- 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
- Preheat oven to 375°F. On work surface, open up roast with boned side facing up; cut slit through the length of the roast. Season generously with salt and pepper; drizzle with olive oil.
- Spread two-thirds of the garlic and rosemary evenly over roast. Roll the roast, tying at intervals with kitchen string. Using thin knife, make 8 slits in roast. Insert remaining garlic and rosemary into slits. Season roast with salt; drizzle with olive oil.
- Place roast on rack set in roasting pan; roast for about 1 hour and 15 minutes or until instant-read thermometer registers 155°F when inserted into center.
Remove from oven and let stand for 10 minutes or until temperature rises to 160°F.
- Pour off any fat in roasting pan; add hot water to pan, scraping up any browned bits from bottom of pan. Pour into glass measuring cup; microwave for 1 minute. Season with salt to taste. Slice pork thinly; drizzle with reserved pan juices.
Variation:
Grilled Roast Pork with Rosemary and Garlic:
Select a boneless double top loin roast, a boneless center loin roast, or a boneless sirloin roast: Prepare charcoal or gas grill for indirect cooking, firing briquettes or lighting the gas on the sides of the grid only. Set a drip pan in the center of the lower grid. Add 1 cup of hot water to the drip pan. Place the roast on the center of the cooking rack over drip pan. Cover and cook for about 1 hour and 15 minutes, or until instant-read thermometer registers 155°F when inserted into center. Remove from grill and let stand for 10 minutes or until temperature rises to 160°F. Remove drip pan and skim off any fat. Add 1/2 cup of hot water, scraping up any browned bits. Pour into glass measuring cup; microwave for 1 minute.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 400°F. In small bowl, mix together vinegar, garlic and mustard; Whisk in olive oil; reserve 2 tbsp vinaigrette. Combine reserved vinaigrette with parsley, thyme and marjoram; set aside.
- Place chicken breasts on rack in roasting pan or baking tray; season with salt and brush with olive oil vinaigrette. Roast chicken for 25 minutes; brush with reserved herb vinaigrette. Roast for 10 minutes or until instant-read thermometer inserted into thickest part of breast reads 160°F.
- Carrots and Beans: Meanwhile, heat 2 tbsp olive oil in skillet set over medium heat; cook green onions for about 2 minutes or until softened. Add carrots; sauté for about 4 minutes or until tender. Add beans; cook until heated through. Season with olive oil and salt to taste.
Recipe Provided by Chef Francesco Tonelli
- Preheat oven to 450°F. Loosen skin from chicken with your fingers; slide 2 lemon slices, 2 sage leaves, 1 thyme sprig and 1 rosemary sprig under skin of each breast. Smooth skin to close, ensuring the skin covers meat; season with salt and pepper.
- Place chicken in large baking dish; brush top of each breast with olive oil. Pour lemon juice over top; add garlic and 1 cup chicken stock to pan. Roast, basting twice with pan juices, for 20 minutes or until instant-read thermometer inserted in thickest part reads 160°.
- Transfer chicken to serving platter. Place pan on stovetop; mash garlic with spoon. Stir in remaining stock; bring to boil and cook until reduced to glaze-like consistency.
Recipe provided by Joseph Ciminera
- Cut 1 garlic clove in half; set aside. Mince remaining garlic clove.
- In large sauté pan, cook 1/4 cup olive oil, minced garlic and red pepper flakes over low heat for 3 minutes or until garlic is softened. Add tomatoes; increase heat to medium-high. Cook, stirring, for 5 minutes or until tomatoes are softened.
- Stir in broth and 1/4 tsp salt; bring almost to boil. Add fillets to pan, spooning broth mixture over top; cover partially and reduce heat to low simmer. Cook for 8 minutes or until fillets are opaque in the center; transfer fillets to individual pasta bowls and keep warm. Stir spinach into pan; cover and increase heat to high. Cook for 3 minutes or until spinach is wilted. Taste and adjust seasoning.
- Meanwhile, preheat broiler. Place bread on baking sheet in single layer. Brush or spray tops with 2 tbsp olive oil; broil for 2 minutes or until golden. Rub with cut sides of remaining garlic clove; cut slices in half diagonally. Spoon spinach mixture around fillets; drizzle with remaining oil. Serve with toasted bread.
Recipe Provided by Chef Sharon Sanders
- Preheat oven to 375°F. On lightly floured surface, roll out dough to fit 13- x 9-inch pan. Brush dough with olive oil. Arrange overlapping slices of prosciutto di Parma over the dough. Sprinkle cheese over prosciutto; drizzle with olive oil. Sprinkle with salt and pepper to taste.
- Bake for 30 to 35 minutes or until bottom is almost golden brown. Sprinkle pine nuts over top; bake for 4 minutes. Transfer pizza to cutting board; cut into 5-inch squares and serve immediately.
Recipe provided by Chef Mary Ann Esposito
- Heat oil in large sauté pan set over high heat; season with 1/4 tsp salt and half of the rosemary. Cook pork chops for 3 minutes each side or until well browned; transfer to platter. Keep warm.
- Add beans, tomatoes, garlic, remaining salt and rosemary to pan; bring to boil. Reduce heat; cover and simmer for 10 minutes. Using back of a large spoon, crush some of the beans and tomatoes.
- Return pork chops to pan, spooning bean mixture over top; cover and simmer for 15 minutes or until pork is no longer pink in center. Stir in parsley.
Recipe Provided by Chef Sharon Sanders
