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Scallops with Chimichurri



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After four years of pleading, I finally caved to my husband’s desire of getting a (small, 15 year old) fishing boat. Sigh. I don’t know if this will make me a fisherman’s widow, or maybe I’ll just learn how to love the rod and reel and become a fisherwoman myself. Time will tell.

One thing that I do LOVE to do, though, is go scalloping! I was back in Iowa when Gary caught these, but he was nice to save some for me for dinner once I returned.


1 lb scallops (instructions on how to shell them can be found here.)
2 T butter
Chimichurri sauce
4 Yukon potatoes


With the clean scallops, set them out on a paper towel, dry them well, and salt and pepper them all. Set aside. Make the chimichurri with my instructions here. Stick the potatoes (after poking them with a knife) in the microwave until done. While the potatoes are cooking, get a pan hot over high heat. Once hot, throw in the 2 T of butter. After that melts, throw in your scallops (you may have to do this in two batches so you don’t cool off your pan.) Sear about 2 minutes on each side, and then take off the heat. You don’t want to overcook the delicate meat.

Put a scoop of the chimichurri sauce over your scallops and enjoy!



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All of my fresh herbs have gone to see except my fresh parsley, which is apparently thriving. I’m not sure how or why our 90 degree temps haven’t bothered it much at all, but it’s still putting on new growth like it’s its job.

I made a chimichurri sauce for steak that is very easy to make. I found a recipe on David Lebowitz’s blog that was great. David is an American pastry chef that lives in Paris and chronicles his food adventures there. As much as I would loooooove to live in a place with fresh macaroons on every corner, I guess I should be thankful that I have fresh parsley.


1 fresh chile pepper (optional)
1/2 c olive oil
2 t dried oregano
4 cloves garlic, minced
1/4 t paprika
1 c fresh parsley, chopped


First, if you’re using a chili pepper, which I highly recommend you do (it adds a great little kick!), char it over a gas stove. You can do this either on a grill, gas stove, or a broiler in the oven. Get all sides black, and set aside. Once it’s cooled, peel off the outer skin and the inside should be cooked. Cut in half, and removed the stem and seeds. David only used half of his pepper. I used all of mine. Do what you’d like.

Next, add the rest of the ingredients and stir in a bowl. It should be chunky, so no food processor is necessary. Put it on the meat after it’s cooked, for otherwise the parsley will char on the grill. Put a big spoonful on grilled beef or lamb.

Related Recipes:

David Lebovitz: Chimichurri

Simple Recipes: Chimichurri

Kale Enchiladas with Salsa Verde




In honor of Cinco de Mayo this week, of course we had to have something Mexican. I used our kale, but bought these amazing tomatillos to make the salsa. To end this post, I thought I’d impress you with my Spanish:

Hola, me llamo Burrito! Yo soy fiesta! Chimichanga chihuahua!

(Maybe it’s best I stick to the kitchen in my spare time.)

The recipe was amended from the NYTimes.


1 lb kale
1/2 lb cooked chicken
1 lb fresh tomatillos, husked and rinsed
2 jalapeños
½ white onion, coarsely chopped
4 large peeled garlic cloves
1 bunch cilantro
2 ½ c chicken or vegetable stock
2 T extra-virgin olive oil
1 t Mexican oregano
corn tortillas
1/2 cup crumbled feta


First, de-vein the kale, chop, and set aside. Then, make the salsa verde: combine tomatillos, jalapeños and onion in a medium saucepan. Cover with water and bring to a boil. Reduce heat and simmer 10 minutes, until tomatillos have gone from pale green to olive and have softened. Using a slotted spoon, transfer tomatillos, onion and one of the jalapeños to a blender. Do not drain water from pot. Let vegetables cool in blender while you blanch the kale.

Add more water to the pot so it is about 2/3 full. Return to a boil, salt generously, and add leaves. Blanch until tender, 1 to 2 minutes. Transfer leaves to a bowl of cold water to quickly shock, then drain and dry. Chop coarsely and set aside.

