Search Results for "Chimichurri"
chimichurri = Irish
Chimichurri is a thick vinegar and oil herb sauce made with garlic, parsley, and oregano, and served with grilled meat in Argentina. As for its origins, the story goes that it comes from an Irishman named Jimmy McCurry, who first prepared the sauce. He was marching with the troops of General Jasson Ospina in the 19th century, sympathetic to the cause of Argentine independence. The sauce was popular with the Argentine people and the recipe was passed on. However, ‘Jimmy McCurry’ was difficult for the native people to say. Some sources claim the name of Jimmy’s sauce was altered to ‘chimichurri’, while others say it was changed in his honor.
July 25, 2010 1 Comment
tomatillo rice
Is it okay if I’m feeling a bit reminiscent and sad when I say that this is the last post, the last recipe, from Chanté and Cody’s wedding?
After the months of planning and anticipation leading up to it, all the work and joy surrounding the wedding weekend, and the fun of posting and reliving it, I’m sad it’s really over. But then again, if anyone knows how to drag out a happy event, it’s me!
Here is a list of the recipes that made up the taco bar with links to each recipe. This same list is posted Menu and Party Ideas over there on the left side of the page, so you can easily find it when you’re in need of taco bar recipes.
Wedding Taco Bar Recipes
Fillings:
Toppings:
- Barrio Café Guacamole
- Creamy Cilantro-Jalapeño Sauce
- Pickled Red Onions
- Cilantro Chimichurri Sauce
- Peggy’s Blender Salsa
Sides:
Signature Cocktails:
Roasted Tomatillo Rice
- 20 tomatillos, peeled, rinsed and dried
- 3 poblano peppers
- 2 jalapeño peppers
- 2 shallots, peeled
- 5 garlic cloves, peeled
- Olive oil
- 3 cups chicken broth
- 1/2 teaspoon salt, more to taste
- 1 bunch cilantro
- 2 cups rice
- Fresh cilantro, for garnish
July 5, 2018 1 Comment
taco bar
Photo courtesy of griffithimaging.com
Wedding Taco Bar
Fillings:
Toppings:
- Barrio Café Guacamole
- Creamy Cilantro sauce
- Pickled Red Onions
- Cilantro Chimichurri
- Peggy’s Blender Salsa
- diced tomatoes
- black beans
- sliced radishes
- sliced jalapeño
- sweet pickled jalapeño
- sliced black olives
- salsa roja
- salsa verde
- diced avocado
- sour cream
- queso fresco
- Mexican cheese blend
- Mexican crema
- cotija cheese
- chopped cilantro
- diced white onion
- green onion
- lettuce
- cabbage
Sides:
- Tomatillo Rice
- Refried Black Beans
- Mexican Street Corn
- Corn Tortillas
- Flour Tortillas
- White & Blue Chips
That is the list of 34 items that made up the Wedding Taco Bar.
Photo courtesy of griffithimaging.com
There are very few recipes left to share with you from the wedding, since all the fillings have been posted and several of the sides and topping recipes are here in previous posts. Click on these links to find them:
So that only leaves the Creamy Cilantro Sauce, Refried Black Beans, Tomatillo Rice and Cilantro Chimichurri. Since the chimichurri is an easy “dump in the blender and turn on” recipe, we’ll start with it.
June 28, 2018 No Comments
cooking day 2 – Saturday
Yesterday I posted the recipe for the Vegetable Tacos. That post was titled “cooking day 1”. Today we have the recipe for the Shrimp Tacos and I’m calling this post “cooking day 2.” That makes it sound as though the only thing I cooked on Friday was veggies and that the only I cooked on Saturday was shrimp. Far from it!
Photo courtesy of griffithimaging.com
On Friday, I also cooked up the seasoned ground beef in the Instant Pot. I shredded and put together the chicken for the chicken tacos, which I had grilled at home before we left on Thursday morning. I also made all sorts of fresh salsa, cilantro chimichurri, roasted peppers, onions, etc.
Photo courtesy of griffithimaging.com
And on Saturday, I not only made the shrimp but also chopped and diced all the toppings for the tacos, made the guacamole, and cooked the side dishes; beans, tomatillo rice, and the Mexican corn.
Photo courtesy of griffithimaging.com
Plus there were the signature cocktails to make; Cody’s Skinny Margarita and Chanté’s Strawberry Vodka Lemonade.
Many of those recipes will be posted in the days to come.
Plus I have to tell you that I did have help from the family in the kitchen throughout. Kim and Paul each helped with prep, including chopping onions and cutting corn cobs into quarters. Thank you both for the much-needed and much-appreciated grunt work.
Photo courtesy of griffithimaging.com
On Friday, Cody’s Aunt Barbara squeezed so many pounds of limes. More limes than any human should ever have to squeeze! Kim’s long-time BFF, Sandy, used her artistic flair to write out all the chalkboard signage for the buffet table. There were more than 30 little signs to make. Thank you, Sandy!
Photo courtesy of griffithimaging.com
On Saturday, I realized I had a few more chalkboards that needed making, including the boards for the signature cocktails. My writing is awful, so that is one job I always want to farm out! Cody’s youngest brother, Trevor, has a gorgeous girlfriend, Clair.
Photo courtesy of griffithimaging.com
As you can plainly see, Clair also has gorgeous handwriting and chalkboard flair! Many thanks to the friends and family of the Howard clan for pitching in! xoxo
June 21, 2018 3 Comments
Main Courses
September 2, 2016 Comments Off on Main Courses
Holidays
September 2, 2016 Comments Off on Holidays
Dressings, Sauces, Condiments & Miscellaneous
September 2, 2016 Comments Off on Dressings, Sauces, Condiments & Miscellaneous
ham and lamb plus a little gospel and a bunch of bats…
Two Sundays ago was Easter and I’m still posting Easter recipes. This past Sunday I was in Austin and Marissa and Jeff took me to Gospel Brunch – it was AMAZING!
There are several restaurants in Austin that serve brunch with a side of gospel music, we went to Stubb’s BBQ and heard The Original Bells of Joy. What an absolute JOY it was. Thanks, M & J!
The night before that we took a boat cruise out on Lady Bird Lake and watched as the 750,000 pregnant Mexican bats started out for a night of hunting.
You can read all about it HERE. It is a truly beautiful and fascinating sight to behold.
My Easter ham was a no-brainer. I bought a spiral-cut ham at Costco. I mixed together some whole-grain Dijon mustard (1/4 cup) with 1/2 cup each of the following; maple syrup, brown sugar, and fresh orange juice. I spread that all over the ham put it on a rack and stuck it in a 325-degree oven for 90 minutes. That was it. No recipe is needed and no photos were taken of the easy process.
The lamb was almost as simple, though I do have a recipe and photos for you. I bought a little French-trimmed rack of lamb at Costco, cut it into chops, and served the chops with a chimichurri sauce.
April 6, 2016 1 Comment
crispy oven-baked chops
I may have mentioned once or twice before that Connor does not like berries. Not raspberries, blueberries, strawberries, or blackberries. He won’t eat berries or anything berry flavored. It blows my mind!
To add insult to injury, Dave doesn’t like citrus! He won’t eat an orange, a grapefruit or even the sweet candy-like clementines. The saving grace is that he will eat foods and dishes with citrus in them.
I know, they are strange men!
For Sunday supper, I made pork chops with strawberry salsa. Being the thoughtful mom that I am, taking Connor’s tastes into account, I also made chimichurri sauce to accompany the chops.
February 24, 2015 1 Comment
Complete Recipe Index
January 20, 2011 No Comments
