TIPS: Make the stock in advance, maybe a few hours are just enough Serve with fresh oysters or make oysters shooters with it It’s perfect for nice fish like flounder, cod and mahi Don’t try to cook shrimp on this marinade it will take too […]
TIPS: Change sour cream and mayo for plain yogurt if you are counting calories You can add siracha if you like If you’re the kind of person that adds hot sauce to everything, this dressing might do you right. I love spicy food; I’ll say […]
You'll be addicted to this sauce after the first bite. Full of flavor and the perfect match for anything grilled.
- ¼ cup chopped PARSLEY
- 3 tablespoons SHERRY VINEGAR
- 4 GARLIC cloves
- 2 tablespoons DRY OREGANO
- 2 teaspoons of crushed RED PEPPER FLAKES
- ¼ cup EXTRA VIRGIN OLIVE OIL
- ¼ cup CANOLA OIL
- Step 1 Mix everything together very well and let it rest for at least 1 hour before serving.
- Step 2 Use it within 5 days, the flavors get stronger as time goes by.
- Use this as a condiment in steak sandwiches and burgers
- Use on grilled vegies, meats and seafood
Chimichurri is a traditional Argentinean sauce that is a must have with “Asado”, if you don’t know what “asado” is, you’re missing out in life my friend. Argentina is one the top producers of meat in the world, and not only they produce it, they know how to cook it properly.
If you ever get the chance to experience a true asado, DO IT!! It’ll change your life. Just make sure you go very hungry and ready to eat a ton and a half of grilled meats.
The traditional Argentinean asado takes time and everything is serve right out the grill to be consumed in the moment, so don’t expect to have a big plate and a lot of food at once, is more of small bites of beef and sausages that the grill master gives you little by little. Be ready to taste tripe, kidney and sweetbreads, but you’ll also taste big pieces of meats cook to perfection.
All you do in the asado is eat for a few hours, until the charcoal is done, or the grill master is too drunk and full to keep cooking.
Everything that you taste in the asado is topped with chimichurri, which basically is, a mixture of herbs and garlic preserved in olive oil.
The first time I tasted a true chimichurri I was blown away, I grew up eating asado in Ecuador and of course, we do it different, not better or worse, just different.
When I was living in Miami, I had a friend from Argentina that was a cook at the restaurant I was working at and he invited me to an asado at his house. I agreed to go because he always talked about all the things he grilled, and it all sounded perfect to me. So, one day I had the chance to go and see for myself, and that was it!! Is one of the best eating experiences of my life. Of course, he wouldn’t let me touch the grill, because he was the grill master, and I was a guest. The only thing I was able to make was the chimichurri, under strict supervision of his wife. They showed me one by one the ingredients that go into the chimichurri and how to make it. They also said that as time goes by, the sauce will get a better flavor, and it’s true.
I recommend making chimichurri with one day in advance and have it with everything as you grill, is a game changer.
If you don’t have the chance to go to or make Argentinean asado, it’s okay but put it on your bucket list, in the meantime next time you turn your grill on make sure you have a pint of this sauce made so you can taste and see what I mean.
So, get your ingredients ready and LET’S GET COOKING!!
I learned this “aioli” at a wonderful restaurant in Miami called The River Oyster bar. This roasted pepper aioli was on the menu to be served with fried calamari, and let me tell you, it was the best!! Aioli is a fancy word for […]
TIPS: You can use honey instead of maple syrup You can use other type of sugar if you want Raspberries are delicious in any form you have them, I really don’t understand people that don’t like them, but I’m not here to judge. I’m here […]
FRENCH DRESSING RECIPE
Creamy in texture, light in calories and delicious on your salad. Take advantage of this dressing all year long.
- ¼ cup BALSAMIC VINEGAR
- ½ tablespoon DRY TARRAGON
- 1 teaspoon DRY THYME
- 1 teaspoon GARLIC POWDER
- 2 tablespoon BROWN SUGAR
- 3 tablespoons PLAIN YOGURT
- 3 tablespoons OLIVE OIL
- Step 1 In a mixing bowl add the vinegar, tarragon, thyme, garlic powder, brown sugar and yogurt. Mix well until everything is combine and finally add slowly the olive oil.
- Step 2 Transfer the vinaigrette to an airtight glass container and use it within 8 days.
- You can use sour cream instead of yogurt if you are not too worried about calories
By now you know that I lived in New Orleans some of my college years and had the opportunity to see the Big Easy from a local perspective, and not just from the waisted bourbon street way. I do admit that my first year I spent a bit too much time in the French quarter getting acquainted with hurricanes, grenades and any beer special that the bars had to offer. Come on now, what was I supposed to do? Ignore the biggest party town in Southern Unite States? I don’t think so my friend, I remember my years in NOLA as some of the best of my life (don’t tell my wife), I really thought I was going to life there for the rest of my life, but then Hurricane Katrina happened and that was it for me, had to move out.
One of the perks of becoming a local in any town is that you start familiarizing yourself with the great whole in the wall places, the nice bars, the good restaurants and cafes that won’t break your bank. This recipe comes from one of my favorite places to eat in New Orleans, the place is called Le Madeline, and when I lived there, I was a regular customer, I mean twice a week regular.
All their food is amazing and I’m sure the restaurant had to open more than one location; I was a regular at the one on South Carrolton avenue. The place was full all the time, that is always a good sign, right?
My order would always change because I’ve always been the kind of person that tries new things, but the one thing that I always order was their spinach salad. This spinach salad had red onion and strawberries with the most delicious creamy dressing you can imagine. When I finally asked them, what was on the dressing, they just told me. The dressing was called, French dressing and it was made with traditional French herbs, balsamic, olive oil and plain yogurt.
Of course, I tried to make it a couple of times and failed miserably, that was before I learned to cook and knew what an emulsion means. Now, I know exactly how to make it and to keep it always stable, not only that, I’ve mastered this dressing to the point that I’m pretty sure is an exact replica of the one served at Le Madeline.
I hope they don’t mind I’m promoting their restaurant and sort of giving away one of their delicious recipes, but the thing is, you have to try it and if you’re ever at Le Madeline, taste their French dressing and let me know how mine compares to theirs.
In the meantime, get all your ingredients together and LET’S GET COOKING!!!