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
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!


Patatas Bravas

One of my favorite tapas is patatas bravas.  They are like spicy, delicious Spanish french fries.  They serve as a perfect late night bite, side dish, or even as a breakfast.  And they combine so many things I love all in one dish: spice,  fried potatoes, and scallions–not to mention the mayo.  How can you resist?

Patatas Bravas
Serves 3-4

6 medium Idaho potatoes
canola oil for frying
1/4 cup Tapatio
1/3 cup tomato sauce
1 teaspoon hot smoked paprika
3 cloves garlic, pressed
1 Italian pepper, minced with seeds included
3 scallions

Fill a medium sized stock pot 3/4 full with salted cold water.  Next, peel and dice your potatoes.  Immediately throwing them into the salted water.  Once all potatoes are cut, turn the heat to high and cook the potatoes for about 20 minutes until the pot is just starting to boil.  Strain immediately and allow to steam dry.

Next, fill a frying pan 1 inch high with canola oil and bring to high heat so that as potatoes are added they will instantly start frying.  (I like to test with one potato slice first–if the oil starts to bubble around it as you throw it into the pan you have reached the correct temperature– but make sure the pan doesn’t start to smoke).

Fry the potatoes in batches, to avoid overcrowding.  Cook each batch about 8-10 minutes- turning from time to time until an medium-brown crust has formed.  Once potatoes are fully fried, remove them to a paper towel-lined plate and season with salt.

As you finish frying, start making the sauce.  In a large bowl, combine Tapatio, tomato sauce, paprika, garlic, and minced pepper.  Mix thoroughly with a fork.  Once all potatoes are cooked and seasoned, toss them in the bowl with the sauce and immediately plate.  Drizzle with mayonnaise (I used a pastry bag to create a latticed look) and top with scallions.  Serve immediately.  Enjoy!