SALSA VERDE

300 grams chopped parsley

150 grams, basil (stems removed)

35 grams, capers

7 anchovies

200 grams sourdough-crust removed & broken into small pieces

60 grams cabernet vinegar

2 cloves raw garlic

 

Soak bread with vinegar for 10 minutes in a blender in 2-3 batches on the highest speed, blend bread and rest of ingredients with enough EVOO to get it moving.  Add salt if needed.

 

3 red onions, thinly sliced

5 shallots, thinly sliced

8 oz sherry vinegar

2 T sugar

1 stick butter

Salt

 

Sweat onions and shallots until soft.  Add sherry, sugar and salt.  Reduce until almost dry.  Add butter and let melt.

 

8oz arepa cornmeal

Salt

Sugar

Water (warm) enough to make cornmeal soft and hold its shape.

 

Mix in a bowl.  Roll the mix between sheets of parchment paper until 1/2 an inch thick.  Punch out circles and fry in a pan on both sides until golden brown.  Top with shredded mozzarella cheese and bake until cheese melts.

 

Skirt steak, pounded to ¾ - 1 inch thick.  Season with oil, salt and pepper.  Grill on a hot grill on both sides until medium well.  Let sit for 5 minutes.  Slice against the grain and top with verde.

 


Comments

12/30/2011 18:14

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01/25/2012 13:54

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01/27/2012 17:42

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01/28/2012 06:54

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01/28/2012 10:41

nice post

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02/25/2012 19:03

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Thanks for info

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03/24/2012 15:43

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03/30/2012 14:23

Many thanks for information

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03/31/2012 12:46

Thanks for details

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03/31/2012 15:03

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07/13/2012 14:52

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chef lisa fernandes