ounce portions (2 pounds) of trimmed skirt steak
- 1/4 cup extra virgin olive oil, plus more for drizzling
- 2 tablespoon balsamic vinegar, plus more for drizzling
- 2 cloves of garlic, peeled and finely chopped
- 2 teaspoons pure chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- 1 tablespoon fresh lemon juice
- Coarse salt (kosher or sea) and freshly ground black pepper to taste
- Vegetable oil for oiling the grill grate
- Chopped fresh chives, flat-leaf parsley, or cilantro leaves, for serving
Make the marinade: In a large bowl, combine the olive oil, 2 tablespoons of balsamic, the garlic, 1 teaspoon of salt, 1/2 teaspoon of black pepper, the remainder of the spices, and the lemon juice.
Arrange the steaks in a glass baking pan just large enough to hold them. Pour the marinade over the steaks, and turn to coat. Cover and refrigerate for 2 to 4 hours.
Remove the steaks from the marinade and discard the marinade. Pat the steaks dry with paper towels and season on both sides with salt and pepper.
Set up your grill for direct grilling and heat to high. (Alternatively, cook the steaks on your stovetop using a cast iron grill pan or skillet.) Brush and oil the grill grate with vegetable oil.
Arrange the steaks on the grill grate. Grill until done to your liking, 3 to 5 minutes per side, depending on the thickness of the meat.
Let the steaks rest on a cutting board for 3 minutes, then slice crosswise on a sharp diagonal. Transfer the meat and any accumulated juices to a platter. Drizzle with olive oil and a few dribbles of balsamic vinegar. Top with the chives, parsley, or cilantro.
Serves 4 generously — Recipe adapted from vinepair.com
With its clean, mild taste, firm texture, and payload of omega-3 fatty acids, halibut pairs beautifully with robust extra virgin olive oils. It is among the largest flat fish in the world, weighing up to 500 pounds!
- 2 tablespoons apple cider vinegar
- 2 tablespoons very finely chopped shallot or red onion
- Coarse salt (kosher or sea)
- 1 tablespoon honey
- 1 tablespoon chopped cilantro
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon very finely chopped garlic
- 1/2 cup plus 1 teaspoon extra virgin olive oil
- 1 medium jalapeño
- Freshly ground black pepper
- Six 6-ounce halibut fillets
- Fresh watercress or arugula, for serving
In a small bowl, combine the vinegar and onion with 1/2 teaspoon of salt. Let the mixture stand for 10 minutes, then whisk in the honey, cilantro, mustard, garlic, and 1/4 cup of the olive oil.
Meanwhile, in a small skillet, heat 1 teaspoon of the olive oil over high heat until just smoking. Add the jalapeño and cook, turning, until charred and blistered on all sides, about 2 minutes; let it cool slightly. Slip off the charred skin. Discard the stem and cut the jalapeño in half lengthwise. Scrape out the seeds and finely chop the jalapeño. Stir the jalapeño into the vinaigrette and season with salt and pepper.
In a large nonstick skillet, heat the remaining 1/4 cup of olive oil over moderately high heat. Season the halibut fillets with salt and pepper and cook, turning once, until they are opaque throughout, about 8 minutes. Transfer the halibut to a platter. Whisk the vinaigrette, spoon it over the fish, and serve with watercress.
Serves 6 — Recipe adapted from Food and Wine, March 2004
Shrimp preparations are a specialty of Chile’s small coastal villages. If you don’t want to fuss with skewers, grill the shrimp in a grill wok or grill basket. The sauce is best when made shortly before serving.
For the shrimp and marinade:
- 2 pounds jumbo shrimp, peeled and deveined
- Juice of one large lime
- 3 tablespoons extra virgin olive oil
- 2 cloves garlic, peeled and minced
- 2 teaspoons pure chili powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1/2 teaspoon each coarse salt (kosher or sea) and freshly ground black pepper
- 1/2 teaspoon hot red pepper flakes (optional)
For the avocado cilantro sauce:
- 2 large ripe avocados, pitted and peeled
- 1 cup sour cream or Greek-style yogurt
- 1/4 cup extra virgin olive oil
- 2 cloves garlic, peeled and coarsely chopped
- Juice of 2 limes
- 1/2 cup coarsely chopped cilantro leaves
- Coarse salt (kosher or sea) and freshly ground black pepper, to taste
Make the marinade: In a small bowl whisk together the lime juice, olive oil, garlic, chili powder, cumin, paprika, salt, pepper, and red pepper flakes (if using). Pour into a large resealable plastic bag and add the shrimp. Toss to coat and marinate for 30 minutes. Drain the shrimp, dry on paper towels, and thread on metal or bamboo skewers. (Discard the marinade.)
Shortly before grilling, make the avocado cilantro sauce: In the bowl of a food processor fitted with the metal blade, combine the avocado, sour cream, olive oil, garlic, lime juice, and cilantro. Run the machine in short bursts until the sauce is smooth. Add salt and pepper to taste. Transfer to an attractive serving bowl. If not serving immediately, place plastic wrap directly on top of the sauce to delay oxidation (browning).
Preheat the grill to medium-high. (Alternatively, use a cast iron grill pan on the stovetop.) Grill the shrimp on each side for 2 to 3 minutes, or until opaque and no longer pink. Serve immediately with the sauce. (Note: Metal skewers will be very hot.)
Serves 8 as a starter or 4 as a main course — Recipe adapted from therecipecritic.com