Chimichurri Fajitas, Photograph Copyright, Sandra A. Gutierrez, 2009; All Rights Reserved.
If I were pressed to define the quintessential American party, one word would suffice: potluck.
Growing up in Latin America, the idea of asking guests to bring a dish to your table was foreign. It just was not done. However, the concept of a party where friends contribute their own dishes and gather to partake around a kaleidoscope of flavors enamored me rapidly. To this day, I find it to be the perfect balance between a communal culinary experience and a democratic degustation. A potluck table represents the flavors of a community. Ultimately, the most popular dish (the one with the majority of votes) is decided by how quickly it disappears. To me, the potluck party embodies America.
Potlucks save time and money, are easy to organize, and allow for serendipity. They encourage guests to try a variety of new foods and move them away from the boring three-part meal (meat, starch, vegetables) that plagues many bored cooks today. Most significantly, they bring people together.
Not surprisingly, they are making a comeback.
So when my friend, Tara Mataraza Desmond and her writing partner, Joy Manning, authors of Almost Meatless: Recipes That Are Better for Your Health and the Planet (Ten Speed Press, 2009;$22.50. ISBN: 1-58008-961-5) invited me to my first virtual potluck, I jumped at the opportunity to join the fun. Best of all, you are invited too!
Today, I coalesce with over thirty talented food-bloggers for a potluck in cyberspace. Our virtual table will no doubt feature scrumptious flavors, interesting options, and a lively conversation about the book that is revolutionizing the way omnivores approach eating.
Once a vegan, Joy Manning discovered that she missed the flavor meat imparted on food. Tara Mataraza Desmond, a meat lover, embraced recipes with less meat that were healthier and that trimmed the budget without sacrificing flavor. They came together to create a cookbook packed with luscious recipes that remains true to their lifestyles and those of many, who want to eat well and responsibly for the benefit of our planet. Their answer is in the pages of Almost Meatless: Recipes That Are Better for Your Health and the Planet (Ten Speed Press, 2009:$22.50. ISBN: 1-58008-961-5).
The authors share an interesting take on meat: That by eating meat in lesser quantities we can be healthier without feeling deprived. What matters most to them is where our meats come from (whether or not they respect the balance of humane, natural, organic origins), and how they are used in recipes. Instead of giving meats the starring role, they suggest using it as a flavor enhancer. Basically, we can have our meat and eat it too.
Judging by the pages and pages of succulent and enticing recipes, such as Turkey BLT with Chipotle Avocado, Grits Roulade and Pizza with Arugula Pesto and Sun-Dried Tomatoes, it is easy to see how they succeed in accomplishing their mission. This is one book you want in your kitchens!
As with anything else, things have changed and a new generation of Latinos is discovering the benefits of entertaining potluck-style. The recipe I selected could not be a better representative of Latin flavors.
I was asked to bring Chimichurri Fajitas (pg.94) to the party. I know what you're thinking..."fajitas without meat?"...Take a closer look. Even though flank steak is a key ingredient in this recipe, it shares first-billing with sweet zucchini and pungent onions. The real star in this production is the sultry, sumptuous, and succulent chimichurri, an Argentinean herb sauce traditionally served with grilled meats. The perfect marriage between Latin cultures, this recipe features the taste of Mexico and juxtaposes it with that of Argentina in a dish that doesn't only work--it explodes with flavor!
I am not exaggerating when I say that these are the best fajitas I have ever had. Ever, ever. And I am proud to say I've had many. The chimichurri is pungent, the steak juicy, the vegetables lend sweetness, and the tortilla makes the perfect edible vessel for the sour, sweet and savory flavors that collide in this dish. If you still have doubts that healthy can be delicious, try these fajitas.
You won't miss the meat, because it is there. It is just almost meatless...
As with any party, one always looks out for old friends and looks forward to meeting new ones. I have to call out some of my favorite bloggers but please, join us all for this virtual blog party.
