Parsley Olive Oil And Garlic Sauce Food

FLANK STEAK WITH PARSLEY-GARLIC SAUCE

Steps:

• Generously season both sides of flank steak with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Cook steak 5 to 8 minutes per side for medium-rare. Transfer to a cutting board; let rest, covered, 10 minutes. Thinly slice against the grain.
• Meanwhile, make sauce: In a food processor, pulse garlic until finely chopped. Add parsley, oregano, vinegar, pepper flakes, 1/4 cup oil, 2 tablespoons water, and 1/2 teaspoon salt. Pulse until herbs are finely chopped. Serve with steak.

ARGENTINEAN STEAK WITH PARSLEY SAUCE: CARNE Y CHIMICHURRI

Steps:

• Preheat a grill or broiler to high.
• In a blender, combine vinegar, jalapeno, garlic, and bay leaves puree until smooth. Transfer to a bowl and add the herbs. Whisk in the olive oil and season with salt and pepper. Mix well and set aside.
• Season the flank steak with olive oil, salt, and pepper and grill/broil the steak for 2 to 3 minutes per side for medium rare. Slice the steak thinly, across the grain on the bias and serve with the chimichurri sauce.

GARLIC BUTTER SAUCE II

Steps:

• Heat olive oil in small skillet over medium-low heat; cook and stir the garlic until fragrant, about 3 minutes.
• Toss hot cooked pasta (see Cook's Note) with olive oil and garlic mixture. Add the parsley, salt, and ground black pepper to taste. Serve with fresh-grated Parmesan cheese.

OLIVE OIL, GARLIC, AND CRUSHED RED PEPPER PASTA SAUCE

Steps:

• Heat the oil in a large saucepan over medium heat. Add the garlic and cook, stirring, for 30 seconds, making sure it doesn't brown. Add the pasta water, red pepper, salt, and parsley and bring to a boil. Toss with cooked pasta.

CHIMICHURRI (ARGENTINE PARSLEY-GARLIC SAUCE FOR GRILLED MEATS)

Steps:

• Add the parsley, garlic, oregano, paprika, salt, cayenne and vinegar (not the olive oil yet) to a blender or food processor and pulse to process well, but do not puree. Leave a little chunky.
• Remove to a bowl and stir in the olive oil. Let stand for least 30 minutes to mingle flavors and serve at room temperature. It is recommended to let sit in the refrigerator for a few days.

GARLIC RAVIOLI WITH PARSLEY GARLIC SAUCE

Steps:

• Preheat oven to 400 degrees F.
• Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil. Wrap the garlic in foil and bake in the oven for 45 minutes. Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins.
• To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes. Add the artichokes, cover the pot, and simmer until the artichokes are tender.
• Once the artichokes are tender, remove the pot from heat and let the mixture cool. Remove all of the vegetables and mix with the ricotta in a large bowl.
• Spread out the pasta sheets onto a working surface. Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli. Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli.
• In a large pot with boiling water, cook the raviolis for approximately 6 minutes.
• To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft. Add the cream and reduce to a thick sauce consistency. Add the parsley to the sauce and place in a blender until sauce is smooth.
• In a hot skillet, sear each fillet for approximately 1 minute on each side. Season with salt and pepper.
• To serve, place the raviolis on the center of the plate. Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate.

CHIMICHURRI (ARGENTINEAN PARSLEY AND GARLIC SAUCE)

Steps:

• Sprinkle salt on garlic and mash to form a paste. This can be done in a mortar and pestle or on a cutting board with the side of a knife.
• In a bowl, combine garlic paste, parsley, water, onion, red pepper, oregano, paprika, bay leaf, and pepper; let sit 30 minutes.
• Add vinegar to bowl and let sit another 30 minutes.
• Add oil, cover, and refrigerate overnight to allow flavors to develop.

BRAISED BRISKET WITH PARSLEY ANCHOVY SAUCE

Steps:

• 1. Preheat the oven to 325 degrees F. Heat 2 tablespoons olive oil over medium heat in a large Dutch oven. Salt the brisket all over and sear on all sides until brown, about 10 minutes. Set aside. Add the onions and cook until tender, about 10 minutes, stirring occasionally to make sure the onions do not burn. Return the brisket to the pan and add the beer. Bring to a simmer, cover, and place in the oven. Braise until fork tender, about 3 hours. Let cool while making the potatoes and sauce.
• 2. Boil the potatoes in a medium saucepan with salted water until fork tender, 15 to 20 minutes. Set 2 potatoes aside to cool and toss the rest of the potatoes with 1 tablespoon olive oil, a small handful of parsley leaves, roughly chopped, and season with salt.
• 3. Pulse the remaining parsley leaves, the garlic, and anchovies in a food processor until roughly chopped. Leave the processor running while adding the remaining 1/2 cup olive oil in a steady stream. Peel the 2 reserved potatoes and add to the parsley along with the hard-boiled egg yolks and lemon juice and pulse 3 to 4 more times. Season with salt.
• 4. Remove the brisket from the pan and slice against the grain. Degrease the braised onions. Spoon the braised onions on the bottom of the plate, and then add the sliced brisket. Top with the parsley sauce. Serve the potatoes on the side.;

SALT COD WITH GARLIC, OIL, LEMON AND PARSLEY SAUCE

Steps:

• Drain the salt cod and rinse thoroughly. Put the fish in cold water in a large saucepan and bring to a simmer. Let it simmer for 10 minutes, no more, or it will become tough. Cool to tepid in the water.
• Mix together the garlic, parsley and lemon juice. Slowly add the oil, beating with a fork, to form an emulsion. Add the pepper flakes and salt to taste.
• To serve, cut the cod into pieces. Arrange it on a platter garnished with parsley and serve the sauce separately in a sauce boat.

