Chimichurri
Last week's blog about the ease of throwing together a snack instead of just buying one got me thinking about all the other store-bought shortcuts we take that aren’t as satisfying as they could be ~ and don’t really save us time or money. Chimichurri is a great example of a wonderful, easy to make condiment that simply does not taste as good when you don’t make it fresh.
Ryan’s definition strays from the classic Argentine version which traditionally has garlic and parsley, but if anything he expands the spirit of the sauce with gentle heat and great green notes. For a Chimichurri we threw together in a few minutes for staff meal this week Chef used cilantro, mint, chervil, chives and parsley. Almost any fresh herb will do ~ what's delicious about the sauce is the combination of the selected herbs, a pickling compound with something in it to spark the heat, and Virgin Olive Oil.
Ryan’s definition strays from the classic Argentine version which traditionally has garlic and parsley, but if anything he expands the spirit of the sauce with gentle heat and great green notes. For a Chimichurri we threw together in a few minutes for staff meal this week Chef used cilantro, mint, chervil, chives and parsley. Almost any fresh herb will do ~ what's delicious about the sauce is the combination of the selected herbs, a pickling compound with something in it to spark the heat, and Virgin Olive Oil.
We used pickled Fresno chilies and red pearl onions, which Chef always seems to have on hand. When it comes to the brine, unless you are longing for a signature pickle, equal parts Champagne vinegar and sugar will get you where you want to go, deliciously, in record time. The only things you need pay attention to for a fail-proof chimichurri is using a good quality VOO and remembering to cut ingredients into equal size. It may take an extra minute or two but trust me on this ~ cut them ridiculously small and uniform. You can pickle almost any raw ingredient this way in as little as 30 minutes....and it will keep all week. Always chop and add the herbs and oil just before serving.
Chicken, fish, especially grilled steak ~ there is almost no protein that doesn't love a freshly made chimichurri.
Get out those knives.
All text Jil Hales. Photos © Jil Hales