The Chimichurri Steak Recipe I stalked Emerson for a month for!

As you may recall I returned from our Thanksgiving sojourn to Lake Tahoe raving about a young chef, Emerson Bamaca, boyfriend of Sammie, daughter of our hosts Betsy and Steve. You following?

At first I thought Sammie had fallen in love with this man because he is adorable and sweet, but then after seeing “M” in action in the kitchen, I discovered one more factor that certainly must have influenced her stomach to join her heart: this man can cook!

After stalking both of them for a month, Sammie finally sent me M’s recipe for Chimichurri Steak, which you simply must try. Emerson served these as an appetizer, sliced really thin on a diagonal and then eased onto skewers, making them great finger food. You could also pile a slice atop thinly sliced baguette if you prefer. Or, for those who, like me, find this recipe the bomb, you could just serve this as a steak dinner for two!


2 Boneless Rib Eye Steaks, 1 ½ inches thick

½ bunch Chopped Parsley

½ bunch Chopped Cilantro

1 clove Garlic, chopped

1 Shallot, chopped

½ Red Onion, sliced

3 Tbsp Soy Sauce

2 Tbsp Garlic Powder

3 Tbsp EVO

1 Tbsp Kosher Salt

1 TbspCayenne

1 Lemon, juiced

¼ cup Water


Place the steaks in a Zip Lock Bag. I always pierce my meat with a two pronged fork before marinating to insure that the juices permeate the meat.

Mix all other ingredients and pour into Zip Lock Bag with the steak. Marinate at least a couple of hours in the refrigerator. In my world this could be done a day or even two ahead, as I could not get too much of the intense flavor of this delicious marinade.

Remove the steak after marinating and leave it out for 5 minutes.

Pan sear or grill over medium heat with a little EVO in the pan. Cook 5-6 minutes per side for medium rare; a little longer if you want to kill the poor beef!

Slice, serve and enjoy!

P.S. I apologize for not having a photo of the steak skewered and plated, but there were a lot of people there and I think I just rushed to insure that I got to eat some before they were all devoured!


Creamy Salmon Mousse

I have to admit that I’m starting to love mousse.  It’s quick, easy and definitely a crowd pleaser.  After the last post about the Smoked Turkey Mousse, I felt the overwhelming urge to dive in and make some salmon mousse.

Not to be outdone by Jill, I started with a wonderful salmon mousse recipe but had to tinker with it because smoked salmon is one of my favorite flavors (might have been a polar bear in a past life).  Here is my result, which has a lot of strong flavors but I absolutely love it when the fish rears up off the cracker and slaps you in the face with it’s tail (metaphorically, of course).


Creamy Salmon Mousse

6 oz smoked salmon

8 oz cream cheese

1 Tbsp heavy cream

2 Tbsp capers

2 Tbsp lemon juice

1/2 Tbsp wasabi

1 small shallot chopped

Blend salmon, cream cheese and cream in a food processor until blended and creamy.  Add capers, lemon juice, wasabi and shallot and blend until smooth.

Serve with crackers and crudites.

Stay tuned, you never know what else might be hanging around my kitchen that’s mousse worthy.  Plus I just can’t seem to get enough of my new pastry bag.

I would love to hear about your version of this recipe!

Fast, Easy & Yummy Appetizer: Smoked Turkey Mousse

The truth is that we all want to be the one to bring that fabulous appetizer to the party, but we don’t always have the time to make it. Here is recipe which shouldn’t take you more than 10 minutes to make and will deliver raves every time.


10 oz. Smoked Turkey or Smoke Duck Breast

1/2 cup organic Half and Half

6 oz. Butter, softened

2 Tbsp finely chopped Shallot

1 tsp Smoked Paprika

2 Tbsp fresh, finely chopped Tarragon



Cut turkey or duck meat into small pieces. Put the meat into the bowl of Food Processor with the Knife Blade and pulse.  Switch to “On” position and run the machine until the meat appears to puree.  With machine running, slowly add the cream through the Feed Tube. Now add Butter, which has been cut into 8-10 small pieces, one piece at a time to blend.

