Cherry Tomato Confit

On Sunday morning I went with a couple of my friends to an outdoor sculpt yoga class in a park. Now having had this experience, I am kicking myself for waiting so long this summer to join in with another hundred or so fellow yoga lovers to find zen under the canopy of a sunny, blue sky on a warm summer day. Already I am dreaming of making a trip out to Red Rocks in Colorado to take one of the summer series Saturday morning yoga classes held there. The views and elevation alone will more than likely take my breath away. With outdoor yoga classes essentially in my own backyard, why would anyone travel all the way to Colorado for one? If you have ever been to Colorado and/or to Red Rocks, you know the answer to that question. If you haven't been to one or the other, close your eyes for a moment and imagine the deepest blue sky. Now pair that image with doing something you love in an open air amphitheater surrounded by ochre sandstone mountains. Not there yet? Okay, now imagine pushing your body to its' physical limits in almost perfect weather conditions (aka sun and no humidity). Can you understand why I feel the urge to make this pilgrimage west just to take an hour yoga class? Would it help if I told you Colorado is my second happiest place on earth? 

But taking just one one outdoor yoga class next summer wouldn't be enough. I also plan to return to next year's outdoor summer yoga classes, the ones available within a twenty-minute drive from my house. Hopefully every one in the posse will be there with me. Like running, a great meal, or incredible bottle of win, going to yoga is always more fun when it's a experience shared with your friends. 

When you hear the word confit, one of the first words first coming to mind might be duck confit. And up until recently 'cherry tomato confit' was not in my culinary vocabulary. A word with French origins but with a Latin derivation (conficiere), confit means 'to preserve'. Used primarily as a method of preservation, the word confit could be applied to any kind of food cooked in oil or fat over a long period of time and at a low temperature. While our need to preserve foods has changed considerably over the last couple of centuries, our desire to optimize flavor might be a better characterization of food preparation in the 21st century. The flavorfulness of meats, garlic, fruits, and yes, even cherry tomatoes can be dramatically enhanced through the process of a long, slow, simmering or roasting process. With very little effort and a fair amount of time, you can create the most luxurious confits. And, with the abundance of those vine ripened cherry tomatoes now found in gardens and at Farmer's Markets, cherry tomatoes can be transformed into even sweeter, more delicate, and intensely flavorful bites of deliciousness using the methods of confit.

Ripe cherry tomatoes, garlic, fresh thyme, fresh rosemary, and some sea salt transform olive oil into liquid gold. And the olive oil, fresh herbs, sea salt and long, slow roasting process turn the cherry tomatoes into food for the gods. If you think these metaphors are simply exaggerations on my part, ones used only to encourage you to make this Cherry Tomato Confit, you would be partly mistaken. Yes, I want you to make it. But seriously I am not exaggerating. Not in the least bit.

Run, don't walk out to your garden to harvest your cherry tomatoes or to get to the next available Farmer's Market near your home to buy them. Heck drive 20 miles if you have to. There is less than two months of the summer tomato season left. Which means if you don't make this now (as in the next week) you won't be able to make it again and again in the coming weeks. And if you wait until the summer cherry tomato pickings are slim, you are going to be kicking yourself for the next eleven months for procrastinating.

It's been quite awhile since I put any of the recipes on the blog into the elusive 'last meal' category. This Cherry Tomato Confit has now been officially put on that list.

There are number of ways you can use this Cherry Tomato Confit. Here are some options: (1) Toss with pasta or spiralized zucchini, (2) Use in making Bruscetta, (3) Serve with loaf of a dense loaf of Italian or French bread, (4) Put on a cheese platter, (5) Serve as condiment with grilled meats, chicken or fish, and/or (6) Spread on top of crostini slathered in some burrata or herbed cheese. Or just eat them out of the pan or the jar. Note: The flavor of this Cherry Tomato Confit is amplified when it is warm out of the oven, warmed in the microwave or in a pan, or at room temperature.

