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Zesty Beef Kebabs

Posted on by The Olive Oil Hunter

The ingredients in my Middle Eastern Chili Blend make this recipe a snap. Try it with chicken cubes, fish chunks, and hearty vegetables, too. The kebabs are delicious on their own, with grilled veggies or over rice, or tucked into a pita or other Middle Eastern bread with tomatoes, shredded lettuce, onions, and cucumber-yogurt sauce.

Ingredients

  • 1 1/2 tablespoons Middle Eastern Chili Blend
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 1/2 pounds beef tenderloin or top sirloin, cut into 1 1/2–inch cubes

Directions

Step 1

In a large glass bowl, whisk the chili blend into the olive oil. Add the beef chunks and toss to coat. Cover the bowl and refrigerate for 1 hour up to overnight. 

Step 2

When ready to cook, preheat your grill to medium-high heat. Brush and oil the grill grate. Thread the meat onto 2 or 3 metal skewers. Grill 2 to 3 minutes per side for medium-rare, or until an instant-read thermometer registers 130°F (it will continue cooking once off the grill). Transfer the skewers to a platter and let the meat rest for 5 minutes. Drizzle with olive oil before serving. 

Yields 4 servings

Pallotte Cacio e Pepe

Posted on by The Olive Oil Hunter

Similar to arancini (rice balls) but even simpler to make, pallotte cacio e uova—cheese-and-egg balls—are a classic poor man’s dish from the Abruzzo region that was traditionally made from leftovers. The balls are usually deep-fried, but I prefer to sauté them for a lighter taste. Often served as a first course, they also make a great finger food: reduce the diameter of the balls to about 1 inch and serve on a platter with a bowl of the sauce for dipping. I’ve included a quick tomato sauce recipe, but you can use 3 cups of your favorite jarred sauce.

Ingredients

For the balls:

  • 4 ounces day-old bread
  • 1/3 cup milk
  • 2 garlic cloves
  • 2 large eggs, lightly beaten
  • 4 ounces each freshly grated Parmigiano- Reggiano and Pecorino Romano, more for serving
  • 2 tablespoons minced fresh flat-leaf parsley
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons white or golden whole wheat flour

For the sauce:

  • 3 tablespoons extra virgin olive oil
  • 1 medium onion, finely diced
  • 2 tablespoons tomato paste
  • One 28-ounce can crushed tomatoes
  • 2 sprigs fresh basil
  • 1 teaspoon fine sea salt
  • 1 teaspoon sugar
  • 1/2 teaspoon freshly ground black pepper

For serving:

  • 4 ounces Parmigiano-Reggiano, freshly grated

Directions

Step 1

Remove any hard crusts from the bread and tear the soft insides into small pieces. Place them in a wide-bottomed bowl and pour on the milk; let sit for 10 minutes, until the milk is fully absorbed. Squeeze with your hands to distribute any remaining milk

Step 2

Grate the garlic with a Microplane grater right into the bowl with the bread, or finely chop by hand and then add. Add the eggs, cheeses, parsley, salt, and pepper and use your hands to thoroughly mix all the ingredients together. Cover and refrigerate for 30 minutes to firm up the mixture.

Step 3

While the mixture is chilling, make the sauce. Heat a large frying pan. When hot, add the olive oil and onions. Sauté for 5 minutes until softened, then move them to the side. Add the tomato paste and sauté until fragrant, about 3 minutes. Mix the onions into the paste, then add the crushed tomatoes. Fill the empty can by a third with water, slosh it around to get any remaining juices, and add to the pan with the salt, sugar, and pepper. Stir and bring to a simmer; cook for 20 minutes while you make the balls.

Step 4

Place the flour in a small bowl. Use a 1 1/2–inch ice cream scoop to make 12 balls. Dust your hands with flour (the balls will be sticky), then lightly roll each ball in the flour, placing them on a clean plate.

Step 5

Heat an 8- or 10-inch fry pan. When hot, add the olive oil and the balls without crowding them
(cook in two batches if necessary). Use a spoon to gently turn the balls until browned on all sides, then use a slotted spoon to transfer them to the sauce. Continue to simmer for 5 more minutes. Serve with the grated cheese.

Serves 4

Steak au Poivre

Posted on by The Olive Oil Hunter

My take on the French classic is the perfect showcase for my vine-ripened black peppercorns, which flavor the steaks and the sauce. Even though the traditional heavy cream is replaced with heart-friendlier half-and-half, the sauce is luscious and rich.

