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Explore Recipes Entrees Page 3

Porchetta Spread

Posted on by The Olive Oil Hunter

Legend has it that porchetta, a highly seasoned and rather large pork roast, originated more than two thousand years ago in the town of Ariccia in Lazio. This zesty spread lets you savor the taste without having to make the roast—serve it with roasted chicken, pork, or vegetables. For a fabulous sandwich, lavish it on ciabatta bread and add slices of ham, turkey, or your favorite meat, arugula for a hint of spiciness, and a drizzle of olive oil.

Ingredients

  • Heaping 1/2 cup chopped fennel fronds
  • 1 teaspoon fennel seeds
  • 3 1/2 tablespoons finely chopped fresh rosemary needles
  • 1 tablespoon chopped fresh sage leaves
  • 5 garlic cloves, grated on a microplane grater or mashed to a paste
  • 1/2 teaspoon fine sea salt
  • 3/4 teaspoon pepperoncini (crushed red pepper flakes)
  • 1/2 teaspoon freshly ground black pepper
  • Finely grated zest of 1 lemon
  • 1 teaspoon lemon juice 
  • 1/4 cup extra virgin olive oil

Directions

Add the fennel fronds and seeds, herbs, garlic, salt, both peppers, and zest to a food processor and pulse until finely chopped. Add the lemon juice and olive oil and process until well combined.

Yields enough to season 4 to 6 sandwiches

Filetto di Pesce in Crosta di Patate

Posted on by The Olive Oil Hunter

Potato-crusted fish is a specialty in the Puglia region, where it’s made with locally caught sea bream. Red snapper makes a wonderful alternative.

Ingredients

  • 12 ounces Yukon gold potatoes, preferably on the narrow side
  • 3 tablespoons extra virgin olive oil, divided use, plus more for the fish
  • 3 garlic cloves, peeled and minced
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped rosemary needles
  • Coarse sea salt
  • Freshly ground black pepper
  • Two 8-ounce red snapper fillets

Directions

Step 1

Preheat the oven to 400°F. Use a mandoline or a 2-mm food processor blade to thinly and evenly slice the potatoes (if you only have a 4-mm blade, add up to 10 more minutes to the roasting time below). Place the potatoes in a large bowl and toss with 2 tablespoons olive oil, the garlic, parsley, rosemary, and 1/2 teaspoon each salt and pepper.

Step 2

Line a rimmed sheet pan with parchment paper and add 1 tablespoon olive oil, spreading it
out with a pastry brush or clean fingers. Place the fillets skin side down on the parchment
and sprinkle them with a pinch of salt and pepper. Shingle the potato slices over the fillets to cover them in a fish-scale pattern (arrange any leftover potato slices around the fish) and drizzle liberally with more oil.

Step 3

Roast for 30 minutes, or until the potatoes are cooked through, brown, and crispy. Use a large spatula to help plate the fish. 

Serves 2

Swedish Meatballs

Posted on by The Olive Oil Hunter

A rich cream sauce, enhanced with freshly ground black peppercorns and nutmeg, defines the Swedish take on meatballs. Serve over noodles or mashed potatoes with a helping of lingonberry jam (whole cranberry sauce makes a tasty alternative). These meatballs also make a terrific passed hors d’oeuvre for holiday gatherings.

Ingredients

  • 1 cup fresh breadcrumbs or panko
  • 1/2 cup half-and-half
  • 1 pound​ lean ground beef
  • 1 pound ground pork
  • 2 large eggs, slightly beaten
  • 2 teaspoons garlic powder
  • 1/2 teaspoon freshly groundnutmeg, plus more for serving
  • 1/2 teaspoon ground allspice
  • 1 small yellow onion, minced
  • 1 teaspoon sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 3 tablespoons extra virgin olive oil
  • 3 tablespoons unsalted butter 
  • 1/4 cup all-purpose or white whole wheat flour
  • 3 cups homemade or low-sodium store-bought beef stock
  • 1/2 cup heavy cream
  • Optional: 2 tablespoons freshly chopped flat-leaf parsley

Directions

Step 1

In a very large bowl, soak the breadcrumbs in the half-and-half. When the breadcrumbs have fully absorbed the liquid, add in the ground meats, eggs, garlic powder, nutmeg, allspice, onions, salt, and pepper. Use your hands to completely mix all the ingredients, then form 1-inch meatballs. 

Step 2

Heat a large skillet over medium heat. When hot, add the olive oil and brown the meatballs on all sides (you may need to do this in batches to avoid cramming them). Transfer the meatballs to a clean dish. Add the butter to the skillet; when melted, sprinkle on the flour and whisk constantly until the roux browns, about 3 to 5 minutes. Whisk in the stock, about a cup at a time, bringing it back to a boil to thicken before adding the next cup. Stir in the heavy cream, then add back the meatballs. Simmer for 5 to 10 minutes, until an instant-read thermometer reaches 165°F in a few meatballs. Top with more nutmeg and, if desired, the parsley.

Yields 6 to 8 servings 

Jhinga Manchurian

Posted on by The Olive Oil Hunter

This Indian dish with Chinese influences has just enough spice for a nice kick and is a deliciously exotic prep for shrimp. 

Ingredients

For the shrimp:

  • 1/4 teaspoon freshly ground Vine-Ripened Black Peppercorns
  • 1/4 teaspoon Marash Red Chili Flakes
  • 1/2 teaspoon Purple Garlic Powder
  • Pinch of sea salt
  • 4 tablespoons extra virgin olive oil, divided use
  • 1-1/2 pounds shrimp, peeled and deveined as needed

For the sauce:

  • 1 teaspoon Purple Garlic Powder
  • 1 teaspoon Ground Buffalo Ginger Root
  • 1 teaspoon Ground Sun-Dried Tomatoes
  • 1 teaspoon rice vinegar 
  • 1 teaspoon sugar
  • 2 teaspoons water
  • 1 tablespoon chili garlic sauce
  • 1 cup chopped scallion
  • 1 serrano chile, chopped
  • 1 tablespoon chopped fresh cilantro, plus more for garnish 
  • 1 teaspoon cornstarch 
  • 1/2 cup water 
  • Optional: 2 cups of steamed broccoli florets

Directions

Step 1

Prep the shrimp: In a bowl large enough to hold the shrimp, add the black pepper, chili flakes, garlic powder, and salt; whisk well. Add 2 tablespoons olive oil and whisk again. Add the shrimp and toss to coat; set aside.

Step 2

Prep the sauce: In a small bowl, mix the garlic powder, ground ginger, ground tomatoes, rice vinegar, sugar, water, and chili garlic sauce; set aside.

Step 3

Heat a wok over medium-high heat. When hot, add 2 tablespoons olive oil and sauté the shrimp for 2 minutes on each side or until pink and cooked through. Use a slotted spoon to transfer the shrimp to a nearby bowl. Add the scallions, serrano, and cilantro to the hot wok and sauté until soft, about 3 minutes. Stir in the reserved sauce and bring to a boil. Mix the cornstarch with the water and add to the sauce; continue cooking until the sauce has thickened. Add back the shrimp and optional broccoli and toss to coat. Garnish with cilantro if desired.

Yields 4 servings