FoodAskew » olive oil

Chicken Cacciatore

Trish — Thu, 24 Jun 2010 19:00:14 +0000

Submitted by Marilyn Braunger
Serves 6

3 ½ – 4 lb. chicken, cut up		½ c. flour
½ c. olive or cooking oil		1 clove garlic, minced
2 medium onions, finely chopped		1 can tomato paste
1 green pepper, finely diced		2 c. diced tomatoes
¼ lb. mushrooms, sliced		2 tsp. salt
¼ tsp pepper		½ tsp oregano

Dredge pieces of chicken with flour. Heat oil in large skillet. Brown chicken on all sides in oil. Add remaining ingredients. Cover; simmer 1 hour or until tender. Serve with hot cooked spaghetti & grated Parmesan cheese.

Chicken & Vegetables Over Pasta

Trish — Wed, 11 Feb 2009 19:00:44 +0000

Submitted by M. Bernadette Fawver
Serves 4

4 chicken breasts, cubed		1 c. sliced mushrooms
2 tbsp butter		14-16 oz. cubed tomatoes (1 can)
2 tbsp olive oil		2/3 c. dry white wine
1 large onion, finely chopped		4-6 tbsp heavy cream
2 garlic cloves, crushed		2 tsp Italian seasoning
2 bell peppers (red, yellow, or green) cut into 1½” cubes		salt & pepper
pasta to serve

Season the chicken with salt & pepper to taste. Heat oil and butter in a skillet; fry the chicken until browned all over. Remove the chicken from the skillet. Add the onion & garlic to the skillet & cook gently until just beginning to soften. Add the bell peppers to the skillet with the mushrooms & continue to cook for a few minutes longer, stirring occasionally. Add the Italian seasoning. Add the tomatoes & plenty of seasoning to the skillet & then transfer the vegetable mixture to an oven safe casserole.

Place the chicken on the bed of vegetables. Add the wine to the skillet & bring to a boil. Pour the wine over the chicken & cover the casserole. Cook in a preheated oven at 350°F. for 50 minutes. When ready to serve, add cream & serve over pasta.

Garlic Crab

Trish — Sat, 06 Sep 2008 19:00:11 +0000

Submitted by CrabPlace.com
Serves 6

16 blue crabs, steamed		½ c. olive oil
1 large garlic clove, skinned		1 head of cabbage, sliced into ¼” slivers
1 c. dry white wine (or water can substitute)		2½ tbsp kosher salt
½ tsp coarsely ground black pepper		½ lb. unsalted butter
½ c. flat leaf parsley, roughly chopped		1 loaf fresh bread

Prepare the steamed crabs for garlic crabs. Place your hand over the backfin leg and pull away the top shell & discard it. Remove & discard the six gills, which look like spongy fingers, & then remove their entrails, using your fingers or a knife. Once clean, tear off the crab’s mouth & any sharp shells that might be protruding. Finally, break the crab in half or leave it whole (you decide). Repeat with the remaining crabs.

When all the crabs are cleaned, place the crabs in the pot along with the cabbage & white wine. You can add the optional salt, pepper, butter, & parsley.

Cover the stockpot & place it on a burner. Raise the heat to medium & cook the crabs until the cabbage & garlic is tender or, about 15 minutes.

Occasionally check the level of liquid, which should increase as the crabs release their juices (but if this does not happen, just make sure there is enough water to continue to cook the crabs). Stir the pot well halfway through so all the crabs get a chance to cook directly in the liquid. Serve immediately in a large bowl with fresh bread to sop up the juices.

Chef’s Note: I love Garlic Crabs & prefer to prepare them with already steamed crabs. You can prepare this recipe with live crabs, but removing the shell is a bit cumbersome. For a tangy, sharp flavor, use raw garlic, however if you like it mild use roasted garlic instead. This is a block party favorite: hot or cold, the crabs & juices maintain their wonderful flavor.

