Roasted beet with smoked chimichurri

Roasted beet with smoked chimichurri

SERVING: 4

6 medium-sized beets, stems, leaves and roots removed


Olive Oil


Kosher Salt
Pepper

Black pepper

4 oz of smoked chimichurri

•   Preheat oven to 400 degrees.

•   Line a baking sheet with foil.

•   Using a vegetable peeler or paring knife peel the beets.

•   Place on baking sheet. Drizzle liberally with olive oil. Season with salt and pepper. Toss gently to coat.

•   Cook for 40 minutes until tender, flipping half way through.

Remove, cut the beets in quarters add a little more kosher salt, olive oil,

Serve on a plate with the smoked chimichurri and chopped parsley

Grilled Ribeye Marinated in Chimichurri with Lime Butter

Grilled Ribeye Marinated in Chimichurri with Lime Butter

SERVING: 6

Ten 1-inch rosemary sprigs

1/3 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

3 1-pound boneless rib-eye steaks

6 ounces of traditional chimichurri

5 ounces of salted butter

zest of 5 fresh limes

Whip the butter with the lime zest and reserve in the cooler.

Brush the ribeyes with the chimichurri, the rosemary, salt and pepper, let them rest 

for 1h in the cooler and 20 minutes at room temperature.

light a grill or preheat a grill pan. Season the steaks with salt and black pepper and 

grill over high heat, turning once, until well-browned and medium-rare, 8 minutes. 

Transfer the steaks to a cutting board and let rest for 5 minute. Serve with a small 

scoop of cold lime butter

                                       

“Pan de queso” with spicy chimichurri

“Pan de queso” with spicy chimichurri 

2 ½ cups yuca starch (sometimes also called yuca flour) or tapioca starch

4 cups grated mozzarella cheese

1 tsp baking powder

Pinch of salt

1 stick of butter, room temperature, cut into 8 pieces

2 large eggs

Optional 1-2 tbs water, if needed

4oz of spicy chimichurri

Preparation:

          1.  Combine the yuca starch or flour, cheese, baking powder and salt in a 
food processor, blend to mix well.
2.   Add the butter and eggs
3.   Mix until small dough balls begin to form, if it’s too dry add 1-2 tbs of water.
4.   Remove the dough from the food processor and roll into a ball, you can make the dough ahead and store in the refrigerator for up to a day.
5.  Pre-heat the oven to 500 F .
6.   Make small round shaped breads with the dough and place on a cookie sheet with parchment paper.
7. Bake immediately or store in the fridge until ready to bake.
8. Bake for about 7 minutes and turn on broiler until the breads are golden, 
about 3-5 minutes.
Serve immediately with a spoon of spicy chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Smoked cheddar cheese scone with smoked chimichurri

Servings : 8

             200g/7 oz self raising flour

             1/4 tsp salt

             1/2 tsp mustard powder

             1/2 tsp cayenne pepper

             40g/1 1/2 oz butter

             60g/2 oz grated strong smoked cheddar cheese

             4 oz of smoked chimichurri

             100ml (3 1/2 fl oz) milk

1. Heat oven to 220 degrees C / gas mark 7 and lightly grease a baking tray.

2. Sift flour, mustard powder, cayenne pepper and salt into a mixing bowl.

3. Cut the butter into small pieces and add to flour

4. Rub the butter into the flour with fingertips until the mixture resembles fine breadcrumbs. Stir in grated cheese.

5. Add the milk gradually, stirring well with a knife until the mixture begins to stick together.

6. With your hands, knead the mixture gently to form a soft smooth dough.

7. On a floured surface flatten or roll the dough to about 3cm thick round.

8. Use a 5cm round cutter to cut out individual scones.

9. Place scones on the greased baking tray. Brush with milk and sprinkle some extra cheese on top.

10. Cook for about 10-15 mins until golden. Cool slightly before serving.

11. Serve with a spoon smoked chimichurri on top.

Beef empanada with smoked chimichurri

Beef empanada with smoked chimichurri 

Dough:

• 2 cups lard or vegetable shortening (about 3/4 pound)

• 2 cups water
• 1/3 cup kosher salt
• 5 1/2 cups all-purpose flour

Filling:

• 2 Idaho potatoes
• 3 tablespoons vegetable oil
• 2 pounds beef sirloin, cut into 1/2-inch dice
• Salt and freshly ground black pepper
• 1 tablespoon unsalted butter
• 3 small onions, thinly sliced
• 2 tablespoons mild chili powder, such as ancho
• 1 tablespoon crushed red pepper
• 1 teaspoon ground cumin
• 1/2 cup water
• 4 scallions, thinly sliced
• 1 cup black olives, such as Calamata, pitted and coarsely chopped (about 6 ounces)
• 3 hard-cooked eggs, chopped
• 5 ounces of smoked chimichurri

•

In a saucepan, combine the shortening, water and salt and simmer over moderately high heat until the shortening melts and the salt dissolves. Sift the flour into a large bowl, make a well in the center and pour in the shortening mixture. Stir until a dough forms; it will be soft and oily. Pat the dough into a 12-inch square, cover and refrigerate until firm, about 1 hour.

• In a saucepan, cover the potatoes with water and boil over moderately high heat until tender, about 20 minutes. Drain and let cool, then peel and cut into 1/2 -inch dice.

• In a large skillet, heat 1 tablespoon of the oil. Add one third of the sirloin and cook over high heat without stirring until well browned on the bottom, about 3 minutes. Stir and cook until browned all over, about 3 minutes longer. Season with salt and pepper and transfer to a plate. Repeat with the remaining meat, adding 1 more tablespoon of oil before browning the last batch.

• In the skillet, melt the butter in the remaining 1 tablespoon of oil. Add the onions and cook over low heat until softened, about 10 minutes. Add the chili powder, red pepper and cumin and cook over moderate heat, stirring, until fragrant, about 3 minutes. Add the water and simmer until slightly reduced, about 3 minutes. Stir in the scallions, browned sirloin and any accumulated juices. Transfer the filling to a bowl and let cool. Fold in the potatoes, olives, smoked chimichurri and eggs and season with salt and pepper.

• Preheat the oven to 500°. Cut the dough in half and then cut each half into 9 equal pieces. Shape each piece into a ball. On a lightly floured surface, roll each ball out to a 7-inch round. Moisten the outer edge of 1 round. Scoop a rounded 1/3 cup of filling on one half of the round and fold the other side over the filling. Press the edge down firmly, then fold it over onto itself at 1/2 -inch intervals to seal. Transfer the empanada to a baking sheet. Repeat with the remaining dough and filling; arrange the empanadas on 2 or 3 baking sheets.
Bake the empanadas for about 25 minutes, or until browned. Serve hot or at room temperature, with hot sauce.