Tara Mataraza Desmond: Co-author of Almost Meatless, is a food writer, recipe developer and cooking instructor. You can find a complete list of the bloggers on her website at: http://crumbsonmykeyboard.com
Joy Manning: Co-author of Almost Meatless, is a restaurant critic, freelance writer and blogger. Find her at: http://whatiweightoday.com
Monica Bhide: is a freelance writer and author from the Washington D.C. area. Her book, Modern Spice, is being lauded as one of the best books on Indian cuisine. She writes for publications such as The New York Times and Bon Apetit. Find her at: http://www.monicabhide.com
Cherl Sternman-Rule: this food writer has one of the best food blogs around. Her witty writing style will win you over quickly. Find her at: http://5secondrule.typepad.com/
Robin Asbell: A renowned vegetarian cookbook author (The New Whole Grains Cookbook; The New Vegetarian Cookbook). Robin is a private chef, freelance food writer, and culinary instructor. Find her at: http://robincooksveg.wordpress.com/
Andrea Nguyen: is a cookbook author (Into the Vietnamese Kitchen; Asian Dumplings), food writer and contributing editor for Saveur magazine. Andrea is also a cooking instructor and author of one of the most comprehensive blogs on Asian cuisine. Find her at: http://www.vietworldkitchen.com/
Now, everyone. Get a copy of this book and let's party!
Copyright Sandra A. Gutierrez, 2009. All Rights Reserved.
Chimichurri Fajitas (Reprinted with permission from Ten Speed Press and the Authors)
Serves 6 to 8
Chimichurri:
4 cups loosely packed fresh parsley leaves
2 cups loosely packed fresh cilantro leaves
1 medium jalapeno, seeded and coarsely chopped
3 cloves garlic
1/2 teaspoon toasted cumin seeds
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons freshly squeezed lime juice (about 2 limes)
2 tablespoons red wine vinegar
1/2 cup olive oil
Fajitas:
1 medium green zucchini (about 1 pound), sliced 1/4 inch thick lengthwise
1 medium yellow zuccini (about 1 pound), sliced 1/4 inch thick lengthwise
Salt and pepper
1 medium red onion, sliced into 1/4-inch-thick rings
1 flank steak or skirt steak (about 1 1/2 pounds)
12 or more 6-inch flour or corn tortillas
1 cup sour cream (optional)
1 cup grated cheddar cheese (optional)
To make the Chimichurri: combine the parsley, cilantro, jalapeno, garlic, cumin seeds, salt, pepper, lime juice, and vinegar in the bowl of a food processor. Pulse three or four times, forming a coarse paste. With the processor running, add the oil through the food chute in a steady stream, forming a textured sauce. Taste for seasoning and adjust as needed. Reserve 1/4 cup of the sauce for the marinade, and transfer the rest to a small serving bowl and set aside.
To make the Fajitas Fixings: lightly brush the zucchini strips with half of the reserved chimichurri, sprinkle with salt and pepper, and place ina a zippered storage bag along with the onion. Season the steak with the pepper and rub the remaining chimichurri on both sides. Let the zucchini and the steak sit at room temperature for 30 minutes.
Preheat the grill to medium-high.
Season the steak with salt, and grill for 6 to 8 minutes per side for medium-rare. At the same time, grill the zucchini slices and onion rings for about 3 minutes per side, until grill marks appear and the vegetables are just tender. Transfer the grilled zucchini and onions to a plate, stacking them so the heat continues to cook them a bit. Grill the tortillas for about 30 seconds per side, until warm and slightly blackened. Wrap in foil to keep warm.
Remove the steak from the grill and let it sti for about 10 minutes. Slice the meat very thin across the grain.
To assemble the Fajitas: Pile 2 strips of steak and several pieces of zucchini and onion on each grilled tortilla. Drizzle with chimichurri sauce and roll it up, or leave the assembly to the crowd. Serve with sour cream and cheese if you like.
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