I wish my picture was a pretty as the one on Gourmet magazine. But it was very tasty!
This is actually a big salad. And by my calculations a pretty healthy one too! Lots of veggies and grain. You will need a knife and fork to eat it.
I plan on making this again soon. Like this week!
Recipe from Gourmet Magazine June 2009 HERE
This was listed as a healthy choice on the Epicurious site but not in the June 2009 Bon Appetit magazine. Hmmmm...The steak is a lean cut and I did only use 4 oz on the salad(thank you food scale). I happen to think eating quality food in reasonable portions is a good thing.
Anyway the salad is very very good. And fast! I loved the addition of the chipotle hot sauce to the chimichurri. I added a few extra drops and an extra clove of garlic. If you do this you may want to limit the amount of dressing one the salad. No vampires will be visiting me tonight! And in case you couldn't tell I like my beef on the rare side.
I have leftover steak and chimichurri so I will be making this again. Probably tomorrow.
Recipe HERE
This was delicious!!!! Instead of cooking the trout in pans we cooked them outside on the grill. The rosemary really flavored the trout well and was perfect with the tomatoes. I served it over THIS tabbouleh recipe from my blog. In reviewing that recipe I realize I forgot the mint. Ooops. It was still very good and I would probably leave it out again since the rosemary in the fish recipe is pretty strong.
I chose the recipe because it's so easy-about 5 minutes of chopping the sauce, 20 minutes to prep the grill and about 3 minutes to prep the fish. Cook time was about 8 minutes total. And even though it's not listed as one of their healthy choices I still think it's a good choice. I love that the magazine tags the recipes except I keep reading "HF" as "High Fat" instead of "High Fiber".
The recipe for Rosemary Trout with Cherry-Tomato Sauce, courtesy of Bon Appetit June 2009 can be found at Epicurious HERE.
Just a warning-this dish is spicy! And drunken refers to the amount of liquid you'll need to quench yourself after a few bites this dish. Oh and keep a box of Kleenex handy because it's a nose runner.
All that said I do like it a lot! I try to make it several times a year. Yeah it's hot as all get out but the depth of flavors make it work. It's not one note.
Prep work and cooking is easy too. I used Thai basil. If you can't get that try mint. I used the Golden Mountain sauce but you could definitely substitute light soy sauce. Black soy is like soy sauce with molasses. It's a distinct flavor so try to get that if you can.
You can also vary the meats. I've used shrimp and pork.
Drunken noodles recipe HERE courtesy of Bon Appetit, September 2005.
