Dan and Esther hosted another amazing dinner for our church youth group! We had perfectly grilled skirt steak and chicken with Argentinian chimichurri sauce! Oh that sauce was the bomb! (Recipe below) She also grilled assorted vegetables with delicious farm fresh sides. We ate to our hearts content and even over extended our stay into the late night! When talking about the upcoming Garden Cafe at PUC, she wanted to make us dduckboki with cheese. That was delicious as well! Thank you Esther and Dan!
Chan is looking like a straight up thug and ENK looks like he's ready to fall asleep! Pastor Chris is just enjoying the dduckboki and feeling little guilty for not being there for Miles! :)
Here is Esther's green sauce recipe: chopped parsley. Mix red wine vinegar, garlic, diced shallots , crushed red peppers or red peppers. Drizzle olive oil with salt and pepper and blend.
*For those that need little more detailed recipe: I found one that's similar: Chimichurri Sauce
- 1 cup packed fresh parsley, washed and dried
- 5 medium cloves garlic, peeled
- 2 tablespoons oregano leaves
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 teaspoon Kosher salt
- 1/4 teaspoon red pepper flakes
Place parsley, garlic, and oregano in the bowl of a food processor. Pulse until finely chopped, stopping to scrape down the sides of the bowl as necessary.
Transfer to a medium bowl and whisk in oil, vinegar, salt, and red pepper flakes. Use immediately or store in the refrigerator for up to 2 days.(recipe from seriouseats.com)