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Entries in lemon (3)


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.



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


Pota - Toe

I know what you are thinking.  What. in. the. world. is. a. pota-toe???  A pota-toe is a toe that has had a just-out-of-boiling-water potato dropped on it.  And this is my world.  Fun times, isn't it??  Not so much.

I was cooking dinner last night and moving along just fine.  I baked chicken smothered in Nat's 'it's so good it's dangerous' bbq sauce and I was boiling potatos for my lemon-thyme potatoes.  I had just taken the chicken out of the oven, made the sauce for the potatos and was forking the potatoes from the boiling water.  One of them was very soft and as I was moving it to a plate, it broke apart, bounced on the plate and landed squarely on my left toe.  The soft potato broke apart even futher upon landing and little bits of hot-hot-HOT potato seared into my toes (I was being the typical Hunt girl and wearing flip-flops).  I started jerking my foot around trying to sling the burning mash off and was screaming.  Loudly.  To tell the truth, yelling is probably more like it and while I don't remember what I was yelling,  I'm sure it wasn't pretty.  Michael came running and helped me to the sofa.  He brought an ice pack and ran out to purchase Solarcaine.  The throbbing was so intense!  So today, I have a very nice blister that covers most of my second toe.  Putting shoes on this morning was tricky. 

I bet BC never has to put up with anything like this!!!


On a better note, one night last week a work buddy took a group of us to a fabulous restaurant in San Jose - Amber India.  Thanks Raj, for introducing me to great Indian food!! I had a grilled chicken kabob that had been marinated in lemongrass and Kafir lime.  Delish!  I also had this fantastic sauce (I believe it's called Chutney even though it was a smooth sauce - when I think of Chutney, I think of a chunky relish type thing) that was a deep vibrant green and spicy hot.  I believe it had cilantro, mint, garlic, lime juice and serrano chiles in it.  I went to B&N last night and dug thru several Indian cookbooks until I found what I think may be a recipe for it.  Shhhhhh!  Don't tell Michael - I'm going to spring it on him at some point.  He has said he doesn't think he likes Indian food because he doesn't like curry or coconut but I think this sauce would be great on bruschette, steak or (God help me) boiled potatoes.

My sis has asked for the recipe for the lemon-thyme sauce so I'm including it here:

zest of one large lemon

juice of 2 or 3 lemons

3 or 4 sprigs of fresh thyme - only the leaves

several tablespoons of extra virgin olive oil - whisking in with the lemon juice

freshly cracked pepper to taste

kosher salt to taste

I usually boil 4 soft skinned potatoes, then cut them into chunky bites and mix with the sauce.  The sauce would make a great salad dressing also.