Chimichurri | The Ultimate Sauce For Grilled Meat

Chimichurri's origin lies in Argentina, but this mouth-watering sauce for grilled meat and sausages is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions, however all of them are salty and contain a punch of sourness. Chimichurri is a cinch to make and the longer it sits in the refrigerator, the better it gets.

Ingredients:

1.5  tbsp.	kosher salt
1/2  cup	warm water
1 bunch	flat leaf parsley (leaves only),
	chopped
4	garlic cloves, minced
1/2  cup	roasted red pepper, small dice
1     tbsp.	sweet paprika
1     tbsp.	fresh oregano, chopped
1     tbsp.	dry oregano, crushed
1.5  tsp.	dried, red pepper flakes
1/2  tsp.	freshly ground pepper
1/4  tsp.	freshly ground cumin
1/4  cup	white vinegar
1     tbsp.	red wine vinegar
1/2  cup	extra virgin olive oil

Directions:
1. Whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).
2. Place the parsley through red wine vinegar in a bowl and whisk in the olive oil.
3. Add the salmuera and whisk further to combine.
4. Adjust seasonings as desired.
5. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

Yield: Approximately 2.5 cups.

Smother it on grilled sausages that are sandwiched between French bread. Delicioso!

Tagged as: [ argentina recipes sauce uruguay ]

Chicken Linguini with Tequila-Lime Cream Sauce

Every time I prepare my version of a similar dish that I had in DC, I am tempted to divide it into 2 servings instead of 4 and devour it! It is extremely tasty. Even though a bit of cream is used, it isn't overly rich. I love the zesty-lime flavor with the hint of tequila.

4     tsp.	olive oil
1/2  lb.	chicken tenders, sliced*
1/2	red onion, thinly sliced
1     medium	red pepper, thinly sliced
1     small	yellow pepper, thinly sliced
1/2  cup	button mushrooms, sliced
3	cloves garlic, minced
1	jalapeno, minced
2	limes, zested and juiced
1/4  cup	tequila
3/4  cup	cream
1/2  cup	parmesan cheese, grated
1/4  cup	cilantro, chopped
8    oz.	dry linguini, boiled
	salt and pepper to taste

Directions:

1. Bring a large pot of cold, well-salted water to a rolling boil to cook your pasta when you are ready.

2. Heat a stainless steel pan over medium (+) heat. Add 2 tsp. olive oil and when heated, toss in thinly sliced chicken tenders. Sprinkle with salt and pepper to taste. Let the chicken lightly brown (about 2-3 minutes) before turning over to brown the other side. Remove from the pan when it is just cooked. Set aside in a bowl.

3. Add another 2 tsp. of olive oil to the pan and heat. Sprinkle in the red onion and a pinch of salt and sauté for a couple of minutes until it starts to soften. Add the mushrooms, sliced peppers, and another pinch of salt and continue to cook until everything is softened.


4. Add the minced garlic and jalapeño and cook, while stirring, for about 1 minute to release the flavors (be careful not to burn your garlic). Remove the pan from the heat and deglaze the pan with the tequila. Return to the heat source and let it cook out until it mostly evaporates. Add the lime juice and zest and let it reduce for a couple of minutes. Turn down heat down to medium-low and let it simmer gently.

5. Return the chicken to the pan. Pour in the cream slowly and continuously stir to combine. Let the sauce simmer gently to thicken. Taste and add more salt and pepper if desired.


6. In the mean time, have the linguini boiling. When it is almost al-dente, remove it from the water and place it directly into your saucepan. Continue to cook the pasta and the sauce for a minute or so longer until the pasta is cooked perfectly. If the sauce is too thick, you can add a little of the hot pasta water to loosen it.

7. Divide the pasta into 4 bowls, topping each with a drizzle of olive oil, parmesan cheese, and chopped cilantro.

Enjoy!

* If you want more chicken in this dish, use up to 1 pound.

Tagged as: [ cream culinary lime linguini pasta recipes sauce tequila ]