Seattle Breakfast & Tasting Flight

A must read from Seattle Met for any of you who love the first meal of the day: The New Seattle Breakfast.


Like wine and the zoo?  Enjoy both at Tasting Flight at Woodland Park Zoo on both Thursday, June 28 and Thursday, August 9. Save $5 by purchasing tickets online.

News & Events

• Barrio is sponsoring "Heat Week," which is a jalapeno pepper eating contest from June 7-13. The first place winner will receive a tequila paired dinner for four people!  If you can stand the heat or know someone who can, sign up!

• Have a bike and like to eat? Consider participating in the third annual Spoke & Food event on June 26 from 4 to 6 pm. The concept is to ride your bicycle to a participating restaurant and enjoy dinner. Twenty percent of the proceeds will go to Family Works Resource Center & Food Bank.

While I couldn't be any less vegan, I think this is a cool opportunity for anyone who appreciates the vegan philosophy and is an animal rights activist. Sidecar for Pigs Peace is Washington's only 100% vegan store, and they rely on volunteers to make their operation run smoothly. The store is located in the U District on the corner of 55th and University Way.

Cilantro Chimichurri Chicken

This recipe is about more than just alliteration -- grilled chicken with an Argentinean twist. A traditional chimichurri sauce is made with parsley, so if you don't care for cilantro, simply replace it with parsley.  You can also blend half cilantro and parsley for a milder version.


I got the recipe from Eclectic Recipes, but as always, I added my own twists.

CILANTRO CHIMICHURRI

• a large bunch of cilantro, about 1 cup packed
• 2 cloves of garlic
• 1/2 cup olive oil
• 2 teaspoons red or white wine vinegar
• 1 teaspoon dried oregano, or 1 tablespoon fresh
• 1/2 teaspoon cumin
• 1/2 teaspoon red pepper flake, optional
• kosher salt
• pepper

1. Combine cilantro, garlic, vinegar, oregano, cumin, and optional red pepper flake in a food processor. Pulse until fine.
2. Turn food processor on and stream in olive oil. Season with salt and pepper to taste.

Instead of red pepper flakes, I added Tabasco. I also added about a tablespoon of lime juice.  Before I added the olive oil, I divided the sauce in half and rubbed my chicken with vegetable oil and half of the chimichurri (so it won't stick to the grill.)


You actually don't need to add olive oil to the sauce if you prefer a coarse herb mixture (think gremolata.)


Grill the chicken until it's done, then serve with a dollop of chimichurri and whatever side you choose. For this evening, I grilled corn on the cob and asparagus.