Go Mediterranean for a Meal or Two
August 21, 2008 With summer now in full swing, it's time to innovate your traditional menu with a little Mediterranean flair. It's easy when you start with a well-stocked pantry and some simple recipes.
Start with a foundation of basic ingredients, like fish, nuts, fruits, vegetables, pasta, fresh herbs and olive oil.
The following recipes have been created by Jean Paul Desmaison, executive chef and co-owner of La Cofradia restaurant in Coral Cables, Fla., on behalf of the North American Olive Oil Association.
Lemon-Olive Oil-Garlic Marinade
(Pareve)
1 Tbsp. grated lemon peel
1/4 cup fresh lemon juice
1/4 cup olive oil or extra-virgin olive oil
2 Tbsps. finely chopped green onion
1 tsp. brown sugar
1/2 tsp. lemon-pepper seasoning
2 cloves garlic, minced
Blend ingredients in a large, plastic food-storage bag.
Add 4 to 6 servings of chicken or fish. Seal and toss to coat evenly.
Marinate for at least 4 hours or up to overnight, turning occasionally.
Remove meat from marinade, discarding excess.
Grill or broil as usual.
Olive-Oil Herb Marinade
(Pareve)
1/3 cup extra-virgin olive oil
1/3 cup white-wine vinegar
1 Tbsp. chopped fresh basil
2 tsps. chopped marjoram leaves
1 tsp. fresh thyme leaves
clove garlic, minced
1/4 tsp. salt
Blend ingredients in a large plastic food storage bag.
Add 4 to 6 servings of chicken or fish. Seal and toss to coat evenly.
Marinate for at least 4 hours or up to overnight, turning occasionally.
Remove meat from marinade, discarding excess.
Grill or broil as usual.
Triple Pepper
and Onion Marinade
(Pareve)
1/3 cup olive oil
3 (1-inch) pieces yellow onion
2 medium green onions,
cut into 1/2-inch pieces
1/2 poblano chili pepper, seeded and cut into
1-inch pieces
1 jalapeño or serrano chile pepper, seeded and finely chopped
1 tsp. ground mixed peppercorns
1 tsp. Worcestershire sauce
1/2 tsp. sugar
1/4 tsp. salt
Blend ingredients in a large plastic food storage bag.
Add 4 to 6 servings of chicken or fish. Seal and toss to coat evenly.
Marinate for at least 4 hours or up to overnight, turning occasionally.
Remove meat from marinade, discarding excess.
Grill or broil as usual.
Marinated Green Olives
(Dairy)
3/4 cup extra-virgin olive oil
2 cloves garlic, slivered
or chopped
1 tsp. dried oregano leaves
2 cups pitted green olives, drained
2/3 cup diced feta cheese
Blend the olive oil, garlic and oregano in a resealable plastic food-storage bag.
Add olives and cheese; toss or mix gently to coat.
Seal or cover. Refrigerate at least 4 hours or overnight, turning or stirring occasionally.
Serve with crackers, if desired. Refrigerate leftovers for up to one week.
Makes 4 to 8 servings.
Smoked-Salmon Bruschetta
(Dairy)
8 slices (1/2-inch thick) country-style bread
2 firm yellow tomatoes, peeled (if desired), seeded and chopped
4 Tbsps. olive oil or extra-virgin olive oil, divided
1 Tbsp. thinly sliced fresh basil leaves
1 Tbsp. small capers, drained
1 small clove garlic, minced
1/4 tsp. salt
dash of coarse
black pepper
1 package (3 oz.)
cream cheese, softened
6 oz. thinly sliced lox (smoked salmon)
Lightly toast the bread, just until the surface is slightly crisp.
Drizzle or brush lightly with about 1 tablespoon of olive oil.
Meanwhile, combine the tomatoes, 2 tablespoons of olive, oil, basil, capers, garlic, 1/8 teaspoon salt and pepper in a medium bowl. Mix lightly; set aside.
Blend cream cheese with remaining 1 tablespoon of olive oil.
Spread cream cheese evenly on one side of each bread slice. Top evenly with salmon. Spoon tomato mixture onto each slice.
Serve as appetizer or with a salad for a light meal.
Serves 4.