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- 1 1/2 tablespoons (or more) crushed red pepper flakes
- 1/2 cup chopped flat-leaf parsley
- 4 garlic cloves (or more), minced
- 1/2 teaspoon (or more) kosher salt
- 2/3 cup (or more) olive or sunflower oil
Combine 1/3 cup dried oregano and 1 1/2 Tbsp. crushed red pepper flakes in a small bowl. Add 1 cup warm water and massage mixture with your hands. Let stand until oregano and pepper flakes are softened and water is absorbed, about 15 minutes. Add 1/2 cup chopped flat-leaf parsley, 4 minced garlic cloves, and 1/2 tsp. kosher salt. Stir in 2/3 cup (or more) olive or sunflower oil; let stand for at least 1 hour or chill for up to 2 days to let the flavors meld. Season sauce to taste with red wine vinegar and more garlic, salt, or oil, if desired.
Nutritional Content2 tablespoons contain: Calories (kcal) 180 Fat (g) 19 Saturated Fat (g) 3 Cholesterol (mg) 0 Carbohydrates (g) 4 Dietary Fiber (g) 2 Total Sugars (g) 0 Protein (g) 1 Sodium (mg) 125Reviews Section
Rachael Ray's Agrodolce Clams with Red Sauce
1. In a large bowl of ice water, scrub the clams well with a brush to get rid of any dirt and debris.
2. In a large skillet or Dutch oven, heat the EVOO, three turns of the pan, over medium-high. Add the shallots and stir until they begin to soften, a minute or two. Add the garlic, tomato paste, oregano, chile paste, and ground fennel. Stir until the tomato paste darkens in color, about a minute more. Add the vermouth and cook until the liquid starts to reduce, 30 seconds or so. Stir in the tomatoes and peppers, then let the mixture come to a bubble. Season the sauce with salt and pepper.
3. Add the clams and cover the pan. Cook until the clams open, 7 to 8 minutes (discard any that don’t open). Stir in the basil.
Katherine's Roasted Tomato Sauce
We’ve published a few variations on tomato sauce in the past, but this is hands down the best way to make this iconic sauce. The secret is in roasting with the lid off, which allows the top layer to brown.
About 10# tomatoes, any type (heirloom, roma, beefsteak)
1-2 bunches basil, leaves only and left whole
1 head garlic
½ bunch thyme
½ bunch oregano
1-2 hot chilis or 1-2 tablespoon hot red chili flakes, depending on your heat tolerance
2 glugs extra virgin olive oil
1 tablespoon salt, or to taste
Roughly chop tomatoes, skins on (this is where a lot of their nutrition resides!), cores removed, and add to your largest sauce pot, at least 2 gallon capacity.
Toss in basil leaves. Peel and chop garlic into slices or rough pieces. We like large, visible garlic chunks, but if you want to mellow out the garlic flavor, chop it more finely. Add to pot. Strip thyme and oregano leaves from stems and add to pot whole. Finely chop chili and add to pot, or sprinkle in chili flakes.
Pour olive oil over all ingredients, then sprinkle on salt and stir with a large wooden spoon.
Place in a cold oven turned to 400F. Roast uncovered for up to 4 hours, stirring periodically. Stir after the first hour when it starts boiling, then don’t stir again until the top layer has browned a little bit. Stir this in, brown the new top layer, and repeat until you’ve reached your desired consistency and moisture. The more juicy your tomatoes, the longer you will roast for a thicker sauce.
Recipe: Venison Rib Roast with Chimichurri Sauce
Looking for an alternative to the usual holiday turkey, ham or lamb? Then look no further. Your guests will definitely remember this showy recipe.
1 (8-rib) venison roast, about 2 pounds, bones Frenched
3/4 cup plus 1 tablespoon olive oil
1/2 cup white wine vinegar
2 jalapeños, stems and seeds removed, chopped
1/2 cup tightly packed fresh cilantro leaves
1/2 cup tightly packed fresh flat-leaf parsley leaves
1/4 cup tightly packed fresh oregano leaves
1 tablespoon Aleppo or other mild chile flakes
Freshly ground black pepper
Instructions: One hour prior to cooking, remove the venison from the refrigerator and let it come to room temperature.
