Chimichuri

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inspiration: Kyra's Father grew up in Buenos Aires and often took the family to Argentinian Restaurants.  We made many versions before coming up with this recipe, trying to always be authentic, as well as appeal to our palette.  In the end, this came out amazingly and we always have a jar (or two!) of it in our fridge during the summer.  We love to put it on anything grilled as well as steak, chicken, and seafood.

ingredients:

  • 2 cups parsley (approximately 1 bunch, tightly packed)
  • 2 cups cilantro (approximately 1 bunch, tightly packed)
  • 2/3 cups olive oil
  • 2/3 cups red wine vinegar
  • 4 garlic cloves
  • 1.5 teaspoons dried red pepper flakes
  • 1.5 teaspoons cumin
  • 1 teaspoon salt

method: In a food processor, combine the garlic, parsley, cilantro, red pepper flakes, cumin, and salt.  Pulse to chop to a very rough consistency.  Add the olive oil and vinegar and pulse again till smooth, but still chunky.  Should look like rough pesto.

entertaining notes: This can be made ahead and will last in the fridge for about 1 week. 

Yields: makes 26 ounces (approximately 2 jam jars)

MOKS Ribs

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inspiration: Who needs inspiration for ribs... they're an American classic!

ingredients:

method: Rub rib generously with dry rub and let sit, covered, for up to 24 hours.

Preheat oven to 300 degrees.  Put ribs on baking sheet, upside down, and cover with aluminum foil.  Roast in the oven for 2.5 hours.  Remove ribs and flip over so they are right side up.  Leave juices in the bottom of the pan - they will keep the ribs moist.

Turn the oven up to 425 degrees.  Brush top of ribs with barbecue sauce and place in oven for 10 minutes.  Repeat two more times. Remove from oven, let stand for about 5 minutes, and enjoy!

entertaining notes: The ribs can be rubbed one day ahead. 

Yields: makes about 12 individual ribs (enough for 2-4 people depending on sides)

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MOKS Dry Rub

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inspiration: After many, many, many versions of this dry rub we came up with this and it's perfect!  We use it mostly on ribs and chicken wings but it's also amazing on steak (just used a little sparingly).

ingredients:

  • 1/2 cup salt
  • 1 cup dark brown sugar
  • 2 tablespoons garlic powder
  • 2 tablespoons chili powder
  • 1 tablespoons paprika
  • 1 tablespoons smoked paprika
  • 1 tablespoons ground cumin
  • 1 teaspoon cayenne
  • 1/2 teaspoon ground thyme
  • 1 teaspoon old bay

method: Combine all spices together in a bowl and rub on the meat of your choice.

entertaining notes: We make this fresh each time we want to use this because the brown sugar wont keep for too long and clumps up.  It's super easy and tastes best freshly made.

Yields: makes about 2 cups

Summer Beet Slaw

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Summer Beet Slaw

inspiration: We wanted something that was summery, tasty, and healthy.  There is an amazing beet salad that is typical of Russian cuisine that has only shredded beets, garlic, walnuts, and mayonnaise.  We combined that with a classic American red cabbage cole slaw and the result was fantastic.  This will definitely be in our summer salad staples from now on!

ingredients:

  • 3 red beets, cooked and peeled
  • 6 carrots, raw and peeled
  • 1 small head of red cabbage (or 1/2 a large one)
  • 2 cloves garlic, whole and peeled
  • 1/2 cup almonds or walnuts
  • 1 cup mayonnaise
  • salt and pepper to taste

method: First toast the nuts in an oven or on the stovetop till just golden brown, and set aside to cool.

Most of the salad can be made in a food processor with a steel chopping blade, a shredding blade and a slicing blade.  Prepare all your vegetables; the beets, carrots, cabbage, and garlic.  With a shredding blade, shred the carrots and beets and move into a large mixing bowl.  With a slicing blade, slice the cabbage and place in the large mixing bowl.  With the steel chopping blade, pulse the garlic cloves and nuts till chopped (not a paste, but a fine chop).

To the large mixing bowl, add the mayonnaise and salt and pepper and mix to combine and refrigerate till ready to serve.

entertaining notes: This salad can be made ahead about 1 day and it actually gets better the next day.   

Yields: makes about 8 cups of salad (about 8 servings)

Pickled Radishes and Fennel

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Pickled goodness...
Pickled goodness...

inspiration: Pickling vegetables is a great way to prolong the goodness of summer when they are at their peak. We wanted an earthy and tart flavor to accompany a ceviche we were pairing with watermelon. The picked fennel and radishes came out so great that we had to share with you all! Hope you enjoy - this would be great along side any fish, on a sandwich, or anything grilled.

ingredients:

  • 3 cups fennel (about 1 large bulb)
  • 3 cups radishes
  • 1 cup white wine vinegar
  • 1/2 cup red wine vinegar
  • 1 cup filtered water
  • 1/2 teaspoon whole black peppercorns
  • 1/4 teaspoon anise seeds
  • 1/4 teaspoon fennel seeds
  • 1 tablespoon sea salt
  • 1 tablespoon white sugar

method: Trim and clean fennel bulb and radishes.  Using a mandolin, thinly slice the fennel and radishes.

In a saucepan, over medium heat, add the peppercorns, anise seeds, fennel seeds, and stir until lightly toasted.  Add the vinegars, water, sea salt, and sugar and stir to combine.   Turn up the heat to high and bring the mixture to a boil just to dissolve the salt and sugar.  As soon as the mixture is boiling, add the fennel and radishes and remove from heat immediately to cool.  Once cool, store pickled fennel and radishes in sterilized mason jars with liquid to cover or serve as desired.

entertaining notes: This can be made ahead and will last in the fridge for about 4 weeks in the mason jars and about 1 week otherwise. 

Yields: makes about 32 ounces (approximately 2 mason jars)

Radishes and The Mandolin
Radishes and The Mandolin
Fennel and Radishes
Fennel and Radishes
Pickling Spices
Pickling Spices