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Fresh-Pressed Olive Oil Club
Explore Recipes Entrees Page 22

Asturian Pork and Bean Stew

Posted on by The Olive Oil Hunter

Asturias, a seaside principality located in northwestern Spain, is renowned for this hearty stew featuring various cuts of pork and large creamy beans known as fabes or fabadas. We love to finish this dish (perfect for a chilly day) with a generous drizzle of extra virgin olive oil.

Ingredients

  • 1/2 pound meaty pancetta
  • 1/2 pound dry Spanish chorizo
  • 1 meaty ham hock (about 1 pound)
  • 2 quarts plus 2 cups chicken stock or low-sodium broth
  • 1 pound dried Asturian fabada or cannellini beans, soaked in water overnight and drained
  • Bouquet garni: 1 small halved onion, 8 garlic cloves, 2 parsley sprigs, and 1 bay leaf, wrapped in cheesecloth and tied
  • Large pinch of saffron, finely ground in a mortar
  • 1/4 cup boiling water
  • 1 medium tomato, halved crosswise
  • 2 tablespoons extra virgin olive oil, plus more for drizzling
  • 1 medium onion, peeled and finely chopped
  • Salt (kosher or sea) and freshly ground black pepper
  • 1 1/2 teaspoons pimentón (smoked Spanish paprika)

Directions

Step 1

Fill a pot halfway with water; bring to a boil over high heat. Add the pancetta, chorizo, and ham hock; simmer over moderate heat for 5 minutes. Drain the meat and return to the pot. Add the stock, beans, and bouquet garni and bring to a boil over high heat; skim off any foam. Cover partially and simmer over low heat until the beans are just tender, about 1 hour.

Step 2

Meanwhile, in a small heatproof bowl, mix the saffron with the boiling water until dissolved. Grate the tomato halves on the large holes of a box grater set in a bowl until only the skins remain; discard the skins.

Step 3

In a medium skillet, heat the olive oil until shimmering. Add the onion and a pinch of salt and cook over moderate heat, stirring occasionally, until softened, about 8 minutes. Add the pimentón and cook, stirring, until the onion is coated, about 1 minute. Add the grated tomato and simmer until reduced by half, 3 to 5 minutes. Stir the onion mixture into the pot of beans along with the brewed saffron. Simmer uncovered until the beans are very tender but not falling apart, about 30 minutes.

Step 4

Transfer the meats to a carving board and let rest for 5 minutes, then cut into bite-size pieces. Discard the ham bone and bouquet garni. Return the meats to the pot and season with salt and pepper. Transfer the fabada to bowls and serve with a drizzle of extra virgin olive oil.

Serves 6 to 8 — Recipe adapted from Food and Wine, September 2017

Mark Bittman’s Spanish Cod with Chickpeas and Sherry

Posted on by The Olive Oil Hunter

Cod, chickpeas, and sherry are among Spain’s most iconic foods. This dish requires mere minutes of active time, but when paired with a salad (such as the Orange and Fennel Salad on page 14), can be served with pride to guests.

Ingredients

  • 1/4 cup extra virgin olive oil
  • 2 pounds skinless cod fillets
  • Salt and freshly ground pepper
  • One 19-ounce can chickpeas, drained and rinsed
  • 1/2 cup plus 1 tablespoon dry or semidry sherry, such as amontillado
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped parsley

Directions

Step 1

Preheat the oven to 325°F. In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Season the cod with salt and pepper and add half of the fillets to the skillet. Cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the fish and cook for 1 minute longer.

Step 2

Transfer the cooked cod to a rimmed baking sheet. Repeat with 1 more tablespoon of olive oil, browning the remaining cod and adding it to the baking sheet. Bake the cod for about 6 minutes, or until just white throughout.

Step 3

Meanwhile, set the skillet over high heat. Add the chickpeas and stir until warmed through. Add 1/2 cup of the sherry and boil until the pan is dry and the chickpeas begin to brown, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 1 minute. Season the chickpeas with salt and pepper and stir in the remaining 1 tablespoon of sherry and 2 tablespoons of olive oil.

Step 4

Spoon the chickpeas onto a large platter. Set the cod fillets on top and pour any accumulated cod juices over the fish. Sprinkle with the chopped parsley and serve right away.

Serves 8 — Recipe from Food and Wine, September 2004

Maiale con Salsa Verde/Pork with Green Sauce

Posted on by The Olive Oil Hunter

Italian cuisine is synonymous with pasta and pizza, but pork is also a favorite in Italy. Pork tenderloin is the leanest cut of the pig, on a par with skinless chicken breasts. Because tenderloins have little fat and typically weigh only a pound, they cook quickly and can quickly dry out if they cook too long, so set your timer as soon as you pop them into the oven.

