27 posts tagged “olives”

Green Olive Couscous
Yields 6-8 servings
Good to serve with lamb

3 cups chicken stock
3 cups couscous
3/4 cup green olives, chopped
Salt and freshly ground black pepper

Heat the chicken stock in a medium-size saucepan over medium-high heat with a tight-fitting lid. When the liquid boils, add the couscous and give it a stir. Put the lid back on the pot, remove from the heat and let stand for 5 minutes. Remove the lid, add the olives, salt and freshly ground black pepper. Fluff with a fork.

Provencal Tuna Melt
Yields 4 servings

4 cans of tuna in water, drained and flaked
5 to 6 sprigs tarragon, stripped from the stem and chopped
1/2 cup basil leaves, finely chopped
1/4 cup parsley leaves, finely chopped
12 black or green pitted olives, about a handful, finely chopped
2 shallots, finely chopped
2 tablespoons capers, chopped
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
1 French baguette, cut into 4 sections and split on top
4 tablespoons butter, melted
4 ounces Gruyere or Swiss cheese, thinly sliced

Preheat the broiler. In a medium-size mixing bowl, combine the tuna, tarragon, basil, parsley, olives, shallots and capers. Squeeze the lemon over the bowl, being careful not to get any of the seeds in. Drizzle in the olive oil and season with salt and freshly ground black pepper. Mix thoroughly to combine. Reserve in the fridge until ready to serve.

Preheat a large skillet over medium heat. While the skillet is heating, brush the baguettes with the melted butter. Toast in the skillet until golden brown. Fill the baguettes with the tuna salad. Top with gruyere cheese and pop under the broiler until the cheese is melted and bubbly. Serve with carrot and celery sticks, and healthy potato chips alongside.

Hunter's Chicken Stew
Serves 4

1 chicken,(4 1/2-pounds),cut into 8 pieces, or one 4 1/2-pound package chicken parts
Coarse salt and freshly ground black pepper
8 bay leaves
2 fresh rosemary
3 garlic, (1 crushed, 2 sliced)
1 Chianti, (750 ml)
All-purpose flour, for dusting
2 tablespoons olive oil
6 anchovy fillets
1/2 cup green or black olives, pitted
1 28-ounce can plum tomatoes, crushed gently

Season chicken pieces with salt and pepper, and place in a large bowl. Add bay leaves, rosemary, and crushed clove of garlic; pour over wine. Let marinate for at least an hour, in the refrigerator, but preferably overnight.

Preheat the oven to 350 degrees;. Drain chicken, reserving the marinade, and pat dry with paper towels. Coat chicken pieces with flour; shaking off any excess. Heat oil in a Dutch-oven over medium-high heat. Add chicken and cook until golden brown, 5 minutes per side. Remove with a slotted spoon; set aside.

Reduce heat to medium and add the sliced garlic. Cook gently until golden brown, then add the anchovies, olives, tomatoes, and chicken pieces with their reserved marinade. Bring to a boil, and cover. Transfer to oven and cook for 1 1/2 hours. Skim off any fat from the surface of the sauce, and discard. Season with salt and pepper. Remove bay leaves and rosemary before serving.

Salmon Nicoise Salad
Serves 4

Coarse salt and freshly ground pepper
12 ounces (4 to 5) red new potatoes
8 ounces green beans, trimmed
2 (8-ounce) skinless salmon fillets
3 large Hard-Cooked Eggs
4 to 12 large leaves Boston or bib lettuce
4 plum tomatoes, cut into quarters
1 medium red onion, thinly sliced
One 2.8-ounce jar or tin anchovy fillets, drained (optional)
1/4 cup Kalamata (or black) olives
Dijon Vinaigrette (recipe follows)

In a 5-quart pot, bring 1/2 inch water to a boil; add salt and potatoes. Cover; cook, turning occasionally, until tender, 14 to 16 minutes. With a slotted spoon, transfer potatoes to a bowl. Set aside to cool. Add green beans to the pot of boiling water. Cover; cook, stirring occasionally, until tender, 4 to 6 minutes. Remove with a slotted spoon. Rinse under cool water, and set aside. Fill a deep skillet with 1/4 inch water, season salmon on both sides with salt and pepper; place in the skillet. Bring water to a gentle simmer; cover, and cook until the salmon is opaque throughout, 10 to 12 minutes. Transfer to a plate; flake with a fork, and let cool.
 
