Fresh-Pressed Olive Oil Club
Chilean Harvest Page 22

Black Bean and Corn Salad

Posted on by The Olive Oil Hunter

This colorful side dish is potluck-worthy, and with the addition of sliced grilled chicken, pork, or steak, is substantial enough to serve as a main course. Diced avocado is an optional ingredient. If you’re short on time, substitute canned black beans (drained, thoroughly rinsed, and drained again) for the dried.

Ingredients

  • 1 pound dried black beans
  • 1 small onion, peeled
  • 1 small carrot, peeled
  • 1 bay leaf
  • 3 cloves garlic, unpeeled
  • 1 teaspoon sea salt
  • 2 ears grilled or boiled corn, kernels cut off
  • 2 grilled red peppers, finely diced
  • 8 green onions, white and green parts thinly sliced
  • 1/3 cup coarsely chopped cilantro
  • 4 tablespoons extra virgin olive oil
  • Juice of 2 limes
  • 1/2 teaspoon chili powder, or to taste

Directions

Step 1

Place the beans, onion, carrot, bay leaf, and garlic in a large saucepan and add water until the beans are covered by about an inch. Bring to a boil, then partially cover and reduce the heat to low. Simmer until the beans are almost tender, about 2 hours, adding water as needed.

Step 2

Add the salt and continue cooking until tender. Drain the beans, discarding the onion, carrot, garlic, and bay leaf.

Step 3

In a large bowl, combine the beans, corn kernels, red pepper, green onions, and cilantro. Stir in the olive oil, lime juice, and chili powder, and adjust the seasoning. Serve warm or at room temperature.

Serves 8 to 10 — Recipe adapted from the Los Angeles Times, June 23, 2004

Oatmeal With Olive Oil And Berries

Posted on by The Olive Oil Hunter

Fruit-topped oatmeal drizzled with extra virgin olive oil is a lovely way to greet the morning, hitting just the right savory and sweet notes. Use whatever fruit you have on hand—sliced bananas, diced fresh peaches, strawberries, etc.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 3 1/2 cups water
  • 1/2 teaspoon flaky sea salt, plus more for serving
  • 1 cup blueberries or raspberries or a mix
  • 1/4 cup toasted almonds, walnuts, or pecans
  • 1 teaspoon fresh thyme leaves, chopped
  • 1/4 cup extra virgin olive oil

Directions

Step 1

In a medium saucepan, bring the oats, water, and 1/2 teaspoon of sea salt to a low boil over medium heat. Reduce the heat to low, and cook, stirring frequently, until the oatmeal is creamy (about 6 to 7 minutes).

Step 2

Spoon the cereal into 2 bowls, then top with the fruit and nuts. Garnish with a pinch of fresh thyme leaves and a healthy drizzle of olive oil.

Step 3

Finish with a pinch of flaky sea salt (crush it between your fingers to break up the flakes).

Serves 4 — Recipe adapted from annefood.com

Rigatoni with Swordfish, Capers, and Olives

Posted on by The Olive Oil Hunter

With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.

Ingredients

  • 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 tablespoons drained brined capers
  • 1/4 cup meaty green olives, pitted and roughly chopped
  • 4 teaspoons chopped garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon hot red pepper flakes
  • 1 pound rigatoni or other tube-shaped pasta
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint
  • Fresh lemon juice

Directions

Step 1

Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

Step 2

In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.

Step 3

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

Step 4

Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.

Step 5

Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)

“Finger Burner” Lamb Chops

Posted on by The Olive Oil Hunter

Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.

Ingredients

  • 1 bunch fresh rosemary
  • 16 lamb rib chops, bones frenched
  • Extra virgin olive oil
  • Coarse sea salt and cracked or freshly ground black peppercorns
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons hot pepper flakes
  • 3 to 4 lemons, cut in half crosswise and seeded
  • Pickled cherry peppers, for serving (optional)

Directions

Step 1

Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the remaining rosemary sprigs together at the stem end.

Step 2

Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.

Step 3

Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.

Step 4

Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.

Step 5

Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.

Serves 6 as an appetizer; 4 as a main course Recipe adapted from Project Fire by Steven Raichlen (Workman 2018)