More often than not, the time spent browsing through and/or reading cookbooks, cooking magazines, and foodblogs along with scrolling though Instagram for far too much time even I am willing to admit, has its' rewards. The recent discovery of Cherry Tomato Confit was like winning some kind of summer food lottery or finding the holy grail. This unearthing of this dish slightly lessened my guilt over my discretionary time priorities. The recipe shared below comes from a blend of multiple sources although I really have to give the inspiration credit to the Cherry Tomato Confit recipe from the foodblog ful-filled. And just as that one did for me, I hope my version of a Cherry Tomato Confit recipe inspires you.

Recipe
Cherry Tomato Confit (inspired from several sources)

Ingredients
2 pounds (900g) cherry tomatoes, washed, dried, and stems removed
1 cup extra-virgin olive oil
6 large cloves of garlic, peeled and left whole
6 sprigs of rosemary
8-10 sprigs of fresh thyme
Generous pinch of sea salt

Directions
1. Preheat oven to 250 degrees (F).
2. Place tomatoes and garlic cloves in a large (9"x12" or 9"x13") baking pan. 
3. Pour olive oil over and toss gently to coat.
4. Intersperse thyme and rosemary sprigs into the mixture, leaving some of them on top.
5. Bake for 2 hours at 250 degrees (F). Increase oven temperature to 275 degrees (F) and continue baking for 1 hour or until tomatoes look wilted but remain intact.
6. Remove from oven and remove herb sprigs.
7. Either let cool to room temperature before pouring the tomatoes, garlic and oil in tightly sealed jars and placing in the refrigerator for later use. Or use immediately. The Cherry Tomato Confit will last up 2 weeks in the refrigerator if kept property covered.

Notes: (1) Use a colorful combination of cherry tomatoes if you can find them or have them. Otherwise choose red cherry tomatoes. (2) Before using the refrigerated Cherry Tomato Confit, bring to room temperature. Alternately reheat to room temperature in the microwave on on the stove to reheat until warm. (4) To make the Pasta tossed with Cherry Tomato Confit, use 3/4 of the confit with one pound of pasta (or adjust accordingly to the amount of pasta used). In a large pan, add the cherry tomato confit to heat up. Add in the cooked pasta and cook until the sauce has coated the pasta and the entire mixture is warm-hot. Stir in 1/2 cup of grated parmigiano-reggiano cheese and keep on heat until the cheese is melted. Transfer to a large serving platter, top with additional grated and shaved cheese and fresh basil. Serve immediately.

Stormy day near the Broken Bridge, Florida Keys (July 2018)

Sweet and Spicy Refrigerator Pickles

The first time I went to the Brimfield, a six day antiques extravaganza in Massachusetts held three times a year, I was deliriously happy and overwhelmed, but on a mission. Antiques set up in tents across acres of open fields and ranging in both quality and price can cause even the most seasoned antiques collector's head to spin. While it can be both a physically and mentally exhausting day (or days if your resolve and pocketbook can handle it), it can also be exhilarating. Especially when you find something or many somethings making your heart race. Like an antique carpet in mint condition, or vintage dresser still with its original large, unchipped glass knobs, or pewter plates in perfect condition. My next trip to Brimfield will be in September. With my niece moving into her very first apartment near Boston, this time the mission will be to try finding both functional and decorative items to create the most beautiful living space possible. I only hope she knows what asking me to help her decorate her apartment means! And if by chance as we walk through the fields, I can find a few things to add to any of my collections, things I can carry back with me on a plane, we should both leave there deliriously happy. And she and her roommate will have the start of a fabulous living space.

When I decided to make these Sweet and Spicy Refrigerator Pickles I thought some of antique canning jars lovingly collected over the years might like to get some use. They have been sitting on shelves in a closet in a basement for awhile now. Seeing the light of day only occasionally.

The pickling cucumbers at this week's Farmer's Market were absolutely gorgeous. After buying several pounds of them, I could hardly wait to get home to start making pickles. If you have never had or made homemade pickles before, these Sweet and Spicy Refrigerator Pickles are the least labor intensive and best ones to start and maybe end with. They are slightly sweet, have a little bit of the kind of heat that sneaks up on you after your second bite, and have the perfect crunch. Even those who claim not to be pickle fans will find themselves eating them.

