Ribe-eye Steak with Chimichurri Sauce

Rib-eye Steak with Chimichurri Sauce

(America)

serves 4

What could possibly make a perfectly cooked, prime rib eye steak better? Chimichurri sauce of course.

Ingredients

chimichurri Sauce:

3 Tbsp red wine vinegar
3– 4 cloves garlic, chopped
2 cups loosely packed flat-leaf parsley, stems removed
⅔ cup loosely packed cilantro
¾ cup extra-virgin olive oil
½ tsp red pepper flakes
Kosher or sea salt, to taste
freshly ground black pepper

the steaks:

2 (1" or Thicker) well marbled, beef rib-eye steak
extra-virgin olive oil to brush on the steaks
1 tsp freshly ground black pepper or to taste
1 tsp ground Kosher or sea salt or to taste

Preparation

prepare the chimichurri sauce:

Combine the vinegar and garlic in a small bowl; let sit for 20 minutes.

In a food processor bowl, combine the parsley, cilantro, garlic/vinegar and puree the mixture. While the motor is still running, drizzle in the oil through the processor top until incorporated.

Remove the chimichurri sauce from food processor bowl to a serving bowl. Season with red pepper flakes, salt and ground black pepper to taste and set aside.

prepare the steaks:

Rub both sides of each steak generously with the extra-virgin olive oil and season with salt and pepper rubbing the season into both sides. Set steaks aside and allow to marinate in the rub for about ½ hour.

Meanwhile preheat a gas or charcoal grill to its hottest or pre-heat a stove top grill or grill pan until it is very, very hot.

When the grill (or grill pan) reaches its maximum heat, place the steaks on the grate (or in the grill pan). Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat . . . you want to create a good, crusty sear outside while maintaining a very rare center. When steaks are browned, flip and sear the other side for 3 to 4 minutes (you want the internal temperature to be either 120° F for rare 125° F for medium-rare on an instant-read thermometer, do not overcook).

When the steaks are cooked cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes.

service:

Serve steaks immediately on heated plates accompanied by your favourite sides and the Chimichurri sauce for the diners use.

Albondigas Soup

Albondigas Soup

(Mexican Meatball Soup)

serves 8

(Mexico)

                                                                              Prep time: 10 minutes
                                                                              Cook time: 50 minutes
                                                                              Total time: 1 hour

Ingredients

meatballs:

8 ounces ground beef
8 ounces raw chorizo sausage, casing removed
1 small onion, micro-planed
1/2 cup fresh cilantro, roughly chopped
1 large egg, beaten
2 cloves garlic, peeled and micro-planed
½ cup cooked rice
1/2 carrot, minced
½ teaspoon Kosher or sea salt
¼ teaspoons freshly ground black pepper
1 teaspoon ground cumin
nonstick cooking spray

soup: 

2 cups diced onions
2 tablespoons extra-virgin olive oil
2 teaspoons chili powder
4 cloves garlic, chopped
6 cups chicken broth
3 corn tortillas, chopped
1 16-ounce can diced tomatoes, drained of juice
2 cups sliced button mushrooms, about 8 ounces
2 cups fresh or frozen corn kernels
½ cup fresh cilantro, roughly chopped
1 pound of escarole, trimmed and cut into 1/2 strips
Kosher or sea salt, to taste
 freshly ground black pepper, to taste

service:

sour cream
½ cup roughly chopped cilantro
corn tortillas chips

Preparation

meatballs:

Preheat oven to 400° F. and coat broiler pan with nonstick cooking spray.

In a large mixing bowl combine the meatball ingredients and mix thoroughly.  Shape the meat mixture into ¾ to 1-inch diameter meatballs and place on the prepared broiler pan; you should end up with about 30 meatballs.  Bake meatballs until fully cooked, about 30 minutes.  

soup:

In a large pot over medium heat sauté the onions in the olive oil until they are softened, about 5 minutes.  Add the garlic and the chili powder and cook an additional minute.  Add the chicken broth, tortillas and half the tomatoes; simmer for 5 minutes.   

Puree the soup in a blender in two or more batches.  Take caution, only fill the container of the blender to half or less of its capacity and cover the container with a cloth when pureeing as the hot soup will expand and may overflow if the container is filled too much.  

Return the pureed soup to the pot and add the remaining tomatoes, the mushrooms, the corn, cilantro, escarole and the meatballs.  Bring the soup to a simmer and simmer for 10 minutes.  Adjust seasoning to taste with salt and pepper. 

service:

Ladle the soup into individual serving bowls or into a large bowl for family service and serve garnished with roughly chopped fresh cilantro and accompanied by sour cream, and crisp tortillas chips.

Tikka Masala

Tikka Masala

serves 4

(India)

Tikka Masala is dish of roasted chicken chunks  in a spicy masala  sauce and one of those Indian restaurant specialties that is dead simple to prepare at home.

Ingredients

Tikka Masala marinade:

1 cup plain yogurt

1 tablespoon lemon juice

2 teaspoons ground cumin

1 teaspoon ground cinnamon

2 teaspoons freshly ground black pepper

1 tablespoon minced fresh ginger

4 teaspoons Kosher or sea salt, or to taste

3 boneless, skinless chicken breasts, cut into bit-sized pieces

4 long skewers

Tikka Masala sauce:

1 tablespoon butter

1 clove garlic, minced

1 jalapeno pepper, finely chopped

2 teaspoons ground cumin

2 teaspoons paprika

3 teaspoons salt, or to taste

1 (8 ounce) can tomato sauce

1 cup heavy cream

1/4 cup chopped fresh cilantro

accompaniment :

yellow rice prepared to package instructions

naan bread

Preparation

prepare the marinade:

In a large bowl combine the yogurt, the lemon juice, the cumin, the cinnamon, the cayenne, the black pepper, the ginger, and the salt.  Pour the mixture into a large, 1 gallon, resealable plastic bag, add the chicken and refrigerate for at least 1 hour to marinate.

Lightly oil the grates of your grill and preheat it to high heat.

grill the chicken:

Distribute and thread the chicken pieces onto the skewers, discard the marinade.  Grill the chicken until juices run clear when a piece is pierced, about 5 minutes on each side.

prepare the masala sauce:

Melt the butter in a large, heavy sauté pan over medium heat.  Add the garlic and chopped jalapeno for 1 minute.  Add the cumin, paprika, garam masala and salt, stir in the tomato sauce and cream.   Reduce the heat to low and simmer until the sauce thickens, about 20 minutes.  Remove the chicken from the skewers and add the pieces to the thickened sauce and continue to simmer for 10 minutes.

service:

Transfer the Tikki Masala to a serving platter and serve immediately accompanied by yellow rice and naan bread.