PARSLEY is the star of the show today. I grow it in large containers in summer. It is abundant and keeps on giving. Cut it back and a few days later you have MORE!
an herb-based condiment that is a culinary specialty of Argentina and Uruguay. Typically served alongside grilled steaks, roasted beef and pork sausages, it is made from parsley, dried oregano, garlic, salt and pepper in a base of olive oil and vinegar.
I add a little red pepper flake for that kick.
Recipe: 12 servings 1 tbsp each
Large bunch of fresh parsley washed stemmed and finely chopped = 1 cup
Having great neighbours is awesome, and having great neighbours who like to share their food and recipes is the best. My neighbour was kind enough to give me this recipe.
If you like Korean BBQ this one is for you.
The photo below shows you the ingredients. For this one, there really are no exact measurements.
You can’t fail.
Now, if you don’t have a problem with soy try Tamari soy. It has a very intense flavour. Otherwise go with the coconut aminos.
I’ve tried this recipe with short ribs from my butcher and also those that you purchase at Costco( which are seasoned).
The Costco ones are thinner and a bit fattier and IMO more flavourful. The choice is yours.
Place the ribs in a large deep metal pan. Layer with sliced onions. 2-3 large. Add sriracha on every layer.
Top with Coca cola. Yup! I know it sounds odd but it’s necessary. Then add 1/4 to 1/2 cup of Tamari or Coconut aminos,depending on how many ribs you have.
Cover with plastic wrap and refrigerate for a few hours.
Remove from fridge. Start up your BBQ and go to it. You’ll get lots of great charring from the caramel in the coke.
And of course also BBQ the onions, delicious!
To serve, you’ll need butcher scissors to cut each rib at the bone. Then make a pile of bones which have a bit of meat on them and should not go to waste. You’ll end up with squares of meat and bones and onions. These are great warm or even cooled to room temperature. Perfect for a crowd and a travel well for a picnic.
I’d love to hear from you. Take a photo of your Korean BBQ ribs and share it with me.
A tomato-based vegetable soup from the Andalusia region of Spain. GAZPACHO
is intended to be served cold and is especially good on hot summer days. Which of course were here a few days ago.
Ripe tomatoes are the key ingredient in this recipe. Most GAZPACHO recipes allow for raw ingredients so by all means try this recipe RAW.
I prefer the flavour that roasted red peppers impart and because I roast and freeze my peppers I always have some on hand. If you like you can use jarred roasted red peppers.
*stale bread is also traditionally used to add bulk to this soup, so if you choose you may remove the crust from 1/2 a baguette, soak the bread in a little water and add it to the vegetables in your blender
2 lbs ripe tomatoes (6 medium)
1 cup roasted red peppers puréed (or 1 raw seeded and roughly chopped)
1 large cucumber seeded, peeled and roughly chopped
1/3 cup raw onion roughly chopped
2 garlic cloves pressed
1/4 cup + 1 tbsp sherry vinegar
1/2 cup really good olive oil
1 tsp smoked paprika
1 tsp hot smoked paprika
1 tsp fresh cracked black pepper
2 1/2 tsp sea salt
Start by scoring your tomatoes with an X, place them in a preheated oven 350′ for 30 minutes
Once cooled, the skin will peel off nicely.
Then toss the tomatoes, peppers, cucumber, onion and garlic in a blender for about a minute. *add the soaked bread with the vegetables if you choose
The mixture will look a bit chunky. Empty the contents into a large bowl and add the remaining ingredients. Add the olive oil in a steady stream, stirring to incorporate. Then chill for several hours and days. It tastes better several days later, so it’s perfect to make ahead.
This soup is quite thick so I’ve used it as a salsa in shot glasses with grilled shrimp. Garnish with some finely chopped peppers and cucumber.
Or serve in soup bowls with sliced avocado.
There are so many versions of pesto out there. This one is my go to.
1 cup fresh basil leaves
1 cup walnut halves
1 large garlic clove
1 ounce grated parmesan cheese
1/4 cup extra virgin olive oil
pinch of sea salt
ground chili peppers(optional) (to taste)
Start by filling a container or pitcher with cold water. Plunge the basil leaves into the water several times, then drain the water and repeat. This is the best way to get all the dirt and sand off the basil leaves.
Then lay the basil on a tea towel or paper towel to dry.
Once dry, snip the leaves from the stems, measure and place in a food processor. Add the remaining ingredients and process until it forms a coarse paste. Taste and adjust seasoning as needed. Refrigerate for up to a week or freeze in ice cub trays then store in zip lock bags. Use as a marinade for grilling chicken, fish and seafood, in tomato sauce to enhance the flavor or as a sauce on its own.
This is the perfect weekend to plant some herbs if you havent already done so. Basil is one of those herbs that keeps on giving. All you require is a sunny spot on your balcony or backyard and a planting container.
I suggest you purchase a few good size plants, water and feed them and in a month or so you’ll have enough basil to make and store pesto over the winter months. Sure beats running to the store every time you need a few leaves.
I’ve got a few containers planted already. Tomorrow, I’ll share my walnut basil pesto recipe.