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We recently had a bunch of cilantro and parsley that needed to get used quickly. Luckily, we found an amazingly delicious and surprisingly easy chimichurri sauce to enhance a skirt steak. (You might notice the meat in the photos isn’t skirt steak, our local grocer had thin New York Strips on super sale, so the second time we made this, we used those. But I promise the recipe works just as well with the skirt steak.)
Chimichurri Sauce Ingredients:
bunch parsley (about 1-2 cups worth)
bunch cilantro (also, about 1-2 cups worth)
olive oil (about 1/3 to 1/2 cup, enough to make a paste, not a soup)
lime juice (about 1/4 cup)
garlic, minced (2-3 tablespoons, but we like garlic. If you don’t try 1 tablespoon first)
Directions: Put everything in the food processor and pulse to make a paste, don’t over pulse or you’ll make a soup and that’s not tasty.
Now add about half to two-thirds of the chimichurri sauce to a plastic zip top bag. Add your skirt steaks and squish to coat.
Let marinade for a few hours (the longer the better!) in the refrigerator. The day we made this dish was rainy and blustery, so grilling it was out (trust me, it’s best grilled). We ended up broiling it.
How long will depend on your cut of meat and what temperature you like your meat. To enhance the flavor, we basted the steak with more of the chimichurri sauce about half way through cooking. You’ll want to make sure you have some of the reserve left over to spoon over the finished meat.
I love this dish. It’s bright, flavorful and works very well with rice. When we grill the meat, we often add skewers of onions and green peppers and if there’s extra chimichurri sauce, spoon that over the vegetables too.
When J and I lived in San Antonio, we used to love to eat in Paesanos outdoor dining room. Especially in the middle of “winter” when they had the heat lamps going and the sunsets were amazing. We often ordered their signature dish, Shrimp Paesano (first dish on the link), which is amazing. Unfortunately, when we left from San Antonio, we couldn’t find a restaurant with similar flair in Columbia. After much trial and error, J finally recreated the dish for our recent anniversary after stumbling across this recipe online. It’s been about four years since I’ve eaten the real dish, but this recreation was so close I could almost see the beautiful sunset view.
2 pints half-and-half cream
salt & pepper , to taste
1 lb jumbo shrimp, about 20, peeled, deveined, tails left on (We actually removed them for easier eating)
2 cups flour
2 tablespoons vegetable oil
1 egg yolk
1 ½ cups butter, cold, cut into 1 inch pieces (cold is the key!)
1 medium lemon, juiced
4 garlic cloves , minced
3 tablespoons fresh parsley, minced
3 tablespoons fresh chives, chopped
Pre-heat oven to 400º F. Soak shrimp in half and half for at least 30 minutes. Drain shrimp and dust lightly in flour. Sauté shrimp in vegetable oil for 5 minutes on one side in a medium-high skillet. Do not let the shrimp burn. You will have to do in batches so that you do not overcrowd. Do not turn shrimp. Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven. Turn to BROIL and broil for 5 minutes.
Mix egg yolk and lemon juice in half the butter in a sauce pan and stir over low heat until butter is melted; take off heat. Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens. (Add a small amount of half and half to thicken if you like.) Add chives and parsley (we were out). Pool sauce in plates and top with linguini and shrimp. Serve immediately.
As mentioned above, I love this dish. It’s the perfect meal. Light and heavy at the same time. The sauce is decadent and delicious with bread. J makes a lot of great dishes, but this one is about perfect.
Also known as Confit Byaldi. I loved Ratatouille. Partially because I love Paris, French cuisine and of course Disney. The tagline from the movie, “anyone can cook!” always makes me smile. I was thrilled when J found that the New York Times published this recipe. I’ve had to modify it because spending three to four hours on dinner just doesn’t work for us. Bon appétit!
1/2 red pepper, seeds and ribs removed (we used a whole red and a whole green, they were small)
1/2 yellow pepper, seeds and ribs removed
1/2 orange pepper, seeds and ribs removed
2 tablespoons extra virgin olive oil
1 teaspoon minced garlic (we used more at least 1 tablespoon)
1/2 cup finely diced yellow onion
3 tomatoes (about 12 ounces total weight), peeled, seeded, and finely diced, juices reserved (we used a can of petite diced tomatoes)
1 sprig thyme (we used dried about 1 teaspoon)
1 sprig flat-leaf parsley (we also used dried, about 2 teaspoons)
1/2 a bay leaf (we used a whole bay leaf)
Preheat oven to 450 degrees. Place pepper halves on a foil-lined sheet, cut side down. Roast until skin loosens, about 15 minutes. Remove from heat and let rest until cool enough to handle. Peel and chop finely. Combine oil, garlic, and onion (which we precombined in a food processor) in medium skillet over low heat until very soft but not browned, about 8 minutes. Add tomatoes, their juices, thyme, parsley, and bay leaf. Simmer over low heat until very soft and very little liquid remains, about 10 minutes, do not brown; add peppers and simmer to soften them. Season to taste with salt, and discard herbs (obviously we left the parsley and thyme in the dish, but removed the bay leaf). Reserve tablespoon of mixture and spread remainder in bottom of an 8-inch skillet.
Ingredients for Vegetables:
1 zucchini, sliced thin
Japanese eggplant sliced thin (if you can’t find Japanese, use regular, we do)
1 yellow squash, sliced thin
4 Roma tomatoes, slicked thin
1/2 teaspoon minced garlic (we used more)
2 teaspoons olive oil
1/8 teaspoon thyme leaves
Kosher salt and freshly ground black pepper, to taste
Preheat oven to 275 degrees (we heated the oven to 400 degrees). Down center of pan, arrange a strip of 8 alternating slices of vegetables over piperade, overlapping so that 1/4 inch of each slice is exposed (this is not an exact science). Around the center strip, overlap vegetables in a close spiral that lets slices mound slightly toward center. Repeat until pan is filled; all vegetables may not be needed. Mix garlic, oil, and thyme leaves in bowl and season with salt and pepper to taste. Sprinkle over vegetables. Cover pan with foil and crimp edges to seal well. Bake until vegetables are tender when tested with a paring knife, about 2 hours (if using a 400 degree oven, check after 30 to 45 minutes). Uncover and bake for 30 minutes more. (if using a 400 degree oven, cook 5 to 10 minutes uncovered.) If there is excess liquid in pan, place over medium heat on stove until reduced. At this point it may be cooled, covered and refrigerated for up to 2 days. Serve cold or reheat in 350-degree oven until warm. (If using a 400 degree oven, there will be liquid. We don’t mind the liquid in the bottom. Better to use bread to soak it up! But if you do, follow the same directions for the medium head on the stove top.)
1 tablespoon extra virgin olive oi
1 teaspoon balsamic vinegar
Assorted fresh herbs (thyme flowers, chervil, thyme)
Kosher salt and freshly ground black pepper, to taste
Combine reserved piperade, oil, vinegar, herbs, and salt and pepper to taste in a bowl.
I love this dish in the middle of summer, I love it in winter. It’s just a great refreshing, vegetable filled dish. We serve it with crusty french bread. We serve the leftovers over pasta or blend it into a thick sauce and serve over pasta. Sometimes the second day dishes are a tinge better than the first.