GRILLED JUMBO SHRIMP SKEWERS  (Makes 50)

Marinade:

1  cup Olevano lemon-infused olive oil
4  tablespoons chopped garlic
3  lemons – zest and juice from all
1  bunch Italian parsley, finely chopped
½ bunch thyme, picked from stem and chopped
½ bunch rosemary, picked from stem and chopped
1  teaspoon crushed red pepper flakes
2 tablespoons ground coriander
1 tablespoon freshly ground black pepper
3 pounds (50) jumbo shrimp, peeled, de-veined
50 bamboo skewers, soaked in water for 2 hours

Combine all of the marinade ingredients into a mixing bowl and mix thoroughly with a wire whisk.  Place the peeled and de-veined shrimp into the bowl.   Cover and refrigerate for 30 minutes.  Skewer each shrimp onto a bamboo skewer individually by stretching the shrimp open lengthwise.   Insert the skewer into the back of the shrimp starting at the tail end.  Place the skewered shrimp into a pan all facing in the same direction.  Pour the remaining marinade over the shrimp, cover with plastic wrap and refrigerate until ready to grill.  Grill shrimp skewers for approximately 3-4 minutes on each side until shrimp is done.   Serve with Roasted Red Pepper Aioli (recipe follows).

ROASTED RED PEPPER AIOLI  (makes about 1 quart)

3  egg yolks
5  roasted red peppers, peeled and seeded
6  garlic cloves, roasted
1  tablespoon Dijon mustard
1 tablespoon chipotle puree (puree canned chipotles in blender)
4  ounces lemon juice
2  tablespoons honey
½  bunch rosemary, picked from the stem
1   tablespoon kosher salt
1   tablespoon freshly ground black pepper
8   ounces Olevano extra virgin olive oil
4  ounces Olevano red pepper-infused olive oil

In a blender, place the egg yolks, roasted red peppers, garlic cloves, Dijon mustard, chipotle puree, lemon juice, honey, rosemary, salt and black pepper.  Process until smooth.  Slowly drizzle the olive oils into the blender until the puree becomes emulsified.  Turn the blender off and check the seasoning to taste.  You may need to add additional sale and pepper, if desired.  Transfer the aioli into a serving dish, cover and refrigerate until ready to serve as a dipping sauce for the shrimp skewers.

TRUFFLED GOAT CHEESE PROFITROLES

Makes approximately 50

Note:  recipe can easily be doubled, triples or quadrupled

Savory Profiteroles, Basis Recipe:

1  cup milk

1  cup all purpose flour

2.5    ounces unsalted butter

1-1/2  teaspoons kosher salt         

4 whole eggs   

1   egg, lightly beaten for “egg wash”

Filling:

         ½ pound goat cheese
         salt and pepper to taste

1  tablespoon Olevano White Truffle Extra Virgin Olive Oil
     

In a heavy pot, bring the milk, butter and salt to a boil.  When boiling, add all of the flour at once stirring vigorously with a wooden spoon.  Lower the heat and continue to cook for approximately 3 minutes.   Transfer the mixture to a mixer bowl.  With the paddle attachment on low speed, add the eggs – two at a time – until they are fully incorporated.  Repeat this process until all of the eggs are used.  Transfer to a piping bag, and pipe nickel-quarter-size balls out on an even line (for ease of counting) on a parchment-lined baking sheet.  Brush with egg wash.

Bake in a convection oven at 400 degrees, until they puff up, about 9 minutes (about 12-14 minutes in a conventional oven).  Reduce heat to 350 degrees and continue to bake for approximately 15 minutes until firm and golden brown.

Prepare filling:  Combine boat cheese, truffle oil, salt and while pepper (to taste) in a food processor.  Process until smooth.  Pipe into cooled profiteroles

RARE BEEF BRUSCHETTAS  ( makes 50)

Toasted Brioche:

1                    (2 pounds) Brioche

¼        cup Olevano red pepper-infused olive oil

2                    tablespoons garlic, chopped

1                    tablespoon fresh Italian parsley, chopped

Beef Marinade:

3                    (8 oz.) pieces flat iron steam (may use flank steak or new york)

1                    cup Olevano extra virgin olive oil

½        cup Olevano red pepper-infused olive oil

4                    tablespoons garlic, chopped

1                     bunch fresh rosemary, picked from stems and chopped

1                    bunch Italian parsley, chopped

¼        cup balsamic vinegar

4         teaspoons ground black pepper

-    Roasted Garlic Aioli (receipe follows)

-    Barbecued Maui Onion Salad (recipe follows)

Preheat the oven to 350 degrees.  For the toasted brioche, slice the brioche into 1/3-inch slices.  With a circle cutter of desired size, punch out 50 circles of bread and place onto a baking pan.

