Category Archives: Recipes

Grilled Skirt Steak with Chimichurri



I really love (my) version of chimichurri.  This classic condiment originally from Argentina is typically paired with grilled steak.  Since my roots are from Texas I started making this with cilantro and lime instead of parsley and oregano.  I also use white vinegar instead of red wine vinegar.  In this recipe I am pairing it with marinated and grilled skirt steak but Chimichurri goes great with almost anything off the grill. 


About an hour before grilling I pull out the skirt steak and give it a quick marinade of lime, white vinegar and salt.  You can skip this step if you want since the Chimichurri has a ton of flavor on it own.


Whenever I make Chimichurri I end up using it for much more than grilled meats.  For example, it makes a great addition to black beans (instead of sofrito), omelets, or chilaquiles. 


Chimichurri comes together super easy as well.  Just throw all ingredients into the jar of your immersion blender and puree until smooth.


If I could ask for one last meal it would be this one!  Grilled marinated skirt steak with chimichurri, black beans (cooked with a heavy dose of chimi), and rice!

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1/2 bunch fresh cilantro
1/2 medium white onion roughly chopped
4 cloves of garlic cut in half
1/4 cup of pickled sliced jalapenos
Juice of 1/2 lime
1/4 cup of white vinegar
2 teaspoons of salt
Place all ingredients into the bowl of an immersion blender. Puree until smooth. Adjust salt or acid to your taste.
Chef MN's Blog

Thai Beef Salad

IMG_6100 Hello World.  Welcome to my first blog of August!  Thank you so much for giving me the opportunity to share my passion of food with you. I bought a Cannon Rebel T3i just for the occasion.   The photos you see here are shot right out the box.  I purchased the “Dummies” book for my camera as well as “Plate to Pixel” both of which are amazing and very informative.  I considered putting off blogging until I had conquered my new camera but I could not wait. 

I love Thai cuisine!  Especially Thai salads.  I love all of the different flavors and fresh ingredients.  Nicole and I have Thailand on our bucket list of places to visit.  I hear you can get the most amazing food from the street carts there.  I can only imagine!

IMG_6087 How about that for a plug!  As I look at these ingredients I can’t help but imagine, is it like Texmex to traditional Mexican cuisine?  After all,  it’s only “A taste of Thai”. Continue reading

Roasted Baby Potatoes with Garlic Chips and Rosemary

I love these little gems. These fluffy pockets of joy just waiting to be filled with flavor!  Some recipes you just don’t mess with. This is one of them, Roasted Baby Potatoes with Garlic Chips and Rosemary! The harmony of flavors that are created in this dish are hard to beat.  Crispy caramelized garlic chips, herbaceous and crispy bits of rosemary, fluffy caramelized baby potatoes, and a heavy hand of fresh ground black pepper.

That amazing bronze statue is actually my prized pepper grinder!  I have yet to find another grinding apparatus that can produce the same amount of pepper.  Should I name it?  Suggestions?

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Char Roasted Salsa


We all know the best part about going to a Mexican restaurant is knowing you will be rewarded with chips and salsa upon arrival.  Ideally the chips are warm and the salsa is homemade.  You can tell a lot about a Mexican restaurant when you eat there chips and salsa.  I have had amazing and I have had pretty bad.  Fortunately, you have landed on your new “go to” char roasted salsa.  Just a couple of easy steps and you will be rewarded with a smokey, sweet, and tart salsa that your friends and family will love!  Given the number of margaritas your guest has had, they might even encourage you to start selling your own line of jarred salsa!


We all know great ingredients produce great food.  Seek out the best tomatoes you can find.  A traditionalist might tell you to use Roma tomatoes when making salsa.  Continue reading

Chunky Guacamole

 I once worked with a Brazilian chef at a restaurant in Ft. Lauderdale.  We had some ripe avocados and when I suggested that we make guacamole he looked at me like I had two heads.  For him avocados have only one purpose.  In Brazil they make a blended sweet drink with them.  I tried his avocado “shake” and thought it was pretty good.  In France, we would mix avocado with white chocolate and use it as a dessert garnish.  But my favorite use, hands down is guacamole.  Whether it’s just with corn chips or used to garnish my Spinach and chicken quesadillas, I love it!

