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Chimichurri Sauce Recipe

  • Ingredients: 35
  • Serves: 2

Chimichurri sauce with large bunches fresh flat-leafed parsley, large garlic cloves, extra-virgin olive oil, distilled white vinegar, dried hot red pepper flakes.

Ingredients

Jalapeño-Cheese Pesto

  • 1/4 cup olive oil
  • 3 tbsps. diced onion
  • 1 tbsp. minced garlic
  • 2 jalapeño chiles, seeded, deveined, and sliced
  • 1 tbsp. ground turmeric
  • 8 oz. queso blanco or Muenster cheese, cut into 1-inch chunks

Sofrito

  • 1/4 cup extra virgin olive oil
  • 1/2 onion, cut into 1/2-inch dice
  • 1/2 red bell pepper, seeded and cut into 1/2-inch dice
  • 1/2 green bell pepper, seeded and cut into 1/2-inch dice
  • 4 garlic minced
  • 3 tbsps. tomato paste
  • 7 to 8 cups fresh corn kernels , husks reserved
  • 1/2 cup fine yellow cornmeal
  • 1/2 cup cornstarch
  • 2 tbsps. sugar
  • Salt to taste
  • 1 lb. fresh conch, ground

Garnish

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Remove enough leaves from parsley to measure 4 packed cups and in a food processor pur
e with remaining ingredients.

    For this step you will need

Nutrition information

Calories 98 Carbohydrates 1 g (0%)
Fat 10 g (16%) Protein 1 g (1%)
Saturated Fat 1 g (7%) Sodium 9 mg (0%)
Polyunsaturated Fat 1 g Fiber 1 g (2%)
Monounsaturated Fat 7 g Cholesterol 0
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Chimichurri Sauce Recipe

  • Ingredients: 19
  • Serves: 2

Chimichurri sauce with olive oil, red wine vinegar, cayenne pepper, garlic cloves, minced, bunch fresh parsley leaves, minced, crushed black peppercorns, dried oregano, bay leaves, crumbled, salt.

Ingredients

Ingredients

  • 1/2 cup olive oil
  • 1 1/2 cups red wine vinegar
  • 2 tablespoons hot paprika or 1 tsp. cayenne pepper
  • 4 garlic cloves, minced
  • 1 bunch fresh parsley leaves, minced
  • 1 tsp. crushed black peppercorns
  • 2 tsps. dried oregano
  • 2 bay leaves, crumbled
  • 1 tsp. salt

For salad

  • 1 fennel bulb , quartered lengthwise
  • 2 pears
  • 1 3/4 lb radicchio , thinly sliced

Blueberry ice

Add and cook soup 30 seconds:

For serving:

Directions

Directions

  1. Step 1 In a large jar, combine the oil, vinegar, paprika, garlic, parsley, peppercorns, oregano, bay leaves, and salt.

    For this step you will need

  2. Step 2 Cover the bottle and shake well to mix the ingredients. Refrigerate chimichurri until ready to use.
  3. Step 3 Moisten the cooked meats in each course with a little of the sauce and serve the remaining sauce in a sauceboat at the table.

    For this step you will need

Nutrition information

Calories 56 Carbohydrates 1 g (0%)
Fat 6 g (9%) Protein 0 g (1%)
Saturated Fat 1 g (4%) Sodium 120 mg (5%)
Polyunsaturated Fat 1 g Fiber 0 g (2%)
Monounsaturated Fat 4 g Cholesterol 0
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Chimichurri Sauce Recipe

  • Ingredients: 42
  • Serves: 1

Chimichurri sauce with fresh italian parsley, olive oil, red wine vinegar, fresh cilantro, garlic cloves, peeled, dried crushed red pepper, ground cumin, salt.

Ingredients

For brown giblet stock

  • 1 tbsp. vegetable oil
  • Neck and giblets from turkey, cut into 1-inch pcs.
  • 1 onion, left unpeeled, quartered
  • 1 celery rib, coarsely chopped
  • 1 carrot, coarsely chopped
  • 1 quartt low-sodium chicken broth
  • 2 cups water
  • 1 Turkish or 1/2 California bay leaf
  • 1 tsp. whole black peppercorns

For sauce

  • Drippings from roast turkey , left in roasting pan
  • 1 1/2 cups Sercial Madeira
  • 1 to 2 tbsps. unsalted butter
  • 6 tbsps. all-purpose flour
  • 1/4 cup heavy cream

Bean Paste Sauce

  • 30 milliliter peanut oil
  • 4 spring onions , sliced into rounds
  • 2 large knobs ginger, finely diced
  • 3 cloves garlic, finely diced
  • 2 red chillies, sliced
  • 60 milliliter bean paste
  • 60 milliliter shaohsing wine
  • 60 milliliter rice-wine vinegar
  • 4 tbsps. crushed yellow rock sugar

For the flavoring

  • 2 1/2 tsps. rosewater
  • 2 cups shelled roasted unsalted pistachios
  • 2 or 3 drops red food coloring

For cutting and dredging

  • About 1/4 cup confectioners’ sugar, for dusting the cutting board
  • 1/2 cup cornstarch sifted together with 1 cup confectioners’ sugar

For final assembly and decoration

  • Assorted nonpoisonous flowers

Berry compote

Directions

Nutrition information

Calories 126 Carbohydrates 1 g (0%)
Fat 14 g (21%) Protein 0 g (1%)
Saturated Fat 2 g (9%) Sodium 151 mg (6%)
Polyunsaturated Fat 1 g Fiber 0 g (1%)
Monounsaturated Fat 10 g Cholesterol 0
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Chimichurri Sauce Recipe

  • Ingredients: 31
  • Serves: 2
  • Prep: 15 min
  • Bake: 15 min

Chimichurri sauce with coarsely chopped fresh flat-leaf parsley, extra-virgin olive oil, fresh lemon juice, minced shallots, minced garlic, dried hot red-pepper flakes, salt. To make this chimichurri sauce for 2 persons you will need 15 min for preaparation and 15 min for baking.

Ingredients

Marinara Sauce

  • 1 cup sweet corn kernels
  • 1/4 cup minced onion
  • 4 cups cremini mushrooms, sliced 1/8 inch thick
  • 2 tbsps. nama shoyu
  • 2 1/2 cloves garlic, smashed
  • 4 tbsps. extra virgin olive oil
  • 4 zucchini, each 8 to 10 inches long and 1 1/2 inches in diameter
  • 1 bunch spinach, stems removed
  • 1/2 cup fresh basil leaves, cut into chiffonade
  • Celtic sea salt and freshly ground pepper
  • 1 1/4 cups Herb Cheese

Corn Sauce

Salad

  • 8 tsps. Basil Oil
  • Freshly ground pepper

To grill and serve:

  • Olive oil
  • 2 heads radicchio, cut into eighths through core, with some core still attached to each pc.
  • 1/4 cup fresh flat-leaf parsley, coarsely chopped
  • 2 firm-ripe avocados, peeled and cut into wedges
  • 3 tbsps. fresh lemon juice
  • *Available at specialty foods shops. If unavailable, use 1 tbsp. finely grated orange zest. Do not substitute orange flower water.

For serving:

Directions

Nutrition information

Calories 137 Carbohydrates 2 g (1%)
Fat 15 g (22%) Protein 0 g (1%)
Saturated Fat 2 g (10%) Sodium 121 mg (5%)
Polyunsaturated Fat 2 g Fiber 0 g (2%)
Monounsaturated Fat 11 g Cholesterol 0
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