Friday, June 17, 2011

chimiccuri & the best potatoes ever

guest blog with kailyn garro

not gonna lie, i think this was the tastiest meal i’ve ever cooked. i normally wouldn’t pat my own back but jake and my good friends, the bartschs, sang praises over this meal. i completed it with a yummy, hearty salad and key lime pie bars. since I’m an amateur blogger - this is my very first time, thanks to miss stacy, I’m going to keep it to two recipes. speaking of stac, thanks for allowing me to be a guest blogger!!
my ever-so-talented husband grilled up some boneless, skinless chicken breasts and strip steaks for this sauce. he liberally salted and peppered each side then threw ‘em on the grill. jake sampled both the chicken and the steak and said the sauce was better on the chicken… but i’ll let you be the judge. to get an idea of how much meat works with this recipe, it calls for 10 ten-ounce strip steaks, but feel free to cut the recipe down if you’re cooking for a smaller crowd. this recipe is packed with flavor and makes a great, fresh summer meal.

chimichurri sauce
¼ c vegetable oil
¼ c EVOO
½ c fresh parsley
½ c chopped cilantro
4-6 roasted red peppers in oil (i used peppers from the antipasti bar but you could also use jarred)
4 cloves of garlic
2 tbl onion
2 tbl fresh squeezed lime juice
2 tsp crushed red pepper flakes
salt and pepper to taste

1. put all ingredients in a food processor and stream in oils. pulse until the mixture is well combined but still thick enough to spoon out.
2. put in the fridge for at least 2-3 hours or overnight. bring to room temperature before serving.
3. spoon over meat and enjoy.

i thought i’d go out of my comfort zone with this recipe, and i’m really glad i did. i don’t eat bacon and rarely eat onions, but i must say, i enjoyed this recipe (minus the bacon that ended up piled on the side of my plate).

grilled potato and onion salad with blue cheese and bacon

1 lb bacon
3 red onions cut in 1-in chunks (so they don’t fall through the grill cracks)
3 ½ lbs small new potatoes, cleaned
½ c mayo
½ lb blue cheese (I used gorgonzola)
salt and pepper
olive oil
1. fry bacon until crisp. let cool and crumble.
2. bring potatoes to a boil in a pot of salted water. simmer for about 5 minutes, just until tender. drain and cut into 1-inch chunks.
3. put potatoes and onion in a large bowl, toss with olive oil and season with salt and pepper. put potatoes and onion on the grill. grill until lightly charred and tender. potatoes may take a few minutes longer than the onion. 
4. mix the mayo, blue cheese and bacon in a large bowl. add the grilled potatoes and onion and toss to coat.

adapted from food & wine

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