Ingredients

  • Two 6-ounce filet mignon steaks, about 1 1/2 inches thick
  • 1 teaspoon coarse sea salt
  • 2 tablespoons Vine-Ripened Black Peppercorns 
  • 3 tablespoons extra virgin olive oil, more if needed 
  • 1 garlic clove, smashed
  • 2 fresh thyme sprigs
  • 1 tablespoon minced shallot
  • 2 tablespoons cognac
  • 1/2 cup homemade or store-bought low-sodium beef broth
  • 1 teaspoon Purple Shallot Powder
  • 1/2 cup half-and-half
  • 1 teaspoon Dijon mustard

Directions

Step 1

Season the steaks on all sides with the coarse salt and place them on a wire rack set over a dish to catch any juices. Refrigerate for 30 minutes to air-dry.

Step 2

Use a mini chopper or bean grinder to coarsely crush the peppercorns—do not let them turn into a powder. Once the steaks are ready, place them on a clean plate and coat heavily on all sides with the crushed peppercorns. 

Step 3

Heat a cast-iron or other skillet large enough to hold both steaks over medium-high heat. When hot, add the olive oil and the steaks, searing them for 4 minutes. Flip and add the garlic and thyme to the pan. Cook for 4 more minutes to sear the other side of the steaks. Test the steaks with an instant-read thermometer; it should register about 130°F for medium-rare. Use tongs to transfer the steaks to two dinner plates and let them rest while you finish the sauce.

Step 4

Remove the garlic and thyme from the pan. If the pan looks dry, add another tablespoon olive oil along with the shallots. Cook the shallots until soft, about 2 minutes. Lower the heat and add the cognac, using a heat-resistant spatula to scrape any fond off the bottom of the pan. 

Step 5

Add the broth and shallot powder, then raise the heat to a low boil and reduce for 2 minutes. Stir in the half-and-half and reduce until thickened. Stir in the mustard. Top each steak with a large spoonful of sauce before serving.

Yields 2 servings

Chicken Paprikash

Posted on by The Olive Oil Hunter

This dish, the heart and soul of Hungary, is typically served over egg noodles, and this recipe makes enough sauce to dress them as well as the chicken. I’m using boneless skinless thighs for flavor and a shortened cooking time (cube them for even faster cooking). The grating blade of a food processor is great for grating the onions, and a Microplane makes fast work of the garlic.

Ingredients

  • 3 heaping tablespoons Heirloom Sweet Paprika
  • 2 teaspoons fine sea salt, plus more to taste
  • 1 teaspoon freshly ground Vine-Ripened Black Peppercorns, plus more to taste
  • 1 1/2 cups homemade or store-bought low-sodium chicken broth, at room temperature
  • 1/3 cup heavy cream or half-and-half, at room temperature
  • 3/4 cup full-fat sour cream, at room temperature 
  • 1/4 cup flour
  • 3 tablespoons extra virgin olive oil, more as needed
  • 2 pounds boneless skinless chicken thighs
  • 1 large yellow onion, grated 
  • 3 large garlic cloves, finely minced or grated 
  • 1 large ripe tomato, diced, or 1 cup diced canned tomatoes 
  • 1 tablespoon Purple Shallot Powder

Directions

Step 1

In a large measuring cup, whisk the paprika, salt, and pepper into the broth until well blended; set next to your stovetop. In another large measuring cup or a bowl, whisk the heavy cream (or half-and-half) into the sour cream, then whisk in the flour; set next to your stovetop.

Step 2

Heat a large Dutch oven over medium-high heat. When hot, add 3 tablespoons olive oil and sear the chicken thighs on both sides, then transfer them to a large plate. Add another tablespoon of olive oil if the pot looks dry and then sauté the onions until soft and translucent. Add the garlic and tomatoes and sauté for 3 minutes.

Step 3

Use tongs to transfer the chicken back to the pot and pour on the broth-paprika mixture. Bring to a boil, then immediately turn down the heat to a simmer. Cover and cook for 30 minutes or until an instant-read thermometer registers 165°F when placed in two of the thighs. 

Step 4

Use the tongs to transfer the thighs to a clean plate. Use a spatula to scrape the cream mixture into the sauce, then a large balloon whisk to blend it in thoroughly. Constantly whisking, maintain a simmer to cook the flour and thicken the sauce for about 5 minutes. Whisk in the shallot powder. Return the chicken to the sauce to heat it through. 

Yields 4 servings