virgin olive oil | Chef Emil's

Posts Tagged ‘virgin olive oil’

Crispy Snapper in Chile Lime Sauce with Jasmine Rice

Posted: February 16, 2013 in Adam's Reserve, Canyon Foods, Entree, Recipes
Tags: Adam's Reserve, Boerne, Chef Emil, Chile Lime Sauce, Cooking Connection, Crispy, Dinner, Easy, extra virgin olive oil, fish flakes, food, jasmine rice, lime sauce, olive oil, Ottavio, pan fry, place rice, recipe, recipes, red snapper, snapper, Sweet & Spicy Seafood Rub, Sweet Chile Lime Sauce, vegetarian, virgin olive oil

Snapper Filets
Canyon Foods Chile Lime Sauce
Adam’s Reserve Sweet & Spicy Seafood Rub
Ottavio Extra Virgin Olive Oil
Jasmine Rice

Cook Jasmine Rice according to package directions.

Pour enough Olive Oil in heavy skillet to about 1/4 inch deep, heat over medium high heat until shimmering, meanwhile rub all sides of Snapper with Olive Oil and then heavily coat with Seafood Rub. Fry, turning once in Olive Oil until fish flakes. It will be crispy and blackened on the outside. Remove Fish and discard Olive Oil. Pour Chile Lime Sauce into pan and add Snapper bring to a boil, spooning Sauce over Fish, let simmer for 3 minutes.

Place Rice on Serving Platter and place Snapper on top, pour remaining sauce over all.

African Stew

Posted: February 15, 2013 in Adam's Reserve, Entree, Recipes
Tags: Adam's Reserve, African, Arrabbiata, arrabbiata sauce, Boerne, Central Market, Chef Emil, Cooking Connection, cup peanut butter, Dinner, Dutch oven, Easy, extra virgin olive oil, food, Garam Masala, Great Northern Beans, high heat, medium onion, northern beans, olive oil, Onion, Organic, Orti di Calabria, Ottavio, Peanut Butter, recipe, recipes, saute, stew, sweet potato, vegetable broth, vegetarian, virgin olive oil

1 medium Onion, chopped
1 jar Orti di Calaria Arrabbiata Sauce
1 large Sweet Potato, cubed
2 cups Central Market Organics Vegetable Broth
1 can Great Northern Beans
4 tablespoons Adam’s Reserve Garam Masala
1/2 cup Peanut Butter

Chop Onion and Sweet Potato

Place 6 tablespoons Extra Virgin Olive Oil in Dutch oven or heavy pot over medium high heat, saute Onion and Sweet Potato along with Garam Masala for 8 minutes

Add Arrabbiata Sauce, Vegetable Broth and Beans, simmer for 25 minutes

Stir in Peanut Butter and mix well to incorporate

Serve with Flat Bread that has been heated on the griddle with Olive Oil

Kashmir Valley Eggplant

Posted: January 18, 2013 in Adam's Reserve, Entree, Recipes, Robert's Reserve
Tags: Adam's Reserve, Boerne, Brown Rice, Chef Emil, Cooking Connection, diamond pattern, Dinner, Easy, Eggplant, extra virgin olive oil, food, Garam Masala, Indian Food, Kashmir, olive oil, Ottavio, package directions, Pineapple, recipe, roasted red pepper, Roasted Red Pepper and Onion, Robert's Reserve, vegetarian, virgin olive oil, Wild Rice

2 pounds Eggplant (about 2 large eggplants)
Adams Reserve Garam Masala
1 jar Robert’s Reserve Roasted Red Pepper and Onion
Ottavio Extra Virgin Olive Oil
1 cup uncooked Wild and Brown Rice Blend

Cook Rice according to package directions.

Cut Eggplant in half lengthwise and score cut side with diamond pattern, generously drizzle Olive Oil over Eggplant, sprinkle 2 tablespoons Garam Masala on each half and then drizzle more Olive Oil over.

Bake in 400 degree oven for 45 minutes or until very soft.

Remove from oven and scrape flesh from skin and discard skin.

