Red Dirt Farm and Studio

I went to the grocery store Saturday morning.

.  Perhaps not the best idea on a holiday weekend.

 

 

The bananas were a wee bit too funky.  My husband eats a banana almost daily, me not so much.  He is particular about them, not too green and most certainly not brown.

 

Speaking of bananas, the photo above I took of funky cool, not funky bad, bananas in a sweet little restaurant that inspired today’s recipe.  We love trying new places, and eating food of different cultures.  How about you?

Tucked into a cool octagon building in the center of the island that is our stomping grounds when in Florida is an Argentina restaurant that we enjoy for breakfast.  Not your typical American breakfast.  Our first time there, I think I was swooning over the building and decor as much as the food.  Vintage aprons, and nicnacks hang from the ceiling and walls.  Brightly painted furniture, old cook books are on the shelves for people to browse through.  I enjoy the not typical vibe here.  They have salsa dance lessons on select nights during the dinner hour.  I so want to give that a try some time.  Their claim to fame is their special house made Chimichurri sauce.  Yep, I thought it was delicious so I set out to learn how to make it.

 

I fell so in love with that pillow, I have been obsessed with making a pillow from one of my own paintings ever since I saw this one.  It is just a canvas painting roughly sewed to burlap.  It’s been a year since I first fell for this pillow.  They had it tossed on a bench at one of the booths.  Can’t get it off my mind.  One day…

 

 

Here is my version of Chimichurri Sauce.  Really it is so simple with just a few ingredients.

Recipe below

Best served at room temperature as a dipping sauce for meats, fish and crusty bread.

 

Chimichurri Sauce

Ingredients:

1/2 cup chopped parsley (I also added a few sprigs of fresh oregano)

4 cloves garlic

1/4 tsp dried chili flakes (optional). I actually used quite a bit more.

3 tablespoons of red wine vinegar

1 teaspoon of salt

1/2 teaspoon black pepper

2/3 cup oil oil

Add everything to a food processor, except olive oil, and process until finely minced – but not a paste.  Then place in a bowl and add the olive oil, and combine.  Allow to rest for about 15 minutes before serving.

 

 

I had a little sauce on my scrambled eggs this morning, just as I did the first time I had it.  Delicious.  The tang of the red wine vinegar gives a little kick.  Well, that and the crushed pepper flakes!

 

 

 

 

 

The first thing I cooked with the sauce was pork chops.  I marinated them overnight, then I cooke them on the grill, I added a few sliced jalapeños for a little kick.  I served them with saffron rice.  Delicious.

 

 

I marinaded the chicken for 48 hours.  It doesn’t have to be that long – but that’s the way it was for me, because of my schedule.

Roasted chicken, tender, moist and very flavorful.

 

 

I sold a painting this morning on Etsy. I SOLD A PAINTING!  HIP HIP HOORAY!  I went out to the art wagon, ( doing the happy dance the entire way) where I have my paintings stored; so I could ready it for shipping in the morning.  When I came back in the house the washing machine was spinning out of control, it sounded like it was headed to the moon.  It is BRAND NEW – well just a bit over a year old.  How the hell can it be broken already?  End of happy dance.

 

Anyhoo, that’s what’s happening here these days.  What are you up to?  Are you trying any new recipies?

 

Here is my latest Vlog on YouTube

I’m off to pound my dirty laundry against some rocks.

Until we see each other again,

Kim