Chimichurri

Chimichurri is a beautifully pungent sauce originally from Argentina.  It is perfect for marinating steaks, lamb, pork, you name it.  Those Argentinians knew what they were up to because although Chimichurri calls for A LOT of garlic, it is perfectly balanced with parsley, which naturally eliminates bad breath.

My favorite method for utilizing Chimichurri is in marinating sirloin for shish kabob.  The acid in the vinegar aids in breaking down tougher cuts of meat, so once the sirloin is marinated and grilled, it is perfectly tender. The flavors are amazing and the color is gorgeous, so hats off to Argentina!

 

Ingredients and Instructions

1 Large Bunch Flat Leaf Parsley (washed, stemmed, and dry)
8 Cloves of Garlic
2 Shallots
1/2 C. Red Wine Vinegar
1/3 C. Water
1 Tbsp. Coarse Sea Salt
1/2 tsp. Dried Oregano
1/2 tsp. Red Pepper Flakes *
1 tsp. Black Pepper
1 C. Extra Virgin Olive Oil

Throw the parsley and garlic into a food processor and finely chop.  Add all other ingredients besides the olive oil and process until blended.  Add the olive oil in a thin stream and mix until blended being careful not to overprocess.  Chimichurri should still hold a coarse texture.

*I have used a seeded and ribbed habanero in the past in place of the red pepper flakes. It gives a great kick and a bit of a fruity flavor.  It just depends on your taste and heat tolerance.

Eve's Spicy BBQ Sauce

This recipe was first shared in my BBQ Chicken Pizza post, but I wanted it to have it's own post.  I love BBQ sauce, and the fact that it's so quick and easy to throw together makes it a double whammy winner in my house.  Like other sauces, it's much healthier to make your own even though you still will have the sugars from the ketchup and molasses.  Everything in moderation I always say.  This ketchup based sauce is smoky, sweet, and perfect for chicken, pulled pork, shrimp, or whatever you like to slather in sauce.

Ingredients & Instructions

1 Tbsp. Olive Oil½ C. Grated Onion (Red or Yellow is fine)3 C. Ketchup1/3 C. Apple Cider Vinegar (It must be Apple Cider Vinegar.  No other vinegar will do)
1/3 C. Molasses
3 tsp. Liquid Smoke3 Tbsp. Worcestershire Sauce
1 Tbsp. Hot Sauce
2 tsp. Cumin
1 tsp. Cayenne
2 tsp. Chili Powder
1 Tbsp. Black Pepper
2 tsp. Red Pepper Flakes
2 tsp. Paprika

Add olive oil to a small saucepan and throw in the grated onion.  Sweat the onions for just a couple of minutes and add all other ingredients.  Cook on low for 20-30 minutes, and VOILA, BBQ Sauce!

Marinara Sauce With Meat

I mentioned in my Baked Ziti post that I believe knowing how to make your own Marinara sauce is an absolutely necessary skill to have in life. It makes your cooking healthier due to the high sugar and preservative content of store-bought marinara, it's more cost effective because you can make large batches with moderately priced ingredients and freeze for later use, and it makes the house smell great as well!

I really enjoy this time of year because my basil is taking off like crazy.  I love having an herb garden, not only because herbs are so pricey at the grocery store, but  also because it allows me a few moments to reflect during my busy week.  I often take the time to go outside for a few minutes and run my hands across my basil, rosemary, or sage, and just enjoy the sweet and savory scents of Spring/Summer.   It calms the soul a bit to watch things grow and to know that your fruits will nourish those that you love the most.

Ingredients & Instructions;

 

Marinara Sauce with Meat

 

2 12 Oz. Can of San Marzano Crushed Tomatoes
2 Tbsp. Tomato Paste
3 Tbsp. Unsalted Butter
(2) Yellow Onions (diced)
6-7 Cloves of Garlic (diced or very thinly sliced)
1 tsp. Red Pepper Flakes
1 Tbsp. Dried Thyme Leaves
1 Tbsp. Dried Oregano
1 LB Sweet Italian Sausage
½ C Red or White Wine *
10 Fresh Basil Leaves (julienned)
2 Roasted Red Bell Peppers (diced)
 2 Bay Leaves
1 tsp. Sugar
Salt & Pepper

Melt butter in deep sauce or sauté pan.  Add onion, red pepper flakes, thyme, oregano, and salt.  Sweat the onions for about 5 minutes.  Add the sausage and cook until it is no longer pink.  Add the garlic and tomato paste, stir for 1-2 minutes,  and then deglaze the pan with the wine.  Add in the whole tomatoes (crushing with your hands as they are added), sugar, red bell pepper, and bay leaves and simmer for about 30 minutes.  Just before serving, add in the basil and if you want, add another splash of wine.  Salt and Pepper to taste.

 

* When marinara is being served with or over a red meat I prefer a red wine, but for marinara served with shrimp or chicken I prefer using a white wine to deglaze.