Nothing more Argentine than Chimichurri
11:58 AM
Welcome! Here is my very first post...So exciting!
I thought long and hard about what I should feature first from the great Argentine cuisine.
What is truly Argentine? Of course! Chimichurri!
I thought long and hard about what I should feature first from the great Argentine cuisine.
What is truly Argentine? Of course! Chimichurri!
Unknown in the US until a few years ago, Chimichurri has been a staple in Argentine cuisine for many decades.
There, cows graze on the fields and feed on beautiful green grass. The flavor and tenderness of their meat are hard to describe. Beef doesn't need any other seasoning other than salt to be absolutely, jaw-dropping amazing. Yet, Argentines love to pour Chimichurri over their cooked meats (and everything else).
Each family has the "best" secret recipe. It's on the table at any steakhouse. A-1 sauce? No way. Chimichurri is KING for Argentines.
Each family has the "best" secret recipe. It's on the table at any steakhouse. A-1 sauce? No way. Chimichurri is KING for Argentines.
Chimichurri is a fresh, oil-based mix of herbs and spices with a tad of 'kick' from red pepper flakes and garlic.
So how do you prepare Chimichurri?
Unlike most recipes you will see on the Food Network, traditional Argentine Chimichurri is not made with cilantro. In fact, I don't remember one single Argentine recipe of any kind that has cilantro! It's just not a common herb down there. It's made with Italian flat leaf parsley.
Here is my mother's recipe:
In a glass jar add:
1 tablespoon dried oregano
1 tablespoon red pepper flakes
3 garlic cloves, finely chopped
1/2 cup finely chopped fresh Italian flat-leaf parsley (leaves only, no stems)
1 teaspoon salt
1.5 tablespoons red wine vinegar
Add about 1/2 cup of oil. Use a neutral-flavor oil, such as Canola.
I personally use 1/4 cup olive oil and 1/4 canola oil, but some believe olive oil may be too overpowering.
Cover the glass jar with a tight fitting lid and shake for 30 secs or so.
I personally use 1/4 cup olive oil and 1/4 canola oil, but some believe olive oil may be too overpowering.
Cover the glass jar with a tight fitting lid and shake for 30 secs or so.
The ingredients should be throughouly moistened with the oil but the end product shouldn't be too runny.
A thicker, heavier final mixture is best.
Try it as dressing for salads or as a base condiment for your sandwich bread (if you like Mayo, mix it with it and slather over your bread). Of course, it's fantastic over beef or even chicken.
If you are a vegetarian, then try it over spaghetti. It adds depth of flavor to any food that may be considered "blah" otherwise (no kiddng!)
Enjoy.
Buen provecho!
1 comments
OH MY GOSH! THE EXACT KIND OF CHIMICHURRI RECIPE I'VE BEEN LOOKING FOR. YAAASSSSSSS!!!!! THANK YOU!
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