A couple of weeks ago, I was invited to a media event at 49-B Heirloom Kitchen. The restaurant, helmed by Chef Erika Aquino, and Doña Elena Olive Oil have partnered to create a special menu for the holidays using Doña Elena Olive Oils.
THE DIFFFERENT DOÑA ELENA OLIVE OILS
The different types of Olive Oils can be confusing, especially for people who don’t spend their free time glued to the Food Network. 
Doña Elena Extra Virgin Olive Oil
- this is the olive oil taken from the first cold pressing
- light and fruity flavors
- don’t use this for frying because the high temps will just destroy the delicate aromas
- best for salad dressings, dips or to drizzle over food
- more expensive
Doña Elena Pure Olive Oil
- general use olive oil
- for sauteeing / everyday cooking
Doña Elena Pomace
- extracted from the pulp
- least expensive olive oil
- used for frying, deep-frying, etc…
Doña Elena uses olives from Andalucia; a combination of two types of olives, hojiblanca and picual, that makes it a good source of high levels of good fats and antioxidants. Each bottle contains 80% monounsaturated oleic acids.
FESTIVE FLAVORS HOLIDAY MENU
The holiday menu is called Festive Flavors Holiday Menu for Doña Elena, and lucky us, we got to try them all!
These dishes are available on 49-B Heirloom Kitchen’s Festive Flavors Holiday Menu for Doña Elena, starting on Sunday, 20 November 2016 throughout January 17. Diners who avail of this special menu will get the chance to receive a special gift pack from Doña Elena and winners will be announced 4th week of January 2017. Details will be announced on Doña Elena fan pages: doñaelenacuisineraclub on Instagram and Facebook.
Grilled Shrimp on Patacones with Chilled Cucumber Yogurt Soup Shooters
Grilled Parrot Fish with Red Onion and Olive Relish
Olive and Chorizo Stuffed Roast Chicken
Cuban Beef Stew with Yellow Rice
Cheese Panna Cotta
I apologize for some of the blurry pictures – they were taken indoors where the lighting was not optimal.
As expected from 49-B Heirloom Kitchen, the dishes were delicious. Of course, all the dishes made use of healthy Doña Elena Olive Oil products. My favorite dish is a toss-up between the Grilled Parrot Fish and the Olive and Chorizo Stuffed Roast Chicken. I liked the light, but flavorful grilled fish, and overall, the dish harmonized. However, I really loved the Olive & Chorizo stuffing. I would be happy just eating the stuffing even without the chicken.
The Cheese Panna Cotta is a real winner! Ever since I had olive oil ice cream, I have been on the lookout for similar stuff. Even though this panna cotta is swimming on a pool of lemon-infused olive oil, it’s actually not nakakaumay. It feels healthy, yet decadent. 
Most of us couldn’t get enough of it. Some even called it life-changing!
If you would like to make the dishes yourself, THE RECIPES ARE SHARED BELOW!
49-B Heirloom Kitchen is located in Quezon City.
146 Sct. Gandia Street Brgy. Sacred Heart Quezon City, Philippines
Facebook: @49bheirloomk
Call (02) 653 3711
RECIPES
Chef Erica Aquino of 49-B Heirloom Kitchen was gracious enough to share her recipes, and they said I could share them with you, so, HERE THEY ARE! Enjoy!
My favorite thing out of all these dishes that we were able to try is the Olive & Chorizo Stuffing. Even though it sounds complicated with lots of ingredients, I am planning to prepare it for Christmas. Even without the chicken. It’s really good.
The crowd favorite was the Cheese Panna Cotta – it just works so well with the lemon-infused olive oil! Make sure to try the recipe for your dessert!
The Grilled Shrimp on Patacones is also unique – the fried green saba chips have that hint of mystery that will have your guests wondering what that sweet “bread” was that you served with the shrimp. It’s not the usual boring appetizer!
The Grilled Parrot Fish was also delicious – great if you want to serve a light dish.
