Chef Brian and I had a bit of a mix up with Week 21, Meal 3: Chimichurri marinated flat iron steak over ancho roasted sweet potatoes, corn and tomatoes.
The problem was in the instructions for the chimichurri, the condiment of choice for beef in South America — specifically Argentina. See, the chimi I usually have is mostly parsley flake, floating in olive oil. Chef Brian wanted me to mix up those ingredients in a food processor so that it created more of a paste to marinate the meat in.
He wrote mix, but meant “mix in a food processor,” so I mixed by hand and was puzzled by the consistency and it’s lack of liquid. So I doubled the liquid. Then tripled the liquid, and by the next day I had pickled a gorgeous piece of flat iron steak.
Bummer for me, considering I didn’t get to eat this one, but it’s probably better to post the recipe and cook it when I repurchase the ingredients, than hold on to the post for another day. Recipe and directions after the jump … Continue reading Week 21, Meal 3: How not to marinate steak
Behold! Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction.
It took me nearly four hours, mostly because I’m in a small kitchen and because I was watching football and talking to my dad during some of the time. One the plus side, Wifey Nadia and I got to spend a lot of time together.
And then she fell asleep, halfway into dinner, just after 10:10 p.m.
I didn’t have the timing down for making dishes, ran into some problems with equipment and ruined more than one component, but I’m okay with that. This is a learning process and Brian chose to start me with the final exam.
Keep reading for the recipe and directions. Remember, this recipe makes two portions. I doubled mine for leftovers. Continue reading Week 1, Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Update: Grab some extra chicken stock.
Chef Brian thought he’d kick off the festivities with recipes that celebrate fall flavors.
I’m a fan of Thanksgiving so I was all ears until he informed me that “pumpkin pie” isn’t a flavor.
His first menu features lots of apples paired with rosemary-and-thyme-marinated chicken breast.
It’s not pumpkin pie, but it’ll do:
Meal 1: Grilled herb chicken with quick-braised kale over caramelized apple and sweet potato puree with sweet and sour apple reduction
Meal 2: Grilled herb chicken panini with apple butter, caramelized onions and Gruyere
Meal 3: Grilled herb chicken with sauteed spinach over wild rice and chicken sausage stuffing
Our list is good for two portions of each meal. I doubled mine so I always have leftovers for the next day.
The shopping list is after the jump. Continue reading Week 1: Chicken and apples