Mediterranean Olive & Bay Leaf Chimichurri with Fried Lemon Peels And Chilies

January 24th, 2013 § 0 comments § permalink

Makes 1 cup

photo (2)

A lovely take on Chimichurri, with fried lemon peels and bay leave to intoxicate  with Mediterranean flavors.  Excellent on steak and fish.

Ingredients

2-3 tablespoons olive oil 3 cloves garlic, chopped fine 1 medium shallot, chopped fine 1 fresh red chili pepper, chopped ( deseeded and de-pithed for less heat) 3-4 fresh bay leaves 1-2 tablespoons lemon zest ( peeled and sliced to make thin strips) ¾ cup mixed olives, seeded and chopped coarsely 1 tablespoon fresh oregano leaves ½ teaspoon salt 1 teaspoon black pepper, cracked 2-3 tablespoons red wine  vinegar

Directions

Heat the olive oil in  a large cast iron pan on medium heat.  Add the garlic, shallots, chilies, bay leaves and lemon zest and sauté until the garlic and shallots begin to brown.  Turn up the heat and cook on high for a few minutes, stirring until the lemon peels start to get crisp.  Turn off the heat and add the olives and oregano.  Season with salt and pepper and add the red wine vinegar.  Let stand about 2o minutes before serving at ambient temperature.

Moose, Venison or Elk Country Fried Steak

February 14th, 2012 § 0 comments § permalink

Serves 4

Ingredients

4-9 ounce steaks, cubed or pounded with a meat mallet
1 cup flour
2 teaspoons cracked black pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon cayenne pepper
2 tablespoons fresh parsley, chopped superfine
2 eggs beaten
½ teaspoon nutmeg, freshly ground
½ cup canola oil
2 cups buttermilk

Directions

Pound the meat until its cubed and flat. Combine the flour with the black pepper, onion powder, cayenne and parsley until well mixed. Heat the oil to a high heat in a cast iron pan. Dredge the elk or venison in the flour mixture making sure the flour is well covered on the meat. Next dip the meat in the egg mixture and then toss it in the cast iron pan. Cooking on each side for about 4 minutes each or until golden brown. Place the cooked meat on paper towels to drain. After cooking each elk or venison piece. Sauté in the same hot cast iron pan another tablespoon of flour making a rue or browning it. Whisk in the buttermilk and cook until thick, stirring often. Season with salt and pepper to taste and drizzle the sauce over the steak!

Summer Herb Chimichurri, Grilled Potato Salad

July 19th, 2011 § 1 comment § permalink

Serves 4

Ingredients

1 cup fresh parsley, chopped
¼ cup fresh oregano, chopped
¼ cup fresh thyme leaves, chopped
2 tablespoons fresh chives, chopped
3 cloves garlic, chopped
1 medium shallot, chopped
3 tablespoons lemon juice
2 teaspoons lemon zest
½ -3/4 cup extra virgin olive oil
¼ cup red wine vinegar
1 teaspoon smoked Spanish paprika
2 teaspoons salt
1 teaspoon black pepper
2 cups watercress
1 pound grilled baby potatoes, sliced
1 cup cherry tomatoes red & yellow, halved
Steak slices, optional

Directions

In a blender combine all the herbs, shallots, garlic, lemon juice and zest, olive oil and vinegar and blend until smooth, adding more olive oil if needed. Pour in a bowl and season with the paprika, salt and pepper, stir and let stand for at least 30 minutes unrefrigerated. On a large plate, arrange the watercress, tomatoes and the potatoes. Drizzle the Chimichurri all over and place the streak slices down as well.

Nicaraguan Baho (Beef Steak Cooked in Banana Leaves)

May 6th, 2011 § 0 comments § permalink

Serves 6

Ingredients

1 pound beef brisket, cut into strips
3 cloves garlic
2 medium tomatoes, chopped
1 green pepper, sliced thin
1 medium white onion, sliced thin
Juice of 5 limes
1 tablespoon salt
1 ripe plantain, sliced
½ pound yucca, cubed
Banana leaves

Directions

In a large bowl, mix together beef, garlic, tomatoes, green peppers, onions, lime juice and salt. Place in the refrigerator covered and marinate overnight. In a large steamer with about 3 inches of water, cover the bottom of the steamer with banana leaves about two layers, making sure there are no holes exposed from the steamer (all steamer holes should be covered with banana leaves). Place the plantain and the yucca on the bottom over the banana leaves and then add the marinated vegetables and beef, including any juices. Cook on high for about 1 hour or until tender. The Baho is typically served on banana leaves with Ensalada de Repollo (Cabbage Salad).

Chipotle Cilantro Marinated Flank Steak

December 19th, 2009 § 0 comments § permalink

INGREDIENTS

2 13 oz.  cans of chipotle peppers in adobo sauce
1 cup white onion, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh chives
Juice of 6 limes and zest of 3
1 tablespoon cumin
2 jalapeños, chopped and seeds removed
Salt/pepper
2 pounds flank steak

PREPARATION

Blend chipotle peppers, onion, herbs, lime juice, jalapeño, cumin, and salt and pepper together in a blender or food processor until smooth. Marinate the steak in the sauce for approximately 1 hour. Grill steak on high heat using the remainder of the sauce for a mopping sauce while grilling.

Chipotle Herb Marinated Flank Steak

November 12th, 2009 § 0 comments § permalink

Serves 6

INGREDIENTS

2 13 oz. cans of chipotle peppers in adobo sauce
1 cup white onion, chopped
½ cup chopped fresh cilantro
½ cup chopped fresh parsley
½ cup chopped fresh chives
Juice of 6 limes and zest of 3
1 tablespoon cumin
2 jalapenos chopped, seeds removed
Salt/pepper
2 pounds flank steak

PREPARATION

Blend chipotle peppers, onion, herbs, lime juice, jalapeño, cumin, salt and pepper together in a blender or food processor until smooth. Marinate the steak in the sauce for approximately 1 hour. Grill steak on high heat using the remainder of the sauce for a mopping sauce while grilling.

Rosemary Olive Oil Parilla-(grilled olive oil steak)

October 31st, 2009 § 0 comments § permalink

This is a simple four ingredient delicacy that transforms simplicity into excellence because of the quality of the products used. Choose well-marbled steak (filet, porterhouse, strip or t-bone are recommended), extra virgin olive oil, salt and fresh rosemary. Salt steaks on both sides and drizzle evenly with olive oil and chopped rosemary. Let the steaks sit at room temperature for at least thirty minutes. Grill on high heat until desired doneness. Serve with Argentine Chimichurri sauce.

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