Chimichurri Sauce
"Chimichurri" is a kind of uncooked sauce in Argentina, typically used as an accompaniment for grilled or roasted meat, and at times, used as a marinade for meat. There are all kinds of variations to "chimichurri," although most have to do with the amounts of the basic ingredients, but there are also some variations in the actual ingredients. For instance, not all Argentinians use chili pepper, so if you don't like heat, just leave it out, or just add a pinch of dried chili flakes. The same is true about recipe variations in Uruguay, where chimichurri is also popular, as is beef.
Ingredients:
4 cloves of garlic
3 tablespoons chopped onion (white or red onion, or scallion)
1 red chili pepper, seeded
1 teaspoon salt
2/3 cup cilantro
1/2 cup parsley (Italian parsley is good for this)
2 tablespoons fresh oregano
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoon lemon juice
1/2 teaspoon black pepper
Put all ingredients into a food processor and pulse until the garlic, onion, chili pepper and herbs are well chopped and blended together. Best if covered and refrigerated for a couple of hours before using.
Roasted beef ribs with chimichurri sauce
WORD HISTORY:
Spit-English has two main words (each with a verb and noun form) of this spelling, but they are from different sources. This is the word meaning, "rod or stick used for roasting meat." The verb form of this word is not commonly used in modern times. The word is somewhat distantly related to "spike." It goes back to the Indo European root "spei,' which meant, "sharp end, pointed." This gave Old Germanic "spitoz," meaning, "sharp rod for skewering meat to be roasted." This gave Old English (Anglo-Saxon) "spitu," with the same meaning. This then became "spyte/spytte," before the modern form. Forms in other Germanic languages: German has "Spieß/Spiess," ^ Low German Saxon has "Spitt," Dutch "spit," Danish "spytte," Norwegian "spidd" (dialectal?), Icelandic "spýta," Swedish "spett."
^ Modern spelling forms in German has made "Spieß" the proper spelling, except in Switzerland and Liechtenstein, where "Spiess" was made proper.
Ingredients:
4 cloves of garlic
3 tablespoons chopped onion (white or red onion, or scallion)
1 red chili pepper, seeded
1 teaspoon salt
2/3 cup cilantro
1/2 cup parsley (Italian parsley is good for this)
2 tablespoons fresh oregano
1/3 cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoon lemon juice
1/2 teaspoon black pepper
Put all ingredients into a food processor and pulse until the garlic, onion, chili pepper and herbs are well chopped and blended together. Best if covered and refrigerated for a couple of hours before using.
Roasted beef ribs with chimichurri sauce
Spit-English has two main words (each with a verb and noun form) of this spelling, but they are from different sources. This is the word meaning, "rod or stick used for roasting meat." The verb form of this word is not commonly used in modern times. The word is somewhat distantly related to "spike." It goes back to the Indo European root "spei,' which meant, "sharp end, pointed." This gave Old Germanic "spitoz," meaning, "sharp rod for skewering meat to be roasted." This gave Old English (Anglo-Saxon) "spitu," with the same meaning. This then became "spyte/spytte," before the modern form. Forms in other Germanic languages: German has "Spieß/Spiess," ^ Low German Saxon has "Spitt," Dutch "spit," Danish "spytte," Norwegian "spidd" (dialectal?), Icelandic "spýta," Swedish "spett."
^ Modern spelling forms in German has made "Spieß" the proper spelling, except in Switzerland and Liechtenstein, where "Spiess" was made proper.
Labels: Argentina, Argentinian recipes, beef, chili peppers, chilies, chimichurri sauce, cilantro, English, etymology, garlic, Germanic languages, herbs, oregano, parsley, recipes, Uruguay
posted by Randy at 2:35 PM
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