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Strip Steak with Chimichurri Sauce

Ingredients


Steak-4 pounds New York strip steaks, (1 1/2 inch thick)
salt as per taste
black pepper, ground
olive oil

Chimichurri Sauce

1/4 cup water, (hot)
2 teaspoons oregano, dried
2 teaspoons kosher salt
1 1/3 cups parsley leaves, loosely packed flat-leaf
2/3 cup cilantro leaves, loosely packed
6 garlic cloves minced 
1/2 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/2 cup olive oil, extra-virgin

Directions:

About 30 minutes before grilling, remove the steaks from the refrigerator. Allow steaks to sit covered at room temperature

Step 1:

For Chimichurri Sauce

Combine hot water, oregano, and salt in small bowl; let stand 5 minutes to soften oregano.Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.

Step 2:

Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.

Step 3:

Add oregano water mixture and vinegar and pulse briefly to combine. Transfer mixture to a medium-sized bowl and slowly whisk in oil until incorporated and the mixture is emulsified.

Step 4:

Grilling Steak

Heat grill to medium-high heat. Clean and then carefully brush the grill with oil. Brush the steaks on both sides with olive oil and season generously with salt and pepper.

Step 5:

Place the steaks on the grill and cook until charred grill marks, about 6 minutes covered. Turn the steaks over and continue to grill until the second side is slightly charred and thermometer inserted into the center of steak registers 115°F for rare (about 2 minutes), or 120°F for medium-rare (about 3-5 minutes), or longer for medium and medium well doneness.

Step 6:

Transfer steaks to a large plate and let rest, loosely tented with foil, for 10 min. Slice, serve and top with chimichurri sauce.

WhatsApp Image 2018-10-09 at 4.53.04 PM

Crab Bisque!

Ingredients

4 T. unsalted butter
1/2 c. minced shallots
4 large cloves garlic, minced
1/4 c. flour
6 c. seafood stock
1-1/2 c. heavy cream
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 14.5-oz. can fire roasted tomatoes
1/3 c. tomato paste
1 tsp. smoked paprika
1/8 tsp. cayenne pepper
3/4 to 1 lb. fresh or thawed frozen lump crab meat
1/4 c. dry sherry, or dry white wine
1/3 c. minced fresh parsley

Directions:

Step1: 

In a large soup pot over medium heat, melt the butter. Add shallots and garlic, and sauté until very soft, stirring regularly for 5 to 7 minutes.

Step 2:

Stir in flour and cook, stirring regularly, for 2 minutes. Slowly pour in 1 cup of the broth, whisk well with no clumps.Then pour in the remaining broth and whisk again to mix well.

Step 3:

Turn heat up a bit to medium-high and bring it to boil. Then turn heat down to simmer for 15 minutes. Add cream and bay leaf, and bring the mixture back to simmering, stirring and scraping the pan bottom occasionally.

Step 4:

Stir in fire roasted tomatoes and tomato paste, and then very carefully blend the mixture with an immersion blender until very smooth. Stir in paprika and cayenne pepper.

Step 5:

Stir in the crab meat. Cook until about 5 to 10 minutes. Stir in the sherry and heat for another 2 to 3 minutes. Taste, adding more salt and pepper if needed.

Step 6:

Ladle into bowls or mugs and garnish with fresh parsley, plus a sprinkle of smoked paprika and freshly ground black pepper. Serve with oyster crackers or soft rolls.

honey garkic salmon

Aromatic Fiery Salmon with Honey Garlic!

Ingredients

12 oz (350g) salmon fillets, cut into 2-3 strips
1/4 cup (60ml) honey
4 cloves garlic, minced
2 tablespoons whole-grain mustard
1 tablespoon soy sauce
1 teaspoon apple cider vinegar or 1 tablespoon lime juice
1 tablespoon olive oil
1 tablespoon hot sauce of your choice (Tabasco, Sriracha, Asian chili-garlic sauce)
1/2 teaspoon red pepper flakes
1 tablespoon chopped cilantro
1 lime, sliced into wedges

Directions:

Step 1:

Season salmon fillets with salt and pepper. Set aside.

Step 2:

In a bowl, combine honey, mustard, hot sauce of your choice, soy sauce, apple cider vinegar (or lime juice) red pepper flakes and a pinch of salt. Stir to combine and set aside.

Step 3:

Heat olive oil in an oven-proof skillet and fry the salmon on the side until half done. Flip salmon and add minced garlic into the skillet and cook until slightly browned. Add the honey mixture and lemon wedges into the skillet, reduce the sauce until sticky.

Step 4:

Finish off by broiling the salmon in the oven for 1 minute, until the surface becomes slightly charred. Serve over rice with more sauce and a sprinkling of chopped cilantro.