Mostly about food, this blog is just a place for me to throw things that are of interest to me. I appreciate you taking the time to stop by an look around. This represents just some of the stops on the various pathways that this amateur home cook finds himself.

You may find that these foods tend toward protein and away from carbohydrates - this is due to diabetic issues, so I try to only sparingly use carbs, and good ones at that. Of course, sometimes I forget....

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Monday, October 6, 2014

Texas-Style Chimichurri

Chimichurri is a great accent served with grilled beef or chicken, or even Mexican food!  It can even be used as a marinade, and frankly makes my mouth water just thinking about making it.

A traditional Argentinian chimichurri is made with parsley, fresh oregano, garlic, onion, red pepper, vinegar and vegetable oil.  I have made some small adjustments to this, both for convenience and for taste.  Frankly, I don’t like the taste of parsley but love cilantro – suit yourself.

Yield:  about 1 ½ cups

half a bunch of fresh cilantro, about ½ cup finely minced
1 tablespoon of dried chopped oregano
6 garlic cloves, crushed
½ tsp granulated garlic
½ cup finely diced/minced red onion
2 tsp of chili pepper flakes – I dump on the board with the garlic and mince them all together.  
2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
½ cup of olive oil
½ t salt, or to taste
1 t black pepper, or to taste

Prepare the ingredients as directed above.  Add all the ingredients to a medium sized bowl and mix well.  It will appear very oily – it’s supposed to, just eat it!  Keep it in in the refrigerator and serve with your meal.  Can be kept in the fridge for a few days.

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