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
I love shrimp! And it’s so versatile you can season it virtually any way you like and as long as its NOT overcooked you really can’t mess it up. It’s great fried, grilled, sautéed, and even boiled, in soup, salad, hot or cold. I always have a few bags of frozen shrimp on hand for a quick protein option.
Often times I’m cooking without a recipe because I need to use up the ingredients I have on hand.
And this is how my Spice up Shrimp came to be.
2 lb. bag of large frozen shrimp ( 12-15) per pound if you can find them( no smaller than 21-25)
1/3 cup olive oil
1/4 cup fresh lemon juice
2 cloves garlic crushed
2 shallots finely chopped
1-2 sprigs fresh rosemary finely chopped( without the stem of course)
1 tbsp lemon thyme chopped( optional) ( I have this in my garden)
1 tbsp chopped parsley
1 tsp. crushed red pepper flakes or cayenne pepper* see note below
1 tsp black pepper
Put everything in a large ziplock bag, mash around and refrigerate for 15-30 minutes.
Bbq on a medium hot grill, or charcoal grill or in a large sauté pan 2 minutes per side. If you’re unsure, cut the end off and if it is white throughout its ready.
Remove from heat, placing on a serving plate. Grate some fresh lemon zest over top and serve.
Great hot or cold.
* purchase red pepper flakes and using a mini food processor or coffee grinder pulverize into a fine powder then re-seal
Here is another one of my favourite chicken recipes. It’s super easy. You can make it tonight or marinate and grill tomorrow. I recommend marinating at least 2 hours.
3-4 lbs skinless boneless chicken thighs ( or breasts)
1 cup freshly squeezed lemon juice (4-5 lemons)
1 cup olive oil
6-7 large cloves of garlic
2 tsp sea salt
1 tsp sweet paprika
1 tsp sweet smoked paprika
1 tsp freshly ground black pepper
tbsp. Lemon thyme ( optional)
Using a mortar and pestle smash the garlic cloves, salt and lemon thyme ( optional) until a thick paste forms.
Add the paste to the lemon juice, olive oil, paprika, pepper and lemon thyme and stir to combine.
Using a large ziplock bag, add the chicken and marinade, seal and mash around so to evenly distribute the marinade.
Lay the bag flat in another tray and refrigerate at least 2 hours or overnite.
Heat your grill ( BBQ) and grill until clear juices appear. 20 minutes or longer for thighs depending in thickness and a little less for boneless breasts.
KEEP YOUR BBQ LID OFF DURING THE COOKING PROCESS. ENJOY!