- Preheat oven to 450°F. Cut four 10- X 12-inch sheets of parchment paper or foil; brush with 1 tbsp olive oil. In bowl, mix together vermicelli and remaining olive oil. Divide evenly into four portions; place each portion in center of each sheet of parchment paper.
- In small bowl, mix together lemon juice, mustard, thyme, parsley and salt; brush over salmon fillets. Place salmon on vermicelli; sprinkle onion, zucchini and cherry tomatoes evenly over top of each fillet. Pour 2 tbsp clam juice over top.
- Bring corners of parchment paper together, twisting ends to form bundles. Place on baking sheet; bake for 10 to 12 minutes or until cooked through and fish flakes easily with a fork. Place 1 bundle on each of 4 plates.
Tip: Clams or mussels in their shells or a combination of both work well in this recipe, too.
Recipe provided by Chef Mary Ann Esposito
- Dredge fish in flour. Heat olive oil in skillet or wok set over medium heat; stir-fry ginger and garlic for 3 minutes or until garlic is lightly browned. Add fish; sauté for 3 minutes per side.
- Whisk together chicken broth, soy sauce and sherry; pour over fish. Cover and cook over medium heat for 10 minutes; add green onions and cook, uncovered, for 5 minutes.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
Skirt Steak:
- Season skirt steak lightly with salt; let stand at room temperature for 30 minutes. Pat dry with paper towels; season with salt and pepper.
- Preheat grill to high; grease grate well with oil. Grill meat for 3 to 4 minutes per side or until grill-marked and cooked to medium-rare. Transfer to cutting board; let stand for 5 to 10 minutes. Slice steak thinly across the grain. Serve with Chimichurri Sauce.
Chimichurri Sauce:
- Pulse garlic and onion in food processor until finely chopped; add parsley, and oregano (if using). Pulse briefly until finely chopped. Transfer mixture to bowl; stir in olive oil, vinegar and lime juice (if using). Season with salt and red pepper flakes to taste. Refrigerate until ready to serve.
Tips:
- If desired, cook the meat over a medium-hot fire in a charcoal grill.
- Stirring in liquids instead of adding them to the blender for the Chimichurri Sauce gives it the right texture. As for the herbs, they should be finely chopped, not completely puréed.
- Toss extra Chimichurri Sauce with hot grilled vegetables or serve it with grilled chicken.
Recipe provided by Chef Francesco Tonelli
- Cut chicken into 8 pieces; halve breasts. Heat olive oil in large skillet set over medium-high heat. Brown chicken, garlic and shallots, turning chicken to crisp skin all over.
- Add thyme leaves to skillet; discard stem. Pour in wine and vinegar; increase heat to reduce wine. Add tomatoes and piquillo peppers; season with pepper. Reduce heat, cover and cook for 30 minutes or until chicken is cooked through. Season salt to taste.
Tip: This classic dish is great with white rice, but it would also complement roasted potatoes.
Recipe provided by Joseph Ciminera
- Preheat oven to 350°F. Rub chicken with 2 tbsp olive oil; sprinkle with pepper. Bake in covered baking dish for 25 minutes or until lightly browned.
- Meanwhile, blend remaining olive oil, lemon juice, garlic, basil and Parmesan in blender until smooth; top chicken with sauce and pine nuts.
Recipe provided by The Low Cholesterol Olive Oil Cookbook
- Place flour in plastic or paper bag; shake one piece of chicken at a time to coat. Heat 1/4 cup olive oil in heavy skillet set over medium heat; sauté chicken, turning once, for 10 minutes or until lightly browned on both sides. Set chicken aside.
- Add remaining oil to skillet; sauté peppers and onion until tender. Add chicken broth, peanuts, oregano, chili powder, cloves, cinnamon and garlic to skillet; bring to simmer. Remove 1/2 cup sauce and blend with cornstarch; stir into skillet and simmer until thickened.
- Return chicken to skillet; cover and simmer over low heat for 45 minutes or until chicken is tender. Season with pepper to taste.
Recipe provided by The Low Cholesterol Olive Oil Cookbook.
- Rinse chops well and pat dry with paper towels. Mix together red pepper, garlic, rosemary, salt, pepper and bread crumbs on sheet of wax paper. Set aside.
- Pour eggs into shallow dish; dip pork chops in eggs to coat on both sides. Coat with bread crumb mixture, pressing down slightly to adhere. Transfer to dish in single layer; refrigerate, uncovered, for 10 minutes.
- Heat olive oil in sauté pan set over medium heat; cook pork chops, in batches if necessary, for 3 minutes on each side or until browned and cooked through. Serve immediately with lemon wedges.
Recipe provided by Chef Mary Ann Esposito
- Combine sausages and water in sauté pan; cover and cook over medium-high heat for 10 minutes or just until sausage is cooked through. Drain water; add olive oil to pan and cook for 2 minutes or until browned, adding more olive oil if needed.
- Transfer sausage to cutting board; slice into 3-inch pieces and cover with foil. Set aside. Add garlic and chili pepper to pan; cook over medium heat for 2 minutes or until garlic is softened and starting to brown. Discard garlic; add turnip greens to pan. Cook, partially covered, for 3 minutes or until greens are wilted. Push greens to one side; return sausages to pan and cook until heated through.
Tip: If desired, you can substitute dried red pepper flakes for chili pepper.
Recipe provided by Chef Mary Ann Esposito
- Preheat oven to 325°F. Heat olive oil in 12-to-14 inch sauté pan or casserole dish set over medium heat; cook fennel for 3 minutes or until just beginning to soften. Add garlic; cook for 2 minutes. Stir in wine; increase heat to high and cook for 1 minute. Reduce heat to simmer; add orange juice and lemon zest. Cook for 2 minutes. Season with salt and pepper to taste. Set aside.
- Gently rub salt and pepper all over fillets; lay fillets over fennel mixture. Lay orange slices over fillets; sprinkle with olives. Roast, uncovered and spooning some of the liquid over fish occasionally, for 20 to 25 minutes or until fish flakes easily with a fork. To serve, spoon sauce over fillets.
Tip: This dish is delicious served on a bed of creamy polenta.
Recipe provided by Chef Mary Ann Esposito
