Originating from Argentina, Chimichurri is a delicious sauce simply made from chopped parsley, minced garlic, olive oil, vinegar or lemon juice, and red pepper flakes. It is typically served with grilled steak, but can be served over chicken, fish and roasted vegetables. For all those garlic lovers out there....this is your sauce! You may even consider it your all time favorite,  or just... the BEST sauce ever!

I found this Historical tidbit at: Latin American Specialty Foods:

It is said that in the mid 1800s, an Englishman and bon vivant, Jimmy Curry arrived in Argentina. Deeply interested in importing Argentine meat to the United Kingdom, he was welcomed with a traditional criollo Argentine barbecue. He quickly fell in love with the aroma and taste of the roasted meats and set about to create a spicy accompaniment to show his appreciation for the tasty barbecue. He gathered spices such as chili pepper, sweet red pepper, tomatoes, onions and garlic, and combined them with rosemary, oregano, thyme and salt. He boiled the concoction, together to create a sauce to scent and flavor the meat. The sauce caught on quickly, and today has become the traditional sauce of Argentina. After Jimmy's departure, his landlady forgot his name, but remembered the recipe for the popular sauce. So as legend has it, Jimmy Curry's sauce became what it is today "Chimichurri".

And Wikipedia says: "...The sauce was popular and the recipe was passed on. However, 'Jimmy McCurry' was difficult for the native people to say. Some sources claim Jimmy's sauce's name was corrupted to 'chimichurri', while others say it was changed in his honor."

Chimichurri Sauce

When preparing Chimichurri sauce you can adjust the consistency from smooth to thick (like a salsa), although you want to keep some texture of the herbs and onions as opposed to pureeing them to a creamy texture. You also can try different variations by using cilantro instead of parsley (as I did), and other spices such as oregano, cumin, or thyme. And lastly, this versatile sauce can also be used as a marinade.

Ingredients:

• 2 Cups of fresh parsley and/or cilantro, stems and all
• 2 small shallots, chopped
• 5 cloves of garlic
• 1/2 cup of olive oil
• 1 tsp dried oregano
  
• 1 tablespoon of lemon
• 1/4 teaspoon red pepper flakes
• Sea salt to taste
• fresh thyme leaves (garnish)

Directions:

1. Using a food processor or blender, add the onion and garlic and pulse or chop. Do not over do it, you want texture in the sauce, as opposed to a puree.  Remove and place in a bowl
2. Add parsley or cilantro, and pulse or chop, until finely chopped. Add to the bowl with the onion/garlic mixture
3. Add the olive oil, oregano, lemon, vinegar, salt and red pepper to the blender or food processor (this will help get all the herbs left in there) and mix together.
4. Pour into a covered jar or a seal in a bowl with plastic wrap. Refrigerate for 1 or more hours until ready to serve.
5. Grill your steak and pour over the top.

Plating the Dish
Here I sliced 1/4 avocado into thin slices, put sliced steak on the plate, spooned a steam of chimichurri sauce over the steak, and garnished with a slice of red pepper for color and a sprig of Thyme. Soooo Good! 

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I had a craving for Indian food and put together this menu for tonight's Seduction Meal. The inspiration for this meal was inspired by a cookbook that I own called Fresh Indian, that included a sauce I've wanted to try for some time--and I have to say, it is the fabulous! Cilantro Mint Coconut Chutney by Sunil Vijayakar; it truly is the BEST variation on a mint/cilantro sauce I've ever had. This sauce went so well with both the vegetable samosas and the salmon. I can't wait to hear what you think of it. 


Tip: Samosas are a great way to use left over potatoes and other vegetables.  I love this combination of potatoes, curry and peas and have served this as a side dish on its own, although I top this with extra olive oil or tab of sweetened butter so its not as dry.

Vegetable Samosas
Makes 12 - 14

Ingredients

• 2 tablespoon vegetable oil
• 1 tablespoon curry powder
• 1/2 teaspoon garam masala powder
• 1/2 inch piece of ginger, peeled and grated
• 1/4 teaspoon chili powder
• 1 shallot, finely diced
• 4 large potatoes - peeled, boil, drain and smash
• 1 cup of fresh or frozen peas
• 1/4 cup finely chopped cilantro leaves
• 5 large sheets Filo Pastry dough
• Olive oil

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A simple holiday treat that will turn your roast chicken, turkey, Cornish hens or lamb dish into true Seduction Meals.  Here are two different recipes for Cranberry conserve, the first is made with a Vino Cotto, a naturally sweet, cooked grape must syrup, also known as vincotto throughout Italy. Although vincotto vinegars exist today, authentic Vino Cotto contains no vinegar or alcohol and has hints of plums and raisons. The second recipe is made with Clément Créole Shrubb, an aromatic rum with an intoxicating blend of Curacao orange peels and musky Rhum Agricole, and a touch of exotic tropical spices.

