Chimichurri

Baking is hard. You have to be reasonably exact with the measurements and proportions. Baking makes the novice cook (i.e. me) look like a doofus. Sauces, on the other hand, are great. Mess up? Add something!

Chimichurri sounds faintly exotic, but it’s even easier. No cooking involved whatsoever. And it gives a fantastic fresh herbal taste to steak, chicken, pork chops.

Put parsley and basil leaves and a little fresh mint in food processor.  Add oil, a touch of vinegar, juice of 1/2 lime or lemon. Chop fine. Taste. Add things you like to make it taste better: salt, pepper, maybe some cumin, garlic, coriander, maybe some cayenne or red pepper flakes. Or hot sauce. Or whatever. Not perfect? Mix, match and replace herbs with oregano, cilantro, whatever floats your boat. Parlsey and oil seem to be the only consistent ingredients in every recipe.

(Top Chef fans will recall the coolest dish last season was Sam’s fruit marinated in spicy mint chimichurri.)

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2 thoughts on “Chimichurri

  1. as much as i didn’t like the little whiner, i loved elan’s fideos, and have made it a few times already…i’m actually looking forward to the next season of top chef…

  2. Nice – fideos looked fantastic tho I’m not huge on shellfish.

    I’m with you, hoping the next season has grown-ups on it :) If they duff this coming year then I’ll probably give it up.

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