Chimichurri on Everything!

My first recipe for chimichurri came from an old issue of a Latina magazine from around 1995, which explains why the notepaper I copied the recipe into is totally faded…

8 Chimichurri Recipes for Your Next Party

The idea of chimichurri is simple: a blender sauce made up of olive oil, vinegar, parsley, onions and pepper. Once processed into a loose paste, serve it over grilled meats.

I loved that it was a good alternative to mojo sauce, essentially a combination of olive oil salt, water, dried peppers, garlic, paprika and some citric acid (lemon, lime or orange).

Chimichurri originated in Argentina, but other Latin American countries have added their own special varieties, and you can tweak your own version too!

Certainly, from the simple version that I fell in love with two decades ago, there have been other complicated, chucky versions with chopped bell peppers. Some versions may include tomatoes, or red wine vinegar, mustard, or a variety of spices, oregano and scallions.

For those who can tolerate cilantro, can mix or substitute the parsley. We are part of the 4-14% of the population that share a group of olfactory-receptor genes that makes us perceive cilantro as soapy. It’s science.

The sauce goes equally well over chicken as it does fish, over vegetables, in soups, as a dressing to salads. And there’s sopping up with crusty bread and washed down with a cold beer or some piquant or fruity wine. Topping baked potatoes with chimichurri is better than smothering it in butter, and tastier!

My personal favorite is the variety that incorporates avocado and results in a creamy and sexy sauce that is good over steak, great with an orzo and grilled chicken antipasto salad, and extraordinary as a marinade base for fish filets. I also use it to boost mayo, and with a dash of Sriracha, it makes for a decadent flavor to elevate any sandwich or burger.

If you make the creamy avocado sauce, you’ll find that it congeals when refrigerated. If you’ve ever had Chicken Villeroy, which has a base of Béchamel sauce, I use the same principle but with the creamy avocado chimichurri. Then you can coat in breadcrumbs and seal it in with the meat or fish. It’s spectacular!

I’ve seen it used as a dipping sauce for empanadas as well as a dressing for corn, and in tacos.

Although chimichurri is generally a savory sauce, I did see an interesting version with tomatoes, red onions, and grilled peaches that I am curious to taste. There’s a video here.

The Pinterest board includes several varieties of chimichurri, but also a variety of dishes that will make the condiment all the more desirable from snacks, to salads, to main and side dishes, and even over eggs. Plus it is so much fun to say it (in English or Spanish)!

Micheladas and other Beer Cocktails

A few years ago, we’d gone on vacation to Barbados, and we met these Coast Guard boys whose ship had docked nearby for a few days. I remember playing in the pool under a full moon and cracking up as they tried to teach me how to order beer in two dozen different languages.

For a Latina, I can pronounce bier in German like a muttertochter. Since our vacation, microbrewering has gone from cottage industry to an international movement. The jet setters among you can benefit from learning some foreign words and phrases (commit to memory or bookmark).

And yes, cooking with beer is a thing, but also cocktail bars are now known to create inventive beverages with beer. Gone are the days of the simple beer chaser!

A beer cocktail is exactly what it sounds like: a cocktail made by mixing beer with a distilled beverage or another kind of beer. Sometimes fruit and herbs are added.

Beer purists would hate the very idea! They’d scream that beer and cocktails are two separate things, akin to Church and State – and never shall the two mix!

These guys would approve. 

Then there’s the michelada, a game-changer if there ever was one. It literally means a cold one. A chela is a beer. A chelada is a cold beer. Let go of michelada!

To put it simply, it is Mexican cerveza preparada (prepared beer). The beer is served in combination with lime juice, peppers, sauces, and spices.

There are many versions, although regionally you may find some standard ingredients; there is no such thing as "traditional" cocktail, you can get as creative as you wish. There is a michelada with tomato and lemon juice, much like a bloody Mary; and another that, like a margarita, is served in a glass with a salted rim. Micheladas may have Worcestershire, teriyaki or soy sauce, mole, a dash of hot sauce, a combination of peppers and even tropical fruits.

What I truly love about it is that micheladas and beer cocktails lend themselves to tweaking. Using beer as the foundation gives you endless options these days, that you can work it around specific dishes from appetizers to desserts, to specific cuisines!

