J'adore Le Creuset

I received my first Le Creuset piece as a wedding gift that I did not register for, but it quickly became one of my favorite gifts. I had no idea what the cast iron French oven was capable of and if I had known I would have registered for an entire set! So today I decided to add to my collection of one and purchase the grilling pan. I really wanted a better color than the greyish-beige color (it was the only option) but beggars cannot be choosers, and I had been begging for this! (They are pricey little things!)

I have to say, my cooking has vastly improved since I have been introduced to Le Creuset. I do not know if it’s because I have a lot more time to cook or because this item makes it impossible for me to burn anything. Either way, my life in the kitchen is better now because of it and I should be getting paid by them right now for writing this.
I thought I would share my first recipe with the new grilling pan. Bon appétit!

Chicken and shrimp with pancetta chimichurri

Chimichurri:

2 tablespoons plus 1 cup olive oil
8 ounces pancetta, cut into ¼ -inch dice
3 garlic cloves
1 cup packed fresh flat-leaf parsley leaves
½ cup fresh oregano leaves or 2 tablespoons dried
1/3 cup red wine vinegar
3 tablespoons fresh lemon juice (from 1 lemon)
Salt and freshly ground pepper

Chicken and shrimp:
6 (6 – ounce) boneless, skinless chicken breast halves
1 pound jumbo shrimp, peeled and deveined
2 tablespoons dried oregano
Salt and freshly ground pepper
Olive oil, for drizzling

For the chimichurri: In a small skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the pancetta and cook, stirring constantly, until browned, 6 to 8 minutes. Drain on paper towels. Set aside.

In the bowl of a food processor, combine the garlic, parsley, oregano, vinegar, remaining cup of olive oil, and the lemon juice. Pulse until smooth. Season with salt and pepper.
For the chicken and shrimp: Preheat a grill pan or a gas or charcoal grill.
Season the chicken and shrimp with dried oregano and salt and pepper. Drizzle with olive oil. Grill the chicken for 5 to 6 minutes on each side, until cooked through. Grill shrimp for 1 to 2 minutes on each side, until pink and cooked through.
Slice the chicken diagonally and arrange on a large serving platter with the shrimp. Drizzle with the chimichurri and sprinkle with pancetta.