Add 2 chopped garlic cloves and half of the cilantro to ingredients in blender and blend until smooth. Taste for heat and add remaining jalapeño if desired. Heat 1 T oil in a large, heavy saucepan over medium-high heat. When hot, add tomatillo purée and partly cover to protect from splattering. Cook, stirring often, until it thickens and begins to stick to the pan, about 5 minutes. Stir in stock, add salt to taste, and bring to a simmer. Cook uncovered for 20 minutes, stirring often, until sauce is thick and coats the front and back of a spoon. Taste and adjust seasoning.

In another pan, heat olive oil in medium skillet over medium heat and add the remaining 2 cloves of minced garlic. When fragrant, after about 30 seconds, stir in oregano, blanched kale, and cooked chicken. Cook, stirring for about 3 minutes, until tender, fragrant and coated with oil. Season with salt and pepper. Stir in 1 cup salsa verde and set aside.

Heat the corn tortillas either on a skillet or in a foil packet in the oven. To serve, put the kale/chicken mixture on the tortilla, and top with the tomatillo salsa, feta cheese, and garnish with cilantro.



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Alligator sausage and crawfish casserole | Alligator gumbo | Gator tacos | Fried alligator poppers

Pesto | Drunken noodles | Thai basil chicken stir-fry 

Three bean salad | Green Beans with Olives | Freezing beans | Green beans with bacon | Vegetable beef soup | Steak with long beans and tomato vinaigrette | Long bean, cucumber, and tomato salad | Soy glazed beans | Beans and chicken in coconut curry | Beans with almond pesto | Sweet and sour stirfry with beans

Pickled beet salad | Roasted vegetables with avocado | Beet and goat cheese sandwich

Stir-fry with broccoli | Broccoli salad with miso dressing

Chinese cabbage salad

Chicken and dumplings | Carrot cashew curry | Beef Burgundy with carrots | Roasted carrots | Carrot and chickpea salad | Vegetable soup | Chicken noodle soup with dill | Coq au vin | Curried carrot soup | Pickled dilled carrots | Curried carrot kimchi

Cauliflower gratin | Pecorino Pasta with cauliflower | Roasted vegetables with avocado

Granola with dried cherriesChocolate bark with oranges and cherries | Dried cherry scones

Mustard | Sauerkraut | Yogurt | Apple cider vinegar tonic | Horseradish | Sauerkraut

Salmon with cucumber tzatziki

Fig and olive tapenade | Pizza with fig and olive tapenade | Drunken fig jam | Dehydrated figs | Fig and candied pecan salad | Thin crust pizza with wild yeast | Fig fruit leather | Fig and arugula pizza | Pork chops with fig jam | Fig balsamic vinegar

Fish tacos | Salmon with hoisin glaze | Salmon and crabmeat dressing | Salmon and cream cheese appetizers with dill | Pasta puttanesca with scallops | Salmon cakes with homemade mayonnaise | Fulford style fish | Salmon and sriracha kale on rice | Shrimp and grits | Fish with tomato and peach salsa | Salmon with hollandaise sauce | Flounder with lemon-butter sauce | Sea-trout with kumquats | Grilled snook with tomato salsa | Avocado and green chili puree on fish | Trout with green chilies | Salmon with cucumber tzatziki

Rooftop gardens | Raised garden beds

Palmoa | Green salad with grapefruits and almonds

Collard Greens | Curried chicken salad with lettuce

Rosemary cocktail | Beans and rice with cilantro | Pasta puttanesca with scallops | Turkey meatballs and chickpea salad with parsley | Radish slaw with dill | Salmon and cream cheese appetizers with dill | Indian-spiced pork burgers | Chicken curry with coriander | Red zinger tea | Pesto pizza | Italian chicken stew with rosemary | Spaghetti & spicy pork meatballs with parsley | Chicken noodle soup with dill | Butter chicken with cilantro | Coq au vin | Mexican chicken soup | Shrimp tacos | Chocolate lemongrass mousse | Lemongrass ribs

