Chimichurri and some photo lessons

[Clark White]

So I started this little series because I think food photography is kinda fun...but then it occurred to me that it would be the perfect opportunity to play and learn with different apertures (the iris, not the program). I was using a tripod so shutter was a moot point. Light for the herbs is one of those sun tunnel skylights and I was shooting with a 100 2.8L. It was also an experiment in cooking as I'v never made Chimichurri before, but it's super easy and tastes AMAZING. :ylsmoke:

These first two are f2.8, which clearly provides way too shallow DOF. I wish I had caught this on the first go around, but it took my non photographer girlfriend looking at them on the camera to notice that it was way too extreme (way to pay attention me!). :sport_box




These next two are at f7.1. DOF is more fitting to the subject I think. But maybe I should have gone even higher? I was thinking blur the background to draw the eye to the herbs, but now I'm thinking maybe it would have looked better if everything were in focus?




Ahhhhh! A gremlin is trying to steal my shallot! I used some fill flash on this one, but think I should have held the flash at a higher angle.


Taken courtesy of my girlfriend, my hands were too covered in meat juice and carbon from the grill to handle my camera...


The final product! The sun had set, so I used flash for this. I should have focused on the front of the meat, and much more DOF. Maybe more of a straight down shot? But I kind of like the lower angle too...:beer:


I'm not entirely pleased with my setup for the shots. Different angle, different props positioned around the herbs, something. I'm not entirely sure what that something is though...thoughts?

Clark

 

[LaOutbackTrail]

I like 3 and 4 the most. And I agree with your statements on the last shot.

I think you pretty well nailed what [I think] you were going for. Then again, most of my photograph is almost all experimental... I have a basic idea of what I want and then go from there... I wont litter your thread with images, but I set out to take this pic with a very shallow DOF but ended up with this shot:

Sometimes more DOF is where its at. But, I generally like to shoot in smaller apertures... for my own tastes.

 

[Kcdude]

Enough pics...recipe? Skirt steak? Lower angle wins but a bit thin DOF. Notice the front of the steak is a bit blurred.....i want to see it oooozing juice, not blurred.

 

[Scott Brady]

WOW! Mmmmmm

 

[Clark White]

Yes, I used skirt steak. Recipe is as follows:
This is a combination of a number of different Chimichurri recipes I found. I mixed and matched quantities and specific ingredients to match my tongue. Some call for distilled white vinegar, some do not call for shallot's, etc. In Argentina every house has their own version, so I didn't feel bad not following any one recipe. A note about grilling; in Argentina when I had this it was always cooked on a grill very low over an open flame, rather than seared and then cooked at a lower temperature. This has the affect of lightly blackening and caramelizing the steak while leaving the inside nice and pink. I opted to put out the flames and have charcoal briquets in with the wood...next time around I will forego the briquets, more wood, and leave the flame when I throw the meat on. Only being 2-4min per side means it doesn't actually char the meat at all. I also used wood chips soaked in water for plenty of smoke.

Ingredients
Sauce
1 bunch flat leaf parsley, roughly chopped (1 cup, packed)
4-6 large garlic cloves roughly chopped (about 3 tablespoons, or to taste)
1/3 cup fresh oregano roughly chopped
1 teaspoon of a red pepper (I used New Mexico chili because thats what I have, but a color red chili to suit your taste buds/availability)
1 shallot
1/3 cup red wine vinegar
½ cup extra virgin olive oil
1 teaspoon salt
1 teaspoon pepper

2 lbs skirt steak (or substitute flank steak)
Salt and pepper, to taste

Instructions
Put all sauce ingredients into the bowl of a food processor or blender and blend just until everything is combined and garlic is very finely minced. Set aside.

Put steak in a non-reactive container. Lightly salt steak on both sides and let stand for 30min to 1 hour. Spoon 4 tablespoons of chimichurri sauce on top of steak and spread it around. Flip steak over a few times to coat. Marinate at room temperature for 1 hour or in the fridge for at least 2 hours or overnight. Allow steak to come to room temp before proceeding (about ½ hour out of the fridge) Preheat grill to high. Sprinkle steak with salt and pepper and grill for 3-4 minutes per side (5-6 minutes per side for flank steak), until it is lightly charred on the outside and medium rare inside. Let steak rest for 5 minutes before slicing. Slice against the grain. Spoon chimichurri on top or serve on the side. Enjoy!
Note: Sauce is best served at room temperature. It will keep for 2 weeks in fridge.

 

[nwoods]

LOL, I have a serious case of the munchies right now