chimichurri

the Argentine people put this on steak. but grilled some pizza last night, and we used chimichurri instead of red pizza sauce. pretty nice. ok, blend all this in a processor. or, if you're feeling up to it, make it all by hand by mincing it all, or even grinding it with a mortar. make extra and save the extra for spreads on sandwiches, etc.

• 3/4 cup olive oil
• 3 tablespoons Sherry wine vinegar or red wine vinegar
• 3 tablespoons fresh lemon juice
• 3 garlic cloves, peeled
• 2 medium shallots, peeled, quartered
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried crushed red pepper
• 3 cups (packed) stemmed fresh parsley
• 2 cups (packed) stemmed fresh cilantro
• 1 cup (packed) stemmed fresh mint

quick fry of artichoke hearts with buffalo Mozzarella

Marinated Artichokes in a jar... the marinated ones
Fresh Buffalla Mozzarella
2 Shallots, sliced and carmelized
4-5 Cloves of Garlic, chopped.
Olive Oil
Lemon
Chilli Flakes
Parsley
Salt and Pepper

Caramelize some sliced shallots. Pan fry the artichokes with oil, garlic, chilli flakes and parsley just to soften and infuse flavors. Squeeze over a lemon Arrange artichokes on platter and drop on the mozzarella. Spoon the garlic/oil/chilli liquid over the platter and then finish with carmelized shallots and freshly chopped parsley.