Here they are- the first blog recipes and their rightful accompanying photos.
Tonight was a feast to be sure, starring:
1) Chile rubbed chicken: with vidalia onion balsamic barbecue sauce.
2)Marinated steak: topped with a spicy chimichurri.
Recipes of each are following the pictures.
Spice Rubbed Chicken:
1/2 cup olive oil
3 tbs Mexican-style Chile Powder
a pinch of red chile flakes
1 tbs onion powder
juice and zest of one lemon
1 tsp cumin
2 tsp paprika (smoked, if you have it)
kosher salt and freshly ground pepper to taste
Vidalia onion balsamic barbecue sauce
1 vidalia onion- diced
2 cups ketchup
1/2 cup water
3/4 cup apple cider vinegar
4 tbs light or dark brown sugar (the only difference being the amount of molasses)
1 tbs granulated sugar
3 tsp worcestershire sauce
1 tsp balsamic vinegar
1 tsp lemon juice
1 tsp ground mustard
2 tsp each of garlic powder and chili powder
kosher salt and pepper
Combine marinade ingredients into a large ziptop bag with your choice cuts of chicken- refrigerate for at least 1 hour.
While the chicken is marinating, heat 2 tbs of olive oil in a small skillet over medium low heat and add the diced vidalia onions. Cook until dark brown and caramelized, set aside.
Combine all the barbecue sauce ingredients into a small saucepan and simmer for 10 minutes, add the onions and simmer for an extra 10-15 minutes or until desired thickness.
Allow the chicken to come to room temperature and cook on a grill over medium heat, basting with the sauce only the final moments of cooking.
Marinated steak with chimichurri:
2 cups red wine (one you would like to drink)
5 cloves garlic chopped
3 sprigs of fresh rosemary chopped
1 cup of cassis
pinch of red pepper flakes
2 tsp worcestershire sauce
kosher salt and freshly ground pepper
Your preferred cuts of steak
1 cup fresh cilantro
1 cup flat leaf italian parsley
1/2 cup mint
1/2 cup basil
1 tsp chili powder
5 cloves garlic roughly chopped
zest of one lemon
1/2 cup olive oil
3/4 cup red wine vinegar
1 tsp capers
Combine marinade ingredients in a ziptop bag, with the preferred cuts of steak(Also would work nicely with lamb), let marinate for at least 1 hour.
While this delightful dish is setting up in the fridge, combine the parsley, cilantro, mint, basil, garlic, chili powder, and zest into the bowl of your food processor. Pulse only 3 times at most to create a very rough texture! Stream in the olive oil and vinegar, pulse until the mixture is a vinaigrette while still the herbs have wonderful consistency. Stir in capers.
Grill the steak over medium flame to desired doneness, medium rare is best.
Serve with chimichurri draped over the succulent pieces of beef. Enjoy immensely.
Perhaps another day I will attempt to cook a mockingbird.