I Love Rick Bayless and his Mexican Chimichurri

Post image for I Love Rick Bayless and his Mexican Chimichurri

by Amy Flanigan on June 11, 2012 · 8 comments

Macy’s Great American Chefs Tour is embarking on a cross-country road trip, pairing the celebrity chefs of Macy’s Culinary Council with live cooking demonstrations, food tastings and a celebration of local culinary talent. Chef Rick Bayless hosted in San Francisco as part of the more than 15-city tour.

And I got invited to attend *claps hands wildly* 

Rick Bayless! Most people know him from winning the title of Bravo’s Top Chef Master with his authentic Mexican cuisine. But he also has a highly rated Public Television Series, seven award-winning cookbooks, Daytime Emmy nominee, winner of the Julia Childs IACP cookbook of the year award, and his cookbook Mexico—One Plate at a Time won the James Beard Best International Cookbook of the Year award in 2001. He’s owner of the award-winning restaurants Frontera Grill and Topolobampo, plus he has a line of products which include salsas, grilling sauces, and organic chips.

And if that isn’t enough, in 2007 he was awarded the Humanitarian of the Year by the International Association of Culinary Professionals for his work with local farmers. Rick and his staff began the Frontera Farmer Foundation in 2003 to attract support for small Midwestern farms. Each year, grants are given to local farmers for capital improvements to their family farms.

Hello. That’s some resume.

And? He’s so friendly, personable, and genuine! It was an absolute pleasure to be around him, truly.

However, because this cooking demo was being taped for a brand new show coming this fall to public television, I wasn’t allowed to take pictures. Boooo. But I did get a few take-aways I wanted to share with you all.

Rumor has it that he never travels without this lime juicer.

He confirmed.

I need to get one.

When buying avocados, make sure they have the “button”…

…it prevents air from getting in and turning the flesh brown.

And have you ever eaten a lemon cucumber?

He loves them. I’ll be at my local Farmer’s Market this Thursday searching…

He prepared for us an Herb Green Ceviche with Cucumber. Below is the recipe for the sauce, which he calls Mexican chimichurri. Isn’t it gorgeous?! Smear it on chicken before grilling or roasting, stir it into scrambled eggs, or add it to salad dressing and cream sauces. It can be stored in a covered container in the refrigerator up to a month.

Thank you to Liz and Britton at Be Everywhere Media for inviting me, Macy’s Culinary Council for hosting an excellent cooking demo, and thank you Rick Bayless for being so charming and real.

Mexican Chimichurri
Makes approx. 1 cup
Prep time: 20 minutes

Ingredients
• 1/2 head garlic, cloves broken apart
• 2-3 fresh serrano chiles
• 1 medium bunch cilantro, thick bottom stems cut off
• 1 small bunch flat-leaf parsley, thick bottom stems cut off
• 1/2 cup olive oil
• 2 teaspoons salt, plus more for seasoning

Directions
Set a dry skillet over medium heat. Lay in the unpeeled garlic cloves and chiles. Roast, turning frequently, until soft and blotchy brown in spots, about 10 minutes for the chiles and 15 minutes for the garlic. Cool until handleable, then slip the skins off the garlic, pull stems off the chiles and roughly chop (no need to remove the seeds.)

Place garlic and chiles in a food processor along with the cilantro (about 1 cup if packed), parsley (about 1 cup if packed), oil, and 2 generous teaspoons of salt. Process until nearly smooth (it will be pasty.) Scrape into a storage container and refrigerate until serving time.

(courtesy of Rick Bayless and Macy’s Culinary Council)

Print this recipeSave this recipe

 

Share

Leave a Comment

{ 8 comments… read them below or add one }

Mom June 15, 2012 at 8:57 pm

Thanks for inviting me to tag along with you for another fun afternoon of experiencing top chefs and some of their recipes. I’ll try this Chimichurri, even though I might be the only one in this house to partake.

Reply

Erin June 13, 2012 at 2:15 pm

Lemon cucumbers are to die for! My mother grows them and sells at a local farmer’s market. Seeing that beautiful picture makes my mouth water thinking about them!

Reply

Joanne June 12, 2012 at 4:05 pm

You’re basically a celebrity for being in the same room as Rick! Jealous. He’s one of my total faves. I need to seek out these lemon cucumbers…I have a feeling they must be magical.

Reply

kari June 12, 2012 at 10:10 am

I have admired Rick Bayless and his cooking for many years. I have one of his cookbooks and it is my Mexican food bible. His shows on Public Television are warm and inviting and so informative. He has his daughter , wife and other friends on with him. Makes him so personable and down to earth. Love everything I’ve seen him make with one exception…I don’t think I am a big fan of black corn fungus (Cuitlacoche)!! Haha

Reply

Jenna June 12, 2012 at 7:58 am

I’ve heard of Rick Bayless but never realized what a big deal he was! I’m glad to hear we was such a genuine guy too, and that you were able to go to this awesome event. I’ll have to check out his cookbooks at the library and give ‘em a whirl!

Reply

Bev @ Bev Cooks June 12, 2012 at 6:17 am

I’m SO jealous! I loooove Rick Baylesssssssaaaaaaa.

Reply

the wicked noodle June 12, 2012 at 5:22 am

I met Marcus Samuelson in DC last summer on the Macy’s tour! It was super fun. I’d LOVE to meet Rick Bayless; he’s one of my all-time favorite chefs. I was so happy when he won Top Chef Masters.
Thanks for sharing the avocado tip. I’d never heard that one before! And the lemon cucumber?!! LOVE!! I’m going to be on the lookout now!

Reply

Amy June 12, 2012 at 5:45 am

I met Marcus, too. He was so kind and engaging. Rick Bayless was like that also…they seem the type of chefs you could just sit at a kitchen table with and talk to for hours. Although, I’d sure like it to be their kitchen and not mine!

Reply

Previous post:

Next post: