Tales from the life of a family of Expats in St Lucia as we explore new adventures in life and food.
A Dog's Eye View ...
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One of the photo newsletters that I receive had a contest for "A Dog's Eye View" and these are the three pics I submitted ... the last is just a collage of them all.
Steak with Chimichurri Sauce Chimichurri Sauce § ½ cup parsley stems, washed and rinsed. § ½ cup cilantro stems, washed and rinsed § ¼ cup green onion § ¼ cup coconut oil § ¼ cup balsamic vinegar § 5 garlic cloves § 1 teaspoon crushed red pepper § ½ teaspoon cumin § ½ teaspoon kosher salt Steak marinade § 1 pound flank steak § ¼ cup coconut oil § 1 tablespoon fresh parsley § 1 tablespoon fresh cilantro § ¼ teaspoon sage § ¼ teaspoon cumin § ¼teaspoon curry § ¼ teaspoon paprika § ¼ teaspoon basil § ¼ teaspoon chili powder § ¼ teaspoon coriander § 3 cloves garlic, chopped § salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes u...
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u...
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