Tag: olive oil

Recipes I have used in the some restaurants & at home.

Olive Orecchiette

1 Lb Dry Orecchiette
4 oz each Pitted Kalamata Olives Pitted Black Olives roughly chopped
4 oz. Shaved Parmesan Cheese
3 oz. Capers
1 C Cherry Tomatoes Cut in 1/2
1/4 C Olive Oil
1/4 C Fresh Basil Leaves
1/4 C Dry White Wine
1 Red Onion roughly chopped
1 T Crushed Red Pepper Flakes
Salt and Pepper to taste

In large sauce pan, fry capers in 2 tablespoons of olive oil, drain and set aside. In large liberally salted water, boil pasta until ALMOST al dente. Drain (reserving 1 C of pasta water) and set aside. Add remaining olive oil to saute pan and caramelize onion on low heat. Add olives, tomatoes, pepper flakes and saute on medium heat for 3 minutes. Deglaze pan with red wine and allow to reduce by 1/3. Add pasta, basil leaves and add enough of the pasta water to make sauce desired consistency. Adjust seasonings. Garnish with Parmesan and capers. Can be served hot or room temp.

Recipes I have used in the some restaurants & at home.

Quinoa With Roasted Peppers

1 C quinoa washed and drained at least 3 times.
1 Red bell pepper
1 Yellow bell pepper
1 Anaheim pepper
1 Shallot minced
1 Bay leaf
1 Clove garlic minced
1 Sprig fresh thyme
1 1/2 C vegetable stock
1/4 C olive oil
Salt and pepper to taste

Toss all peppers in olive oil (keep the unused oil to sweat shallot and garlic). Roast in 350 degree oven until the skin blisters. Put peppers in plastic bag for 10 minutes for easier peeling. Remove skin and seeds from peppers. Rough chop peppers. In heavy pot, sweat garlic and shallots. Add peppers and quinoa, stocks and herbs. Bring to boil and reduce to simmer. Cover pot and cook for 15 minutes. Remove herbs and adjust seasoning.

Recipes I have used in the some restaurants & at home.

Butter Beans with Ham

1 lb Lima beans
3 C Water (plus addl as needed during cooking*)
1 Bottle Shiner Bock
1/4 lb diced ham
1/2 Yellow onion diced
2 Jalpenos seeded and diced
3 T Chili powder
1 T Cumino
1 T EVOO
S/P to taste

Soak beans in water over night. In large heavy bottom pot, cook beans over low heat until almost tender. In a large heavy skillet, brown ham in olive oil, add onions and jalpeno and cook until onions are translucent. Deglaze skillet with Shiner, and add all to the beans. Add seasonings and continue to simmer until beans are tender. Adjust seasoning.

Freezes very well.

* additional water my be needed during the cooking process unless the beans are cooked in a lidded crock pot then only 1 additional cup of water is needed.