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Explore Recipes Entrees Page 19

Savory 3-Cheese Stuffed Shells

Posted on by The Olive Oil Hunter

Move over, lasagna! This dish is a tasty way to get baked cheesy goodness without juggling long strips of pasta. I’m including a simple savory tomato sauce if you’d like to make your own (you can do this up to three days in advance), but a good quality store-bought one will make the prep quite fast.

Ingredients

For the tomato sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1/2 cup chopped onion
  • One 6-ounce can tomato paste
  • 1/2 cup red wine
  • 1 20-ounce can crushed tomatoes
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • Pinch of sea salt

For the shells:

  • 1 pound jumbo pasta shells
  • 2 teaspoons sea salt
  • 1 pound mozzarella, divided use 
  • 1 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
  • 2 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 egg, beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan; when hot, add the olive oil, garlic, and onions, and then sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste to the center; sauté the paste until it browns to release its flavors. Deglaze the pan with the red wine, then add the crushed tomatoes, sugar, oregano, and salt. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While they’re boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut 12 ounces of the mozzarella into small cubes; shred the rest and set aside. Add the mozzarella cubes to a large bowl along with the ricotta, one cup grated Parmigiano-Reggiano, the olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to fill them with the cheese mixture. Lightly coat a large baking dish with olive oil and add half the sauce; use an offset spatula to spread it out evenly. Place the filled shells in the dish in rows and cover with the rest of the sauce. Sprinkle on the grated mozzarella and the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. 

Yields 4-6 servings

Herb-Crusted Grilled Salmon

Posted on by The Olive Oil Hunter

In a hurry for dinner? This fresh herb crust takes just a few minutes to make and there’s no marinating time required. I like to use salmon filet rather than steaks because they’re almost bone free, but select the freshest cut available at the store.

Ingredients

  • 3 tablespoons extra virgin olive oil, plus more for the grill rack 
  • 1-1/2- to 2-pound salmon filet
  • 2 cups loosely packed fresh mixed herbs including parsley, dill, and basil 
  • 4 garlic cloves, peeled
  • 2 tablespoons fresh lemon juice 
  • 1/2 teaspoon each coarse sea salt and freshly ground black pepper

Directions

Step 1

Check the salmon for any hidden bones and pull them out with a pair of kitchen tweezers. Place the filet skin side down on an oiled grill rack. Set up your grill for direct heat.

Step 2

Place the herbs and garlic in a food processor and run until finely chopped. Add the lemon juice and pulse briefly. With the machine running, drizzle in the olive oil and process until you get a paste.

Step 3

Use a spatula or your fingers to spread the herb mixture over the salmon. Grill until the flesh is firm and opaque, between 5 and 10 minutes depending on thickness; it should reach 145°F on an instant read thermometer.

Yields 4-6 servings

Lamb Asado with Molho de Campanha

Posted on by The Olive Oil Hunter

Lamb is a popular meat at Chilean asados (barbecues). Seasoned simply with salt and pepper, then grilled over mature coals, the meat is often served with freshly made rustic sauces or salsas.

Ingredients

For the lamb:

  • One butterflied leg of lamb, about 5 pounds Coarse salt (kosher or sea)
  • Freshly ground black pepper

For the molho de campanha:

  • 3 tablespoons white wine vinegar, or more to taste
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 3 medium plum tomatoes, peeled, seeded, and diced
  • 1/2 green bell pepper, cored, seeded, and diced
  • 1/2 red bell pepper, cored, seeded, and diced
  • 1/2 yellow bell pepper, cored, seeded, and diced
  • 1/2 sweet onion, peeled and diced
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Cut a small chunk of fat from the lamb (use this to oil the grill grate), then season the meat generously with salt and pepper. Let the meat rest for 45 minutes.

Step 2

Set up a grill for direct grilling and heat to medium-high. Brush the grill grate clean, then impale the lamb fat on a long-handled fork and oil the grill grate. Arrange the lamb on the grate and grill, turning as needed, for 40 minutes to one hour. (The time will depend on the heat of your grill.)

Step 3

In the meantime, place the wine vinegar, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a nonreactive mixing bowl and whisk until the salt dissolves. Add the tomatoes, bell peppers, onion, parsley, and oil and stir to mix. Taste for seasoning, adding more salt, black pepper, and/or vinegar as necessary.

Step 4

Let the lamb rest for 10 minutes before carving and serving with the molho de campanha.

Serves 8

Grilled Chicken with Creamy Green Sauce

Posted on by The Olive Oil Hunter

A wonderful ingredient common in Andean cooking is ají amarillo paste, made from yellow chiles. Happily, it’s readily available online and at Latin American markets—you’ll find yourself reaching for it for many marinades and sauces. If desired, the chicken can be spit-roasted on a rotisserie or roasted in an oven.

Ingredients

For the chicken and brine:

  • 1 whole chicken (3 1/2 to 4 pounds)
  • 2 quarts cold water
  • 1/2 cup kosher salt
  • Extra virgin olive oil, for basting

For the creamy green sauce:

  • 2 cloves garlic, peeled and coarsely chopped 2 scallions, trimmed, white and green parts coarsely chopped
  • 2 jalapeños, stemmed, seeded, and coarsely chopped
  • Juice of 1 lime
  • 1/2 cup fresh cilantro leaves 3/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup extra virgin olive oil 1 tablespoon ají amarillo paste (see above)
  • 4 fresh mint leaves
  • Kosher salt and freshly ground black pepper, to taste

Directions

Step 1

Remove and discard the fat just inside the neck and body cavities of the chicken as well as the giblets (discard or set aside for another use).

Step 2

In a large deep mixing bowl or stockpot, stir the salt and water until the salt is dissolved. Submerge the chicken in the brine. Cover and refrigerate for 6 to 8 hours.

Step 3

Drain the chicken, rinse under cold running water, and pat dry with paper towels. Place the chicken on a rimmed baking sheet. Fold the wing tips behind the back and tie the legs together with butcher’s string. Brush the chicken with olive oil.

Step 4

Set up the grill for indirect grilling, place a drip pan in the center, and heat the grill to medium-high. When ready to cook, brush and oil the grill grate. Place the chicken in the center of the grate over the drip pan and away from the heat and cover the grill. Make the green sauce while the bird cooks: In a blender jar or the bowl of a food processor, combine all the sauce ingredients and process until smooth. Taste for seasoning, adding more salt and pepper if needed.

Step 5

Grill the bird until the skin is golden brown and crisp and the meat is cooked through, 1 to 1 1/4 hours, basting occasionally with olive oil. Use an instant-read meat thermometer to test for doneness; the internal temperature in the thickest part of the thigh should be 165°F. Carefully remove the bird from the grill and let it rest, uncovered, for 10 minutes. Serve with the sauce.

Serves 2 to 4