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Explore Recipes Entrees Page 2

Pastel de Jaiba (Crab Pie)

Posted on by The Olive Oil Hunter

This rich dish can be served as a light main course or as an appetizer. Popular in Santiago, it’s traditionally baked in a ceramic vessel from the nearby town of Pomaire, famous for its burgundy-colored clay.

Ingredients

For the filling:

  • 2 slices soft white bread (each about 3/4 inch thick), crusts removed
  • 1 cup heavy cream or half and half, more as needed
  • 2 tablespoons extra virgin olive oil, plus more for the casserole dish
  • 1 medium onion, cut into small dice
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup dry white wine
  • 1 pound lump crab meat, picked over
  • 3/4 cup grated Parmigiano-Reggiano cheese, divided use
  • Fine sea salt and freshly ground black pepper

For the topping:

  • 1/4 cup panko breadcrumbs
  • 1 tablespoon extra virgin olive oil
  • Optional: 1 tablespoon chopped flat-leaf parsley

Directions

Step 1

Preheat the oven to 375°F.

Step 2

Tear the bread into small pieces and place in
a bowl. Pour the cream over the bread and set aside to soak for 5 minutes. Mash with a fork to break up bread; set aside. Oil an oven-safe 2-quart casserole dish.

Step 3

Heat a large skillet over medium heat. When hot, add the 2 tablespoons of olive oil and sauté the onion until translucent, 3 to 5 minutes. Add the garlic, paprika, oregano, and cumin and sauté for 1 minute more, stirring constantly. Deglaze the pan with the wine.

Step 4

Add the bread-and-cream mixture and stir to combine. Stir in the crab meat and 1/2 cup cheese. The mixture should be creamy. If too thin,
cook for 1 to 2 minutes more. If too thick, add additional cream, 1 tablespoon at a time. Season to taste with salt and pepper. Spoon into the prepared casserole. Sprinkle with the remaining 1/4 cup cheese. Bake for 20 to 25 minutes, or until the mixture is bubbling.

Step 5

In the meantime, combine the panko with the olive oil. Stir until the breadcrumbs are well coated. When the casserole is nearly done, sprinkle the panko evenly over the top. Continue baking for 5 additional minutes. Top with chopped parsley, if desired, and serve.

Serves 4

Chacarero Chileno

Posted on by The Olive Oil Hunter

A specialty of Chilean sandwich shops called fuentes de soda, this improbable mash-up of seasonal ingredients is unbelievably good. Eligible cuts of beef include top round, sirloin, ribeye, beef tenderloin, and hanger steak. Enjoy this “orchard sandwich” with your fresh-pressed olive oil!

Ingredients

  • Fine sea salt
  • 4 ounces fresh green beans, frenched
  • 1/4 cup mayonnaise
  • 1 garlic clove, minced
  • 12 ounces steak, your choice
  • Extra virgin olive oil, as needed
  • Freshly ground black pepper
  • 2 large crusty rolls, such as kaiser or ciabatta, split
  • 1 ripe tomato, stemmed and sliced
  • 1/4 cup thinly sliced pickled banana peppers or jalapeños, drained

Directions

Step 1

Bring a large pot of water with 1 teaspoon salt to a boil. Add the beans and cook until tender, 4 to 5 minutes. Drain, rinse with cold water to halt the cooking, and drain again; set aside.

Step 2

In a small bowl, combine the mayonnaise and garlic. Set aside.

Step 3

Slice the steak crosswise into 1/4-inch slices. Brush each slice on both sides with olive oil and season with salt and pepper.

Step 4

Heat a dry cast-iron skillet over medium-high heat. Cook the meat for 2 minutes per side, working in batches, if necessary. When done, transfer the steak to a plate. Add a drizzle of olive oil to the skillet and lightly toast the rolls, cut sides down. (Alternatively, the steak and rolls, the latter brushed with olive oil, can be grilled.)

Step 5

Spread the toasted sides of the rolls with the mayonnaise-garlic mixture. (Chileans are known to be very generous with the mayonnaise!) Season the tomatoes with salt.

Step 6

Assemble the sandwiches: Layer the steak, tomatoes, green beans, and banana peppers on the bottoms of the rolls. Finish with the tops. Serve immediately.

Serves 2

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