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Chimmichurri recipe

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    Chimmichurri recipe

    fzxdoc I don't remember which thread it was so I will post it here. These are very delicious and any one can eliminate, add or substitute one herb for another.
    I love cumin. I hope you enjoy this as much as I do.
    HH


    Chimmichurri
    20g Toasted cumin seen (good quality preferred)
    300g Olive oil
    40g Shallots- brunoise
    10g. Garlic - sliced
    60g. Parsley - chopped (no stems, leaf only)
    60g. Mint - chopped ( no stems, leaf only)
    60g. Cilantro - chopped (definitely no stems, leaf only)
    20g. Vinegar - white, champagne or red wine (your choice)
    4g Salt - Kosher
    2g. Pepper - fresh ground

    Sautee shallots and garlic in oil for a few minutes until cooked through.
    Remove from heat let cool for a few minutes.
    Add all the other ingredients while the oil is still warm.
    Stir, taste and adjust.
    Cool, reseason as necessary.

    Alternatively

    No shallots, cilantro or vinegar

    30g. Toasted cumin seed (preferably on the grill)
    300g. Olive oil
    100g Grilled spring onion
    50g Grilled Fresno chile - Seeded, Sliced thin, Rings
    30g Grilled Garlic- sliced
    80g. Parsley - chopped (leaf only)
    40g. Mint - chopped (leaf only)
    30g. Lemon Juice from grilled lemon
    4g. Smoked salt

    Use a sautée pan on the grill and follow above instructions.

    #2
    Whew, wouldn't know where to look for a shallot, shallot water perhaps - rather than deep water???

    Comment


    • richinlbrg
      richinlbrg commented
      Editing a comment
      1). Thank you for the recipe, HouseHomey ! I've never had chimmchurri, but it sounds good. Will try it shortly!

      2). You tripped ME up on brunoise - had look it up!

    • texastweeter
      texastweeter commented
      Editing a comment
      Shallots are here too. Brookshires carries them in bulk even. Good post.

    • Troutman
      Troutman commented
      Editing a comment
      Yea I too make a little bru noise in the morning when I first sit.....

    #3
    Thanks so much, HouseHomey , for the chimichurri recipes. Both sound delicious. I'll be giving one of them a try this week probably the one with the shallots. Then next time I'll try the other.

    Question:do you grind the cumin seed after toasting, or does it go whole into the mixture?

    Kathryn
    Last edited by fzxdoc; June 17, 2018, 06:35 AM.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Grind it hot. Toast the pepper corns too and grind together with the cumin. Just be careful when you open the grinder after your grind. It will be like the tear gas of flavor.

    • fzxdoc
      fzxdoc commented
      Editing a comment
      Thanks. Good to know. I'll avoid taking a deep sniff when I open the spice mill.

      K

    #4
    What in the world are y'all doing up so early?? I been up all night, currently doing sous vide egg bites, I gots an excuse.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      I was out of bed at 3:30am. I had my first meal in a week last night. Been on liquid diet.I woke up as usual but hungry. Started the coffe at 4:30. I have to write a recipe for ecowper now for red enchilada sauce. It's basic but very delicious and can be altered.

    • Elton's BBQ
      Elton's BBQ commented
      Editing a comment
      This is my privilege being in another timezone.. lol

    #5
    The recipes looks delicious, just not authentic Argentine. Not very common for Argentines to eat cilantro or cumin seeds. I have a hard time finding cilantro here and is usally the Bolivian vegetable stores that carry it.

    Comment


    • texastweeter
      texastweeter commented
      Editing a comment
      cumin, chipotle, ancho and garlic. Little chili de arbol.

    • Troutman
      Troutman commented
      Editing a comment
      Was wondering if you had trouble making bru noise down there?

    • HouseHomey
      HouseHomey commented
      Editing a comment
      Jeeze you guys.

    #6
    I learn a lot about different kinds of food from you HH. Your always up to something I've never heard of but would like to try. I appreciate all of it!

    who's Brunoise Mars? 😃

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      He's the singer guy. He had a couple of hits.

    #7
    I have a picanha that has been wet aging for about 35 days that this will grace tomorrow.

    Comment


    • HouseHomey
      HouseHomey commented
      Editing a comment
      Awesome. Let me know what you think.

    #8
    Gonna try this recipe HouseHomey

    Comment


      #9
      This sounds awesome Homey!

      Comment


        #10
        Another big "Thank you"!

        Comment


          #11
          Man that's a totally different chimmie recipe then I'm used to, will have to give it a try. And by the way, what's with the gram thing, you going all international on us cookie?

          Comment


          • HouseHomey
            HouseHomey commented
            Editing a comment
            It's just how I roll, being an international man of mystery and all.

          #12
          Gonna rip this one tonight! Thanks Homey! You da man!

          Comment


          • Troutman
            Troutman commented
            Editing a comment
            There you go ripping again, making the sweet bru noise !!!!

          • HouseHomey
            HouseHomey commented
            Editing a comment
            Yeah buddy!! Also try Fresno chilies. Delicious too!!

          #13
          This recipe is a heaper! Smells and tastes sooo good!
          Click image for larger version

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          Comment


            #14
            I'll have to give this rendition a try!

            Ahumadora , I always use Francis Mallmann's recipe for chimichurri. I'm curious if it's close to what you'd consider authentic?

            1 cup water
            1 tbs. coarse salt
            1 head garlic, separated into cloves and peeled
            1 cup packed fresh flat-leaf parsley leaves
            1 cup fresh oregano leaves
            2 tsp. crushed red- pepper flakes
            1/4 cup red-wine vinegar
            1/2 cup extra-virgin olive oil

            Everything minced/chopped by hand, no blenders or it gets too aerated.

            Comment


            • Ahumadora
              Ahumadora commented
              Editing a comment
              Haven't made chimmi in years. But looks pretty authentic to me.. Much better than the fly infested crap that you get from roadside parrillas here.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              I checked out Mallman's recipe here: https://nymag.com/restaurants/recipes/inseason/58057/

              Here are the directions that go along with the ingredients that you gave us:

              Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes.

              continued in the next comment...
              Last edited by fzxdoc; August 25, 2021, 06:09 AM.

            • fzxdoc
              fzxdoc commented
              Editing a comment
              (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks (adapted from Seven Fires: Grilling the Argentine Way, by Francis Mallmann with Peter Kaminsky; Artisan, 2009).

              K.
              Last edited by fzxdoc; August 25, 2021, 06:08 AM.

            #15
            We will get finished pics right??

            Comment

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