Chicken a la Romana with Oliver’s Picual EVOO
8 skinless, boneless chicken thighs
˝ cup Oliver’s Picual extra virgin olive oil
1 cup of wine
2 tbsp Oliver’s Green Chile balsamic
16 large green olives
Salt and pepper to taste
1 tbsp rosemary (fresh of dried)
2 bay leaves
Heat the Picual olive oil in a large pan until slightly smoking.
Salt and pepper the chicken then add to the pan, browning on
all sides. Add the wine, the olives, rosemary and bay leaves
and cook for a few more minutes. Lower the heat to simmer,
cover and continue cooking for another 20-25 minutes, or until
the sauce is thick.
To serve, remove the bay leaves and plate with a favorite
vegetable or starch.
Roasted Leeks with Yogurt and Toasted Walnuts
Persian Lime Extra Virgin Olive Oil and Black Walnut Balsamic
1 cup plain Greek Yogurt
1 ½ teaspoons finely grated lemon zest
1 teaspoon minced marjoram
1 teaspoon sugar
¼ cup walnut halves
Kosher Salt and freshly group pepper
6 leeks, white and green parts only, trimmed and halved lengthwise
4 tablespoons Persian Lime Oil
2 tablespoons Black Walnut Balsamic
Preheat the oven to 375 degrees. In a small bowl, blend the yogurt
with the lemon zest, marjoram and sugar. Season with salt and pepper and
Spread the walnuts in a sheet pan and toast in the oven for 7 to 8
minutes, until browned and fragrant. Transfer to a plate and cool.
Spread the leeks on a baking sheet in a single layer. Drizzle with
3 tablespoons of olive oil and the balsamic and season with salt and pepper;
rub the coat to the leeks thoroughly. Roast for about 20 minutes, tossing
occasionally, until the leeks are tender, golden and crispy in spots.
Transfer the leeks to a platter or plates. Coarsely chop the
walnuts and toss with the leeks. Drizzle with olive oil and serve with
the yogurt sauce.
Chicken Breast with Brown Butter-Lemon Vinaigrette
Featuring Meyer Lemon Olive Oil
5 tablespoons Meyer Lemon Olive Oil
1 tablespoon Asian fish sauce
1 teaspoon fresh black pepper
1 teaspoon smoked paprika
6 – 10 ounce, bone-in chicken breast
halves, with skin
2 quarts homemade or store bought chicken
1 ½ sticks unsalted butter
¼ cup lemon juice
2 tablespoons minced parsley
1 tablespoon chopped chives
1 teaspoon thyme
Lemon wedges, for serving
In a bowl, whisk 3 tablespoons of the oil
with the fish sauce, pepper and paprika; season with salt. Add the
chicken breasts and turn to evenly coat. Let marinade at room temperature
for 1 hour.
Meanwhile, in a saucepan, boil the stock
until reduced to ½ cup, 45 minutes.
Preheat oven to 450. In a skillet,
heat the remaining 2 tablespoons of oil. Cook the chicken in 2 batches over
moderately high heat until browned, 5 minutes. Transfer the chicken, skin
side up, to a rack set over a baking sheet. Roast for 25 minutes, until
golden and cooked through. Let rest for 10 minutes.
In a small saucepan, cook the butter over
moderate heat until golden brown, 5 minutes; strain into a bowl. Rewarm
the stock and whisk in the brown butter over moderate heat. Add the lemon
juice, then stir in the herbs.
Transfer the chicken to plates and top with
vinaigrette. Serve with lemon wedges.
Lemon Pudding with Granny Smith Apple
Featuring Sicilian Lemon White Balsamic
2 ½ cups of heavy cream
2/3 cup sugar
2 teaspoons finely grated lemon zest
½ cup freshly squeezed lemon juice
½ cup sugar
1 tablespoon water
2 Granny Smith apples-peeled, cored and cut
into ¼ inch dice
2 tablespoons fresh orange juice
1 vanilla bean, split lengthwise and seeds
1 tablespoon Apple Liquor
2 teaspoons Sicilian Lemon White Balsamic
1 teaspoon finely grated orange zest
Make the Pudding: In a medium
saucepan, combine the heavy cream and sugar and cook over a moderate heat,
stirring with a wooden spoon until hot and the sugar is dissolved, about 5
minutes. Let cool slightly, then whisk in the lemon zest, lemon juice and
a generous pinch of salt. Pour the pudding six 5-6 ounce glasses or
ramekins; cover tightly with plastic wrap. Refrigerate the puddings until
well-chilled and set, at least 6 hours or overnight.
Compote: In a medium saucepan, combine the
sugar and water and cook over moderate heat, swirling the pan until the sugar
dissolves, about 3 minutes. Continue to cook, brushing down the sides of
the pan with a wet pastry brush, until an amber caramel forms, 3 to 5
minutes. Add the apples, orange juice and the vanilla bean and seeds; the
caramel will harden, but it will melt again. Cook over the moderate heat,
stirring occasionally, until the apples are crisp-tender and coated in a light
caramel, about 8 minutes; discard the vanilla bean. Stir in the Apple
Liquor, balsamic, orange zest and a pinch of salt. Let cool completely,
then refrigerate until well chilled.
Serve the pudding with the apple compote.
Chef Analisa Albert