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Explore Recipes Page 10

Sweet Corn Gazpacho with Avocado Crema

Posted on by The Olive Oil Hunter

This unusual twist on gazpacho takes advantage of tender sweet corn at its peak. As you’ll see from the recipe, we’re emphasizing corn’s gorgeous yellow color. When buying, look for ears with fresh stems (like cut flowers)—not brown or dessicated. Like flowers, you can recut the ends and store the ears upright in sugared water in a cool place for a day or two. Aji amarillo is a spicy yellow chile grown in South America. You can often buy it in paste form online or in the international aisle of larger supermarkets.

Ingredients

For the gazpacho:

  • 4 ears fresh sweet corn, husked, silk removed
  • 2 ripe yellow heirloom tomatoes, stemmed and coarsely chopped
  • 2 cloves garlic, peeled and coarsely chopped
  • 1 large yellow bell pepper, cored, seeded, and coarsely chopped
  • One 6-inch cucumber, peeled, seeded, and coarsely chopped
  • 2 teaspoons aji amarillo paste, or more to taste (optional; for heat)
  • Coarse salt (kosher or sea), to taste
  • 1/2 teaspoon ground turmeric (optional; for color)
  • 1 to 2 tablespoons sherry vinegar
  • 1/3 cup extra virgin olive oil

For the avocado crema and for serving::

  • 2 small ripe avocados, peeled and pitted
  • 1/4 cup Mexican crema or sour cream
  • 1 clove garlic, peeled and coarsely chopped
  • Juice of one lime, or more to taste
  • 1/2 teaspoon coarse salt, or more to taste
  • Yellow cherry tomatoes, halved
  • Extra virgin olive oil
  • Fresh cilantro leaves or minced fresh chives

Directions

Step 1

Make the gazpacho: If the corn is exquisitely fresh and tender, you can cut it off the cob (be sure to reserve the juices and 1/2 cup of kernels for serving) and add it directly to the food processor or blender without cooking it. Otherwise, you may want to blanch it in actively simmering water for a couple of minutes. To the corn, add the tomatoes, garlic, bell pepper, cucumber, and aji amarillo, if using. Process until smooth. If the machine needs liquid to get going, add a bit of vegetable broth or ice water. Add a teaspoon of salt, the turmeric, if using, and the vinegar. Slowly add the olive oil while the machine is running. Taste, adding more aji amarillo or salt, if desired. Cover and refrigerate the gazpacho.

Step 2

Make the avocado crema shortly before serving: In the bowl of a small food processor, combine the avocados, crema, garlic, lime juice, and salt. Process until smooth. Cover and refrigerate.

Step 3

Serve the gazpacho in your favorite glass or bowl; top with a smear of the avocado crema; a few cherry tomato halves and corn kernels; a drizzle of olive oil; and garnish with cilantro.

Serves 4 to 6

Ceviche de Porotos Negros (Black Bean Ceviche)

Posted on by The Olive Oil Hunter

I enjoyed this dish at the wonderful Cervecería Rural in Litueche. It’s a salad of black beans (red kidney beans make a great alternative) dressed in the style of a ceviche marinade. Some versions have all the ingredients tossed together, but Rural’s chef presented it as a beautifully composed salad.

Ingredients

For the dressing:

  • 1 jalapeño, halved and seeded
  • 1 garlic clove, peeled
  • 1/4 cup fresh cilantro with some stems
  • 1/2 cup fresh lime juice
  • 1/4 cup extra virgin olive oil
  • Coarse sea salt, to taste
  • Freshly ground black pepper, to taste

For the ceviche:

  • Two 15-ounce cans black beans, rinsed and drained
  • 1 red bell pepper, cored and seeded, cut into matchsticks
  • 1 green bell pepper, cored and seeded, cut into matchsticks
  • 1 small red onion, peeled and shaved on the slicing side of a box grater
  • 1 avocado, peeled, pitted, and cut into thin slices
  • 1 cup frisée or arugula
  • Kernels from one ear of freshly steamed corn
  • Extra virgin olive oil

Directions

Step 1

In a food processor, mince the jalapeño, garlic, and cilantro, then add the lime juice and olive oil and pulse until blended. Taste and season with salt and pepper as desired. Place the beans in a bowl and toss them with half the dressing; set aside for 30 minutes to marinate.

