Instead of wearing something green in honor of Saint Patrick's Day, I decided to post something green. There are robins in the garden, baseball on the radio, and soon you’ll be cooking out on the patio; and what better sauce to have around for those occasions than the delicious-on-anything chimichurri? (click here to get ingredients, and read the original post)
Besides being very green, this recipe is also perfect for a St. Paddy’s Day re-post because, as legend has it, an Irishman named Jimmy McCurry (who fought alongside Argentinean rebels in the early 1800's) is credited with introducing this sauce to the America’s. Thanks, McCurry, and a happy Saint Patrick's Day to you all! Enjoy!
16 comments:
Would this process be more efficient using a food processor rather than a blender? I don't own a processor, so...
I am wondering why you choose a blender over a food processor to make this and other recipes. I am one of the last people on earth to buy a food processor..only had mine about 6 months now and love it! I got tired of the blender clogging and having to stop and scrape down to get the same consistency so, I broke down and bought a food processor. Even a mini chopper works well for a lot of things.
Lisa in Atlanta
Yes, both work, but I always assume more people are going to have a blender than a FP, so I tend to grab it first.
Hi chef can I use rice wine vinegar instead of white wine vinegar? (sorry I'm not sure of the difference)
-eve
yes!
I will have to try that. I made colcanon and we ate outside on the deck as it was 84 on Saturday
Just a cautionary tale, on Valentine's day I made this for the first time for some steaks. I used good extra virgin olive oil, and a stick blender. I believe the EVOO went bitter on me while being beaten with the stick blender... VERY bitter. I will make it again, this time with some other oil. At least I'm guessing that's what was wrong.
-Pyrofish
this sauce is a MUST whenever you grill any sort of meat.
and yes, ive found that its much easier throwing all of the solids into the food processor, scraping it into a bowl, and then mixing in the oil with a spoon. i also add a little lemon juice.
Okay...I get it about the blender now! That's one of the things I love about you Chef John, is that you do think of we the little people. LOL! Like me...only had the blender until 6 months back.
I love the sound of this recipe and the story behind it. Thank you Jim McCurry and Chef John!!! Great post and I shall be making this soon...
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BTW - your wife is very brave. Funny and brave.
Does the flavour take a little time to fully develop or is pretty much ready to go right away?
omg! thx for the recipe and reminder! I love chimichurri, but haven't made it in a while. pork and chimichurri, here I come :)
chef! about the Jimmy McCurry story.
first let me tell you that story is part of a myth and there are many more storys from where chimichurri came from but none is correct.
second I'm from Argentina and what you done is no chimichurri.
big hug and keep doing great dishes
From Argentina the real recipe is:
parsley 4tbs
garlic 4tbs
water 1/2 L
kosher salt 1tbs
dry oregano 1tbs
thyme 1tbs
dry pepper flakes 1tbs
laurel 1 leaf
chop and mix parsley and garlic add oregano, pepper flakes, thyme and laurel.
after that boil water with salt and pour over the mix. leave in fridge for 7 days.
when you wanna use it put some in a container and add oil just over it save the rest.
some people don't use oil at all and the original one doesn't have.
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