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Chef Paul Mattison's
Mixed Grille Chimichurry (Argentinean Sauce) with Red Potato and Mushroom Hash
for two people

Mixed Grille Chimichurry Ingredients and Procedure
Ingredients 1/4 pound of U/10; /12 pound of filet mignon; two medium sized chicken breast, cut in strips; 1/4 pound of andouille sausage, cut into 1 inch slices; two tablespoons of olive oil; salt and pepper; eight 12 inch bamboo skewers soaked in water over night (or at least 1 hour)
Procedure place meat on skewers (two of each on one skewer, should fit), brush olive oil on all meat and seafood; season with salt and pepper and place on a hot grille; while that is grilling work on hash; make sure to turn meat every two minutes until chicken is completely cooked, about 10-12 minutes on grille.

Red Potato and Mushroom Hash Ingredients and Procedure
Ingredients 1/4 pound of red potatoes, diced into medium sized cubes; 1 cup of button mushrooms; 2 strips of bacon; 1 medium shallot, sliced; 1 teaspoon of fresh thyme leaves; 1 clove of garlic, sliced; 1 teaspoon of butter; two tablespoons of olive oil
Procedure In a medium sized pan, place olive oil; and add shallots, cook for one minute; add potatoes; stir constantly for about four minutes; add bacon, garlic, thyme, mushrooms and toss all together and cook for three minutes; season with salt and pepper; and finish with butter; set aside

Chimichurry Ingredients and Procedure
Ingredients 1 cup of cilantro; 1 cup of Italian parsley (leaves); 1/2 cup of oregano; 1/2 of one jalapeño; six cloves of garlic; 1/8 spoon of cayenne pepper; two teaspoons of red wine vinegar; 2 tablespoons of lemon juice; 1/2 cup of olive oil; salt and pepper to taste.
Procedure place all ingredients in blender or food processor, and process until pesto consistency and season with salt and pepper, set aside.
Plating place hash in center of plate; place meat (to make a Tepee) in a triangle and then pour the sauce on top.

Enjoy!

Chef Paul Mattison, Executive Chef and Proprietor of Mattison's"
®Chef Paul Mattison, 2008