Fresh-Pressed Olive Oil Club
Spanish Harvest Page 6

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

Olive Oil Ice Cream

Posted on by The Olive Oil Hunter

Your ice cream freezer is likely an appliance you don’t use every day (or even every year). But this delectable recipe provides the incentive to retrieve if from wherever it’s stored. If you don’t have fudge sauce on hand, the ice cream is also wonderful when drizzled with extra virgin olive oil. Top, if desired, with a few grains of coarse salt.

Ingredients

  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/2 cup cane sugar
  • 1/4 teaspoon coarse salt (kosher or sea)
  • 3 tablespoons extra virgin olive oil

Directions

Step 1

Make the ice cream base: In a medium saucepan, bring the cream and milk to a simmer. Remove from the heat, then add the sugar and salt; whisk thoroughly until the sugar and salt dissolve. Whisk in the olive oil. (It’s okay if you see tiny beads of oil in the base.) Allow the base to come to room temperature, then cover and refrigerate until cold.

Step 2

When ready to freeze, quickly re-whisk the base. Transfer it to your ice cream maker and freeze according to the manufacturer’s instructions. Serve, if desired, with Olive Oil Fudge Sauce or your favorite toppings.

Makes 1 pint — Recipe courtesy of the Fresh-Pressed Olive Oil Club

Mango Gazpacho

Posted on by The Olive Oil Hunter

Here’s a refreshing riff on classic gazpacho—perfect for a weekend brunch or as a prelude to lunch or a light supper. I like to serve it in small straight-sided Spanish sherry glasses called chatos.

Ingredients

  • 3 mangoes, pitted, peeled, and coarsely chopped
  • 2 cups fresh orange juice
  • 3 tablespoons fresh lime juice
  • 3 tablespoons extra virgin olive oil, plus more for serving
  • 1 seedless cucumber, cut into 1/4-inch dice
  • 1 small red bell pepper, stemmed, seeded, and cut into 1/4-inch dice
  • 1 small onion, peeled and cut into 1/4-inch dice
  • 2 garlic cloves, peeled and minced
  • 1/2 to 1 jalapeño, stemmed, seeded, and minced (optional)
  • 2 tablespoons chopped parsley, basil, mint, or cilantro
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Step 1

Process the mangoes, orange juice, lime juice, and 3 tablespoons of olive oil in a blender or food processor until puréed.

Step 2

Transfer to a medium bowl or pitcher, along with the bell pepper, onion, garlic, jalapeño (if using), and parsley. Add salt and pepper to taste. Cover and refrigerate.

Step 3

Drizzle with additional olive oil before serving.

(The gazpacho can be made several hours ahead.)

Serves 6 — Recipe adapted from allrecipes.com

Olive Oil Fudge Sauce

Posted on by The Olive Oil Hunter

Delicious over homemade olive oil ice cream or premium store-bought vanilla, this decadently rich sauce forms a soft chocolate shell as soon as you spoon it on the cold ice cream.

Ingredients

  • 1/2 cup heavy cream
  • 6 ounces chopped bittersweet chocolate
  • 2 tablespoons extra virgin olive oil

Directions

Step 1

In a small heavy-bottomed saucepan, over medium heat, heat the cream until it simmers. Reduce the heat to low and add the chocolate. Whisk until the chocolate is melted and smooth. Whisk in the olive oil. Remove the sauce from the heat.

Step 2

Pour the sauce into a gravy boat or small container with a pouring spout if serving immediately. Otherwise, it can be held in a covered container at room temperature for up to 5 days, or refrigerated. Reheat for a few seconds in a microwave or a double-boiler.

Makes 1 cup — Recipe courtesy of the Fresh-Pressed Olive Oil Club