The Yum Yum Factor

It's Throwback Thursday so let's repost this No ReEats gem from September 25 back in 2011: Sept 22     half price apps at a pub Sept 23     BBQ beef from the freezer on homemade rolls with coleslaw Sept 24     impromptu road trip to Niagara and Buffalo, late lunch at The Anchor bar Sept 25     Grilled Strip Loins with Chimichurri Compound Butter We have been eating out a ton because Shack is finally done his movie and has been making it home in time to eat and he wants to go out all the time, so we have been out and about and not eating at home a ton. This Sunday was a beautiful, warm, sunny September day and seeing that we have barely used the bbq all summer, I demanded that we stay home and grill. He has been jonesing for steak and baked potatoes but I wanted to do something a little special. I LOVE chimichurri but thought it might be fun to make a compound butter using all the ingredients but substituting butter for the olive oil a...

I love chimichurri. If you read the blog at all, you might have already seen my Argentinian flank steak with chimichurri  or my roasted chicken with the stuff  . I often toss roast veggies in the sauce straight out of the oven but I had never thought of actually roasting them WITH the chimichurri until I saw the recipe in the Summer 2013 LCBO Food and Drink. The chimichurri recipe looked like a good, solid base but I like to add cilantro, use half the garlic and skip the red pepper flakes. I made these as part of our Canada Day BBQ and they were perfect. I like to avoid potato salads with mayo for these types of events and was getting bored of just plain old roasted mini potatoes to be honest. They were easy to whip up ahead of time and leave out for a couple of hours until it was time to eat. One less thing to either make last minute OR try to find room in the fridge for it and nobody died. People not dying from eating my food is always the sign of a great BBQ, in...

I love chimichurri and could probably be persuaded to eat it on just about anything. I like to say that I would eat dog poop if you used enough chimichurri but that is kind of gross so I probably shouldn't write that here. Oh and please don't scold me because my chimichurri isn't "authentic" because it is delicious. I have had "authentic" chimichurri that has been made a bazillion different ways and each one was presented to me as "the" correct recipe. I have been told that it can never have cilantro, it must have thyme, it must have oregano, it can't have oregano, it must have lemon and it can't have lemon and definitely can't have cilantro. This is the way I make it and I am always open to trying variations til the cows come home so please share your own recipes with me to try, just don't scold me, okay? Deal? Deal. It was going to be hot and sunny and so a bbq was in order. I was thinking of doing thai grilled chic...

A couple of weeks ago, I made greek roast chicken, or Kototpoulo Fournou  and blogged about it on my other blog, no reEATS . It was wildly popular at  home and all of my girls on Sybermoms made it that week and everyone really loved it. Since I can't make that exact dish again, as per the rules of no reEATS, I am looking for ways to use the technique with different flavourings etc. I was thinking of doing it with jamaican jerk seasonings and maybe plaintains instead of potatoes but I am going to do that later. We brainstormed and I got some really great ideas that I am going to try down the road but for this week, after I saw this recipe for Grilled Brined Chicken on Epicurious, all i could think about was chimichurri. Clearly, I am not grilling anything here in Toronto in February but I thought it would adapt nicely to roasting in my big cast iron pan and I loved the idea of brining. It goes without saying that any opportunity to spatchcock a chicken is going to ge...