In memory of my recent trip to South America, I brought back some wonderful recipes that I got from some cooking demos that I attended. Hope you’ll try them: Es muy delicioso!

Chimichurri Sauce is a sauce used throughout Central and South America. There are as many recipes as there languages throughout the world. Here’s a recipe I think you’ll find quite easy.

1 cup lightly packed and chopped flat-leaf parsley
4 cloves garlic, minced
1 tsp. salt
½ tsp. freshly ground peppercorns
½ tsp. chili, red pepper flakes
2 tbs. chopped fresh oregano leaves
2 tbs. mined shallots
¾ cups olive oil
¼ cup sherry vinegar
3 tbs. lemon juice

Method:  (skill level – EASY)
Hand chop or place all ingredients in a blender or food processor and pulse until well chopped, but not pureed.

1 large pinch of saffron threads
4 avocados
2 tbs. fresh lemon juice
½ cup finely chopped white onion
¼ cup chopped fresh parsley (flat leaf)
2 tsp. chopped fresh thyme leaves
4 large garlic cloves
1 tsp. salt

Method: (skill level – EASY)
Lightly toast saffron threads in a dry frying pan. Pulverize in a mortar and pestle. Reserve saffron for later use, coarsely mash (not puree) avocados. Fold in remaining ingredients and reserved saffron.

2 beef strip loin steaks, 1 inch thick
1 garlic clove crushed
1 cup red wine vinegar
1 tsp dried thyme
6 large carrots, quartered lengthwise
12 ounces fresh spinach
4 hard boiled eggs wedged
1 large onion – sliced in rings
3 tbs. parsley chopped (preferably flat leaf)
1 tsp cayenne pepper
¼ cup vegetable oil
2 ½ cups beef stock
Salt and pepper to taste

Method: (skill level – INTERMEDIATE/ADVANCED)

Prepare beef by slicing each steak horizontally to within ½ inch of the opposite side. Fold open, place in shallow dish, one atop the other. Combine garlic, vinegar and thyme. Pour mixture over beef, cover and refrigerate for 6 hours.

Cook carrots in salted water 20 minutes or until nearly tender. Preheat oven to 400 degrees. Remove beef from marinade, pat dry with paper towels.

Place beef long side of each steak overlapping 2 inches. Pound overlapping meat. Spread spinach over entire surface. Arrange cooked carrots crosswise over spinach. Sprinkle with parsley, salt, red pepper, egg wedges and onion rings.

Roll beef and filling, tie with kitchen string at 3 inch intervals. Place in large roasting pan, pour oil over and beef stock around beef. Cover and roast for 1 hour; adding more stock as needed. Cool 10-minutes, remove string, slice beef and strain cooking liquid, which you can pour over meat.

2 piece Chilean sea bass (7-ounces each) or any firm white fish

Ginger Snap Crumbs	Key Lime Sauce
6 ounces softened butter	1 cup white wine
1 cup sugar	1/2 tbs. minced shallots
3 tbs. molasses	2 tsp. fresh minced ginger
1 egg	8 pcs. Kiwi peeled
2 ¼ cup sifted flour	2/3 cup fresh lime juice
¾ tbs. ground ginger	¼ cup honey
¾ tbs. ground cinnamon
2 tsp. baking soda

Method: (Skill Level EASY/INTERMEDIATE)
For the ginger snap crumbs:

• Cream together butter, sugar, molasses, and egg until light and fluffy
• Combine dry ingredients and gently stir into the mix
• Form dough into small ball shapes
• Bake at 325 degrees for 12 – 15 minutes
• Remove from the oven and let cool.

For the Kiwi Lime Sauce

• Combine wine, shallots, and ginger in saucepan and bring to boil
• Reduce mixture down by half
• Add kiwis, lime juice, and honey to the mixture in the saucepan and simmer for 15 minutes.
• Remove from heat and puree in food processor. Strain, should make about 3-cups.

For the Fish

• Dredge bass in crumbs; coat on both sides
• Sautee on low to medium heat with a light oil, e.g., canola
• Plate and pour around or on to top of sea bass for presentation.