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Explore Recipes Entrees Page 30

Prawn Tacos with Asian Slaw

Posted on by The Olive Oil Hunter

Nagi Maehashi is one of Australia’s most popular food bloggers. We were inspired by her recipe for tacos made with prawns, and paired them with one of our favorite Asian cabbage slaws featuring extra virgin olive oil.

Ingredients

For the prawns:

  • 1 pound large prawns or shrimp, peeled (tails, too)
  • Zest and juice of 1 lime
  • 2 garlic cloves, peeled and smashed with the flat of a heavy knife
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons coarsely chopped fresh cilantro
  • 1 teaspoon pure chile powder, preferably chipotle
  • 1/2 teaspoon ground cumin
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper

For the slaw:

  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon toasted sesame oil
  • 1/4 cup rice vinegar (unseasoned)
  • 3 tablespoons honey or agave
  • 1 tablespoon soy sauce or coconut aminos
  • 1 tablespoon peeled fresh ginger, finely minced or grated
  • 1 garlic clove, peeled and finely minced
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 teaspoon sriracha, or more to taste
  • 1/2 pound shredded napa cabbage
  • 1 carrot, trimmed, peeled, and grated
  • 2 scallions, trimmed and thinly sliced
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1 tablespoon toasted sesame seeds

For serving:

  • Small corn or flour tortillas, warmed
  • 1 cup sour cream
  • 1/2 cup pickled jalapeño slices (optional)
  • Your favorite hot sauce

Directions

Step 1

Place the prawns in a large mixing bowl. In a small bowl, combine the lime zest and juice, garlic, olive oil, cilantro, chile powder, cumin, salt, and black pepper. Whisk to combine, then pour over the shrimp. Marinate for 15 to 20 minutes (no more).

Step 2

In the meantime, make the dressing for the slaw: Combine the extra virgin olive oil, sesame oil, rice vinegar, honey, soy sauce, ginger, garlic, salt, and sriracha in a small bowl. Whisk and set aside. Taste for seasoning, adding more sriracha, if desired.

Step 3

Add the cabbage, carrot, scallions, and cilantro leaves to a medium bowl. Pour the slaw dressing (you may not need all of it) over the cabbage mixture and stir gently. Let the slaw sit until the cabbage wilts slightly. Top with sesame seeds.

Step 4

Drain the shrimp and sauté in a hot skillet for about 2 minutes per side, or until opaque and cooked through. (Alternatively, skewer the shrimp and cook on a hot grill.)

Step 5

Serve the shrimp with the tortillas, sour cream, jalapeño chips, if using, hot sauce, and the prepared slaw.

Serves 4 — Recipe adapted from recipetineats.com

Chicken Souvlaki with Tzatziki

Posted on by The Olive Oil Hunter

My wife, Meghan, and I often order souvlaki (both chicken and lamb) during our stays in Oz. We present it as an appetizer here, but it can easily become a main course—especially when served with a Greek salad and pita.

Ingredients

For the chicken and marinade:

  • 1/4 cup extra virgin olive oil
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1 1/2 pounds skinless, boneless chicken breast, cut into 1-inch pieces
  • Twelve 6-inch wooden skewers, soaked in water for 30 minutes

For the tzatziki

  • 1/2 cup finely grated English cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 tablespoon extra virgin olive oil
  • 1 garlic clove, peeled and grated
  • 1/4 teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint (optional)

Directions

Step 1

Prepare the kabobs: Combine the olive oil, garlic, lemon juice, oregano, and salt in a large bowl. Add the chicken and stir to coat with the marinade. Cover and marinate in the refrigerator for 2 hours.

Step 2

Prepare the tzatziki: Place the cucumber on a towel and gently squeeze out a bit of the excess water. In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Cover and chill until ready to use.

Step 3

Preheat an outdoor grill for medium-high heat and oil the grate. (Alternatively, use an indoor cast iron grill pan.)

Step 4

Remove the chicken from the marinade and divide among the skewers. Discard any unused marinade.

Step 5

Grill the chicken, turning frequently, until browned on all sides and the chicken is no longer pink in the center, 1 1/2 to 2 minutes per side. Serve with the tzatziki sauce.

