Chimichurri

I felt like to have an Argentinean Christmas Eve and you cannot have great meat without the chimichurri sauce. Here is the recipe I tried.


Ingredients:
* 1 cup of mixed oil (half olive and half sunflower, for instance)
* 1 cup of red wine vinegar
* 2 tablespoons of fresh chopped oregano
* 1 tablespoon paprika
* 1 tablespoon cayenne pepper
* 1/2  tablespoon of cumin
* 3 garlic cloves finely chopped
* 1 medium ripe tomato, finely chopped
* 2 teaspoons salt
* 1/2 cup of finely chopped fresh parsley
* 1 teaspoon of thyme
* Pinch of black pepper


Mix well all the ingredients together and let it rest in the fridge for a few hours. When the steaks are ready, pour a little bit of the mixture on the meat. 


Preparation: 10 minutes

Escalopa Milanesa

A simple yet very tasty dish to prepare, loved by grown ups and children alike. It can paired with some veggies or some mash potatoes and fries, it goes well with everything. For me, what it makes the difference and it is important is to marinate the meat with lemon juice and use fresh parsley with the bread crumbs. I do not know what the heck do they pass as crushed dry parsley in a bottle (dry crushed parsley, probably) but the flavor is not even a shadow of what the original gives you.

Ingredients:

* 4 thin sliced beef steaks (top sirloin, sliced 1/4" approx.)

* 1 cup plain bread crumbs

* 3 tablespoons Parmesan cheese

* 2 tablespoons fresh parsley, finely chopped

* 2 eggs

* 1 lemon

* Pinch of salt

* pinch of black pepper

* Olive oil

Season the meat with salt and pepper and marinade it in the juice of the lemon one hour before you cook the dish. Beat the eggs in a shallow container, to dip the meat more easily. In a separate dish combine the bread crumbs, parsley and Parmesan cheese. Some people add garlic but personally I do not like it with the Milanesas, I think they overpower a little bit the nice balance of lemon, Parmesan and parsley. Make a couple of teeny tiny horizontal cuts on each side of the steak; this will prevent the meat from curling when frying. In a large skillet, heat the olive oil. The oil needs to be very hot.  Dip the meat in egg, roll it in in bread crumbs. Repeat the operation. This double coating is a technique I learned from a dear lady, Conxita, who sadly left us this year. It works wonders, the breading does not fall apart so easily. Put the breaded steaks in the pan and lower the heat to medium-low: you want to cook the escalopa but not to burn the exterior. When it looks nice, crunchy and golden, drain them on a paper towel, to remove the excess of oil and plate them with you side of choice. Try not to overcook them, or they will get tough and chewy. 

Preparation time: about 30 minutes (and 45 minutes-1 hour to marinate)

Creamy Guacamole

I have been preparing this guacamole with a twist for 20 years and I still love it. It is mild and creamy, really refreshing in summer. It can be used as a companion for fajitas or quesadillas or as a dip.

Ingredients:

* 1 ripe avocado

* 1/2 medium size onion

* 1 plain non fat yogurt

* Juice of 1/2 lemon

* 1 teaspoon of yellow mustard

* Pinch of salt

Peel the avocado, retire the seed and chop it in pieces. Peel the onion and cut it in 2 or 3 pieces, to crush it more easily. Put all the ingredients in a food processor, crush them and then puree them, until smooth.

Preparation time: 10 minutes