Meanwhile, make the chimichurri sauce. Add the 3/4 cup of olive oil, vinegar, garlic, jalapeños, cilantro, parsley, oregano, chile flakes, 1 tablespoon salt and 1 teaspoon of black pepper to a food processor. Pulse the processor until the herbs and jalapeños are well chopped and blended, but not puréed or smooth. Transfer the chimichurri to a serving dish and set aside.
Heat the oven to 400 degrees. Rub the venison with the remaining tablespoon of olive oil and season to taste with salt and pepper. Heat a cast-iron skillet large enough to hold the venison without the meat touching any of the sides over a medium-high flame and lightly sear the meat on all sides, using tongs to flip the roast and hold it in place while searing.
Remove the venison from the skillet and place a roasting rack or cooling rack directly over the skillet. Place the meat on top of the rack, making sure juices will drip into the pan and not into your oven. Place the pan and venison in the oven and roast it for 15-25 minutes, depending on the size of the roast, or until a meat thermometer placed in the thickest part of the roast reads 125 degrees.
Transfer the roast to a carving board, tent loosely with foil and let it rest for 10 minutes. Carve into individual rib chops and serve with the chimichurri sauce.
Makes 4 servings
Per serving: 376 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 595 mg sodium, 2 g carbohydrates, 1 g dietary fiber, 0 g sugar, 51 g protein
Oregano-Chile Chimichurri - Recipes
this is my favorite dish from a Turkish restaurant back home near DC. I haven't made it at home yet though.
1 1/2 lb. waste free beef tenderloin, leg of lamb, or chicken breast cut into bite size pieces
2 large ripe peeled tomatoes diced
3 oz. butter or margarine
1/2 tsp. oregano
2 tsp. chopped fresh dill
1 pt. plain yogurt
1 tsp. garlic powder
Salt and Pepper to taste
4 small pita bread loaves cut into bite size chunks
Heat skillet with half of the butter and lightly toss pita bread chunks until they are crisp. Keep warm. Prepare yogurt sauce by stirring in garlic powder, salt, and pepper.
Heat remaining butter in skillet. Add meat and sautee until well browned. Add diced tomatoes, oregano, and chopped fresh dill and continue to sautee until tomatoes are well cooked.
Divide pita bread onto four plates and cover with yogurt sauce. Spoon meat mixture over yogurt sauce and place plates in 350 oven for one minute to heat throughout.
Courtesy of Zeynel Uzun
6813 Redmond Dr
McLean, VA 22101
Here's an easy one. The ingrediants are so simple that you can't imagine how good it is. Most people that eat it ask for the recipe.
Spray Pam in 9x13 dish and dump in the following:
1 stick butter
1 can French Onion Soup
1 can Beef Broth
1 can of rice (use the soup can to measure the rice)
1 can/jar of mushrooms
Bake 350 for an hour.
I've cooked it on top of the stove also, appx 30 minutes. I've also made it with 1/2 stick butter.
Recipe: Chicken Thighs With Lemon Dijon Vinaigrette
Note: Roasting the chicken in a preheated cast iron skillet results in a crispy skinned thigh in under 30 minutes. A simple lemon vinaigrette gives the roasted chicken a burst of brightness, but you could also serve with chimichurri sauce (recipe follows). From Meredith Deeds.
• 1 tbsp. plus 1 tsp. fresh lemon juice
• Freshly ground black pepper
• 3 tbsp. extra-virgin olive oil
• 1 tbsp. finely chopped parsley
• 4 skin-on, bone-in chicken thighs (about 1 3/4 lb.)
Place the cast iron skillet in a cold oven and heat the oven to 450 degrees.
To make the vinaigrette: In a small bowl, combine the lemon juice, mustard, honey, 1/4 teaspoon salt and 1/4 teaspoon pepper. Whisk in the olive oil and stir in the parsley. Set aside.
To prepare the chicken: Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper. Carefully arrange chicken in the hot skillet, skin side down and cook for 10 minutes. Flip the chicken, add a few lemon slices to the skillet (not on top of the chicken) and continue cooking until the skin crisps and meat is cooked through, about 10 to 15 minutes longer.
Transfer to a plate and let rest 5 minutes before serving with the vinaigrette.
