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Explore Recipes Entrees Page 42

Spatchcocked Chicken with Cracked Olives and Herbs

Posted on by The Olive Oil Hunter

If you’re intimidated by butterflying the chickens (spatchcocking), simply buy chicken halves for this recipe. They’ll cook faster than whole chickens. The chicken can be roasted in an oven (even a pizza oven) or grilled.

Ingredients

  • 2 roasting chickens, each 3 1/2 to 4 pounds
  • Coarse salt (kosher or sea) and freshly ground black pepper
  • 6 garlic cloves, peeled and finely grated or minced
  • 2 teaspoons Aleppo pepper, or more to taste (see Note)
  • 1/2 cup finely chopped fresh rosemary
  • 1/2 cup olive oil, divided use
  • 1 cup Castelvetrano, Cerignola, or other green olives, pitted and coarsely chopped
  • 1/4 cup fresh orange juice
  • 1/4 cup chopped fresh oregano
  • 1/2 cup chopped fresh flat-leaf parsley, plus extra leaves for serving

Directions

Step 1

The night before you plan to grill or roast the chickens, spatchcock them by placing on a work surface and removing the backbone with a sharp knife or kitchen shears. Turn the chickens over, breast side up, and open them up, pushing against the countertop, as much as possible. Using your palms, press
firmly on the breastbone to flatten the breast. You may hear a crack. This means you’re doing it right. Set the chickens, breast sides up, on a large rimmed baking sheet. Season generously on both sides with salt and black pepper. Chill, uncovered, at least 8 hours. (This step gives you crisper skin.)

Step 2

Set the chickens (still on the baking sheet) on your counter. Combine the garlic, Aleppo pepper, rosemary, and 1/4 cup of olive oil in a small bowl. Rub the chickens all over with the mixture and return to the refrigerator for 1 to 2 hours.

Step 3

Set up your grill for indirect grilling and heat to medium-high. (Alternatively, roast the chickens on a wire rack set over a rimmed sheet pan in an oven preheated to 425°F.) Set the chickens, skin sides down, on the grate away from direct heat. Cover the grill. Grill, rotating the chickens as needed so that they color evenly, until the skins are lightly browned, about 20 minutes.

Step 4

Turn the chickens and continue to cook, covered, until the skins are a deep golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 160°F, 20 to 25 minutes more. Transfer the chickens to a cutting board and let them rest at least 10 minutes before carving.

Step 5

Mix the olives, orange juice, oregano, chopped parsley, the remaining 1/4 cup of olive oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt. Mix the olives, orange juice, oregano, chopped parsley, the remaining 1/4 cup of olive oil, and any accumulated juices from chicken on the cutting board in a medium bowl. Season with salt.

Step 6

To serve, arrange the carved chickens on a platter and top with the olive mixture and parsley leaves.

Note: Aleppo pepper is widely used in Mediterranean and Middle Eastern cooking. Sweet Hungarian pepper with a pinch of cayenne can be substituted.

Serves 6 — Recipe adapted from bonappetit.com

Lamb Loin Chops with Lemon-Mint Gremolata

Posted on by The Olive Oil Hunter

Lamb is finally having its moment in American cuisine. Many of us didn’t grow up eating lamb, so if you’ve never tried it, you may just think you don’t like it. Or if you’ve only known it as a special occasion or holiday dish, it might not occur to you to shop for it on a regular basis. But lamb has a mild, tender taste that meat eaters will love, and loin or shoulder chops are perfect for the grill any day of the year. Salt, pepper, and a quick rub with extra virgin olive oil, and you’re set to go.

Ingredients

  • 2 garlic cloves, peeled and roughly chopped
  • 1/4 cup fresh mint leaves
  • 1/4 cup fresh flat-leaf parsley leaves
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1/4 cup shelled hazelnuts
  • 1/4 cup extra virgin olive oil, plus extra for brushing on the lamb chops
  • Kosher salt to taste
  • Coarsely ground black pepper to taste
  • 8 lamb loin chops

Directions

Step 1

Make the gremolata: In a blender or mini food processor, combine the garlic, mint, parsley, lemon zest and juice, and hazelnuts. Pulse several times, and then slowly add the 1/4 cup of olive oil. Process until relatively smooth. If the mixture seems stiff, add a small amount of water. Season with salt and pepper. Reserve.

