Wednesday, May 8, 2013

On the Menu: Argentinean Food

Yum.

Yep, that one word sums up the recipe for today.  "Fresh" could be another.  We made the Argentinean sauce/marinade/condiment called Chimichurri and, boy, was it GOOD!  There were a few tasty options we could've made - empanadas, chorizo sausage, a dish called  Locro, with corn, beans, meat, bacon and other ingredients, but we went with the basics.  As you can see by the tongue-in-cheek food pyramid, they eat a lot of meat in Argentina. 

Asado cooked on a parrilla
 The chimichurri sauce is traditionally served with grilled steak and is always available at an "asado", or barbeque.  It would be a great marinade for chicken or a sauce for fish or vegetables.  In fact, since I made it 2 days ago, I have used it on everything.  I even put it on my scrambled eggs this morning!  There are general recipe guidelines but proportions and ingredients can be changed to make it your own.  So here is how I made mine, I hope you enjoy it.


Chimichurri Sauce
For the recipe you will need:
  • 1 cup flat leaf (Italian) parsley
  • 1 cup cilantro
  • 4 -5 cloves of garlic (or less)
  • 2 T chopped fresh onion
  • 1/2 cup olive oil
  • 2 T apple cider or red wine vinegar
  • juice of 1 lime
  • salt and a dash of red chile flakes
1.  Using a food processor (or knife) chop the garlic and onions until very finely chopped.
2.  Add the cilantro and parsley and process until the herbs are finely chopped but not pureed.
3.  Transfer it to a bowl and mix in the rest of the ingredients.
4.  Let refrigerate for awhile to let the flavors combine and then use this stuff on EVERYTHING!!! 


It's so healthy and light and herb-y!  I think it would be really good on a fish taco!!  In fact, I know what I'm making for dinner tonite.
Make a bowl of this to serve at your next asado and just wait for the recipe requests...or you can direct them here :)

1 comment:

  1. mmm. I love chimichurri. Fish tacos sound wonderful!!

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