Grilled Shrimp on Patacones
Spiced grilled shrimp with tapenade mayonnaise and pico de gallo on fried green saba chips
Serves 8
Ingredients:
Grilled Shrimp
16 Fresh Medium-Sized Shrimps, peeled and deveined
Salt and Pepper, as needed
¼ tsp Sweet Spanish Paprika
1 Tbsp Minced Garlic
2 Tbsp Doña Elena Extra Virgin Olive Oil
Tapenade Mayo
½ cup Mayonnaise
¼ cup Doña Elena Sliced Black Olives
½ tsp Minced Garlic
½ tsp Chopped Fresh Dill
1 tsp Chopped Fresh Parsley
1 Tbsp Crumbled Feta Cheese
½ tsp Lemon Zest
1 Tbsp Lemon juice
Salt and Pepper, as needed
Pico de Gallo
3 Tomatoes, deseeded and diced
1 Medium Onion, diced
3 Tbsp Chopped Cilantro
1 Tbsp Lemon Juice
Patacones
4 Large Green Saging na Saba, peel and cut into 4 rounds
Oil for frying
Salt, as needed
Cilantro Leaves for Garnish
Procedures:
Grilled Shrimps: In a bowl, season shrimps with salt, pepper, paprika, garlic and Doña Elena extra virgin olive oil.
Preheat grill or grill pan over high heat. Brush grill with oil to prevent shrimps from sticking. Grill marinated shrimps for 1-2 minutes on each side or until shrimp is opaque.
Tapenade Mayonnaise: Put the mayonnaise, Doña Elena black olives, garlic, fresh herbs, feta cheese, lemon zest, and lemon juice in a food processor. Blend together until smooth. Season with salt and pepper to taste and set aside.
Pico de Gallo: In a separate bowl, mix together the diced tomatoes, onions, lemon juice, and chopped cilantro. Refrigerate until ready to use.
Patacones: Preheat frying oil in a shallow pan over medium heat. Fry the chunks of saba until lightly browned on both sides. Remove saba from oil and flatten by placing the bottom of a plate or a clean can over the saba and press down gently. Return the flattened saba to the hot oil and fry for about a minute or until golden brown and crispy. Remove chips from oil and drain excess oil with paper towels. Season chips with salt.
To assemble dish: Take a piece of patacones and spread half a teaspoon of tapenade mayonnaise on it. Top it with a piece of grilled shrimp and spoon half a teaspoon of pico de gallo over the shrimp. Garnish with whole cilantro leaves.
Chilled Cucumber Yogurt Soup Shooters
You can serve this with the Grilled Shrimp on Patacones.
Serves 12
Ingredients:
1 Large Cucumber, peeled,
deseeded and cut in chunks
¾ cup Plain Yogurt
1 Tbsp. Chopped Shallots
1 Small Garlic Clove
1 tsp Fresh Dill
1 tsp Chopped Parsley
½ tsp Fresh Tarragon
2 Tbsp Lemon Juice
4 Tbsp Doña Elena Olive Oil,
and extra for drizzling
Salt and Pepper, As Needed
Fresh dill for Garnish
Procedure:
Puree ingredients in a blender until smooth. Season with salt and pepper to taste. Refrigerate overnight. Season more with salt and pepper before serving.
To serve, pour soup in shot glasses, drizzle top with a bit of Doña Elena extra virgin olive oil and garnish with a small sprig of dill.
