Saved by Bobby Flay

On Friday night we had such a decadent night out, we felt the need to recover the entire weekend. We sat at the Nobu sushi bar (a far better idea than getting a table) and had the chef create for us whatever struck his fancy. We have our favorites that we always order there: the jalapeno yellowtail sashimi is my absolute favorite; their rock shrimp is the Nobu version of mac and cheese; and the miso cod is the standard by which all other similar dishes are judged. The chef also created a phenomenal octopus, black salt, and lemon creation for us, in addition to a delicious smoky seared salmon/sesame oil plate. Outrageously good. Factor in several cocktails for each of us, plus additional drinks next door, and we were the epitome of indulgence that night. (I might still be recovering, in fact.)

On Saturday, then, it was time to be more realistic, all-American... sober. We made Bobby Flay's Argentinian burgers and bought baseball tickets in an effort to prove that not we're free-wheeling and big-night-outing all the time. Really, we're not. :-)

At any rate, the hamburgers were absolutely delicious. We served them with my favorite tzatziki potato salad, adapted from this recipe. Bobby Flay's chimichurri, used as a garnish for these burgers, is one I'll make from here on out. It's delicious on any kind of grilled meat. He makes it with cilantro sometimes, too, depending on the dish. But this traditional version knocked my socks off.

Bobby Flay's Chimichurri

Ingredients:
2 cups fresh flat leaf parsley leaves, packed firmly
1 tbsp fresh oregano leaves
4 large cloves garlic, peeled
1 tsp smoked sweet Spanish paprika
3 tbsp red wine vinegar

Directions:
Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil. Season with salt and pepper and process until smooth (just a couple of minutes). Scrape into a bowl and let sit at room temperature for 30 minutes before serving.

The sauce can be made 8 hours in advance, tightly covered and refrigerated until 30 minutes before serving.