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What kind of sauces are you basting the contents of your grill this summer with? Beer? Apple Juice? The liquefied remains of two certain blonde sisters recently featured in this here blog?

So many questions, yet so little chimichurri. Yes, chimichurri. Its that bright and herby green sauce from Argentina that miraculously finds its way on beautiful beef and other grilled delights from Patagonia to St. Petersburg…..truly something you should consider when firing up the ol’ BBQ this weekend.

Here are the pros about chimi- its super easy to make within minutes, can and should be used as a marinade, and must be used to directly baste while the subject of the grilling session is cooking!

The cons? There are none in the world of cooking with fire, so make your list and head on over to the market!

You will need the following for one serving (good for about 1-4 people) :

1 bunch parsley
1 small clove garlic
1/4 green onion
1 tbsp fresh oregano
Juice of 1 lime
1 tbsp vinegar (red/white wine vinegar preferably)
1 Jalapeno
Lotsa Olive Oil (yes, “lotsa” is a scientific term)
Salt/Pepper to taste

Food Processor / Blender / Insane Skill with Knives

Stuff everything in the blender except the olive oil and salt/pepper. Blend or pulse while pouring in the olive oil at a steady drizzle until you have the right consistency which is creamy goodness. Adjust salt and pepper to taste. Too much garlic and/or onion and the sauce will suck. Don’t say I didn’t warn you!

You can marinate beef, chicken fish or vegetables in this stuff, and then baste while the food is grilling. Or any combination thereof! Enjoy, Brooklyn.

If you don’t stick your hands in it, there ain’t no love

If you don’t stick your hands in it, there ain’t no love…

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