Updated: 06/13/2016 4:04 PM | Print Story |  Email

Dinner for Dad

With Father’s Day right around the corner it’s time to head to store and get ready for the perfect Dad’s Day Meal.  Owner of The Olive Grove in Mendota Heights, Natalie Jaeger, show us a Smoked Salmon Tarte for an appetizer, a great Chimichurri Sauce to add to your steak and brownies for desserts!

Deal: Mention Twin Cities Live through end of business on Tuesday, June 14th and get 30% off one bottle of the Garlic Olive Oil at The Olive Grove.

 

Smoked Salmon Tartare

2 cups diced smoked salmon
1/4 cup diced red onions
1/4 cup capers
1/4 cup The Olive Grove's Ultra Premium Extra Virgin Olive Oil (preferably peppery)
1/8 cup juice from fresh lemon
Fresh ground pepper
1/2 cup sour cream
8 tsp chopped dill
Wafer crackers

In a medium bowl combine salmon, onion, capers, olive oil and lemon juice and mix.  Season with pepper.  Combine sour cream and dill in a small bowl and mix.  Top each cracker with tartare mix and small dollop of dill sour cream.

 

Chimichurri Sauce for Grilled Meats and Veggies

1 1/2 cup firmly packed, fresh flat-leaf parsley
8 garlic cloves, chopped
2 T oregano leaves, fresh
3/4 cup The Olive Grove's Ultra Premium EVOO, such as Arbosana, Picual or Milanese Gremolata flavored oil
Sea Salt
Freshly ground pepper
1/4 t red pepper flakes
3 T The Olive Grove's Champagne Vinegar

Finely chop parsley, garlic and oregano, or throw into a food processor.  Combine the parsley mixture with the olive oil in a small mixing bowl. Add salt, pepper and red pepper to taste.  Add the vinegar just before serving. 

The mixture may be refrigerated for a couple of hours, but be sure to bring back to room temperature before serving. 

Choose your favorite cut of meat, such as flank or hangar steak, and throw it on the grill with a simple salt and pepper rub and cook to your desired temperature.

Drizzle the Chimichurri over the meat, vegetables, potatoes or anything else you'd like!

 

Brownies

1/2 lb Bittersweet chocolate
1/2 cup + 2 T The Olive Grove's Blood Orange olive oil or Roasted French Walnut Oil
4 eggs
3/4 cup ground almonds
1 cup granulated sugar
1 tsp baking soda
1/2 cup all-purpose flour

Preheat oven to 350 degrees.  Grease an 8x10 inch baking pan.  Break the cholate into pieces and place on the top of a double boiler to melt.  Add the olive oil and stir to blend. Remove from heat and set aside.  In another bowl, combine the eggs, ground almonds and sugar.  Add to the melted chocolate and stir to blend.  In another bowl, combine baking soda and flour.  Sift into the chocolate mixture. Stir to blend. Transfer the batter to the pan and bake for 20-25 minutes. Remove pan from the oven.  Let cool completely.