Cut Eggplant into bite sized pieces and mix in jar of Roasted Red Pepper and Onion

Serve with Rice and Crispy Breadsticks

Crispy Fried Snapper – Jamaican Style – Gluten Free

Posted: January 17, 2013 in Entree, Gluten Free, Green Valley Ranch, Recipes
Tags: Agave, Boerne, Chef Emil, Cooking Connection, Crispy, Dinner, Easy, extra virgin olive oil, fish garnish, food, Green Valley Ranch, high heat, Jamaican Jerk, jamaican jerk sauce, lime wedges, olive oil, Ottavio, pan fry, recipe, recipes, red snapper, serving platter, vegetarian, virgin olive oil

Red Snapper Filets
Green Valley Ranch Jamaican Jerk Sauce
Ottavio Extra Virgin Olive Oil

Heat Olive Oil in heavy skillet over high heat until almost smoking

Cut Slits on both sides of Snapper

Fry in Olive Oil until crisp on both sides

Remove to holding plate, discard Olive Oil, add Jamaican Jerk Sauce to pan and heat until bubbling

Return Snapper to pan and turn to evenly coat Filets

Place on Serving Platter and pour any remaining Sauce over Fish Garnish with Lime Wedges

Tuscan Harvest Soup

Posted: October 19, 2012 in Cookwell & Company, Entree, Recipes
Tags: artisan bread, Boerne, Cacciatore, Chef Emil, Chicken, chicken breast, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Dutch oven, Easy, extra virgin olive oil, food, high heat, Homestyle, Italian, olive oil, Ottavio, recipe, recipes, saute, Simmer, sized pieces, tuscan, Veg-All, virgin olive oil

Italian Seasoned Chicken Breast
1 – 29 ounce can Homestyle Veg-All
1 jar Cookwell & Company Cacciatore
1/2 cup Extra Virgin Olive Oil

Chop Chicken into bite sized piece

Saute Chicken in Olive Oil over medium high heat in Dutch oven or heavy pot

When Chicken is done, add Veg-All, mix to incorporate

Add Cacciatore and bring to a boil

Simmer for 10 minutes

Serve with crusty Artisan Bread

Grilled Island Flatbread Pizza

Posted: May 6, 2012 in Recipes, Entree, Adam's Reserve
Tags: Cooking Connection, Chef Emil, Italian, Adam's Reserve, Easy, Boerne, Dinner, Jamaican, olive oil, extra virgin olive oil, virgin olive oil, Shredded Cheese, Champage Tomato, food, island, grill, Pizza, Pizza Sauce, Fajita Vegetables, Naan Bread, jamaican jerk seasoning, chicken fajitas, recipe, recipes

1/2 bag Fully cooked HEB chicken or chicken fajitas
1 tablespoon Extra Virgin Olive Oil
1/2 package Ready Fresh Go Fajita Vegetables
1 heaping tablespoon Adam’s Reserve Jamaican Jerk Seasoning
1 package Naan Bread
1/2 can HEB Pizza Sauce
1/2 bag Shredded Cheese

Heat Grill, meanwhile heat chicken according to pacage directions and chop into bite sized pieces. Heat oil in heavy skillet over medium high heat and add vegetables and Jamaican Seasoning and saute for five minutes.

Spray Naan Bread on both sides with non-stick spray. Heat bread on each side on grill for two minutes. Spread pizza sauce evenly over bread and then sprinkle with cheese.

Layer chicken, vegetables and remaining cheese over top, close grill and heat for 10 minutes or until cheese melts and topping are hot.

Sea Bass in Parchment

Posted: February 17, 2012 in Adam's Reserve, Entree, Recipes
Tags: Adam's Reserve, Boerne, Chef Emil, Cooking Connection, extra virgin olive oil, filets, Ginger, ground pepper, parchement, parchment paper, recipe, recipes, salt and pepper, sea bass, sea food, virgin olive oil

Sea Bass Filets

Adams Reserve Crystallized Ginger

High Quality Extra Virgin Olive Oil

Sea Salt and Fresh Ground Pepper

Preheat Oven to 400° with rack in middle of oven.
Cut Parchment Paper large enough to encase the sea bass, drizzle olive oil in center of paper the size of the filet(s).
Soak 1 tablespoon of ginger per filet in hot water to moisten.
Season filets with salt and pepper to taste, place in center of paper and top with ginger. Create wrapper for sea bass so all filets are covered well, hold in place with toothpick if necessary
Place package on cookie sheet and bake for 20 minutes or until fish is opaque in the middle.

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