Chef James Grier is pleased to offer these recipes, created specifically for use with The Gourmet Exchange Olive Oils. You can purchase the Olive Oils online or at our farmers market locations. Enjoy!

Pasta Arrabiata

For use with the Roasted Garlic Arrabiata Olive Oil

The concept of this olive oil comes from my sheer love of pasta. As much as I love to make bolognese and other meat sauces, there are times when I want something light, fast and simple with great flavor. Timing is the key to this dish, so have your cheese grated (finely grated or small, not in strands) and refrigerated ahead of time, place your strainer in the sink and have your bowl ready once the pasta has been strained.

Ingredients:

Additional Items:
Box Grater (for grating cheese); Large Strainer; Non-reactive shallow bowl; 2 large forks or a wooden spoon; peppermill with whole black peppercorns.

Method

Add 9 cups water to a 3.5 qt (minimum) or larger saucepan and 1 Tbsp kosher salt. Bring to a boil, then add spaghetti. Lower the flame slightly but maintain the boiling water and stir gently with a wooden spoon to break the spaghetti apart, then boil 10 to 12 minutes, stirring occasionally with a wooden spoon. Turn burner off and pour pasta into your strainer in the sink. Place strainer in a non-reactive bowl and immediately add 1 Tbsp of the Arrabiata oil and toss with two forks or with a wooden spoon. Add pecorino romano cheese in increments of 1 Tbsp each, then add the additional 1/2 Tbsp. Add the remaining 1/2 Tbsp of Arrabiata oil, then add freshly ground black pepper to taste from your peppermill.

Serves 2 to 3 people.

Ingredient Notes: Pecorino Romano Cheese should be finely grated from a block and not pre-packaged. Thick spaghetti is often labeled No. 7 or No. 8 thick spaghetti. Parmesan Cheese can be used in place of Pecorino Romano if preferred.

      Recipe Provided Courtesy of The Gourmet Exchange, LLC
      Created by Chef James Grier

Garlic Seared Scallops with Spanish Oil

For use with the Classic Spanish Oil

The Classic Spanish Oil pairs well with seafoods such as shrimp, scallops, and fillets such as Chilean Sea Bass and Wild Salmon. This recipe can be prepared and cooked in less than 15 minutes. You can also sautè spinach or broccoli rabe with this olive oil, and place the scallops over when finished.

Ingredients:

Additional Items:
Sautè Pan (preferably stainless steel)

Method

Add 1/2 Tbsp Spanish Oil to a medium size sautè pan and set flame to low. Add scallops to a non-reactive bowl and toss with remaining 2 tsp of the Spanish Oil, kosher salt, black pepper and chopped garlic. Adjust the flame to medium, and when pan begins to smoke add the unsalted butter, as soon as it sears and melts add the scallops (do not overcrowd pan, add scallops in 2 increments if necessary). Cook about 5 minutes on both sides, remove from heat and drizzle a touch of additional oil if desired.

Ingredient Notes: Chopped garlic (preferably by Goya) in a jar can be purchased at your local food store.

      Recipe Provided Courtesy of The Gourmet Exchange, LLC
      Created by Chef James Grier

Pasta Oreganata

For use with the Herbed Garlic Oreganata Olive Oil

The Roasted Garlic Arrabiata was created to infuse dried pasta, however if you prefer a milder tasting olive oil, substitute and use the Herbed Garlic Oreganata. Infused with garlic, thyme, oregano and kosher salt, this oil will compliment your pasta dish just as well. Make sure to shake the bottle well to add the seasonings to the pasta after straining.

Ingredients:

Additional Items:
Box Grater (for grating cheese); Large Strainer; Non-reactive shallow bowl; 2 large forks or a wooden spoon; peppermill with whole black peppercorns.

Method

Add 9 cups water to a 3.5 qt (minimum) or larger saucepan and 1 Tbsp kosher salt. Bring to a boil, then add spaghetti. Lower the flame slightly but maintain the boiling water and stir gently with a wooden spoon to break the spaghetti apart, then boil 10 to 12 minutes, stirring occasionally with a wooden spoon. Turn burner off and pour pasta into your strainer in the sink. Place strainer in a non-reactive bowl and immediately add 1 Tbsp of the Oreganata oil and toss with two forks or with a wooden spoon. Add pecorino romano cheese in increments of 1 Tbsp each. Add the remaining 1 Tbsp of Oreganata oil, then add freshly ground black pepper to taste from your peppermill, and a touch of additional kosher salt if necessary.

Serves 2 to 3 people.

Ingredient Notes: Kosher salt made by Diamond Crystal; Pecorino Romano Cheese used in this recipe is made by Rienzi. Thick spaghetti is often labeled No. 7 or No. 8 thick spaghetti. Parmesan Cheese can be used in place of Pecorino Romano if preferred and should be grated from a block and not pre packaged.

      Recipe Provided Courtesy of The Gourmet Exchange, LLC
      Created by Chef James Grier