Meat

Sometimes, you just want meat. Do you know what I mean? And sometimes, things just work out.

Heritage Farms is my new meat source of choice. We've gotten their whole duck and chicken before and they were wonderful. Though I wish prefer pin feathers left in the duck, but maybe it was just that one. And we ordered a lamb share that will be ready in October. To that end, I really wanted lamb so we bought a small leg and we are going to have that tomorrow. And this was our test for beef.

You know what goes with beef? Chimichurri. Normally, I make a chimichurri that includes a relatively equal ratio of cilantro, basil, and parsley along with shallots, red wine vinegar, s+p, and evoo. It's worked out pretty well for us. However, we didn't make it to the store and all I had was parsley. I dug out my Seven Fires book and saw that Francis Mallman said the traditional chimichurri is always made with parsley and oregano along with garlic, red wine vinegar, salt boiled in water, and olive oil. Oh, and crushed red pepper. I followed the recipe, and it turned out to be pretty strong. I think I could cut it in half next time.

However, it was great to learn that it lasts for two weeks. Which of course means it's time to have beef again soon.

Josh loves fava beans so we buy them pretty often. They are kind of a bitch to prep, but I usually do it while I'm watching tv. It's not nearly as bad as shelling field peas. That makes me want to cry.

Anyway, the favas were pretty good-lookin'. I followed a recipe from Alice Waters where I actually cooked them til soft in some chicken stock and butter. I really always thought you were supposed to serve favas al dente, but apparently not. Only mint would have made this better.

This is really one of my absolute favorite sides. McMullan rosegold potatoes parboiled. Then heated just before serving in the skillet and smashed with a masher. In the bowl, salted and peppered, then liberally covered with Il Bel Cuore olive oil and a whole mess of chopped parsley. I could probably eat just this for dinner.

And then on to the meat, as I mentioned earlier! Heritage Farms bone-in ribeye. So thin that it cooks in two minutes. I actually cooked this one for only one minute total and it was a bit rare which made it a little hard to cut. But still delicious. That's quality meat right there.

Did I mention that we bought four steaks? Thin steaks cook quickly and defrost quickly. So when you have chimichurri already in the fridge, it's just so easy.

By now, the chimichurri had a few days to meld (and Francis Mallman had originally mentioned it was best to let it meld for one day) so it was even better than before. The heat cooled down a little, but it was still spicy. I'll still go with half the crushed red pepper next time.

And more potatoes!

And then a succotash. McMullan corn, Indian Ridge tomatoes, Hennessey okra, and Riverview sweet peppers. Tastes like summer.