View Full Version : Help me use this mixture of olive oil and sherry vinegar
12-12-2011, 08:36 AM
I was putting together a number of dishes during the weekend and accidentally mixed ingredients of one recipe with ingredients of another - and got one measurement mixed up.
As a result, here's the mistake I have leftover: 1 cup of olive oil mixed with 1 cup of sherry vinegar.
I know I could make a vinaigrette of some sort, but it would make so much. I'm looking for some more ideas. Maybe a marinade? If so, any thoughts? Any other ideas of what to do with my olive oil/sherry wine vinegar mixture?
12-12-2011, 12:09 PM
This is one recipe we really like...I make it often and I think it is the sherry vinegar that really makes it great. I know it doesn't use all that much of your "mistake"...but it is a tasty start:D
This calls for a 2 to 1 ratio, but I think I make them just about equal so your 1 to 1 may need just a little tweak...and I do use more than a total of 3 tbs...probably double.
Also I use a combo Italian/Greek/French olives (whatever I have)...not just Spanish as per the recipe...I just mix them all in without counting out 24, so that is probably why I like to have more of the oil/vinegar (same amount of herbs/spices though).
Marinated Spanish Olives
Cooking Light SEPTEMBER 2002
You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.
YIELD: 6 servings (serving size: 4 olives)
COURSE: Appetizers, Hors d'Oeuvres
24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Fresh rosemary sprigs (optional)
Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.
Amount per serving Calories: 49
Calories from fat: 66%
Saturated fat: 0.1g
Monounsaturated fat: 2g
Polyunsaturated fat: 1.4g
12-12-2011, 01:48 PM
Beachside, those olives are great!
My first thoughts were Spanish type foods, esp. Chimichurri sauce for meats, and also Gazpacho. Here are some from my files that we've enjoyed with the sherry vinegar, and you can adjust accordingly. (I have a nice chicken recipe in my real recipe cards I'll post ASAP) Hope these may be of interest.
Skirt Steak with Chimichurri Sauce
Recipe courtesy Emeril Lagasse, 2005
Inactive Prep Time: 2 hours 35 minutes
Cook Time: 18 minutes
Yield: 4 servings
1 cup extra-virgin olive oil
2/3 cup sherry wine vinegar
2 tablespoons lemon juice
1 cup chopped flat-leaf parsley
4 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh oregano leaves
3 tablespoons minced garlic
2 tablespoons minced shallots
3/4 teaspoon fresh cracked black pepper
2 1/2 teaspoons kosher salt
1/4 teaspoon crushed red pepper
1 (1 3/4 to 2-pound) skirt steak
In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add 1/4 teaspoon of the black pepper, 1/2 teaspoon of salt, and the crushed red pepper. Remove 1 cup of the chimichurri sauce from the processor and transfer to a non-reactive bowl, cover with plastic wrap and reserve at room temperature for up to 6 hours. (If cooking steak another day, refrigerate sauce and return to room temperature before serving.)
Season the steak with 1 teaspoon of the kosher salt on each side, as well as 1/4 teaspoon of the black pepper per side and place in a large, resealable plastic bag. Add the remaining chimichurri sauce from the processor. Seal bag and refrigerate the steak for at least 2 and up to 4 hours.
Preheat a grill to medium heat.
Once the steak has finished marinating, remove it from the refrigerator and let it come to room temperature for 30 minutes. Brush the excess chimichurri sauce off the steak and set the steak over the hot grill. Cook for 6 minutes on the first side. Rotate the steak 45 degrees, and cook another 6 minutes. Turn the steak over and continue to cook until the steak is done, about 6 to 8 minutes for medium-rare. Once cooked, lay the steak on a clean cutting board, and allow it to rest for 5 to 7 minutes before slicing across the grain into 2-inch wide strips. Serve with crusty bread and the reserved chimichurri sauce.
Spanish-Style Chicken with Crispy Chorizo and Chimichurri, Rachael Ray Show
Serve with Piquillo Pepper Orzo and Olive Buttered Green Beans alongside.
* 2 shallots, coarsely chopped
* 1 1/2 cups flat-leaf parsley leaves
* 8 sprigs thyme, leaves picked from stems
* 8 sprigs marjoram, leaves picked picked from stems
* Zest of 1 lemon
* 1/4 cup sherry vinegar or white wine vinegar
* Salt and ground black pepper
* 1/2 cup EVOO – Extra Virgin Olive Oil, plus additional for drizzling
* 3 teaspoons smoked paprika
* 2 teaspoons garlic powder
* 1/2 pound cured Spanish-style chorizo, skins removed and cut in half lengthwise
* 1 whole chicken, skin-on and quartered (2 breasts with wings attached and 2 thighs with legs attached)
Preheat oven to 425ºF.
In the bowl of a food processor, add the shallots, parsley, thyme, marjoram, lemon zest, vinegar, salt and pepper. Pulse the machine to chop everything up then stream in the EVOO with the machine running until it forms a smooth paste. Transfer the mixture to a small bowl and reserve. Rinse out the processor bowl and return it to the machine base.