Vino Cotto Cranberry Fruit Conserve
Recipe courtesy of Montillo Italian Foods

Ingredients

• 12 oz. Ocean Spray Craisins (sweetened dried cranberries)
• 1 McIntosh apple (peeled, cored and diced)
• 1 large ripened peach (pitted, peeled and diced)
• 1-2 tablespoon lemon juice
• 1/3 cup pine nuts (chopped pecans or walnuts optional)
• 3 oz. water
• 3½  oz. Vino Cotto di Montillo

Directions

1. In a medium bowl, add lemon juice, diced apples and peaches. Gently toss. 
2. In a medium saucepan combine cranberries, lemon-coated apples and peaches, water and 3 oz. of vino cotto. Cover the saucepan. 
3. On low heat slowly simmer for 10 minutes then remove the cover and stir.  Continue cooking uncovered on low heat until the fruit becomes tender, but not overcooked.  Stir frequently so the fruit cooks evenly.  When done remove from the heat and allow to cool. 
4. Add nuts and mix together. 
5. Plate into a serving bowl and drizzle the remaining ½ oz. of vino cotto over the fruit conserve. 
6. Serve as a condiment beside turkey, chicken, pork or lamb.

Créole Cranberry Conserve

Ingredients:

• 1 whole orange, seeds removed, coarsely chopped
• 1 pound fresh cranberries
• 1/4 cup currants
• 1/4 cup golden raisins
• 1 cup sugar
• 1 cup firmly packed light brown sugar
• 1 1/2 cups raspberry vinegar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• Pinch salt
• Pinch white pepper
• 2 tablespoons Clément Créole Shrubb
• 1 cup coarsely chopped pecans

Directions

1. In a saucepan combine all ingredients except pecans over medium-high heat and bring to a simmer. Cook until most of the cranberries have popped open, about 12 minutes.
2. Skim any foam from the top of the surface and stir in the chopped pecans. Allow the conserve to come to room temperature before serving. 
3. Cooked conserve will keep for up to 2 weeks in the refrigerator or process in sterilized jars and keep in a cool dark place for up to 6 months.

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Slow roasted pork shoulder with dried strawberry chipotle chutney is a recipe ideal for slow cooking. Cooking meat slowly at a low temperature produces a  tender juicy dish, and will have your kitchen wafting in delicious aromas that will heighten the anticipation for this enticing dinner.


Slow Roasted Pork Shoulder with Dried Strawberry Chipotle Chutney

Ingredients

• 1 - 4-6 lb. pork shoulder or Boston butt roast
  
• Salt
  
• Seasoned black pepper

Dried Strawberry Chipotle Chutney

• 1/2 yellow onion, small diced
  
• 1/2 cup port wine
  
• 1 cup water
  
• 1 tablespoon balsamic vinegar
  
• 1 chipotle pepper, chopped fine
  
• 1 - 6 oz. bag dried strawberries

Directions

Slow Roasted Pork Shoulder: Heavily season roast with salt and pepper blend, rubbing the seasoning into the meat. Place in a baking pan, put into preheated 350 degree oven for 2.5 hours or until roast reaches an internal temperature of 150 degrees F. Remove from oven and allow to rest for about 15 minutes before carving.

Dried Strawberry Chipotle Chutney: Combine the yellow onion and port in a saute pan, reduce wine until almost dry over medium heat. Add all remaining ingredients and cook over medium low heat for 20 minutes

Recipe courtesy of California Strawberry Commission.

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When you find yourself alone with the love of your life--or a contender for that role, and you want to serve up an amazingly delicious, yet light seduction meal, this salmon dish will do the trick. Another hit from one of my favorite cookbooks, Mod Mex; this easy dish is made to impress.

The presentation begins when you plate the dish with a coating of Pipian Verde, a simple mole sauce (pronounced MOH-lay) made from roasted tomatillo, garlic, jalepeno peppers, and onions, thickened with toasted pumpkin seeds. Place the pumpkin seed-crusted salmon over the mole sauce, and pour two glasses of a light, crisp white wine. Lift your glasses and toast to your good fortune. Place a forkful of the salmon with the pipian verde into your mouth. Your eyes will slowly close to fully experience the vibrant sensations: the soft crunch of the toasted pumpkin seeds, the silky texture of the salmon complimented by the fresh flavors of the pipian verde. Just divine!

 
pumpkin seed-crusted salmon with pipian verde sauce
Serves 6

basic salsa verde
6 large tomatillos, husked
1 medium yellow onion, quartered
2 cloves garlic
1 to 3 jalapeno or serrano chiles, stemmed and seeded
1/2 cup loosely packed fresh cilantro leaves
2 tablespoons freshly squeezed lime juice
kosher salt and freshly ground black pepper

Preheat oven to 400 degrees F.

