Chimichurri

 $3.49 / # for red bell peppers wasn’t too hard to pass up, even if it meant investigating 3 other grocers this morning. Sun Foods had my red peppers for $1/# less.   Thriftway is having a sale on beef chuck roast or steak @ $2.59 / #  (Does it look like I’m cussing with all of my / @ & #s?). After picking up some books at the library before selling some others at Half Wit in Crystal, I bought a few groceries at the little, non-chain grocery store where Dr. Bauder’s son, Josh, works. Usually their prices are higher and they have less selection. We haven’t had beef (other than hamburger) in a long time since it cost so much more than chicken or pork, so I was willing to make an extra trip for the sale.  
What is chuck steak, anyway?  The books say that it comes from the neck or shoulder of the animal. One cook’s thesaurus says:
The chuck section comes from the shoulder and neck of the beef,
and it yields some of the most flavorful and economical cuts of meat.  
The downside is that these cuts tend to be tough and fatty, and they
have more than their fair share of bone and gristle. 
It’s usually best to cook them slowly in a liquid. 
 
Tonight we’re having chicken fajitas.  Shortly after supper last night Joel asked what we would have Friday night so that he could start thinking about it early. When he knows ahead of time, I’m not allowed to change the menu on him no matter how much better the new item may be. There’s something psychologically disturbing about culinary surprises, I guess
 
A few weeks ago I ran across this recipe in a fondue cookbook. You are supposed to use it as an accompaniment for poultry or beef fondues. I decided to try it as a marinade instead. I also substituted yellow oninon for the red onion because I didn’t spend the extra money on red onions this week.
 
Argentinian Chimichurri
 
2 small red onions
2 fresh red chili peppers
1 large garlic clove
1/2 bunch parsley
3 T red wine vinegar
3 T mild olive oil
1 t dried oregano
1/4 c lemon juice
salt & pepper
 
Finely chop onions. Seed and finely chop chiles.  Mince garlic.  Finely chop parsley leaves (I used dried). Whisk vinegar with oil.  Fold in onions, chiles, garlic, parsley, oregano, and lemon juice.  Season to taste with salt and pepper.  Let stand at least 2 to 3 hours at room temperature to develop full flavor.  Use with poultry or beef fondues.
– Barron’s  2001  Fondue pg. 23
 
 
 
 
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Categories: Food and drink | 1 Comment

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One thought on “Chimichurri

  1. Deborah

    I love this stuff!

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