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chimchurri

Locally Pastured Steak with Kalamata Chimichurri Sauce | Steven Dunn of Oui Chef

Adapted from: Bon Appetit Magazine – February 2009 and made available by Steven Dunn at Oui Chef

“I love my grill.  I love the act of cooking just about anything on my outdoor grill, from the freshest swordfish, to thick, fat-marbled, beef rib-eye steaks.  Every man I know is the same, even guys that avoid cooking in their kitchens at all costs.  Put them next to a screaming hot grill and they have an almost instant primal reaction to the thing…..it’s like we’re all back living in a cave and trying to tame fire for the first time….” – Read the rest of Steven’s meaty musings on the Oui Chef Network and discover a world of inspiration through excellence in food making and food writing. You will not be disappointed.

Ingredients

  • 4 tablespoons fruity olive oil, divided
  • 4 garlic cloves, finely minced
  • 1/4 teaspoon dried crushed red pepper
  • 1 bay leaf, broken in half
  • 1/3 cup finely chopped shallots
  • 1/3 cup finely chopped fresh Italian parsley
  • 4 tablespoons roughly chopped, pitted Kalamata olives
  • 3 tablespoons red wine vinegar

Preparation

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add shallots, red pepper, and bay leaf. Stir until fragrant, about 1 minute. Add garlic and sauté, about 2 minutes. Remove from heat; stir in parsley, olives, and vinegar. Season chimichurri with salt and pepper, and add a little water by teaspoonfuls to thin as needed. Let sit at room temperature while you cook your steaks, remove the bay leaf before serving.

For the Steaks

Preheat oven to 425°F. Season steaks on both sides with kosher salt and freshly ground pepper. Brush heavy, large oven-proof grill skillet (preferably cast-iron) with vegetable oil. Heat over high heat until just smoking. Add steaks. Cook until nicely browned, about 4-5 minutes. Turn steaks and transfer skillet to oven. Roast until instant-read thermometer inserted horizontally into steaks registers 125°F to 130°F for medium-rare, about 10 minutes.

 

Let steaks rest at least 5 minutes. Thinly slice crosswise, and spoon chimichurri over.

 

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Quinoa and Green Bean Salad with Fresh Herbs | Katherine Rossmoore of Better Living Through Foods

Ingredients

  • 1 Cup quinoa, rinsed (any color)
  • 1 Cup of chopped green beans (about one inch pieces) or about 2 Cups of whole green beans
  • 1/3 cup raw pine nuts, lightly toasted
  • 1 Cup raw chopped zucchini
  • 1 Cup raw sliced fennel
  • One big handful of mixed fresh herbs: chives, Thai or fresh basil, mint, parsley and oregano; lemon thyme would be nice too.

Dressing

  • 3 Tablespoons freshly squeezed lemon juice;
  • 2-3 T good quality extra virgin olive oil
  • Good sea salt (like Maldon or Celtic) to taste, and black pepper, optionally.

Preparation

Cook the quinoa like pasta, except with NO SALT! Put a large pot of water to boil, add the quinoa and stir occasionally for a total of 15 minutes, or until the little spirally white part separates from the seed.

Create an ice bath, (large bowl of ice water) for plunging the beans and grain into when finished.

Lightly toast the pine nuts in a dry skillet, paying careful attention so they don’t burn.

Throw the green beans into the quinoa water for the last 4 minutes, blanching the beans while the quinoa finishes. Then, when done, drain the mixture into the strainer and plunge into the ice bath (or just run cold water over) so that the green beans stay bright green.

While the grain mixture cools, chop the zucchini and fennel and dice up your big handful of fresh herbs.
Whisk the lemon juice and olive oil in the bottom of a large bowl and then pour the quinoa mixture into the bowl, tossing well to coat with dressing and then add the rest of the vegetables and herbs. Add the pine nuts once they’ve cooled. Add at least 1 teaspoon salt, (and then more or not) plus pepper to taste.

The fresh herbs really obviate the need for more zing in the dressing! If you have no fresh herbs, add some crushed red pepper and a teaspoon of Dijon mustard to the dressing.