Nutrition information per serving:
Calories 370 Fat 26 g Sodium 140 mg
Carbohydrates 1 g Saturated fat 6 g Total sugars 1 g
Protein 33 g Cholesterol 105 mg Dietary fiber 0 g
Exchanges per serving: 5 medium-fat protein.
Note: A flavorful chimichurri mayo, plus roasted peppers and charred onions, turn this simple burger into something special. From Meredith Deeds.
• 3 tbsp. Chimichurri Sauce (see recipe)
• 1 1/4 lb. ground chuck (85 percent lean or less)
• 1/2 tsp. freshly ground black pepper
• 4 slices provolone cheese
• 2 roasted red peppers (jarred or made yourself see recipe), quartered
• 4 hamburger buns, split and toasted
In a small bowl, combine the Chimichurri Sauce and mayonnaise. Set aside.
Divide the meat and gently form into 4 (4-inch) patties. (Do not overwork the meat.)
Heat oil in a large skillet over medium-high heat. Place the onion slices in the skillet. Cook the onion, turning once, until slightly charred and just tender, about 5 to 6 minutes. Transfer to a plate and break apart the slices.
Season the patties on both sides with the salt and pepper and place in the hot skillet. Cook over medium-high heat for 2 minutes. Flip patties and place a slice of cheese on top of each. Cook until cheese melts and burgers are cooked to desired doneness, about 2 minutes for medium.
Spread the mayo mixture on the buns. Place 1 burger on each of the bottom buns. Top each with 2 pieces of roasted pepper, a few onion slices and bun top. Serve immediately.
To roast the peppers : Char peppers over gas flame or in broiler until blackened on all sides. Place in large bowl cover tightly with plastic wrap and cool. Peel, seed and stem peppers.
Nutrition information per serving:
Calories 570 Fat 33 g Sodium 1,475 mg
Carbohydrates 30 g Saturated fat 11 g Total sugars 7 g
Protein 36 g Cholesterol 105 mg Dietary fiber 2 g
Exchanges per serving: 1 vegetable, 1 ½ starch, 4 medium-fat protein, 2 ½ fat.
• 1/2 c. finely chopped fresh cilantro
• 1/2 c. finely chopped flat-leaf parsley
• 2 tbsp. finely chopped fresh oregano
• 1 Fresno chile or red jalapeño, finely chopped
• 2 garlic cloves, finely chopped
• 1/2 c. extra-virgin olive oil
In a medium bowl, combine the cilantro, parsley, oregano, chile, garlic, vinegar and salt. Whisk in the oil. Cover and chill at least 1 hour.
The chimichurri sauce will keep in the refrigerator for 3 days, but if you’d like to make it further ahead of time, leave out the vinegar, which over time will turn the sauce a drab olive color. Add it in just before serving.
Nutrition information per 1 tablespoon:
Calories 40 Fat 5 g Sodium 100 mg
Carbohydrates 0 g Saturated fat 1 g Total sugars 0 g
Protein 0 g Cholesterol 0 mg Dietary fiber 0 g
Exchanges per serving: 1 fat.
Lentil, Sweet Potato, Kale and Coconut Stew
Note: A hearty dish, packed with flavor, this lentil stew, studded with chunks of sweet potatoes and swimming in a tomato-coconut curry sauce, makes enough for a crowd. It also freezes well. From Meredith Deeds.
• 1 tbsp. finely chopped ginger root
• 3 garlic cloves, finely chopped
• 1 Fresno chile or red jalapeño, finely chopped
• 1/2 tsp. freshly ground black pepper
• 1 1/2 c. uncooked brown lentils
• 2 medium sweet potatoes, peeled and cut into 1/2-in. cubes
• 1 (28-oz.) can diced tomatoes
• 1 (14-oz.) can coconut milk (full-fat or lite)
• 1 bunch kale, stemmed and chopped
• Cooked white rice, if desired
• Optional toppings: chopped peanuts, fresh cilantro, fresh mint, slice Fresno chile or red jalapeño, lime wedges
Heat the oil over medium heat in a large Dutch oven. Add the onion and cook, stirring, until softened, about 5 to 7 minutes. Add the ginger, garlic and chile pepper and cook, stirring, until fragrant, about 30 seconds. Add the curry powder, turmeric, salt and pepper. Continue to cook for 1 minute.
