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Explore Recipes Entrees Page 4

Pan-Seared Cilantro Citrus Fish

Posted on by The Olive Oil Hunter

This marinade enhances all types of firm white fish, such as halibut, sole, cod, and hake, which in Chile is called merluza and is extremely popular because of its sweet, mild taste. Fun fact: What’s sold in the US as Chilean sea bass is typically neither Chilean nor bass but rather Patagonian toothfish, rebranded to make it sound more appealing. The sea bass eaten in Chile is actually called corvina. This marinated fish is delicious grilled, but here I’m detailing a stovetop method that turns the marinade into a sauce.

Ingredients

  • 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
  • Zest and juice (2 tablespoons) of 1 lime
  • Zest and juice (1/2 cup) of 1 orange
  • 1/2 cup finely chopped cilantro, plus a few sprigs for garnish
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds white fish fillet
  • 1 tablespoon cold butter

Directions

Step 1

Mix 2 tablespoons olive oil, both zests and juices, cilantro, salt, and pepper in a deep pie plate, then add the fillet, skin side up. Marinate 1 to 2 hours in the fridge.

Step 2

Heat a large skillet. When hot, add the remaining 2 tablespoons olive oil, the fillet (skin side down), and the marinade. Bring the liquid to a boil, then cover the pan, and turn down the heat to a low simmer. Steam for 15 minutes or until the fish is cooked through (it should reach 145°F on an instant-read thermometer).

Step 3

Transfer the fillet to a platter and raise the heat under the skillet to reduce and thicken the sauce, then whisk in the butter. Cut the fillet into 4 portions, plate, and garnish with the sauce, cilantro, and a drizzle of olive oil.

Serves 4

Costillar de Chanco (Chilean-Style Spareribs)

Posted on by The Olive Oil Hunter

Grilling is a popular method of cooking in Chile, where families often gather on weekends to enjoy simple but ample meals, often barbecues. St. Louis-style ribs are “squared off” or trimmed and have a flat, meaty shape. Ask your butcher to halve them—this creates more flavorful surface area. Baby back ribs can be substituted for the St. Louis-style ribs and don’t need halving. Multiply quantities as needed.

Ingredients

  • 1 rack of St. Louis-style pork spareribs, halved crosswise, membrane removed
  • 1/4 cup extra virgin olive oil
  • 1/2 cup beer
  • 4 garlic cloves
  • 3 tablespoons red wine vinegar
  • 2 tablespoons sweet or smoked paprika
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sea salt
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano, preferably Mexican
  • 1 teaspoon cayenne pepper

Directions

Step 1

Place the ribs in a nonreactive baking pan large enough to hold them. Combine the rest of the ingredients in a blender jar and blend until well combined. Pour over the ribs, turning to coat. Cover and refrigerate for 4 hours or overnight.

Step 2

Set up your grill for indirect grilling and heat
to medium (about 325°F). Drain the ribs and arrange them in a single layer on the grill grate. Cover the grill. After 45 minutes, check on the ribs and reposition them if needed. Close the lid and continue to cook for 1 to 1 1/2 hours, or until the meat has receded from the bones by about 1/2 inch and is tender. (A toothpick inserted between the bones should go in easily.)

Serves 2

Chorizo Hash

Posted on by The Olive Oil Hunter

While hash is often served with fried eggs, this flavorful combination of ingredients can also be used as a filling for omelets. It can be made ahead and rewarmed. Perfect for a festive brunch, lunch, or dinner.

Ingredients

  • 1 1/2 pounds red-skinned or Yukon gold potatoes, scrubbed and diced into 1/2-inch cubes
  • Sea salt
  • 8 ounces cured chorizo, thinly sliced into rounds 1 teaspoon ground cumin
  • 2 tablespoons extra virgin olive oil, plus more as needed if frying eggs
  • Freshly ground black pepper
  • 1/4 cup torn cilantro leaves
  • 4 large eggs (optional)
  • Your favorite salsa, for serving

Directions

Step 1

In a saucepan, cover the potatoes with salted water. Bring to a boil, then reduce the heat to simmer. Cook until tender, up to 10 minutes (test halfway through). Drain well.

Step 2

Sauté the chorizo in a large skillet over medium heat until the fat has rendered, 6 to 8 minutes. Stir in the cumin toward the end of the cooking time. Transfer to a bowl with a slotted spoon.

Step 3

Drizzle the olive oil over the drained potatoes. Transfer to the hot skillet and cook over medium-high heat until nicely browned, turning with a spatula. Fold in the chorizo. Season to taste with salt and pepper. Stir in the cilantro. Divide the hash among four plates, topping each with an olive oil-fried egg, if desired. Serve with salsa

Serves 4

Chicken Sausage Skillet Dinner

Posted on by The Olive Oil Hunter

Parboiling the potatoes cuts the cooking time of this flavorful dish. The recipe makes a delicious dinner, but it’s also great for a picnic since you can enjoy it at room temperature—for safety, remember to consume hot or cold foods within an hour of taking them off the stove or out of the fridge. Note: If you can only find chicken sausage links, simply squeeze them out of their casings and into the hot pan.

Ingredients

  • 1 pound fingerling or new red potatoes
  • 3 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 pound chicken sausage
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon peperoncino (Italian red pepper flakes)
  • 1 cup homemade or low-sodium store-bought chicken stock
  • 1 cup freshly shelled green peas
  • 1 cup freshly grated Parmigiano-Reggiano, divided use
  • Freshly ground black pepper to taste

Directions

Step 1

Parboil the potatoes in salted water for 10 minutes; drain. When cool enough to handle, cut them in half.

Step 2

Heat a large flat-bottom wok over medium heat. When hot, add the olive oil and the chicken sausage, breaking it up with a wooden spoon and stirring until the meat is opaque and cooked through. Add the fennel seeds, peperoncino, and potatoes and sauté with the chicken until the potatoes crisp.

Step 3

Add the stock and use the spoon to release any bits of fond on the bottom of the pan. Raise the heat and cook down the stock until reduced by half. Add the peas and half the Parmigiano-Reggiano, stirring constantly (the sauce will thicken as the cheese melts).

Step 4

Off the heat, add black pepper to taste. Top each portion with more Parmigiano-Reggiano and a drizzle of olive oil.

Yields 4 servings