As I mentioned yesterday,we have a lot of parsley. There are four large plants and several smaller sets. If it were geographically possible, I would share some with all of you. At this point I am running the risk of spoiling several relationships because of excess parsley offerings. So I needed a recipe that uses lots of parsley. I found chimichurri.
Chimichurri is an Argentinian recipe for a sauce that is a condiment or marinade. There are many different recipes but the basics are parsley, olive oil, garlic, onion, salt, pepper and something acidic.
Here is my version #1
1 cup parsley loosely packed
1/4 cup dried cilantro
1/2 cup olive oil
2 cloves garlic
I left out the onion
Pinch of salt
Dash of my After Burner sauce (you can use Tabasco)
Juice of one lemon
1 teaspoon paprika
Process everything in a food processor until smooth.
This stuff had the prettiest color and tasted fresh and smokey at the same time. Manly Man had smoked some ribs for dinner. I like a little acidic flavor with beef and pork, but most steak sauces are really salty. This was a nice compliment to the rib meat in place of a vinegary barbecue or steak sauce. I also think it would be good on grilled veggies and as a marinade for grilled fish. If you have too much parsley this is a good option.
Mmmmm...this sounds yummy. I'd probably use it as a marinade. I just might try it! Thanks!
ReplyDeleteKylee, that was a lightening fast comment. If you try it, let me know what you think.
ReplyDeleteYou can freeze it in zip lock bags and pull it out to use it in recipes. I did that often in Alaska when there were fresh herbs available. I preferred them over the dried ones.
ReplyDeleteMy Little Family, That is a great idea. My boss said to put them in bottles and freeze them, but the top would discolor. The baggies would solve that problem. Thanks. And yes frozen is better then dried unless you are talking about peppers, which get bitter when frozen.
ReplyDeleteI'm glad you found a way to keep your friends and influence your enemies. A good cook is gold these days and it's trading at a very high price. The sauce looks yummy and reminds of guacamole.
ReplyDeleteThanks Anna, It tastes nothing like guac, but I can see the visual resemblance. So, how much am I worth, a nickle-ninty-nine:?
ReplyDeleteIt makes me think of green goddess dressing, but I think that uses flat leaf parsley, you have curly right?
ReplyDeleteSounds really good, and now you've made me hungry.
BTW I posted the duck recipe on my blog just for you!
Foxy, I think it is flat leaf. Whatever it is, it reseeds itself every year. They both taste pretty much the same or at least I can't tell the difference. Thanks for the recipe. I am heading over to write it down right now.
ReplyDeleteHi Debbie and thank you for two great recipes. Two sauces! that's magnificint to get now ones I love souces and this from Argentina I've never heard about. Have you heard about Roquemoule? if not, it's Nigella's favourite recipe, I think I will make a post of it.
ReplyDeleteTyra xoxo
Deb, any mom who can raise three monkeys to devour vegetables in any form gets my "mother of the decade" vote. Please don't have a fit and fall in it (haven't heard this precious phrase before, and shall henceforth utilize it!). We shall have a Hoe Down and all go to Blue Moon. Pick a date and grab your pocketbook.
ReplyDeleteBrenda
Yummy, sounds similar to pesto. I would throw in some pine nuts and cumin.
ReplyDeleteI commented on Brenda's Blue Moon post that we need to just set a date and have (as you called it) a hoedown! Everyone that wants to just converge on Edom and have lunch, then all the "hoes" go over to Blue Moon, wander around and make a day of it!
Nola and Brenda, Friday March 20 is the first day of spring. How does that sound?
ReplyDeleteYum, Debbi, that sounds (and looks) delicious! We're definitely going for it next Mexican Night. Thanks!!!
ReplyDeleteOFB, I used it on broiled salmon today and it was yummy. Hope y'all like it to.
ReplyDeleteVery interesting, I've never heard of anything like that. I'm planning on growing some parsley in my herb garden this year.
ReplyDeleteCinj, My boss suggested it and I found the basic recipe on the web.
ReplyDeleteYou could also make tabouli!
ReplyDeleteMonica, yes it would a in tabouli. I have the smartest visitors.
ReplyDelete