While salmon is cooking, quarter potatoes. Peel and quarter eggs, using a wet pairing knife to make neat cuts. Form a cup using 1 to 3 lettuce leaves in each of 4 bowls. Arrange salmon, green beans, potatoes, eggs, tomatoes, onion, anchovies, if desired, and olives in lettuce cups. Serve with the vinaigrette.

Dijon Vinaigrette
Serves 4

2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
Coarse salt and fresh ground pepper
1/4 cup olive oil

In a medium bowl, whisk the juice, mustard, 1/2 teaspoon salt, and a pinch of pepper until combined. Whisking constantly, add the olive oil in a steady stream; whisk until thickened and creamy. Alternatively shake all ingredients in a small jar.

Seared Sirloin Steak with Onion Relish
Serves 4

1 tablespoon honey
3 tablespoons sherry vinegar
Coarse salt and freshly ground pepper
1/4 cup olive oil, preferably Spanish, plus more for skillet
1/2 red onion, finely chopped (about 1/2 cup)
1 tablespoon minced garlic, (2 medium cloves)
1/3 cup brine-cured pitted green olives, such as Picholine, cut into 1/4-inch-thick rounds
1 navel orange, peel and pith cut off, flesh cut into 1/2-inch cubes
1/4 cup coarsely chopped fresh flat-leaf parsley, plus sprigs for garnish
1 (1 1/2 pounds and 1 inch thick) boneless sirloin steak

Whisk together honey and vinegar in a medium bowl; season with salt and pepper. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Stir in onion, garlic, olives, orange, and parsley; set aside.

Season steak all over with 1 teaspoon salt and 1/2 teaspoon pepper. Coat a 12-inch seasoned cast-iron skillet with a thin layer of oil; heat over medium-high heat until very hot. Sear steak, turning once, 6 to 8 minutes per side for medium-rare. Transfer to a plate, and tent with foil; let stand 10 minutes before slicing. To serve, cut steak against the grain into 1/4-inch-thick slices, and arrange on a platter. Spoon relish on top; garnish with parsley sprigs.

 

Pan Bagna
Serves 6 to 8

1 loaf Italian or country bread with crust that is not too heavy
1 large clove garlic, halved
1/4 cup extra-virgin olive oil
1 1/2 tablespoons white-wine vinegar
1 small red onion, very thinly sliced
1 large ripe tomato, thinly sliced
8 anchovy fillets, drained
1 small roasted red bell pepper, cut into strips
Oil Poached Tuna (recipe follows)
12 basil leaves
12 oil-cured black olives, pitted and minced

Halve bread horizontally. Pull out the soft interior, to within 1-inch of the crust; discard interior or reserve for another use. Rub the inside of bread all over with garlic, then drizzle with oil and vinegar. Cover the bottom half of the bread with onion and tomato slices. Top with anchovies and pepper strips. Evenly distribute tuna and basil.

Spread the top half of bread with minced olives, and place it olive-side down over filled bottom half. Wrap in plastic wrap. Place on a large plate, and top with a second plate. Weight with several heavy cans. Refrigerate for 2 to 3 hours. Just before serving, cut into 6 to 8 wedges or slices.

Oil Poached Tuna
Makes 1 1/2 pounds

1 1/2 pounds fresh tuna
Sea salt and freshly ground pepper
4 large garlic, smashed
3/4 to 1 cup extra-virgin olive oil
5 lemon thyme, (or plain thyme plus 1 teaspoon lemon zest)
2 bay leaves

Season tuna with salt and pepper. Place in a saucepan with garlic and enough oil to just cover. Bring to a gentle simmer, and cook over low heat until the fish is opaque, about 10 minutes. Do not let it boil. Remove from heat, and add lemon thyme and bay leaves. Let stand until room temperature. Use immediately, or transfer to a bowl, cover with plastic wrap, and refrigerate overnight. Let stand at room temperature for 1 hour before using.

