lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Thursday, September 17, 2009

Ribeyes with Chimichurri and Maduros

One of my favorite restaurants is Americas. I love the fried plantain chips and the chimichurri. C was all excited thinking I was frying up plantain chips, so he was disappointed when it turned out to be maduros instead. This recipe makes a lot, so I am going to pick up so plantain chips tomorrow. He also picked all the chimichurri off his steak, he said he only likes it with the chips. I thought it was really flavorful.

For the plantains, just get ones that are starting to turn black. Peel the plantains and bias cut them. Fry them in about 1/4" of oil over medium high heat. Fry for five minutes on each side, drain on a wire rack over a baking sheet. You can keep the maduros in a warm oven while you finish them up. Miss F adored the fried plantains, I think they are going to be a favorite.

Chimichurri Sauce

1 large bunch of fresh flat leaf parsley
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Stir in the oil.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.
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1 comment:

What's Cookin Chicago said...

This looks delicious and I love love love maduros more than tostones - so great job with pairing these!

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