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Seasonal food blog of Chef Deborah at Cuvée at The Greenporter Hotel

Fresh, Tangy, Chimichurri Sauce and Corn Pudding to Accompany Your Father’s Day Steak

June 21st, 2015 · No Comments · Allergies, canning, City Cooking, Cooking Classes, Cuvee at The Greenporter Hotel, Dietary Restrictions, Dinner, Entertaining, Events, Fall Recipes, Gardening, Gluten-free, Greenport, Grilling, Holiday, Kosher, leftovers, Long Island Wine, Low-Calorie, Lunch, Meatless Mondays, New York City, North Fork, Nut allergy, nut-free, Preserves, Queens, Side Dishes, Spring Recipes, Summer, Summer Recipes, Tips, Travels, Vegetarian, Wine, Winter Recipes

Father’s Days are filled with memories of backyard barbecues, long drives to favorite lake-side fishing spots and evenings filled with music and laughter of my uncles and cousins. With my father and step father long gone, I celebrate their lives along side my grill with a great cut of beef drizzled with a tangy chimichurri accompanied by a sweet and creamy corn pudding, a bottle of Malbec and a little Tito Puente.

Regardless of what cut of beef you choose, chimichurri will showcase the flavor of the grill and a creamy corn pudding will make this meal a special one.

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In the meantime, enjoy your dad and honor his legacy this Father’s Day and everyday as you take some time to think about every father figure that has shaped your life.

Argentine Chimichurri Sauce:
1 cup lightly packed Italian flat leaf chopped parsley
3 to 5 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chili pepper flakes
2 tablespoons fresh oregano leaves
2 tablespoons shallot or onion, minced
3/4 cup vegetable or olive oil
3 tablespoons sherry wine vinegar, or red wine vinegar
3 tablespoons lemon juice

Combine all ingredients in food processor and pulse until blended.

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