Chimichurri Steak Supreme

Chimichurri Steak Supreme

Chimichurri Steak Supreme.

Ingredients:

  1. 2 pounds hanger steak
  2. Salt
  3. Pepper
  4. (for the sauce)
  5. Bunch of fresh cilantro
  6. Bunch fresh mint
  7. 3 garlic cloves, peeled
  8. 3 tablespoons red wine vinegar
  9. 1 tablespoon ground cumin
  10. 1 teaspoon honey
  11. 1 teaspoon salt
  12. ½ teaspoon crushed red pepper
  13. ¾ cup olive oil


Directions:

  1. Fire up the grill and season the steak
  2. with the salt and pepper.
  3. Grill the steak until cooked to your taste, turning frequently.
  4. Remove and wrap in aluminum foil to rest.
  5. Meanwhile place the cilantro, mint, peeled garlic cloves, vinegar, cumin,
  6. honey, salt, red pepper, and olive oil in a blender and run until mainly smooth.
  7. Slice the meat into ½ inch pieces and serve topped with the sauce and a salad or vegetables of choice.
  8. Serves 4

Cherry Cola Spare Ribs


Ingredients:

  1. 7 pounds of pork spare ribs
  2. 4 x 12-ounce cans of cherry cola
  3. 2 cups cherry preserve
  4. 2/3 cup Dijon mustard
  5. 1 tablespoon prepared horseradish
  6. 3 tablespoons soy sauce
  7. 2 tablespoons apple cider vinegar
  8. 2 teaspoons Tabasco sauce


Directions:

  1. Open the cans of cola and let them stand for a few hours so they go flat.
  2. Pour the cola into a large saucepan and bring to a boil, allowing it to reduce until it has a volume of about 1.1/2 cups after some 45 minutes.
  3. Add the cherry preserve, mustard, horseradish, soy sauce, cider vinegar, and tabasco sauce.
  4. Stir well, reduce heat and simmer until the liquid has reduced to about 2.1/2 cups, about 30 to 35 minutes.
  5. Heat the oven to 325 degrees Fahrenheit.
  6. Season ribs with salt and pepper and wrap the ribs tightly in aluminum foil.
  7. Place in the oven and cook for 2 hours.
  8. All the ribs cool slightly while firing up the barbecue.
  9. Slice the ribs into individual pieces and toss in the cherry cola glaze.
  10. Grill the ribs, basting with extra glaze as desired, for 2 to 3 minutes per side.
  11. Extra glaze can be served as a dip.
  12. Serve with side dishes of choice
  13. Serves 6

Chicken and Chives


Ingredients:

  1. 4 boneless chicken breasts, skinned
  2. ½ cup salted butter
  3. 3 chives, minced
  4. 1 tablespoon minced parsley
  5. 1 tablespoon minced thyme leaves
  6. 2 lemons halved
  7. Zest of 1 lemon
  8. Juice of half a lemon
  9. 2 tablespoons extra virgin olive oil
  10. Salt
  11. Ground black pepper


Directions:

  1. In a small bowl mix together the butter, herbs, lemon zest, and lemon juice until well combined.
  2. Lay a sheet of kitchen film or wrap it on a flat surface and spoon the butter mixture over one-third.
  3. Roll this into a log shape and refrigerate until quite firm.
  4. Fire up the grill and lightly oil.
  5. Use the remaining olive oil to brush over the chicken breasts and season with salt and black pepper.
  6. Allow standing at room temperature for about 10 minutes.
  7. Place the chicken breasts on the grill alongside 4 halves of lemon, cut side facing down.
  8. Grill for about 5 minutes per side by which time the grill marks should be visible and a gentle golden color apparent.
  9. Remove the lemon and move the chicken to a cooler part of the grill for about ten minutes or until the
  10. internal temperature of the meat has reached 185 degrees Fahrenheit.
  11. Serve, squeezing the hot lemon halves over the chicken breasts, then topping with a pat of herby butter sliced from the refrigerator.
  12. Serves 4.

Grilled Chicken with Fingerling Potatoes


Ingredients:


12 fingerling potatoes
Salt
Olive oil
4 x 8 ounce chicken breasts (leave the
bone in)
Freshly ground black pepper
Oregano sprigs
Parsley sprigs
(for the vinaigrette)
8 garlic cloves, roasted
¼ cup white wine vinegar
2 tablespoons fresh oregano
2 tablespoons fresh parsley
1 tablespoon honey
½ teaspoon salt
¾ cup olive oil
¼ teaspoon red chili flakes


Directions:

  1. Prepare the vinaigrette in a blender
  2. by combining the garlic, vinegar, fresh oregano, fresh parsley, honey, and salt.
  3. Keep the blender running at a slower pace and slowly drizzle in the oil until the mixture is emulsified.
  4. Finally, stir in the red chili flakes and set to one side.
  5. Place the potatoes in a medium saucepan, add sufficient cold water to cover and add one tablespoon of salt.
  6. Bring to the boil and cook until a knife will still offer some resistance.
  7. Do not cook through at this point.
  8. When cool enough, slice the potatoes in half lengthways.
  9. Fire up the grill and, while waiting, brush both chicken and potatoes with oil and season with salt and pepper.
  10. Place the chicken on the grill skin side down and cook until golden brown (about 6 or 7 minutes).
  11. Turn and cook for another 3 or 4 minutes.
  12. Add the potatoes, cut side down, and cook all for 2 minutes.
  13. Finish off by turning the potatoes for a final minute alongside the chicken.
  14. Remove and drizzle with the vinaigrette Serve with crusty bread.
  15. Serves 4

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