Add the lentils and broth. Bring to a boil, reduce the heat and simmer 30 to 35 minutes, until the lentils are just tender. Add the sweet potatoes, tomatoes and coconut milk. Continue to cook for another 15 to 20 minutes, until the sweet potatoes are tender.
Add kale and cook another 3 to 5 minutes, until kale is wilted. Stir in lime juice. Taste and adjust seasoning, if necessary.
Divide between serving bowls, with rice if desired. Top with peanuts, cilantro, mint and chile pepper, as desired. Serve with lime wedges on the side.
South African Cabernet drinks ripe and juicy, but often with a distinct black pepper flavor that gives it a savory edge, plus spice and wood, along with the grape’s calling card black fruits. The wines typically exhibit a beautiful balance between Old and New World stylings.
Drink it with: Braai
More than a dish, braai is an act and event, a mixed grill with plenty of meat cooked over a wood fire. Spicy lamb and sausage take on smoky flavors that complement the wine’s pepper and cedar notes.
Smoked Ribeye Roast, Uruguayan Asado Style
I have a fascination with the country of Uruguay. The relatively smallish country bordered by Brazil to the north and, across the Rio de la Plata, within sight of Argentina. My fascination as entirely to do with the country's cuisine.
It all began a few years ago with my personal culinary challenge to prepare a main course from Uruguay as part of my Around the World in 80 Dishes challenge. I made Chivitos al Pan, a sandwich loaded with meat, cheese and eggs. That stands as perhaps my favorite challenge to date. After that time, I have wanted to learn more about the cuisine of Uruguay.
And, this post provides that opportunity. Uruguayan cuisine is perhaps the most meat centric cuisine in at least the Western hemisphere, if not the world. The country has a population of just little more than 3.4 million people in 2016, but consumes more than 427 million pounds of meat during that same year. That is 124 pounds per person that year. With the average weight of a person around 137 pounds, that means that, on average, an Uruguayan eats as much meat as the average person weighs. That is quite the feat.
But it is not just about eating meat, it is the grilling of the meat. In many ways it defines Uruguayan cuisine. The chicken, beef, pork and chorizo on the parilla, carefully watched and tended to by the asador. There is nothing like taming the coals and cooking ungodly amounts of meat for an asado. (If I did not have my current job, my dream job would be that of an asador. Perhaps upon retirement, a move to Uruguay and I could start a second career as an asador, cooking untold amounts of meats while casually sipping one of Uruguay's wines, like a Tannat or a Cabernet Sauvignon.)
It is this tradition of grilling that inspired me to make a ribeye roast over coals. To be sure, this is not the parilla true style of cooking. I did not have the arrangement for that. Instead, I used my smoker, with its grill (and without the liquid bowl) to create a direct charcoal grilling. The one significant difference is that I decided to use some hickory wood to add smoke to the ribeye roast.
To underscore the Uruguayan inspiration, I prepared a classic Uruguayan chimichurri for this ribeye roast. Like its Argentinian neighbor, this chimichurri is full of fresh parsley, garlic and oregano, mixed with olive oil and vinegar to create what is perhaps the most amazing accompaniment for grilled beef. The vinegar helps to cut through the fat of the ribeye roast. The crushed red pepper flakes, along with the freshly ground black pepper and the peppery nature of the oregano, add a slight hint of heat. These additional layers of flavor create an artistic masterpiece on the canvas that is the beef itself.
I have cooked a lot with ribeye roasts, and some of the recipes have made it on to this blog. However, this is perhaps my favorite ribeye roast that I have done. Maybe it is the effort to draw inspiration from Uruguayan cuisine. Maybe it is just that I love beef. Either way, I am going to make this recipe again.
Pasta and Chimichurri Sauce
I love to cook. But sometimes when your not feeling up to par I like something healthy and fast without ordering take out.
This dish is on the table in no time.
