Disney Recipes
How To Make Chef Mike Rakun's Chimichurri Sauce
Chef Mike Rakun showed how to make Father's Day-friendly sauces. To make that, along with Rakun's cilantro aioli, please follow these recipes below.Chimichurri Sauce
Ingredients2 cloves garlic, finely minced1 oz Red Wine Vinegar½ cup Extra Virgin Olive Oil1/2 tsp Salt1/4 tsp Black Pepper½ cup Fresh Parsley, chopped½ cup Fresh Cilantro, chopped1 Roasted Jalapeno, peeled, seeded & minced
DirectionsWhisk together garlic, vinegar, oil, salt and pepper then stir in fresh herbs and jalapeno. Adjust seasonings to taste. This sauce is excellent over grilled or roasted vegetables and meats.
Cilantro Aioli
Ingredients3 Large Egg Yolks (room temperature)3 cloves Garlic½ cup Fresh Parsley, chopped½ cup Fresh Cilantro, chopped¼ cup Champagne Vinegar1¼ cup EVOO½ tsp SaltIce water
DirectionsCombine egg yolks, garlic, cilantro, parsley and vinegar in food processor and puree until smooth.Slowly add oil to create an emulsion. At ½ point add ice water to thin as needed.Add salt and continue to add oil until it is all incorporated, and aioli is smooth and creamy.Check and adjust seasonings to taste.
The 2 Affordable Cuts Of Meat Bobby Flay Uses When Cooking For A Crowd
After more than a decade on television and with several popular restaurants under his belt, it's understandable to think that when Bobby Flay cooks for a crowd, that crowd is expecting nothing less than a high-quality meal. So, what are his go-tos? During an interview with Tasting Table, the chef was asked which inexpensive cuts of meat he prefers when hosting a group. In turn, Flay told us that chicken thighs and skirt steak are the meats he reaches for.
According to Flay, he prefers chicken thighs over chicken breasts because they have "way more flavor." Meanwhile, when it comes to his beef selection, Flay said skirt steak has "tons of flavor," and that's not all. "It's economical. It's pretty easy to cook, you can get a really great crust on it," Flay shared, adding that it also "absorbs really big flavors." Flay also applauded skirt steak in his 2022 book, "Sundays With Sophie," in which he described the cut as "underrated" and said, "I love it because it has so much beefy flavor."
Read more: 13 Underrated Cuts Of Meat You Should Be Grilling
chicken thighs and rosemary - Oleg Kozlovskyy/Shutterstock
Not only do chicken thighs have a great flavor, one Bobby Flay ranks above breasts, but they also have a lower price point. In fact, they are generally cheaper than both breasts and tenders, being closer in cost to drumsticks. At Walmart, chicken thighs are around $4.25 per pound while breasts and tenderloins cost about $6 per pound. The same goes for skirt steak, which Walmart sells for about $10 per pound alongside other cuts like its ribeye, which costs nearly $15 per pound, and its $11 per pound sirloin.
As for how Flay prepares his preferred meats, he said in "Sundays With Sophie" that he likes to "pump up" his thighs with "a lot of rosemary" and "a lot of lemons." Meanwhile, regarding his skirt steak, he offers recipes paired with a cilantro mint sauce, which he shared with the "Today" show, and with green and smoky red chimichurri sauce, which was seen on Food Network's "Bobby Flay's Barbecue Addiction."
Read the original article on Tasting Table.
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Spice Up Your BBQ With Phil's Secret Sauce
With Memorial Day Weekend upon us and warmer weather finally returning to the Vail Valley, it's time to dust off the grill and get ready for barbecue season. To make your meats, chicken, fish and veggies even more tasty, pour on the special flavors of Phil's Secret Sauce.
Edwards resident, Philip Pillsbury, III, started making sauces in 2020 and the business has grown as the word of the flavors got out.
"The inspiration came from an Argentine asado my wife, Cynthia, and I had donated but had to cancel due to COVID. I still delivered the promised jar of chimichurri which I had been making for years and when I received high praise for this unique creation, I decided to launch a sauce business," Pillsbury said.