Combine the ¼ cup red pepper-infused oil, 2 tablespoons chopped garlic and 1 tablespoon chopped parsley in a small bowl.  Using a pastry brush, brush the tops only of brioche circles with the mixture.  Bake the prepared circles for approximately 7-8 minutes, or until lightly toasted.  Remove from oven and transfer to a cool pan.

Prepare beef marinade:  combine all marinade ingredients in a large bowl or dish.  Add the steak pieces and toss to cover.  Marinate at room temperature for 2 hours.

Season meat with kosher salt and freshly ground pepper.  Grill meat over medium heat for about 5 minutes per side.  Remove from grill and let cool on the cooling rack.  Slice beef and set aside.

INGREDIENTS:

Roasted Garlic Aioli:

3                    egg yolks 

¼        lemon juice

1                     bunch rosemary

2                     tablespoons whole grain mustard

10               garlic cloves, roasted

1                     tablespoon honey

1                    tablespoon kosher salt

1                    tablespoon freshly ground black pepper

¾        cup Olevano extra virgin olive oil

Grilled Onions:

5              Maui onions, peeled and cut into ¼ inch thick slices

2                    tablespoons Olevano extra virgin olive oil

1                     teaspoon kosher salt

2                     teaspoons freshly ground black pepper

Dressing:

1                    tablespoon red wine vinegar

1                    tablespoon rice wine vinegar, unseasoned

1                    tablespoon balsamic vinegar

2                    tablespoons of your favorite BBQ sauce

1                    teaspoon Dijon mustard

3                    tablespoons Olevano extra virgin olive oil

1                    tablespoon fresh thyme, stemmed and chopped

1                    teaspoon garlic, shopped

2                    tablespoons honey

-                      kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

Aioli:  In a blender, blend together all aioli ingredients, except olive oil, until smooth.  Slowly drizzle the olive oil into the blender until it becomes emulsified.  Taste for seasoning.  Transfer to a covered container and refrigerate until ready to use.

Onions:  Brush olive oil onto each slice of onion and season with salt and pepper.  Grill on both sides until onion slices are tender – about 4 minutes per side.  Remove from the grill and let cool.  Cut onions into a small-dice size.  Place into a mixing bowl and set aside.

Dressing:  In the mixing bowl with the reserve diced onion, combine all dressing ingredients and mix thoroughly.  Since each BBQ sauce is different, you have to test your own pallet and season the onion salad to taste.

Assembly:  Spread aioli on toasted brioche circles.  Add sliced beef and top with onion salad.

GRAVLOX    (makes 1 whole salmon)

*Note, this is a great “Base” recipe.  You can get creative and have fun with different herbs, spices and alcohols!  Follow the techniques and play like a chef!

        1                    one-side salmon, skin on (about 6-7 lbs.)

¼         cup whole grain mustard

2                    bunch Italian parsley, chopped fine

2              bunches cilantro, chopped fine

      2        tablespoons mustard seeds

1                    tablespoon juniper berries

1                    tablespoon black peppercorns

2                    tablespoons coriander seeds

1                    teaspoon whole cloves

8                    pieces star anise

1.5             pounds Kosher salt

1                    pound dark brown sugar

3         ounces vodka

INSTRUCTIONS:

Completely wrap a flat sheet pan with plastic wrap.  Place salmon skin side down on top of the prepared sheet pan.  Spread the whole grain mustard evenly across the salmon.  Cover the salmon evenly with the chopped parsley and cilantro.  Sprinkle the dry spices evenly across the salmon.  In a bowl mix the sugar and salt evenly and cover the salmon evenly.  Drizzle the vodka across the sugar-salt mixture.  Once all the ingredients have been evenly spread onto the salmon, wrap the entire sheet pan again, starting from the bottom and wrapping up on all sides.  This will prevent any excess liquid from escaping from the pan and making a mess in your fridge.  Place another flat sheet pan on top of the wrapped salmon.  Place on the bottom of your fridge.  Using canned goods in your fridge, place approximately 15 pounds of weight on the sheet pan.  This will ensure that the cure will work its way all the way through the salmon.

