Grilled Steak Tacos with Chimichurri Sauce
Steak and Marinade:
1 lb Steak, any cut
1 sliced sweet onion for grilling (optional)
Juice of 1 orange
Juice of 2 limes
? cup soy sauce
? cup olive oil
½ teaspoon sugar
4 smashed, chopped garlic cloves
½ cup chopped cilantro (stems ok)
sliced sweet onion (optional) for grilling
Simple Pico De Gallo:
4 vine-ripe tomatoes, chopped
½ medium onion, chopped
2 green onions, sliced (optional)
1 Serrano chili, minced
1 handful fresh cilantro leaves, chopped
3 garlic cloves, minced
1½ limes, juiced
¼ cup extra-virgin olive oil
1 teaspoon kosher salt
2 cups mix of sliced radishes, onion, or carrots, cauliflower, or whatever you like
1 cup vinegar
1 cup water
½ teaspoon kosher salt
2 Tablespoon sugar
1 teaspoon whole peppercorns or whole coriander seed
A few sprigs cilantro
Lime wedges, avocado slices, cabbage slaw, crumbed queso fresco or cotija cheese (optional), Tapatio hot sauce, sour cream avocado, cilantro
Steak Instructions: In a bowl, mix together ingredients for marinade. Place steak and onions in a gallon size Ziploc bag and pour marinade over, sealing and turning several times to coat well. Let sit at room temp for at least 30 minutes, turning occasionally. (Or marinate for up to 3 hours in fridge, bringing to room temp before grilling.) Pre-heat grill and grill meat. Grill steak on med high heat to desired doneness. A little char is good. Let rest 10 minutes, then thinly slice the meat across the grain.
Salsa: Finely dice tomato, onion, jalapeño and cilantro. Season with salt, pepper and lime. Sometimes I'll add diced avocado and a couple splashes of Tapatio hot sauce. Place all in a bowl, mix and let sit for 15 min to 1 hour (makes 2 Cups)
Quick Pickles: In a small sauce pan, combine water, vinegar, sugar, salt and peppercorns or coriander seeds. Add your choice of sliced radishes, slivered onions, thin sliced carrots or what ever else you like. Bring to a boil. Remove and place in freezer for 10-15 minutes (or refrigerate until cold). Remove and place in a serving bowl or jar. Top with a little fresh cilantro.
Tortillas: lightly grill, until soft and pliable (or grill directly on a gas burner. flipping and turning for 30 seconds) wrap up in a towel, to prevent drying.
Serve everything together, along with garnishes
Kale, Apple, and Maple Pecan Salad
6 stems curly kale, ripped (approx. 3 cups)
1 tsp olive oil (plus more for dressing)
1 apple, sliced
1/2 cup walnuts
3 tsp maple syrup, divided
1 lemon, juiced
1/4 cup thinly sliced red onion
sea salt and pepper to taste
handful of hemp seeds for topping
Spread walnuts over a baking sheet with tin foil or parchment paper. Pour 2 tsp maple syrup over walnuts and season with a little salt and pepper, roast for 10 minutes or so on 375 degrees until you see syrup is caramelizing (don't burn! watch those babies!). Set nuts aside when done.
Rip up your kale by hand, rinse and dry off with paper towels (no need to be overly delicate, kale is rough and can take a beating unlike lettuce that will bruise).
Pour 1 tsp of olive oil over top of the kale in a bowl and massage for 2-3 minutes by hand, making sure all leaves are coated and your hands are super silky :) (dry them off after).
Prepare dressing with lemon juice, 1 tsp of maple syrup and pour over prepared apple slices in a bowl (keeps apples from turning brown).
Slice red onion as thin as you can comfortably get it and add to your bowl of kale, then throw the dressed apples into the salad bowl too. Mix everything up with your salad tongs or hands.
Next, add the walnuts over top, anymore salt/pepper/olive oil you feel it might need and if you have some hemp seeds laying around - sprinkle those to complete the dish!
Beer Can Roasted Chicken
1 whole chicken
1 can of beer, I used a big can of Guiness
3 tbsp olive oil
For the rub
1 tbsp dry oregano
1 tbsp dry rosemary
1 tsp salt
1 tsp black pepper
1 tsp smoked paprika
1 tsp paprika
1 tsp garlic powder
Preheat oven to 425° F / 220° C. Place a roasting pan on a baking dish to prevent making a total mess of your oven.
Mix all the rub ingredients together.
Open the can of beer and pour about ¼ of it into the roasting pan and set the can of beer in the center of the roasting pan.
Clean the chicken and remove any giblets if it has any and pat it dry with paper towels. Sprinkle over the rub and use your hands to give it a massage.
Place the chicken upright over the beer can and drizzle the olive oil over.
Bake in the oven for about 1 hour and 15 minutes or until golden and cooked through.
1-2 heads of Broccoli
3-4 kale leaves
1/2 cup parsley
2-3 carrots or beets, shredded
1/4 cup almonds
1 Tbsp poppy seeds
3-4 Tbsp cranberries
1 inch of fresh ginger root, grated
1/2 tsp oregano
3 Tbsp fresh lemon or lime juice, plus 1/2 tsp zest
2 Tbsp Olive Oil
1-2 tsp Honey
In a bowl, whisk and emulsify olive oil, lemon juice, 1/4 tsp salt, honey, oregano, ginger, and black pepper. Taste and adjust salt before setting aside.
Blanch almonds: bring 2 cups of water to a rolling boil. Add raw almonds and boil for one minue. Remove boiled almonds and dunk them into a bowl of ice water to stop cooking. Peel off the skin and set aside.
Chop all the veggies very sall and add to a big bowl. Top with blanched almonds, poppy seeds, and all of the dressing. Toss well until everything is lightly coated. Transfer to plates and serve.
Charred Tomatoes with Fried Eggs on Garlic Toast
4 slices rustic bread, toasted
1 clove garlic, peeled
1 tablespoon extra-virgin olive oil, plus more for brushing
4 large eggs
Coarse salt and freshly ground pepper
4 medium tomatoes, cut into quarters
Rub toasted bread with garlic and brush with oil. Heat oil in a large, heavy skillet (preferably cast-iron) over medium heat. Crack eggs into skillet and cook, undisturbed, until whites are set, 2 to 3 minutes. Season with salt and pepper and transfer to a plate.
Increase heat to medium-high. Brush cut sides of tomatoes with oil. Sear, cut sides down and undisturbed, until charred, 3 to 4 minutes. Transfer 2 tomato halves to each piece of toast with a spatula and lightly mash. Season with salt and pepper and top with fried eggs.
1/3 cup + 1 tbsp balsamic vinegar