Mooby-Que Sauce

Trish — Fri, 18 Jul 2008 03:35:12 +0000

Submitted by punch_it_chewie
Yields 2-3 cups

1 can tomato sauce		1 can tomato paste
2 tbsp olive oil		2 tbsp vinegar
¼ c. molasses		2 tbsp brown sugar
3 cloves garlic, crushed		4 tbsp red or white onion, minced
2 tbsp red pepper, minced		1 tbsp Worcestershire sauce
1 tsp cumin		1 tsp chipotle chili pepper

Cook the garlic, onion, & red pepper until it’s soft, & then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn’t burn, then refrigerate for a few days before you use it. This allows the flavors to blend & mellow. The cumin & chipotle chile pepper can be substituted by any of your favorite spices.

Pork with Sweet Onion Marmellata

Trish — Mon, 30 Jun 2008 19:00:56 +0000

Submitted by Americo
Serves 4-6

1 tbsp fresh rosemary, chopped		1 tbsp fresh thyme, chopped
2 cloves garlic, minced		1 tsp kosher salt
1 tsp black pepper, freshly ground		4-6 pork chops
¼ c. fresh flat-leaf parsley, chopped

Onion Marmellata

¼ c. olive oil		4 large onions, thinly sliced (~3 lbs.)
¼ c. orange marmalade		1 tbsp fresh rosemary, chopped
1 tbsp fresh thyme, chopped		1 tsp kosher salt
1 tsp black pepper, freshly ground		2 tbsp balsamic vinegar
1 tbsp sugar (to taste)

For the onion marmellata, place a large, heavy pot over medium-high heat. Add the olive oil & the onions. Stir to combine & cook until starting to sizzle, about 2 minutes. Add the remaining ingredients. Reduce the heat to low. Cover the pot & cook over low heat for 2 hours, stirring ever 30 minutes to scrape up any brown bits. The onions should be a soft, jam-like consisitency & a deep mahogany color.

Meanwhile, for the pork chops, combine the rosemary, thyme, garlic, salt, & pepper in a small bowl. Using your fingers, work all the ingredients together until well combined. Rub the herb mixture over the pork chops. Cover with plastic wrap & reserve in the refrigerator.

About 20 minutes before the onions are finished, remove the pork chops from the refrigerator. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the pork chops to medium, about 7 minutes a side depending on thickness. To serve, spoon the onion marmellata over the pork chops. Sprinkle with the chopped parsley. Serve immediately.

Garlic Crostini with Caramelized Onions & Gruyere

Trish — Sun, 30 Mar 2008 06:21:12 +0000

Submitted by Shane

Fresh baguette, cut into ¼” slices		3 sweet onions, cut in ½ lengthwise & cut
2 tbsp butter		into small strips
2 tbsp olive oil		¼ c. white wine
¼ lb Gruyere cheese, grated		1 clove fresh garlic, peeled
salt to taste		fresh ground black pepper to taste

1. Place baguette slices in 250°F oven & bake until crisp & golden brown. Remove from oven & allow to cool.
2. In a sauté pan, heat the butter & olive oil & then add the onions & cook slowly over low to medium heat.
3. Add salt & pepper to the onions & stir occasionally while keeping the onions evenly distributed on the bottom of the pan.
4. Add the wine & allow the onions to continue to caramelize. Make sure that the onions do not burn or you will taste some bitterness instead of the sweetness that you are trying to achieve.
5. Once the onions are golden brown & the liquid has been cooked off, remove from heat & allow to cool.
6. Rub the fresh garlic clove on each slice of toasted bread (crostini).
7. On each crostini, place a heaping tsp of caramelized onions & a tsp of grated Gruyere & place on a baking sheet.
8. Place crostinis in 300°F oven & bake until the cheese is melted & just starting to bubble. Remove from oven.
9. Serve these warm & watch the reaction of your guests. Bon Apetit!!

Chef’s Note:
These appetizers are addictive & delicious. You can experiment with other types of cheese but I highly recommend using Gruyere. It’s a form of Swiss cheese that is so much more complex in flavor than the traditional Swiss that you may be used to. At first it’s a little fruity & then becomes earthy & a little nutty. It goes perfectly with the caramelized onions. This takes a little bit of time to prepare but you & your guests will not regret it. The number of servings will vary.