Grilled Parrot Fish with Red Onion and Olive Relish
with Chimichurri and Warm Greek Orzo Salad
Serves: 2
Ingredients:
Red Onion and Olive Relish
¼ cup Red Wine Vinegar
1 cup No-Sugar Added Natural Apple Juice
¼ tsp Salt
¼ tsp Pepper
1 Small Red Onion, thinly sliced
½ Small White Onion, thinly sliced
10 Doña Elena Pitted Green Olives, sliced lengthwise
5 Doña Elena Pitted Black Olives, sliced lengthwise
Warm Greek Orzo Salad
½ cup Uncooked Orzo or Risoni Pasta
1 ½ cup Chicken Stock
5 Doña Elena Pitted Black Olives, sliced
5 Cherry Tomatoes, cut in half
¼ cup Diced, Peeled and Deseeded Cucumber
1 Tbsp. Chopped Shallots
1 Tbsp. Crumbled Feta Cheese
3 Tbsp. Lemon Juice
1 tsp. Chopped Dill
2 tsp. Chopped Parsley
3 Tbsp. Doña Elena Extra Virgin Olive Oil
Salt and Pepper, As Needed
Chimichurri
3 Tbsp Chopped Cilantro
3 Tbsp Chopped Parsley
1 Big Garlic Clove, finely grated
¼ cup Doña Elena Extra Virgin Olive Oil
Grilled Parrot Fish
1 Parrot Fish Fillet, skin off and deboned
Salt and Pepper, as needed
¼ tsp. Spanish Paprika
½ tsp. Chopped Dill
Minced Garlic
Doña Elena Extra Virgin Olive Oil, as needed
Lemon Slices and Parsley Sprigs for Garnish
Procedure:
Red Onion and Olive Relish: In a non-metal bowl, mix together red wine vinegar, apple juice, salt, and pepper. Add red and white onion, and the sliced Doña Elena black and green olives to the juice mixture. Let the relish marinate in the refrigerator for at least 24 hours.
Greek Orzo Salad: Let chicken stock boil in a pot over high heat. Add uncooked orzo pasta and stir occasionally to avoid sticking. Cook pasta for 10 minutes or until preferred doneness is achieved. Drain pasta in a colander.
Transfer pasta to a bowl and add lemon juice, chopped herbs and Doña Elena extra virgin olive oil.
Add sliced Doña Elena black olives, cherry tomatoes, cucumbers, shallots, and feta cheese. Mix together until well combined. Season with salt and pepper to taste.
Chimichurri: Mix together cilantro, parsley, garlic, and Doña Elena Extra Virgin Olive Oil. Set Aside.
Grilled Parrot Fish: Pat dry fish fillet. In a shallow dish, season fillet with salt, pepper, paprika, chopped dill and minced garlic. Drizzle with Doña Elena extra virgin olive oil and let marinate for 30 minutes up to 4 hours in the refrigerator. Remove from refrigerator at least 20 minutes before grilling.
Preheat grill or grill pan over high heat. Grill parrot fish for 4-5 minutes on each side or until fish is easily flaked with a fork.
To assemble dish: Top grilled parrot fish with red onion and olive relish and serve with warm Greek orzo salad and chimichurri on the side. Garnish with slices of lemon and sprigs of fresh parsley.
Olive and Chorizo Stuffed Roast Chicken
and Homemade Gravy
Serves 8
Ingredients:
Roast Chicken:
1 Whole Roasting-Size Chicken
Salt and Pepper, As Needed
½ tsp Smoked Spanish Paprika
2 Tbsp Minced Garlic
¼ cup Doña Elena Extra Virgin Olive Oil, plus more for drizzling
Zest and Juice of 1 Whole Lemon
Olive and Chorizo Stuffing:
3 one-inch thick slices of Baguette, cut in cubes
½ cup milk
3 Tbsp Doña Elena Extra Virgin Olive Oil
¼ cup Chopped Onion
2 Tbsp Minced Garlic
¼ cup Chopped Spanish Chorizo such as Pamplona or Bilbao
40g of Cleaned and Chopped Chicken Liver
10 pcs. Doña Elena Pitted Green Olives, sliced
8 pcs. Pitted Dates, chopped
¼ cup Garbanzo Beans
1 cup Cooked Rice
½ cup Chicken Stock
1 Tbsp Chopped Fresh Parsley
2 Tsp Chopped Fresh Rosemary
Salt and Pepper, As Needed
Homemade Gravy:
¼ cup Browned All Purpose Flour
¼ cup Butter
Chicken Drippings
Chicken Stock, As Needed
Salt and Pepper, As Needed
Butcher’s Twine or Skewer
Procedure:
Roast Chicken: Wash chicken under cold running water then pat dry, making sure the cavity has been cleaned out properly.
