Monday, August 13, 2012


The garden is "in transition" so I'm moving back inside to the kitchen.  I promise to have more from the garden after I've done a little overhaul and planted some late harvest veggies.  In the meantime, I thought you might enjoy some recipes.
Chimichurri, for those of you who have been living under a rock, is an Argentinian steak sauce similar to many salsa verdes out there.  It can be categorized as a salsa verde because well, it's verde, it's green and it is a sauce.  Every household in Argentina (and I'm certain many other South American households) makes its own version of chimichurri.  They change up the herbs, the vinegar, the seasonings and, of course, every person who makes it, thinks theirs is the best.  And, I, of course, think mine is the best! IS really, really good and most people who come to my classes where we make chimichurri really, really like it.
Chimichurri is primarily made for beef because Argentina is as well known for its cattle as well...Oklahoma...okay, and Texas.  But it is delicious served with chicken, shrimp, pork and along side starchy vegetables as well, potatoes, plantains, oh my, it's Heaven served with sauteed plantains.  But here is a photo taken of the dish I took to NYC when I auditioned for the new ABC cooking show.  This is grilled ribeye (perfect medium rare), patatas bravas (spicy sauteed potatoes), garden fresh tomato and onion salad and yes, chimichurri.  I, personally, think it looks luscious.
And, here is the chimichurri recipe.  This is one of those recipes that you really need to "make your own".  In other words, experiment with the herbs, seasonings, etc., until you get it the way you really like it.  This isn't rocket science, you know!  This is Cooking without a Parachute!
It will keep in the fridge for up to a week but I don't think it will last that long!

Makes about 2 cups

½ cup olive oil
½ cup red wine or Sherry wine vinegar
3 – 4 green onions, chopped
3 garlic cloves, smashed and peeled
1 tsp kosher salt
½ tsp black pepper
½ tsp crushed red pepper
2 cups Italian parsley, stemmed and chopped
1 cup cilantro, stemmed and chopped
½ cup fresh oregano

Combine first 7 ingredients in a blender or food processor and blend until almost smooth.  Add ½ of parsley, cilantro and oregano and blend until incorporated.  Then add remaining herbs and puree.  Can be made ahead, cover and chill.  Allow to come to room temperature before serving.

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