Check out the micheladas and beer cocktails Pinterest board, replete with recipes and ideas.

https://www.pinterest.com/amapolapress/food-goddess-micheladas/

Beer cocktails give you versatility, an opportunity to be creative, and expand your palate. What better reason to go beyond the commercial and supermarket brands! There is something refreshing and accessible about the idea of beer cocktails.

The Pleasure of Picnics

When I moved to Brooklyn, it was in summer, and one of the most exciting things for me was that we’d go to Prospect Park and have great picnics – sometimes with live music or theatre, and sometimes with nothing but great company.

There was something classically ageless and eternally romantic about going on a picnic. Perhaps it’s the paraphernalia: I loved getting the picnic basket ready. Granted, having a basket is not necessary; still, it was fun to engage in an Edwardian fantasy about it. I’ve always loved the idea of a fancy picnic.

Our picnics were legendary and, while we might not bring real china all the time (we had matching wicker plate holders for the paper or fancy-looking plastic plates), we did bring sterling silver and wine glasses. In terms of foods, we rarely had sandwiches, but relied on a variety of cheeses and smoked meats, pates and olives. We’d have crackers and chips and pieces of bread. Different breads…

Prepared foods usually included small salads, quiches, and lots of fresh produce. Of course, there would be wine. We’d bring fruit to nosh on, and Mom always made a lovely dessert. 

There’s just something so darn civilized about a picnic – lounging al fresco. We have picnicked across New York City, upstate, throughout New England, and in Montreal; each occasion a perfect postcard in my mind.

A few years back, there was a local company that delivered packaged picnics where ever you wanted, and even offered butler-serviced affairs. Certainly New York City has dozens of picturesque spots for picnics (romantic or not).

The food must travel well, because presentation still counts. Of course, you can have a picnic in your own living room, if it fancies you. You can do it in the middle of a snowstorm and pretend it is late spring, if it helps you keep your sanity.

To us, a picnic is a communal practice to share food and hang out. It can be as simple or as sophisticated as you wish. You can make a theme and have fun with it. The essence of it will always be food, sharing, and the great outdoors (and you can fake that part).

Picnics are, much like tea parties, the stuff of memories. (You know, true Instagram moments!) You should plan a picnic and go on one, at least once in a lifetime.

Check out the picnic recipe collections in the new Pinterest board (including low carb, gluten-free, Paleo, dairy free, vegan and vegetarian ideas). The collections include small and large gatherings, romantic get-togethers, and outings with kids. And just for good measure, there are a couple of winter picnic collections too!

https://www.pinterest.com/amapolapress/food-goddess-picnic/

The Culinary Richness of the Avocado

The avocado is a fruit native to Central America. Its name is a bastardization of the Spanish aguacate, which is a derivation of the Aztec word ahuacatl – which, in turn, is said to mean "testicle" (because of the fruit’s shape).

Nutritionally speaking, it is low in cholesterol, low in sodium, rich in fiber and protein, vitamins C and K.

SOURCE: https://www.natureseal.com/blog/archive/the-top-5-reasons-to-eat-avocado/

There are avocado groves all over the world now, with over 400 varieties in existence. And they are available year round.

The avocado is amazingly versatile, but according to the California Avocado Commission, only 43% of all households in the US buy avocados. It stands to reason, that the majority of those buyers are of Latin American descent because the avocado is a staple in our diets. It also stands to reason that the other big group of buyers are guacamole fans. But there is so much more that can be done with the avocado!

SOURCE: Creative Commons Wikipedia, El Tango Guacamole

One of my favorite things is to mash an avocado and mix with a little mayo, garlic aioli, and Sriracha for a fantastic sandwich spread. Mashed avocado, sour cream and a dash of lemon pepper is a great binding agent on chicken or fish with a Panko topping. (I slather the meat in the avocado mixture, refrigerate to harden, then press Panko on it right before pan frying.)

In general, avocado is creamy and has the consistency of butter, soft and velvety. It is slightly sweet, a little nutty, with a hint of rich oils. The true beauty of the avocado is how it blends tastes to accentuate what was once too subtle to notice. The avocado is a natural taste binder that adds a bit of heaven to anything it touches!

Best served when they are relatively soft to the touch, so that the skin yields slightly under your thumb, you may buy them firm and keep for 2-4 days to allow them to ripen. You may accelerate the ripening by placing the avocado in a paper bag with an apple or a banana. To slow down the ripening, place the avocado in the fridge.

