Recipes by their Ingredients

olive oil

  • Chimichuri Sauce

    chimichuri sauce
    Chimichuri Sauce
    Makes 1 cup
    ½ cup of Italian flat leaf parsley, finely chopped
    2 tablespoons finely minced fresh oregano
    4 garlic cloves, finely minced
    ½ cup finely minced green onions
    1 small red chili pepper (red Fresno or red Korean), deveined, seeds removed and finely diced (can be replaced with 1-2 teaspoons of chili pepper flakes)
    2 tablespoons red wine vinegar
    1 tablespoon fresh lemon juice
    ½ cup of olive oil
    Salt and pepper to taste
    pinch of ground cumin

    NOTES: Serve as an accompaniment to empanadas, or use as a marinade for beef.

    Mix all ingredients together, chill for 1/2 hour. Keeps for a week covered in the refrigerator.

  • Fettuccine Broccoli Salad

    Fettucine Broccoli Salad

    Fettuccine Broccoli Salad


    (Serves 6-8)

    1 lb fettuccine pasta
    ¾ lb (12oz) broccoli florets
    1-2 tsp red peppers flakes
    1¼ tsp salt
    ½ tsp Tony Chachere's Cajun Spice
    fresh ground pepper
    3 tblsp virgin olive oil
    ¾ cup Parmesan cheese (Kraft is perfect, you want the cheese to be almost a powder)

    NOTES:

    In salted boiling water, blanch the broccoli florets for 30 seconds to a minute. Remove and cool down with running cold water, drain and set aside.

    I used the same water and dropped the fettuccine in for about 12 minutes. Make sure you stir the pasta often so it doesn't stick. When 'al dente' or to your liking, remove from boiling water and rinse in cold water, drain.

    In a large bowl combine the pasta, broccoli, olive oil, red pepper flakes, Parmesan cheese, salt, pepper, Tony Chachere's Cajun Spice. Toss until the pasta and broccoli are coated well with the cheese, olive oil and spices.

    Taste and adjust seasonings if necessary.
    Bon Appetite!

  • Red Sauce

    Red Sauce
    Red Sauce
    (Serves 4)


    10-12 Roma or Plum tomatoes, or, 1 can of crushed plum tomatoes, @24-28oz
    ½ red or white onion, minced fine
    cracked black pepper, to taste
    2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    2 tblsp olive oil
    salt, to taste
    2 tblsp fresh basil leaves, minced
    ¾ tblsp fresh oregano leaves, minced, preferably Greek
    1 ½ tblsp fresh marjoram leaves, minced, minced ½ tblsp fresh thyme leaves, minced
    1 tsp fresh rosemary leaves, minced
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiano Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve it!
    If you're using fresh whole tomatoes, here's what you do:
    • Cut the core out the stem area of each tomato [How to Link]
    • Score the bottom of the tomato with a sharp knife in the shape of an X [How to Link]
    • In a pot of boiling water, drop the tomatoes in for 15-45 seconds
    • You will know when they are ready to come out because the skin will split where you scored them
    • Remove from the hot water and place in an ice bath, which is a large bowl or sink filled with ice and cold water
    • After 30 seconds or so, peel the skin from the tomatoes, throw the peels away
    • Now chop the tomatoes into small ¼ inch chunks, like a large salsa cut
    • Hold tomatoes in a non-reactive bowl, like a glass bowl

    If you are using the canned crushed tomatoes, here's what you do: open the can.

    Lets get this sauce cooking! In a large skillet or pot, on medium heat, add &frac; your olive oil, let it warm up, then add your chopped onions, simmer until they are translucent, about 5-8 minutes, add the other 1 tblsp olive oil, let warm then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato product, juice and all.

    Now pour in the ¼ cup of wine over the sauteed onions and garlic. Give it a stir and add in your fresh spices, basil, oregano, thyme, red pepper flakes, rosemary and marjoram. Stir well. Add in your rind of Parmigiano Reggiano or your fresh grated cheese. Stir and let simmer on low heat until the tomatoes break down and are virtually mush. About 20 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
    Enjoy!

