Three Reasons Why I Am Amazing

#1 Chimichurri

Served with everything Argentinian. I prefer to cook meat in it, dip meat in it, and sometimes on a nice summer day, bath in it. This particular recipe will crank out about half a medium size bowls worth.

1. 1/2 cup coarsely chopped parsley
2. 6 tablespoons red wine vinegar
3. 8 large garlic cloves, minced (5 tablespoons)
4. 4 tablespoons oregano leaves
5. 4 teaspoons crushed red pepper
6. Kosher salt and freshly ground pepper
7. 1 cup extra-virgin olive oil

Great for baking things in. Cut it in half for more than enough to dip into.

#2 Grilled Cheese

Seems simple, but this is more about the art of the grilled cheese than the ingredients. TOAST THAT SHIT BEFORE YOU GRILL.<-- That is the whole reason this is here.

1. LIGHTLY toast the bread
2. Lightly butter (On side to be grilled)
3. Lightly buttered skillet
4. Toast butter side down on skillet
5. Cheeses (I like combos but knock you socks out, I also use shredded cheese)
6. Put the top bread slice on cheese'd slice (Cheese'd is a word, a good, good word).
7. Sprinkle Oregano on the top
8. Parmesan Cheese dust the top
- The Parm will brown making for a crunchier than typical Grilled Cheese
9. Turn over sandwich and repeat 7 and 8 on the new top
10. Remove god-like grilled cheese and consume

#3 Salsa Verde

This plus cheese, meat, and a tortilla and I can be successful on any deserted island. Great for hiding shitty cuts of meat. This one is about making it about 3 times until you find out how hot you like it. (Note for others: Pepper cutting = wear gloves, I speak from experience in soaking my fingers in baking soda and water for hours on end afterward).

* 1 1/2 lb tomatillos (Very interesting little things). I put weight since depending on where you shop determines size. Fresh/Ethnic Markets and they are about the size of regular tomatoes. Chain stores and they are about the size of a ping-pong ball. You'll have to husk them and then your fingers will feel about the same as they did after school in your friends' basements or garages.
* 1/2 cup chopped white onion
* 1/2 cup cilantro leaves (CHOPPED)
* 1 Tbsp fresh lime juice (I also add a dash of lemon) Citric acid helps preserve as well as flavor.
* 1/4 teaspoon sugar
* 2 Jalapeño peppers OR 2 Serrano peppers, stemmed, seeded and chopped
Pepper choice and preparation is where the magic happens. I usually do 2 Jalapeño peppers and a Serrano, 2 big 1 small respectively. Beat the peppers on the counter, a very nice Mexican lady schooled me on this once. Then slice, lengthwise, into quarters, seed them. In a frying pan with the lightest amount of olive oil roast the peppers. Add to the rest.

* Salt to taste

I blend the living crap out of my Salsa Verde and jar/bottle it. You can leave it chunkier if that is your thing. It gets better/hotter after a couple of days. Shake well and often.


If you do these right, you're on your way to cool.