Chimichurri for the Grill

 A real summertime spread isn’t complete without the green king of South American grilling sauces, chimichurri. Chimichurri is a sauce that is similar to pesto in that it is made of smashed herbs, garlic and seasonings emulsified with oil. It originally hails from Argentina, where various histories of its invention always hinge on someone from the UK being misunderstood by locals as saying “chimichurri” when they meant something else. Despite the misinterpretation, the recipe holds true to a few basic ingredients—though it can change per region and country. This particular recipe hails from the Patagonia region of Argentina and makes an excellent marinade and serving sauce with any type of grilled steak, chicken or fish. Read more

Jerked Lobster, Breaking all the Rules

They called me crazy, nuts, threatened to take away my chefing credentials, but luckily I fought them off and said, “there will be jerked lobster on the menu tonight!” And what a jerked lobster it was. Savory and slightly spicy, the sweetness of the lobster counter-balanced the jerk while a hint of cilantro-born freshness kept it light. With a superb dipping butter and two carefully considered side dishes (to be posted at another time), this jerk rub is truly gentle enough for lobster, providing you don’t go overboard with it.
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