Wednesday, September 10, 2008

The results of a cooking class...

George and I went to a cooking class last week at The Party Source. If you live in Cincinnati, you need to go and check this place out. Any liquor, wine, beer you have ever wanted and tons of great decorations for parties - and great fancy food.

They also have a great cooking school. You can take classes and learn great things...the classes are small and some are hands on, some are demos. For the demos, they bring out the food and pair it with drinks. Ummm...dinner and entertainment...what more can you ask for?

We went to a grilling class. George is trying to learn more about grilling, so one day he can take over the responsibility. Yea!!! This was a great class.

One of the dishes (and trust me, we'll be making the others too, so you will see those) was what we had tonight. Grilled flank steak with a chimichurri sauce. He also made grilled pineapple. I was going to make this, as it's George's new found love...but alas, my pineapple had gone bad. Look for this coming soon.

But...the steak. Flank steak, simply seasoned with Adobo seasoning. This was a new discovery for me. I love the flavor! I bought the pepper one, and it adds flavor, not heat.

And the tasty. But full of garlic and George isn't too into kissing me tonight. He didn't have any. sigh. :) That will have to be the sacrifice we make, as I will continue to eat this yummy stuff on lots of things...chicken, pork, sandwiches, salads. mmmmm.

Look at the great color!!

And the steak...a little on the rare side and mine was cold when I ate it, and it was yummy.

Here is the recipe:
(straight copied from Eric's - the teacher - notes.)

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
4-6 cloves of garlic, peeled
1 minced onion
¼ cup red wine vinegar
1 teaspoon coarse salt
1 palmfull fresh oregano
½ to 1 teaspoon hot pepper flakes to taste
½ teaspoon freshly ground black pepper
½ cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.
If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.