Making pickles, especially refrigerator pickles, is actually easier than you might think. But it all starts with buying the best pickling cucumbers you can find. Look for ones ripe but still firm and as unblemished as possible. Carefully wash and dry them before you begin cutting them into generous 1/4" rounds. Be sure to throw away the ends.

After the pickling cucumbers, the brine and aromatics are the two other critical elements to determining the pickles flavor. The base for the brine used to create these Sweet and Spicy Refrigerator Pickles is made with apple cider vinegar, water, sugar, and kosher salt. As much as we all like to tinker with recipes, changes made to pickle recipes could put your pickle making efforts in the 'effed up' category. If you don't have kosher salt or apple cider vinegar before you start making these pickles, take a quick trip to the grocery store. I promise that trip will be worth your time and energy. 

Intensifying the brine's flavor are peppercorns and mustard seeds. I used black peppercorns but you can also use the multi-colored variety. Before adding the peppercorns and mustard seeds to the brine, rough them up a bit with a mortar and pestle to make it easier for their flavors to be released in the brine solution. If you don't have a mortar and pestle, put them in a ziplock bag and pound them with hammer or mallet to slightly crush them. You don't want them pulverized, so don't put them in the food processor. They just need to be roughed up a bit.

In addition to the brine ingredients, these Sweet and Spicy Refrigerator Pickles even more flavor from jalapeño peppers, sweet yellow onions, dried dill, and a couple of sprigs of fresh dill. Slices of onion are first layered on the bottom on your canning jars, followed by your pickling cucumber slices. After cutting and seeding the jalapeño peppers, insert them along the sides of the jar. Note: Cut each of your jalapeño peppers into six pieces. Try putting your pickle slices in horizontally, but be careful not to pack them too tightly as you want the brine to be able two swirl around them. As you can see, some of my pickle slices were standing up and that's all good. Before adding the brine to the jars, top each jar with a teaspoon of dried dill.

To make the brine, place the apple cider vinegar, sugar, water, salt and ever so slightly crushed spices in a heavy bottomed medium sized pan. Bring the mixture to a boil over medium-high heat, stirring to ensure all of the sugar melts. Once the brine has reached a boil and all of the sugar has melted, begin ladling or pouring it into your prepared jars. Work to ensure each jar has the same amount of peppercorns and mustard seeds. There should be enough of the brine to completely cover all of the pickling cucumbers yet leaving at least 1/2" of space at the top of the jar. 

Allow the jars to cool (uncovered) for thirty minutes before topping with a spring or two of fresh dill sprigs. Then seal the jars with the lid and place in the refrigerator. Note: I gently shook each jar of the pickles before placing the refrigerator to help distribute the spices.

In only 24 hours your Sweet and Spicy Refrigerator Pickles are ready to be devoured. Use them as a condiment on sandwiches or burgers, serve as a side dish to grilled chicken/steak, put in a bowl on cheese or charcuterie board, or just munch on them as a snack. There are endless ways to enjoy them! Note: Pickles will keep in the refrigerator at least two weeks in their covered jars. But I seriously doubt they will last that long.

I have made these Bread and Butter Pickles and these Zucchini Pickles, but these Sweet and Spicy Refrigerator Pickles are my new favorites. They pack the most delicious flavor, have a great crisp texture, require no special canning equipment, and are incredibly simple to make. In other words, they are AWESOME! 

These Sweet and Spicy Refrigerator Pickles received the seal of approval from not only the pickle discerning person who shall remain nameless, but a half dozen of my friends. Would you believe it if I told you everyone ate the entire small tasting bowl of pickles before cutting into birthday cupcakes? Well it's TRUE! If you are looking for the most scrumptious pickle recipe, you have found it. Today is your lucky day! And an even luckier one awaits you.

