Monday, April 25, 2016

Chimmichuri Sauce

Chimmichuri Sauce 2 cups packed fresh Italian parsley 4 medium garlic cloves, peeled and smashed 1/4 cup fresh oregano leaves (or you could also use dried, about 3 or 4 teaspoons) 1/4 teaspoon dried red pepper flakes or 1 small red chili pepper seeded and chopped ½ tsp Kosher salt Freshly ground black pepper 1 shallot, diced 1 cup extra virgin olive oil Put parsley, garlic, oregano, vinegar, pepper flakes, salt, pepper, and shallot in food processor and process till finely chopped. Scrape down sides of bowl as needed. Don't over processes, only about a minute is usually enough. Then with the motor running pour in the oil in a steady stream. Puerto Rican chef said he makes it a day or two ahead, and it will keep in the fridge for up to a week. Grill the skirt steak or any other kind of steak, chicken, or pork. Slice the meat, and serve the sauce in little individual bowls for each person to dip each bite of meat in. They also use this sauce to dip their wonderful tostones in. And I discovered that the last couple of pieces of my potato was also good smashed into the last little bit of it. I think this would also be delish spread on slices of lightly toasted French baguette. Originally from Argentina, recipe adapted in Puerto Rico.

Saturday, April 2, 2016

Cilantro Coleslaw

  • 6 cups very thinly sliced green cabbage, (about 1/2 head)*
  • 1 1/2 cups peeled and grated carrots, (2-3 medium)*
  • 1/3 cup chopped cilantro
  • 1/4 cup rice vinegar
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • juice of 1/2 lime

    1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
    2. Meanwhile, whisk cilantro, vinegar, oil, salt, and lime in a small bowl. Pour over cabbage and carrots; toss well to coat.
    *Use a bag of shredded coleslaw with carrots.
    (Originally called Mexican Coleslaw, this salad is very fresh but not spicy at all.)