Ch-ch-ch–Chimichurri Sauce!

May 9, 2014February 17, 2015 The Culinary Chronicles10 Comments

Happy CHIMICHURRI FRIDAY!

Ok…it’s not really Chimichurri Friday-–it’s Aloha Friday. But as far as I’m concerned, every day should have chimichurri in it.

The sauce originates from Argentina and is FULL of fresh herbs, citrus and spices. It’s incredibly aromatic and bright and is perfect over grilled meats, seafood, in sammiches and as a dip.

And. I. LOVE. IT.

I’ve posted the recipe alongside other dishes before but I thought this showstopper deserved a post on its own.

Chimichurri has similar flavor profiles to pesto as both contain fresh herbs and spicy garlic. But since chimichurri does not contain nuts or cheeses, it can be considered a slimmer substitute for pestos. Both as a spread or even in pastas like my Chimichurri Orzo.

So this weekend, break out the grill and throw a few steaks (or chicken…or lamb chops…) and some seafood on the fire. Slather the grilled goodness with Chimichurri Sauce and show all the MOM(s) in your life how much you love them.

Have a fabulous Mother’s Day Weekend!

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Chimichurri Sauce
Makes approximately 2 cups

Ingredients:

1 large bunch fresh cilantro
1 large bunch fresh Italian parsley
6-8 sprigs fresh oregano
4 large garlic cloves
1 large serrano chili pepper*
zest of 1 lime
¼ cup fresh lime juice
1 teaspoon red wine vinegar
½ teaspoon red chili flakes*
1 teaspoon honey or agave
¾ – 1 cup olive oil, more if needed
kosher salt
black pepper

In a food processor or blender, add all of the ingredients except the olive oil, kosher salt and pepper. Pulse several times until the herbs have broken down.

Stream in the olive oil and blend until the items have fully incorporated. Sprinkle in ½ teaspoon salt and ½ teaspoon black pepper. Pulse to combine. More olive oil can be added if a smoother, loose texture is desired. Check for seasonings and add additional salt and pepper as needed. Refrigerate until ready to be used.

*Chili amounts can be adjusted based on heat level preference.

Condiments/Sauces

Oven-Roasted Tomato Salsa : Cinco de Mayo Countdown Begins!

April 28, 2014April 29, 2014 The Culinary Chronicles6 Comments

Alrighty Folks, it’s time to get organized because Cinco de Mayo is exactly one week away!

What have y’all got planned? Is the menu set yet?

Because if not–you’re in luck!

For the next week I’ll be posting muy delicioso menu ideas to ensure that your Cinco de Mayo festivities will be filled with good eats and thirst quenching cocktails.

To start off a fiesta, you’ve got to have chips and dips. I recommend dunking your crispy tortilla chips into a Roasted Poblano Guacamole, Fresh Corn Pico de Gallo, or this mouth-watering Oven-Roasted Tomato Salsa.

Because this gal is ALL about salsas.

I usually make my standard salsa using canned plum tomatoes. It’s super easy to whip together (thank goodness for food processors!) and I smother everything with it. Over grilled proteins (fish, chicken, beef), inside tacos and burritos and of course–with chips.

I decided to make a small tweak to my go-to salsa recipe by swapping out the canned tomatoes with oven-roasted tomatoes. By roasting the tomatoes in the oven, it concentrates the flavor and adds a different layer to the salsa. It’s still easy to make but it does use a good amount of fresh tomatoes (they shrink through the roasting process) and you need to wait about an hour for them to get their roast on in the oven.

The salsa can be kept in the fridge for about a week and actually tastes even better the day after you make it as the flavors have time to marry. But let’s be honest, you and your peeps will gobble down this salsa so fast that I doubt it will be in the fridge that long.

And with that, let the official countdown to Cinco de Mayo begin!!!!