Leave the weights on the salmon for four days.  After four days, remove the salmon from the cure.  Take a rubber spatula to gently scrape away any excess sugar and salt.  Wrap the salmon tightly in plastic wrap until ready to slice.

CURRIED FLATBREAD WITH GRAVLOX, CAVIAR & SITRUS-CILANTRO CRÈME FRAICHE

Flatbread:

1                    package pita bread, separated into two halves through the middle

then cut into eight triangles per side

¼        cup curry powder

1                    teaspoon cayenne pepper

2                    teaspoons fresh cilantro, chopped

½         teaspoon kosher salt

1                    cup Olevano extra virgin olive oil

Citrus Cilantro Crème Fraiche:

2                    ounces lime juice

1                    ounce lemon juice

2                    teaspoons honey

4         ounces crème fraiche

4         ounces cream cheese

1                    bunch cilantro, finely chopped

-          kosher sale & freshly ground white pepper, to taste

-                      your choice of caviar

-                      gravlox (see previous recipe

Flatbread:  Preheat oven to 350 degrees.  In a mixing bowl, combine the curry powder, cayenne pepper, cilantro, salt and olive oil.  Reserve.  Place the pita triangle, inside up on a flat sheet pan.  With a pastry brush, lightly brush each triangle with the curry infused oil.  Bake of approximately 8 minutes, or until crisp.  Remove from the oven and let cool at room temperature. 

      Crème Fraiche:  In a bowl, combine all of the above listed  Citrus-Cilantro Crème Fraiche ingredients and season to taste.   Reserve in a squeeze bottle and refrigerate until ready to assemble. 

     Assembly:  Squeeze citrus-cilantro crème fraiche over flatbreads and place sliced gravlox and caviar over each to serve.

OLEVANO FIRST COLD PRESS EXTRA VIRGIN OLIVE OIL

Pasta Perfect   (30 minutes or less preparation time)

1 pound Shrimp or Scallops
2 tablespoons Olevano Extra Virgin Olive Oil
3/4 cup Pesto Sauce
cream to taste
pasta, cooked

Saute shrimp or scallops in Olevano Extra Virgin Olive OIl in a skillet for 1 1/2 minutes.  Add pesto sauce with a little cream and cook until the shrimp turn pink or scallops are tender.  Toss with pasta and enjoy.

hint:  pour a tablespoon or two of Olevano Extra Virgin Olive Oil in the water when cooking pasta....the pasta will not stick and have the wonderful aroma of the finest olive oil.

OLEVANO AMALFI  LEMON INFUSED EXTRA VIRGIN OLIVE OIL

Curried Chicken Kebobs (4 servings)

 1 teaspoon ground coriander
3/4 teaspoon ground cumin
2 teaspoons Madras curry powder
1 teaspoon turmeric
1 can unsweetened coconut milk
2 tablespoons Olevano Amalfi Lemon Infused Extra Virgin Olive Oil
1/2 tablespoon rice vinegar
1/2 tablespoon mirin
1/2 tablespoon honey
salt and freshly ground pepper to taste
1 1/2 pounds boneless, skinless chicken breasts cut into 2 inch cubes
8 bamboo skewers, soaked in water for 1 hour

Place coriander, cumin, curry and tumeric in a dry skillet and toast over low heat until fragrant, about 30 seconds.  Transfer the toasted spices to a large bowl with the coconut milk, 1 tablespoon Olevano Amalfi Lemon Infused Extra Virgin Olive Oil, rice vinegar, mirin, honey and a hefty pinch of salt and pepper.  Whisk until well combined.  Add the chicken cubes and toss to coat well.n  Marinate in the refrigerator for 1 to 2 hours.  Prepare your gas or charcoal grill to medium - high heat.  Loosely thread the marinated chicken obnto the skewers and season with salt and pepper.   Grill for about 4 minutes per side or until brownedm and cooked through, brushing chicken with Olevano Amalfi Lemon Infused Extra Virgin Olive Oil to keep moist.  You can also cook the kebobs in a grill pan or 425 degree oven.

OLEVANO RED CHILLI PEPPER INFUSED EXTRA VIRGIN OLIVE OIL