This entry was posted on Thursday, February 25th, 2010 at 11:59 pm and is filed under Recipes, Savory Dishes. You can follow any responses to this entry through the RSS 2.0 feed. You can skip to the end and leave a response. Pinging is currently not allowed.
Site Search:
February 25, 2010
This sauce is a very popular one for Beef although I also love it on grilled chicken. But probably the best combination is Patagonian Lamb with chimichurri. Whenever people get together to enjoy an “asado” (barbacue) having the chimichurri sauce is a must. The picture shows a “Corderito Patagonico” cooked for 3 hours by placing it at about 4 feet from a rather big bonfire. The lamb was brushed with chimichurri at least every 10 minutes. This one was made in San Carlos de Bariloche in the northwest of the Argentinean Patagonia. Although originally found only in the rural areas, now you can get Patagonian Lamb in many restaurants in Buenos Aires. Every household has it’s own chimichurri recipe but this is the best I ever had and probably one of the most simple ones.
1 Cup of Olive oil
½ Cup of Oregano
2 Tablespoons of chopped Garlic
2 Tablespoons of chopped Onions
¼ Cup of Vinegar (very important)
Combine all ingredients in a jar ( a glass one is better)
Set for a week in the refrigerator, and it will be ready.
read comments (4)
February 26th, 2008 at 8:44 pm
It’s a beautiful website. Your photos make me want to lick the computer monitor!! Fabulous! Keep it up. I’m very proud of you!
April 1st, 2008 at 5:19 am
COOL POST…
..AND COOL BLOG TOO!!
We love Asado y Chimichurri
GREETINGS FROM ITALY!
CARNEALFUOCO - ricette barbecue community
April 1st, 2008 at 11:26 am
Italia Chao
Thank you!
Natalia
May 17th, 2008 at 4:01 pm
Barbaro Nati
El tuyo es el mejor (aqui solemos agregarle aji molido)
Tu site es de lujo