Olive Oil

CHICKEN PICATTA Serves 4 Ingredients: 4 to 6 chicken breasts, pounded thin 1 cup seasoned flour 2-3 ounces olive oil 2 tablespoons capers 1 tablespoon sliced garlic clove 1/4 cup white wine 2 tablespoons lemon juice                                             1/4 cup unsalted butter, chilled, sliced into pieces (optional)       Salt and pepper to taste To Garnish: Lemon, peeled and sliced Chopped parsley Directions: 1. Pound Chicken breasts to even thickness.

Serves 4 Cioppino Base Ingredients: 4 tbsp. olive oil ½ C. diced green bell pepper ½ C. diced carrots ½ C. diced celery ½ C. diced onion ½ fennel bulb, cut into 4-6 pieces 2 tbsp. minced fresh garlic 1 C. dry white wine 1 28-oz. can crushed plum tomatoes in thick puree 2 C. clam juice, fish stock or chicken broth Ground black pepper and kosher salt to taste Cioppino Base Procedure: 1. Heat olive oil in a heavy-gauge soup pot over high heat until a light haze forms.

Serves 4 Ingredients: For tuna:   4 7-8 ounce yellow fin tuna steaks 1 tablespoon olive oil Kosher Salt and black pepper to taste   For vinaigrette: – cup red wine vinegar 2 tablespoon Dijon mustard 1 – cup...

by Guest Chef Matt Zimny with the Talkeetna Alaskan Lodge Wednesday, May 5, 2010 Ingredients: 2 tablespoons extra virgin olive oil 1/2 tablespoon minced garlic 1/2 cup diced white onions 1/4 cup white wine 1 1/2 teaspoons smoked paprika 1/4 teaspoon saffron 1/2 cup diced tomatoes 1/4 cup clam juice 1 pound little neck clams (steamer clams) 2 ounces Spanish chorizo, thinly sliced 1 tablespoon flat leaf parsley, chopped Pepper to taste Procedure: Heat the olive oil into a large sauté pan over medium heat Add the garlic and onions and sauté until soft (approximately 4 to 5 minutes)

Ingredients: 1 tablespoon olive oil 1 tablespoon minced garlic 1/2 cup julienned yellow onion 1 thumb-sized piece of ginger, grated 1/2 cup chredded cabbage 4 to 6 shiitake mushrooms, sliced thin 2 green onions, sliced into matchstick pieces 1 teaspoon black pepper 2 teaspoons fish sauce 1 cup chredded duck confit or picked chicken meat 1 cup arugula 1/2 cup fresh coriander, chiffanod...

Serves 4 4-6 pork tenderloin medallions, pounded thin 1 C. seasoned flour 3 eggs, whipped with 2 Tbsp. grated Parmesan and 1 pinch chopped parsley 2-3 oz. olive oil 2 Tbsp. capers 1 Tbsp. sliced garlic clove ¼ C. white wine 1 lemon, zested and juiced ¼ C. unsalted butter, chilled and sliced into pieces (optional) Salt and pepper to taste                  Garnish: peeled and sliced lemon, chopped parsley            Procedure: 1. Pound pork medallions to even thickness.

Wednesday, September 27, 2006 - by Chef Nino Recine of Nino's Italian Eatery    Watch the video... Click here for nutritional information for this recipe.   Penne Bolognese 2 tablespoon of olive oil 1 tablespoon of minced garlic 1/2 cup of celery 1/2 cup of onion 1 pound of ground beef 1/4 cup of red wine 2 tablespoons of fennel seed 1 tablespoon of salt 1 tablespoon of garlic powder 18 fluid ounces of tomato sauce 6 fluid ounces of heavy cream 24 ounces of penne pasta 1. Heat saut– pan on medium to high heat.

Yield:10 cakes 2 pounds salmon - spoon meat 1/4 cup of chopped parsley 1/2 cup of celery - finely diced 1/2 cup of onion - finely diced 1/2 cup of scallions - diced 6 ounces of cream cheese, at room temperature 3/4 cup of mayonnaise 1 teaspoon of kosher salt 1 teaspoon of white pepper Flour Eggwash Bread crumb Chopped parsley for garnish 1. Sear salmon quickly in hot skillet that's lightly coated...