Chimichurri sauce in Toronto
- Moimoi Jul 7, 2007 10:57 AM
I'm on an Argentinian kick these days. I've been hooked since being in Vegas and having the most amazing meal at a family-owned Argentinian restaurant. Heaven. Standard condiments included their own homemade chimichurri sauce. I would prefer a homemade sauce from a smaller retailer, but the one I saw at Kensington looked red (red vinegar I assume, they weren't doing samples, and I didn't want to buy a large bottle without trying it), versus the one at this restaurant, which had vinegar, but I don't recall that it was red vinegar... Any great recos (red or white vinegar) are welcomed. Thanks.
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Chimichurri is a bit like Turkey in the Straw, Foggy Dew... one title, so many different tunes. The one I was taught by an Argentine was essentially a parsley puree, with many other things (onion, garlic, chili pepper, lemon juice, vinegar, etc) mixed in, so the colour was green. There is a President's Choice Memories of Patagonia Chimichurri, which is green, and though I like PC products, generally, this one disappointed, because it doesn't adequately preserve the fresh 'bite' of the parsley. All that said, I've seen recipes that are things marinating in vinegar (garlic, peppers, etc), then strained out and the resulting liquid saved as the chimichurri. I haven't tried it, so I can't judge, but it doesn't appeal the way the brilliantly verdant version I was given does. If you want, I'll dig out the precise recipe for my version. Thing is, I make only for the day of service - I don't make it to store.
Wish I knew what turkey in the straw and foggy dew are, but thanks for your detailed reply. I would be most appreciative for the recipe. Sounds like you know what you're talking about. The combination of ingredients you talk about sounds amazing. Look forward to receiving it. Thanks.
Turkey in the Straw and Foggy Dew are song titles that have been applied to more than one song. Anyhoooo....
I can't find my recipe, so I'm doing this from memory....
Finely mince 4-6 cloves of garlic (depending on size and desired strength), one small to medium white onion. Trim the stems off two bunches of flat parsley, and finely chop the leaves, blend it with the onion and garlic in a large bowl. Add the juice of two lemons, 1-2 tbsp white wine vinegar(I don't think that it's necessary, but I remember that she used it), 1 tsp chili flakes, 1/2-1 tsp *smoked* sweet paprika, a healthy pinch of cayenne (optional). Blend all this well, and gradually stir in 1/2 cup olive oil. Adjust the flavour with fine sea salt and freshly ground black pepper. These instructions are manual, but my sister uses a food processor, which will save you a lot of time. Either way, your chimichurri should have a pretty smooth, dense texture. Set aside until you need it. I find that it needs about 4 hours to let the flavours marry together, and that after 48 hours it starts to fade (still good, though!). Like the analogy of one song title for many tunes, you can introduce your own innovations in terms of proportions and ingredients. Enjoy,and let me know how it works out.