Tag Archives: extra virgin olive oil

Linguine with Broccolli & Garlic

Posted on by
Reply

Submitted by MyDogmaKickedYourKarma
Serves 4

Ingredients

3 tbsp extra virgin olive oil 2 garlic cloves, minced
6 heads broccoli, cleaned & chopped roughly ¼ c. fresh grated Parmesan cheese
½lb. linguine freshly chopped parsley

Directions

  1. Warm oil in a heavy pan. Add garlic to oil & cook gently until it bubbles & begins to color, but don’t let it brown.
  2. Stir in broccoli. Drain cooked linguine & add to brocolli mixture.
  3. Sprinkle with cheese & pepper & toss well.
  4. Sprinkle on parsley & serve. Pass more cheese around at the table.

Za Jiang Mein (Pork & Bean Chinese Noodles)

Posted on by
Reply

Submitted by randilicious

Ingredients

3 tbsp extra virgin olive oil 1 lb ground pork
¼ c. brown bean sauce 2 tbsp sugar
¼ c. beer 1 lb Chinese noodles (non egg-based)
¼ c. chopped scallions ½ c. shredded cucumbers
3 cloves garlic, minced 1 tsp red pepper flakes
¼ c. bean sprouts (optional) 1 pkg tofu, chopped into small pieces (optional)

Directions

  1. Heat the oil in the wok. When oil is ready, add the garlic, then the pork. Brown evenly. If so desired, add tofu after pork has been browned.
  2. In a separate bowl, mix beer & brown been sauce. Blend well.
  3. Add the bean sauce mixture to the ground pork.
  4. Sprinkle sugar & red pepper flakes into sauce. Stir until the sauce is piping hot. Reduce heat & allow to simmer uncovered.
  5. As sauce simmers, in a separate pot, boil noodles in water for approximately 3 minutes. Drain the noodles.
  6. To serve, put noodles into a bowl, then spoon sauce over noodles. Garnish generously with scallions, bean spouts, & cucumber on top.

Chef’s Note: You can find the brown bean sauce in most Asian grocery stores.

Whitefish Manzana

Posted on by
Reply

Submitted by Benji the Hunted
Serves 6

Ingredients

4 whitefish fillets, about 2 lb. (tilapia, grouper, etc.) 1 jar unsweetened applesauce
parmesan cheese fresh basil
Italian seasoned breadcrumbs extra virgin olive oil
flour 3 eggs
splash of milk or heavy cream

Directions

  1. Preheat oven to 350°F.
  2. Make an egg wash with the eggs & cream, whisk well with a pinch of salt. Rinse & pat dry the fillets.
  3. Dredge the fillets in the flour, dip in the eggs, & bread them.
  4. Heat the olive oil in a medium skillet over med-high heat, just before smoking, & sauté the breaded fillets quickly (2 at a time should fit in the pan). Brown the fillet on one side, then the other for just a second, then place on a baking sheet (second side down). No need to oil the pan, there should be plenty of residual oil left on the fish.
  5. Once all the fillets are in the pan, place the fresh basil leaves on top of the fillets lengthwise. 2-3 per fillet depending on size.
  6. With a small spoon, cover most of the fillets with the applesauce, leaving about ¼” edge. Then cover the applesauce with the parmesan cheese. The more the better if you love cheese.
  7. Bake in the oven for about 12-15 minutes, depending on your oven. You’ll know it’s done when it’s good & flaky – check it with a fork.

Chef’s Note: Hint on the dredge: use one hand for the flour & the other for the eggs – a dry hand, wet hand kind of thing. Mix up the two & your fingers quickly quadruple in size. I find sautéed spinach & garlic mashed potatoes complement the dish well.

Portabello Chicken

Posted on by
Reply

Submitted by Foghorn Leghorn
Serves 3

Ingredients

4 large chicken breasts, cut in pieces 6 tbsp extra virgin olive oil
½ onion, diced 2 c. chopped portabello mushrooms
1 pkg of shredded Mozzarella/Cheddar blended cheese

Directions

  1. portabello mushrooms by Peter Schauer on FlickrIn a large sauté pan, heat 2 tbsp of olive oil & add the onions. 
  2. Sauté for one minute & add the portabellos.
  3. Cook until all the mushrooms have extracted their liquid. Set aside.
  4. Cook chicken in frying pan until done. After chicken is done drain on paper towel. 
  5. Take the chicken & place it in a serving dish & place mushroom/onions on top of chicken pieces cover with cheese & place in microwave.
  6. Depending on your microwave place it there until cheese is melted over chicken,onions & mushrooms. 
  7. Great with Garlic/cheese mashed potatoes.

Chicken Peanut Noodles

Posted on by
Reply

Submitted by randilicious
Serves 4

Ingredients

1 lb cubed chicken 1 lb noodles cooked al dente
1/3 c. hot water 1/3 c. smooth peanut butter
1 c. cut asparagus 2 tsp soy sauce
2 tsp white vinegar 4 green onions finely chopped
4 garlic cloves, minced 1 tbsp sugar
2 tsp hot red pepper flakes 2 tbsp extra virgin olive oil
3 tbsp crushed peanuts

Peanut Sauce Directions

  1. Combine hot water & peanut butter, until completely blended.
  2. Add soy sauce, vinegar, half of the scallions, 2 cloves of the garlic, sugar, & hot pepper.
  3. Simmer

Main Directions

  1. Heat oil in a saucepan. Toss in remainder of minced garlic.
  2. Heat chicken in oil over high heat until no longer pink.
  3. Reduce heat to medium, then add remainder of scallions plus asparagus. Cook thoroughly.
  4. Pour peanut sauce over chicken & vegetables.
  5. Mix in noodles. Toss to coat noodles completely.
  6. Top with crushed peanuts.