Flank Steak Crostini with Chimichurri Sauce

A fun take on the classic steak with chimichurri sauce.  The pics are a little blurry, as my camera was acting up that evening. No surprise there, I usually seem to destroy about one digital camera per year, by some reckless combination of loss, falls from great heights, or water damage.  Whoops!

Ingredients:  

1 (2 to 3-pound) flank steak
3 cloves garlic, minced
Freshly ground black pepper
Kosher salt

Chimichurri Sauce:
1 1/2 cups cilantro leaves
1 cup flat-leaf parsley leaves
4 cloves garlic, roughly chopped
1 cup olive oil
1/4 cup red wine vinegar
Kosher salt and freshly ground black pepper

Crostini:
1 baguette
Olive oil
Kosher salt and freshly ground black pepper

Directions:

Begin by mincing garlic cloves.  Season steak with salt and pepper, smother with minced garlic, and bring to room temperature.  Preheat grill to high.

To make crostini, slice bread at an angle.  Place slices on baking sheet, drizzle with olive oil, and season with salt and pepper.  Repeat on other side.  Cook in the oven at 450 degrees for about 5-7 minutes, or until slightly brown and toasted.

To make the chimichurri, combine the sauce ingredients in a food processor or blender, and blend until smooth.  Season with salt and pepper to taste.  Set aside in serving bowl.

For steak, grill until nicely charred and medium rare, about 3 to 4 minutes per side. Remove from the grill and rest 5 to 10 minutes before slicing across the grain.

To assemble, take a crostini and place a slice of flank steak on top.  Drizzle with chimichurri sauce.  Serve warm.  Yum!

I made this recipe for my appetizer and cocktail pairing party, and served it with a watermelon mint mojito.  Click below for the drink recipe!  Enjoy!

Watermelon Mint Mojito

Lava Lamp Cocktail

I love the idea of this cocktail.  The champagne creates bubbles which move the pomegranate seeds up and down like a lava lamp (at least until the carbonation starts to lessen...!).  Pretty, and delicious!  I served this at an appetizer cocktail pairing party, with a modification (shrimp instead of lobster) of this recipe:

Garlic Black Pepper Lobster with Lemongrass Fried Rice

Ingredients:

2 ounce Pama pomegranate liqueur
5 ounces champagne or sparkling wine
5 or 6 pomegranate seeds

Directions:

Add pomegranate liqueur to a champagne flute. Fill the glass with champagne or sparkling wine. Drop in the pomegranate seeds and watch them rise!  Cheers!

El Zete

I served this as a shooter, with a lime wedge.  I paired it with Chorizo Sobres, for my appetizer cocktail pairing party.  I don't have to tell you that tequila goes great with chorizo!

Chorizo Sobres with Smoky Paprika Dipping Sauce

Ingredients:

3 ounces reposado tequila

1/2 ounce Lillet Blanc or white wine

3 dashes orange bitters

1/4 ounce fresh lime juice

lime wedge, for garnish

Shake for 30 seconds in an ice-filled shaker. Strain into shot glass. Rub lime wedge around edge of glass, then add as garnish.  Cheers!

Chorizo Sobres with Smoky Paprika Dipping Sauce

This is an interesting recipe - the peaches give the chorizo a bit of sweetness, and the dipping sauce is a nice complement.  I served this with a drink called El Zete, for my appetizer cocktail pairing party.


El Zete Shooter

Ingredients:

1 cup cooked and drained chorizo sausage

1 cup diced peaches

2 scallions, diced

1/2 tsp smoked paprika

2 teaspoons salt

1 teaspoon black pepper

generous splash of tequila

1 package of wonton wrappers

vegetable oil (enough for deep frying)

Dipping Sauce Ingredients:

1 cup sour cream

1 lime

1 garlic clove, minced

1/2 tsp smoked paprika

Directions:

In a bowl, combine all the ingredients (except the wonton wrappers and oil). Mix thoroughly. Begin making the sobres by wetting the outside of a wonton wrapper with your finger dipped in water. Dollop about a tablespoon of the chorizo mixture onto the wrapper. Take one corner of the wrapper and fold triangularly to the opposite corner. Lift the sobre with both hands and crimp the edges with your fingers, making sure the mixture stays inside. Pinch together to secure. Continue to make more sobres until the mixture is all used.