SOURCE: http://www.sauceome.com/

To use, cut lengthwise from the top, until you hit the pit and carefully go around. Twist the two halves and dislodge the pit by bringing down the knife on it and twisting off. To retain your dice, cut inside the skin (without piercing) and scoop with a large spoon.

Avocado oxidizes quickly, to prevent it from turning brown, add lemon juice or cover with plastic wrap immediately.

I invite you to look into it and add avocado to your diet because there is a vast array of things you can do to it. You can eat it raw, bake it, fry it and grill it. You can serve it as a drink, in salad or soup, in a sauce or marinade, as appetizers as well as main courses, and even as dessert-from ice cream to mousse! And babies love avocado too, so mash ‘em up and serve them to the tykes.

Find recipes here

The following recipes are part of the repertoire at the house: All delicious, recommended, and relatively easy to make.

Avocado Mayonnaise

Adapted from The Sugar Reef Caribbean Cookbook

2 ripe avocados, pitted, peeled and mashed

1 cup of mayonnaise (can be reduced fat, if you wish)

1 pepper, seeded and finely chopped

4 or more cloves of garlic, minced

1 small onion, finely chopped

2 teaspoons salt

2 teaspoons freshly ground pepper

juice of 4 limes (2 or 3 tablespoons)

Place ingredients in a food processor or blender and puree until smooth and creamy. Chill for a few hours. Will last refrigerated for 3 to 4 days.

You may serve at room temperature and use to top grilled fish, chicken or meats, or as a dip for vegetables.

 

SOURCE: http://guiltykitchen.com/

Avocado Butter

Adapted from All Around the World Cookbook

1 stick of unsalted butter at room temperature

1 ripe avocado, pitted, peeled and cut in small chunks

1 tablespoon of lime juice

1 tablespoon of parsley, finely chopped

1 teaspoon of Worcestershire sauce

Minced garlic to taste

Dash of hot sauce to taste

Mix ingredients in a bowl. Transfer the mixture to a piece of plastic wrap and roll into a log, twisting the ends to seal.

Refrigerate at least 2 hours. Slice and melt over grilled meats, chicken or fish.

Avocado Cream

1 ripe avocado, pitted, peeled and scooped in large pieces

Juice of 1 lime

1/2 cup of sour cream (can be reduced fat, if you wish)

Salt, to taste

White pepper to taste

Process the sour cream, juice and avocado in a blender until smooth. Season with salt and pepper and use to dollop quesadillas, eggs, or broth.

https://www.pinterest.com/amapolapress/food-goddess-avocado/

The Pinterest board includes every variety of recipes so you can enjoy avocados in all their glory, from vegan, vegetarian, Paleo, gluten free, to full flavor and richly sinful versions including fish, meats, and poultry.

Cooking and Grilling with Beer

In the last couple of decades, beer has easily gone from the thirst quencher of choice for the working class to a status symbol for Yuppies and artisan brews for hipsters (an overgeneralization but to the point). As the very standing of the beverage has been elevated in our culture and culinary circles, beer drinkers and cooks have benefited.

Beer remains a staple of tailgating parties and barbecues alike. To some the very image of summer is a grilled burger and a cold beer. But I want you to tweak that image and make it a grilled beer bacon burger!

Cooking with beer is no different than cooking with wine--you are cooking the alcohol away. It may be more accessible for the regular cook, but don't think you can't get fancy or sophisticated, deep flavors. 

It may be cheaper in some instances, but always concentrate on using good tasting beer as your base (don't sacrifice flavor just because it costs less). So no Rolling Rock. Ever. You may use non-alcoholic beers, but as with drinking them, why would you? Why would anyone?!

Beer has a lower alcohol content than wine and a lighter flavor, making it more versatile. Beers can be separated into light and dark brews and they have distinct flavors and aromas that make each a natural complement to specific foods.

Wheat beers and lambics go well with chicken and seafood.

Ale, porter and stout are great with beef, lamb and pork.

Beer is a fantastic base ingredient in breads and pretzels. 

It's electrifying in desserts. Fruity varieties are excellent for creating trifles, sorbets, mousses and ice cream.

Click here for Craft Beer Ice Cream recipes!