The secret to his sauce, Pillsbury said, is the secret ingredient in his first sauce and he draws ideas from growing up in Italy and Argentina, as well as extensive travels and exposure to incredible flavors, sauces, ingredients and taste combinations.
"Friends in high school affectionately called me the 'Condiment King' so it was a natural progression to take that love and passion and continue the family tradition of creating innovative food products," Pillsbury said.
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Although he never had formal training at culinary school, Pillsbury found he could look in a pantry and the fridge and creatively manipulate recipes to craft something different.
"I remember being a child and learning how to make hollandaise with my mother at a young age," Pillsbury said. "From that point on, I have always loved to cook. That led to my love of condiments and creating something different by using existing sauces. If you mix equal parts ketchup, mayonnaise and mustard for instance, you have something far more interesting."
Pillsbury's main sauces he offers, the Chimichurri, Caesar and Ranchygrette, do offer something far more interesting.
"When playing around with my Chimichurri Sauce recipe, I decided to add capers instead of the traditional red wine vinegar. For my Caesar, I always felt that you had to ask the waiter for more lemon juice, anchovies and garlic to make it a truly delicious Caesar dressing. With my Ranchygrette, I always found myself asking for a side of ranch dressing to spice up my salads. That is why my Ranchygrette has been so popular. It's a great salad dressing but also a perfect marinade for pork and chicken," Pillsbury said.
To date, Pillsbury has sold over 7,500 jars directly to consumers both locally, nationwide and in stores and he's gained some positive reviews from the sauces' growing fans who post on his social media.
Pillsbury said he's grateful for the feedback on quality and taste from individuals who are foodies. Kids love his sauces, too, and he enjoys hearing about the different ways they will use chimichurri and other sauces to appeal to their own unique taste buds. And, there's never any lack of ideas on how Pillsbury suggests his sauces are used.
"Traditionally, Phil's Secret Chimichurri is used as a marinade or sauce for all types of meat, but it can also be used with most seafood," Pillsbury said. "Use it in the morning with omelets, as a great complement to soup or paninis or use as a dipping sauce with delicious bread. This can be your one-stop shop to elevate the flavor of everything and anything in your pantry or refrigerator."
The Phil's Secret Caesar Sauce can be used for a salad of course, but Pillsbury recommends all sorts of ways to use it, like as a dip for grilled vegetables or potato chips, a marinade or topping before grilling fish, or a way to spice up your BLT sandwich. Even deviled eggs can be elevated by adding Pillsbury's Secret Caesar Sauce to the mix.
Pillsbury calls the Ranchygrette a bit more of a traditional salad dressing and marinade but has also found that people have used it in their favorite grilled pork or chicken recipes, along with their favorite salads because of its versatility. The website has many recipes sourced from Pillsbury's own kitchen and from happy customers who want to share their imaginative ways of using the sauces and you can share your favorite ideas on how to serve it up on the Phil's Secret Sauce Instagram and Facebook accounts.
Phil's Secret Sauce is a passion project for Pillsbury, who feels fortunate to do a variety of things like play music (look for him at local venues) work on the mountain, volunteer his time and create something that will add to people's enjoyment of life with the sauces. In just a few short years, the sauce is being shipped to over 40 states and is being sold locally at Hovey & Harrison and Village Market in Edwards, and Foods of Vail in Avon. It also can be found in stores on the Front Range and in other mountain towns like Telluride. Certain stores carry it based on refrigeration availability, inventory and needs.
"Because it's a freshly made sauce that requires refrigeration there have been some headwinds with stores and markets. That's why I love making deliveries and you get the freshest sauce," said Pillsbury, who will deliver sauces all over the Vail Valley.
What's next for Phil's Secret Sauce?
"Right now, I'm really focused on the Chimichurri Sauce. It has the longest shelf life and easily the most unique with very few comparable competing products out there," Pillsbury said.
"I just want to thank everyone who has already supported my love of cooking and condiments and my business growth. Buy a jar for yourself and a friend at a local market or through me directly and happy grilling."
For more information visit philssecretsauce.Com.
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