2009-04-06 Monday - tri-tip steak with chimichurri sauce and sugar snaps and salad and mashed potatoes

Chimichurri sauce

• 1 small red onion (~1/2 cup)
• 1/2 red bell pepper (~3/4 cup)
  
• 10 cloves garlic
• 1 oz cilantro (small plastic clamshell )
  
• 3 tbsp lemon juice (1 small old lemon)
  
• 1 tsp dried red pepper flakes
• 1/4 tsp salt
• lots of black pepper
• wash cilantro and remove some of the larger stem pieces
• coarsely chop onion and bell pepper and garlic
• put everything in food processor and process!
• add 1/4 cup red wine vinegar, process
• remove from food processor, add 1/4 olive oil
• add more vinegar and oil to get correct consistency

Tri-tip steak

• Angus tri-tip steak from Trader Joe -- tasty cut!
  
• stab with fork!
  
• marinate in chimichurri for a couple hours
• cooked on iron grill, rare
• served sliced against grain, with chimichurri on the side
  

sugar snaps

• cooked with shallots and finely diced red pepper and garlic
  

mashed potatoes

• enough baby red potatoes for two, cleaned, etc (most of the skin left on)
  
• microwaved, covered, 4-5 minutes
• mashed with 1" cube of butter and milk

salad

• spring greens
• red onion
• red pepper
• balsamic vinaigrette

2009-04-05 Sunday - ginger pork and (leftover) Penang kang kung belacan

ginger pork

• ~3/4 lb boneless country style ribs, sliced
• marinated with soy sauce, white pepper, korean red pepper flakes, tapioca starch
  
• 1" x 1" x 1/2" ginger, minced
• 2 small portabella caps, cubed
• 1 package shitaki mushrooms, sliced
• 8 cloves garlic, finely chopped
• 4-5 green onions, sliced
• sugar snaps
• ~1/3 red bell pepper, finely diced
• 1 medium bak choy, chopped
  

• cooked pork
  
• cooked mushrooms with garlic and green onion
• cooked sugar snaps and bell pepper and bak choy stems
• added bak choy greens
• added pork and mushrooms

• served with japanese rice and leftover Penang kang kung belacan!