Step 2

Preheat your grill to medium-high. Brush the lamb chops on both sides with olive oil, and season well with salt and pepper. Grill for 2 to 3 minutes per side for medium-rare. After letting chops rest for 5 minutes, plate two chops per person with a healthy dollop of the gremolata and pass the rest.

Yields 4 servings.

Grilled Flank Steak with Salsa Verde

Posted on by The Olive Oil Hunter

I love sauces that are simple to make yet complex in flavor, and Spanish-style salsa verde fits the bill. The capers and anchovies meld with the lemon and parsley to make the sauce zesty and salty at the same time. The extra virgin olive oil adds another level of flavor and gives this green sauce a rich mouthfeel. Leftover sauce makes a great veggie dip or a wonderful condiment for almost any sandwich. Enjoy!

Ingredients

For the salsa verde:

  • 1 1/2 cups packed, roughly chopped flat-leaf parsley
  • 2/3 cup extra virgin olive oil
  • 1/4 cup capers, drained
  • 2 anchovy fillets
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • 1/2 teaspoon freshly grated lemon zest
  • 2 medium cloves garlic, minced (about 2 teaspoons)
  • Kosher salt
  • Freshly ground black pepper

For the steak:

  • One 2-pound flank steak
  • More kosher salt and freshly ground black pepper

Directions

Step 1

Make the salsa verde: Place the parsley, olive oil, capers, anchovies, vinegar, lemon juice and zest, and garlic in the work bowl of a food processor fitted with a steel blade. Pulse until the parsley is well chopped, stopping to scrape down sides as necessary. Season the sauce with salt and pepper to taste. Transfer to a small bowl and set aside.

Step 2

Set up your grill for indirect grilling and heat to medium-high. Generously season the steak on both sides with salt and pepper. Grill the flank steak for about 3 minutes per side or until done to your liking. Let it rest for 2 minutes before carving thinly against the grain on a sharp diagonal. Serve with the salsa verde.

Yields 4 to 6 servings.

Chacareo Chileno

Posted on by The Olive Oil Hunter

Santiago’s signature sandwich is the chacarero, a mouth-stretching pileup of grilled steak, mashed avocado, tomato, green beans, and a shot of hot sauce on a soft roll. This unusual combination, chockful of healthy veggies, is served up at casual eateries all over the city, from lunch counters to beer halls. It’s equally delicious when made with grilled pork, chicken, or vegetables, and thanks to the olive oil-based marinade, guaranteed to be anything but ordinary! ​

Ingredients

  • 1 1/2 pounds boneless steak, such as rib eye, strip, or sirloin
  • 5 tablespoons extra virgin olive oil, plus more for the rolls
  • 2 cloves garlic, minced
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon chopped cilantro, plus whole leaves for serving
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups fresh green beans, julienned
  • 2 ripe avocados, pitted and peeled
  • 4 Kaiser rolls or other large soft rolls, sliced and lightly toasted
  • Four thick slices ripe red tomato
  • Thinly sliced jalapeños (optional)
  • Hot sauce for serving

Directions

Step 1

Place the steak in a resealable plastic bag along with 4 tablespoons olive oil, the garlic, 1 1/2 tablespoons lime juice, the chopped cilantro, and 1/2 teaspoon each salt and pepper. Marinate, refrigerated, for 4 to 8 hours. Meanwhile, steam or boil the beans in salted water until tender-crisp, about 5 minutes; plunge them in ice water, then drain and set aside.

Step 2

Mash the avocados with the remaining lime juice, 1 tablespoon olive oil, and 1/2 teaspoon salt and set aside. Set up a grill for direct grilling and preheat to medium-high. Drain the steaks. Season well with salt and pepper and grill to medium-rare, turning once with tongs. Let rest for 5 minutes, and then thinly slice on a diagonal. Drizzle the cut sides of the rolls with olive oil. Thickly spread one-fourth of the avocado mixture on the top half of each bun. Divide the meat between the bottom halves of the buns. Top the meat with a tomato slice, jalapeños (if using), cilantro leaves, and green beans. Replace the top half of the bun and press lightly. Serve with hot sauce.

Yields 4 servings.