nevermind the snow, i’m ready to grill
Sunday, May 2nd, 2010
Recipe: chimichurri
Chimichurri. It’s one of those fun words to say. Chimichurri. If after five weeks in Argentina, you don’t encounter chimichurri then I’d say you probably weren’t in Argentina. I have certain associations with Argentina – most of them food: dulce de leche, alfajores, membrillo, empanadas, asados, and chimichurri to name a few. I know, I know – not all of these items are particular to Argentina. But I will tell you that I believe the locals when they say their food is better. Twelve years later and I *still* get cravings.
flat-leaf parsley and i have embarked on a new and beautiful relationship
garlic and i are old lovers
How is it that I never made my own chimichurri until now? I think part of that is fear – fear of messing it up or not being able to achieve that remarkable flavor. As some of you have probably observed, I hunt around for recipes for a long time and then I sit on them for months or years. Food is like love, you can’t force it!
chop by hand
minced garlic, minced parsley, dried oregano, red pepper flakes
**Jump for more butter**
