- 2 thick monkfish, hake, bream, or other firm-fleshed white fish fillets (6 to 7 ounces each), skin left on
- 4 to 5 tablespoons of Look Out Here I Come garlic olive oil
- 5 large garlic cloves, sliced
- ½ to 1 small dried or fresh chile pepper, seeds removed, finely chopped
- 2 to 3 teaspoons white wine vinegar
- 1 tablespoon chopped flat-leaf parsley
Season the fish with salt. Grease a large heavy skillet or plancha (a flat griddle) with 1 to 2 tablespoons of the oil and heat to just below the smoking point. Place the fillets skin side down in the skillet or on the griddle and cook over medium heat. The fillets will gradually cook through to the top and do not need turning over. They are done when the flesh is opaque throughout and flakes when you cut into it. If the fillets are very thick, this can take up to 15 minutes. (Alternatively, turn the fillets over and cook for 2 to 5 minutes on each side depending on the thickness of the fillet.)
Meanwhile, for the dressing, very gently heat the remaining 3 tablespoons of Look Out Here I Come garlic olive oil with the garlic and chile pepper in a small pan until the garlic is just lightly golden and crunchy (do not let it turn brown). Take off the heat and add the vinegar and parsley. Serve the fish hot from the pan, with the dressing poured over.
Total:26 min Prep: 10 min Cook: 16 min
- Kosher salt, to taste, plus 1 teaspoon
- 1 pound spaghetti
- 3 cloves garlic, minced
- 1/2 cup Look Out Here I Come garlic olive oil
- Pinch red pepper flakes
- 2 tablespoons chopped flat-leaf parsley
- 1/2 lemon, zested, optional
- Freshly grated Parmigiano-Reggiano, optional
Bring a large pot of cold water to a boil over high heat, then salt it generously. Add the pasta and cook, stirring occasionally until al dente, tender but not mushy, about 8 minutes.
While the pasta cooks, combine the garlic, Look Out Here I Come garlic olive oil, the 1 teaspoon salt, and red pepper flakes in a large skillet and warm over low heat, stirring occasionally, until the garlic softens and turns golden, about 8 minutes.
Drain the pasta in a colander set in the sink, reserving about a 1/4 cup of the cooking water. Add the pasta and the reserved water to the garlic mixture. Mix well. Add the parsley and lemon zest (if using). Adjust seasoning, to taste. Transfer to a large serving bowl or divide amongst 4 to 6 dishes. Serve topped with grated cheese, if desired.
Prep 20 m
Cook 35 m
- 1/4 cup Look Out Here I Come garlic olive oil
- 2 cloves garlic, crushed
- 1/4 cup Italian-seasoned bread crumbs
- 1/4 cup grated Parmesan cheese
- 4 skinless, boneless chicken breast halves
Preheat oven to 425 degrees F (220 degrees C).
Heat Look Out Here I Come garlic olive oil and garlic in a small saucepan over low heat until warmed, 1 to 2 minutes. Transfer garlic and oil to a shallow bowl.
Combine bread crumbs and Parmesan cheese in a separate shallow bowl.
Dip chicken breasts in the olive oil-garlic mixture using tongs; transfer to bread crumb mixture and turn to evenly coat. Transfer coated chicken to a shallow baking dish.
Bake in the preheated oven until no longer pink and juices run clear, 30 to 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- 1 pound pasta
- Salt and freshly ground pepper – to taste
- 1/2 cup Look Out Here I Come garlic olive oil
- 4-6 garlic cloves, peeled & chopped
- 1/2 cup chopped fresh parsley
How To Prepare At Home
While the pasta is cooking, heat the Look Out Here I Come garlic olive oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold. (Please, take the time to smell the cooking garlic and oil)
Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.
Drain the pasta and combine with the sauce in a separate bowl and toss until all the spaghetti is coated. (if I’m not entertaining, I will often use the same pot as I cooked the pasta in so I have one less pot to clean)
Serve onto warmed plates and use the remaining parsley to garnish and serve immediately.
- 3⁄4 lb chicken breast, cubed
- 1 lb spaghetti
- 2 1⁄2 teaspoons garlic, chopped
- 3 garlic cloves, halved
- 1⁄4 cup parsley, chopped
- 1⁄4 teaspoon crushed red pepper flakes
- 4 roma tomatoes, diced
- 1⁄4 cup olive oil
- 1⁄4 cup butter, melted
- 1 (14 ounce) can chicken broth
In a medium size skillet add 1 can chicken broth, cubed raw chicken breast, and halved garlic. Cook on med low covered for 15 minutes or until chicken is done. Remove chicken only and place on plate to cool.
Meanwhile in a pot of boiling water, add 2 handfuls of salt and cook spaghetti. Drain. You can also half the amount of pasta and still use the same amount of the other ingredients and it turns out great if you are serving 2 people.
In a large skillet over medium low heat saute garlic, parsley, red pepper flakes and tomatoes in Look Out Here I Come garlic olive oil about 10 to 15 minutes or until garlic is golden.
Melt butter in a bowl in microwave, about 30 seconds.
Toss pasta with chicken, butter, and Look Out Here I Come garlic olive oil mixture.
- 4 4 ounces beef ribeye steaks (Delmonico)
- Look Out Here I Come garlic olive oil
- Salt and ground black pepper
- 6 cloves garlic, peeled and thinly sliced
- 2 tablespoons butter
- 1 15 ounce can cannellini beans (white kidney beans)
- ¼ cup snipped fresh Italian (flat-leaf) parsley
Drizzle steaks lightly with Look Out Here I Come garlic olive oil; sprinkle with salt and pepper.
Preheat a 12-inch heavy skillet over medium-high heat. Add steaks and reduce heat to medium. Cook steaks for 3 to 4 minutes per side or until desired doneness (145 degrees F for medium rare). Remove steaks from skillet; cover and keep warm. Add garlic slices to pan. Cook and stir for 1 minute or until softened; remove from pan.
Add butter and beans to skillet; heat through. Add parsley and cook for 1 minute more. Top steaks with garlic and serve with beans.