The Recipe Thread
Jul 22, 2011, 3:41 pm
#18
FlyerTalk Evangelist
Join Date: Nov 2002
Location: ORD
Posts: 14,231
I think the question asked should have resulted in your sharing your recipe.
Telling everyone you make a great one but not sharing the recipe is akin to a kid walking up to his pals and announcing that he has a secret, but he can't tell anyone what it is.
Telling everyone you make a great one but not sharing the recipe is akin to a kid walking up to his pals and announcing that he has a secret, but he can't tell anyone what it is.
Jul 22, 2011, 3:49 pm
#19
Join Date: Dec 2004
Programs: DL Plat
Posts: 752
An Argentine co-worker gave me the following recipe, although she was very clear that this is what her family likes, and that every family has their own variation. Many versions have much more oil, and just the flavored oil is used and the solids are either strained out or left in the bottom of the container and topped off with more oil for the next meal.
Here goes (all total approximations):
In a food processor, combine:
1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste
Process until smooth, scraping down the side of the processor once or twice.
Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.
Here goes (all total approximations):
In a food processor, combine:
1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste
Process until smooth, scraping down the side of the processor once or twice.
Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.
Jul 24, 2011, 3:02 am
#21
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,968
I use this recipe. I generally put in more (red wine) vinegar and less oil.
http://simplyrecipes.com/recipes/chimichurri/
http://simplyrecipes.com/recipes/chimichurri/
Jul 24, 2011, 8:59 pm
#23
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Jul 25, 2011, 11:35 pm
#24
Join Date: Aug 2010
Location: Treviso, Italy
Programs: Starwood
Posts: 76
Jul 25, 2011, 11:36 pm
#25
Join Date: Aug 2010
Location: Treviso, Italy
Programs: Starwood
Posts: 76
An Argentine co-worker gave me the following recipe, although she was very clear that this is what her family likes, and that every family has their own variation. Many versions have much more oil, and just the flavored oil is used and the solids are either strained out or left in the bottom of the container and topped off with more oil for the next meal.
Here goes (all total approximations):
In a food processor, combine:
1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste
Process until smooth, scraping down the side of the processor once or twice.
Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.
Here goes (all total approximations):
In a food processor, combine:
1 bunch parsley (chop off and discard the woody stems. Tender stems are ok.)
3-5 cloves raw garlic
juice of 1 lemon (buy 2 lemons, you may need more at the end)
pinch of oregano (fresh or dried)
aji molido (or red pepper flakes) to taste
enough olive oil to make a thick paste
Process until smooth, scraping down the side of the processor once or twice.
Add salt and additional lemon juice to your taste. Let stand for at least a few hours for the flavors to meld-- I think she would leave it in the fridge overnight prior to serving. We would just spoon the stuff over grilled meat and it was fantastic.
Awesome! ill be trying this tomorrow!
Jul 26, 2011, 6:18 pm
#27
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Is it generally served for anything else?
Jul 26, 2011, 6:21 pm
#28
Join Date: May 2006
Location: TX
Programs: AA PPro/ 1MM+, Marriott LT Plat
Posts: 287
Cant see why you couldn't use it for whatever you want, but it's yummy on a great steak
Jul 26, 2011, 6:24 pm
#29
Suspended
Join Date: Jan 2010
Location: Calgary, Alberta
Programs: Hyatt Diamond, Fairmont Platinum, Aeroplan Diamond, HHonors Gold, SPG Gold
Posts: 18,686
Jul 27, 2011, 12:27 am
#30
Moderator Communications Coordinator, Signatures
Join Date: Apr 2001
Location: deep within the Eskimo lair
Programs: TubWorld, Bar Alliance, Borratxo Legendarium
Posts: 16,968
Its generally served with steaks, but I like to use it for dipping the bread that comes before the steak. I also have used it as a vegetable marinade (before grilling) and with chips when I ran out of salsa.