Chicken Chili

Trish — Sun, 30 Mar 2008 05:11:12 +0000

Submitted by T.B. Player

2½ lbs boneless chicken breast		1 lb bag frozen corn
3 large cans black beans (Goya recommended)		1 large can hominy (white corn)
2 small cans tomato paste		1 large can stewed tomatoes
3 whole limes		2 large red onions
1 large white onions		2 large green peppers
1 large red pepper		1 large yellow pepper
1 large orange pepper

Spices & Other ingredients used in prep:

chili powder	cinnamon	cumin
crushed red pepper	black pepper	onion powder
garlic powder	olive oil	corn starch
minced garlic in water	6 oz Jack Daniels	2 oz Jose Cuervo
8 oz orange juice	brown sugar
Key West lime juice	2 sticks unsalted butter	Yucatan Sunshine Habanero Pepper Sauce

The Day Before:
1. Take the all of the colored peppers & chop them into ½ inch cubes. Pop them in a covered container with a capful (about 2 oz.) of Olive Oil, 4 oz. of Orange Juice, 2 Heaping tablespoons of Minced Garlic, a dash of Cumin, the Jose Cuervo, a little black pepper, & a few drops of the Pepper Sauce (NOTE: This stuff is LEATHAL…1-3 drops is enough to produce a mild warmth, if you like hotter go a little more, but no more than about 10. You’ll be adding some more later, so if you really don’t want it too spicy this is a good time to think “less is more”). Shake until coated & then let sit overnight.
2. Dice ¼ of the white onion, & then wrap & put aside the rest of it. In an oiled frying pan, sauté the onion until lightly brown, & then set aside. Do not drain it off.
3. In a saucepan, melt ¼ stick of butter. When it is liquid, add in a dash of Garlic Powder, a dash of Onion Powder, a dash of Cinnamon, a small tbsp of Minced Garlic, & 4 oz. of Jack Daniels. Bring to a boil, & then add ½ c. of Brown Sugar to the mix, & stir rapidly. As the sugar dissolves, the mixture should begin to thicken considerably, but you my need to sift in some corn starch to get it to thicken up to a syrup-like consistency. Once it thickens, add in the diced onion with the oil, & stir rapidly. Pour the mixture into a container, cover & refrigerate.
The Morning Of:
Thoroughly wash & dry the chicken, cut it into bite size pieces, then place it in a container with the remaining 2 oz. of Jack Daniels, the other 4 oz. of Orange Juice, 2 heaping tbsp of Garlic, 2 oz. of Nellie & Joe’s Lime Juice, a dash of Black Pepper, & 2-3 drops of the Habanero pepper sauce. Slice one of the limes into ¼ inch thick slices, squeeze them into the mixture & then drop them in the container. Seal it. Shake well & let sit in the fridge for the next few hours.
The Time Is Now:
1. Open all of the canned vegetables. Drain everything except one can of black beans, & add them to a large stew pot. Mix the tomato paste with a few drops of the Habanero Pepper sauce, some crushed red pepper, some black pepper, a dash of cumin & some onion powder, & then stir it into the beans. Bring them to a low simmer, & stir occasionally.
2. Take a large skillet, & wipe the bottom with an olive oiled paper towel, Bring the pan to a medium high heat & then add in the Frozen Corn (This will crackle, be careful). Cut the second lime into strips, & then add it to the pan as the corn sizzles. While the corn is frying, stir in 2 oz. of lime juice & some cinnamon, coating the corn thoroughly. If the corn sticks, add oil sparingly.
3. Dice the remaining white onion, & add it to the corn, stirring rapidly until the onion beings to soften, pick out the lime slices & toss them, then add the mixture to the saucepot, & stir.
4. Melt the remaining butter in a small sauce pan, & bring it to a low simmer with a tbsp of Garlic. Cut the Red Onions into quarters, along with a lime & then boil them in the butter until they become flaky & begin to separate. Drain off the butter into a separate container, toss out the lime & then add the onions to the beans & corn.
5. Take the refrigerated pepper mixture & pour it into the saucepan, bringing it to a low simmer for 2-3 minutes, & then add the entire mixture into the pot.
6. Pour a small amount of the butter that you drained from the onions, into the bottom of the frying pan & bring it to a sizzle. Drain the chicken off, & mix the chicken liquid with the remaining butter & set it aside. Blend the Jack Daniels sauce in with the chilled chicken, rolling it in the syrup so that it coats thoroughly. Add the chicken in small amounts to the butter, & once it is cooked add it to the vegetable mixture. As the chicken absorbs the butter, add more of the butter/marinade mixture to keep the pan moist (not soggy) while the chicken sears.
7. Bring the chili mixture to a high simmer for 15 to 20 minutes, & then serve. Garnish with Cheddar cheese & sour cream to taste.

