Recipes

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Chicken a la Romana with Oliver’s Picual EVOO

(Serves 4)

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

Featuring Oliver’s Persian Lime Extra Virgin Olive Oil and Black Walnut Balsamic

Serves 6

Ingredients:

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

Directions:

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 mix well.

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. 

To serve:

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

Serves 6

Ingredients:

5 tablespoons Meyer Lemon Olive Oil

1 tablespoon Asian fish sauce

1 teaspoon fresh black pepper

1 teaspoon smoked paprika

Kosher Salt

6 – 10 ounce, bone-in chicken breast halves, with skin

2 quarts homemade or store bought chicken stock

1 ½ sticks unsalted butter

¼ cup lemon juice

2 tablespoons minced parsley

1 tablespoon chopped chives

1 teaspoon thyme

Lemon wedges, for serving

Directions:

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. 

To Serve: 

Transfer the chicken to plates and top with vinaigrette. Serve with lemon wedges.

 

Lemon Pudding with Granny Smith Apple Compote

Featuring Sicilian Lemon White Balsamic

Serves 6

Ingredients:

Pudding

2 ½ cups of heavy cream

2/3 cup sugar

2 teaspoons finely grated lemon zest

½ cup freshly squeezed lemon juice

Kosher salt

Compote

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 scraped

1 tablespoon Apple Liquor

2 teaspoons Sicilian Lemon White Balsamic

1 teaspoon finely grated orange zest

Salt.

Directions:

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. 

To serve:

     Serve the pudding with the apple compote.  

 

 

 

 

Chef Analisa Albert

analisadco@aol.com

949-233-8499