Home Cooked Meals

I originally started this blog with the intention of providing restaurant reviews, but I cook very often at home and I thought it would be a great idea to write about the food that Scott and I prepare. My favorite meals are those that are homemade for two reasons: I know exactly what ingredients are going into them and they are a fraction of the price of a restaurant meal. I will not only provide you with the critique of my food but I will include recipes so that you can replicate these dishes.

Last night’s menu was inspired by the warm weather we have been experiencing in New England. Any New Englander knows that once the mercury rises above 50, it’s grilling time! The menu consisted of flank steak marinated in a basil chimichurri sauce, tequila and orange shrimp, and grilled zucchini and white onions.

The chimichurri sauce was different from the one I am used to eating at Argentinean Steakhouses or at grandma’s house for that matter. Chimichurri sauce is typically heavy on the parsley and garlic and even heavier on the olive oil, resulting in a thick garlicky paste. The chimichurri sauce that Scott made was a blend of basil, oregano, parsley, sherry wine vinegar and olive oil. We used only the freshest ingredients from Whole Foods. My kitchen was filled with the aroma of basil, which was the star of the sauce. The sweetness of the basil was very prominent and complemented the spiciness of the tequila orange shrimp. The chimichurri came out more watery than intended. Although the consistency did not affect the flavor in any way, Scott decided to reduce the amount of liquid the next time he makes it. The flank steak was seasoned with coarse sea salt and pepper and marinated in the chimichurri for about two hours. It was grilled to perfection. My steak was thinner and was cooked medium, whereas Scott’s steak was medium-rare. Nonetheless, both steaks were extremely juicy and tender.

The shrimp was cooked in a spicy sauce made of red onion, garlic, serrano and chipotle peppers and orange zest and flambéed with Patron prior to serving. It was very spicy! It would have been overbearing if I didn’t have the sweet basil chimichurri sauce and a tequila lemon juice cocktail to offset the heat. The next time I make this dish I will cut back on the peppers.

The vegetables were my favorite part of the dish. They were seasoned on one side only with olive oil and a blend of spices inspired by Emeril. The spice blend was heavy on the paprika and provided a very subtle smokiness to the vegetables. The zucchini and onions were grilled for about 3-4 minutes on each side resulting in an al dente texture. I love the simplicity of this recipe, both in preparation and flavor.

Overall, this meal was a success and a great precursor to the months of summer grilling that lie ahead.

Bon Apetit!

Flank Steak with Chimichurri Sauce

1 Flank Steak, 1 ½- 2 lbs.

3/4 c. evoo

1/3 c. sherry wine vinegar

2 tbsp. lemon or lime juice

1 c. parsley

4-5 handfuls of basil

2 handfuls of oregano

3-4 garlic cloves

1 medium shallot

¼ tsp. ground black or white pepper

salt, to taste

1-2 pinches of red pepper flakes

1. Combine all ingredients in a food processor, with the exception of the flank steak and olive oil.

2. While pulsing the ingredients, slowly pour in the olive oil.

3. Season the flank steak with salt and pepper, to taste and place in a plastic Ziploc bag

4. Pour half the chimichurri into the plastic bag and let the steak marinate for 2-4 hours.

5. Grill flank steak for 5 minutes on each side

Serves 2 very hungry people

Orange and Shrimp Tequila

1/2 lb shrimp, 26/30 count (see note)

1 orange, zested

3 tbsp red onion or shallots. diced

1 serrano pepper, diced and seeded

1-2 chipotle peppers, in adobo

2-3 cloves of garlic, minced

¼ c. tequila, plus one shot

the juice of half a lemon

olive oil

1. heat olive oil in a frying pan over medium heat and add onions, orange zest, serrano, chipotle, and garlic.

2. Cook for 5 minute or until onion is translucent

3. Add the shrimp and cook for 3 minutes

4. Pour the tequila over the shrimp and ignite with a long match or lighter. Let the lames burn out.

5. When the flames burn out cover the pan with a lid, turn off the heat and let sit for 5 minutes

6. Remember the extra shot of tequila this recipe called for. This is the opportune time to drink it. Tequila!

Note: 26/30 means that a pound of shrimp contains 26-30 shrimp

Serves 2

Tequila Lemon Cocktail

1 ½ shots of tequila

½ shot of simple syrup

the juice of one lemon

1. Combine all the ingredients and drink. Bottoms up!

Serves 1