In a large roasting pan, season the chicken with salt, pepper, paprika, lemon zest and garlic. Make sure to season inside the cavity, the skin, as well as underneath the skin of the chicken.
To season under the skin, slowly slide fingers between the meat and skin, starting from the cavity opening. Separate the two slowly to avoid tearing the skin while gently inching your way over the breast. Leave the skin attached at the breast bone near the wings to keep skin intact while roasting. Pour ¼ cup Doña Elena Extra Virgin Olive Oil and lemon juice over the chicken and toss to coat. Let marinate for 30 minutes up to 4 hours in the refrigerator.
Remove marinated chicken from chiller at least 20 minutes before roasting.
Olive and Chorizo Stuffing: In a separate bowl, soak the cubes of bread in milk for 10 minutes.
Preheat large sauté pan over medium high heat. Add Doña Elena extra virgin olive oil and sauté onion and garlic until soft but not browned. Add chopped chorizo and chicken liver. Sauté until crumbly and evenly browned.
Add sliced Doña Elena green olives, dates, garbanzo beans, cooked rice, soaked bread with milk, and chicken stock to the chorizo mixture. Sauté for about 5-10 minutes or until mixture is well combined and colored evenly. If stuffing is too watery, turn up heat and let liquid evaporate for about 5 minutes. Add chopped herbs and season to taste. Let stuffing cool to room temperature.
Stuffing and Roasting the Chicken: Preheat oven to 200degC. Fill the chicken’s cavity with olive and chorizo stuffing and tuck the excess skin over the cavity hole. Tie the legs together with twine or skewer the legs together to keep the stuffing from falling out.
In a roasting pan, place the chicken wing side up. Drizzle chicken with Doña Elena extra virgin olive oil and sprinkle skin with a small pinch of salt and pepper. Cover pan tightly with aluminum foil and roast for 50 minutes. Increase temperature to 220degC and continue to roast chicken uncovered for 10-15 minutes or until chicken is golden brown. Check the chicken’s doneness by sticking a skewer in the fattiest part of the chicken. If the juices run clear, the chicken is done.
Remove the roast chicken from the oven, loosely cover with foil and let it rest for 10 minutes before serving. Drain drippings from pan and set aside for the gravy.
Homemade Gravy: In a sauce pan, melt butter over medium low heat. Sprinkle browned flour onto melted butter and stir to make a light brown paste. Cook paste for 5-10 minutes while constantly mixing with a wire whisk to rid of raw starchy taste. Gradually add chicken drippings while continuing to whisk. If gravy is too thick, pour in hot chicken stock until preferred consistency is achieved. Season with salt and pepper to taste.
Serving suggestion: Serve olive and chorizo stuffed chicken with mashed potatoes, roasted vegetables and homemade gravy on the side.
Cuban Beef Stew with Yellow Rice
With Black Beans and Fried Saba
Serves 5
Ingredients:
Cuban Beef Stew:
2 tbsps Dona Elena Extra Virgin Olive Oil mixed with 2 tbsps Dona Elena Olive Oil
1 kg Beef Short Ribs
1 can Pale Ale Beer
1 tsp. Salt
½ tsp. Pepper
1 tsp. Cumin
1 tsp. Dried Oregano
½ tsp. Smoked Spanish Paprika
4 Tbsp Doña Elena Extra Virgin Olive Oil
1 Large Onion, Diced
3 Tbsp Minced Garlic
½ tsp Whole Cloves
5 Bay Leaves
5 Tbsp Tomato Paste
1 (800g) can Crushed Tomatoes
1 cup Doña Elena Pitted Green Olives, halved lengthwise
Beef Stock, As Needed
Brown Sugar, As Needed
Salt and Pepper, As Needed
½ cup Cilantro Leaves, roughly chopped
Yellow Rice, Black Beans and Fried Saba:
500g Uncooked Long Grain Rice
3 Tbsp Doña Elena Pure Olive Oil
¼ cup Chopped Onion
1 Tbsp Minced Garlic
½ tsp Turmeric Powder
1 L Chicken Stock
1 can Black Beans, Drained and Washed
5 Ripe Saging na Saba, each piece cut into 4 rounds
Bunch of Cilantro for Garnish
Procedure:
Cuban Beef Stew: Place beef short ribs in a bowl and pour in can of beer. Add salt, pepper, cumin, oregano, and paprika. Let marinate for at least 4 hours in the refrigerator. Remove meat from refrigerator at least 30 minutes before cooking.
