Chimichuri
Jun 13, 2012, 6:22 pm
#1
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Chimichuri
I made chimichuri today. It wasn't half bad! Just some olive oil, red wine vinegar, garlic and spices. The recipe called for an onion too, but I didn't have one. It seems like one of those things that can take a lot of variation in the recipe.
HOw do you like to make it?
HOw do you like to make it?
Jun 14, 2012, 9:20 am
#4
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I tried chimichuri several times at Chimichuri Grill in NY. Its small but classic. Exceptional flavor with beef sauce and chimichuri sauce. If you like scared animal flesh, its very consistent place with excellent steaks and fabulous sauces.
Jun 14, 2012, 9:44 am
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Jun 18, 2012, 8:56 am
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Seems like Chimichurri is somewhat like a Garam Masala, in that the ingredients can vary by family, region, availability of ingredients. I'd say find one that best suits your palate by refining it.
The advice I will give is to use flat leaf (Italian) parsley over the curly Domestic kind. Also, if you do use parsley or basil, blanch and shock the leaves so that your sauce retains a nice lively green shade, as opposed to a dull dark green.
The advice I will give is to use flat leaf (Italian) parsley over the curly Domestic kind. Also, if you do use parsley or basil, blanch and shock the leaves so that your sauce retains a nice lively green shade, as opposed to a dull dark green.
Jun 18, 2012, 9:19 pm
#8
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Blanching and/or using the blender or Cuisineart doesn't produce as good taste and texture in chimichurri as parsley minced with a chef's knife. Minced parsley tastes better, has the right texture, and doesn't get brown before you can serve dinner. On the other hand, pesto with basil made in a blender turns out fine.
Jun 19, 2012, 8:37 am
#9
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Blanching and/or using the blender or Cuisineart doesn't produce as good taste and texture in chimichurri as parsley minced with a chef's knife. Minced parsley tastes better, has the right texture, and doesn't get brown before you can serve dinner. On the other hand, pesto with basil made in a blender turns out fine.
Jun 19, 2012, 9:18 am
#10
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A lot of the chimichuri here is made from dry ready mixed stuff which you just add some vinegar and oil.
Apr 27, 2014, 4:42 pm
#11
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I'm ashamed to say I had never made it before, seeing as it is so darn easy I will be making it again in the near future.
Here is the recipe I made:
1. 1/4 cup coarsely chopped parsley
2. 3 tablespoons red wine vinegar
3. 4 large garlic cloves, minced (2 1/2 tablespoons)
4. 2 tablespoons oregano leaves
5. Kosher salt and freshly ground pepper
6. 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
I did not process until smooth but only let the processor do a coarse chop.
I then grilled some fantastic skirt steaks on the grill & served with the chimichurri. The above recipe called for some red pepper flakes but I left those out by mistake, I know I or the other diners didn't miss them.
Here is the recipe I made:
1. 1/4 cup coarsely chopped parsley
2. 3 tablespoons red wine vinegar
3. 4 large garlic cloves, minced (2 1/2 tablespoons)
4. 2 tablespoons oregano leaves
5. Kosher salt and freshly ground pepper
6. 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
I did not process until smooth but only let the processor do a coarse chop.
I then grilled some fantastic skirt steaks on the grill & served with the chimichurri. The above recipe called for some red pepper flakes but I left those out by mistake, I know I or the other diners didn't miss them.
Apr 28, 2014, 6:34 pm
#12
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I'm ashamed to say I had never made it before, seeing as it is so darn easy I will be making it again in the near future.
Here is the recipe I made:
1. 1/4 cup coarsely chopped parsley
2. 3 tablespoons red wine vinegar
3. 4 large garlic cloves, minced (2 1/2 tablespoons)
4. 2 tablespoons oregano leaves
5. Kosher salt and freshly ground pepper
6. 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
I did not process until smooth but only let the processor do a coarse chop.
I then grilled some fantastic skirt steaks on the grill & served with the chimichurri. The above recipe called for some red pepper flakes but I left those out by mistake, I know I or the other diners didn't miss them.
Here is the recipe I made:
1. 1/4 cup coarsely chopped parsley
2. 3 tablespoons red wine vinegar
3. 4 large garlic cloves, minced (2 1/2 tablespoons)
4. 2 tablespoons oregano leaves
5. Kosher salt and freshly ground pepper
6. 1/2 cup extra-virgin olive oil
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
I did not process until smooth but only let the processor do a coarse chop.
I then grilled some fantastic skirt steaks on the grill & served with the chimichurri. The above recipe called for some red pepper flakes but I left those out by mistake, I know I or the other diners didn't miss them.
Apr 30, 2014, 7:01 pm
#14
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I wondered about that. I googled chimichurri. Some recipes have it and some don't. Seems like some of those that have flat leaf parsley don't have cilantro and vice versa.