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Denise’s Stuffed Olives

Posted on by The Olive Oil Hunter

When in Chile, I always look forward to breaking bread with my great friend, olive oil savant, and hostess extraordinaire Denise Langevin and enjoying her cooking. This is the first of two of her recipes that I’m sharing with you. It’s deceptively simple, but you want to source the highest quality ingredients. Note: If you prefer, you might use just one or two of the “stuffings.”

Ingredients

  • One 2-ounce piece of Serrano ham 2 sun-dried tomatoes
  • 2 ounces Marcona almonds, blanched or roasted
  • 1 pound large pitted green olives Extra virgin olive oil
  • Coarse sea salt to taste

Directions

Step 1

Separately, slice the ham and the tomatoes into slivers that will easily slide into the olives without breaking them.

Step 2

Stuff a third of the olives with ham, another third with sun-dried tomatoes, and the final third with almonds. Serve in separate bowls or on a platter. Drizzle with olive oil and sprinkle with salt as desired.

Serves 8 or more

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

Pastelera de Choclo (Chilean Corn Pudding)

Posted on by The Olive Oil Hunter

Fresh corn is one of my favorite summer foods, and this corn pudding recipe, also from Denise Langevin, is such a delicious way to enjoy it. (Don’t fret if you fall in love and want it year-round—it can be made with 9 cups of frozen corn kernels.)

Ingredients

  • 12 ears fresh corn, raw
  • 3 tablespoons extra virgin olive oil, plus more for the baking dish
  • 1 tablespoon unsalted butter
  • 4 cups whole milk
  • 1 teaspoon salt
  • 5 tablespoons of granulated sugar, divided use
  • 2 tablespoon chopped fresh basil

Directions

Step 1

Using a sharp knife, cut the corn kernels off the cobs and add to a food processor (you may need to do this in batches). Process until the kernels form a paste, up to 5 minutes.

Step 2

Heat a large saucepan over medium heat. When hot, add the olive oil, butter, and the corn paste. Gradually add the milk and continue cooking until you get a very thick pudding. Stir in the salt, 2 tablespoons sugar, and the basil.

Step 3

Preheat your oven to 400°F. Lightly brush a baking dish with olive oil, then add the corn pudding. Sprinkle the top with the rest of the sugar and bake until the sugar forms a light crust, about 5 to 10 minutes.

Serves 6 to 8

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