NEW ORLEANS —
Chimichurri Chicken
1 bunch of parsley, leaves, and tender stems
5 garlic cloves, peeled and chopped
1 shallot, chopped
2 Tbsp. oregano
½ tsp. each salt and black pepper
⅓ cup extra-virgin olive oil
2 Tbsp. red wine vinegar
Add parsley, garlic, shallot, oregano, salt, and pepper to a food processor; pulse until roughly chopped.
Scrape down the sides of the bowl then add oil and vinegar and pulse until a sauce comes together. Season with salt and pepper to taste.
¾ cup chimichurri
1 lb. chicken thighs, boneless
1 Tbsp. Creole seasoning
¾ tsp. kosher salt
Toss chicken with ¼ cup Chimichurri, Creole seasoning, and salt; cover and marinate in the refrigerator for at least 30 minutes or up to 12 hours.
Preheat grill to medium-high.
Brush grill grate with oil. Grill chicken thighs until charred and an instant-read thermometer inserted int he centers registers 165 degrees, 4–6 minutes per side.
For cooking on the stove, heat a large skillet over medium heat. Add a drizzle of oil to the skillet and cook chicken 4 minutes per side until chicken has reached an internal temperature of 165 degrees.
Drizzle chicken with additional chimichurri sauce and serve.
Key Lime Pie
CRUST
13 graham cracker sheets
2 Tbsp. granulated sugar
5 Tbsp. butter, melted
FILLING
28 oz. sweetened condensed milk
1 cup key lime juice
4 large egg yolks
1 tsp. key lime zest
Garnish: lime zest, quartered lime slices, macadamia nuts or whipped cream
Preheat oven to 350 degrees.
Using a food processor, pulse the graham crackers into coarse crumbs. Pour into a medium bowl and stir in the sugar. Add the melted butter and stir until combined. Pour the mixture into an ungreased 9-inch pie dish. Use your hand to pat down the crumbs into the bottom and up the sides to make a crust.
Pre-bake crust for 8 minutes. Remove from the oven and leave the oven on.
Whisk the sweetened condensed milk, lime juice, and egg yolks together. Whisk in the lime zest. Pour into warm crust.
Bake the pie for 18–20 minutes or until only slightly jiggly in the center. Remove from the oven and allow to cool completely on a wire rack. Once cool, cover and chill for at least 1 hour before serving.
Garnish as desired.
Store in the refrigerator for up to 1 week.