Summer World Tour
Limoncello Chicken
Argentine Steak Chimichurri
Blackhawk Ceviche de Jalisco




1 bunch flat leaf parsley
1/4 cup cilantro
1/2 cup olive oil
3 tablespoons red wine vinegar
1 tablespoon lime juice
4 cloves garlic
2 teaspoons red pepper flakes
2 teaspoons kosher salt, +/- to taste
1 teaspoon fresh ground pepper, +/- to taste
2 pounds skirt (or flank) steak
1/2 pound cooked salad shrimp
2 tablespoons sweet onion, minced
1 tablespoon cilantro, chopped
1 jalapeno, chopped
1/4 cup diced green chile, fresh or canned
1/4 cup tomato, cubed
1 clove garlic, minced
lime juice, to taste
salt, white pepper, cumin, & chile powder to taste
1/2 avocado, diced


Mix first seven ingredients in a non-reactive bowl.  Adjust flavors.  Gently mix in avocado cubes taking care not to break them down.  Allow to marinate refrigerated for 30-60 minutes before service.
Serving Ideas: Serve on crisp tostada shells with Mexican hot sauce, and queso anejo, or as a salad in a pitted avocado half, accompanied by lime wedges and sliced red radishes.
Combine ingredients (sans beef) in food processor bowl and pulse until a loose, well blended paste forms.  If the sauce is too thick, loosen it up with a little added oil.  ("Bunch" is a variable term.  Some are larger than others.)  Divide sauce in two, reserve one half.  Add the other half to the meat in a ziploc or bowl, make sure it is well coated, and marinate for at least an hour, (the longer the better.)

Grill the beef over high heat, until charred on the outside and medium rare on the inside, (3-5 minutes per side, depending on the thickness.)  Remove meat from grill and allow to rest.  Slice thinly, across the grain, and serve, passing the remaining sauce around the table to top the meat.
This recipe was adapted to make use of the fresh, bright flavor of our homemade limoncello.  It has few ingredients, but they come together nicely to produce an elegant series of layered, satisfying flavors.  Serve it with some buttery, herbed, smashed potatoes, or some grilled asparagus and pilaf.
Whole fryer, or 3-4 pounds of your favorite pieces
Kosher Salt and cracked black pepper
Flour
2 tablespoons olive oil
1/4 cup Limoncello
1 cup chicken stock
4 sprigs fresh thyme
2 tablespoons butter
Break down the fryer into 8 pieces (if using one.)  Rinse and pat dry.  Season the chicken with salt and pepper and dredge in flour.  Place in an oven safe sauté pan with pre-heated olive oil.  Brown the pieces on all sides over medium heat.  Place the pan in a preheated 425 degree oven, and roast until meat temps 160 degrees.  (Start checking at ~20-25 minutes.)  Remove pan from oven, remove chicken from pan, place on a plate, and tent with foil.

Return pan to the stovetop over medium heat.  Cook off any excess moisture and if there is an excess of chicken fat (>2-3 tablespoons), remove it.  Deglaze the pan with the limoncello.  Stir the mixture and scrape up the fond (caramelized bits) with a wooden spoon. 

When the liquid has evaporated, add the stock and the thyme.  Stir to combine and continue to simmer until the sauce is reduced by about half.  Check the flavors and adjust with salt and pepper if necessary.  Add back any juices that have accumulated on the chicken plate, and finish the sauce with the butter, (add it to the sauce and stir it in as it melts.)  Spoon the sauce over the chicken at service.  Serve with a garnish of lemon slices.

Base
2 parts carrot, julienned
2 parts red cabbage, shredded
1 part mung bean sprouts, washed

Dressing
1/4 cup rice wine vinegar
2 tablespoons vegetable oil
2 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons honey
2 tablespoons ginger, grated
1 teaspoon garlic, grated
1/8 teaspoon white pepper
brown sugar, to taste

Garnish
Green onions, sliced

Asian Slaw
Wash and prep the vegetables, place in a bowl.  A good starting point for the amount of dressing here is, 1 part equals roughly 1 cup.  The amount is less important than the ratio of ingredients.  Mix the dressing, add to the vegetables, and mix gently until well coated.  A half hour in the refrigerator helps to soften the veggies and marry the flavors.  Mix again before service and top with a sprinkle of green onions.
This is another recipe that came from a restaurant that I used to dine at, often.  They didn't actually give it to me, over the course of some months of ordering it, I put this together.  What's that they say about the sincerest form of flattery?

It goes great with grilled meat flavored with soy sauce, citrus, or ginger.

Traditional ceviche uses raw seafood, usually squid, octopus, and/or firm, white flesh fish.  This is a take on that, using a more familiar, cooked, protein.