Step 2

When ready to serve, place equal amounts of the beans on 4 plates. Arrange these ingredients in a clockwise pattern over the beans: a few matchsticks of the bell peppers, a small mound of red onion, 3 to 4 slices of avocado, and a few leaves of frisée. Sprinkle a handful of corn kernels over each dish and then drizzle with the rest of the marinade and more olive oil.

Serves 4 as an appetizer

Roasted Chicken with Mango and Nut Salsa

Posted on by The Olive Oil Hunter

Roasted chicken is the little black dress of the table, welcome on the menu of a dinner party or a weeknight meal. The following bright-tasting salsa is also terrific with fish, a popular entrée in Chile, a country with over 2,000 miles of Pacific coastline. Dice the vegetables extra fine and serve the salsa with cold shrimp for a warm-weather appetizer.

Ingredients

For the salsa:

  • 3 ripe mangos, peeled, pitted, and diced
  • 1 red bell pepper, cored, seeded, and diced
  • 1 jalapeño, cored, seeded, and finely diced
  • 1/2 cup diced red onion (about 1/2 a small onion)
  • Zest of one lime
  • 1/4 cup fresh lime juice
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1 teaspoon merquén or 1/2 teaspoon cayenne, or to taste
  • 1/2 cup toasted hazelnuts or shelled pistachios, roughly chopped
  • Coarse salt (optional; don’t use if nuts are salted)

For the chicken:

  • One 4-pound roasting
    chicken, giblets removed
  • Extra virgin olive oil
  • Coarse salt (kosher or sea)
  • Freshly ground black pepper

Directions

Step 1

Make the salsa: Combine the mangos, bell pepper, jalapeño, onion, lime zest and juice, olive oil, honey, and merquén. Stir gently with a rubber-bladed spatula. Add the nuts and a pinch of salt, if using, and stir to combine. Set aside while you roast the chicken.

Step 2

Preheat the oven to 400°F. Truss the chicken, if desired. Rub on all sides with olive oil and season generously, inside and out, with salt and pepper. Place on a wire rack over a rimmed baking sheet or roasting pan. Place in the oven. Roast until the chicken is golden brown and an instant-read meat thermometer reads 165°F when the probe is inserted in the deepest part of a thigh, about an hour and 15 minutes. Let the bird rest for 10 minutes before carving. Stir the salsa once more before serving with the chicken.

Serves 3 to 4

Flank Steak with Avocado Chimichurri

Posted on by The Olive Oil Hunter

To make this lean cut of beef tender, three steps are needed: a long marination, a fast grilling, and slicing against the grain—in the opposite direction of its meat fibers.

Ingredients

For the steak:

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/2 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, peeled and minced
  • 2 pounds flank steak or hanger steak

For the chimichurri:

  • 1 bunch fresh flat-leaf parsley, rinsed, shaken dry, and trimmed (keep on the top half of the stems)
  • 1/2 bunch fresh cilantro, rinsed, shaken dry, and trimmed (keep on the top half of the stems)
  • 3 to 4 cloves garlic, peeled and coarsely chopped
  • 1 tablespoon fresh or 1 teaspoon dried oregano
  • 1 teaspoon merquén or hot red pepper flakes
  • 1/2 cup extra virgin olive oil
  • 3 to 4 tablespoons red wine vinegar
  • 3 to 4 tablespoons cold water
  • Coarse sea salt
  • Freshly ground black pepper
  • 1 avocado, peeled, pitted, and diced

Directions

Step 1

Make the marinade: Whisk together the olive oil, vinegar, salt, pepper, and garlic. Place the steak in a glass baking dish that will hold it and pour on the marinade, flipping the meat to coat both sides. Cover and place in the fridge for four hours or up to overnight.

Step 2

Two hours before serving, make the chimichurri: Place the parsley, cilantro, garlic, oregano, and merquén in a food processor and finely chop, running the machine in short bursts. With the motor running, add the olive oil in a thin stream, followed by 3 tablespoons vinegar and 3 tablespoons of water. Taste the chimichurri, adding another tablespoon of vinegar if you want it more tart and, if necessary, another tablespoon of water for a pourable consistency. Season with salt and pepper to taste; it should be highly seasoned. Set aside. Fold in the avocado chunks just before serving.

Step 3

Preheat your grill to medium-high. Remove the steak from the marinade and pat dry. Grill for 3 to 5 minutes per side, depending on thickness—it’s best medium-rare. Let the meat rest for 2 to 3 minutes, then thinly slice on the diagonal. Arrange on a platter and serve with the avocado chimichurri.

Serves 4 to 6