Recipe
Sweet and Spicy Refrigerator Pickles (inspired from multiple sources)
Makes 3 quarts

Ingredients
3 pounds pickling cucumbers, cut horizontally into generous 1/4" circles (ends removed)
1 medium sweet or yellow onion, cut into slices
4 Tablespoons whole mustard seeds
3 Tablespoons whole black or mixed variety peppercorns
2 large or 3 medium sized Jalapeño peppers, seed removed, and each cut into 6 slices
3 cups apple cider vinegar
1 1/2 cups water 
2 cups granulated sugar
3 Tablespoons kosher salt
3 teaspoons dried dill
Optional: fresh dill springs

Directions
1. Clean and dry three quart jars. Set aside.
2. Evenly divide the sliced onion between the three jars. 
3. Equally divide the sliced pickling cucumbers between the jars. Pack horizontally as much as possible.
4. Slip the slices of Jalapeño peppers alongside the pickling cucumbers.
5. Top each jar with one teaspoon dried dill.
6. Place the peppercorns and mustard seeds in a mortar. Use the pestle to slightly crush the spices. 
7. In a medium sized heavy bottomed saucepan, combine the apple cider vinegar, sugar, water, kosher salt, and crushed spices to make the brine. Bring mixture to a boil over medium-high heat, stirring to ensure the sugar dissolves. 
8. Pour the brine evenly over the three jars, trying to evenly distribute the spices. Note: To help with the even distribution of spices, remove the spices using a small strainer or slotted spoon, and evenly spoon over each jar.
9. Allow the jars to cool for 30 minutes. Once the jars have cooled slightly (they should not be hot), top with a couple of sprigs of fresh dill, cover with their lids, and place in the refrigerator for 24 hours.
10. Open the jars and enjoy!

Notes: (1) Use one quart jars when making these pickles. If you have six half-quart jars, distribute onions, pickling cucumbers, jalapeño peppers, dried dill, spices and brine evenly. (2) If you like a lot of heat in your pickles, don't remove all of the seeds from the jalapeño peppers. 

Midwest Farmer's Market Finds (August 2018)

Strawberry Yogurt Cake

Earlier this summer one of the local nurseries had some of the most beautiful containers of strawberry plants. I really, really wanted to buy a couple of them. The idea of being able to pick fresh berries all summer long sounded simply irresistible. Yet, in spite of my romanticized notions around harvesting berries in my own backyard, I couldn't buy bring myself to buying them. And the reason for giving up my strawberry fields dream? The squirrels, bold little creatures with destructive tendencies and voracious appetites. Living in suburban area with a high density of trees means there is an even higher density of squirrels. The thought of any, but probably all, of the harvest from tenderly cared for strawberry bushes being consumed by the squirrels living in the trees surrounding our house was enough to make me remorsefully walk away from a summer of homegrown strawberries. When it comes to fresh berries of any kind, I prefer sharing them only with two-legged creatures. While I think of myself of having animal loving tendencies, I would be happy if I never saw another squirrel again for the rest of my life. Or at least within a hundred yards of my house. Hopefully I haven't alienated any of you who love all of God's creatures equally and you still have room in your heart for those of who don't.

The strawberries at Whole Foods this week looked as if they were just harvested. They were a beautiful color of re and ripe. I couldn't resist buying these sweet bites of pure deliciousness.

A few weeks I came across several recipes for a Strawberry Yogurt Cake. I was intrigued. Especially when I discovered some of these cakes were not made with any butter. Seriously, no butter! Could a cake made without butter be as good as or better than a butter batter cake? I had to find out. 

If fresh strawberries are still available in your neck of the woods, you need to make this Strawberry Yogurt Cake. It's one I would put in the categories of breakfast, brunch, hight tea, or afternoon snack cakes rather than one dinner party worthy. For those of you willing to admit you have had cake for breakfast before, you know a piece of cake makes for a great start to your day. 

Strawberries are used in both the cake and as a topping for the cake. The strawberries roasted as the cake bakes and the one macerated in a confectionary sugar/strawberry jam/preserve mixture deliver the best of both worlds strawberry flavors in a single cake.  