Place the tomatillos, onion, and garlic in the oven and roast for 15 to 30 minutes until lightly browned and soft; or you can grill them until charred. Combine all ingredients in the jar of an electric blender. Add chiles, cilantro, salt and pepper, and puree until the desired consistency; either chunky-smooth or completely smooth. This sauce will last for about a week stored in the refrigerator in a nonreactive container.

pumpkin seeds, salmon and pipian verde sauce
2 cups pumpkin seeds
4 tbsp olive oil
kosher salt and freshly ground black pepper
3 cups salsa verde (see above)
6 skinless salmon fillets
2 large egg whites, lightly beaten

If you are cooking for 2 - 4 just use less salmon fillets and 1 egg white
I would make all of the pipian verde. You can use this for other dishes, even a dip with chips or crudite.
Note: You will need a large, oven-safe nonstick skillet to finish this dish off in the oven.

Preheat Oven to 350 degrees F.

Toss the pumpkin seeds in 2 tablespoons of the oil, season lightly with salt and pepper, and spread evenly on a baking sheet to lightly brown and become crisp, 5-7 minutes, shaking the pan occasionally. Remove the pumpkin seeds and turn the oven up to 375 degrees F.

In the jar of an electric blender, pulse the pumpkin seeds until just coarsely ground. Do not over blend. Remove half of the seeds and set them aside in a flat dish or pie plate. Save a few pumpkin seeds to garnish each dish.  Pour the salsa verde into the jar with the remaining seeds and puree until smooth.

Season the salmon with salt and pepper and brush the top side of each fillet lightly with egg white. Carefully press the egg-coated side into the ground pumpkin seeds

Heat the remaining 2 tablespoons of oil in a large, oven-safe nonstick skillet over medium-high heat until very hot.  Add the fillets, crusted side down, and transfer the pan to the oven for 3 minutes, or until the crust is lightly browned and crispy. Using a spatula or tongs, turn the fish, return the pan to the oven and cook for 3 more minutes, cook the fish to medium. Add 1 more minute of cooking if you prefer your fish more well done.

While the fish is cooking, in a small saucepan, heat the Pipian Verde sauce over medium heat until hot.

Coat each dinner plate with about 1/3 cup of the sauce, lay a fillet on top, garnish with a few toasted pumpkin seeds, and serve.

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Walking along Park Avenue I came upon one of my all time favorite contemporary Mexican restaurants--Dos Caminos. I was immediately drawn to a brightly colored book in the window-- Mod Mex: Cooking Vibrant Fiesta Flavors at Home by Executive Chef Scott Linquist. Needless to say, I rushed in to purchase my very own copy. 

If you love Mexican food this is a must-have cookbook for your collection.There are over 125 recipes that highlight food from the regions of the Yucatan to Oaxaca with the creative flair Scott Linquist is famous for. I knew this book would be a keeper for my Seduction Meal library.

Flipping through the pages there were so many recipes I wanted to try. For my Mexican Seduction Meal I chose to serve "el amor de mi vida" Grilled Portobello Mushroom Tacos, Guacamole and chips, and Pico de Gallo. Served with a chilled glass of beer and a wedge of lime...let the fiesta begin!

Grilled Portobello Mushroom Tacos + Guacamole
served with Salsa Pasilla and Queso Fresco




For this meal I break the prep into 4 tasks. First I made the Mushrooms which need to marinate for at least one hour. Next I made the Salsa Pasilla; this salsa is pure heaven. The tomatoes, garlic and onions are roasted and then pureed with a blend of mesmerizing flavors. You will love it!  Next I made the Pico de Gallo and ended with the Guacamole. Note: The first three tasks call for refrigeration for at least one hour, so be sure to make this 1-2 hours before your meal. If you prefer, you can make everything but the guacamole the day before.

