From time to time we like to share recipes on The Genuine Kitchen, but it has been ages since that has happened! As luck would have it, Michael developed some new ones for the International Olive Council with the summer in mind. Over the month of August, we’ll post them here so you can enjoy the fruits of the season at home, even if you’re here in South Florida where local produce is on the scarce side. First up… grilling with extra virgin olive oil.
Grilling is one of the most popular ways we celebrate summer here in America, especially in areas of the country that have a short window to make the most of fresh summer produce. It is a quick and easy way to prepare anything from fruits and vegetables to seafood and meats, and enhances their natural flavors.
Extra virgin olive oil is as versatile as it is flavorful. Grilling with extra virgin olive oil imparts a robust flavor, and it can also be used to marinate meats and seafood, coat fruits and vegetables before grilling, or to baste meats as they cook. You can even use it to finish dishes, using a final drizzle for flavor and presentation, or as a base for salad dressings. Turn on the Olympics and cheer Team U.S.A. as you break out the grill and give these babies a test drive.
Grilled Vegetable & Arugula Salad with Shaved Trugole: This recipe calls for tomatoes, zucchini, eggplant and onion, but works well with whatever fresh vegetables are in-season. Slice the vegetables into ¼- to ½-inch slices and drizzle with olive oil and salt and pepper. Grill, combine with fresh arugula, toss with red wine vinaigrette and top with shaved Trugole.
Chargrilled Calamari Salad: As a home cook, working with seafood can be daunting because the quality of the product is questionable. Always try to get the most local and freshest product and you have nothing to worry about. Don’t be afraid to ask your fish monger. If you can’t find fresh calamari, choose what’s fresh and make that work instead. If you can find good calamari, there is not much more delicious! Drizzle sliced calamari with olive oil, salt and pepper and grill for three to four minutes. Combine gigande beans, roasted red peppers, fire roasted tomatoes, red onion, green olives, basil, parsley and chives, toss with sherry vinegar and olive oil, then top with grilled calamari and garnish with lemon wedges.
Apricot Glazed Spatchcocked Chicken with a Salad of Grilled Apricots & Onions, Arugula & Smoked Almonds: This is one of Michael’s favorite ways to grill chicken, and it isn’t as complicated or silly as the name may suggest! It’s all about getting an even thickness to the meat for even cooking. Prepare a marinade using extra virgin olive oil, bourbon (probably why this recipe is a Schwartz favorite!), apricot preserves, lemon zest, thyme and honey. Once you butterfly a chicken once, you will have this technique in your toolbox forever!
Grilled Bread with Nutella & Olive Oil: There’s nothing better than fresh baked bread, and this recipe, as long as you can find good, crusty bread at the store, means you can cheat a still come out with a delicious treat. So being a good shopper is key. We have found in Miami that the best supermarket for good bread is The Fresh Market, but if you have a neighborhood bakery you like let us know! Slice rustic bread into one-inch-thick slices, brush with olive oil and place on the grill until toasted. Then, spread Nutella over each slice, drizzle with extra virgin olive oil and sprinkle with Maldon salt. The perfect sweet and salty snack.