Salsa De Monja Aka Ajete Aka Aceitunas Aliñadas Recipes

SALSA DE MONJA, AKA AJETE, AKA ACEITUNAS ALIñADAS

Steps:

• Prepare jars. Use three 1-pint jars or combination. Sterilize jars: In a large pot with a rack on the bottom, place clean jars right side up. Fill with water to cover jars by 1 inch. (If hard water, add a splash of vinegar so jars don't dry spotty.) Bring to the boil, then boil for 10 minutes and turn off. Put clean lids in the pot to get warm. Leave jars and lids in hot water until needed. (Tita Dolly starts with the jars from the olives and cocktail onions, then adds jars as needed.).
• Wash the lemons well. Thinly slice lemons and pick out the seeds. Place them in a large pot, squeezing with your hands. (You may want to put half the lemon first and reserve the rest to adjust flavor as you go.).
• (Tita Dolly rinses the olives and cocktail onions. I don't -- I like the extra tanginess.) Add the remaining ingredients and bring gently to a simmer, stirring to mix well. Texture should be thick but not pasty; color should be bright orangey but not brown; flavor should be complex so you can taste all the elements, and not overly lemony. Adjust seasoning and add bread crumbs or olive oil as needed. Once mixture is hot, turn off the heat.
• Place a kitchen towel on the counter. Remove jars from hot water, drain, and place on towel, right side up. Carefully fill with mixture, leaving about 1/2 inch at the top; gently tap each bottle on the counter, and stir with a chopstick to remove any air bubbles. Top each jar with remaining liquid from mixture, leaving 1/4 inch at the top; if there's not enough liquid, top with more olive oil.
• Wipe jar tops clean. Place lids on jars, and tighten. (If using canning lids, place lids and hand-tighten rings.) Turn jars upside down and allow to cool. Keep refrigerated.
• NOTES * Use any combination of olives you like. Be warned -- some stuffed olives may lose their stuffing. * 1 jar of Mezzetta manzanilla olives stuffed with pimentos is ~1 cup. 1 tiny jar of cocktail onions is ~1/2 cup. * Tita Dolly uses about equal proportions of olives and cocktail onions. * For the garlic, smash well, then remove peels. * Tita Dolly uses whatever paprika she has handy; I like pimenton dulce. * Taste the mixture -- if you like, add more lemon juice. * You will be tasting the olive oil, so use one with good flavor. Don't use a light or very mild oil. * I've estimated a serving to be about 1/4 cup, so each pint (500 ml) is 8 servings. *.

MARINATED OLIVES - ACEITUNAS ALIñADAS

Steps:

• Place olives, sweet pepper strips, lemon slices, bay leaf, chile, fennel and coriander seeds in a two cup preserving jar, making sure the ingredients are well mixed. Pour over enough oil to cover.
• Seal the jar and set aside at room temperature for at least two weeks before using.
• Cooks note:.
• Do NOT add sliced garlic to an oil marinade such as this because of the possibility of botulism.
• If you store the marinade in the refrigerator, the oil will become claudy but it clears again as soon as it is returned to room temperature.
• Cooking time is marinating time.

CHICKEN MUFFULETTA WITH SPICY OLIVE RELISH MAYONNAISE

Steps:

• For Spicy Olive Relish Mayonnaise:.
• Combine the red peppers, jalapeno, garlic, mayonnaise and vinegar in a food processor and process until smooth. Scrape the mixture into a medium bowl and fold in the olive relish and parsley. Set aside.
• For Muffuletta.
• Heat the grill to high or the grill pan over high heat.
• Brush the chicken breasts with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes per side until golden brown and just cooked through. Remove from the grill, let rest 5 minutes then slice into ¼-inch thick slices on the bias.
• Slice bread in half horizontally and remove some of the bread from the bottom half leaving the rim intact. Spread some of the spicy olive relish mayonnaise on the bottom half of the bread, add a few tablespoons of the olive relish, add half of the cheese, half of the chicken and repeat with the remaining ingredients, (mayonnaise, olive relish, cheese, chicken) in that order.
• Spread the cut-side of the top of the loaf with more of the mayonnaise and place, mayonnaise-side down on the chicken. Wrap tightly in foil, place on a baking sheet and place bricks or a heavy cast iron pan on top. Refrigerate for at least 1 hour (to allow the flavors to meld) or overnight.
• Cut in half vertically and cut into wedges for easy handling and eating.

UNCLE LOUIE'S CHICKEN WINGS MARINARA(JAY LENO'S FAVORITE)

Steps:

• Preheat oven to 400 degrees F.
• If using whole wings, disjoint wings and remove tips; you should have 24 drumettes.
• In a large bowl, toss the chicken with the olive oil, garlic powder, salt and pepper. Place on a rack in a baking pan.
• Roast the chicken wings or drumettes in preheated oven until done, about 30 minutes.
• Meanwhile, to make sauce, place the marinara sauce, hot sauce and garlic in a blender or food processor and blend to puree garlic.
• When the wings are done, remove from the oven, and toss with half the sauce. Leave the oven on. Return wings to oven for 10 more minutes .
• Sprinkle the wings with parsley.
• Serve with the remaining sauce on the side to dip the wings into. Enjoy!
• This is good served with a good blue cheese or gorgonzola dip too!

ACEITUNAS A LA MADRILEñA (OLIVES A LA MADRILENE)

Steps:

• Rinse the olives in cold water and allow them to drain.
• Place olives in a bowl.
• Wash and trim scallions and put in bowl with olives.
• Dress with olive oil, vinegar and salt to taste, making sure olives are covered. Ratio of oil to vinegar is about 2:1. Stir well.
• Sprinkle with paprika, oregano and chopped garlic. Mix thoroughly.
• Marinate for an hour before serving.
• Enjoy with fresh bread and other tapas.