Preheat stock pot over medium high heat. Add Doña Elena extra virgin olive oil and sauté onion, garlic, cloves and bay leaves until onions are translucent and tender. Add tomato paste and let it cook for a few minutes until it slightly darkens and thickens.
Increase heat and add the short ribs to the pan with the beer marinade. Mix in beef with the cooked tomato paste until evenly colored. Add the crushed tomatoes and beef stock until meat is fully submerged in liquid. Season with a bit of brown sugar, salt and pepper. Turn down the heat to low, cover and let simmer for 2-3 hours or until meat is fall-off-the-bone tender. Add Doña Elena green olives and season stew to taste. Add chopped cilantro leaves to finish.
Yellow Rice: Use a medium pot with a tight-fitting lid. Heat Doña Elena extra virgin olive oil in pot over medium high heat. Add chopped onion and garlic and sauté until tender. Add turmeric powder and uncooked rice to onion and garlic. Fry until slightly toasted and evenly colored. Pour in chicken stock, cover pot then turn down heat to the lowest possible flame. Leave to cook undisturbed for 15-18 minutes.
Black Beans and Fried Saging na Saba: Heat black beans in a microwaveable container for 1-2 minutes and set aside.
Preheat frying oil in a shallow pan over medium heat. Fry the chunks of saba until golden brown. Remove fried saba from oil and drain excess oil with paper towels.
To serve: Scoop a mound of rice onto a plate, make a well in the middle and spoon the stew into the well. Top the stew with a spoonful of hot black beans and some fried saba. Garnish with a handful of fresh cilantro leaves.
Cheese Panna Cotta
with Lemon-Infused Olive Oil and Pistachios
Serves 6
Ingredients:
Cheese Panna Cotta:
1 bar (225g) Cream Cheese
1/3 cup + 2 Tbsp Jolly Cow Fresh Milk
1/3 cup Cream
Zest of half a lemon
6 Tbsp White Sugar
1 tsp Vanilla Extract
1 tsp Unflavored Gelatin
6 tsp Crumbled Kesong Puti
6 tsp Chopped Pistachios
Lemon Infused Olive Oil:
Zest of 1 Lemon
Zest of half an Orange
½ cup of Doña Elena Pure Olive Oil
Thin slices of lemon for garnish
Procedure:
Lemon Infused Olive Oil: In a microwaveable container, mix together lemon zest, orange zest and Doña Elena Pure Olive Oil. Microwave for two minutes on high, then set aside to cool. Remove zest with a strainer when ready to use. *Best used at room temperature.
Cheese Panna Cotta: Sprinkle unflavored gelatin evenly over cold milk to let it “bloom” for 10 minutes.
In a sauce pot over low flame, heat cream, lemon zest and white sugar. Whisk until sugar is dissolved. Add cream cheese to mixture and stir until cream cheese is incorporated and smooth.
Add milk and gelatin to the mixture and continue to stir until the gelatin dissolves. Strain mixture with a fine sieve and allow to slightly cool before adding vanilla extract.
Transfer cream cheese mixture to molds. Tap molds lightly on the table to remove air bubbles. Refrigerate for at least 8 hours.
To easily unmold the panna cotta, separate the sides with a thin sharp knife then dip the bottom of the mold in hot water for a few seconds. Gently tap the mold upside down onto your serving dish until the panna cotta is released.
To assemble dish: Drizzle lemon infused Doña Elena pure olive oil over the cheese panna cotta then sprinkle crumbled kesong puti and chopped pistachios on top. Garnish with a thin slice of lemon.