Sloppy Taco Chili
Yields 4 servings

2 tablespoons extra-virgin olive oil
1 1/2 pounds ground beef sirloin
Salt and black pepper
2 teaspoons chili powder
1 tablespoon cumin
4 cloves garlic, chopped
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 jalapeño pepper, seeded and chopped
1 bay leaf
1/4 cup hot sauce, any kind you like
3 tablespoons tomato paste
1 1/2 quarts beef stock
4 scallions, chopped
2 tablespoons cilantro, chopped
1/4 cup green olives with pimento, chopped
3 plum tomatoes, seeded and diced
1 cup corn tortilla chips, crushed

Heat a medium soup pot over medium-high heat with olive oil.  When oil is hot, add beef and season with salt, black pepper, chili powder and cumin. Brown the meat for 5 minutes, breaking it up into small pieces with the back of a wooden spoon. Add the garlic, onion, peppers and the bay leaf, and cook for 7-8 minutes until tender.  Add the hot sauce and tomato paste, and cook for another 3-4 minutes. Stir in stock, bring to a bubble, reduce heat and cook for 10-15 minutes. In a medium-size mixing bowl, combine the scallions, cilantro, olives and tomatoes.  Serve this mixture on top of the sloppy chili along with a handful of crushed tortilla chips.

Fideos with Shrimp
Serves 2

1/4 cup shelled fresh fava beans
Coarse salt
2 tablespoons unsalted butter
4 to 6 jumbo shrimp, unpeeled, preferably head on
1 pound spaghetti, broken into 2-inch pieces
1 tablespoon chopped Spanish onion
1 tablespoon chopped garlic
2 cups homemade or canned store-bought low-sodium chicken stock
Pinch of choricero pepper paste
1 red bell pepper, roasted, peeled, seeded, and cut into 1/4-inch strips
1/4 cup chopped green Spanish or Kalamata olives
2 fresh basil leaves, torn
1 tablespoon freshly grated pecorino Romano
1 tablespoon extra-virgin olive oil

Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.

Melt butter in an 11 1/2-inch paella pan over medium-high heat. Add shrimp and cook, stirring, until bright red, about 1 minute; remove shrimp from pan and set aside. Add pasta to paella pan and stir until well coated with butter. Cook until evenly browned and toasted, 2 to 3 minutes. Add onion and garlic; cook, stirring, for 1 minute. Add stock, 1/2 cup at a time, stirring, and allowing pasta to absorb stock after each addition before adding more. Cook until tender, about 10 minutes.

Add pepper paste, roasted peppers, olives, reserved fava beans, and basil; stir to combine. Add shrimp and cook until heated through, about 3 minutes. Sprinkle with pecorino Romano. Divide evenly between 2 plates and drizzle with olive oil. Serve immediately.

Red Snapper Veracruz Style
Recipe courtesy of Zarela Martinez of Zarela
Serves 4 to 5

1 three- to three-and-a-half-pound red snapper, scaled and cleaned
Coarse salt and freshly ground pepper
Olive oil, for pan
Vera Cruz-Style Sauce (recipe follows)
2 to 3 dried bay leaves
3 to 4 sprigs fresh thyme
1 small white onion, thinly sliced

Preheat oven to 375 degrees;. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper. Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.

Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.

Vera Cruz Style Sauce
Makes 6 to 7 cups

1/2 cup olive oil
10 garlic, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes, (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine

In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.

Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

Stuffed Leg of Lamb

Yields 8 servings

1 (7-8 pound) leg of lamb
3 tablespoons plus 1/4 cup olive oil
1 green bell pepper, chopped
4 medium onions, chopped
2 bunches leeks, trimmed and sliced
1/2 cup pitted Greek olives, chopped
2 cups seasoned dry bread crumbs
Salt and freshly ground pepper, to taste
2 cloves garlic, crushed
Juice of 2 lemons

Have butcher bone leg of lamb and leave shank in place to give meat shape. In a skillet, heat 3 tablespoons olive oil and saute green pepper, onions and leeks until wilted.  Stir in olives and bread crumbs.  Remove from heat and set aside.

 

Sprinkle lamb inside and out with salt and pepper.  Spoon 1/3 of green pepper mixture into lamb.  Wrap closely in foil or plastic wrap and freeze.  Spoon remaining stuffing into a 1-quart baking dish and cover with foil and freeze.

When ready to cook, unwrap lamb and place in a shallow foil-lined baking pan.  Combine garlic, lemon juice and 1/4 cup olive oil to brush over lamb every 30 minutes while roasting.  Roast in a 350-degree oven for 2-1/2 hours or until meat thermometer registers 150 degrees.  Heat covered stuffing baking dish in the oven with lamb during the last hour of cooking.

NOTE:  Lamb and stuffing will hold together better when frozen before roasting.  If prepared unfrozen, reduce roasting time to 1-1/2 hours.