I make a minimalist version of guacamole.  I prefer to leave out aggressive flavors like bacon or garlic.  Depending on my mood, I sometimes add a spoon of homemade salsa to mix it up.  

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Grilled Chicken Quesadillas with Spinach and Mushrooms

What can I say about quesadillas? They are such a comfort food for me.  I think of them as a Mexican grilled cheese.  It’s mind boggling how many variations there are to this dish!  I like the classic combination of grilled chicken, spinach, and mushrooms.  It elevates the dish from a simple appetizer to a killer entree!  Of course the dish would not be complete without my Char-roasted Salsa and Chunky Guacamole. 

I start by cooking thin sliced onions and over high heat.  Once a nice color is achieved, I add minced garlic and cook just until brown.

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Grilled Salmon With Tomatillo Chipotle Salsa

I first made this recipe while working on a private yacht in the Bahamas for a family hailing from my hometown in Houston, Texas. I knew they would love it! The salsa combines three amazing ingredients to make a silky, spicy, and delicious condiment that pairs well with anything off the grill.  I chose salmon since it pairs well aggressive flavors. This recipe of Grilled Salmon With Tomatillo Chipotle Salsa is adapted from the amazing Rick Bayless. You do not want to mess with Rick’s recipes. They are spot on every time!

I buy this Scottish farmed “Loch Duart” salmon from my fish monger. It’s hands down the best salmon I have ever used.  It has an amazing buttery like flavor that is hard to describe. I love using it for Salmon tartar and sashimi as well. Just make sure not to overcook this gem of a fish or you might as well use a store bought brand. Seriously, save your money. 

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Crunchy Calzones with Italian Sausage and Broccoli

Nicole and I ate at a local Italian restaurant last week. This place is expensive and shi shi. The menu reads well and the decor was upscale and modern. I had my doubts about the food when I noticed the salt and pepper (pre-ground) shakers on the table. We ordered an appetizer with “roasted bell pepper” as one of the components. It was very obvious to me the peppers came from a jar and I lost all respect for the place. I ordered a calzone for my entree thinking “how bad could it be?” Needless to say I was inspired to make my homemade calzones for Nicole.

I would like to commend you if this is your first time making a calzone.  It’s a little laborious and evolved but very rewarding. The filling is versatile as you are limited only by your imagination. Here are the ingredients for the dough. I prefer using yeast from a jar. It stays fresh in your refrigerator for quite a while. 

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Tuscan White Bean Soup with Rotisserie Chicken and Arugula

Say hello to your new best friend, Tuscan White Bean Soup with Rotisserie Chicken and Arugula. You’re looking at the most flavorful, wholesome, easy to prepare, meal-in-a-pot.  It’s your protein, vegetable, and carbs all in one!  I make this about once a month for my family. A quick trip to the store for a few ingredients and you are ready to go.

Note on fresh garlic: you will sacrifice flavor if you are using a pre-chopped product. You can buy peeled cloves in a jar and whiz them in your food processor.  If you have leftover garlic, just top it with olive oil and it will keep in your refrigerator fresh. Continue reading

Crispy Roasted Brussels Sprouts w/ Fish Sauce Vinaigrette

Nicole used to hate brussels sprouts. That was until I made this version. David Chang is a genius with flavor combinations. I guess one could argue that the flavor of the sprouts is masked by this flavor-bomb of a vinaigrette.

 Slice the sprouts in half and toss them in canola oil and spread out on a sheet pan for maximum exposure of surface area. There is no need to season them at this point.  The vinaigrette has plenty of flavor. 

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