  • Red Sauce (Fast Version)

    Red Sauce (Fast Version)
    Red Sauce (Fast Version)
    (Serves 4)


    1 can Hunts tomato Paste, 6oz
    1 tsp onion flakes, dried
    cracked black pepper, to taste
    1-2 cloves of garlic, crushed and minced
    ¼ cup red wine, I prefer a Merlot, Cabernet or Shiraz
    1 tblsp olive oil
    ½ cup chicken stock, optional
    salt, to taste
    1 tsp basil leaves, dried
    1 tblsp Italian Spice mix, dried
    1 tsp red pepper flakes
    1 tblsp Parmigiana Reggiano cheese, grated

    NOTES: Save the rind of your Parmigiana Reggiano cheese and use it, instead of the 1 tblsp fresh grated cheese, just remember to remove it from the sauce before you serve!

    In a large skillet or sauce pan, on medium to low heat, add the olive oil, let it warm up, then add the minced garlic, stir and cook for about 1 minute.

    Do not let your garlic get browned! At this point add in your tomato paste. Let it 'brown' for 30 seconds and flip it to the other side and do the same, this will bring out a more pronounced tomato flavor. Do not let your garlic get browned!

    Now pour in the ¼ cup of wine over the tomato paste and garlic. Give it a stir and add water or chicken stock while stirring with a whisk. You want just enough to thin it out and a little more that will cook out. Now add in your Italian Spice and red pepper flakes, stir well. Add in your rind of Parmigiana Reggiano or your fresh grated cheese. Stir and let simmer on low heat. About 5 minutes or so.

    Have a taste. Need salt? Yup, add in a small amount at first, perhaps a tsp. Taste again. adjust salt if necessary. Add some fresh cracked black pepper if you desire.

    If you used the cheese rind, remove it now and serve over fresh hot pasta or use with a delicious lasagna!
    Enjoy!

  • Roasted Brussels Sprouts

    Roasted Brussels Sprouts

    Roasted Brussels Sprouts


    (Serves 4)

    1¼ lbs Brussels sprouts (@20-25)
    1 tsp Tony Chachare's Creole Spice
    1 tsp olive oil

    NOTES:

    Split the Brussels sprouts in half, put into a steamer basket and steam for 7 minutes.

    Drain and remove from the steamer.

    In a large fry pan over very high heat, add your olive oil, when it starts to smoke through in the Brussels sprouts and then toss with the spice and let sit for 20-30 seconds, until it gets a nice caramelization on the bottom. Flip over and bronze the other side or just serve.

  • Salsa

    Salsa

    Salsa


    (Serves 10-12)

    6 Roma Tomatoes, cut very small (1/8th x 1/8th)
    2 jalapeno peppers, cut very small, keep seeds
    1 Serrano chili, cut very small, keep seeds (optional)
    1 red onion, minced
    1 tblsp olive oil
    1 lemon, juiced
    fresh black pepper, to taste
    1 bunch cilantro, minced
    1 bunch green onions, sliced thin
    2 tsp salt

    NOTES: Topping for cooked fish, chips and salsa, filling for burritos and tacos, throw some into spaghetti sauce and see what happens!

    In a large bowl combine everything. Easy.

    Mix well.

    Now comes the waiting part. The salt will need time to break down the tomatoes and produce that yummy liquid in salsa. You can come back and stir it every half hour until a taste test reveals, deliciousness. For best results let sit covered in the fridge for 1 hour or more.

    Stores a week in the fridge.

  • Salty Hot Pepper Side

    Salty Hot Pepper Side
    Salty Hot Pepper Side
    (Makes 6-8 oz)

    12 Serrano Chilies
    3 cloves garlic, minced fine
    4 tblsp Sambal Oelek chili sauce
    ¼ cup soy sauce
    2 tsp salt
    1 tblsp olive oil

    NOTES: I started making this for a rice dish I was trying to mimic called 'spicy crispy chicken over rice'. The chicken was easy, make nuggets deep fried. The rice even easier... make rice. The trick I found was this tiny amount of salty spicy mix that there was never enough of! Here is my version of that salty spicy mix!

    In a medium sauce pan add the olive oil, when warm, add the sliced Serrano chili peppers. Sprinkle half the salt, 1 tsp, over the peppers. Cook down until soft, about 3 minutes, then let some get a tiny bit crispy, mix well. At this point add in the minced garlic and the last tsp of salt. Stir. let saute for 2 minutes. add in the Sambal Oelek, mix then add the soy sauce. Let simmer for 2-3 minutes. (the longer the more concentrated the saltiness). Use with your favorite recipes that call for some heat! Good in cheese dips, salads, pastas, breads spreads, etc! Enjoy!
    Store in refrigerator in small Tupperware covered containers.