Valley restaurant a dream come true for Rosalie Davidson

Favorite Recipes

Argentine Chimichurri Sauce

This sauce is on the menu at Storytellers served with flank steak. It’s similar to pesto and is as common in Argentina as ketchup is here.

2 cups parsley, rough chopped

1/4 cup garlic, minced

1/4 cup shallots, minced

1/2 tablespoon oregano

1/4 teaspoon cayenne

2 tablespoons black pepper, coarsely ground

1/2 tablespoon salt

1/4 cup white vinegar

14 cup extra-virgin olive oil

Blend all ingredients, except oil, until pureed, about 2 minutes. Pour ingredients into a bowl and stir in oil. Brush on grilled or roasted game and meats. Store in the refrigerator.

Green Chile Sauce

The following two recipes for Green and Red Chile Sauce are Chef Alejandro’s own creations. He combined the best of recipes from San Angelo, El Paso and Mexico.

He advises, "Hatch green chiles have more flavor than Anaheims, which taste like they’re still trying to become chiles."

10 fresh Hatch green chiles or poblano chiles - roasted, peeled seeded and diced

1 cup onion, diced

4 cloves garlic, minced

1/4 cup cilantro, chopped

2 tomatillos — husks removed, washed and diced (some stores sell them with the husks off)

3 cups chicken stock

1 teaspoon oregano

1/4 teaspoon cumin

3 tablespoons oil

3 tablespoons flour

Salt and pepper to taste

Sauté green chiles, onion and garlic together until soft and aroma is released, about 2 minutes. Add cilantro and tomatillos and cook for 2 more minutes. Blend sautéed ingredients with half the stock in a blender until smooth, adding oregano and cumin while blending.

To make a roux: Cook oil and flour over medium heat, while whisking, until it turns a blond color. Pour blended ingredients, remaining broth, salt and pepper into roux while whisking. Serve over enchiladas or stew either beef or pork in the sauce.

Makes approximately 1 quart.

Red Chile Sauce

10 dry red chiles, seedless (Mojave brand in cellophane bags at the supermarket (not hot Arbol) or they are also in chile ristras)

1 cup onion, diced

4 cloves garlic

3 cups chicken stock

1 teaspoon oregano

1/4 teaspoon cumin

3 tablespoons oil

3 tablespoons flour

Salt and pepper to taste

Boil chiles, onion and garlic in the chicken stock for 10 minutes, covered. Add the chiles, onion and garlic to a blender, reserving the liquid aside. Blend ingredients, adding oregano and cumin while blending. Thin out blended ingredients with the reserved stock, until smooth, and set aside.

To make a roux: Cook oil and flour over medium heat, while whisking, until blond in color. Add blended liquid, salt and pepper to roux and simmer for two minutes; then strain. Serve over enchiladas or stew either beef or pork in the sauce.

Makes approximately 1 quart.

Homemade Pasta

10 cups flour, sifted

2 teaspoons salt

1 egg

1-1/2 cups extra-virgin olive oil

2-1/2 cups water

1 cup flour

Blend flour and salt on low in a food processor. Add egg and blend; then add 1 cup oil and blend. Add all the water slowly and blend. Add 1/2 cup oil and blend until it forms a ball.

Dust table with 1 cup flour. Remove pasta to table and knead until it is all the same color, 3 minutes or so. Let rest 30 minutes.

Roll out into a sheet. Then roll up into a cylinder and slice to desired width of pasta. Or put through a pasta machine. Cook pasta in boiling salted water until al dente as follows: Remove a strand and bite into it. When the center just loses its raw whiteness but the outside remains firm to the bite, it is al dente or "to the tooth." Drain in a colander and use in favorite dish. Dry or freeze any leftovers.

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