In a small bowl, mix up some salt, pepper, the paprika and garlic powder, and rub the seasoning all over the chicken pieces. Gently loosen the skin from the chicken pieces and rub half of the herb paste (chimichurri) under the skin of each. Transfer the chicken to a baking sheet and into the oven. Roast until golden brown and the juices run clear, about 45 minutes. Once the chicken has been in the oven for about 20 minutes, toss the chorizo into the oven along with the chicken and let it crisp up.
Serve the chicken with the remaining chimichurri for topping at the table and Piquillo Pepper Orzo and Olive Buttered Green Beans alongside.
Yields: 4 servings
ROASTED TOMATO AND RED PEPPER GAZPACHO
Bon Appétit, July 2004
The gazpacho needs to be started a day ahead, so be sure to plan accordingly.
Makes 10 servings.
4 pounds plum tomatoes, halved
5 large red bell peppers, divided
4 medium-size red onions, divided
1/2 cup extra-virgin olive oil
3 cups water, divided
3 tablespoons Sherry wine vinegar [I use more]
1 teaspoon hot pepper sauce [I use more]
1 English hothouse cucumber, peeled, halved lengthwise, finely chopped (about 2 cups)
Extra-virgin olive oil preparation
Preheat oven to 450°F. Place tomatoes on large rimmed baking sheet. Cut 4 peppers into 1-inch pieces; place on another rimmed baking sheet. Cut 3 onions into 1-inch pieces; add to peppers. Drizzle 1/2 cup oil over vegetables, tossing to coat. Sprinkle with salt. Roast vegetables until soft and slightly charred, about 50 minutes, switching positions of pans after 25 minutes. Puree half of vegetables with pan juices in processor until smooth. Add 1 cup water; process until very smooth. Transfer mixture to large bowl. Repeat with remaining vegetables and 1 cup water. Cover gazpacho; chill overnight.
Mix remaining 1 cup water, vinegar, and hot pepper sauce into gazpacho. Season to taste with salt.
Finely dice remaining bell pepper and onion; mix with cucumber. Pour gazpacho into bowls; top with diced vegetables and a drizzle of oil.
12-12-2011, 02:06 PM
Here's the one that uses the combo as a BBQ/grilling baste, and you could add it to the marinade in place of the plain olive oil. I usually do smaller amounts of chicken and have also cooked chicken in pieces instead of butterflied. I've done this chicken indoors on the stovetop grill and in the oven, besides grilling outside and it's wonderfully flavorful.
Chicken with Sherry Vinegar-
Brown Sugar Barbecue
Recipe adapted from Grady Spears
For the Marinade:
1/4 cup olive oil (more or less)
2-3 cloves finely minced garlic
Juice of 2-3 lemons
Salt & Pepper
For the Barbecue Baste:
2 tablespoons olive oil
2 shallots, coarsely chopped
4 cloves garlic, coarsely chopped
1 cup sherry vinegar
1/4 cup dark brown sugar
6 plum tomatoes, coarsely chopped
1 1/2 cups homemade chicken stock or low-sodium canned
1 tablespoon Spanish paprika
Kosher salt and freshly ground pepper
For the Chicken: 4 whole chickens (about 2 1/2 pounds each), butterflied
1/4 cup olive oil
Kosher salt and freshly ground pepper
Mix together the olive oil, garlic, and lemon juice in a large shallow pan or baking dish. Add the seasoned chickens and turn to coat. Cover and marinate in the refrigerator for at least 2 hours or up to 4 hours.
Make the BBQ Baste:
Heat the olive oil in a medium saucepan over medium-high heat until almost
smoking. Add the shallots and garlic and cook, stirring occasionally, until
they soften, 4 to 5 minutes. Add the vinegar and reduce the mixture by
half. Add the brown sugar, tomatoes, broth and paprika, stir and bring to a
boil. Reduce the heat to medium and simmer for 20 minutes, stirring
Transfer the mixture to a food processor and blend until smooth. Return the
mixture to a clean medium saucepan and cook over low heat, stirring
occasionally, until thickened, 15 to 20 minutes. Season with salt and
pepper to taste. Cool the mixture to room temperature. (Mixture may be
refrigerated, covered, for up to 3 days; use at room temperature.) Makes 2
to 2 1/2 cups.
Preheat a gas or charcoal grill to medium high. Remove each chicken from the marinade and shake off any excess (discard the used marinade). Lightly brush chicken with more oil if needed. Grill, skin-side down or facing the heat, without turning, until the skin is golden brown and crisp, 4 to 5 minutes.
Turn and continue to grill until cooked through, 15 to 20 minutes, turning
occasionally and basting with the barbecue sauce every 3 minutes.
Place the chicken on a large platter and serve.
Makes 8 Servings
12-12-2011, 08:44 PM
It's not like you have to use it all at once. put in a jar, label it, and refrigerate to use as needed.
12-20-2011, 02:07 PM
It's been almost two weeks since I've posted and I got all tied up with baking.
My sherry wine vinegar and olive oil is still sitting on the counter. Is it still good? The recipes sound great and I'm ready to put them to use!
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