This would be another one of those easy to make cakes although there are a few details you need to pay attention to when making the batter. Beating the (room temperature) eggs, sugar, and vanilla until light, pale in color, fluffy, and almost triple in volume will take approximately 6 minutes. To create this cake's airy texture, you want to whip as much air and lightness into this portion of the batter as possible before gently folding in the olive oil, yogurt, and dry ingredients (flour, baking powder, and salt). As far as ingredients go, use whole milk (plain Greek yogurt) to optimize the cake's flavor (as there isn't any butter) and a good quality olive oil. Having a relatively high protein content, yogurt also contains casein, a protein which improves both the cake's moisture retention and volume. 

Some of the recipes I found for yogurt based cakes were made without salt. However, salt actually helps to round out all of the cake's flavors. In my world there is no such thing as a cake without some salt. Another of the discernible differences in the recipes were in the amounts of sugar or the sugar-eggs ratio. Recommended amounts ranged from as little as one half a cup to as much as a full cup. I decided to split the difference and made this cake using three quarters of cup of sugar.. However, next time I will increase the amount of sugar to one cup. This may be my own personal preference as everyone who tasted the cake loved the cake as it was made. Secretly I think they would love it more if it were made with one cup of sugar.

The batter for this cake is on the thick side. After scraping it into a 9" springform pan use an offset spatula or spoon to even out the top. I used somewhere between 10 and 12 ounces of strawberries for the cake itself. Press hulled and halved strawberries gently down into the batter. Don't worry as they don't sink too far down during the baking process. But you do want them to sink just a little so don't let them just sit on the top of the cake before you put it into the oven. Baking time for this cake ranges fro 25-35 minutes (my baking time was 33 minutes). 

As the cake cools, mix together the remaining 6 to 8 ounces of strawberries with some caster (or granulated) sugar and/or melted strawberry preserves/jam. As the mixture rests, the sugar melts and creates the most delicious juices. I used both sugar and the preserves/jam. Wait until you taste these strawberries! 

When the cake comes to room temperature, transfer it to a serving platter or cake stand and lightly dust with confectionary sugar before piling on the macerated strawberries. Note: Wait to add the confectionary sugar and strawberries until ready to serve.

This Strawberry Yogurt Cake tastes as good as it looks! Maybe even better! 

Don't let the summer come to an end before you make this Strawberry Yogurt Cake. You really don't want to have to wait until next year to taste it. 

Recipe
Strawberry Yogurt Cake (inspired from several sources including Anna Banana's Fresh Strawberry Yogurt Cake recipe)

Ingredients
2 1/4 cups (300g) all-purpose flour
2 teaspoons baking powder
1 teaspoon kosher salt
3/4 to 1 cup (150 to 200g) caster or granulated sugar (Recommend 1 cup/200g)
1 teaspoon vanilla
2 large eggs, room temperature 
2 teaspoons olive oil
1 cup (250 ml) plain, whole milk Greek yogurt (4.5-5% milk fat), room temperature
16 ounces strawberries, divided, hulled and cut in half lengthwise
Confectionary sugar, for dusting
2 Tablespoons strawberry preserves/jam, melted (optional)
Optional: Freshly whipped cream for serving

