Picnic Crostini with Roast Beef, Chimichurri, and Quail Egg
These appetizer-size crostini are made with baguette slices and quail eggs, but you could easily make a meal-size version with a wider loaf of bread and fried chicken eggs.
Here’s a version of chimichurri that leans Mediterranean, with the inclusion of rosemary and a little balsamic vinegar. It’s great on beef as well as bison.
Las Vegas chef Rick Moonen grills a whole fish in a grill basket so it keeps its shape, using chimichurri for both seasoning and for a sauce at the table.