Heat oil in a deep pot for about 5 minutes on medium high heat, or until it reaches 350°F. Drop several sobres in, being careful not to overcrowd the pot. They will start cooking immediately. Stir them in the oil to avoid clumping; this will also allow them to cook more evenly. After a minute they should turn a dark golden brown.  Remove from oil and transfer to a paper-towel-lined plate. Once the sobres have cooled for a few minutes, transfer to a platter and serve with sauce

Smoky Paprika Dipping Sauce:

In a small bowl, combine sour cream with the juice of a lime, a minced garlic clove, salt and pepper to taste, and a 1/2 teaspoon smoked paprika. Mix thoroughly serve with sobres.  Enjoy!

Champagne Sangria

This was a little less sweet than I would have liked, but my guests disagreed and polished off two pitchers of it.  It's a light and very summery concoction.


I paired this with Bacon Wrapped Scallops for an appetizer cocktail pairing party.


Bacon Wrapped Scallops with Jalapeno Papaya Sauce

Ingredients:

1/2 cup orange juice
1/4 cup lime juice
1/2 cup triple sec
1/4 cup sugar
1 cup sliced strawberries, pureed

1 cup diced peaches, pureed
1 (750-ml.) bottle Champagne

Directions:

Puree fruit.  Stir together juices, triple sec, and sugar until sugar has dissolved. Add pureed fruit.

Place all ingredients, except champagne, in a pitcher or jug and chill until ready to serve. Just before serving, add champagne. Garnish with an orange slice.  Enjoy!

Anticipation Punch

As you can see, I served this punch in  large glass trifle bowl.  I paired it with Shanghai Chicken Drummettes, for my appetizer cocktail pairing party.

Ingredients:

5 cups white grape juice

5 cups ginger ale

2 cups citrus vodka

1 cup grenadine

Garnish: halved strawberries, lime and orange slices, and any other fruit that strikes your fancy!  If you look closely at the photo, you'll see that I added some cherries, which immediately sunk to the bottom like stones, never to be seen again...

Directions:

Mix grape juice and ginger ale in a bowl or pitcher. Add vodka. Serve in cups over ice with added strawberries and/or citrus slices.  Cheers!

Shanghai Chicken Drummettes Recipe

The Stiletto Cocktail

As a woman who enjoys sexy shoes, I must admit I chose this cocktail primarily based on the name. Luckily, it was delicious and refreshing! This was from my appetizer cocktail pairing party, and was paired with Posh Popcorn.

Ingredients:

1/2 ounce Grand Marnier

1/2 ounce cognac

4 ounces champagne

3 drops Angostura bitters

spiral of orange zest, for garnish

Directions:

Pour the Grand Marnier and cognac into a champagne flute. Top with champagne. Add the bitters. Garnish with the zest.  Cheers!

Mushroom Boursin Bruschetta on Parmesan Toast

This is an appetizer I had at a local restaurant.  Thought I would try to duplicate it at home!  Not sure mine turned out exactly like theirs, since I had to Columbo the herbs and spices, but it tasted delicious regardless.

Ingredients:

1 lb mushrooms, quartered

1 red onion, thinly sliced

1 yellow bell pepper, diced

1 red bell pepper, diced

1/4 cup fresh basil, chopped

4 garlic cloves, minced

1 tbsp fresh oregano, chopped

1 tsp fresh thyme, removed from stems and chopped

1/2 tsp red pepper flakes

2 tbsp butter

2 tbsp sherry

1 cup Boursin cheese

salt & pepper to taste

Parmesan Toasts:

1 loaf french bread

1 cup freshly grated parmesan

2 tbsp olive oil

salt and pepper, sprinkled

Directions:

Wash mushrooms and quarter them.  Melt butter in sautee pan on medium heat and add sliced onions.  Cook until slightly brown, then add the mushrooms, bell peppers and garlic.  Add herbs and season with salt and pepper.  Once the pan is hot and the liquid has begun to disappear, add the sherry to the bottom of the pan.  The pan will sizzle.  Use a wooden spoon to scrape the bottom of the pan and stir any browned bits into the bruschetta.  Turn heat to low.  

While the vegetable mushroom is cooking, preheat oven to 400 degrees.  Slice loaf of bread diagonally in thin slices.  Place sliced pieces of french bread on a baking sheet and drizzle with olive oil. Sprinkle with parmesan cheese, salt, and freshly ground pepper.  Place in oven and cook for about 5-10 minutes, or until toasts are beginning to brown and cheese on top has melted.

Meanwhile, remove mushroom mixture from pan and taste, then add additional seasonings if necessary.  Mix in about half of the boursin cheese.  Spoon a bit of the mushroom bruschetta onto each prepared toast, then sprinkle remaining cheese over the top.  Serve while hot.

Tips:  If you cannot find Boursin cheese, you can substitute goat cheese - the flavor and texture is quite similar.