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One Dish Shrimp Cocktail

One Dish Shrimp Cocktail

1-pound large shrimp, peeled and deveined

1 lemon, sliced

1 tablespoon OT Brazil Blend*  (Mediterranean blend or Garlic & Herb Blend* are nice substitutes)

1 cup cocktail sauce

Fresh parsley and sliced lemons for garnish

Cocktail Sauce:  ½ cup ketchup, 1 Tbsp OT Brazil Blend*, 2 -3 Tbsp Horseradish,  1 Tbsp OT

Lemon Balsamic*, 1 tsp OT Garlic & Herb Blend*

Salt and pepper* to taste

Fill a large pot with water, add lemon slices and seasoning, and bring to a boil.

Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.

Drain the shrimp and transfer them to an ice bath to stop cooking.

Serve chilled on top of cocktail sauce and garnish with parsley and lemon slices.

Loaded Potato Skins

Loaded Potato Skins

4 large russet potatoes

1 cup shredded cheddar cheese

1/2 cup cooked bacon, crumbled

1/4 cup sour cream, blended with 1 Tbsp OT Ranch Dip Mix* (options:  Spanish Blend*)

1 Tbsp OT English Rub* (other options:  Spanish Blend, French Blend or Garlic & Herb Blend *)

1/4 cup green onions, chopped

OT Olive oil*

OT Rosemary Salt*

Fresh Ground White Pepper* to taste

Preheat the oven to 400°F (200°C).

Scrub the potatoes and prick them with a fork. Bake for 45-60 minutes until tender.

Let the potatoes cool slightly, then cut them in half lengthwise and scoop out some of the flesh, leaving a thin layer.

Brush the insides with olive oil and sprinkle with English Rub, salt and pepper. Bake for an additional 10 minutes until crispy.

Fill each skin with cheddar cheese and crumbled bacon, then return to the oven until the cheese is melted. 

Top with sour cream (with ranch mix or Spanish Blend added) and green onions before serving.

Marinated cheese

Marinated cheese

8 oz cheese of your choice (feta or goat cheese), cut into 1” pieces

1/2 cup OT olive oil*, choice

2 cloves garlic, minced

1 tsp dried oregano*

1 tsp OT House Dipping Blend*

1/2 tsp red pepper flakes* aka Pizza Pepper

Salt* to taste

In a mixing bowl combine the olive oil, minced garlic, dried oregano, red pepper flakes, OT Blend and a pinch of salt.

Gently toss them in the bowl, ensuring each piece is coated. Cover and place in the refrigerator for at least 2 hours or overnight.  Remove from refrigerator and allow to come to room temperature before serving.

Red Potato Bites

Red Potato Bites

12 baby red potatoes, cleaned and halved

Water (for boiling)

2 ea. Bay Leaf, dried for potato water

Sea salt*

1 Tbsp OT French Blend*

1 tsp OT Manhattan Rub*

Crème fraiche

1 Tbsp Chopped chives, dill, and/or parsley

Drizzle of OT Olive Oil* of choice

Place potatoes in a saucepan with water, salt and bay leaf, enough water to cover the potatoes.  Simmer over medium-high heat for 12-15 minutes until tender in center.  Drain potatoes and cut a thin slice off of each potato bottom so they sit flat, and scoop out a portion of the top to fill with the cream mixture.  Place on a platter and set aside to cool.

In a small mixing bowl blend the OT blend with the cream.  Top each potato with the cream mixture and sprinkle with the Manhattan Rub and fresh herbs.  Drizzle with olive oil of choice and serve immediately.  Pairs nice with a slice of prosciutto. 

Crispy Roasted Chickpeas

Crispy Roasted Chickpeas 

1 can (15 oz) chickpeas, drained and rinsed

2 tablespoons OT olive oil* of choice

1 teaspoon OT Harissa Blend* (Brazil Blend, Spanish Blend or Mediterranean blend* are all nice substitutes)

1 teaspoon paprika*

Salt and pepper* to taste

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Drain and pat the chickpeas dry with a paper towel and spread them on the baking sheet.

Drizzle with olive oil and sprinkle with seasonings, salt, pepper and toss to coat.

Bake for 25-30 minutes, stirring halfway through, until chickpeas are crispy.

Let cool slightly before serving.  Great by themselves or serve over a salad or baked side dish.

Harissa Grilled Shrimp

Harissa Grilled Shrimp

Paste:

1 Tbsp and 2 tsp OT Harissa Seasoning*

2 Tbsp OT Olive Oil of choice*

1 Tbsp Honey, local raw*

1 Tbsp OT Lemon Balsamic*

½ Tsp OT Sea Salt*

1 lb large shrimp, peeled and deveined

2-3 Tbsp OT Lime Olive Oil*

Wooden skewers, soaked in water
In a large mixing bowl combine paste ingredients, blend until combined.

