Fresh-Pressed Olive Oil Club

Marinated Pork Loin in Adobo (Lomo de Cerdo en Adobo)

The Spanish noun adobo means “marinade.” On the Iberian peninsula, where it has prehistoric origins, adobo refers to a flavorful marinade consisting of vinegar, olive oil, aromatics, and spices. Don’t be intimidated by the long marinating time of this dish. Do, however, use a nonreactive container such as a glass baking dish or large bowl. Pork tenderloin or chicken thighs can be substituted for the pork loin.

Ingredients

  • 1 1/2 teaspoons thyme leaves, or 1/4 teaspoon dried
  • 1 tablespoon dry white wine, preferably Spanish
  • 1 tablespoon Spanish sweet paprika
  • 3/4 teaspoon coarse salt (kosher or sea) and freshly ground black pepper
  • 1 tablespoon minced flat-leaf parsley
  • 5 tablespoons extra virgin olive oil, plus more as needed
  • 1 1/4 pounds boneless pork loin

Directions

Step 1

Combine the marinade ingredients in a large bowl. Add the meat and turn to coat on all sides. Cover and refrigerate for 24 hours, turning occasionally.

Step 2

Cut the meat into 1/2-inch slices, allowing some of the marinade to cling to the meat. Heat a griddle, skillet, or grill pan over medium-high heat. (The meat can also be grilled on an outdoor grill.) Coat the pan with olive oil. Brown the meat on all sides, reduce the heat to medium, and continue cooking until the meat is just done.

Serves 4 — Recipe from Delicioso! by Penelope Casas (Knopf, 1996)

Spanish Steak with Sherry Vinegar Steak Sauce (Chuleton)

Spain has a vibrant steak culture, a surprise to tourists with tapas and paella on their minds. Rib steak, known as chuleton (“large steak”), appears on many restaurant menus and is typically cooked over a live fire. The rub and piquant steak sauce are very versatile and pair well with pork, chicken, or shrimp. (Find jarred piquillo peppers online or in the international aisle of larger supermarkets.)

Ingredients

For the rub and steak:

  • 1 1/2 tablespoons Spanish smoked paprika (pimentón)
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground fennel seeds
  • 1 1/2 teaspoons coarse salt (kosher or sea)
  • 1 teaspoon coarsely ground black pepper
  • 4 boneless rib-eye or strip steaks, each about 12 ounces
  • Extra virgin olive oil

For the sherry vinegar steak sauce:

  • 6 jarred piquillo peppers or 2 jarred roasted red bell peppers, drained and coarsely chopped
  • 1/2 cup aged sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons honey or agave
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper

Directions

Step 1

Make the rub: Combine the paprika, cumin, mustard, fennel seeds, salt, and black pepper in a small bowl and whisk to mix. Fifteen minutes before cooking, generously brush each steak on both sides with olive oil and season with the rub.

Step 2

Make the steak sauce: Combine all the ingredients in a food processor or blender until smooth. If the mixture is too thick, add a tablespoon or two of water. Transfer to a small saucepan and warm over low heat. If not serving immediately, transfer the sauce to a covered jar or bottle and refrigerate. It will keep for up to 5 days. (Shake to re-emulsify if the sauce separates.)

Step 3

When ready to cook, set up a grill for direct grilling and heat to high. Brush and oil the grill grate.(Alternatively, heat a grill pan on the stovetop.) Grill the steaks on one side for 3 to 4 minutes. Turn with tongs and grill 5 to 6 minutes more for medium-rare. Serve with the warmed steak sauce.

Serves 4 — Recipe adapted from foodnetwork.com

Stuffed Acorn Squash

I love the combination of sweet and savory ingredients in this stuffing. Cooking the wild rice and roasting the squash take some time, but you can work on the components of this dish simultaneously. Any stuffing left over after you fill the squash halves makes a great cold lunch the next day!

Ingredients

  • 1/2 cup wild rice, uncooked
  • 1/3 cup raisins, preferably golden
  • 2 acorn squash
  • 4 tablespoons extra virgin olive oil, divided
  • 1/3 cup pine nuts
  • 1 medium onion, chopped
  • 3 stalks celery, trimmed and diced 
  • 1 Granny Smith or other tart apple, cored and diced 
  • 4 fresh sage leaves, chopped 
  • 1/2 teaspoon dried thyme
  • Coarse salt to taste
  • Freshly ground black pepper to taste

Directions

Step 1

Preheat your oven to 400°F. Cook the wild rice as directed on the package. While the rice is cooking, steep the raisins in a cup of boiling water to plump them; set aside. Next, cut each acorn squash in two and use a grapefruit spoon to remove and discard the seeds. Brush the cut sides with a tablespoon of olive oil and place them, cut side down, on a baking sheet lined with parchment paper. Roast for 25 minutes.

Step 2

Meanwhile, heat a large skillet and, when hot, toss in the pine nuts and cook, stirring constantly, for about two minutes, until fragrant. Lower the heat to medium, add 2 tablespoons of olive oil, the onions, and celery, and sauté until the onions are translucent, about 10 minutes. Add the diced apple, sage, and thyme, and cook for another 5 minutes. Drain the raisins, reserving the liquid, and add them to the skillet. Drain and fluff the rice and add to the skillet. If the mixture is too dry, add some of the raisin liquid, a tablespoon at a time. Season to taste with salt and pepper. 

Step 3

Take the squash out of the oven, carefully turn over the halves, and fill them with the rice mixture. Drizzle each half with the remaining olive oil and return to the oven for another 25 minutes or until a knife tip easily pierces the squash flesh. 

Yields 4 side dishes or 2 main dish servings

Short Ribs Dijon-style

This dish gets even better over time. Feel free to make it a day or two in advance and reheat slowly in the oven. 

Ingredients

  • 1 bottle of good-quality red wine, such as Beaujolais Nouveau
  • 3 tablespoons extra virgin olive oil
  • 8 beef short ribs, each measuring about 4″ by 3″
  • 2 tablespoons flour
  • 12 shallots, peeled 
  • ½ cup best-quality Dijon mustard
  • 1 28-ounce can of plum tomatoes 
  • Coarse salt and freshly cracked black pepper to taste

Directions

Step 1

In a nonreactive saucepan, reduce the wine by 75 percent and set aside. Heat a heavy skillet large enough to hold the short ribs. While the pan is getting hot, lightly dredge the ribs in the flour; shake off any excess. Add the olive oil to the hot pan and then the ribs, searing them on all sides.

Step 2

Transfer the ribs to a bowl next to your cooktop and add the shallots to the skillet; cook them over low heat until tender and slightly caramelized. Then transfer them to a separate bowl next to your cooktop. Deglaze the pan with the reduced wine and whisk in the mustard. Return the ribs to the skillet, lower the heat to a simmer, cover, and cook for two hours.

Step 3

Drain the canned tomatoes, reserving the juice in case the sauce becomes too thick. Add the tomatoes to the skillet along with the shallots and simmer, partially covered, for another hour. Season with salt and pepper to taste. Serve over egg noodles or mashed potatoes.

Yields 4 servings