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Crab-Stuffed Piquillo Peppers

Posted on by The Olive Oil Hunter

Piquillo means “little beak” in Spanish, and piquillo peppers get their name from that shape, though, ironically, they don’t have the “bite” of many other pepper varieties. Grown in the Navarra region ofnorthern Spain near the town of Lodosa, they’re very mild.After harvest, they’re fire-roasted for a sweet and smoky flavor, peeled and seeded by hand, then packed in brine. You can purchase them from many online purveyors. For a variation on the crabmeat, try flaked Spanish tuna. 

Ingredients

  • Extra virgin olive oil, about 3 tablespoons in all
  • 6 ounces goat cheese or cream cheese, at room temperature
  • 1 tablespoon dry Spanish sherry
  • 1 cup crabmeat, shredded
  • 3 tablespoons finely chopped pitted black olives, preferably Spanish 
  • 3 tablespoons finely minced scallion tops (green parts only) 
  • Kosher or coarse sea salt 
  • Freshly ground black pepper 
  • 12-ounce jar of brined whole piquillo peppers, drained 

Directions

Step 1

Preheat your oven to 425°F. Drizzle the bottom of a baking dish with olive oil and set aside. Use a wooden spoon to combine the cheese and sherry in a bowl. Fold in the crabmeat, olives, and scallions, and season to taste with salt and pepper.

Step 2

Transfer the cheese-crab mixture to a piping bag fitted with a 1/2-inch donut filler tip, or use a sturdy resealable plastic bag and snip off one of the lower corners to make a 1/2-inch opening. (In a pinch, you can use a small spoon.) Gently pipe about a tablespoon of the cheese-crab mixture into each pepper, being careful not to overstuff and risk tearing the walls of the peppers.

Step 3

Arrange the stuffed peppers in a single layer on the bottom of the baking dish. Drizzle a few drops of olive oil over the top of each pepper. Bake until the cheese is bubbling, about 12 minutes. 

Yields 6 to 8 appetizer servings

Penne with Warm Cherry Tomato Vinaigrette

Posted on by The Olive Oil Hunter

This vinaigrette is also delicious as a topping for bruschetta or pizza. And you can let it cool to room temperature and use it as a dressing on cold dishes as well as salads.

Ingredients

  • 1 pound farfalle
  • 6 tablespoons extra virgin olive oil, divided
  • 2 shallots, peeled and finely chopped
  • 4 cups cherry tomatoes
  • 2 tablespoon red wine vinegar
  • Coarse salt and freshly ground black pepper to taste
  • 8 ounces fresh mozzarella, cut into small cubes
  • 4 tablespoons fresh chives, chopped

Directions

Step 1

Cook the pasta as directed. While it’s cooking, heat a sauté pan over medium heat, and add two tablespoons of the olive oil. Add the shallots, and cook until softened, stirring frequently. 

Step 2

Add in the cherry tomatoes, and cook until they blister, about 5 minutes, pressing down on them with a wooden spoon to release their juices and smash them a bit. Add the vinegar and the rest of the olive oil, and stir. Season to taste with salt and pepper, and remove from the heat.

Step 3

Drain the pasta, top with the mozzarella and the cherry tomatoes, and toss well. Garnish with the chives and serve. 

Yields 4 servings

Grilled Tuna Steaks with Salmoriglio

Posted on by The Olive Oil Hunter

With origins in Sicily, this simple yet zesty sauce is also excellent with grilled salmon, beef, poultry, or vegetables. 

Ingredients

  • 1/2 cup extra virgin olive oil, plus more for the fish
  • Juice from 1 lemon
  • 2 tablespoons hot water
  • 2 cloves garlic, peeled and minced 
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon finely chopped fresh oregano or 1 teaspoon dried oregano 
  • 1 tablespoon brined capers, drained (optional)
  • 1/4 teaspoon red pepper flakes or more to taste
  • Salt and freshly ground black pepper
  • 4 tuna steaks, each 6 to 8 ounces and 1-inch thick 

Directions

Step 1

Make the salmoriglio: Put the 1/2 cup olive oil in a small saucepan and warm over low heat. Whisk in the lemon juice and hot water. Stir in the garlic, parsley, oregano, capers if using, red pepper flakes, and salt and pepper to taste (go easy on the salt if you’re using capers). Keep warm. 

Step 2

Set up your grill for direct grilling and preheat to medium-high (450ºF). Lightly brush the fish with olive oil, and season with salt and pepper. Arrange on the grill grate, and grill until the fish is opaque and easily flakes when pressed with a fork—about 12 minutes, turning once with a spatula. (If you prefer your tuna on the rare side, cook the steaks for less time.) 

Step 3

Transfer the tuna to a platter or plates, and drizzle with the salmoriglio. Serve the remaining sauce on the side. 

Yields 4 servings

Roast Chicken with Pumpkin Seed Pesto

Posted on by The Olive Oil Hunter

This South American-inspired olive oil-rich pesto elevates simple roasted chicken and packs an herby punch. 

Ingredients

  • 1 3-1/2- to 4-pound chicken 
  • 2 tablespoons, separated, plus 1/3 cup extra virgin olive oil 
  • Kosher salt and freshly ground black pepper 
  • 1/2 cup hulled green pumpkin seeds (pepitas), unsalted 
  • 1/2 cup packed fresh cilantro leaves, rinsed and patted dry
  • 1/2 cup packed fresh flat-leaf parsley leaves, rinsed and patted dry
  • 2 large garlic cloves, peeled and coarsely chopped 
  • 2 tablespoons water, more as needed
  • 1 tablespoon fresh lime, more to taste
  • 1 teaspoon ground cumin 

Directions

Step 1

Preheat your oven to 400°F. Place the chicken on a rack in a shallow roasting pan or rimmed baking sheet. Rub the chicken with 1 tablespoon of olive oil. Season the inside and outside generously with salt and pepper. Roast for 60 to 70 minutes or until the internal temperature in the thickest part of a thigh is 165°F. Let rest for 10 minutes before carving.  

Step 2

While the chicken is roasting, prepare the pesto. Add 1 tablespoon of olive oil to a medium-hot skillet, and add the pumpkin seeds. Sauté until the seeds begin to pop, about 2 minutes, but don’t let them burn. Cool, and then transfer the seeds to the bowl of a food processor. Add the cilantro, parsley, garlic, water, lime juice, and cumin, and pulse several times. With the machine running, slowly add 1/3 cup olive oil until you get a purée. Season to taste with salt and pepper, and add more lime juice if needed. (If it’s too thick, add additional water, one tablespoon at a time.) Serve with the chicken. Refrigerate any leftover pesto to use as a dip. 

Yields 2-3 servings