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      RECIPE TITLE "CHIMICHURRI - Argentine Parsley Garlic Sauce"
    Recipe from Barbecue Sauces, Rubs and Marinades by Steven Raichlen Copyright ' 2003 by Steven Raichlen All rights reserved.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields Makes 2 cups time--difficulty easy

    Argentina is home of a pesto-like pugilist called chimichurri. The sauce owes its freshness and bright green color to flat leaf parsley and its pungency to tongue-pounding doses of garlic. (Talk about ingenuity: Parsley is nature's mouthwash, so it helps counteract the breath-wilting fumes of the garlic.) Those are the basic ingredients, butthere are as many variations as there are Argentinian grill jockeys. Some even enliven their chimichurri with grated carrot or red bell pepper; others kick up the heat with hot pepper flakes or fresh chilies.

      RECIPE INGREDIENTS

    • 1 large bunch of fresh flat leaf parsley, washed, stemmed, and dried
    • 8 cloves of garlic, peeled
    • 3 tablespoons minced onion
    • 5 tablespoons distilled white vinegar or more to taste
    • 5 tablespoons water
    • 1 teaspoon coarse salt (kosher or sea)
    • 1/2 teaspoon dried oregano
    • 1/2 to 1 teaspoon hot pepper flakes to taste
    • 1/2 teaspoon freshly ground black pepper
    • 1 cup extra virgin olive oil

      RECIPE METHOD

    Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.

    HOT! We recommend:

    Barbecue Sauces, Rubs and Barbecue Sauces, Rubs and Marinades
    Here is the grilling guru's seminar in the flavor boosters, dry and wet, that give grilled food its character, personality and soul. Echoing the master book in its energetic design and in-depth perspective, this book presents over 200 recipes for global flavoring techniques. There are rubs and spice mixes: Memphis Rub, Chesapeake Fish Powder, Santa Fe Spice Mix, Bombay Blast, Powdered Hellfire. Marinades and Spice Pastes: Moroccan Charmoula, Gaucho Beef Marinade, Thai Lemon Chili Marinade, Yucatan Black Recado. Plus sauces and salsas, mops, bastes and butters, ketchups, mustards, chutneys and relishes. The author gives a quick review of barbecue essentials, explains what each flavoring technique does and how it works with different recipes and ingredients and offers dozens of grilling and cooking tips?including how to build your own signature barbecue sauce. You'll graduate to a new level of grilling expertise.
    Steven Raichlen's BBQ USA BBQ USA
    2004 James Beard Award Winner for Tools & Techniques Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible!, How to Grill, and other books in the Barbecue! Bible! Series, with 1.3 million copies in print, embarks on a quest to find the soul of American barbecue, from barbecue-belt classics--Lone Star Brisket, Lexington Pulled Pork, K.C. Pepper Rub, Tennessee Mop Sauce--to the grilling genius of backyards, tailgate parties, competitions, and local restaurants. In 425 recipes covering every state as well as Canada and Puerto Rico, BBQ USA celebrates the best of regional live-fire cooking. Finger-lickin' or highfalutin'; smoked, rubbed, mopped, or pulled; cooked in minutes or slaved over all through the night, American barbecue is where fire meets obsession. There's grill-crazy California, where everything gets fired up--dates, Caesar salad, lamb shanks, mussels. Latin-influenced Florida, with its Chimichurri Game Hens and Mojo-Marinated Pork on Sugar Cane. Maple syrup flavors the grilled fare of Vermont; Wisconsin throws its kielbasa over the coals; Georgia barbecues Vidalias; and Hawaii makes its pineapples sing. Accompanying the recipes are hundreds of tips, techniques, sidebars, and pit stops. It's a coast-to-coast extravaganza, from soup (grilled, chilled, and served in shooters) to nuts (yes, barbecued peanuts, from Kentucky).

     

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