Directions
1. Preheat oven to 350 degrees (F). Line a 9" (23 cm) springform pan with parchment paper. Butter sides of the pan and top of the parchment paper. Set aside.
2. Sift together the flour, baking powder, and salt. Set aside.
3. In a standing mixer fitted with a whisk attachment, beat the sugar, vanilla, and eggs until pale and fluffy (approximately 6 minutes). Note: Mixture will almost triple in volume.
4. Using a spatula or wooden spoon, first fold in the yogurt and olive oil, Then carefully fold in flour mixture just it is blended in. Be careful to not over blend. Note: Mixture will be on the thick side.
5. Scrape the batter into the prepared pan. Smooth top with an offset spatula.
6. Press 10-12 ounces of the hulled and cut strawberries into the top of the cake.
7. Bake for 25-35 minutes or until a toothpick comes out clean when inserted into the center of the cake. 
8. Place cake pan on a cooling rack. Allow to rest for 5 minutes before removing the outer springform ring. Let cake cool completely.
9. Mix together the remaining 4-6 ounces of strawberries with either or both 1 teaspoon of caster or confectionary sugar and 2 Tablespoon of strawberry jam (slightly melted). Set aside to let strawberries macerate.
10. When cake has cooled, transfer to a platter or cake stand. Sprinkle the top with confectionary sugar. Spoon the strawberries onto the center of the cake.
11. Serve and enjoy. While cake is best eaten on the day it is baked, cover and store in the refrigerator to extend its' delicious life for up to 3-4 days.

Notes: (1) When serving the cake after it has been refrigerated, recommend heating it slightly in the microwave (15-20 seconds on high) to bring it to room temperature. Re-sprinkle with confectionary sugar before serving. (2) I let my yogurt sit out for approximately two hours before using. If it sits out any longer than two hours, it will begin to break down. (3) Serve with some slightly sweetened freshly whipped cream on the side. Both you and this cake deserves it!

Key West Lighthouse and Keeper's Quarters, built in 1825. Key West, Florida (July 2018)

Buttermilk Grilled Chicken with Chimichurri Sauce

Earlier this summer almost all of the urns in the front, side and back of the house were filled primarily with herbs this year. It wasn't so much a fortuitous decision as it was one primarily made due to indecisiveness. Not only couldn't I decide on a which white or blue monochromatic color scheme to have this year, I had waited longer than I should have to find the varieties of flowers I wanted. Due my procrastination the urns were filled with a variety of herbs and a few geraniums. A significant departure from the overflowing flower urn look I had been trying to achieve in years past. However, the basil, oregano, rosemary, parsley, sage, mint, thyme, dill, and chives have thrived, mostly because someone has religiously watered them (and that someone would not be me). Having out my back door access to fresh herbs has been both a luxury and blessing. Maybe one of the best urn planting decisions. Surprisingly I really don't miss my flower filled urns (well, maybe just a teeny tiny little bit). In looking ahead, I think mostly herb filled urns will be the intentional planting plan next year. 

While there have yet to be any mojitos made with the mint or pesto made with basil, the herbs have made frequent appearances in salads, on pasta dishes, in meatballs, and on crostini to name a few. And this past weekend they made the best Chimchurri Sauce. 

We grill a lot of chicken around here. But there is only so much excitement one can muster around a grilled seasoned chicken breast. Unless you plate it with fresh vegetables or on top of a salad, it doesn't have much of a wow factor on a plate. Marinate it overnight in a buttermilk mixture, grill it, cut into slice, top with a Chimichurri Sauce and now you have a weeknight dinner looking Saturday night dinner party worthy. 

We have heard about marinating then frying chicken, however, we often don't think of using that technique when roasting or grilling. Although it's not absolutely necessary for frying or grilling, marinating chicken in a buttermilk mixture tenderizes the meat as well as imparts flavor. Not only does buttermilk's slightly acidic quality help to tenderize the chicken, the enzymes in it help to break down the protein. Thus you end up with a more tender, moister chicken. 

Up until recently I always associated Chimichurri Sauce with grilled meats. Like with THIS Marinated Grilled Flank Steak. Why it took me so long to put the chicken together with this chimichurri sauce is anyone's guess. Once you taste these flavor combinations you too might find it hard to serve grilled chicken without it. Fresh parsley is the foundational herb in this sauce. This version used a combination of basil and oregano, garlic cloves, capers, sea salt, and olive oil. It literally comes together in minutes in a food processor. I like to let my chimichurri sauce rest (covered) for about an hour to let the herbs infuse even more flavor into the olive oil. With herbs in abundance in gardens, urns or at farmer's markets, this is perfect season for Chimichurri Sauce. 

