Olive Oil

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)

(Serves 4) King salmon Ingredients: 4 6-ounce king salmon filets 2 teaspoons olive oil Kosher salt and white pepper to taste Procedure: Prepare arugula pesto and set aside (see below) Pat dry the salmon filet on paper towels to remove any excess moisture Heat olive oil in a heavy-gauge fry pan until a light haze forms Season fish with kosher salt and white pepper Sear the fish skin-side up until a very hard crust forms Turn fish and repeat process Searing the fish in this manner will seal in moisture as well as add texture and flavor to the dish Cook until fish flakes apart with a fork, about 4 minutes per side Arugula pesto Ingredients: 1 cup cleaned arugula 1 teaspoon garlic 1/2 cup or less olive oil 1/4 cup grated parmesan 1/4 cup toasted pine nuts Salt and pepper to taste Procedure: Combine and process in a food processor until smooth Adjust oil amount to desired consistency

Tacos & Salsa Ingredients: 1 pound fresh ahi tuna filet 16 small corn tortillas 1 avocado, diced 1 cup grape tomato, quartered 1/2 cup red onion, fine dice 1/4 cup scallion, chopped Juice and zest of 1 lime Salt and pepper to taste Olive oil, for grilling Procedure: Preheat grill to medium high Take the tuna filet and portion it into eight pieces that...

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 Bouillabaisse stock (Can be prepared up to two days in advance and refrigerated until needed. Reheat to temperature when ready to use.) Ingredients: 3 tablespoons olive oil 1/2 cup julienne leeks 1/2 cup diced celery 1/2 cup diced onion 2 tablespoons minced fresh garlic 1 cup dry white wine 27 ounces crushed plum tomatoes in thick puree 2 cups clam juice (or chicken broth) 1/2 teaspoon saffron 3 bay leaves Ground black pepper to taste Kosher salt to taste Procedure: Heat olive oil in heavy gauge soup pot over high heat until a light haze forms Add celery, leeks and onions Sauté quickly over high heat until just heated through and still crisp Lower heat slightly and add fresh garlic Deglaze pan with white wine and stir until almost evaporated Add tomatoes with puree and clam juice Check consistency -- if too thick adjust with more stock.

by Chef Al Levinsohn Wednesday, July 29, 2009 Ingredients: 1 1/2 pound fresh halibut cut into 4 equal pieces 1 batch tomato olive salad (recipe follows) 12 oz fresh pasta available at specialty shops 4 oz sun dried tomato vinaigrette (recipe follows) extra virgin olive oil kosher salt& salami cracked pepper to taste chopped fresh parsley, basil oil, fried leeks Procedure: 1. Prepare tomato salad and vinaigrette hold in refrigerator until needed up to one day in advance.

by Chef Al Levinsohn Wednesday, July 22, 2009 (Serves 4) Cioppino base (Can be prepared up to two days in advance and refrigerated until needed. Reheat to temperature when ready to use.) Ingredients: 4 tablespoons olive oil 1/2 cup diced green bell pepper 1/2 cup diced celery 1/2 cup diced onion 1/2 fennel bulb, cut into 4-6 pieces 2 tablespoons fresh minced garlic 1 cup dry white wine 1 28-ounce can crushed plum tomatoes in thick puree 2 cups clam juice, fish stock or chicken broth Salt and pepper to taste Procedure: 1. Heat olive oil in a heavy gauge soup pot over high heat until a light haze forms.

by Chef Al Levinsohn Wednesday, July 1, 2009 Ingredients: For lime butter: 1 stick unsalted butter (8 tablespoons), brought to room temperature 1 teaspoon finely minced lime zest (about 1 lime) 1 tablespoon freshly squeezed lime juice (about 1 lime) 2 teaspoons chopped fresh cilantro Salt and freshly ground black pepper, to taste For fish: 4 (4-ounce) salmon fillets 2 tablespoons minced green peppercorns (packed in brine)

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...