Making homemade hamburger buns is fun, easy and way better than pulling weeds… Just ask Pepé Summer weekends often seem to involve a lot of grilling or gardening and this one was going to be both. We planned on grilling some burgers on Sunday, but […]
My hubby makes the best grilled burgers It was a lazy summer day without any plans other than to relax by the pool, so I made these Easy Homemade Hamburger Buns and my hubby grilled his incredible perfect burgers. He’s been making them for years, […]
Is it a sauce or a marinade?
Well, it’s both. Or as my hubby would answer… “Yes”. If I ever ask two questions in a row… a “is it this or that”, “do you want to go here or there“ question, you can count on him to always just say yes. It drives me crazy and I don’t know why I haven’t totally learned not to do it. That being said, it really is either. You can marinade your meat with this sauce or just spoon it over your food after it‘s cooked. Either way it’s delicious on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies… Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.
Cilantro or Parsley?
Pepé and Claude are having another heated debate over whether chimichurri should be made with cilantro or parsley. Some people hate cilantro and think it tastes like soap, so if you’re feeding them, you might to skip the cilantro. But overall, you can either use all cilantro, all parsley or a mix of both. This sauce is very flexible and it’s totally up to you. Sorry Pepé and Claude, but neither of you win that debate. However, you can still taste victory in the success of this easy and amazing sauce with whichever way you choose to serve it.
Pepé is all ready to blend this up into the best chimichurri you’ve ever had.
Easy Chimichurri Sauce
- 2 Cups Cilantro fresh
- 3 Cloves Garlic
- 2 Tablespoons Lemon Juice
- 1/4 Teaspoon Red Pepper Flakes
- 1 Tablespoon Red Wine Vinegar
- 1/2 Cup Olive Oil extra virgin
- Salt and Pepper to Taste
- Blend all ingredients together in a blender or food processor, but don’t blend it so much that you can’t see bits of leaves and other ingredients. Start with the garlic, wine and lemon juice, then add cilantro and other ingredients keeping a good eye not to turn this into a mousse. Store in a jar for a few weeks or until you’ve eaten all of it. It goes great on so many things. Some options are to serve it as a sauce with grilled meat such as this Chili Lime Pork Tenderloin, or it also goes well with steak, chicken, shrimp, fish or kabobs of just about any sort, grilled veggies... Seriously, just about anything grilled would be great with this sauce. You might want to make a double batch.
Grillin’ & Chillin’ We just grillin’ & Chillin’, but Pepé is confused as always. He wants to know why I’m putting my sweet potatoes in the microwave when I said we were grilling. Fair question I guess. I like to put my veggies on the […]
Well, the Game of Thrones finale may have been disappointing, but my dinner was a hit! I originally wanted to do a pig roast. Not your ordinary pig roast, but cooked via sous vide, then on a spit. I saw the idea from ChefSteps® and […]
Because there are other options besides rice and beans
Why does almost every Mexican meal in the United States come with rice and beans? OK, I like rice and beans, don’t get me wrong, but really? Let’s step it up already. Plus this Light Mexican Corn Salad is WAY easier, faster, healthier and won’t weigh you down like the typical rice and beans can, so… #winwin You can serve it along side my No Flip Chicken Quesadillas or just about anything you would grill in the summer.
Pepé thinks that you have to cut the corn from the cob or it’s just not the good enough. Well, I don’t always do that. Sometimes you can’t even get corn on the cob because it’s not in season, so feel free to buy a bag of frozen corn and make your life easier. #timesaver You could also use the canned version, but I’m gonna pass on that one… Especially since frozen isn’t precooked and sitting in water and salt.
If you don’t know what Jicama is, it’s a root vegetable from Mexico. Think of it as a Mexican potato. You peel it, just like a potato, but you can eat it raw. It’s fresh and crisp and adds a nice texture to a variety of dishes such as this Jicama Mango Slaw.
You don’t really need special equipment to remove corn from the cob, a sharp knife will get the job done.
When I went looking for recipes for Mexican Corn Salad, almost all had mayonnaise in them. I developed this one without it for a few reasons… One, I’m not a huge mayonnaise fan. Two, I wanted a lighter healthier version. Three, I knew it was going to be sitting outside for a while, and mayo in the heat is just not a good idea.
Light Mexican Corn Salad
- 3 Cups Corn
- 3 Tablespoons Butter
- 1/4 Cup Queso Fresco crumbled
- 1 Cup Jicama peeled and diced
- 3 Tablespoons Fresh Cilantro chopped
- 1/2 Cup Lime Juice
- 1/4 Cup Red Bell Pepper chopped, optional for color
- salt and pepper to taste
- Remove corn kernels from the 2-4 cobs (or the bag) and place in a microwave safe bowl with the butter and cook for two minutes.
