Sunny Sweets

Le' yummy sweets ♥

And now for the recipes

My Momma's Smoky Salsa Verde (green salsa)

Ingredients:

10-12 green tomatillos (they're the small ones with leaves around them, not to be confused with green tomatoes)

1-2 jalapeños
a piece of garlic
a handful of cilantro

about 1 cup of water 

salt to taste

Instructions: 

1. Roast the tomatillos and jalapeños on the grill, remove the majority of the skin and put into a blender with garlic and cilantro (you don't need to use all the jalapeños, it all depends on how spicy you want your salsa to be) add about 1/4 cup of your water to the blender and a small pinch of salt, puree it until smooth or chunky if you prefer it that way.

2. Once your sauce is pureed all you need to do is pour into bowls for serving add a bit more water until it's the consistency you want, taste to see if more salt is needed, and ta-da you have your own homemade salsa verde, no more jar stuff for you :)

Argentine Steaks with Chimmichurri Sauce 

(from America's Test Kitchen)

Ingredients:

Chimmichurri Sauce

1/4 cup hot water

2 tsp kosher salt
1 1/3 cups loosely packed flat-leaf parsley leaves
2/3 cup loosely packed cilantro
6 medium garlic cloves, minced or pressed through garlic press (you can do less if you don't really like garlic, or you're a vampire)
1/2 tsp red pepper flakes
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil

Steak
1 TBSP cornstarch
2 TBSP kosher salt
4 boneless strip steaks (I used top sirloin 'cause I was feeding a bit of people and strip is a bit expensive, you want about 4 lbs.)
4 2-in. unsoaked wood chunks
ground black pepper


Instructions:
1. For the Sauce:  Combine hot water, oregano, and salt in a small bowl; let stand 5 minutes to soften oregano.  Pulse parsley, cilantro, garlic, and red pepper flakes in food processor until coarsely chopped, about ten 1-second pulses.  Add water mixture mixture and vinegar and pulse briefly to combine.  Transfer mixture to medium bowl and slowly whisk in oil until incorporated and mixture is emulsified.  Cover with plastic wrap and let stand at room temperature at least one hour (if preparing sauce in advance, refrigerate and bring to room temperature before using).
2. For the Steak:  Combine cornstarch and salt in a small bowl. Pat steaks dry with paper towels and place on wire rack set in rimmed baking sheet.  Rub entire surface of steaks with cornstarch mixture and place steaks, uncovered, in freezer until very firm, about 30 min
3. Light large chimney starter filled with charcoal (6 quarts, about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes.  Arrange coals in single layer over entire surface of the grill, and heat grate until hot, about 5 minutes.  Scrape cooking grate clean with grill brush.  Grill is ready when coals are hot (you can hold your hand 5 inches above grate for 2 seconds).
4. Season steaks with pepper. Place steaks on grill, cover, and cook steaks until steaks begin to char, 2 to 3 minutes.  Uncover grill, flip steaks, and cook on second side until well charred about 2 to 3 minutes.  Flip again and cook first side until well charred about 2 to 3 minutes.  Flip 1 last time and continue to cook until second side is well charred and instant-read thermometer inserted into center of steak registers 115 degrees for rare, about 2 minutes, or 120 degrees for medium-rare, about 4 minutes.  Transfer to large plate and let rest, loosely tented with foil for 10 minutes. Slice and serve, passing chimmichurri sauce separately.

ENJOY!

Le' plate with steak, rice, beans, and Russian salad