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Oven-Roasted Tomato Salsa

Ingredients:

4 pounds plum tomatoes, cut in half, seeds removed
1 large jalapeno pepper, sliced in half
olive oil
kosher salt
black pepper
½ small yellow onion, quartered
2 scallions
2 large garlic cloves
1-2 small serrano chile peppers, seeds removed (depending on your preferred heat level)
1 teaspoon cumin powder
¼ teaspoon chile powder (optional)
2 pinches sugar
zest of one lime
1 tablespoon fresh lime juice
½ bunch cilantro (about 1½ cups)

Preheat the oven to 350 degrees F.

Place the tomatoes and jalapeno in a single layer, cut side up, on baking sheets. Drizzle olive oil over them and sprinkle with kosher salt and black pepper. Roast for 60-70 minutes until the tomatoes have become slightly browned and shriveled. Allow them to cool until room temperature.

Put the roasted tomatoes, jalapenos, ½ teaspoon of kosher salt and the remaining ingredients into the bowl of a food processor. Pulse until desired consistency. Taste the salsa and add more kosher salt and black pepper as needed. The flavors will intensify as the salsa flavors marry.

Pour the salsa into a container and refrigerate for a few hours before serving.

Condiments/Sauces

Homemade Marinara Sauce

January 6, 2014January 6, 2016 The Culinary Chronicles11 Comments

I make a lot of pastas and pizzas…. A LOT.

But I can’t help it – I’m Italian! Well, pretty sure I was in a past life at least.

So when a gal cooks a ton of pastas and pizzas, a gal has got to have a trusty marinara sauce that she can rely on. And I just so happen to have a great one that’s quite easy to make, especially in large batches.

Here’s how….

First, wrangle up some basic ingredients. A few aromatics, a couple of herbs & spices and of course, tomatoes. I prefer San Marzano tomatoes but any canned plum tomato will be fine.

Heat a few tablespoons of olive oil in a large pot and cook down some onions and garlic. Throw in some red chili flakes, oregano, fennel seeds and cook for an additional minute or two.

While the aromatics are doing their magic, crush up a few cans of tomatoes. And because it’s fun to play with your food, I use my hands to do this.

Add the crushed tomatoes and the juices to the pot and stir in some chopped Italian parsley and bay leaves.

Simmer the ingredients, partially covered until it has reduced and thickened.

Add the basil and puree the ingredients until smooth. Season with additional salt, pepper and that’s it!

Simple to make and a delicious addition to any recipe that calls for a marinara. The sauce also freezes beautifully so you can always have it on hand.

Told ya it was easy.

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Marinara Sauce
Makes about 6 cups

Ingredients:

3 tablespoons olive oil
1 cup diced onion
4 garlic cloves, minced
1/2 teaspoon red chili flakes
1/2 teaspoon dried oregano
1/4 teaspoon fennel seeds
2 28-ounce cans whole, peeled San Marzano tomatoes (or standard plum tomatoes)
2 tablespoons chopped Italian parsley
2 dried bay leaves
1/4 cup chopped basil leaves
kosher salt and pepper
1 tablespoon sugar, as needed

In a large pot, heat the olive oil over medium heat. Add the onions, garlic and cook for 3-4 minutes until they have become soft and translucent. Stir in the red chili flakes, oregano, fennel seeds and cook for an additional 1-2 minutes.

While the aromatics cook, pour the tomatoes into a large bowl with its juices. Using your hands, crush the tomatoes and discard any tough core pieces that may remain. Pour the crushed tomatoes and juices into the pot. Stir in the parsley and bay leaves. Allow the contents to come to a soft boil. Lower the heat to medium low and simmer, partially covered.

Allow the sauce to simmer for 30-40 minutes, occasionally stirring. Once the sauce has thickened and reduced, remove the pot from the heat and stir in the basil leaves. Remove and discard the bay leaves. Using an immersion blender (or standard blender), puree the sauce until smooth. Season with salt and pepper as needed. Depending on the tomatoes, you may need to add a bit of sugar to cut down some of the acidity.

The sauce can be used immediately or can be refrigerated in airtight containers for up to 3 days. You may also freeze the sauce for up to a few months, however, this recipe is not intended for pressure canning/jarring. Pressure canning/jarring recipes require a high amount of acidity to avoid harmful bacteria.