mango jicima gazpacho

it's hot out there. like the back-of-my-knees-are-sweating kind of hot. so chill out with some gazpacho. into the food processor went: 2 mangoes, half of a medium sized jicima, 1 clove of garlic, salt & pepper to taste and a dribble of olive oil. refrigerate for about 4 hours, and ta-daah! i topped mine with my new favorite jack-of-all sauces, chimichurri.

mini open faced skirt steak sandwich

here's a new take of a churrasco. a pan seared skirt steak with caramelized onion, topped with a little (or a lot) of chimichurri, all topped on a baguette slice.