USVI-On-Line

Hey Nothintolose, I think you blanched your asparagus.

Here's the recipe I used for Chimichurri, with some modifications. Used regular old red pepper flakes, and also a touch of Jerome's. I don't have a food processor so I did it in a blender. I added my oil right to the blender.

Chimichurri Sauce:
1/2 cup finely chopped cilantro leaves (about 1 cup before chopping)
1/2 cup finely chopped flat leaf parsley leaves (about 1 cup before chopping)
2 T minced garlic (I used garlic puree from a jar)
3 T fresh lemon juice
2 tsp. red wine vinegar
1 tsp. Aleppo pepper flakes (or use a smaller amount of cayenne pepper if you can't find Aleppo pepper)
1 tsp. ground cumin
1/2 cup olive oil

Wash cilantro leaves and parsley leaves and dry with paper towel or spin dry in salad spinner. Put cilantro, parsley, and garlic in food processor with steel blade, and pulse until herbs are finely chopped. Add lemon juice, red wine vinegar, Aleppo pepper and cumin and pulse a few times to combine.

Remove mixture from food processor and place in bowl. Stir in olive oil until mixture is well blended, and let sit at room temperature at least 15 minutes before serving.

Dessert, anyone?

<a href="http://www.flickr.com/photos/28539958@N00/1020722775/" title="Photo Sharing"><img src="http://farm2.static.flickr.com/1025/102 ... fde3cf.jpg" width="500" height="427" alt="brioche sundae"></a>

OMG ... yum

What in God's name is that dessert and how can I possibly make it, like NOW!

I'll take 2 please!

Thanks Mary Beth - that was it I never knew there was a specific name for it till the SO's daughter told me that last week when I cooked for them.

I have ALOT to learn but am learning ALOT here!!!

nothintolose

p.s. Liamsaunt - recipe please (O:

There's not really a recipe, I just made it up. It's sliced local peaches that had been macerating in a brown sugar syrup since Friday (they were leftover from a parfait I made that night), stuffed into a brioche muffin that I split and griddled in butter. Then, there's a big scoop of ice cream on top, local raspberries around, and everything is drizzled with hot butterscotch sauce (I cheated and used barefoot contessa brand instead of making it from scratch). I did not eat any but John said it was super tasty.

OK, too complicated for me to even try. But I can be an adopted sister or something to come eat at your house?! How did you make it and not eat any??? You must have willpower of steel...

Everything always looks so good!!

Liamsaunt - would you mind sharing the recipe for your garlic-mustard marinade? It really caught my eye!

recipe with a pic when you do that cookbook Jan! I need to visualize what i want to eat!

It's great to see that you have been keeping up on the food pictures! Here's my dinner for tonight...

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A Duet of Sesame Encrusted Seared Ahi Tuna on a Baby Green and Heirloom Tomato Salad and a Seared Aged Hereford Filet Mignon!!!

My wife and daughter were both out for dinner so I had a chance to cook some seafood (they both hate seafood). The tuna was marinated in a mix of wasabi powder, soy sauce and honey ala Alton brown and then encrusted in a mix of white and black sesame seeds with a little Montreal Steak Seasoning mixed in. The filet was dusted with a little Dizzy Pig Cow Lick Steak Seasoning.



I decided to cook on top of my Weber charcoal chimney also ala Alton Brown instead of firing up the Weber kettle so I fired up about half of a chimney of Rancher hardwood charcoal (I could have used less). I put the top grate from one of my Weber Smokey Mountain cookers on top of the chimney and cooked on that.



I cooked the tuna for about a minute on each side to get a nice sear.



The filet was cooked about three minutes on each side, rotating about half way through. Once the tuna was seared I moved it to a plate and covered it in foil to rest and finished the filet.



Once both were done I moved inside to plate them.



I sliced both the tuna and the filat about 1/4 inch thick and I placed the tuna on top of a salad that had mixed baby greens, cucumbers, radishes, orange and yellow peppers and a nice heirloom tomato, tossed on some mango pieces and drizzled it all with some wasabi vinaigrette (I was going to make the vinaigrette but when I was at the store I found a bottle of pre-made wasabi vinaigrette so I cheated and bought it). Then I added the sliced filet on the other half of the plate. The finished plate is in the first picture. The filet was a beautiful rare inside and the tuns had a nice sear and was also rare inside. You really can't see the tuna in the top picture so here is a picture that shows the tuna better.

Ron - it's beautiful!!! Have been missing ya'!!!

nothintolose

p.s. update - last night I cooked fresh trout I caught that day - just sauteed the filets in butter with a little olive oil to keep the butter from burning and had the mango salsa I made on the side. Mango salsa is so pretty Gotta start posting pics so ya'll can see what I have learned here.

Thanks! The trout sounds great!

I almost forgot about dessert...



Key Lime Cheesecake (I didn't make it. I bought a slice at Fresh Market )

I had Johnny Carino's leftovers!