If you’re a French fry foodie, you may have tried what is now the big rage; double frying the fries. It definitely makes a big difference in the crispiness and flavor. And while you have your Dutch oven out, there’s no better meal to pair those tasty fries with than classic fish and chips! You’ll be frying the potatoes before and after the fish, surprisingly with no fishy flavor. I love this dish and I hope you do too!
kosher salt
Skirt Steak with Chimichurri Sauce
Memorial Day BBQing is one of our favorite and most delicious pastimes! But America is not the only one that loves BBQ. Argentinean Asado is akin to the American barbecue; an outdoor cookout replete with salty slow-cooked meats, delicious red wine and a roaring wood fire. Considered the national dish of Argentina, asado is both a social event and a traditional method for cooking beef, pork and lamb.” For asado, the main course is all about the meat. (Flanken steak is one of the most popular cuts of meat for asado, which is found in Southwestern and Asian markets as well as most grocery stores.) Other favorites for the asado grill are chorizo, beef ribs and even grilled provolone. Never marinated or heavily seasoned with dry rubs, asado meat is seasoned only with salt which is rubbed into every nook and cranny, coating it entirely. Well marbled cuts like the skirt or hanger steak are popular choices as well as beef tenderloin or the tri-tip. I had a hankering for Skirt steak, so I fired up the grill and prepared the slather that would make this BBQ the best! While Americans love their marinades and rubs for grilled meats versus simply salting it, we have embraced the classic accompaniment to the Argentine asado—Chimichurri Sauce. This bright blend of herbs, oil and vinegar makes it the perfect paring for grilled meats, chicken and even shrimp. It’s the beginning of a long, hot summer and grills will be used aplenty! I think, you’ll enjoy this Skirt Steak with Chimichurri Sauce recipe year round as a go-to finishing sauce!
Carrot Soufflé
It’s people like Chef Lisa Brisch that makes me a better recipe writer, cooking instructor and just a better cook, period. Lisa is one of the instructors that I work with at Sweet Basil Gourmetware and Cooking School in Scottsdale. Right before Easter this year, I happened to be setting up for my class when hers was finishing up. She had prepared something I had never heard of; a Carrot Soufflé. The minute I tasted it, I immediately decided to add it to my Easter Brunch line up. Let me tell you the ending to this story. I could’ve easily dropped all of my other entrees and sides and just made 8 casseroles of Carrot Soufflé because my family literally drew straws to see who would take home the leftovers. Unfortunately, there were none. They practically fought over who would get the last morsel of this unbelievable side. Even if you think you’re not crazy for carrots, this dish goes beyond flavors you can imagine, and it’s as light and billowy as it gets. So, Lisa, I hope you don’t mind, but I want the world to taste this delicious treasure, because recipes like this are just too good to enjoy once a year for an Easter buffet. Just a word of warning. Have plenty of copies of the recipe handy. Your dinner guests won’t even finish the first bite without asking for it. Check out some of Lisa’s classes at www.sweetbasilgourmet.com.
Beef Bourguignon
Julia Child made it fancy. Boeuf Bourguignon. But there’s something I’d like you to know. It’s just stew. Delicious, delectable, savory and oh, so satisfying. But, it’s still just stew. So please don’t let fancy French words intimidate you. Get your Dutch oven out and make this classic comfort food while the weather is still a little cool. Oh, and Bon Appétit!
Pan-Seared Pork Chop Casserole
It’s the universal law of food. Everything always tastes better at someone else’s house. I don’t know why that is. It just is. So when we were visiting long-time family friends in
Nayarit, Mexico a few years ago, we spent the first part of the meal gobbling up a scrumptious Pan-Seared Pork Chop Casserole and the remainder of the time sitting at a tiny wooden table writing down every detail of every delicious morsel. The pork chop casserole has been a regular weeknight meal in the Montez Family for decades and makes for a deliciously flavorful fall dish. Unfortunately, it went the way of many recipes scribbled down in the “gotta-have-this-recipe-right-now” moment. It got forgotten about and lost in life’s shuffle. That is, until this weekend when un-cluttering and re-organizing the kitchen cabinets were on the agenda. Wahoo! Long lost and now loved again. You’ll be lickin’ your chops over this one!
Strawberry Rhubarb Cobbler
There are two things I absolutely love–a great recipe and great neighbors.
When the two come together, life is pretty awesome! It happened this week when my sweet neighbor, Deborah Alyea saw me pull up to the driveway, and scurried over with a beautiful baking dish of bountiful goodness right out of the oven. “I wanted you to have it while it’s still piping hot and bubbling!” Deborah has just baked the most amazing Strawberry Rhubarb Cobbler and I was the lucky recipient. I’m not sure I should admit this, but I texted her a picture of her baking dish just several hours later. It was scraped clean except for maybe one more serving. Yes, it was that good. I’m not sure who came up with the combination of strawberries and rhubarb, but thank you, whoever you are! Rhubarb season is incredibly short and right now is the peak of it, so I’m so happy to pass along this delicious dish to you right now, while you can still find those long red stalks. The filling is wonderful with either a pie crust topping or cobbler, and I was ecstatic that Deborah chose the latter. I love that rich crumble topping with the sweet fruit below. So, if you love Strawberry Rhubarb Cobbler, this is the recipe to try! And if you have a neighbor as wonderful as Deborah Alyea, maybe make an extra and make someone’s Day!
Watch my How to Video for Strawberry Rhubarb Cobbler here!
