Sunday, August 1, 2010

Rosie Makes A Chimichurri Sauce.

Last week,
Rosie made a chimichurri sauce.
 Chimichurri is a thick, green herb sauce,
originally from Argentina,
used as a marinade for meats and as a condiment.
 According to Wikipedia (So it's gotta be true.),
 chimichurri sauce is as popular in Argentina
 as ketchup is in the United States.
 Well then, let's see what
approximately 40,000,000 Argentinians know that I don't know.
Here's my version of chimichurri:
 (Apologies in advance to anyone
 of Argentinian descent who would be offended by my "recipe.")
 juice of 1 lemon
3 garlic cloves
 2 scallions
2 shallots
1/3 cup parsley
1/4 cup basil
heaping tsp thyme, stripped from stems
 1 TB oregano
1 TB red wine vinegar
 1 TB mirin
 1/4 cup ELBOO (That's Extra Light Bertolli Olive Oil!)
 salt and pepper
First I juiced my lemon.
Then I minced shallots and garlic.
Sliced the scallions.
Minced parsley.
Action shot!
Parsley into the mix.
Minced basil.
Action shot!
 Basil into mix.
More action!
Minced the thyme.

I added in Maxine's homemade red wine vinegar.
Some mirin.
Place all in mini-processor and pour in oil while processor is running.
 Add salt and pepper.
Here's my chimichurri.
 Now, how to use this bright, popping green sauce.
 I found some chicken tenders.

One pound.
Check out the price.
Reduced to $1.67.
 Can I have my own Money-Saving Meals show now?
Season with salt, pepper, cumin, and coriander.
Saute in ELBOO and LOLUB.
 (That's Extra Light Bertolli Olive Oil and Land o' Lakes Unsalted Butter!)
 I spout off inane acronyms as often as I can.
 Food Network, can I please, please, please have my own show.
 (Rosie gesticulates wildly.)
Saute until nicely browned outside and juicy, tender inside.
Serve with a side of chimichurri
 and a black bean/corn/red onion/jalapeno/cilantro salad.

This is just plain good eats.
Bon appetit!
Daughter Hawthorne was relaxing by the pool
yesterday morning before having to go to work
and I made this pita pocket for her lunch.
My delicious corn/bean/red onion/ cilantro salad.
Sliced chicken and chimichurri sauce.
Messy, but good.
 I think I need to make my own pita.
 Didn't care for the store-bought from Harris Teeter.
 Too bready.
 Anybody want to share a good pita bread recipe with me?

1 comment:

Marilyn said...

So glad you found a use for your chimichurri sauce. I have people begging for my recipe all the time. As a bonus, it lasts a long time too in the fridge (that is, if it happens to outlast the diners).