Kale chips | Kale and mushroom lasagne | Kale salad with candied pecans | Savory kale tart | Salmon and sriracha kale on rice | Kale Pizza | Kale and cranberry salad | Pasta salad with kale | Sourdough stuffing with kale, sausage, and dates | Kale enchiladas | Kale and sausage galette | Kale salad with tahini dressing | Avocado kale salad | Wild boar and kale on polenta

Gluten-free lemon bars | Limoncello | Rustic Meyer lemon tart | Gin and homemade tonic | Meyer lemon margarita | Lemon and ginger tea | Citrus mojo pork | Mousse au citron | Lemon custard

Thai shrimp and pork meatballs on lemongrass skewers | Shrimp and lemongrass soup | Chicken satay with peanut sauce | Chocolate lemongrass mousse | Lemongrass ribs

Lettuce cup appetizers | Curried chicken salad on lettuce | Green salad with grapefruits and almonds

Pimm’s cup cocktail | Daiquiri | Brown sugar mojitos | Coleslaw with cumin-lime vinaigrette | Gin and homemade tonic | Chicken curry with limes | Lime cake with glaze | Shrimp tacos

Quiche Lorraine | Vegetable potstickers | Shittake mushroom burgers | Kale and mushroom lasagne | Morel mushrooms | Coq au vin

Indian eggplant with okra

Ham and bean soup with green onions

Orange-Almond caramels | Orange bitters | Chocolate bark with oranges and cherries

Passion Fruit
Passion fruit cocktail

Spicy pineapple and shrimp skewers

Black-eyed peas and zipper peas

Dried hot peppers | Roasted red pepper pasta | Jalapeno jam | Pickled hot banana peppers | Enchiladas with hot banana peppers | Quinoa & Beans with Peppers | Avocado and green chili puree on fish | Trout with green chilies | Quinoa and beans bowl with peppers & chicken

Pork sausage | Beans and rice with cilantro | Indian-spiced pork burgers | Fresh chorizo sausage | Sweet Italian sausage | Spaghetti & spicy pork meatballs | Citrus mojo pork | Sourdough stuffing with kale, sausage, and dates

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Scallops & potatoes with brown butter sauce | Pasta puttanesca with scallops | Scallops with white wine sauce | Scallops with chimichurri | Scallops and fresh pasta with garlic and dried chilies | Seared scallops

Shrimp Paella | Spiced shrimp | Salt roasted shrimp with parsley butter | Shrimp & sausage & grits | Shrimp tacos | Shrimp Scampi

Sweet potatoes
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French tomato tart | Zucchini and tomato casserole | Fresh tomato sauce | Chili | Creamy tomato soup | Cherry tomato caprese salad | Tomato juice | Cobb salad | Vegetable Soup | Sweet-corn chowder with tomato salsa | Roasted tomato and ricotta pizza

Walnut feta dip

Black-eyed peas and Zipper peas


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Last night, we went over to our dear friends Lauren and Jason’s house to pick peas for our dinner. Jason has an amazing green thumb, and his garden full of peas and peppers shows it. Because I grew up above the Mason-Dixon line and knew Black-eyed Peas as a band, not as a vegetable, this was my foray into picking, shelling, and cooking these delicious legumes.

Although these look like beans, they’re classified as peas because peas, unlike beans, have hollow stems. Also, pea plants use tendrils to twine. (We spent way too much time arguing about the difference of the species; I’m adding this here for the record.)

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{These cute little tree frogs were all over.}


1 lb fresh black-eyed peas and/or zipper peas
1/2 c vinegar
1/2 large onion, chopped
2 T butter
1 t salt (or more to taste)


After shelling the peas (we used both the dried and still green peas), put them in a stock pot. Cover with water, and bring to a boil. Add the vinegar: this step is key; you may need more vinegar depending on your taste. It brightens the flavor tremendously. Add the rest of the ingredients, and bring to a boil. You can also add bacon, back-fat, or pork if you’d like to make it more of a meatier side dish. Cook for 20-25 minutes, or until the beans are soft.


We had them with steak and chimichurri sauce, asparagus on the grill, and salad. Between the food and company, the evening was divine.

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