Seafood Boil Grilled Rosemary Bread With Olive Oils From Spain Recipes

SEAFOOD BOIL & GRILLED ROSEMARY BREAD WITH OLIVE OILS FROM SPAIN

Steps:

• Instructions
• First, prepare the summer herb vinaigrette. Combine the shallot, garlic, fresh herbs, and red chili flakes in the bowl of a food processor, and pulse until finely chopped. Add the red wine vinegar and season with sea salt and pepper. With the food processor running on low, pour in the Extra Virgin Olive Oil from Spain in a slow and steady stream until the oil is incorporated and the vinaigrette is smooth and beautiful. Chill in the fridge while you crack on with the seafood boil.
• Combine the potatoes, onions, and garlic in a very large stockpot. Pour in the wine and 4 cups of water, then add the Old Bay, sea salt, thyme, bay leaf, and sausage. Bring the mixture to a boil over medium-high heat, cover, and cook for 15 minutes.
• Add a layer of corn, then the lobsters, then the clams and mussels. Cover and cook until the lobsters have turned bright red and the clams have opened, about 15 minutes. When there are 5 minutes of cooking time remaining, add the shrimp to the top of the seafood mixture. Using a large colander, carefully drain the liquid from the pot, reserving the broth.
• While the seafood boil is cooking away, heat a grill (or grill pan) over medium heat. Brush both sides of the bread slices with Extra Virgin Olive Oil from Spain, then sprinkle over the rosemary, sea salt, and pepper. Grill until toasted with beautiful grill marks on each side, about 5 minutes.
• Pour the seafood, potatoes, and corn onto a large picnic table covered with newspaper (or the paper of your choice). Spoon over a few tablespoons of the summer herb vinaigrette, then drizzle over an extra hit of Olive Oil from Spain. Serve with remaining vinaigrette, lemons, the reserved broth, and that incredible grilled bread.
• This recipe created by Dennis Prescott is in partnership with Olive Oils from Spain.

GRILLED ROASTED GARLIC-ROSEMARY BREAD

Steps:

• Put the garlic, rosemary, and olive oil in a small skillet and heat slowly until the oil just begins to simmer. Turn the cloves over in the oil and saute for 10 minutes longer. Remove from the flame and let cool for 15 minutes.
• Remove the garlic cloves from the oil (reserve the oil) and mash them to a paste with a knife or mortar and pestle. Take the leaves off the rosemary sprig and finely mince them. In a bowl, combine the garlic paste, minced rosemary, and butter and stir until smooth. Season with salt and pepper.
• Cut the baguettes in half lengthwise. Spread the cut sides with the seasoned butter and drizzle with a little of the oil used to bake the garlic. Sprinkle with the Parmesan, close the baguettes back up and wrap each in aluminum foil. Cook over medium heat on the grill or in a bed of slow coals for 10 to 15 minutes. Cut into 2-inch-wide slices and serve immediately.

ROSEMARY GRILLED BREAD

Steps:

• Cut the bread into about 12 slices, about 3/4 of an inch thick.
• Lightly coat both sides of the bread with olive oil.
• To your liking sprinkle sea salt, pepper and rosemary on one side of the bread slices. Lightly press down on the spices to help them stick, then flip the slices over and sprinkle the spices on the other side.
• Grill over medium high heat about 5 minutes on each side, until the bread is toasty and light grill marks appear.
• This bread is excellent for bruschetta or dips or just to eat plain! So good! :).

GRILLED CAJUN SEAFOOD BOIL

Steps:

• Heat a grill to about 375 degrees F.
• Add potato pieces to a large pot of water and bring to a boil. Simmer for 10 minutes, just to jump-start the cooking process. Drain.
• Arrange 4 (12x18-inch) sheets of Reynolds Wrap® Heavy Duty Aluminum Foil on a clean work surface.
• Divide the shrimp, slightly cooked potatoes, kielbasa and corn atop the 4 pieces of foil, piling in the center. Add 1 tablespoon butter to each pile. Drizzle each with 1 tablespoon olive oil, sprinkle with Worcestershire sauce and sprinkle generously with Creole seasoning. Squeeze a lemon wedge over each pile and add the rind to the mixture. Sprinkle with black pepper.
• Wrap each piece of foil into a tightly sealed pouch. Place on the grill. Cover. Allow to cook and steam for 15 to 18 minutes until the shrimp and potatoes are cooked through.
• Serve by carefully unwrapping the foil and serving with slices of bread and hot sauce.

SHRIMP BOIL ON THE GRILL

Steps:

• Cut four 12-inch sheets of aluminum foil. Mix shrimp, potatoes, sausage, and corn together. Add an equal portion to the center of each sheet of foil.
• Fold up the sides of the foil packets. Add 1/2 tablespoon olive oil, 1 pat of butter, 1 teaspoon seafood seasoning, 1 teaspoon garlic, salt, and pepper to each packet. Squeeze 1 lemon wedge into each and leave it in the packet. Toss mixture gently to combine. Fold foil over to seal packet fully.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill packets until shrimp is opaque and vegetables are tender, about 15 minutes. Garnish with parsley.

GRILLED BREAD WITH OLIVE OIL

Steps:

• Prepare barbecue (medium-high-heat). Brush both sides of bread generously with oil; season with salt and pepper. Grill until golden, about 1 minute per side.

ROSEMARY OLIVE OIL BREAD

Steps:

• ADDITIONAL INGREDIENT: 2 cups basic bread sponge (from my basic bread sponge recipe - this takes an additional day to make).
• I made this with the originally recommended amount of salt. I'd suggest halving the salt unless you like really salty bread.
• Measure the rosemary *after* chopping.
• In a bowl, dissolve the yeast in the water. Allow to proof for three minutes.
• Stir the sponge and 3 tablespoons oil into the water, breaking the sponge up using your hands or a spoon. Stir in the rosemary and salt.
• Add 3 cups of the unbleached flour, the whole wheat flour, and salt and mix, scraping and folding until the dough gathers into a single mass which will be wet and sticky with strands hanging from your fingers.
• Turn the dough out onto a lightly floured surface and allow to rest for 3 minutes. knead in as much of the 1/3 cup of flour as is required to make a smooth, elastic and only slightly sticky dough (use as little flour as is possible). Shape into a ball.
• Place the dough in a lightly oiled bowl, brush the top of the dough with additional oil, and cover with plastic wrap and refrigerate overnight.
• Remove from the refrigerator and allow to warm-up in a draft-free spot for two hours.
• Sprinkle a baking sheet without sides generously with cornmeal. On a floured work surface, halve the dough and then shape one piece into a ball, pressing to remove any large bubbles at the edges. Place the dough-ball on the baking sheet, being sure to put the seam on the bottom. Repeat with the second ball, leaving 3 to 4 inches between the two. Cover with plastic and allow to rise until doubled, in a draft-free location. This should take 2-2 1/2 hours. These loaves will be flat and wide.
• Preheat the oven for at least thirty minutes along with a baking stone or tiles on the middle rack to 425. Place a baking pan with decent sides on the bottom shelf. Boil two cups of water. Brush the loaves again with oil and then, using a razor blade, make a tic-tac-toe pattern in the top of each of the loaves - do not tear the dough, you want to cut it. Pour the boiling water into the baking pan. Slide the loaves off the sheet and onto the stone.
• Bake for 20 minutes, reduce the temperature to 350 and then bake for another 30-35 minutes until the loaves are a light golden brown and hollow sounding when tapped on the bottom. When done, brush with additional olive oil and transfer to cool on a rack.