Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 5

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

Pork Medallions with Berry Sauce

Posted on by The Olive Oil Hunter

Pork and fruit is a winning culinary combination. Rather than using the more traditional apples, this recipe calls for a double dose of berries, both whole blackberries and pure raspberry vinegar to create a tart foil for the pork. For a delicious side dish, a grain, such as bulgur or barley, mixed with caramelized onions would be ideal, adding sweetness to the plate.

Ingredients

  • 1/3 cup whole wheat flour
  • 1 teaspoon fine sea salt 
  • 1 teaspoon freshly ground black pepper
  • 1 pork tenderloin, about 1 to 1-1/2 pounds
  • 4 tablespoons extra virgin olive oil
  • 1/3 cup Raspberry Vinegar
  • 1/3 cup white wine or homemade or low-sodium store-bought chicken stock
  • 2 cups fresh blackberries, rinsed and patted dry
  • 4 springs fresh thyme or 1/2 teaspoon dried thyme

Directions

Step 1

Mix the flour, salt, and pepper in a pie plate. Cut the tenderloin into medallions about 3/4- to 1-inch thick. 

Step 2

Heat a frying pan large enough to hold the medallions over medium heat. When hot, add the oil, then quickly coat both sides of each medallion in the flour mixture, shake off any excess, and add to the pan. Sear for 3 minutes on each side or until brown. Transfer the medallions to a dish. 

Step 3

Deglaze the pan with the vinegar. Add the wine or broth and the berries, and briefly bring to a boil. Add the medallions back into the pan, reduce the heat to a simmer, cover, and cook until an instant-read thermometer reaches 145°F, about 5 more minutes. Divide the medallions among four dinner plates. Raise the heat on the stove back to medium, and use a potato masher to partially purée the berries; cook for 3 more minutes until the sauce thickens slightly. Spoon the berry sauce over the medallions.

Yields 4 servings

Spinach-and-Cheese-Stuffed Shells

Posted on by The Olive Oil Hunter

This dish doesn’t just taste great; its pretty presentation will wow family and guests alike. You can make my fresh tomato sauce up to three days in advance, or use 3 cups of your favorite high-quality store-bought sauce for faster prep.

Ingredients

For the tomato sauce:

  • 3 tablespoons extra virgin olive oil
  • 4 large garlic cloves, minced
  • 1 cup grated yellow or Vidalia onions
  • One 6-ounce can tomato paste
  • 1/2 cup red wine
  • One 28-ounce can whole tomatoes, preferably San Marzano
  • 1/2 teaspoon dried oregano
  • Pinch of sea salt, more to taste

For the shells:

  • 1 pound jumbo pasta shells
  • 2 teaspoons sea salt
  • 1 pound mozzarella
  • 1 pound ricotta cheese
  • 2 cups freshly grated Parmigiano-Reggiano cheese, divided use
  • 1 cup cooked spinach, well chopped
  • 2 tablespoons extra virgin olive oil, plus more for baking 
  • 1 egg, beaten
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

Make the sauce: Heat a large saucepan. When hot, add the olive oil, garlic, and onions, and sauté until soft but not browned. Push the vegetables to the outside of the pan and add the tomato paste in the center. Sauté the paste until it browns, to release its flavors. Deglaze the pan with the red wine, then add the tomatoes, oregano, and salt. Use a potato masher to gently crush the tomatoes. Simmer for 20 minutes (or more) while you prepare the shells. 

Step 2

Make the stuffed shells: Bring a large pot of water to a rapid boil and add the shells and the salt. Cook according to package directions for al dente (don’t overcook, as the shells will soften more in the oven). 

Step 3

While the shells are boiling, line a rimmed sheet pan with parchment paper and set aside. Preheat your oven to 375°F. Cut the mozzarella into small cubes. Place the cubes in a large bowl along with the ricotta, 1 cup grated Parmigiano-Reggiano, spinach, olive oil, egg, oregano, nutmeg, and black pepper; mix thoroughly. 

Step 4

Drain the shells, place them on the prepared sheet pan, and use a small spoon to stuff them with the spinach-cheese mixture. Lightly coat a large round or rectangular baking dish with olive oil and add three-quarters of the sauce; use an offset spatula to spread it out evenly. 

Step 5

Place the filled shells in the baking dish in a festive pattern, brush the tops of the shells lightly with olive oil, and cover with the rest of the Parmigiano-Reggiano. Bake for 30 minutes or until the cheese topping is thoroughly melted and slightly browned. Serve with the rest of the tomato sauce on the side.

Yields 4 to 6 servings

Seared Scallops with Farro

Posted on by The Olive Oil Hunter

This dish comes together in short order yet makes for an elegant presentation. The technique also lends itself to shrimp (if you make that swap, use one pound of peeled shrimp).

Ingredients

  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 2 teaspoons sweet paprika
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound dry sea scallops
  • 3 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 cup white wine or clam juice
  • 2 tablespoons butter
  • 2 cups cooked farro
  • 2 tablespoons chopped fresh flat-leaf parsley

Directions

Step 1

Mix the onion powder, garlic powder, paprika, salt, and pepper in a pie plate. Heat a large skillet. While the pan is heating, pat the scallops with a paper towel and dredge in the spice mixture. When the pan is ready, add the olive oil and the scallops. Sear the scallops until browned and crispy on the edges, about two minutes on each side, then transfer them to a dish. 

Step 2

Add the minced garlic to the pan and sauté until soft, about 3 minutes. Deglaze the pan with the wine or clam juice and add the butter, swirling it until it melts into the pan juices. Add the cooked farro and toss to coat. Sprinkle with the parsley. Mound equal amounts of the farro on 4 plates and add equal amounts of scallops. 

Yields 4 servings