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Chimichurri Red and Green #159971
04/30/2018 10:34 AM
04/30/2018 10:34 AM
Joined: Jun 2011
Posts: 2,650
VIRGINIA
B
BEERMAN Offline OP
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BEERMAN  Offline OP
Traveler
B
Joined: Jun 2011
Posts: 2,650
VIRGINIA
[Linked Image]

Made 2 batches of Chimichurri this weekend, red and green, great marinades on chicken or beef and GREAT as a dipping sauce. My measurements are rough guesstimates, when I cook I'm a pinch this and a dash of that! so if you need exact measurements please feel free to google!!

I bought large bundle of Italian parsley and cilantro. and a pack of fresh oregano. Used a blender, don't own a food processor yet!

GREEN Chimichurri

Parsley - half bundle, chopped through the leaves with stem (probably a full cup or so of both parsley/cilantro)
Cilantro - half bundle
Oregano- half herb pack
1/2 yellow onion-chopped
Garlic - 2 heaping tbl spoons from jar of minced
Red wine balsamic vinegar - 2-3 tbl spoon..start less and add to taste
salt/pepper - big pinch
Lemon - squeezed juice of half
- pulsed blender until these first ingredients were combined then...
Extra virgin olive oil - about 3/4-1 cup and blended smooth
Then at end I added 1/2 red and 1/2 yellow pepper chopped and pulsed briefly

RED Chimichurri

Parsley - half bundle
Cilantro - half bundle
Oregano- half pack
1/2 yellow onion-chopped
Garlic - 2 heaping tbl spoons from jar of minced

* Red wine vinegar (NOT Balsamic) 2 tbl spoons, a little less than what I used in green.

Roasted red peppers - small jar chopped
Cumin - 1-2 teaspoon
Smoked Paprika - 1-2 teaspoon
Red Pepper Flakes - 1-2 teaspoon
salt/pepper- pinch
Extra Virgin - 1/2 cup or so until it's the consistency you want.





Last edited by BEERMAN; 04/30/2018 10:39 AM.
Re: Chimichurri Red and Green [Re: BEERMAN] #159976
04/30/2018 11:00 AM
04/30/2018 11:00 AM
Joined: Aug 2000
Posts: 64,967
Central Florida!
Carol_Hill Offline
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Carol_Hill  Offline
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Joined: Aug 2000
Posts: 64,967
Central Florida!
Looks great! Timely for Cinco de Mayo! I tell you, one thing that I love about living here in Florida is that we generally have fresh herbs growing on my front porch most of the year. I almost always have parsley, mint, rosemary and basil, as those seem to be my favorite herbs. Eric doesn't care for cilantro, or I'd have it all the time too.


Carol Hill
Re: Chimichurri Red and Green [Re: Carol_Hill] #159983
04/30/2018 12:05 PM
04/30/2018 12:05 PM
Joined: Jun 2011
Posts: 2,650
VIRGINIA
B
BEERMAN Offline OP
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BEERMAN  Offline OP
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B
Joined: Jun 2011
Posts: 2,650
VIRGINIA
We keep a small herb garden, but you know Virginia's growing season! Donna doesn't like cilantro as much as me, but she really liked the red sauce, the smokiness knocks down the cilantro. Basel would be a good substitute! Also we like it spicy, I added a large jalapeno with seeds and extra pepper flakes to a batch, nice!

Re: Chimichurri Red and Green [Re: BEERMAN] #159984
04/30/2018 12:09 PM
04/30/2018 12:09 PM
Joined: Aug 2000
Posts: 64,967
Central Florida!
Carol_Hill Offline
Traveler
Carol_Hill  Offline
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Joined: Aug 2000
Posts: 64,967
Central Florida!
One of the reasons I love living in Florida, being able to garden year round! I like some jalapeno, not a lot. I usually remove the seeds whenever I use them. You must REALLY like it spicy, if you use jalapeno and red pepper flakes! ...although jalapenos seem to vary an awful lot in spicyness..


Carol Hill
Re: Chimichurri Red and Green [Re: BEERMAN] #160009
04/30/2018 09:29 PM
04/30/2018 09:29 PM
Joined: Jun 2008
Posts: 2,205
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LBI2SXM Offline
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LBI2SXM  Offline
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Joined: Jun 2008
Posts: 2,205
If you continue to cook like this, better get your self a food processor. Makes a big difference. Recipe is a keeper, we love Mexican and my son loves chimichurri!


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