Pasta and Chimichurri
•16oz angel hair pasta
•1 1/2 cup parsley
•2 fresh basil leaves
•4 cloves garlic
•Juice of half a lemon (1-2 tbsp)
•1 cup olive oil
•2 tsp crushed red pepper flakes
•½ tsp ground black pepper
•Salt to taste
•Parmesan for topping (optional)
1. In a large pot of salted water, cook pasta 1 minute less than package instructions
2. Drain pasta
3. In a food processor, combine parsley, basil,, garlic, lemon juice, red pepper flakes and olive oil until a pesto-like sauce forms.
4. Put pasta back in (slightly cooled) pot and pour 1/4 cup sauce over the pasta. Toss with tongs until evenly coated.Add more if required.
5. Add salt and pepper to taste and toss.
6. Top with parmesan, if desired.
Store any unused sauce in frig in airtight mason jar. Store up to 2 weeks
Sauce can also be used on chicken, turkey ,beef,fish or shrimp as a marinade.
I also make my sauce the day before so flavors get in the oil.
Tip when I would use on steak or chicken with a twist I also would add 1 roasted jalapeño and also add 1 handful of cilantro to above mixture.
A Camping Week Come-a-Cropper…And What We Cooked
Some camping trips are divine: perfect weather, happy children, equipment fully-functional, bugs bugging someone else, and The Great Outdoors is, well, great.
Then there are the camping trips that are more, shall we say, character-building.
A tick-free hiker is a happy hiker!
We’ve just come back from a trip that was a bit of a mixed bag. We were on the beach at the East End of Long Island in Spring, which can be a hit-or-miss deal. You might have sun and breeze. Or you might have 30 mph winds, cold temperatures, and chilling rain. We mostly had the latter, but in the end, managed to pull out one spectacular beach day, the requisite s’mores, several yummy, grilled meals, and a couple of tick-free hikes. And anyone who has ever camped by a body of water will understand the sheer joy of spending a week living outdoors Without One Single Mosquito Bite. (Even if you had to freeze your miserable ass off, huddled around a smoky damp wood fire gripping desperately to a plastic tumbler of boxed Malbec to achieve it).
There were other umbrellas that might have come in handier on this trip, but funnily enough, these were the only ones I had!
I like to say that the best friendships are forged by shared suffering, so Ashley, Marianne, and I have done yet another round of forging and are already planning for next year! (Leandro may have other ideas, but I have the deciding vote as long as I am paying.)
This trip was rather light on cooking – it happens when you are hit with gale force winds, blustery rain, and a shitty, shitty, shitty propane stove which is headed straight for the Island of Misfit Toys even as we speak.
Look out, Bobby Flay…here comes Leandro and His License to Grill
But, cook one must and following are two of the recipes that came up during this trip. I hope to post a couple more in the next few days, but I am still doing laundry and catching up with the wreckage that is post-camping! And really, I am deciding whether to ‘fess up on how we cheated on the camping thing, discuss Leandro’s stomach issues and am hoping to sort out a nifty vodka cocktail we adjusted our attitudes with…we shall see…
Goat Cheese and Crackers – with Cucumber or Green Grapes!
Spread your favorite crackers with goat cheese (which keeps very nicely in a cooler). Top with cucumber slices or halved green grapes and served. Apple slices would also be lovely.
Fire up the grill. While the coals are heating up, soak ten wooden skewers in water for 15 minutes.
Meanwhile, cut up a mix of vegetables – figure about 4 cup, but this is a very flexible recipe
(Notes: Peppers, zucchini, mushrooms, onions, are especially recommended. Eggplant is not, as it takes so long to cook through that everything else will be burnt if you put them together on a skewer. Grape tomatoes should also be skewered separately, as they cook faster than anything!
Also, try to cut the vegetables so that they cook evenly: denser vegetables should be smaller more porous vegetables should be thicker.)
Skewer the vegetables, leaving a bit of space between them so they cook evenly.
In a separate bowl, whisk – or use a fork! – 2-3 Tbs olive oil 1-2 cloves garlic, minced fine a pinch of salt the juice of half a lemon 1/2 tsp sugar and 1 tsp oregano (or your favorite herb).
Brush the skewered vegetables with the oil mixture, using a brush, paper towel or your fingertips, or use a shallow plate to dip them lengthwise.
Place on grill and turn every two minutes or so, depending on your grill. When the vegetables exchange their crisp look for something more translucent and maybe even a bit charred, serve!