Stop the machine and add the Shallots, Tarragon, Smoked Paprika. Pulse to combine. Add S& P to taste and add add more spices, if desired.

Turn the mousse into serving dish and chill well. Allow to come to room temperature prior to serving. Serve with crudites and thinly sliced French Bread.

Thanksgiving Oink Fest

So we went a bit dark over the holidays….so sorry. The Brit and I travelled to Tahoe for the holiday to share it with close friends and the added bonus for me was to cook in her dreamy kitchen. In my next life I too will have a Sub Zero, plus two added HUGE freezer drawers, two equally enormous refrigerator drawers, warming drawers, a heating station nestled under my exhaust fan and a Wolf stove. I am honestly not certain that I am any more enamored with her Wolf oven than I am with my Electrolux oven, but I do have gas burner envy!

There were ten of us for Thanksgiving dinner and we had enough food for fifty. Note to self, next year take menu and cut off at least one third of the dishes.

The preparations began in earnest Wednesday and with three of us cooking, we all agreed it was pretty much stress free. The hero chef of the hour was definitely Emerson, boyfriend of Samantha, my BFF’s step daughter.


Here is M expertly removing the backbone and breaking the breast of our butterflied 26 pound turkey, which we brined for 24 hours. I am fairly certain that I got this recipe from Food and Wine a couple of years ago. I know that this was the third year I made it, but sadly my recipe copy bears no logo or name, other than Katherine’s Butterflied Turkey with Apple Cranberry Glaze.

Brine Ingredients:

2 ½ cups Kosher Salt

1 ½ cups Light Brown Sugar

½ cup Coriander Seeds, cracked

6 Star Anise Pods

2 tsp White Peppercorns

6 in unpeeled piece of Ginger, thinly sliced

6 cloves Garlic, smashed

2 tsp ground Corriander


Bring 6 quarts of water, the spices and the sugar and salt to a boil over medium heat. Make sure to dissolve the sugar and salt. Add another 6 quarts of cold water to cool. Place turkey in double bagged garbage bags, add brine and keep cold for 24-48 hours before cooking. We kept ours outside and turned it every 6 hours or so. Make sure to rinse turkey well before baking to avoid a salty bird.

Glaze Ingredients:

6 cups Apple Cider

1 4 in piece of Ginger, thinly sliced

2 cups Fresh Cranberries

3-5 dried Red Chili Peppers

1 cup Molasses

1 cup Apple Cider Vinegar


Bring all ingredients to a boil in a heavy saucepan, then reduce heat to low and simmer until thickened and reduced by about half. Whisk occasionally. This will take 30 minutes.

Turkey Preparation:


Preheat oven to 375. Place butterflied turkey, breast side up, on rack in pan. Roast for an hour and 30 minutes or until a meat thermometer reads 155 to 160. Continue to roast, brushing with the glaze every ten minutes until brown and crisp. This will take about a another 45 minutes to an hour. Our 26 pound bird cooked in 2 ½ hours total.

The entire menu was as follows:


Smoked Salmon with Cream Cheese, Capers and Red Onion, served with Crackers

M’s Sriracha Steak-This was a knock out and I have written to ask for the recipe. Stay tuned! They served this with Skewers and sliced French Bread. I just guzzled the juicy pieces of meat and didn’t burden it with bread.

M’s Caprese Salad –Again, awaiting recipe. They used Cherry Tomatoes and small balls of Fresh Mozzarella. Hmmm, hmm good. They served it with slices of French Bread, like a Brushetta.

Bacon Wrapped Sea Scallops with a Spicy Remoulade

First Course:


Betsy’s Simple Caesar with homemade Parmesan Crustini

The Main Event:



Cranberry, Sausage and Sage Stuffing

Brussel Sprouts roasted with EVO, Garlic, Lemon and Parmesan

Spicy Stuffed Pumpkin Stew

Pumpkin Gnocchi with Brown Butter and Sage

Pumpkin Souffle

MashedYukonGold Potatoes with Sour Cream and Chives

Homemade Cranberry Sauce withOrangeJuice, Zest and Cointreau

Deserts were the usual suspects: Apple, Pumpkin and Pecan Pie. Surprise, surprise: they were barely touched!


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