2994. SWORDFISH with OLIVE-RAISIN TAPENADE with BROCCOLINI and BACON

yields four servings

1 cup olives, chopped
½ cup raisins, plumped in hot water
½ cup tomatoes, small diced
2 tablespoons garlic, minced
2 tablespoons fresh basil, chiffonade
2 tablespoons fresh mint, chiffonade
4 oz olive oil
2 oz balsamic vinegar
¼ cup pine nuts, toasted
salt and pepper, to taste

Broccolini:
2 bunches broccolini, cleaned
1 tablespoon garlic, minced
2 oz olive oil
salt and pepper, to taste

Eggplant Puree:
3 eggplants, whole
1 lemon, juiced
3 oz olive oil
2 tablespoons fresh basil, finely chopped
1 tablespoon fresh mint, finely chopped
salt and pepper, to taste

Swordfish:
4 (6 oz) swordfish fillets?
olive oil, to coat
salt and pepper, to taste

For the Olive and Raisin Tapenade: Toss together ingredients and season to taste.

For the Broccolini: Blanch broccolini in salted water, shock in ice bath, and drain off excess water. Heat sauté pan with olive oil and slightly brown garlic. Add broccolini and heat through. Season with salt and pepper.

For the Eggplant Puree: Char eggplant over open grill until soft. Peel skin off eggplant and put in food processor. Add lemon juice, olive oil, salt, and pepper. Blend until smooth. Mix in bowl with basil and mint.

For the Swordfish: Season swordfish with olive oil, salt, and pepper. Sear until golden on both sides. Let rest.

To Plate: Place broccolini on plate. Make a line of eggplant puree. Lay swordfish across both. Top with tapenade.

bacon recipe courtesy of: Tiffany Derry, Top Chef, Season 7, Episode 7?

Originally posted 2013-07-20 01:05:00. Republished by Blog Post Promoter

2821. CREAMY BACON and OLIVE TAPENADE SPAGHETTI

yields four servings 

6 ounces pitted black olives, drained
1 clove garlic, chopped
1 teaspoon anchovy paste
1 teaspoon capers
1/2 teaspoon lemon zest
2 tablespoons chopped walnuts
2 tablespoons chopped fresh basil
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
3 tablespoons extra virgin olive oil
8 ounces spaghetti
5 slices bacon, cut into 1/2-inch pieces
1/2 cup chopped sweet onion
1 clove garlic, minced
8 ounces cream cheese, softened, cut into cubes
2 tablespoons minced fresh basil
2 teaspoons fresh lemon juice
1/2 teaspoon crushed red pepper flakes
freshly grated parmesan cheese and additional chopped fresh basil for garnish, optional 

In the bowl of a food processor, place the olives, chopped garlic, anchovy paste, capers, lemon zest, walnuts, chopped basil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Process until finely chopped. With the processor running, stream in the olive oil and process until fully combined; set aside. 

Bring 3-4 quarts of water to a rolling boil over high heat. Break spaghetti in half lengthwise, add to boiling water and salt according to taste. Cook spaghetti according to package directions to al dente. Drain, reserving about 1 cup of pasta water; set both spaghetti and pasta water aside. 

Meanwhile, heat a large non-stick skillet over medium heat. Add in the bacon and cook until crisp, approximately 4-5 minutes; remove bacon from skillet and set aside. Remove and discard all but 1 tablespoon of the bacon drippings from the skillet. Place skillet with bacon drippings back over medium heat. Add in the onion and 1/4 teaspoon salt and cook until softened, approximately 3-4 minutes. Add in the minced garlic, cook 1 additional minute. To the onions, add in the reserved olive tapenade mixture, cream cheese and about 1/4 cup of the pasta water and cook until cream cheese melts, approximately 1-2 minutes. Add in the reserved spaghetti, reserved bacon, minced basil, lemon juice, crushed red pepper flakes, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon black pepper; mix until fully combined, adding in enough of the remaining pasta water to loosen up the cream cheese mixture and create a sauce. 

To serve, place spaghetti onto a serving platter or dinner plate and garnish with parmesan cheese and additional fresh basil.

bacon recipe courtesy of: Sirbarney (member), Relish.com

Originally posted 2013-01-28 08:23:00. Republished by Blog Post Promoter