9/29/08

Chimichurri Sauce

“Chimichurri”

No, that wasn’t a sneeze. It’s the name of an amazing sauce…

Originating in Argentina, chimichurri sauce is thought to have its genesis during the 19th century. Most stories involve an English speaking colonist with a name along the lines of Jimmy McCurry that was hanging out in Argentina. Supposedly he made the sauce for some troops during the Argentine Independence and it was named in his honor.

Whether this is fact, remains to be seen…

What is known for certain is that this is one good sauce. Commonly served over grilled meats, chimichurri can also be used as a marinade before grilling.

One problem I found regarding chimichurri – there seems to be an endless variety of recipes. Of course I took it upon myself to find what I believe to be the definitive recipe…the target…simply the best! Enjoy…

Argentinian Chimichurri Sauce

· 1 cup chopped flat leaf (Italian) parsley
· 3 – 5 cloves garlic, minced
· 1 teaspoon salt
· ½ teaspoon freshly ground pepper
· ½ teaspoon chili pepper flakes
· 2 tablespoons fresh oregano leaves
· 2 tablespoons shallot, minced
· ¾ cup olive oil
· 3 tablespoons sherry wine vinegar
· 3 tablespoons lemon juice

Combine ingredients in a food processor and pulse. Serve with grilled steaks…

Keep in mind that this is really a guideline recipe. Adjust it as your palette requires. I use an entire small shallot and a bit more red pepper flakes and oregano, but the final ratios are up to you. Spoon this over some steaks fresh off the grill, serve with grilled potatoes and a glass of Malbec and you will have a smile on your face…

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