Zhoug (Middle Eastern spicy herb sauce)

Zhoug is something that has grown on me over the years. Once I finally tried a good Zhoug recipe, I realized I had been missing out. This sauce goes great on Israeli Kabobs, Za'atar Grilled Chicken, falafels or even a simple grilled or roasted fish. The flavor is fresh from all of the herbs and you can control how much heat you want based on how many serrano chiles you add.

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Traditional Chimichurri

Now that grilling seasons is happening, I wanted to post this great recipe for chimichurri. Chimichurri is such a versatile barbecue season condiment. I love grilling any kind of meat or fish and then topping it off with chimichurri. I sometimes event add dollops to my grilled veggies too. You can make a very basic dish exciting by serving this alongside it. It is so easy to make chimichurri at home and I love this authentic recipe.
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Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce

I was looking for a recipe to spice up a standard steak. I was making a birthday meal for a friend and wanted it to be a little nicer than your average grill dinner. I found this recipe and gave it a whirl. The sauce is full of great flavors without being too heavy or rich (often the case with mushroom sauces). It's super easy to make and can withstand a bit of compromising. It's not a thick sauce, but rather a thinner sauce with mushroom chunks.

Gordon Ramsay suggests serving this over a t-bone steak, and since I'm not a steak specialist, I'd take his word on it. Of course t-bone steaks aren't available in my part of Switzerland, so I made this sauce for a sirloin. I imagine the sauce would also be great with chicken if you prefer not to eat red meat.

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