step by step directions. We've Made Cooking As Easy As 1-2-3!print recipe
ingredients 6 Anchovy Fillets (soaked in Milk overnight) 1 cup Pitted Kalamata Olives 1/4 cup Capers (roughly chopped) either packed in coarse salt or brined will work 3 tbsp Dijon Mustard 3 tbsp Red Wine Vinegar 1/2 cup Extra Virgin Olive Oil
instructionsTo make Tapenade: Combine all ingredients in a food processor and blend until smooth, homogeneous paste is formed, about 2 minutes. Transfer to a jar, cover tightly, and store in the refrigerator up to 6 weeks. Makes 2 cups.
ingredients 1/2 bulb Fennel (thinly sliced) Zest and supremes of 1 Orange 1 lb Arugula Leaves 3 tbsp White or Red Wine Vinegar 5 tbsp Extra Virgin Olive Oil Salt and Pepper
instructionsTo make Fennel Salad: Mix fennel, orange zest and supremes, arugula leaves, red/white wine vinegar, extra-virgin olive oil, salt & pepper together. Mario tip: if you don't like fennel use cabbage.
instructions Preheat the grill or broiler.
ingredients 1/2 cup tapenade (made in above steps) 3/4 cup extra virgin olive oil 2 tsp Fresh chopped Thyme Leaves, or 1 tsp dry 2 tsp Freshly ground Black Pepper Dash red pepper flakes
instructions In a large mixing bowl, mix ½ cup of tapenade, ¾ cup of the oil, the thyme, pepper, and red pepper flakes until well blended.
ingredients 6 attached Chicken Thighs
instructions Debone your chicken. Add chickens and toss to coat.
instructions Place the chicken skin side up on the grill, 8 to 10 inches from coals. If using broiler, start skin side toward the heat 5 to 6 inches from heat source. In either case, cook slowly about 15 to 20 minutes per side until skin is crisp and brown and juices run clear when bird is pricked with a sharp knife at thickest part of thigh. Set aside and keep warm. Mario tip: if you would like to grill the chicken more quickly you can weigh them down with an aluminum covered brick.
ingredients 1/4 cup extra virgin olive oil Salt and Pepper 2 cups shaved fennel salad 1 tablespoon tapenade 2 cloves garlic (sliced)
instructions Heat the remaining olive oil and sliced garlic over medium heat until the garlic is lightly browned. Add the fennel salad and toss until well heated but not browned. Season with salt and pepper and arrange on 4 plates. Place each pair of attached chicken legs over the fennel salad on each plate. Spoon 1 tablespoon tapenade over each half and serve immediately.