Chimmichurri sauce

This is what fresh chimichurri sauce looks like. You put it on top of meat whether pork chops, steak, or chicken. It enhances flavor and is just fabulous. The first time I ever had Chimichurri sauce I was in Ecuador. We stopped at this rooftop restaurant that was more like someone's patio with the homeowner grilling on a charcoal grill. Every piece of meat was served with a big scoop of rice and lentils. The table and chairs were plastic and there was a bowl of this green stuff. So I put a small dollop on my meat to try and it was instant love. Every time family would come from Ecuador, I would beg for some chimichurri. It originates from Argentina but can be found now all over. Fresh stuff doe NOT compare to the fresh made. So here it is.... give it a try!

I brought a bunch of Italian parsley, washed it and cut off the stems. I put it in my little food processor.

I sprinkled with salt, added a few shakes of crushed red pepper, and about 3 cloves of garlic.

I then took about a half bunch of cilantro rinsed and added that.

I drizzled some olive oil and added a few drops of balsamic vinegar, and seriously a few drops. I turned on the food processor and voila!

I tasted it and thought it needed more cilantro. It was too parsley.... So instead of 2 parts parsley one part cilantro, I did more like 1 part to 1 part. but you can adjust to your taste buds! That's it! Top any meat with it!

Comments

Empanadas

Empanadas...they're delicious and the kids love them!! I never have leftovers when making these. If I have some they disappear before morning. You can put different fillings in, I made beef this time. I first browned up hamburger meat 1.5 lbs, I diced up an onion and put that in and then I added a can of green chiles. Now you can add peas, which I like but the boys aren't super fans of peas in general. I add pepper and the key ingredient: Goya Adobo. It's a Hispanic all purpose seasoning which is fabulous! I use it in a variety of dishes and always have it on hand. I add some cilantro. I also added some cheese not a lot about 3/4 cup. You can add it individually when filling the empanadas or not add cheese at all up to you. I used Monterey Jack but a white cheese is what you use when making cheese empanadas. I actually let the meat mixture cool down before filling them. it makes it easier to stuff the empanadas because the dough gets soft and then br...

Jellied Cranberry Sauce

I grew up having cranberry sauce from a can on Thanksgiving day. I loved it! I've tried whole cranberry sauce and wasn't a fan. Then I realized I can make my own cranberry sauce! So I few years ago, I tried to make my own. I discovered it's ridiculously easy to make and wow! so much better then the canned stuff I had been eating my entire life. Now, I won't ever eat it from the can again! I make of lot of cranberry sauce. I don't think I have to make this much, I give some away. You don't have to make as much as I do. I started with 44 oz. of cranberrys. I put 3 1/2 cups of water in a large pot added 3 1/2 cups of sugar and brought to a boil. I turned it down to a simmer and listen to the cranberrys pop! I love this part. I stir it up until they stop popping. I used my hand blender to make sure I all the cranberry's were ground up. I then used the juice of one orange, a very ripe, juicy orange. I squeezed it right into the pot. I decided to add som...

Sopa De Queso (Cheese Soup)

This is seriously delicious! One of my favorites from Ecuador and Ecuadorian staple! This cheese soup is simple, easy, and filling. In Ecuador, usually, the soup is served as an appetizer to the main meal. As you see, it's packed and filling. I diced an onion, put it into a soup pan with a little oil and butter, about a tablespoon. I sauteed it until translucent. I peeled and diced 2 large potatoes and added it in. I then added 32 oz of chicken stock. I sprinkled about a tablespoon of achiote. I let it simmer until the potatoes were half cooked. Then I added chuclo. It's corn, however, in the andes, it is large and meaty. You can find frozen chuclo at the market. This one id from Peru. I added a couple teaspoons of oregano, and then let the soup simmer until the corn is tender and potatoes are cooked. I then added a cup of milk. I diced up 12 oz of fresh cheese and added at the very end. I did add the cheese, brought to a boil and ...

Denise's Food Blog

Search This Blog