101 Asian Recipes 44 & X 5-8 Club A Super Upsetting Cookbook About Sandwiches Agave airline miles Al Forno Aleksandra Crapanzao alfajores Amaro Amber India Amy's Bread andy ricker Anya Fernald Arizona Biltmore resort & spa Arkansas Arlington National Cemetery Around the Fire Atlanta Baldoria balsamic vinegar banana bread Bannock Bar Centrale Bar LaGrassa BBQ Festival Bees Ben's Chili Bowl Big Gay Ice Cream biscuit Bitters BLT Steak Bond 45 Bongo's Cuban Cafe Bottega Louie Brad Thomas Parsons butter butter tart Camino ceviche Charlotte cheese toast Chef Boyardee chefs cherimoya Cherry Bomb chicken & dumplings chili chimichurri chips chocolate-banana bread Chrissy Teigen Christmas Christmas Carol cilantro Citrus Classic German Baking cocktails cookbooks cookies cooking Cooking Uptown cotton candy country fried steak crab crack pie Cravings cucumber salad dairy free dates Delta Denver Broncos deviled egg Disaronno Dish drinking food of thailand Einkorn wheat Elway's fall farmers market filet mignon Flank Steak Flowers Fontina cheese Food52 football Freedom Tower fries garden gardening garlic ggarlic bread Ghostbusters gluten free Good + Simple grain free Grinch Guest blog Halaal Harlee Hell's Kitchen Henry's Hi-Life High Tide Harry's Hilton Resort Holeman & Finch home Home Cooked honey hot dog ice cream Indian Industrial iPhone Iran Jake's Good Eats Jewel of the Desert Joe's Stone Crab John's Pizza Jucy Lucy Juicy Lucy Krispy Kreme Kristen Kish lemon lemonade Lemon-Chile Vinaigrette Lenny's Liam Helsmworth local hot spot lomo saltado Los Angeles Lucky Peach Luisa Weiss Magnolia Bakery Mahmoud Ahmadinejad Mamaw Man v. Food Marte marie Forsberg Matt's meatballs meatloaf Mermaid Sundae Mia Dona Minetta Tavern Miraflores Mission American Kitchen & Bar Mollie Katzen Moosewood Momofuku Mooo Mr. K's mustard nibbles Nick's Family Diner NYC One Travel onions Osteria Al Doge Osteria Marco Papa John's Papaw Pappy's parsley pasta sauce Pellegrino peppers Peppers of the Americas pesto Peter Luger Phoenix Claws and Jade Trees Pig Pickin' pizza pok pok potato toe Rao's Ray Ray Red Cat Red Eye Grill restaurant rhubarb ribs Rice Krispy treats Rioja Road Food Rosebud rosemary Rustic Canyon Salami Salsa Salty Pimp Salut Bar Americain Schnippers Sean's wedding Seasons 52 Shake Shack shrimp slog Slow Foods smoothies juices Sparks Spider-Man Turn Off the Dark Spritz squash casserole St. Louis steak Stir STK Miami Stollen Strawberry Fields Sugan and Spice Sur Swine Wine Table Mesa Tacos Tate's Bake Shop The Cottage Kitchen The London Cookbook The Parker House The Radio City Christmas Spectacular The River Cottage The Wednesday Chef thyme Times Square tomato salad tomato soup Torched Cherry Limeade travel Vegetarian Vesta Dipping Grill Vibrant India Victor's Cafe Wall Street Wildfire Wolfgang women wontons XX Dinners Zelo

Entries in chimichurri (4)


A quick rant

Ft. Lauderdale is beautiful this time of year!!!  While my colleagues from up north and the west coast are sweltering in the humidity, I'm loving life.  It is not hot to me at all - it's perfect!

But I do have one gripe.  Last night, Ana and I ate dinner at the hotel restaurant, pool side, over-looking the ocean.  We really couldn't decide what we wanted to eat so we settled on several appetizers.  Well - hello, wrong choice.

1.  The chips with the chips and salsa were NOT homemade (as the waitress led us to believe);

2.  The chimchurri sauce for the wings tasted of vegetable oil, perhaps because there were only 2 or 3 floating herbs in the entire bowl; and

3.  The barbequed shrimp came with their barbequed heads still attached.  Pardon me, but I like my shrimp with their head properly whacked off.  I could not take those charcoaled beady eyeballs staring up at me.

Not a good dinner.  Sorry, Hilton Resort, but our dinner sucked.


On the bright side, at least I have a nice view from the hotel...


Yet again

Monday night, I gave a skirt steak a rub down with garlic powder, onion powder, cajun spices and a little ground chili powder.  I made another version of my obsession - chimichurri.  The flavors melded together so well that I caught Michael licking his plate clean!  Seriously, this sauce was an attack of the senses, it was so so good!  And the new food processor had the sauce made in like, 2 seconds - how fabulous is that???


Newest Chimichurri recipe

1.5 cups of italian flat leaf parsley (leaves only)

1 cup of cilantro (leaves only)

leaves of one long sprig of oregano

8 garlic cloves

several dashes of red pepper flakes

1 teaspoon of kosher salt

~10 jerks of freshly ground pepper

zest of one lemon

juice of 2 lemons

pulse the above in a food processor - while pulsing, add extra virgin olive oil.  i may have added .5 to .75 cups of olive oil.  you want a nice smooth consistency.


