Recipe Course: Dinner

Grilled Pork Tenderloin with Mango Peach Salsa

Tenderloin:

  • Mix together cumin, chili powder, pepper, coriander and salt; rub over pork until well coated. Refrigerate for 2 to 3 hours.
  • Preheat grill to medium heat; grease grate well. Grill pork, with lid down, for 20 minutes or until instant-read thermometer inserted into thickest part of tenderloin registers 150ºF.

 

Mango-Peach Salsa: Mix together mangoes, peaches, onion, lime and lemon juices, olive oil, cilantro and chili peppers; refrigerate until ready to use. Serve with pork.

 

Recipe provided by Joseph Ciminera

Grilled Calamari Salad

  • Preheat grill to high heat; grease grate well.
  • Grill calamari on grill or in grill pan for 1 minute per side.
  • Cut into thin strips and place in large bowl along with leek, red pepper, fennel, carrot and zucchini; toss with olive oil and vinegar.
  • Season with salt and pepper to taste. Serve warm.

 

Recipe provided by Toscana Saporita Cooking School

Greek Baked Fish with Vegetables

  • Preheat oven to 375°F. Rub fish with lemon juice and 2 tbsp olive oil; set aside in refrigerator.
  • Heat 1/4 cup olive oil in large skillet set over medium heat. Stir in garlic, tomatoes, onions, green pepper, lemon slices, parsley, spinach, zucchini and celery; reduce heat, cover and simmer for 20 minutes. Carefully stir in wine, tomato sauce and pepper; simmer for 5 minutes.
  • Place fish in center of large baking dish; top with vegetable mixture. Layer potato slices over top; brush lightly with remaining olive oil. Bake, uncovered, for 45 minutes or until fish is cooked through.

 

Tip: If you like, you can substitute 1 lb fresh spinach for frozen spinach.

 

Recipe provided by The Low Cholesterol Olive Oil Cookbook

Gorgonzola Chicken Thighs

  • Preheat oven to 400°F. Mash together cheese, 2 tbsp bread crumbs and pepper with fork. Lay chicken, smooth side down, on work surface. Crumble cheese mixture over top; press to flatten. Roll up chicken and secure with sturdy pointed toothpick.
  • Spread remaining bread crumbs and salt on waxed paper. Coat chicken bundles with olive oil; dip chicken into crumb mixture to lightly coat all over, shaking off excess. Place chicken on large baking sheet; brush all over with olive oil. Bake for 18 to 20 minutes or until golden and chicken is cooked through.

 

Recipe provided by Chef Sharon Sanders

Ginger-Lime Mahi Mahi

  • Combine the olive oil, cilantro, jalapeño, lime zest, ginger, sugar and 1/4 tsp. salt in a shallow medium bowl. Reserve 1/4 cup of the mixture. Add the fish fillets to the remaining marinade, turning to coat. Cover and let stand at room temperature for 20 minutes.
  • Position an oven rack about 8 inches away from the broiler element and heat the broiler to high. Line a large, rimmed baking sheet with foil. Transfer the fillets from the marinade to the prepared baking sheet. Broil the mahi-mahi until it’s browned in spots, flaky, moist, and just cooked through, 4 to 5 minutes.
  • To serve, transfer the fillets to individual serving plates. Spoon the reserved marinade over each and top with chopped Peppadew peppers.

Garlic Chicken

  • Preheat oven to 350ºF. Sprinkle chicken with salt. Heat olive oil in heavy skillet set over medium heat; sauté chicken for 15 minutes or until lightly browned.
  • Place onion, celery, carrots and parsley in bottom of large ovenproof casserole dish. Layer chicken over top; tuck garlic cloves between chicken pieces. Pour wine and water over chicken; sprinkle with thyme, basil, rosemary and oregano. Bake, covered and without lifting cover, for 1 1/2 hours or until chicken is cooked through.

