Main Course Archives - The Spicy Olive

Spicy Baklouti Chili Gumbo

February 28, 2019/in Dinner, Main Course 0 stars /by fmurphy

Ingredients

1/2 pound smoked spicy sausage, such as Andouille sausage, cut into 1/2″ slices

1/2 pound peeled, deveined shrimp

1/2 pound boneless skinless chicken thighs

1 large celery rib, finely diced

1 green pepper, finely diced

1 red pepper finely diced

6 cloves of garlic, minced

1 yellow onion, finely diced

2 green onions finely sliced

1/4 cup finely chopped Italian parsley

1 dried bay leaf

4 cups chicken stock

2 tablespoons Worcestershire sauce

1 large tomato diced

2 cups sliced okra (optional)

1/4 cup + 2 tablespoons The Spicy Olive’s

Baklouti Fused Chili Olive Oil

1/2 cup all purpose flour

salt and fresh ground pepper to taste

Rice to serve

In a large, heavy pot heat the Baklouti chili oil over medium-high heat. Season the chicken with salt and pepper and brown on both sides. Set the chicken aside and add the sausage to the pot. Saute the sausage slices until browned, and set aside.

In the same pot, set over medium heat, add the flour to the oil and pan drippings stirring and scraping to incorporate. Cook the flour over medium heat, stirring constantly for about 10 minutes until it turns a deep rich brown. Be careful not to go overboard and cook it until it burns!

Add the remaining two tablespoons of Baklouti chili oil to the flour mixture along with the garlic, peppers, onion, celery, and okra. Saute over medium low heat until the vegetables start to become tender, about 5 minutes.

Add the stock, tomatoes, and Worcestershire sauce to the pot and stir to scrape up any browned bits stuck to the bottom of the pan. Bring to a simmer and continue to cook until until the gumbo thickens. Add the Chicken and sausage back to the pot. Lower the heat and simmer over medium-low heat for about 30 minutes. Add the shrimp during the last two minutes and cook through.

Taste and adjust the seasoning with salt and pepper.

To serve, ladle the gumbo over rice and top with the sliced green onion and chopped parsley.

Serves 6-8

The Spicy Olive’s Blackberry Ginger Chicken Wings

July 12, 2018/in Appetizers, Chicken, Main Course Main Dish, Side Item 0 stars /by fmurphy

Ingredients
4 pounds chicken “party” wings
2 tablespoons The Spicy Olive’s Garlic Olive Oil (or olive oil of your choice)
1/2 teaspoon black pepper
3/4 cup The Spicy Olive’s Blackberry Ginger Balsamic Vinegar
1/4 cup soy sauce

Directions
Combine soy sauce, balsamic, pepper, olive oil and wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Preheat an outdoor grill for medium heat.

Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.

Place the reserved marinade in a small sauce pot set over medium-low heat, and gently simmer until reduced by half, approximately 5 minutes.

Place grilled wings in a large bowl. Drizzle with reduced balsamic marinade and toss to coat well.

The Spicy Olive's Balsamic Steak and Walnut Salad

The Spicy Olive Balsamic-pepper Flank Steak with Grilled Pears

February 28, 2018/in Dinner, Main Course black peppercorns, flank steak, Garlic, kosher salt, pears, The Spicy Olive's 18 year aged Traditional Balsamic Vinegar 0 stars /by spicyolive

The Spicy Olive Chicken Marsala

February 28, 2018/in Chicken, Main Course all purpose flour, ground pepper, Marsala wine, Mushrooms, oregano, Salt, skinless and boneless chicken breast, The Spicy Olive's Butter extra virgin olive oil, The Spicy Olive's Sherry Reserva Wine Vinegar, The Spicy Olive's Wild Mushroom and Sage Olive Oil 0 stars /by spicyolive

This is easy enough for a week night but elegant enough for company! Serve with red sin potato roasted in The Spicy Olive's Herb de Provence Olive Oil Delicious!