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Thread: Chimmichurri

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    Default Chimmichurri

    I'm Basque - I should know this.

    Any tips/dos & don'ts/basics.

    Loved it with the Gauchos in Arg & with the Basque-o family in Nevada.
    What you got.
    - Garro.
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    Default Re: Chimmichurri

    Parsley / cilantro / garlic / hot peppers / lemon or lime juice / olive oil / sherry vinegar / salt / worcestershire sauce / green onion

    Quantities vary, ingredients change, I prefer this to be chopped fine and not processed to a smooth sauce.

    Usually prepare in advance and let it mingle a while.

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    Default Re: Chimmichurri

    Link to a basic recipe from a guy who can cook a little bit. I have not tried this, but looks like a good starting point.

    Wolfgang Puck's Chimichurri Recipe Details | Recipe database | washingtonpost.com

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    Default Re: Chimmichurri

    Quote Originally Posted by maunahaole View Post
    Link to a basic recipe from a guy who can cook a little bit. I have not tried this, but looks like a good starting point.

    Wolfgang Puck's Chimichurri Recipe Details | Recipe database | washingtonpost.com
    I may try this method...never tried heating the oil before.

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    Default Re: Chimmichurri

    Makes sense. This way you infuse the oil with the flavors from the ingredients. At the risk of drift, I have cooked tuna steaks after soaking in infused oil. (thanks to Cooks Illustrated for this). Keeps the fish from drying out too much.

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    Default Re: Chimmichurri

    From the book Seven Fires by Francis Mallmann

    "for the salmuera
    1 cup water
    1 tablespoon coarse salt

    1 head garlic
    1 cup packed fresh flat-leaf parsley leaves
    1 cup fresh oregano leaves
    2 teaspoons crushed red pepper flakes
    1/4 cup red wine vinegar
    1/2 cup extra virgin olive oil

    bring 1 cup of water to boil disolve 1 tbsp salt in it. Allow to cool

    mince all the garlic fine and put in a medium bowl. Mince the herbs and add to garlic along with red peper flakes.
    whisk in the red wine vinegar and the the oil. whisk in the salmuera. transfer to a jar with a tight fitting lid and keep in the fridge. Chimmichurri is best prepared at least 1 day in advance so that the flavors have a chance to blend. The chimmichurri can be kept in the fridge for 2 to 3 weeks."

    This stuff pasted on a steak after it comes off the grill is the best thing ever.
    "Buy the Ticket, Take the Ride"
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    Default

    Lets see. Flank steak in the refrig...check.

    Big bushy oregano and parsley in the garden. Check

    Jugs of olive oil, red wine vinegar...check.


    I think I know what's for dinner this weekend.

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    Default Re: Chimmichurri

    Quote Originally Posted by maunahaole View Post
    Lets see. Flank steak in the refrig...check.

    Big bushy oregano and parsley in the garden. Check

    Jugs of olive oil, red wine vinegar...check.


    I think I know what's for dinner this weekend.

    Likewise only change is using Hanger Steak.

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    Default Re: Chimmichurri

    Quote Originally Posted by HSTFixed View Post
    From the book Seven Fires by Francis Mallmann

    "for the salmuera
    1 cup water
    1 tablespoon coarse salt

    1 head garlic
    1 cup packed fresh flat-leaf parsley leaves
    1 cup fresh oregano leaves
    2 teaspoons crushed red pepper flakes
    1/4 cup red wine vinegar
    1/2 cup extra virgin olive oil

    bring 1 cup of water to boil disolve 1 tbsp salt in it. Allow to cool

    mince all the garlic fine and put in a medium bowl. Mince the herbs and add to garlic along with red peper flakes.
    whisk in the red wine vinegar and the the oil. whisk in the salmuera. transfer to a jar with a tight fitting lid and keep in the fridge. Chimmichurri is best prepared at least 1 day in advance so that the flavors have a chance to blend. The chimmichurri can be kept in the fridge for 2 to 3 weeks."

    This stuff pasted on a steak after it comes off the grill is the best thing ever.
    I like it - rosemary seems to be a key ingredient as well in most I have tried.

    So - the way I'm used to seeing this in the field is in a corked wine bottle - it's just about the only spice the Basque sheepherders & the Gauchos carry in the field with salt as well in large amounts, so I think it will last on the countertop or in the saddlebag for...........months..........with the oil, viniagre, ect - and, as it got low they just added more oil & viniagre.

    Gonna drink some wine this weekend & get some corked bottles and pick some rosemary........
    - Garro.
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    Default Re: Chimmichurri

    I have choke rosemary as well. It could happen.

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    Default Re: Chimmichurri

    Quote Originally Posted by maunahaole View Post
    I have choke rosemary as well. It could happen.
    Meat + rosemary + garlic = hard to spit out........
    - Garro.
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    Default Re: Chimmichurri

    Well, google is your friend Parsley: Chimichurri

    I'm with the story of Basque origins, as I have DEFINITELY ate it on roast mutton on the range in central Nevada....

    I wish my wild Oregano wasn't gone for the year (sad face)
    - Garro.
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    Default Re: Chimmichurri

    Steve Garro, Coconino Cycles.
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    Default Re: Chimmichurri

    Well I have a quart brewing and blending - reports in a week or so when it's all good.
    From most of what I can tell if you stick to the below you can blend most any herbs, it's really just a preservation method.

    Two parts olive oil
    One part wine vinagre
    One part H2O
    1/2 part lemon juice (optional)
    Garlic

    It's going to be GOOD.

    - Garro.
    Steve Garro, Coconino Cycles.
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    Default

    I made up a double recipe of the HST recipe. It was good a few hours after mixing it up. I have a bunch left that has been chilling in the refrig for a week. I think that it will probably end up on some homemade bread before the end of the week.

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    Default Re: Chimmichurri

    Quote Originally Posted by maunahaole View Post
    I made up a double recipe of the HST recipe. It was good a few hours after mixing it up. I have a bunch left that has been chilling in the refrig for a week. I think that it will probably end up on some homemade bread before the end of the week.
    I got some fresh Alaskan halibut steaks I'm going to dredge in it & grill once it cures - STOKED.
    - Garro.
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    Default Re: Chimmichurri

    That sounds good. Too bad about your oregano. I'm fortunate in that I have the worlds heartiest oregano plant. It is easily six years old. I think I have killed it at least five times. Once in a while I repot it and it comes back with a vengeance. Great flavor.

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    Default Re: Chimmichurri

    Update: as I'm leaving out the door this morning, Mrs. Haole has a container in her hand that she is furiously scooping down the garbage disposer. Words from her mouth - " I don't know what this is, but it is disgusting..." I gently reminded her that it was my chimichurri sauce. Now well aged....

    Suffice to say, I pretty pissed about this. For a number of reasons.

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    Default Re: Chimmichurri

    Quote Originally Posted by maunahaole View Post
    Update: as I'm leaving out the door this morning, Mrs. Haole has a container in her hand that she is furiously scooping down the garbage disposer. Words from her mouth - " I don't know what this is, but it is disgusting..." I gently reminded her that it was my chimichurri sauce. Now well aged....

    Suffice to say, I pretty pissed about this. For a number of reasons.
    What? Did she think someone put their cashed mate chips in the fridge?
    Mine is aging awesome - waiting for all the herbs to sink.
    - Garro.
    Steve Garro, Coconino Cycles.
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    Default Re: Chimmichurri

    More like her mother is in town and Mrs. Haole is even more batshit crazy than normal due to all of the mother related psychodramas coming to a head without a constructive outlet.

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