Featured Post

Parsley-Garlic Chimichurri Recipe

Update: Somehow this post was deleted.

Before reading, check out this post: Chimichurri: Debunking The Myths

Parsley-Garlic Chimichurri

When it comes to a simple parsley-garlic chimichurri, I’ll usually chop up a large bunch of parsley, mince some garlic, sprinkle salt and pepper, and then mix all of that with oil, vinegar, and water. The amount of garlic cloves may vary as well as the ratio of liquids–sometimes I leave out the water. After a few adjustments here and there, for taste, I’ll split the mixture in two with one getting a heavy dosage of hot pepper flakes for those who like a little heat. That’s about it. Parsley and garlic are the stars and no one else is going to steal that show–the pepper flakes hardly affect the flavor.

I’ve been reading through “Barbecue! Bible : Sauces, Rubs, and Marinades, Bastes, Butters, and Glazes“, by Steven Raichlen, quite often lately to gather a few ideas for recipes to use with smoking or grilling. One of the recipes in the book is a parsley-garlic chimichurri recipe that I’ve probably passed a few hundred times but never really looked back on since day one. Nothing is wrong with it, mind you, and it’s not one of those ‘add chopped chiles to ketchup for an authentic sambal type of recipe that often loathe. This chimichurri recipe looks as authentic as any. I’ve seen mirrors of it in Argentina and that’s part of the reason why I never gave so much as another glance–nothing new. Sure it is different from my parsley-garlic version in that a little minced onion and a pinch of oregano are added to the mixture, but I’ve added those ingredients before, only in different proportions.

About a week ago, while trying to perfect my signature spice rub, all sorts of thoughts about proportions where swirling around my head while thumbing through Steven’s book. When passing the chimichurri recipe for the 436th time, I thought about trying it out with his exact proportions. Maybe this version makes one heck of a chimichurri.

Well, I made it. The outcome? Delicious. The “less is more” mantra definitely applies to the small amount of onion and oregano. Although, I did have to decrease the oil and increase the vinegar just a bit, but I’ll explain that in the recipe.

Parsley-Garlic Chimichurri
This recipe is adapted from Steven Raichlen’s Chimichurri recipe (click link for original)

1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil

Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while taping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

Note: Not all large bunches of parsley are equal so you may have to adjust the liquids a bit. I left out a few tablespoons of oil. Also, I added an extra tablespoon of vinegar to add a little zip. Oh, and you might want to eat this on a day when you won’t have to socially interact with anyone face to face

Don’t just use this recipe as a table-side condiment, the opportunities are endless. Use as a marinade. Use when cooking fish. Use with roasted vegetables. Also, a few spoons added to a basic salad vinaigrette works wonders as well.

I have another chimichurri recipe posted here.

If you are unfamiliar with Steven Raichlen, he’s an award-winning author of numerous books, tv host, and teacher who practically lives and breathes all things related to barbecue. So much so, that he even traveled extensively around the world for four years to learn what barbecue means to everyone else.

    www.flickr.com

Site Issues: Why Are You Republishing Old Stuff?

Just a note to anyone wondering why old posts are appearing as new and some posts are missing: The site has had some issues with the database and about 20 posts were dropped. Luckily the majority of those were in categories not really relevant to the main focus of the site but I do want them back up. If I can’t restore them through the db, I’ll just re-add them as if they were new.

Provoletera Plate: For Gooey Morsels Of Provoleta (or any other cheese)

Cheesy Provoleta with Oregano and Aji Molido

Here is a tip. If you spot an unfamiliar object, just make assumptions about its purpose. Do not allow curiosity to get the better of you. There is no need to dig deeper by searching for a label or, say, seeking out someone more knowledgeable. When finally stumbling upon its true purpose, you can sit back and reflect on how you wished you knew about it sooner. Give it a try. It works with people too. …

Homemade Casancrem – Queso Blanco – Queso Crema

IMG_4051 Anyone who has spent considerable time in Argentina, preparing their own meals or dining at modern restaurants, has probably come across queso blanco (white cheese) or, as some may refer to it, queso crema (cream cheese) during their stay. Before I go further with this, hold on second. I may be repeating myself here, but I really wish that food scholars, historians, and top chefs would get together to form some sort of Argentinean authoritative collection similar to Larousse Gastronomique. Maybe there is one, …

Mellowing The Onions

Salted Onions
Often when we judge the traditional authenticity of a cuisine or recipe, we look at what ingredients are used and generally, how the dishes are prepared. What many of us may tend to ignore, or perhaps fail to seek out, are the personal touches or traditions that give an additional boost of authenticity to certain special recipes. Tips and tricks passed down through generations or swapped among friends at a Sunday get together. Techniques that, while usually simple to carry out, add more depth …

Chimichurri: Debunking The Myths

Continued from Food And Cooking In Argentina: Setting A Few Things Straight

Quick Summary: Chimichurri does not have to be a bright green fresh sauce. The whole population does not enjoy drowning their meats and marinating everything with the tangy mixture.

While I could probably write a book pointing out how many times chimichurri is misrepresented in the media, here are a few points that are increasingly on the rise:

Serve immediately or use within a few days

A vibrant, bright green sauce

Argentineans love to use chimichurri on everything

Although there is nothing inherently wrong with the first two points, chimichurri can be a …

The Gaucho Steak

Continued from Food And Cooking In Argentina: Setting A Few Things Straight

Quick Summary: Grilled steak with chimichurri is not called a gaucho steak in Argentina.

Often refers to grilled steak that is marinated, basted, or served with chimichurri. Restaurants that either offer a mix of various Latin American cuisines or those that want to take advantage of chimichurri’s popularity might have this item on the menu. Celebrity chefs and cookbook authors also enjoy offering a recipe to the population when they cover Latin America or Argentina or, as with restaurants, to take advantage of chimichurri’s popularity. This then trickles down …

Food And Cooking In Argentina: Setting A Few Things Straight

One of my main objectives with this site is to explain to those who are interested, Argentinean cuisine at the household level. The recipes or methods of cooking one might not experience or view on their visit to Argentina or in some form of media. Sure I tend to stray at times or come off as a hypocritical ass, but I try to stick to that objective as much as possible. The cuisine, ingredients, and cooking styles may vary from region to region or from town to city but I try to find the common similarities and present a general …

Niños Envueltos – Stuffed Meat Rolls

Niños Envueltos Katie Alley, of the wonderfully written blog Seashells & Sunflowers, is sharing with the readers of Asadoargentina.com her delicious recipe for niños envueltos. Katie, who moved from Philadelphia to the seaside city of Necochea, Argentina, has a passion for sharing recipes passed through the generations of her Argentinean boyfriend’s family. In addition to the beautifully photographed presentations of her recipes, you can discover the joys and difficulties one faces on such a large move to a different country and culture. She also posts resourceful information on Argentinean food & travel as …

Beer: Cerveceria Cape Horn

Cape Horn Pilsen My wife brought me a sampler box of three beers–pilsen, pale ale, and porter–from the Cerveceria Cape Horn when she was in Ushuaia this week. I should have picked up a few bottles on previous trips but I kept failing to remind myself before heading back home each time. I’m not sure how long they have been around since I only noticed their bottles in stores on a trip last year. The label has an email account from a national ISP so no help from a web site giving out that …