Chimi-Green-Sauce Recipes

Coconut Chicken with Charred Lemons

2 chicken breast (skin on)

15 oz coconut cream

½ lemon cut into ¼ inch rounds

¼ red onion sliced thinly

2 tbsp honey

3 clove garlic

1 sprig basil


  1. Marinate all the ingredients for 24 hours
  2. Pat dry the chicken
  3. In EVO sear in medium heat the chicken skin side down until golden brown
  4. Flip over and cook in a 350 degree oven until 160 degrees
Charred Lemons

2 lemons

  1. Slice the lemons into ¼ inch rounds
  2. Grill the lemons until it’s charred


NY Strip Steak with Crispy Fingerling Potato and Grilled Pineapple Arugula Salad

8 oz NY strip or any good cut from the cow

1 sprig thyme

3 tbsp unsalted butter

2 piece of garlic

¼ cup EVO


  1. Liberally season the steak with salt and pepper
  2. In a hot pan cover the bottom of the pan with EVO
  3. Pat any moisture on the steak and pan sear until it’s evenly brown on one side
  4. Flip the steak over and brown on the other side
  5. Throw in garlic, thyme, and butter
  6. Spoon the butter over the steak until it turns brown
  7. Throw the steak in a 350 degree oven until the internal temperature is 125 degrees
  8. Pull out the steak and let it rest for 10 mins


1 qt fingerling potatoes

1 sprig rosemary

2 piece garlic

3 tbsp garlic

¼ cup EVO

  1. In a pot cover and potatoes cold water (throw in a handful of salt)
  2. Cook the potatoes until it’s soft but not mush
  3. Drain the potato and cool in the fridge
  4. After the potatoes have been chilled cut them in half lengthwise
  5. In a cold saute pan cover the bottom of the pan with EVO
  6. Place the potatoes faced downwards (where the flat side of down)
  7. Throw in the garlic and rosemary
  8. Cook the potatoes until they are golden brown and throw in the butter
  9. Drain the fat and generously season with salt and pepper

Pineapple salad

1 ripe pineapple

1 cup arugula

1 radish

½  lemon

2 tbsp EVO

  1. Cut the top and bottom of the pineapple
  2. Then cut the outer layer and cut into ½ inch rounds
  3. Grill the pineapple rounds
  4. Toss the arugula in lemon juice and EVO


Pan seared sardines with Pomodoro and Potato Chips


5 pc sardine (scaled and gutted)

  1. In a hot pan sear the sardines on both sides until cooked through.


5 pc garlic cloves (crushed)

¼ cup EVO

8 oz tomato puree

¼ cup cherry tomatoes (cut in half)

  1. In a pan in medium heat cook the garlic in EVO until golden brown
  2. Remove the garlic and cook the cherry tomatoes down
  3. Add tomato puree and reduce until sauce consistently
  4. Season as needed

Potato Chips

1 pc russet potato

2 qt canola oil

  1. Peel potato
  2. Slice potato thinly on a mandoline
  3. Soak the sliced potato in water to release the starch
  4. Dry the potatoes in a towel and fry in canola oil in 300 degrees until golden brown

Shrimp with gem and radicchio salad

8 pc shrimp (peeled and deveined)

1 head gem lettuce

¼ head radicchio (cut bite size pieces)

½ cup arugula

8pc cashew

¼ cup charred corn

½ pc lemon (juiced)

¼ cup EVO

  1. Season the shrimp with salt and pepper. In a pan in medium heat sauté the shrimp until cooked through. Then toss the shrimp in a bowl with the chimichurri.
  2. Mix all the other ingredients. Toss with lemon juice and EVO. Season as needed.
  3. Place the shrimp on top of the salad and enjoy.


Half chicken with Parsnip Puree and Pecorino Brussels Sprout Salad


1 whole chicken (3.5 lbs) (have the butcher debone the chicken in half)

¼ cup EVO

  1. Heat your oven to 350 degree. Season the chicken. In a hot pan cover the bottom of the pan with EVO. Skin side down sear the chicken until lightly brown. Cook the chicken in the oven skin side down till the temperature reaches 160 degree.

Parsnip Puree

3 large parsnip (peeled and cut into large pieces)

¼ pc Spanish onion

3 clove garlic

1 qt milk

  1. Combine all the ingredients in a pot and cook until soft
  2. Blend the parsnip, onion, and garlic with some of the liquid. It should be a nice thick puree.

Brussel Salad

10 pc brussel sprout

1 handful Pecorino Romano

Add Chimichurri

  1. Slice brussel sprouts thinly
  2. In a mixing bowl. Toss brussel sprouts, pecorino, and chimichurri