Serves 6 as an appetizer, 4 as a main course — Recipe adapted from themediterraneandish.com and allrecipes.com

Easy Pizza Dough for Personal Pies

Posted on by The Olive Oil Hunter

Using bread flour is the secret for crusty pizza—one that holds up to a lot of sauce and toppings! You can make two large rounds from this dough, but making individual pizzas is more fun. Note: If you’re able to find instant yeast, you can streamline the technique even further, as it can be mixed with the other dry ingredients for a few seconds before adding the water and oil, before proceeding with the kneading as described. 

Ingredients

  • 1 1/2 cups warm water, about 110-115°F, plus more as needed
  • 1 teaspoon sugar
  • 2 1/4 teaspoons (or one envelope) active dry yeast
  • 1 teaspoon coarse sea salt
  • 4 cups bread flour, plus more as needed 
  • 4 tablespoons olive oil, divided

Directions

Step 1

Place the water, sugar, and yeast in the bowl of a stand mixer with the dough hook attached. Turn it on for a few seconds to mix and then wait 5 minutes for the yeast to bubble up. 

Step 2

With the mixer on the lowest setting, add 3 tablespoons of olive oil, the salt, and the flour to the bowl. Once a doughy mass forms, slowly raise the speed and continue kneading until the dough ball is smooth and elastic, about 8 minutes. If the dough feels too dry, add more water, a scant tablespoon at a time. If too wet, add more flour, a scant tablespoon at a time.

Step 3

Lift the dough out of the bowl, remove the dough hook, and pour in the last tablespoon of olive oil, coating the bowl thoroughly. Place the dough back in the bowl, cover it with plastic wrap, and let it rise for about 60 minutes or so (depending on how warm your kitchen is) until double in size and spongy.

Step 4

Preheat your oven to 450° or 500°F, depending on how high it goes. Gently transfer the dough from the bowl to a large piece of parchment paper. Use a knife or pastry cutter to cut the dough into quarters. Transfer three of the pieces onto their own sheets of parchment. If the dough is sticky, first sprinkle the parchment paper with flour or some cornmeal. One piece at a time, stretch out the dough with your hands, rotating it by quarter turns until it reaches your desired thickness. The shape—round, rectangle, or oblong—is up to you, but keep a slight lip all along the perimeter. Transfer the pizzas to large baking sheets (you should be able to fit two per sheet). Use scissors to trim the parchment to within two inches of the dough.

Step 5

Working in batches as needed based on your oven capacity, bake the pizzas for 8 minutes. Carefully take them out of the oven, add your desired toppings, and return to the oven for another 8 to 10 minutes or until bubbly.

 Yields 4 individual pizzas

Pork Tenderloin with Tomato and Onion Salad

Posted on by The Olive Oil Hunter

If you’re firing up the grill this weekend, this simple but colorful dish makes an impressive centerpiece. For a crowd, simply double or triple the recipe. In addition to the tomato and onion salad, make a tasty side dish by first grilling up seasonal vegetables—brush them with olive oil and cook for two minutes per side or until tender. Note: You can enjoy this pork dish any time of year by cooking it in a large cast-iron skillet on your stovetop.

Ingredients

  • 2 cups red and yellow cherry tomatoes, halved
  • 1 small red onion, peeled and thinly slivered lengthwise
  • 1 to 2 cloves garlic, finely minced
  • 1 to 2 tablespoons red wine vinegar or sherry vinegar, or to taste 
  • 1 tablespoon chopped fresh parsley or cilantro
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon hot red pepper flakes
  • Coarse salt
  • Freshly ground black pepper
  • 1/3 cup extra virgin olive oil, plus more for coating the pork 
  • 2 pork tenderloins, about 1 pound each

Directions

Step 1

Place the tomatoes and onions in a medium-sized bowl. In a jar with a tight-fitting lid, combine the garlic, vinegar, parsley, cumin, oregano, thyme, red pepper flakes, and salt and pepper to taste. Add the olive oil and shake vigorously until emulsified. Pour over the tomato-onion mixture and toss to combine. Set aside to marinate while grilling the pork. 

Step 2

Preheat an outdoor grill to medium-high heat. Lightly coat the pork with olive oil and season it generously with salt and pepper. Grill the pork until nicely browned on the outside, turning as needed, and cooked to an internal temperature of 145°F—it will be slightly pink in the center. Let rest for three minutes, then slice crosswise on a diagonal into 1/2-inch-thick pieces. Shingle on a platter.

Step 3

Stir the tomato-onion salad once more, taste for seasoning, and then spoon it around the pork. 

Yields 4 servings