Fresh-Pressed Olive Oil Club
Australian Harvest Page 23

Grilled Shrimp with Deconstructed Pesto After-Marinade

Posted on by The Olive Oil Hunter

We’ve been known to marinate shrimp before grilling, but giving the already-grilled shrimp a romp in this flavorful marinade is pure genius. (We’re grateful to longtime Fresh-Pressed Olive Oil Club member Steven Raichlen for the idea.) It’s equally good with scallops. 

Ingredients

For the shrimp:

  • 2 pounds jumbo shrimp or prawns, peeled and deveined
  • Coarse sea salt and freshly ground black pepper
  • Hot red pepper flakes (optional)
  • 2 tablespoons extra virgin olive oil 

For the deconstructed pesto after-marinade: 

  • 1/4 cup extra virgin olive oil plus 3 tablespoons, divided use
  • 1/4 cup pine nuts
  • 3 cloves garlic, peeled and thinly sliced
  • Finely grated zest and juice of l lemon
  • 1 cup fresh basil leaves
  • 1 cup freshly grated Parmigiano-Reggiano cheese
  • Sea salt and freshly ground black pepper, to taste 

Directions

Step 1

Prepare the pesto after-marinade: Place half the olive oil (1/4 cup) in a small saucepan and heat over a medium flame. Add the pine nuts and garlic and fry until golden, 2 minutes. Do not let the garlic chips burn. Pour the mixture into a large heatproof mixing bowl. Stir in the lemon zest and juice and the remaining 1/4 cup of olive oil. Set the cheese in a small bowl. Right before serving, stack and roll the basil leaves (work in batches), and thinly slice crosswise into 1/4-inch-wide ribbons. 

Step 2

Generously season the shrimp on all sides with salt, pepper, and hot red pepper flakes, if using. Toss with the olive oil. If grilling large shrimp, you can arrange them directly on the grill. For smaller shrimp, use a grill grid or grilling basket, or thread them on bamboo or metal skewers. (It’s easier to turn 5 kebabs on the grill than it is 30 small shrimp.) 

Step 3

Set up your grill for direct grilling and heat to high. Brush and oil your grill grate. 

Step 4

Arrange the shrimp on the grate and grill until sizzling and browned on the outside and cooked through, about 2 to 3 minutes per side. 

Step 5

Stir the hot shrimp into the pine nut-garlic-lemon mixture in the large bowl and toss to mix. Add the slivered basil and toss. Stir in the remaining 3 tablespoons olive oil. Transfer the hot shrimp to a platter or plates and sprinkle with the cheese. 

Serves 4 — Recipe courtesy of Steven Raichlen, host of Project Fire 

Broccoli Frittata

Posted on by The Olive Oil Hunter

This easy frittata is a great choice for either breakfast or lunch. 

Ingredients

  • 1 garlic clove, peeled and thinly sliced
  • 3 tablespoons olive oil, plus more for drizzling
  • 3 1/2 cups broccoli florets
  • 1/4 teaspoon hot red pepper flakes Coarse salt (kosher or sea) and freshly ground black pepper
  • 8 large eggs
  • 1/2 cup grated Parmigiano- Reggiano cheese (1 1/2 ounces) 

Directions

Step 1

Preheat the oven to 350°F. In a 10-inch ovenproof nonstick skillet, heat 2 tablespoons of the olive oil. Add the garlic and cook over moderately high heat for 30 seconds. Add the broccoli and crushed red pepper and cook for 1 minute. Stir in 2 tablespoons of water, season with salt and pepper, and cover. Cook over moderate heat until the broccoli is crisp-tender, 2 minutes; let cool. 

Step 2

In a bowl, whisk the eggs with 1/4 teaspoon each of salt and black pepper. Stir in the broccoli. Return the skillet to the stovetop and heat the remaining 1 tablespoon of oil. Pour in the eggs and cook over moderately low heat until set around the edge, 3 minutes. Sprinkle the frittata with the cheese. Transfer the skillet to the oven and bake the frittata until the center is just set, about 12 minutes. Cut into wedges and serve warm or at room temperature with extra olive oil for drizzling. 

Serves 6 — Recipe adapted from Food and Wine, March 2012 

Olive Oil Chocolate Chip Cookies

Posted on by The Olive Oil Hunter

Well-known cookbook author Rozanne Gold shared this recipe on an episode of Martha Stewart’s Cooking Today on Sirius XM 110. These cookies’ oval shape, payload of olive oil, and the fact that they’re rolled in chocolate chips make them unusual and very professional looking (and tasting!).

Ingredients

  • 2 cups self-rising flour
  • 2/3 cup sugar
  • 2 extra-large eggs
  • 1/2 cup extra virgin olive oil
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 6 ounces miniature chocolate chips

Directions

Step 1

Preheat the oven to 325°F.

Step 2

Put the flour and sugar in the bowl of an electric mixer. In a separate bowl, whisk together the eggs, olive oil, and vanilla and almond extracts. Add the wet mixture to the flour mixture and mix until a smooth dough forms. The mixture will be slightly crumbly and a little oily. Knead several times on the counter. Form into 24 balls and then shape into small ovals that are 1 1/2 inches long and 3/4 inch wide. Roll the tops and sides in miniature chocolate chips.

Step 3

Line a large rimmed baking sheet with parchment paper or a Silpat mat. Place the cookies 1 inch apart. Bake for 25 minutes, or until firm to the touch. Remove from the oven and let cool on the pan. Remove with a thin-bladed spatula.

Makes 24 cookies — Recipe from Rozanne Gold on Cooking Today, June 14, 2012

Boon’s Brussel Sprouts

Posted on by The Olive Oil Hunter

Roasted until golden brown and then doused in a flavorful vinaigrette, these brussels sprouts are addictive. If you can find them, buy brussels sprouts on the stalk. They are often available in farmers’ markets in the fall. Simply cut off what you need.

Ingredients

  • 1 1/2 pounds brussels sprouts, halved
  • 1/4 cup plus 2 tablespoons olive oil, divided
  • Juice of 1 lemon (about 2 tablespoons)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves finely minced garlic, or to taste
  • 1/2 teaspoon crushed red pepper flakes

Directions

Step 1

Heat the oven to 400°F.

Step 2

In a large bowl, toss the brussels sprouts with 2 tablespoons olive oil, then place them in a single layer on a rimmed baking sheet.

Step 3

Roast the brussels sprouts in the oven, tossing periodically, until crisp and lightly browned, about 20 minutes. Toss the brussels sprouts every few minutes for even coloring.

Step 4

While the brussels sprouts are roasting, in a large bowl, whisk together the remaining 1/4 cup olive oil, the lemon juice, salt, pepper, garlic, and red pepper flakes to form a dressing.

Step 5

When the brussels sprouts are roasted, toss them with the dressing. Transfer to a platter and serve hot.

Serves 4 — Recipe from the Los Angeles Times, March 3, 2011