Ingredients

For the pork:

  • 2 pork tenderloins, about 1 pound each
  • Extra virgin olive oil
  • Coarse salt to taste
  • Coarsely ground black pepper to taste

For the salsa verde:

  • 1 cup flat-leaf parsley leaves, packed
  • 1 anchovy fillet, coarsely chopped
  • 1 to 2 cloves garlic, peeled and coarsely chopped
  • 1-1/2 tablespoons drained brined capers
  • 1 tablespoon lemon juice
  • 1/4 teaspoon crushed red pepper flakes
  • 1/3 cup extra virgin olive oil
  • Coarse salt to taste
  • Coarsely ground black pepper to taste

Directions

Step 1

Preheat your oven to 400°F. Trim off any fat and silverskin from the pork tenderloins and rub all sides with extra virgin olive oil. Season generously with salt and pepper. Heat a tablespoon of olive oil in a large cast iron or other oven-proof skillet over medium-high heat. Sear the tenderloins until nicely browned, about 2 minutes per side, 8 minutes in all. Place the skillet with the meat in the oven. Roast the tenderloins until the internal temperature registers 145°F, about 10 to 12 minutes or as needed. (The meat will still be slightly pink inside. Roast longer if you prefer your pork more done, but don’t overdo.) Let cool slightly before slicing.

Step 2

To make the salsa verde, combine all the ingredients in a blender or food processor and run the machine until the ingredients are well combined.

Step 3

Carve the pork tenderloin into 1/2-inch slices and arrange them on a platter. Drizzle some of the sauce over the meat and pass the rest.

Yields 6 servings.

Grilled Salmon with Canary Islands Mojo Sauce

Posted on by The Olive Oil Hunter

This piquant sauce comes from the famed islands off the coast of Spain. It’s so popular that it’s often served at tapas bars as a dip for bread. I also love it with other toothsome fish like tuna, sea bass, and monkfish.

Ingredients

For the mojo:

  • 2 red bell peppers
  • 1 dried chile pepper, such as ancho
  • 8 sprigs fresh cilantro, leaves plus a few stems
  • 2 garlic cloves, coarsely chopped
  • 2 to 3 tablespoons white wine vinegar
  • 2 teaspoons honey, or more to taste
  • 2 teaspoons pimentón (smoked Spanish paprika)
  • 1 teaspoon ground cumin, or more to taste
  • 1/2 teaspoon salt, or more to taste
  • 1 cup extra virgin olive oil

For the fish:

  • 2-pound fillet of salmon, skin on
  • Extra virgin olive oil
  • Coarse salt
  • Fresh coarsely ground black pepper

Directions

Step 1

To make the mojo sauce, start by charring the red peppers. You can do this on a grill, under the broiler in your oven, or by holding one pepper at a time over a gas range burner. Turn as needed to blacken the skin on all sides, and then let them cool for several minutes before peeling off and discarding the skins and removing the stems, ribs, and seeds. Coarsely chop the peppers and put them in the jar of a blender.

Step 2

On the grill or in a dry sauté pan, toast the dried chile pepper for 30 seconds to 1 minute, turning once. Let cool, and then break into pieces, discarding the stem, ribs, and seeds. Add half to the blender jar, reserving the rest. Add in the cilantro, garlic, vinegar, honey, pimentón, cumin, and salt. Blend until fairly smooth. Then slowly add the oil through the blender lid with the machine running and process until the oil is incorporated. You want a thick but pourable sauce. If the sauce is too thick, add water one tablespoon at a time until you reach the desired consistency. Taste for seasoning, adding more of the reserved chile, vinegar, honey, cumin, and/or salt as needed. Pour into a serving bowl and set aside.

Step 3

Run your fingers over the salmon fillet to check for bones. Pull out any that you find with kitchen tweezers or sanitized needle-nose pliers. Lightly oil the salmon on both sides and season with the salt and pepper.

If you’re using your oven broiler (typically at a temp of 450-500ºF), place the salmon on a baking sheet and broil for 10 to 15 minutes. (Alternatively, you can bake it at 350ºF for 20 to 25 minutes or until cooked through.)

Step 4

If you’re grilling the salmon on a charcoal grill, rake the coals to one side of the grill pan; for a gas grill, light the outer burners but leave the middle burner(s) unlit. Brush and oil the grill grate. Arrange the salmon with its skin side down on the grill grate, but not directly over the coals. Put the lid on. Cook for 12 to 15 minutes, or until the flesh is opaque and flakes easily when pressed with a fork. Use a large spatula to transfer the fillet to a platter. Drizzle some mojo sauce over the fish and serve the rest of the sauce on the side.

Note: A wire grill basket is a great tool for grilling fish—oil the basket, place the fish in it, and place it on your grill. When the fish is done, use tongs to lift the basket off the grill without the worry of the fillet coming apart.

Yields 4 servings.