Pat the shrimp dry with a paper towel, toss with dry paste to completely coat shrimp.  Let sit for 10-15 minutes.

Heat grill on med/high.  Thread the shrimp on the skewer.  Leave about ½ inch space at the top and bottom.  Grill until lightly charred and cooked through, about 2 minutes per side.  Remove from grill and serve.  Drizzle with Harissa Olive Oil (or choice olive oil) and serve warm.

*  Denotes items available at The Olive Twist 

Smithey Spiced Cinnamon Rolls

See image!

Elegant Poached Pears

Elegant Poached Pears

4  pears, peeled and bottoms leveled to stand up straight

1 cup sugar

2 OT cinnamon sticks

Orange peel from one orange

3 OT star anise

1 vanilla pod or 1 teaspoon vanilla extract

750ml white wine

Water (enough to cover pears)

For the Cream Cheese Sauce:

8 oz cream cheese or mascarpone cheese

2/3 cup heavy cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract or paste

Ground pistachios for garnish for garnish

1 Tbsp choice OT balsamic vinegar for flavorful finish (I like cinnamon pear), optional

Remove any seeds from the pear using a small spoon.

Place the pears in a pot with sugar, spices, wine, and enough water to cover them. Cook over medium-low heat for 30-45 minutes, or until tender.

Remove the pears, strain the liquid, reduce the liquid to a syrupy reduction, about 15-18 minutes. Cool the pears and reduction to room temperature, then refrigerate.

Whip all cream cheese sauce ingredients until smooth and refrigerate until serving. 

Layer the whipped cheese, pear, syryp, nuts and drizzle with balsamic right before serving.

Italian Peas

Italian Peas and Pancetta

2 tablespoons OT rosemary olive oil

½ pound pancetta diced (substitute bacon, if desired)

2 medium shallots chopped

1-pound frozen peas

Salt and freshly ground black pepper to taste

1 pinch red pepper flakes optional

In a large skillet, heat the olive oil over medium heat until shimmering.  Add the diced pancetta to the skillet. Cook for 5–7 minutes, stirring occasionally, until crispy and golden brown, but not burnt. Use a slotted spoon to transfer the cooked pancetta to a plate lined with paper towels, leaving the fond and fat in the skillet.  Add the chopped shallots to the skillet. Sauté for 2–3 minutes, until softened and fragrant.

Add the frozen peas directly to the skillet with the shallots. Stir well to combine. Cover and cook for 4–5 minutes, stirring occasionally, until the peas are heated through.  Season the peas with salt, freshly ground black pepper, and a pinch of red pepper flakes if desired. Return the cooked pancetta to the skillet and stir everything together. Cook for an additional 2 minutes to let the flavors meld.  Serve warm.

Roasted Brussels Sprouts with Wild Mushrooms and Cream

Roasted Brussels Sprouts with Wild Mushrooms and Cream

1 ½ lb. Brussels sprouts, trimmed and halved (about 5 cups)

5 Tbsp. OT olive oil of choice (I used wild mushroom and sage)

3 Tbsp butter

¾ cup wild mushrooms (any mixture of mushrooms will work)

1 large shallot, thinly sliced

¼ cup dry white wine (I like to freeze wine in an ice cube tray from an opened bottle for recipes like this)

1 cup heavy cream

Fresh ground pepper

Garnish with crispy onions, optional

Pre-heat oven to 450 degrees

Place the Brussel sprouts on a rimmed baking sheet in a single layer.  Drizzle with 3 Tbsp olive oil and toss to coat.  Salt and pepper.  Roast until tended and the edges are browned, about 25 minutes.  Remove from oven and set aside.

In a 12-inch skillet over medium heat add 1 tbsp olive oil and 2 Tbsp of butter.  When butter has melted add the mushrooms stirring occasionally cook until golden brown and liquid has evaporated (5-8 minutes).  Season and transfer to a plate.

Return the skillet to medium high heat and add remaining olive oil and butter.  When butter has melted add the shallot and season with salt.  Occasionally stir until shallot is tender.  Add the wine and cook about 1 minute until reduced by half.  Return the mushrooms to the pan and add the Brussel sprouts and cream to the pan with a couple grinds of fresh pepper.  Stir and continue to cook until the cream thickens and coats the vegetables 3-4 minutes.  Toss the and season with salt and pepper to taste.  Remove from skillet and place on a serving dish.  Serve warm.  Top with Crispy Onions, optional.