Chef Parke has a taste for simple and delicious food.

With that in mind, we thought we'd share his favorite Father's Day recipe, which he will also be featuring at Macy's Union Square on Saturday, June 11th at 2pm. 

Chef Parke will be showcasing a Spaetzle Gratin & Chimichurri Sauce at the Macy's event June 11th. The extra and real Father's Day gift will be the flashback to Chef Parke's feature in Fine Cooking - and his delectable recipe for a grilled Porterhouse. The perfect pairing to the delicious Spaetzle and Chimichurri . Let's start with the Chimichurri Sauce. 

Chimichurri Sauce:

  1. 1 1/2 cups coarsely chopped flat leaf parsley
  2. 1 cup coarsely chopped cilantro
  3. 3/4 cup extra virgin olive oil; more as needed
  4. 2 medium cloves garlic, coarsely chopped
  5. 1 small jalapeno, stemmed and coarsely chopped
  6. kosher salt and freshly ground black pepper
  7. 1 TBS sherry vinegar; more to taste

Put the parsley, cilantro, olive oil, garlic, jalapeno, 1 tsp. salt and 1/4 tsp pepper in a blender and blend to make a coarse puree, adding more olive oil as needed. Transfer to a small bowl and stir in the vinegar. Season to taste with more salt and vinegar, if needed. The chimichurri will keep, covered in the refrigerator for 1 week.

Next we have the recipe for the Spaetzle. For those of you unfamiliar with what this is exactly, It is technically an egg noodle originating in Southern Germany & Austria and Switzerland and Hungary. This version is a baked Spaetzle and is delicious.

Spaetzle Gratin:

  1. 7 1/2 cups all purpose flour
  2. 3/4 teaspoon baking powder
  3. salt & pepper
  4. 1/2 Nutmeg, ground
  5. 6 eggs
  6. 4 cups milk
  7. Heavy cream
  8. Fontina Cheese

Sift dry ingredients together. Mix wet ingredients together. Fold wet into dry. Beat batter to form gluten. Let rest for one hour before making. Over a pot of boiling water load your spaetzle maker (or a collander with small holes) with dough and drop batter through holes into the water. Cook for ten seconds and then scoop out spaetzle with a spider skimmer and toss with olive oil; let cool. Once all of the batter is made, heat a non stick pan over high heat. Saute the spaetzle in oil and a touch of butter until lightly brown. Deglaze the pan with creama nd add grated fontina cheese. Adjust seasoning and pour into a buttered baking dish. Repeat this until your baking dish is full, then place in a 400 degree oven to reduce the cream and brown the top of the gratin. Remove from the oven and serve hot with your favorite steak and chimichurri sauce!

 

And HERE, is that amazing steak recipe featured in Fine Cooking circa 2014. 

Chef Parke and his grill under the Bay Bridge.

Chef Parke and his grill under the Bay Bridge.