Comments on: Oven Roasted Vegetable Chimichurri Recipe

By: Lita

Lita — Thu, 10 Jun 2010 10:53:15 +0000

Hey, I just came across this recipe and wonder if this goes a little way toward the pebre I talked about. I will try it and see. I can see that roasting the veggies may bring out that smooth and sweetisg taste.

Thank you!

By: Asado Argentina

Asado Argentina — Fri, 13 Mar 2009 21:52:27 +0000

Thanks for the input ivan and excellent points, again. I’ve always enjoyed name changes such as caipiroska instead of caipirinha because vodka replaces cachaça. Or bloody maria to bloody mary. But on the other hand, think about vodka martini. Seems pretty acceptable to use it in that form as long as you refer to a martini with vodka as a vodka martini instead of simply martini.

By: ivan loyola

ivan loyola — Thu, 12 Mar 2009 06:37:54 +0000

oh! when I prepared halibut (working on a fishing boat off the Oregon Coast) for a couple of Mexican fishermen, I used some cumin and avocado. For the tomato I removed the seeds (to the chagrin of the mexicanos onboard) and it turned out lovely. If you leave the inside of the tomato it will make the cebiche more acidic and will add flavours that dont combine well with the dish. Provecho!

By: ivan loyola

ivan loyola — Thu, 12 Mar 2009 06:34:51 +0000

Well, it is quite possible that at some point appellations for food become as common as they are today for wine. In fact, some are being claimed for fish, like salmon.
I dont see why not. Sushi, for instance, is being scrutinized by the Japanese, in such a way that any restraurant around the world, not complying with the Japanese definition for Sushi, will not be allowed to bear the name “Sushi”.
I dont see why I should be different for Chimichurri or Parihuela. At some point the addition of extra ingredients to cebiche or chimichurri will end up with a plate that is not the plate anymore, but the rendition of a crative spirit. But not being true to the original that merited the name, why call it the same?

By: Asado Argentina

Asado Argentina — Thu, 06 Nov 2008 22:00:23 +0000

@Ivan:

It does generate an interesting debate and one I would like to cover some day. As schussheim strongly pointed out in regards to the definition of romesco, there is the ultra-traditional recipe and another one that even acclaimed Spanish chefs call romesco. How should we define chimichurri?

I’ve seen some claim chimichurri is parsley, garlic, and oil. For others it is oregano, chili flakes, garlic, and oil. And it goes on and on.

It would be really cool if a bunch of historians, professional chefs, some people with recipes passed down from generation to generation got together to form some basis of what chimichurri should be. Condiment with at least a basic level of components or specific ingredients and method of preparation. Something like the Neapolitan pizza law in Italy?

For this recipe I took the ingredients I’ve seen people in Argentina use for their chimichurri and prepared it differently. I was clear about the modification but should I have dropped the chimichurri? Maybe, but I see many use fresh ingredients but pour hot vinegar and/or water in the mixture. Were hot liquids used in chimichurri long ago? If not, does that not make it chimichurri?

Great topic and thanks for bringing it up!

Speaking of cebiche, I tried the tomato version for the first time in Mexico. Maybe the restaurant did a poor job and I’ll try it again some day on my own or somewhere else but I prefer the Peruvian version a whole lot more.

By: Ivan Loyola

Ivan Loyola — Thu, 06 Nov 2008 19:52:14 +0000

Haven’t tried this sauce but I can imagine it tastes great. It also generates an interesting debate, just the way it happens with cebiche. Peruvian cebiche, which some -among them, Peruvians- claim to be the best, excludes tomato, for instance, which Mexicans add to their version. Peruvian cebiche is marinated for only minutes, never for up to 4 hours, like in Mexico and Central America. Does that mean that the latter is not cebiche? By the same token, I am acquainted with the “traditional” version of Argentinian (“Argentine” may be correct, but sounds ugly) chimichurri, which I learned from my father. I am not sure whether this version is chimichurri, because it uses cooked ingredients, while traditional chimichurri, only use raw ingredients. I think I will try it anyway, on BBQ’d tira de asado. (I dont do chorizo). Great blog!

By: Katie

Katie — Mon, 03 Nov 2008 15:56:28 +0000

Your recipe for chimichurri sounds different and delicious! I can’t wait to try it out.

By: andy abraham

andy abraham — Sun, 26 Oct 2008 11:47:02 +0000

Your chimichurri recipe looks out of this world..thanks

Andy

By: Sophie

Sophie — Thu, 16 Oct 2008 16:30:08 +0000

This looks like it would taste delicious on so many foods, the ingredients sound delicious together . I would love to feature it in our pre-loaded Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you’re interested.

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Thanks!

By: Bookmarks about Recipe

Bookmarks about Recipe — Thu, 04 Sep 2008 07:00:08 +0000

[...] – bookmarked by 1 members originally found by loconut on 2008-08-18 Oven Roasted Vegetable Chimichurri Recipe http://www.asadoargentina.com/oven-roasted-vegetable-chimichurri-recipe/ – bookmarked by 5 members [...]