Chimmichurri

[steve garro]

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.

[YO!!!]

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.

[maunahaole]

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

[YO!!!]

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.

[maunahaole]

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.

[HSTFixed]

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.

[maunahaole]

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.

[YO!!!]

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.

[steve garro]

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.

[maunahaole]

I have choke rosemary as well. It could happen.

[steve garro]

I have choke rosemary as well. It could happen.

Meat + rosemary + garlic = hard to spit out........
- Garro.

[steve garro]

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.

[steve garro]

And, this one as well: A Mixture of Several Things in No Particular Order: Chimichurri Sauce « Comestibles
- Garro.

[steve garro]

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.

[maunahaole]

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.

[steve garro]

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.

[maunahaole]

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.

[maunahaole]

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.

[steve garro]

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.

[maunahaole]

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.