Technically soaking the chicken breasts in a seasoned buttermilk mixture would be considered a brining process. If you have never brined chicken or a turkey, you will be surprised at how easy it easy. The chicken sits in a mixture of buttermilk, garlic, salt, pepper, and rosemary for at least 8 hours or (preferably) overnight (See notes below for additional, optional brining ingredients.) I like marinating the chicken in a flat dish versus a ziplock bag, but either way works. Just be sure to turn the chicken at least once during the brining process.

While your grill heats up, remove the chicken from the marinade and let sit on a rack to allow it to drain. Place your chicken breasts on a hot grill and cook until done. Cooking time will be dependent on the thickness of the chicken. These slightly more than one pound breasts took almost twenty minutes. Let your chicken breasts rest at least 5 minutes before cutting into thick slices and arranging on a (white) platter.

Then drizzle the Chimichurri Sauce down the center of the chicken and serve. Note: Recommend making a double batch of the sauce so you can serve some on the side.

Even the meat lovers amongst your family and friends will be impressed with this Buttermilk Grilled Chicken with Chimichurri Sauce. With the money you saved buying chicken over beef, buy some really, really good wine (something with a rating of at least 92 points) for an even more unforgettable meal. 

Serve the Buttermilk Grilled Chicken with Chimichurri Sauce with some a platter of some grilled or roasted vegetables and your favorite salad. Don't forget a basket of bread. This could easily become one of your favorite and easiest go-to weeknight as well as entertaining dishes. Seriously.

Recipe

Buttermilk Grilled Chicken with Chimichurri Sauce

Serves 6-8 

Ingredients
Chicken
2 to 2 1/4 pounds of skin-on or skinless, boneless chicken breasts
2 cups (1 pint) buttermilk
2 garlic cloves, crushed
1 teaspoon cracked black pepper
1 Tablespoon sea salt
2 Tablespoons chopped rosemary

Chimichurri Sauce
1/2 cup (10g) flat-leaf parsley leaves
2 Tablespoons chopped tender fresh herbs (e.g., basil, oregano, chervil, or cilantro)
1/2 cup (120 ml) olive oil, plus more if needed
2 garlic cloves
1 Tablespoon salt-packed capers, rinsed
Pinch of sea salt

Directions
Chicken
1. In a bowl, mix together the buttermilk, garlic, sea salt, pepper and rosemary.
2. Place chicken in a shallow bowl (or use a plastic ziplock bag). Pour mixture over the chicken. Tightly cover bowl and/or seal bag. Refrigerate at least 8 hours or overnight. Turn chicken over and/or flip ziplock bags at least once.
3. Remove the chicken and place on a wire rack (with a sheet pan underneath) to allow marinade mixture to drip off.
4. Place drained chicken breasts on a preheated grill. Grilling time will depend on the thickness of the chicken breasts. The one pound breasts used took approximately 20 minutes.
5. Remove cooked breasts from the grill and allow to sit for at least 5 minutes before cutting into 1/4" slices.

Chimichurri Sauce and Assembly
1. Place parsley, fresh herb of choice (I used a combination of basil and oregano), garlic and capers in a small food processor. Pulse until mixture is finely chopped.
2. Transfer mixture to a small bowl. Pour in olive oil and pinch of sea salt. Stir to combine.
3. Serve immediately, allow to sit up to an hour before serving, or store, tightly covered in the refrigerator for up to 5 days. If stored in the refrigerator, remove at least 30 minutes before serving.
4. Drizzle Chimichurri Sauce over sliced grilled chicken. Serve extra sauce on the side.

Notes: (1) Double the amount of Chimichurri Sauce. You can always store leftovers in the refrigerator. (2) If you are in a hurry, make the Chimichurri Sauce and just grill up some (non-buttermilk marinated) chicken breasts. (3) For a slightly sweeter marinade, add 2 Tablespoons of honey and 1/2 cup of vegetable oil to the marinade. (4) If you don't have a large white platter, get one. They are incredibly versatile and make food look absolutely beautiful.

Sunset at Mallory Square, Key West, Florida (July 2018)