OVEN-BAKED HERB-CRUSTED CHICKEN WITH PARSLEY OLIVE OIL SAUCE

Steps:

• Preheat oven to 400 degrees F.
• In 2 large zip-top bags, divide half the flour, garlic powder, onion powder, mustard powder, oregano, thyme, salt, and black pepper between each bag. Place 6 chicken breasts in each bag. Seal bags and shake to coat. Remove chicken from bag, shaking off excess coating.
• Transfer chicken to baking sheet and spray with olive oil cooking spray. Bake 25 to 30 minutes, until chicken is golden brown and cooked through.
• Serve 4 chicken breast halves with Parsley Olive Oil Sauce for this meal and refrigerate remaining chicken until ready to use.
• In mini-food processor, place parsley leaves. Drizzle in olive oil and process to combine. Add more olive oil until desired sauce consistency is achieved. Season with salt and pepper, to taste. Spoon over chicken and serve.

PARSLEY AND VINEGAR SAUCE

Steps:

• Place the parsley in a food processor, along with the oil, garlic, a healthy pinch of salt and about 1/4 teaspoon of pepper. With the machine on, drizzle the vinegar through the feed tube until the parsley is pureed.
• Add a tablespoon of water and pulse the machine on and off a couple of times; taste. The mixture should taste sharp, but not overpoweringly so. If it seems too sharp, add a little more water; the texture will be quite loose, something like thick orange juice. Taste and add more salt and pepper if necessary. Pass the sauce at the table. Spoon it over grilled, broiled or roasted steaks, pork or chicken.

LINGUINE WITH GARLIC AND OIL

Steps:

• Cook Linguine following the package directions.
• Saute sliced garlic cloves (Adding more garlic if you like)in olive oil, over medium heat until golden brown, remove garlic, and set aside.
• Add dry pepper flakes cook for an additional minute.
• Add parsley and salt, cook 1 more minute.
• Add cooked linguine, toss in garlic, arrange on heated serving platter, and sprinkle with black pepper.
• Serve with grated cheese and a nice loaf of Crusty Italian bread.

SPAGHETTI WITH PARSLEY OLIVE OIL SAUCE

Steps:

• In a large pot bring water to a full rolling boil. Meanwhile, rinse, pat dry, and mince the parsley. Peel and mince the garlic. When the water is ready, add your pasta. Remember start your cooking time when the water returns to a boil, not when you add the pasta. Cook your pasta according to package directions, drain in a colander and transfer to a serving dish To make the sauce; in a skillet heat olive oil. Add garlic and cook until fragrant. Then add the parsley and remove from heat. Season to taste with salt and pepper. Add sauce to the past and toss to combine.

PARSLEY INFUSED OLIVE OIL

Steps:

• Puree parsley leaves and olive oil in the blender until smooth. Add a few pinches of salt, until you are happy with saltiness. Use the parsley oil as is, or filter the oil through a coffee filter. Unfiltered, the oil will last 2-3 days. Filtered, 7-10 days.

PARSLEY, OLIVE OIL, AND GARLIC SAUCE

Steps:

• Combine the parsley and garlic in a small bowl. Slowly add the olive oil, whisking to combine. The sauce will be bright green and thick with parsley. Season to taste. Can be kept refrigerated for up to 3 or 4 days, bring to room temperature before using.

SQUASH WITH ORZO & ROASTED GARLIC & FETA SAUCE

Steps:

• Heat the oven to 180C/160C fan/ gas 4. Remove the outer layers of the garlic bulb and slice off the root end, being careful to not cut too deep into the cloves. Put on a small sheet of foil, drizzle with 1 tbsp of the olive oil and sprinkle over a pinch of salt. Scrunch to enclose the garlic in the foil and bake for 45 mins. Remove from the oven and leave to cool still wrapped in the foil.
• Meanwhile, toss the squash with 2 tbsp of the oil, the paprika and some seasoning. Tip onto a baking sheet and roast for 30-40 mins, turning halfway, until the squash is tender and has some colour.
• For the sauce, combine the feta, yogurt, lemon juice and 4 of the roasted garlic cloves (squeezing the flesh out of the skins) to create a smooth paste. It should be thick but pourable - add up to 2 tbsp water to loosen if needed. Set aside.
• Cook the orzo in a pan of salted water over a medium heat for 4-5 mins until it's cooked but still has bite. Drain, reserving a cupful of the orzo water and cool in a sieve under cold running water.
• Cook the leek with 1 tbsp oil and the butter over a medium heat in a large pan, stirring regularly, for 5 mins. Add the preserved lemon and the flesh of 3 roasted garlic cloves, then mash together well. Once the leeks are translucent, tip in the cooked orzo, stock and a splash of the pasta cooking water. Stir for a minute to warm through the orzo. Mix in half of the parsley.
• Spoon the orzo and leeks onto plates, top with the squash and drizzle over the feta sauce. Sprinkle with remaining parsley and serve.