Scott Crocker

Scott Crocker

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The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes (it is the traditional base for paella). Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento-stuffed olives. Saffron gives the rice its warm yellow hue.

The bold flavors of saffron, bay leaves, and garlic infuse Valencia rice, a Spanish variety perfect for slow-cooked dishes (it is the traditional base for paella). Here, the grains are cooked up with golden-brown chicken thighs and garnished with pimiento

Argentinean chimichurri made with chopped fresh parsley, oregano, garlic, olive oil, vinegar, and red pepper flakes.

Chimichurri is a green sauce used for grilled meat, originally from Argentina. This basic version uses fresh parsley, oregano, garlic, oil and vinegar and a little bit of chili pepper. It is wonderful with a grilled flank steak.