My first experience cooking with beer was creating a tempura-like batter. The carbonation and sugars in the lager provided an even and airy (light) crust and golden finish, that browned very fast and required flash cooking. Beer batters work extremely well on chicken, fish and vegetables. For the vegans, beer-battered tofu is a thing.

I want to try beer-battered oysters for po' boys soon. We haven't had those in some time.

I beer-steamed mussels once, but one of us is allergic now so perhaps the next time we’ll try it with littleneck clams instead, or soft-shell crabs.

In winter stews, you can substitute a robust stout for red wine and the result will be an earthy, sexy, rustic, deep flavor that defines comfort.

Beer marinades have subtle flavors and also tenderize.

Recipes tend to be very specific about the types of beer to use. Unless you are well-versed with the properties of each brew you use, be careful with substitutions until you learn the tricks of cooking with beer to account for spices, sweetness, bitterness... For instance, in some cases if a recipe does not allow time to chemically break down the hops, then you’ll need to add sugar or honey to mellow out the bitterness.

As many forms of microbrews as there are available, there are as many cooking options. Each comes with its own flavors and bouquet. There’s a good primer here and here (Cooking with Beer from Kathy Maister’s startcooking.com and Cooking with Beer: Add flavor to your favorite recipes with a splash of brew from The Food Network).

A new Pinterest board will get you started with dozens of recipe collections, cooking tips, and links to beer blogs—which include foods from breakfast to dinner, from snacks to desserts, fish, meats and vegetables, grains and sauces. There is a little bit of everything in this board.

Finally, for you drinking pleasure: a beer-pairing chart. Embrace the brew. Cheers!

Thirteen Grilled Seafood Recipes for Your Summer BBQ

For many years, while Mom worked as a volunteer at a local thrift shop, we would plan at least a couple of cookouts at the Lady N’s house. Her home was comically small, narrow and a living nightmare for the claustrophobic.

The basement was unfinished and, as it was not their property, it was a bit of a disaster area. The owners did not mind them using the backyard, but they also did not make access a priority.

Your choice to reach what was essentially a secret garden, tucked under nothing but sky (and part of the elevated highway), was to take your life in your hands climbing down stairs and jumping over exposed beams to make it into a verdant little oasis, complete with wild flowers that seemed like pure fantasy.

The Lady N had two boys who thought this was much too much trouble, so they put a ladder up to the top floor, and leaned against the outside wall of the house, and they’d go out of their kitchen window and down some 40 or 50 feet.

You had to pick the lesser of your fears: confined spaces or heights.

In the garden, it always felt cool (sometimes with the aid of giant fans). The fence, covered in ivy and tall wild grass, provided complete privacy. A large tree shaded us from the sun during daylight hours. In the evenings, fireflies illuminated sections of the garden, like dozens of little faeries watching over us.

We’d always have music, plenty of food and booze, and we’d spend hours lounging, laughing, dancing, eating, and communing.

The menus were international, extensive, fun and sophisticated. We grilled the requisite chicken, and burgers and hot dogs for the boys. Once the kids were fed, surprising items appeared.

While ribs and steaks make for great grilled foods, as do a variety of vegetables, fish and seafood are largely ignored in the North American cookout.

It can be prohibitive in cost if you have many mouths to feed, but there is nothing quite like a whole grilled snapper, or lobster tails, shrimp kebobs, oysters, and OMG monkfish! It requires a relatively cultured palate, but the rewards in terms of aroma and flavors will be outstanding and well worth it.

For your convenience, see the Food Goddess Pinterest board (and will add to it as I find more recipes); I hope you use this resource and enjoy the culinary adventures of summer grilling.

THIRTEEN GRILLED SEAFOOD RECIPES FOR YOUR SUMMER BBQ

Grilled Oysters with Chorizo Butter

Grilled Lobster with Cilantro Lime Butter

Grilled Calamari

Cedar Plank Grilled Sesame Salmon with Kimchi, Miso Butter and Grilled Tomatoes

Grilled Octopus with Ladolemono

Grilled Swordfish

Grilled Mahi Mahi with Honey Sriracha Aioli

Grilled Whole Red Snapper

Grilled Lemon Whole Red Snapper

Grilled Sea Bass with Spicy Fish Sauce

Grilled Chili Lime Dungeness Crabs

Grilled Foil Packets Clambake

Grilled Malaysian Fish Wrapped in Banana Leaf