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Baked Potatoes & Béarnaise Sauce

Posted on by The Olive Oil Hunter

This rich and flavorful sauce is traditionally an accompaniment for steak, but it’s also a wonderful break from sour cream on a perfectly baked potato—so satisfying it can be the entire meal! Note: Most béarnaise sauce recipes call for making it in a double boiler to avoid curdling the yolks from direct heat—two inches of water are kept at a simmer in the bottom pan while you whisk the ingredients in the top one. However, if you use a low heat and whisk constantly, you can make the sauce in a small saucepan over direct heat.

Ingredients

For the potatoes:

  • 4 large russet potatoes
  • 1-2 tablespoons extra virgin olive oil, as needed
  • A few pinches of coarse salt and twists of freshly ground black pepper

For the béarnaise sauce:

  • 1/4 cup sherry vinegar
  • 1 shallot, peeled and minced
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon fresh French tarragon leaves, chopped, or 1 teaspoon dried tarragon, crumbled
  • 6 tablespoons unsalted butter
  • 6 tablespoons extra virgin olive oil
  • 2 egg yolks
  • 1 tablespoon water

Directions

Step 1

To bake the potatoes, preheat your oven to 450°F. Line a rimmed baking sheet with a large piece of parchment paper. Scrub and pat dry the potatoes, then place them on the parchment. With the tip of a sharp paring knife, pierce the potatoes on all sides. Rub them all over with olive oil and sprinkle them with salt and pepper. Bake until the tip of the knife easily goes through them, about an hour.

Step 2

About 20 minutes before the potatoes are ready, make the sauce. Place the vinegar, shallots, tarragon, and black pepper in a small saucepan and bring to a boil. Lower the heat and cook until the vinegar is reduced by half. Take the pan off the heat and let the vinegar cool to room temperature, 10 to 15 minutes.

Step 3

Melt the butter and set aside. Whisk the yolks and water into the vinegar reduction and place over low heat. Continue whisking until the mixture thickens and nearly doubles in volume. Then slowly whisk in the butter, about 2 tablespoons at a time; repeat with the olive oil. Continue whisking vigorously until the sauce thickens but is still pourable. If necessary, the sauce can sit for 15 minutes or so; whisk gently before serving as needed.

Step 4

Plate the potatoes and make a large slash lengthwise in each. Top with dollops of the béarnaise sauce and serve the rest on the side.

Yields 4 servings

Spanish Steak with Sherry Vinegar Steak Sauce (Chuleton)

Posted on by The Olive Oil Hunter

Spain has a vibrant steak culture, a surprise to tourists with tapas and paella on their minds. Rib steak, known as chuleton (“large steak”), appears on many restaurant menus and is typically cooked over a live fire. The rub and piquant steak sauce are very versatile and pair well with pork, chicken, or shrimp. (Find jarred piquillo peppers online or in the international aisle of larger supermarkets.)

Ingredients

For the rub and steak:

  • 1 1/2 tablespoons Spanish smoked paprika (pimentón)
  • 1 teaspoon ground cumin
  • 1 teaspoon dry mustard
  • 1 teaspoon ground fennel seeds
  • 1 1/2 teaspoons coarse salt (kosher or sea)
  • 1 teaspoon coarsely ground black pepper
  • 4 boneless rib-eye or strip steaks, each about 12 ounces
  • Extra virgin olive oil

For the sherry vinegar steak sauce:

  • 6 jarred piquillo peppers or 2 jarred roasted red bell peppers, drained and coarsely chopped
  • 1/2 cup aged sherry vinegar
  • 1/4 cup extra virgin olive oil
  • 3 tablespoons Dijon mustard
  • 2 tablespoons prepared horseradish, drained
  • 2 tablespoons honey or agave
  • 1 tablespoon molasses
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon coarse salt (kosher or sea)
  • 1/2 teaspoon freshly ground black pepper

Directions

Step 1

Make the rub: Combine the paprika, cumin, mustard, fennel seeds, salt, and black pepper in a small bowl and whisk to mix. Fifteen minutes before cooking, generously brush each steak on both sides with olive oil and season with the rub.

