Showing posts with label have. Show all posts
Showing posts with label have. Show all posts
Have a Memorable Memorial Day Weekend!
Wednesday, March 12, 2014
Heres wishing all of you a happy and healthy Memorial Day weekend. I have no way of knowing what you have planned, but I assume it involves food.Be kind to all those rusty grill chefs, its been months since theyve rocked the bbq tool belt (thats a great look).
Its your solemn duty to pretend to like everything no matter how black and dry. Its our ability to spare the cooks feelings that separates us from savages.
The lovely plate you see here was our lunch today, and was every bit as delicious as it looks. The lamb steaks were marinated in yogurt, garlic, and herbs - then charcoal grilled and serve on some homemade whole-wheat flatbread (also grilled), topped with wild arugula and a minted honey sherry vinaigrette. It was heavenly.
Despite a very nice Frick Syrah, I was able to film the lamb steaks and the honey sherry vinaigrette recipes, so stay tuned for those. In the meantime, enjoy!
A Chimichurri Sauce Recipe Even Jimmy McCurry Would Have Loved
Sunday, March 2, 2014
Chimichurri is a fabulous green sauce thats been steadily growing in popularity across the American restaurant landscape. For chefs, this Argentinean export falls into that magical category of sauces that literally go with everything.This herby, garlicky, tangy, spicy and very green condiment is great on all kinds of grilled meats, which according to my sources deep within the Argentinean food history subculture was its original use. Besides slathered all over a thick steak, chimichurri is equally wonderful on poultry, seafood, vegetables, or just a piece of crusty bread.
How chimichurri sauce came to be named is such a fascinating story, I really hope its true. As the legend goes, an Irishman named Jimmy McCurry (for some reason fighting alongside the Argentinean independence movement in the early 1800s) is credited with introducing this sauce to the local population.
Over the years the name became corrupted, and Jimmy McCurry sauce became chimichurri sauce. Makes perfect sense. I can only hope one day someone will read about me in a Wikipedia entry while researching the origins of "Jonemitzawa Sauce."
By the way, this is my version of chimichurri sauce, which may or may not be authentic. Either way, enjoy!
Ingredients:
1/2 cup mild olive oil
3 tablespoons white wine vinegar, or to taste
1 large bunch Italian parsley
1/2 cup packed freshly picked cilantro leaves
1/4 cup packed freshly picked oregano leaves
4-6 cloves garlic, sliced
1/4 teaspoon hot red pepper flakes
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cumin
1/2 teaspoon salt, or to taste
UPDATE: VOTING ENDS APRIL 2nd
Chef John Needs Your Vote!
Have you heard? Food Wishes has been nominated in the video category for the Saveur Magazine 1st Annual Best Food Blog Awards! Help us turn the honor of being nominated into the reality of a glorious win! Please follow this link to cast your vote now. Thanks!
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