Page 10 - ClubLife Weekly 081021

CHEF'S CHEF'S
CORNER
CORNER

chimichurri

combine dry ingredients in the robot coupe and process

finely. combine parsley mixture with the remaining

ingredients and season with salt and black pepper.
Yields two cups

summertime is the essential time to cook on the grill and
2 bunches parsley, picked
there is no better pairing for grilled items than a rustic
6 cloves garlic
chimichurri. the sauce originates from Argentina. Lo ng a
1/2 teaspoon chili flake
staple in the cuisine, it has made its way into the repertoire
4 bay leaves, toasted and stems removed
of chefs and home cooks. Traditionally served with an
1 tablespoon dried oregano
asado, it is very versatile and is great on seafood,
3oz white vinegar
poultry and vegetables. Chimichurri also lends itself to
3oz water
variations. You can add grilled peaches, roasted tomatoes
6oz olive oil or a variety of herbs such as: basil, mint and cilantro.
Fresh chimichurri is best but it can be held in the

refrigerator for a few days. If yo u don't have a food

processor, a pestle and mortar provide a great substitute
for making the sauce or just a knife and cutting board.