CHIMICHURRI SAUCE

I struggled with the title of this post. I wanted to call it "The Best Condiment in the Whole Wide World" or "The King of All Sauces", but I couldn't come up with anything  royal or prestigious enough to describe its worth. The bottom line is, I just cannot say enough about Chimichurri!

A long time ago, I found the recipe in a pamphlet that Willams-Sonoma was giving out. Back then, I started making it to accompany Argentinian Steak Kabobs, and it was a huge hit. Slowly over the years though, I have discovered that Chimichurri can be used as a mouthwatering topping for any cut of steak, beef, chicken, sausage, fish, even seafood!

Every time I serve it, guests beg for more, even after eating it with the main course. Usually they just slather some on their plate and then mop it up with bread! Mmmm....



Once, I was even asked for an entire vatful, "To Go", apparently so this person (who shall remain nameless) could take it home, and bathe in it.....               ?

That is taking it a tad bit too far if you ask me, but anyway.....

Here is the recipe. Enjoy!

(A quick note: I am happy to say that the subscription feature to my posts seems to be working again. But in order to enjoy all the fun my blog has to offer, feel free to go directly to the blog itself. www.fifisfinefoods.blogspot.com  


CHIMICHURRI SAUCE

1 CUP PACKED FRESH CILANTRO LEAVES
3/4 CUP PACKED FRESH FLAT LEAF PARSLEY LEAVES
4 LARGE GARLIC CLOVES, CHOPPED
2 FRESH JALAPENO CHILI PEPPERS, SEEDED
1 TABLESPOON OREGANO
1 1/2 TEASPOON SALT
1/2 CUP OLIVE OIL
3 TABLESPOONS WHITE WINE VINEGAR
3 TABLESPOONS FRESH LIME JUICE

IN A FOOD PROCESSOR OR BLENDER COMBINE ALL INGREDIENTS AND PROCESS TO FORM A SMOOTH PUREE. COVER AND REFRIGERATE UNTIL READY TO SERVE. (CAN ALSO BE FROZEN FOR UP TO TWO WEEKS. DEFROST BEFORE SERVING.)

Mediterranean Deliciousness!

Mediterranean food is a definite favorite in our household! Our good friends the Yilmaz's have tought us a lot about the fabulous "eats" there are to choose from, and one of our best loved dishes is Kofta. "Kofta" is a turkish meatball made with beef or lamb, (or both). It can be grilled, baked or pan fried.

So after many years of enjoying the way my friend Elvin makes it, I finally decided to give it a try myself.  Last night we enjoyed Kofta with a fresh Middle Eastern Chopped Salad, Tzatziki sauce (gotta love that stuff), some rice, and warm pita bread. It was an easy meal to make, and it tasted stupendous!

A wine reccomendation would be our favorite turkish red, YAKUT Kavaklidere http://internationalcellar.com/r/products/kavaklidere-yakut-2007/ . Its perfect with this meal.

If you have a hankering for dessert, how splendid would some homemade (or store bought) baklava be?!

Yummy yummy.... Here are the recipes for both the Kofta and the Chopped Salad. They serve 6...with a little leftover (or maybe not) ;-)

TURKISH KOFTA

3 cups fine breadcrumbs
3 lbs lean ground lamb                                    
1.5 tsp salt
1.5 tsp pepper
3 tsp ground cumin
1.5 tsp allspice
2 tsp dried mint or dill
6 cloves garlic, chopped
one onion, chopped
6 tablespoons fresh parsley
3 eggs
3 Tbsp. olive oil

Using a food processor (or using plastic gloves and your hands like I did) Combine the breadcrumbs, lamb, and the eggs until mixed well. Then add the spices, garlic, onion, and parsley. Mix very thoroughly. Form into longish meatballs (see photo).

Then pan fry them in the olive oil until they are fully cooked, turning occasionally. You can also try grilling them or cooking them in the oven, if you prefer. Just be sure they are fully cooked on all sides. Then they are ready to serve!

MIDDLE EASTERN CHOPPED SALAD

(this recipe is taken from the book Eating Well For Optimum Health by Dr. Andrew Weil)

2 cucumbers, peeled and diced

4 fresh tomatoes, seeded and diced

4 scallions, trimmed and chopped                                   

1 sweet yellow or green pepper, seeded and chopped

6 Tbsp pitted and chopped Kalamata Olives

4 Tbsp fresh parsley, chopped

6 tablespoons fresh lemon juice

4 tablespoons extra virgin olive oil

salt and black pepper to taste

1/2 cup (or more) of feta cheese, crumbled

Combine all ingredients. Season to taste with salt and pepper and serve.