    • Fusilli with Spicy Clams

    • Warm oil in large sauté pan set over low heat; cover and cook onion, fennel and saffron, stirring frequently, for 3 to 4 minutes or until onion is translucent. Add wine; increase heat to high and boil for 4 minutes. Add tomatoes and pinch of salt. Reduce heat to medium; cover and cook, stirring, for 5 minutes or until tomatoes are softened.
    • In large pot of boiling salted water, cook pasta, stirring occasionally, for 10 minutes or until al dente. Drain, reserving 1/2 cup of the cooking water; return pasta to pot.
    • Meanwhile, stir clams and half of the serrano peppers into tomato mixture. Increase heat to high; cook, covered, for 8 minutes or until clams open (discard any that do not open). Add clam sauce to pasta; toss, adding small amounts of the reserved cooking water, if needed, to loosen sauce and coat pasta. Serve with remaining serrano pepper on the side.

     

    Recipe Provided by Chef Sharon Sanders

    Fish Fillets Provencal

    • Heat 3 tbsp olive oil in skillet set over medium heat; sauté onion for 3 to 5 minutes or until tender. Stir in garlic, tomatoes, parsley, basil, thyme and pepper; simmer for 10 minutes.
    • Meanwhile, dredge fish fillets in flour to coat on all sides; sauté in remaining olive oil in large skillet set over medium-high heat for 3 minutes per side or until lightly browned. Pour tomato mixture over fish; reduce heat and simmer for 15 minutes or until fish is opaque and flakes easily.

     

    Recipe provided by The Low Cholesterol Olive Oil Cookbook

    Filippo’s Chicken Cutlets with Marsala and Mushrooms

    • Heat 1/4 cup oil in 12- to 14-inch sauté pan; cook mushrooms until liquid has evaporated. Season with salt and pepper; transfer to bowl. Reserve pan.
    • Cut visible fat from chicken; use mallet to pound to even 1/8-inch thickness. Place flour in plate; season with salt and pepper. Dredge each chicken cutlet in flour mixture, coating well and shaking off excess; place on baking sheet.
    • Heat remaining olive oil and butter in reserved pan set over medium-high heat; brown cutlets, in batches, on both sides. Add to mushroom mixture.
    • If pan is dry, add a little more olive oil; increase heat to high. Stir in wine, scraping up any browned bits; cook until reduced by half. Stir in lemon juice. Return chicken, mushrooms and any accumulated juices to pan. Cook until heated through; add parsley and serve immediately.

     

    Tip: Ask your butcher to pound the chicken breasts into cutlets if desired.

     

    Recipe provided by Chef Mary Ann Esposito

    Filippo’s Beef Short Ribs Ragu with Rigatoni

    • Preheat oven to 350°F. Heat olive oil in a large Dutch oven set over medium-high heat. Season ribs all over with salt and pepper. Brown, in batches, until golden brown all over. Transfer to a shallow dish. Drain fat, reserving 2 tbsp in Dutch oven.
    • Reduce heat to medium. Add pancetta; cook for 5 minutes or until browned. Stir in onion, carrots and fennel. Cook for 5 to 7 minutes or until softened. Stir in garlic; cook for 2 minutes or until fragrant.
    • Add mushrooms; cook for 2 minutes or until slightly softened. Increase heat to medium-high. Pour in 1/3 cup wine; simmer for 3 minutes or until almost completely evaporated. Stir in red pepper flakes and oregano.
    • Return ribs to pan. Stir in tomatoes, balsamic vinegar and remaining wine. Cover with a tight fitting lid or heavy-duty aluminum foil. Bake for 2 to 2 1/2 hours or until ribs are very tender. Adjust salt and pepper to taste.
    • Transfer ribs to a cutting board. Pull meat from bones and cut into small pieces; discard any fat and connective tissues. Return meat to Dutch oven; cook until heated through. Toss with cooked rigatoni. Sprinkle with grated Parmigiano Reggiano before serving.

    Tip: This recipe can also be prepared in a slow cooker set to low for 8 to 10 hours. Try using a liner in the slow cooker to save on clean up time.