- Stir to mix and cook for one more minute. Combine all other ingredients, stir and serve. This can be eaten at room temp or warm. I mostly microwave it to melt the butter.
Hold the asphalt please Pepé was a little confused when I said we were making street tacos. He thought we were going get some asphalt from the road and make it into a taco. His head must be full of gravel. LOL His little chompers […]
There’s no law about slaw Well, I was smoking a pork shoulder for our guests and as usual I was going to make the standard coleslaw to go with it, when out of nowhere, Pepé le Chef jumped out and said, “NO, NO SHERIE… […]
Can’t make this sh*t up!
Sorry for the harsh language, but now that I have your attention, I think you are going to really enjoy this story — it’s bizarre and 100% true.
We have lived in our current house for many years and have discovered many new edible items just growing in nature because of the large wooded area behind our house. This story is about a tree called Pawpaw which produces the largest edible fruit native to the United States. We tried to harvest some Pawpaw fruit for many years, but the raccoons seemed to get them all. This year was very different and worth the wait. My hubby was hunting chanterelles (another discovery) and he found about 5 Pawpaws that were actually not eaten by the critters, so we finally got to taste them. LOVE IT! It tastes kinda like a combination of pineapple, mango and banana. Where has this fruit been hiding all my life! Oh yeah… My backyard.
Festival of pawpaws
We went to a Festival of Nations event at Tower Grove Park in St. Louis, Missouri and to visit our friend (Bernie), a chef, who had a booth there offering delicious Malaysian food. If you’re in St. Louis, Missouri, you should eat at one of his restaurants (Hiro Asian Kitchen) He, like us, loves chanterelles and is not afraid to try new things. We packed up a cooler and took him some chanterelles and pawpaws. After our visit we were walking back to our car, when my hubby noticed a bunch of pawpaw trees just about 75 yards from Bernie’s booth. I ran back to get Bernie so he could see the trees and know what to look for in the future. Right about that moment my hubby pointed out this huge dedication plaque on the ground telling us about the pawpaw trees.
Now at this point Bernie hasn’t even tasted the fruit yet. He picks one up, we explain that there are a lot of large seeds and you don’t want to eat the skin. He doesn’t waste another second and takes his first taste. The look on his face was just magical. He is so happy and loves this new fruit. We explain that even though the tree is loaded with them, you need to wait until they fall off the tree and are somewhat soft to the touch. Just about 2 seconds later one actually fell to the ground. He hopped over to get it. Seriously, we had no idea these trees were in this park, and the fact that his booth was located so close to the plaque describing the trees is mindblowing. How does this even happen? Fate? Destiny?
I needed a bigger purse
We say goodbye to our dear friend and continue on journey to our car which is about 2 miles away. We came across several more pawpaw trees as well as persimmon, hickory, chestnut, pecan and the biggest ginkgo biloba tree I’ve ever seen. Can’t eat the fruit from a ginkgo tree, but it was still impressive. We picked up as many pawpaws as we could carry, but alas, I had brought my small purse that day.
So, we are all now in love with this yummy pawpaw and are trying to decide what to make with them. You can totally eat them raw, and I have eaten several now, but I have been on this ice cream making kick lately, so that’s what I did.
What’s in a name?
Well, according the plaque, the pawpaw has several interesting nick names. “Poor Man’s Banana”, “American Custard Apple”, “Missouri Banana”. Whatever you call it, it’s delicious and somewhat tropical. Sadly, you will not likely see them in your local grocery store because they have a very short shelf life and don’t transport well. But, on the bright side, they’re free. I’m sure you can freeze the pulp for future use. If you have this exotic fruit in your backyard or park, it would be a shame to not taste it.
Homemade Pawpaw Ice Cream
- 2 Cups Pawpaw Fruit peeled and seeded, about 11 pawpaws
- 1 Cup Sugar
- 1 Teaspoon Vanilla
- 3/4 Cup Whole Milk
- 1 1/4 Cups Heavy Cream
- Pinch of Salt
- Peel fruit and remove seeds. This is messy work, but it will be worth it.
- Purée all ingredients in a blender until smooth.
- Have your kitchen aid mixer with frozen ice cream bowl and attachment ready to go. Bowl must be frozen for at least 15 hours before it can be used.
- Set mixer speed to "stir", pour in the mix and let it churn for about 25 minutes.
- Pour immediately into freezer safe container and freeze for 4 hours.
Strawberry fields forever Do you ever get a song stuck in your head that you can’t stop singing over and over? Well, with the plethora of strawberries that keep showing up at my house, that’s what happened and how the strawberry tart transpired. I told […]