Argentinian-Style Meat Board With Chimichurri...

Meet my meat board Argentinian-style!

My best friend's family over can only mean serving my best. Grilled steaks, chili sausages and shrimps wooden plank-presented and jazzed with the ever-so-scrump green goddess chimichurri sauce- a parsley and garlic oil condiment that elevates your churascos in a jiffy. Also fab on grilled firm tofu 🤗! Baste your meats with it and ladle on some to eat. Your taste buds will do a happy Latin dance 🎉🤤.

Authentic Chimichurri (cafedelites.com)

1/2 cup olive or avocado oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley (half a bunch)
3 to 4 cloves garlic, finely chopped
2 small red or green chilies, deseeded and finely chopped
3/4 teaspoon dried oregano
1 teaspoon coarse salt
Pepper, to taste 

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil. Ideally, let it sit for more than two hours.

Baste your meats with it and serve a couple of tablespoons atop your grilled meats.

The spread with sides of beer-battered fried asparagus, cucumber and tomato salad with miso-onion vinaigrette, vegetable crudites, simple lettuce and onion salad with avocado vinaigrette and corn on the cob.

From one meat feast to make the next... 🥩 grilled steak fajitas with weekend leftovers!

Everything from grilled peppers to side salads, anything that remained got remade for another hearty, colourful meal! Gotta 💚 it! More chimichurri yum!

Creative leftovers with steak fajitas!

On a very different but important note. One that has kept me insanely busy mainly mentally...

The all consuming journey of selling our house is sealed with this last bite out of it! A humbling experience, sometimes the Universe doesn't give you what you Want but what you Need. At the end of the day "it's not about playing not to lose, but playing to win!" And we Won 🔥!!! #trusttheprocess 

Yasss... this is what you call Eat Your House 🏡🤤🎉! Gladly with Gusto!! 💥

Thank you Roman @luxehomereno my incredible contractor for this AmaZing good luck cake he got customized by his talented Patissier friend @caYKery (chocolate layered with fresh strawberries). Just like you do with a wedding cake, I froze half to devour after we sell. It tastes Mighty Good and even better than fresh lol 🔥! To my Fantastic Award-Winning top producer real estate agent and long-time friend @jasonyeunglau We did it 💥!! So blessed to have you on this ride with us. Thank you for everything 💖🙏!

By CayKery

My family is so excited to move on and move into our new home next month 🏡... Another journey awaits us!

My quarantined shaggies lol

YASSSS 🤜💥🤛👊🔥!!!

Cucumber and Tomato Salad with Miso-Onion Vinaigrette...

It's well into summer 🌞! While days are long and really hot, it's important to keep hydrated and stay cool. Our eating has changed too... reaching for the Bbq for cheery grilled foods and refreshing cool sides to complement. Happy to announce that I have partnered with Produce Made Simple to promote Ontario Greenhouse Vegetable Growers (OGVG) by sharing one of my favourite summer sides with their local produce of cool cucumbers and tangy tomatoes.

Try them with this brilliant Japanese-inspired chunky dressing. Grated onion's sharpness is tempered by miso's delicate umami flavour imparting savoury sweetness without adding salt or sugar. Lifted with acidic rice vinegar and tart lemon juice and finished with creamy bodied avocado oil, it is super delicious to enliven our fresh green and red tasty friends. The key is to maximize the flavour infusion in cucumbers with a fun Japanese knife cut using the help of a ruler. Read on to see how.

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, see how-to images below
3 medium OGVG tomatoes, cut into wedges, then halved 
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds
Additional tool: a ruler

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

A handy ruler is used as a knife stop guard.

Grate the onion in the big hole grater.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for refreshing coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving. 

Note: Extra dressing can be refrigerated for up to 3 days!

Accordian slits for maximum flavour to seep in! This works well with mini cucumbers as coins- use a pair of wooden disposable chopsticks instead of a ruler. For regular cucumbers, cut in half for moon shapes.

This guy loves his juicy tomatoes and wanted to drink the savoury miso-onion sauce :).

What a salivation-inducing stunner!

A unique and tasty refreshing side to your fave grilled summer foods! Try it with yours!

Full Recipe:

Cucumber and Tomato Salad with Miso-Onion Vinaigrette
Serves 4 (Makes 3/4 cup dressing)

1 medium OGVG cucumber, prep as per below
3 medium OGVG tomatoes, cut into wedges, then halved
1 small onion, large grated (about 1/4 cup)
2 Tbsp. rice vinegar
1 Tbsp. fresh lemon juice
2 tsp. white miso
1/4 cup avocado oil
Pinch of salt and white pepper (optional)
Toasted seame seeds

Cook's Note: use any miso; the darker like red is saltier and more intense. Add a little first and adjust according to taste.

Mix the onions with vinegar and lemon juice. Dissolve the miso by mixing well. Whisk in the oil.

Prep the cucumber with a ruler as a stop guard, cut thin slices right across the top on a bias; then flip over to its bottom and do the same across. Remove ruler and cut into 3/4" coins. You will get cross accordian slits on its top and bottom to absorb maximum flavour! For thin long or mini cukes leave them as coins. For thicker cukes, cut them into moons. Their size should be uniform with the tomatoes.

Toss with some of the dressing to coat well. Refrigerate for an hour for coolness and to let the flavours meld and seep into the cukes. Sprinkle with sesame seeds before serving.