Chimichurri Sauce Recipe from The Forked Spoon

 Chimichurri Sauce Recipe from The Forked Spoon

Ingredients 

• ▢1 cup parsley, flat-leaf parsley
• ▢8 cloves garlic, minced
• ▢2 small shallot, finely minced, optional
• ▢2 teaspoon dried oregano  Fresh oregano
• ▢1 small red chile, seeded and diced (or 2 tsp red pepper flakes)
• ▢6 tablespoons red wine vinegar
• ▢2 teaspoon salt (maybe 1 tsp and taste)
• ▢1 teaspoon fresh ground black pepper
• ▢1 ⅓ cup Extra-virgin olive oil

Instructions 

• Food processor option:
• Add parsley, garlic, shallot, oregano, vinegar, chile, salt, and pepper to a small food processor and pulse just until chopped (do not blend into a paste). Transfer to a bowl and stir in the olive oil by hand.
• I added enough oil and pureed enough to make this suitable for a squeeze bottle.
• Rest: Let the chimichurri sit for 15 minutes at room temperature so the flavors meld.
• Serve: Stir again and serve as a sauce, dip, or marinade.

La Sirena Cocktail (The Mermaid)

 We had a version of this at the Round Cantina on Butler Street from their cocktail taps, and loved it. This is my version, because they didn't give me the actual recipe! It's like a souped up Paloma!

4 oz grapefruit juice 

2 oz tequila (or less!)

2 oz Aperol

1/2 oz lemon juice

5 cc (1 tsp) agave syrup

Stir and serve over lots of ice.

We did this as a pitcher for a party. Popped it in the fridge to chill and brought it out in an insulated growler for serving. (Chill growler in the freezer night before if you can!)

28 oz grapefruit juice

14 oz tequila (I think 10 oz might be wiser!)

14 oz Aperol

3.5 oz lemon juice

2 - 4 tablespoons Agave syrup

So this makes close to a half gallon, 7 drinks or so.

Pickled Red Onions - Rick Bayless

 Pickled Red Onions - Rick Bayless

INGREDIENTS

2medium (6-ounces each) red onions, sliced about ¼-inch thick Abouta cup of fresh lime juice 1 teaspoon Salt

INSTRUCTIONS

Scoop the onions into a glass or stainless bowl.  Cover with very hot tap water.  (The water should be steaming; if yours isn’t heat it a little on the stove.)  Let stand 20 minutes, then drain. Sprinkle with 1 teaspoon salt.  Cover with the lime juice and lay a plate on top to keep them submerged.  Cover the bowl and refrigerate 3 or 4 hours (or, preferably, overnight).  Scoop the onions into a storage container, cover and store in the refrigerator for up to a month or more.  After a few weeks, the texture of the onions will begin to deteriorate.  

YouTube Video here.

BEST BEANS! MEXICAN STEWED BEANS WITH SALSA FRESCA (Adapted from Milk Street TV)

 

MEXICAN STEWED BEANS WITH SALSA FRESCA

Milk Street recommends overnight soak. I did not because I did this in the InstantPot, but even after 30 minutes, the beans were still firm-ish. So next time, either soak the beans or 60 minutes! 

I also had some greens around (kale) and chopped these up and threw them into the cooker with the beans and they were a great addition!

FOR THE BEANS:

1		POUND DRIED CRANBERRY BEANS (Also called Roman Beans), PICKED OVER AND RINSED
		KOSHER SALT AND GROUND BLACK PEPPER
2		TABLESPOONS LARD OR NEUTRAL OIL
1		MEDIUM WHITE ONION, CHOPPED
2		MEDIUM GARLIC CLOVES, THINLY SLICED
1		BUNCH CILANTRO, STEMS FINELY CHOPPED, LEAVES ROUGHLY CHOPPED, RESERVED SEPARATELY
1½*		QUARTS LOW-SODIUM CHICKEN BROTH, PORK BROTH (RECIPE FOLLOWS; OPTIONAL) OR WATER (We use Better than Bouillon No Chicken broth)

 * Use just enough stock to cover if  using instant pot.

You can also add greens of your choice.

FOR THE SOFRITO:

2		TABLESPOONS LARD OR NEUTRAL OIL
1		LARGE WHITE ONION, CHOPPED
		KOSHER SALT AND GROUND BLACK PEPPER
4		MEDIUM GARLIC CLOVES, MINCED (Or some combination of garlic powder and fresh garlic)
2		POUNDS RIPE TOMATOES, CORED AND ROUGHLY CHOPPED (We used canned diced tomatoes, 2 small or 1 large can.)
2		JALAPEÑO CHILIES, STEMMED, SEEDED AND FINELY CHOPPED (We also had a poblano hanging around and threw that in as well.)

 

TO SERVE:

2		CUPS SHREDDED PORK (OPTIONAL)
		SALSA FRESCA

 

DIRECTIONS

To prepare the beans, in a large bowl, combine the beans with 2 quarts water and 2 tablespoons salt; stir to dissolve salt. Cover and soak the beans overnight at room temperature. (See my note at the top.)

Drain the beans. In a large Dutch oven (or Instant Pot), heat the oil over medium heat until shimmering. Add the onion and 1 teaspoon salt, then cook, stirring occasionally, until it begins to brown, about 5 minutes. Stir in the garlic and cilantro stems. Cook, stirring, until fragrant, about 30 seconds. Stir in the beans and broth, greens, if adding, then bring to a boil over medium-high. Cover, reduce to low and cook, stirring occasionally, until the beans are tender, about 1 hour. (or pressure cook at least 45 minutes.)

While the beans cook, make the sofrito. In a 12-inch nonstick skillet over medium, heat the lard until shimmering. Add the onion and ½ teaspoon salt, then cook, stirring occasionally, until well browned, 5 to 7 10 to 20 minutes. Stir the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and jalapeños (Poblanos if adding) and cook, stirring oen, until the tomatoes have broken down, the liquid they released has cooked off and the mixture begins to sizzle, 10 to 15  30 to 45 minutes. Remove from the heat and set aside.

When the beans are done, remove the pot from the heat and let stand uncovered for 30 minutes to allow the liquid to thicken slightly. Return the beans to a simmer over medium, stirring occasionally. Add the sofrito and shredded pork (if using). Cook, stirring occasionally, until heated through, about 5 minutes.

Taste and season with salt and pepper, then stir in the cilantro leaves. Serve with salsa fresca on the side.

These really are wonderful. We had some tortillas around and made enchiladas of a sort with them. Baked in the oven with cheese, green chilis. (If I'd had enchilada sauce, I would have used it!)

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