Fresh-Pressed Olive Oil Club
Spring 2020 Page 3

Portuguese Barbecued Chicken (Frango no Churrasco)

Posted on by The Olive Oil Hunter

Centuries ago, the seafaring Portuguese established trade routes throughout the world, an endeavor that brought them into contact with many exotic foods. Among them was a potent little chile called piri-piri. Today, incendiary piri-piri sauce is a popular condiment in Portugal and on the African continent. If you can’t find it in the international aisle of your local supermarket, it is available online.

Ingredients

  • One 3 1/2 to 4 pound chicken, preferably organic, giblets removed
  • 2 to 3 cloves garlic, peeled
  • Sea salt
  • 2 teaspoons paprika
  • Juice of 1/2 lemon
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons piri-piri sauce or your favorite hot sauce, plus extra for serving
  • Freshly ground black pepper
  • Sprigs of parsley, for garnish
  • Lemon wedges, for garnish

Directions

Step 1

Light a grill, set it up for indirect grilling, and preheat to medium-high. (Alternatively, the chicken can be roasted in a 400°F oven on a wire rack set over a rimmed baking sheet. Cooking time will be 45 to 50 minutes—the same as if the bird was grilled indirectly.)

Step 2

Butterfly the chicken: Using a sharp knife or kitchen shears, remove the backbone from the bird. Turn the chicken skin side up and gently flatten it with the palm of your hand. Transfer to a rimmed sheet pan.

Step 3

On a cutting board, smash the garlic cloves with the flat of a knife. Sprinkle with 1 teaspoon of salt and mince the garlic to a paste. Add the garlic and salt to a jar with a tight-fitting lid. Add the paprika, lemon juice, extra virgin olive oil, and piri-piri sauce, cover, and shake vigorously. Pour about 2 tablespoons of the mixture over the chicken and use your hands to rub it on both sides. (You’ll use the remainder as a baste after the chicken has cooked for 30 minutes.) Season the chicken with freshly ground black pepper.

Step 4

Arrange the chicken skin-side up directly on the grill grate away from direct heat. Close the grill lid. After 30 minutes, baste the bird with the olive oil mixture. Replace the lid and continue to roast the chicken for 15 to 20 minutes more, basting once or twice, until the bird is golden brown and cooked through. (There is no need to flip the chicken as it’s being grilled over indirect heat.) The internal temperature of the thickest part of the thigh should be 165°F when read on an instant-read thermometer.

Step 5

Transfer the chicken to a clean sheet pan. Let it rest for 5 minutes before carving. Arrange on a platter or plates and garnish with parsley and lemon wedges. The dish is especially nice when served with rice and/or a green salad.

Serves 4 — Recipe adapted from bbcgoodfood.com

Gazpacho

Posted on by The Olive Oil Hunter

Here’s another great recipe I picked up from chef Arantxa Lamas during my time in Spain. It’s keto-friendly, too—a plus in my book.

Ingredients

  • 1 1/2 pounds ripe tomatoes, each cored and sliced into eighths
  • 1 small onion, peeled and diced
  • 1 small cucumber, peeled, seeded, and diced
  • 1 red bell pepper, stemmed, seeded, and diced
  • 1 clove of garlic, peeled and coarsely chopped
  • 1/2 cup extra virgin olive oil
  • 2 teaspoons sherry vinegar, or more to taste
  • Coarse salt (kosher or sea), to taste
  • Optional garnishes: Finely diced red or green bell pepper, red or white onion, or cucumber

Directions

Step 1

In a nonreactive mixing bowl, combine the tomatoes, onion, cucumber, bell pepper, garlic, olive oil, and vinegar. Stir to macerate the vegetables. Cover and refrigerate for 1 hour.

Step 2

Use an immersion blender to puree the gazpacho. Strain through a food mill. Taste, adding more salt or vinegar, if needed. Cover and chill until serving time. Serve in chilled bowls with your choice of garnishes and a few drops of olive oil.

Serves 4 — Recipe courtesy of chef Arantxa Lamas

Mushrooms in Garlic Sauce

Posted on by The Olive Oil Hunter

Madrid native and private cooking class instructor Arantxa Lamas, a graduate of Le Cordon Bleu, graciously shared with me her recipe for this much-loved dish. If you are interested in taking a class from Chef Lamas, you can contact her through her website, www.arantxalamas.com.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 1 pound fresh mushrooms, trimmed, cleaned, and sliced
  • 2 cloves garlic, peeled and minced
  • 2 tablespoons chopped flat-leaf parsley
  • Pinch or two of cayenne pepper
  • Coarse salt (kosher or sea) and freshly ground black pepper

Directions

Heat a skillet over medium-high heat and add the olive oil. When it’s hot, add the mushrooms and sauté, stirring occasionally, until they begin to brown. Lower the heat to medium and add the garlic and half the parsley. Continue to cook until the mushrooms are tender and have released their liquid and the garlic has softened. Season with cayenne and salt and pepper. Sprinkle with the remaining parsley before serving.

Serves 2 — Recipe courtesy of chef Arantxa Lamas

Scrambled Eggs with Asparagus (Revuelto de Espãrragos)

Posted on by The Olive Oil Hunter

This dish has long been a favorite of mine, good any time of day or night. In Spain, thin stalks of asparagus, called trigueros, are often used. Recently, I enjoyed a version that featured tender green beans instead of asparagus. Feel free to customize with your favorite egg-friendly ingredients.

Ingredients

  • 2 garlic cloves, peeled and coarsely chopped
  • 1/4 cup extra virgin olive oil, plus extra for drizzling
  • 1 bunch asparagus, trimmed, stalks sliced into 1-inch lengths
  • 1 teaspoon pimentón (Spanish smoked paprika), or regular paprika
  • 2 tablespoons white wine vinegar
  • Sea salt
  • 6 eggs, beaten
  • Freshly ground black pepper

Directions

Step 1

Heat the oil in a frying pan and sauté the asparagus over medium heat for 2 minutes. Add the garlic, pimentón, vinegar, and a pinch of salt; stir to combine. Cover and cook for 2 to 3 minutes more, or until the asparagus is tender.

Step 2

Uncover the pan and pour in the eggs. Cook, stirring often, for 2 to 3 minutes, or until the eggs are almost cooked. Remove from the stovetop. (The perfect revuelto is creamy; do not let the eggs brown.) Season to taste with salt and pepper. Drizzle with additional olive oil and serve immediately.

Serves 2 to 3 — Recipe adapted from The Food of Spain (Bay Books, 2008)