I’m writing this while sitting at the most attractive, minimalist coffee shop in Denver’s Capitol Hill neighborhood. This week has been a total whirlwind of travels and the blog has definitely suffered the consequences. Time to fix that.
My favorite thing about blogging though is just that. I can show you all my strange, scatterbrained self, talk (OK, ramble) about whatever I want and for whatever reason, you still love me. And if you don’t, you can just steer clear of this little corner of the Internet. We can all be happy being ourselves and doing whatever we want and that’s so cool. So, thanks.
Here is an exampled of that less organized side of me: I decided to get out and grill one day last month (Hi, summer. We love you). I whipped up this big batch of fresh, aromatic chimichurri and gathered anything I thought would pair well. I had shrimp and tomatoes and a beautiful flank steak. I threw it all on the grill and it looked so beautiful that I couldn’t not take pictures. The only problem was I didn’t actually have a recipe for anything other than the chimichurri. Which, by the way, is so easy. Toss a bunch of fresh, summer ingredients into a food processor, mini chopper or blender and pulse away. DONE!
So I bring to you a feature story of sorts: One saucy recipe you can use three (but actually 1,000 ways). Throw this chimichurri on meats and veggies before you toss them on a hot grill (this sounds like a Fourth of July party just waiting to happen!). Then save a little for extra dipping once the food is served. I went with corn on the cob, flank steak and shrimp and cherry tomato kabobs. I highly recommend all three, but also want to hear what you would slather this zesty sauce on!
- ¼ cup fresh parsley
- ¼ cup fresh cilantro
- 2 tablespoons chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon red wine vinegar
- Salt, to taste
- Place all ingredients and pulse in food processor, mini chopper or blender until almost smooth (it should be smooth like a sauce, but with small chunks of each ingredient evenly distributed throughout). If more liquid is needed, add olive oil.
- Taste and add salt to desired taste.
- Use to marinate meats and veggies, grill, then add more on the side as a dipping sauce (this recipe will make two servings to marinate a side and main with leftovers for dipping).
So what do you think of this new “feature”-style blog post? Are you interested in more like this or should I stick to my traditional ways. As always, I love you’re feedback! Have a very happy Fourth!