Mexican Beans & Rice

Trish — Sun, 30 Mar 2008 03:54:52 +0000

6 Servings
206 Cal; 1g Fat (6% calories from fat); 6g Pro; 41g Carb; 0mg Chol; 319mg Sod

1 c. long-grain white rice, uncooked		½ tsp olive oil
1 c. onions, chopped		1 c. celery, sliced
1 clove garlic, minced		15 oz. pinto beans, canned, drained, & washed
8 oz. no-salt-added tomato sauce		½ c. water
1 tbsp ketchup		1 tsp chili powder
¼ tsp hot pepper sauce

Cook rice according to package directions. In a skillet, heat oil over medium heat add onions, celery, & garlic. Cook & stir until crisp-tender. Add pinto beans, tomato sauce, water, ketchup, chili powder, & hot pepper sauce. Heat thoroughly, stirring occasionally. Serve over rice.

Pasta with Sausage & Vegetables

Trish — Sun, 30 Mar 2008 01:52:02 +0000

Submitted by Carli

1lb tube pasta (rigatoni, penne, etc.)		1 tbsp olive oil
1lb kielbasa sausage, cut into 1″ chunks		2 bell peppers (1 red & 1 yellow), diced
2 c. broccoli florets, bite size		1 tbsp minced garlic
1 14oz. can chopped tomatoes		1 c. shredded mozzarella

Cook pasta per directions until firm-tender. While pasta cooks, heat oil in a nonstick skillet over medium heat. Add sausage & heat through. Remove with a slotted spoon & set aside. Add peppers, broccoli, & garlic & cook until crisp-tender. Stir in tomatoes & add sausage back. Increase heat to high & cook uncovered until hot, stirring often. Drain pasta & return to pot. Add sausage mixture, then toss to mix. Spoon into serving dish & top with cheese.

Pasta with Clam Sauce

Trish — Sun, 30 Mar 2008 01:50:17 +0000

Submitted by Monica

3 6½ oz. cans chopped clams		6½ oz. can whole clams
3-4 cloves garlic, minced		1 tsp dry Italian seasoning
2 tbsp fresh oregano		2 tbsp fresh basil
2 tbsp fresh parsley (flat leaf or Italian)		1 box pasta
Olive Oil		salt & Pepper
Dry White Wine (Sauvignon blanc works well)		Romano cheese

1. On medium heat, in a large skillet, add olive oil & minced garlic. Cook until slightly browned , add Italian seasoning & toast for 2 minutes.
2. Add 4 cans of clams (with juice), add salt & pepper to taste.
3. Bring to a boil, add one full can of wine (or, if you don’t want to use wine, add the juice of 1 lemon), turn down heat to a simmer.
4. Simmer, stirring occasionally, until only about ¾ to 1 c. of liquid is left (about 30-40 minutes)
5. Cook pasta according to directions on the pkg. in salted water (the water should have at least 1 full tsp of salt – NO OIL).
6. When the pasta is al dente, add pasta to the pan with clam sauce to finish cooking.
7. Add pasta water as needed to make a creamy sauce (you’ll need anywhere from ½ to 1½ c.).
8. Add fresh herbs & cheese, fold together. Serve with hot crusty bread & more cheese.