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Cilantro Chimichurri
Cilantro Chimichurri
Combine cilantro, garlic, vinegar, oregano, cumin, and optional red pepper flake in a food processor. Pulse until fine. Turn food processor on and stream in olive oil. Season with salt and pepper to taste. Great over grilled meat!
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Skirt Steak with Corn
Skirt Steak with Corn
Preheat grill for direct heat. Season steak with salt and pepper. Grill, flipping once, until charred in spots, 4 to 6 minutes for medium-rare. Transfer to a cutting board; let stand 10 minutes. Meanwhile, grill corn, turning a few times, until blistered in spots and crisp-tender, 6 to 7 minutes. Stir together herbs, garlic, oil, and vinegar in a bowl; season chimichurri with salt and pepper. Thinly slice steak against the grain. Serve with corn, herb mixture, and baguette slices.
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Baked Jalapeno Poppers
Baked Jalapeno Poppers
Preheat oven to 350°. Wearing rubber gloves, cut peppers in half lengthwise and scoop out the seeds and membrane. Combine cream cheese, cheddar and scallions in a medium bowl. Combine panko, paprika, chili powder, garlic powder, salt and pepper in another bowl. Fill peppers with cheese filling with a small spoon or spatula. Dip peppers in egg beaters. Place pepper in panko mixture, using a spoon to make sure all the seasoning doesn’t fall to the bottom of the bowl. Spray a baking pan with oil spray. Lightly spray the peppers with a little more oil spray. Bake in the oven for about 20-25 minutes, until golden and cheese oozes out. Remove from oven and eat hot!
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