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YWN Coffee Room » Kosher Cooking!

1. lavdavka
   Member

   dose any one have a recipe for chimichurri sauce or any other good sauces like those they have at take outs to put in your sandwich or salad like sweet chili, garlic mayo ex..

   Posted 3 years ago #

2. littleeema
   Member

   Parsley-Garlic Chimichurri
   This recipe is adapted from Steven Raichlen’s Chimichurri recipe

   1 large bunch of fresh flat leaf parsley (he says to toss the stems, I usually leave quite a bit on)- You can either buy the prechecked or check your own carefully. It's obviously financially cheaper to use the regular - but it's up to you if you feel like checking the leaves!
   8 cloves of garlic, peeled
   3 tablespoons minced onion
   5 tablespoons distilled white vinegar
   5 tablespoons water
   1 teaspoon kosher (not table) salt
   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

   Chop up the parsley a bit. This will make processing easier. Add parsley and garlic to food processor and hit the pulse button a few times to mince. Add remaining ingredients and pulse some more. Slowly pour oil through the chute, while tapping away on the pulse button. Pulse just enough to where everything is mixed properly. When I stopped, the oil was just starting to emulsify, and that happened very quickly. I don’t find emulsification aesthetically pleasing with chimichurri.

   If you like the fresh crisp flavor of parsley, use immediately. Letting it rest overnight will balance out the flavors.

   Note: Not all large bunches of parsley are equal so you may have to adjust the liquids a bit. I left out a few tablespoons of oil. Also, I added an extra tablespoon of vinegar to add a little zip. Oh, and you might want to eat this on a day when you won’t have to socially interact with anyone face to face

   Posted 3 years ago #

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