This is a really great sauce.  Next, I'm going to steal the idea from BLT Steak and try adding in a little distilled vinegar and diced shallots to the above.  That may just be the ultimate chimchurri!  Oh BTW, I also boiled potatoes on Monday night - and I didn't drop any on my toes!!!!!  Score!!!  (This sauce I made was so good that we drizzled - no, we doused, our potatoes with it and soaked up any remaining lingering bits of the sauce with sourdough biscuits. It's that good!)  You simply must try this sauce!!  And let me know if you like it.



A cooking fool

I haven't posted in the last several days and I apologize to all of my avid followers  ;)

I've been in town due to having a week from travel and I took the week of May 31 as a much-needed vacation week.  Not really doing anything this week; cooking and sitting by the pool.  The pool...ahhhh, I believe sitting by the pool is my most-favorite pastime.  A good book or mag, a bottle of water, sunscreen and the refreshing water as it calls out to me - Amy, come in come in!

Saturday morning, I trekked to the farmers market along with everyone else in Charlotte.  Fresh veggies and fruits are beginning to make their way to market.  All the vibrant colors are such a pretty site.  I packed my San Fran market tote full and I can't wait to go back for more!  Saturday night, the hubby and I went to Cantina 1511 with my parents and grandparents and had some fabulous guacamole and salsa.  The chimichanga was tasty also - the carne asada, not the chicken.

Sunday morning I stumbled out of bed around 7am to make two of Momofuku's Crack Pie to take to my sis's for lunch.  You heard me - Crack Pie.  And it is like crack, or so I'm guessing since I've never actually snorted or shot crack or whatever it is you do with the stuff.  But this pie - O.M.G.  Let's just say you don't want to know what's in it.  You only want to know that it is outta this world and you cannot get enough of it!!  Michael and I ate it right out of the pan - we couldn't waste the time to put it on a proper plate.  Those precious seconds were seconds that the pie could be in our mouths, making us gush and groan.  Alas (big sigh), our pie is gone and I've yet to make another.  I just can't bring myself to take the 4 sticks of butter out of the fridge.  Wait!!  Shhhh - did I say 4 sticks of butter????  Ignore that comment please because it may make you turn away from the most delicious, most enjoyable, most mmmm-good pie you've ever had!

Tuesday, I pulled out the food processor to make a batch of pesto as I've been longing for fresh pesto for several weeks now.  The food processor didn't work AGAIN.  So I proceeded to have a hissy fit in my small little kitchen (I think I scared the cat and the dog).  Not the first hissy fit I've had over this thing.  Michael was privy to the first one and if I remember correctly, he just stood there and laughed at me.  Anyway, I half-assed my pesto because I was not giving up that easily.  Called Michael, threw the processor in the trash and marched myself into Crate & Barrel and purchased a nice, new, fully-loaded and working food processor!  Yesterday, I made a chocolate marbled banana bread that is absolutely yummy!  Very crumbly, with a cake-like texture.

Also this week, I've made ribeyes with chimichurri (can't get enough of this stuff), extra-thick pork chops with a balsamic vinegar, honey, butter and rosemary glaze (holy cow - it was good!), baked chicken with a lemon, garlic, rosemary and oregano sauce (I get happy just thinking about this), sauteed bok-choy, sauteed spinach w/red pepper flakes, roasted lemon asparagus...mmm, I think that may be it.  No wait!!  Monday, my mommy and I made a  strawberry and rhubarb pie.  Our first cooking with rhubarb and I fell in love with its tartness!  I can't wait to make something else with it!!  I think today's lunch will be a tomato sandwich with loads of Duke's mayo, S&P and Bunny bread - love me some bunny bread!!!

Update on the pota-toe...the blister had decreased.  However, this weekend I found that I had blistered the underside of 2 toes.  But, I'm no longer in pain.  Tuesday night, as I was pulling the asparagus from the stove, i was really trying to be careful but I touched the pan with my finger and now have a pretty little blister on my finger.  Poor Michael - he has been reduced to telling me to 'please be careful' every time I start cooking.  I'm dangerous - there's no two ways about it!!



Chimichurri - it's goodness in the belly.....

I believe I made my best Chimichurri sauce yet last night!  Right after I taste-tested it, I had to call Michael into the kitchen for his taste test.  Thank goodness we are like two peas in a pod.  We both really enjoy bold, strong flavors on our food.  And he loves garlic, which makes me love him even more!!! 


I have a confession to make.............I have a problem with garlic.   I seek out foods with garlic.  When I'm at a restaurant, I'll select the meal that has garlic in the description.  I cook heavy-handed (very much so) with garlic.  I'm a garlic-holic.  


Chimichurri Sauce

zest of one large lemon

juice of one large lemon (zest the lemon prior to juicing it)

6 medium size garlic cloves, minced very finely

1/2 cup minced flat leaf parsley

1 tsp red pepper flakes (we like things spicy so you can use less if you want)

~10 grinds of fresh black pepper (the little bit of crunch from the pepper bits was fabulous!)

1 or 2 really good pinches of kosher salt (to taste)

5 or 6 tbsps of extra virgin olive oil

Mix all together.  If the sauce is still thick, you may want to add a little more olive oil.


Michael and I dropped this sauce directly on a medium-rare ribeye (and left over potatoes from the previous night - see previous post of the escapades!)  YUM-O