Ingredients and Tasks

Tacos
12 six inch corn tortillas, purchased or home made (I bought mine and had to use flour tortillas)
1 cup very thin sliced romaine lettuce
1 cup of crumbed queso fresco (I had to substitute a mild goat cheese)

Mushroom
1/2 cup of olive oil
2 Tbsp freshly squeezed lime juice
2 Tbsp chopped fresh cilantro leaves
1 Tbsp chopped garlic
1 serrano chile, stemmed and chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
6 large Portobello mushrooms, stemmed

In a large bowl, combine the olive oil, lime juice, cilantro, garlic, chile, salt, and pepper. Add the mushrooms, turn to coat evenly, and let stand for at least 1 hour. I had to add a bit more olive oil to coat them all.

Salsa Pasilla  (this sauce is heaven!)
4 medium whole plum tomatoes
1 small yellow onion, quartered
3 cloves of garlic
6 pasilla chiles
2 chipotle chiles
2 tsp dark brown sugar
2 bay leaves
1/2 tsp dried oregano, preferably Mexican
1/2 tsp freshly ground black pepper
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp finely chopped fresh thyme leaves
1/4 cup white vinegar
2 tbsp kosher salt

Preheat the oven to 400 F. Spread the tomatoes, onion, and garlic on a baking sheet, and bake for 15 - 20 minutes until the onion is slightly brown. Toast and rehydrate the pasilla and chipotle chile. In a jar of an electric blender, and working in batches if you need to, add the drained rehydrated chiles, roasted tomatoes, onions, and garlic along with the remaining salsa ingredients, except the salt, and puree until smooth. Add salt to taste, transfer to a bowl, cover and refrigerate.

Pico de Gallo
6 plum tomatoes, seeded and cut into small cubes
1 medium red onion, chopped
1 to 3 serrano or jalapeno chiles, chopped
1/4 cup chopped fresh cilantro leaves
1 Tbsp fresh lime juice
Kosher salt

Mix all ingredients together. Season with about 1/2 tsp of salt (or to taste), and refrigerate for 1 hour.

Basic Guacamole

2 Tbsp finely chopped fresh cilantro leaves
2 tsp finely chopped yellow onion
2 tsp minces jalapeno or serrano chiles, seeds and membranes removed, if desired
Kosher or coarse salt
2 large ripe avocados, peeled and seeded
1 small plum tomato, cored, seeded, and finely chopped
2 tsp freshy squeezed lime juice
Warm tortilla chips for serving

Mash together 1 Tbsp of the cilantro, 1 tsp of the onion, 1 tsp of the chile and 1/2 tsp of salt in the bottom of a Molcajete (a lava-stone mixing/serving bowl) or a medium sized-bowl. Add the avocados and gently mash with a fork until chunky smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in the tomato and lime juice, adjust the seasoning to taste, and serve with a basket of warm corn tortilla chips. Make this just before you are going to serve it, but before preparing the tacos so the flavors can settle in.

Preparing the Tacos
Heat a barbecue or gas grill until hot. Wrap the tortillas in aluminum foil and put them on the grill to warm. Lift the mushrooms from the marinade and discard the marinade. Place them individually on the grill and cook for 2-3 minutes, and then turn and cook the second side for the same amount of time. Remove and but the mushrooms into 1/2 inch wide strips.

Serve 3-4 strips of mushrooms to each tortilla and top with a generous pinch of lettuce, 2 tablespoons of Pico de Gallo, 1 tablespoon of Queso Fresco, and 2 tablespoons of the absolutely delicious Salsa Pasilla. Fold in half and serve 2 tacos on each plate.

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I am enjoying a new love affair with another Australian culinary hit. First Donna Hay (to me a queen of seduction meals), and now delicious. magazine. As per their site,  "delicious. celebrates food and the people who produce it, from celebrity chefs to passionate foodies from around Australia and the rest of the world. So whether you want a simple but scrumptious midweek meal or an impressive dinner-party menu, we've got the recipes you need."

In Volume 4 Issue 7 you will find the recipe for Kickass Barbeque Sauce. I chose to try this recipe because it uses a mix of spices that I wanted to explore: coriander, cumin, allspice and cayenne pepper. The resut was truly kickass as I used way too much cayanne pepper the first go around--having missread 1/2 teaspoon as 1 teaspoon. Let me tell you, tears were shed...but the taste was awesome. Not to worry, the measurement below is the right recipe, although I did increase the ketchup from 1/3 to 1/2 cup.

delicious. kickass barbecue sauce

1 tbsp olive oil

1 onion, grated

2 garlic cloves, crushed

1 tspn ground coriander

1 tspn ground cumin

1 tspn ground allspice

1/2 tspn cayenne pepper

2 tbsp brown sugar

1 tbsp lemon juice

1/2 cup ketchup

1 tbsp Dijon mustard

1 tbsp Worcestershire sauce

1 cup of water

2 sprigs of onions, finely chopped for garnish (optional)

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