chim, chim, churri!

I went to an amazing eatery that was literally hidden away (took a good 5 minutes to find the door) in Smyrna last Friday called Local Three. We were greeted with the most fabulous Big Labowski painting upon entering the restaurant. Immediately my coworker and I started scheming on ways to get the painting out of the building undetected. Since I figured our plan would be foiled by alcohol and full tummies, I grabbed a snapshot of the magnificence.

Inspired by the fabulous dinner I had there, I decided to make an avocado chimmichuri for our steaks tonight. It came out a beautiful green color, and was very close to the one I had at the restaurant. Recipe as follows:

Ingredients:

• 4 garlic clove, peeled
• 1 jalapeno pepper, seeded and chopped
• 1 poblano pepper , seeded and chopped
• 1.5 bunch fresh curly parsley
• handful fresh cilantro
• 1/4 cup red wine vinegar
• 1 Tbsp balsamic vinegar salt (or kosher salt)
• evoo

Instructions:

1. throw all ingredients (except evoo) into blender
2. pulse blend and add evoo until you get desired consistency
3. taste and add any additional salt or vinegar as desired
4. seed and cut avocado into chunks
5. mix avocado into sauce and put on a steak!