Garides (Shrimp) Saganaki is one of Audrey's favorite dishes (though no longer on the menu) at Zaytinya, one of her favorite restaurants in DC. This recipe is a surprisingly easy replica of that dish. It's fast and can be made mostly with ingredients we already have in our kitchen.

Makes 2 12" round pizzas.

This was the first recipe Jon learned from his Mom, because, damn it's good pizza!

Dough -- make about 2 1/2 hours before serving

1 package active dry yeast (2.25 tsp)
About 4 1/2 c. all purpose flour (have 6 c available for kneading/rolling)
1 tsp salt
1 1/2 c. water

In large bowl, combine yeast, 2 cups flour and 1 teaspoon salt. In small saucepan, heat water until very warm (120 to 130F.).
With mixer (or kitchenaid with paddle) at low speed, gradually beat water into dry ingredients until just blended.

Oh, how I learned to love a steak while honeymooning in Argentina.
Chimichurri, you are the secret.
So delicious.
And delightful.
You have brought me to the land of grilled meats.
And my grill-master husband thanks you.
Forever, and beyond.

Head of garlic (~ 10 cloves)
1/2 medium or whole small onion, chopped
1/3 cup chopped red bell pepper
1/2 bunch parsley, chopped
1 tsp dried oregano
1 tsp thyme
1 large bay leaf, crumbled
1/2 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp salt
1/2 tsp ground pepper
1/3 cup red wine and/or sherry vinegar
1/4 - 1/2 cup olive oil

Makes a lot. Halve for a more reasonable yield.

2 cups small "centroamerica" red beans.
1 small or medium onion
3 cups (700 ml) chicken broth
2 cups (350 ml) precocido / parbroiled white rice
½ teaspoon (2.5 ml) salt
1 Tablespoon (15 ml) vegetable oil 1-3 Tablespoon oil to fry the Gallo Pinto