Step 2

Make the steak sauce: Combine all the ingredients in a food processor or blender until smooth. If the mixture is too thick, add a tablespoon or two of water. Transfer to a small saucepan and warm over low heat. If not serving immediately, transfer the sauce to a covered jar or bottle and refrigerate. It will keep for up to 5 days. (Shake to re-emulsify if the sauce separates.)

Step 3

When ready to cook, set up a grill for direct grilling and heat to high. Brush and oil the grill grate.(Alternatively, heat a grill pan on the stovetop.) Grill the steaks on one side for 3 to 4 minutes. Turn with tongs and grill 5 to 6 minutes more for medium-rare. Serve with the warmed steak sauce.

Serves 4 — Recipe adapted from foodnetwork.com

Clam Cakes Remoulade

Posted on by The Olive Oil Hunter

These clam cakes come together in minutes. The remoulade sauce is a delicious garnish—use any leftovers as a flavorful sandwich spread. 

Ingredients

For the remoulade:

  • 1 cup high-quality mayonnaise
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 tablespoon hot sauce, such as Cholula or Sriracha
  • 1 teaspoon seafood seasoning, such as Obrycki’s or Old Bay
  • 1 large pickle spear, finely diced
  • 1 tablespoon pickle juice
  • 1 teaspoon sweet paprika

For the clam cakes:

  • 6 ounces of clams, freshly steamed or canned and drained
  • 1 small onion, peeled and quartered
  • 1 small red bell pepper, seeded and quartered
  • 1 stalk celery, trimmed and cut into chunks
  • 12 spicy corn tortilla chips, such as Garden of Eatin’ Red Hot Blues 
  • 1 cup white whole wheat flour, divided
  • 1/2 cup high-quality mayonnaise
  • 2 tablespoons fresh parsley, chopped
  • 1 1/2 teaspoons hot sauce, such as Cholula or Sriracha
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

For the remoulade: Mix all the ingredients in a bowl. Refrigerate until needed.

Step 2

For the clam cakes: If you’re steaming fresh clams, reserve the juice they release for another recipe. If you’re using large cherrystones, use kitchen shears to cut them into pieces for easier processing. Pulse the clams, vegetables, and chips in a food processor until you get a fine dice. Transfer to a large bowl and fold in half the flour, the mayo, hot sauce, and parsley. Form into about 10 small or 6 large patties. 

Step 3

Place the rest of the flour in a pie plate. Heat a heavy skillet and then add the olive oil. Very lightly dip both sides of each patty into the flour, shake off any excess, and place in skillet. Cook until a light crust develops, about 5 to 8 minutes. Flip and cook for another 5 minutes.

Step 4

Transfer the clam cakes to a serving dish or individual plates. Top with dollops of the remoulade and pass more on the side. 

Yields 3-4 servings

Whipped Ricotta Dip

Posted on by The Olive Oil Hunter

This simple but flavorful dip takes just minutes to make and is easily customizable. Add hot red pepper flakes or jarred Calabrian chiles for a bit of heat. Chopped brined olives (black or green) are good additions, too.

Ingredients

  • 1 cup whole milk ricotta
  • 1 tablespoon extra virgin olive oil, plus more as needed
  • 2 teaspoons fresh lemon juice (optional)
  • 1/2 teaspoon honey
  • 1 1/2 tablespoons finely chopped fresh herbs (such as basil, thyme, oregano, or chives), plus an additional sprig or two for garnish
  • 1 small clove garlic, peeled and minced
  • 1/2 teaspoon coarse salt (kosher or sea), or more to taste
  • 1/4 teaspoon freshly ground black pepper

Directions

Step 1

In a medium bowl, combine the ricotta, olive oil, lemon juice (if using), honey, fresh herbs, garlic, salt and pepper. Beat with a hand mixer on medium speed until smooth and creamy, about one minute. You can also blend everything together in a food processor. Give the dip a taste, adding extra olive oil, lemon juice, honey, or salt and pepper, if needed.

Step 2

Transfer to an attractive serving bowl, drizzle more olive oil on top, and garnish with fresh herbs. Serve with crackers, breadsticks, crostini, or fresh vegetables.

Serves 4 — Recipe adapted from aheadofthyme.com