Chimichurri Sauce

I fell in love with this sauce the first time I had it.  It is incredibly bright, well spiced, vibrant, and pairs fantastically with grilled red meat.  I wanted to serve patatas bravas with my brunch this morning and thought- why not serve it with an Argentinian rendition of the classic steak and eggs. Thus was concocted the decadent Spanish feast perfect for a snowy weekend in OCTOBER!

Chimichurri Sauce
Ingredients:
4 cloves garlic
1 poblano pepper (seeds included)
1/4 cup Italian parsley
1/2 cup cilantro
1/2 cup mint
1/2 cup basil
5 tablespoons olive oil
2 tablespoons red wine vinegar
2 large jalapenos (seeds included)
1 lime, juiced
Dash cumin
Dash garlic powder
Salt to taste)

Combine all ingredients in a food processor and blend until smooth.  Season to taste with salt.  Serve room temperature, drizzled on steak.  Enjoy!


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Hurricane Brunch

Hurricane Brunch

Well, Irene has come and gone and now its time to eat up the ridiculous amount of supplies I had compiled to weather the storm.  I’d say its time for a little hurricane festivities to celebrate making it to Sunday dry-well we are speaking about the weather here-my supplies definitely included the necessary wine and spirits.

Menu:

Tropical Fruit Platter

Caesar and Cilantro Deviled Eggs

Chicken Salad Sandwich Rolls

Music Suggestions:

I’ve got my love to keep me warm (Ella Fitzgerald)

Stormy weather (Billie Holiday)

Come on Irene (Dexy’s Midnight Runners)–sorry couldn’t help myself

Tropical fruit platter: slice one mango, one ripe nectarine, and one star fruit.  Layer on a plate and top with a handful of raspberries.

Caesar and cilantro deviled eggs:  6 hard boiled eggs, 2 teaspoons favorite caesar dressing, 1 tablespoon plus 1 teaspoon mayonnaise, 1 teaspoon minced cilantro, salt and freshly ground pepper, dash of hot smoked paprika, one cornichon sliced thin for garnish.

Chicken salad sandwich rolls: 1 cup of cooked chicken meat, 2 tablespoons mayonnaise, 2 tablespoons thinly sliced celery, 2 tablespoons raisins, dash poultry seasoning, 1/4 teaspoon garlic powder, salt and freshly ground pepper.  Assemble with romaine lettuce in small potato rolls (I used 2 hot dog rolls sliced in 1/3’s)

Breakfast Waffles

Breakfast Waffles

With Whipped Cream, Thanksgiving cranberry sauce, and fresh berries

(serves 2 large portions)

After a long and savory Thanksgiving, the best thing to do is eat…more! Okay, this looks heavy but has buckwheat flour and fresh berries. It is filling and fresh and DELICIOUS!

pancake batter:

1/2 cup flour

1/2 cup buckwheat/wholewheat flour

1/4 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 tablespoon sugar

2 eggs

2 tablespoons butter

6 ounces whole milk

toppings:

1 cup heavy cream

1 teaspoon vanilla

1/4 cup cranberry sauce

1/2 cup fresh raspberries

1/2 cup fresh blackberries

1/2 cup seedless grapes, halved

1/2 cup fresh blueberries

2 teaspoons powdered sugar

Mix dry ingredients then add in wet ingredients.  Once batter is fully incorporated (do not overmix–just mix until there is no flour remaining in the bottom of the bowl). Allow to rest for 5 minutes.

Heat a waffle iron for about 5 minutes then pour half of the rested batter in.  Close and heat 3-4 minutes until waffle is golden brown and pulls away easily from mold. Repeat with remaining batter.

In a large bowl beat heavy cream and vanilla until soft peaks form and just set. Do not overmix–whipped cream is perfect once those peaks set and hold.

To assemble: top waffles with whipped cream, cranberry sauce, and mixed fresh berries. Sprinkle each with a teaspoon of powdered sugar. Enjoy delicious and sweet waffles!