Summertime in the South

Summertime in the South

Summertime in the South

Growing up my brothers and I always looked forward to Summer. For us Summer meant that we were out of school and there were plenty of long days awaiting us to run wild . These days were spent fishing the pods near our house for catfish and bluegill, jumping off of the ropes swings out at Douglas Lake, and even helpIng our neighbor Ronald crush and collect cans for cigarettes and beer money. I know I know. We were teenagers and apparently that's what all the cool kids were doing. Back to Summer. These were the days that seem to never end. The days we would drive our go carts down the main road to the lake and try to not get busted by the police. Days spent building catch ramps to jump BMX bikes, or even building potato cannons to blow up grills. Like I said, we were crazy kids but we did mellow out.

Instead of blowing up a grill, I want to share an awesome recipe that you can make with your grill that's blowing up with flavor...and I promise that it will not harm your grill. It's a perfect combination of herby flavor, smokiness, and spice. It's grilled peas tossed in Chimichurri. This recipe is very simple to make and requires very little clean up, time, or fuss.

Chimichurri is essentially a delicious, herby, citrus packed sauce that originates from Argentina. It's great on everything and easy to make. If you don't have a food processor please go out and buy one because this is the one tool in your kitchen that will make your life way easier. In this recipe I use early english peas in their pods but this time of the year I'd recommend snap peas or even pole beans. If you like okra use okra. Put it on everything you grill, steak, chicken, fish, peaches, and even watermelon. 

Here's the recipe. - Chef Frohne 

(yields 4 servings)
20 Pea Pods
4 oz Chimichurri Sauce (recipe below)
2 oz Grated Pecorino Cheese
2 tsp Home Appetit Smoked Sea Salt

Bring large pot of salted water to boil. Add pea pods to water and boil for 2 minutes.. Drain and transfer to large bowl of ice water to cool for 2 minutes. Remove from water.
Preheat grill. In a bowl, combine pea pods and chimichurri sauce and mix well. Add peas to grill and cook for 3-4 minutes, turning to ensure that side develops those beautiful grill marks. (That means wonderful flavor!) Remove from grill and place on platter. Grate pecorino cheese over the top and sprinkle with smoked salt.

Chimichurri Sauce
yields 1.5 cups

1 heads parsley
3 garlic cloves, smashed and skins removed
juice and zest of 1 lemons
1/4 cup fresh oregano
1tbsp red wine vinegar
1 tsp red pepper flakes
1 tsp kosher salt
1 tsp black pepper
1.5 cups safflower oil

Place parsley, garlic, lemon juice & zest, oregano, vinegar, red pepper flakes, salt and pepper in a food processor fitted with a blade attachment. Process for 1 minute until finely chopped. With processor still running, slowly add olive oil in a steady stream until chimichurri is combined.

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