Best 6 Olive Branch Smoked Beef Tenderloin Olive Oil Mashed Potatoes Roasted Chili And Olive Ragout Recipes

OLIVE AND CHILI SAUCE

Steps:

• Place the olives in a bowl, add the chile and garlic, cover with olive oil, and season with salt and pepper, if necessary.
• This sauce may also be made in a food processor. Briefly pulse-chop the olives, then add the chile and garlic, and again briefly pulse-chop. Avoid over-processing and ending up with a paste.

CHILI MASHED POTATOES

Steps:

• Put the cut potatoes into a pot filled with the cold water, bring to a boil, and cook for about 20 minutes, or until a fork or knife pierces the potato chunks easily.
• While the potatoes are cooking, put the cream, butter, salt, pepper, and chili paste into a saucepan. Heat the cream until the butter melts, but do not allow the mixture to boil. Keep the mixture warm until you are ready to add it to the potatoes.
• When the potatoes are fully cooked, drain in a colander for 5 minutes to remove all excess moisture. It is important to rice the potatoes while they are still hot, because cold potatoes will become rubbery and starchy. Fill the ricer no more than half full. Squeeze the hot potatoes through the ricer and into a stainless steel bowl, being careful that the potatoes do not squeeze out the top of the ricer, which would cause lumps in the mashed potatoes. When all of the potatoes have been riced, stir in the hot cream and butter mixture with a wooden spoon and fully incorporate the seasoning, cream, and butter into the potatoes. Add the chopped chives and serve promptly. If the mashed potatoes must be held a few minutes, keep warm in a double boiler or in a bowl covered with plastic wrap and placed over hot water.

"SURF AND TURF" BEEF TENDERLOIN WITH MUSHROOM AND ASPARAGUS RAGOUT AND LOBSTER MASHED POTATOES

Steps:

• Heat the olive oil in heavy, large skillet over high heat. Sprinkle the beef with salt and pepper. Sear the beef in the skillet for 3 to 4 minutes on each side. Remove from the skillet and let rest. Add the butter and mushrooms to the same skillet and saute until the mushrooms are browned, about 4 minutes. Then, add the shallots, garlic and thyme, and saute for 2 minutes. Add the Beef Reduction to the mushrooms and bring to a boil. Reduce the heat to medium-high and simmer until slightly thickened, about 5 minutes. Add the asparagus and parsley. Season with salt and pepper. Divide the Lobster Mashed Potatoes among 4 plates. Arrange the beef fillets on the top of the potatoes. Spoon the mushroom and asparagus ragout over the beef and serve.
• Preheat the oven to 450 degrees F. Brush a heavy, large roasting pan with olive oil. Place the shank pieces in the prepared pan. Scatter the carrots and onions around the shanks. Roast until the meat is brown, about 25 minutes. Transfer the meat and vegetables to a heavy, large saucepan. Place the roasting pan over medium heat. Add the red wine and stir 1 minute, scraping up any browned bits, and then add to the meat and vegetables. Add the beef broth, 4 cups water and thyme sprigs. Bring to a boil, reduce the heat to medium and simmer until the liquid is reduced to 2 cups, about 3 hours. Strain the broth. Chill uncovered until cool, then cover and keep chilled.
• Cook the lobster in a large saucepan of boiling salted water until just opaque in the center, about 7 minutes. Transfer the lobster to a work surface and cool slightly. Remove the lobster meat from the shell. Cut the meat into 1-inch pieces. Bring 1/3 cup milk to a simmer in a medium saucepan. Add the lobster meat and set aside. Add the potatoes to a large pot of cold, salted water and bring to a boil. Cook until the potatoes are tender, about 20 minutes. Drain the potatoes, return to the pot and mash. Add the butter and the remaining milk. Mix together well. Add the lobster mixture to the mashed potatoes. Season the potatoes with salt and pepper.

HERBED OLIVE OIL MASHED POTATOES

Steps:

• Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
• Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Mash the potatoes with the milk and olive oil using a fork or potato masher. Stir in the chives, dill, parsley, 2 teaspoons salt and freshly ground pepper to taste.

OLIVE OIL MASHED POTATOES

Steps:

• Prick potatoes several times with a fork. Place on a piece of paper toweling and cook at 100 percent for 11 minutes, or until tender, in a 650- to 700-watt oven.
• Remove potatoes from oven. When cool enough to handle, halve each potato and scoop out flesh with a spoon. Pass through a ricer or place in a bowl and mash with a potato masher. Stir in oil and salt and pepper to taste. Serve hot.

OLIVE OIL MASHED POTATOES

Steps:

• Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
• Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.