For the Chimichurri (pronounced chimichurri):
- 1/2 cup extra-virgin olive oil
- 1 cup chopped cilantro
- juice from 2 lemons
- juice from 1 lime
- 1 Tablespoon minced garlic
- 2 Tablespoons Chili Powder
- 1/4 teaspoon Chimayo Powder
- 1/4 teaspoon Mrs Dash Extra Spicy
- 1 can 12 oz tomato sauce
- 1 can 7 oz Green Chile peppers, diced or 3 roasted Green Chiles, peeled and chopped
- salt and pepper to taste
For the fish (pronounced fish):
- 1 Tablespoon paprika
- 1 teaspoon cayenne
- 2 Tablespoons olive oil
- 4 - 6 ounce salmon steaks
- 1 Tablespoon garlic, minced
- 1 Tablespoon Soy Sauce
Prepare the Chimichurri: Stir in all ingredients, season with salt and pepper to taste and coarsely blend (pulse a few times) in a food processor. Set aside. This could be made teh day before so that the ingredients blend.
Spray grill with non-stick spray. Heat grill to medium-high heat.
Prepare fish: combine the oil and peppers and brush on to the salmon steaks. Grill the salmon steaks 6 minutes on each side.
Top the salmon with generous servings of the chimichurri sauce. Garnish with lime slices and winning lotto tickets. Serve with yellow rice and Pinot Noir wine.
Ingredients
- 1-1/2 pounds medium shrimp - peels and deveined
- (Optionally) Add bay scallops, mussels or cut up Cod fish
- 1/2 Tablespoon extra-virgin Olive oil
- 4-6 jalapeños sliced
- 1 Tablespoon Cayenne pepper
- 1 Tablespoon Mrs Dash Extra Spicy seasoning
- 1 Tablespoon Tabasco sauce
- 1/2 teaspoon paprika
- 1/2 pound well cooked and drained bacon
- 1 package of Hot Sausage links, sliced
- 2 bunches green onions sliced
- 6 cloves garlic
- 1 large red Bell pepper
- 1 large Orange pepper
- 2-16 ounces canned diced tomatoes (with Garlic and Oregano)
- 1 Tablespoon fresh Basil chopped
- 2 cups chicken broth
- 1/4 cup vodka
- Brown rice
- Texas Toast or French bread
Directions
In a large (8 quart) pot, saute bacon and sausage until well cooked and bacon is crispy, but not burnt. Place bacon and sausage on a paper towel to drain and cool. Leave the bacon grease in the pot and scrape the bottom to loosen any bacon droppings.
Add olive oil (if needed) to the bacon grease and add the white parts of the green onion. Cook over medium-high heat for 1 minute. Add the garlic, jalapeños, bell pepper and cook about 1 minute.
Slowly add the diced tomato with its sauce, chicken broth and basil and bring to a boil stirring occasionally. As soon as it begins to boil, Stir in shrimp (and other seafood), all chile powders and sauces and cook until shrimp turn pink and are cooked (about 2-3 minutes) - stir occasionally. Add the vodka (to the pot and not to your glass) and sausage, 1/2 of the remaining green onion tops and crumble the bacon on top. Cook 1 minute stirring constantly and remove from heat. Add Tabasco and salt and pepper to taste. Add remaining green onion tops as a garnish.
Serve over rice and with french bread for dipping in the sauce.
- 4 ounces frozen Artichoke hearts
- 1 Tablespoon water
- 1 large cucumber
- 1 large tomato cut into wedges
- 1/2 yell bell pepper sliced into rings
- 1/2 cup red onions sliced into rings
- 5 large green olives halved
- 2 Tablespoons extra-virgin olive oil
- 1-1/2 teaspoon dried oregano
- 1 teaspoon grated lemon peel
- 1/4 cup cheese (I'm not a cheese person, so Feta or Blue is fine in your salad - just not in MY salad)
Cook artichokes with water in microwave for about 2 minutes. Drain and cool.
Stripe the cucumber (peel the skin lengthwise in stripes). Cut the cucumbers lengthwise and scoop out the seeds and then flip them over and cut them into half moons.
Arrange the artichokes, cucumbers, tomatoes, pepper, onion and olives in a large bowl.
Whisk oil, vinegar, oregano and lemon peel together and pout dressing evenly over the salad. Sprinkle (or not) the cheese on top.
