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How To make Argentinean Chimichurri Style Marinade
Ingredients
1/2
cup
olive oil
1/2
cup
vinegar, malt
1/4
cup
water
2
tablespoon
parsley, fresh, chopped
3
each
garlic, cloves, minced
1
teaspoon
cayenne pepper
1
teaspoon
salt
1 1/2
teaspoon
oregano, fresh, leaves, chopped
1
pepper, freshly ground
Directions:
Great for beef and poultry. Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.
Makes about 1 1/3 cups.
How To make Argentinean Chimichurri Style Marinade's Videos
Authentic Chimichurri | Argentinian Style
Authentic Argentinian Chimichurri!
In this video I show you how to make Classic Argentinian Chimichurri using the best quality ingredients. My mom is originally from Argentina, so this is her authentic recipe! We give you great tips on how to grill the best steak at home, and show you a classic Argentinian steak sandwich. Hope you enjoy. ????
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The Secret Chimichurri Recipe #Shorts
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RECIPE
Parsley - a jar full
1-2 Garlic - take away the soul
2 table spoons red wine vinager
Salt + Pepper
Half a lemon
COOKING EQUIPMENT
► KNIFE:
► PLATING FORK:
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PREPARING ARGENTINIAN CHIMICHURRI MARINADE
Chimichurri is one of most delicious and versatile sauces around. It's traditionally served with grilled steak, and is an essential part of the Argentinian cusine, it also goes great with chicken, fish and on vegetables.
Why I get obsessed with Chimichurri every summer.
Every summer I get obsessed with Chimichurri for a couple of weeks. Why? It pairs perfectly with grilled meats and once you understand the blueprint of how it's made, you can make tons of new variations.
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USEFUL KITCHEN GEAR
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⏱ TIMESTAMPS:
0:00 Intro
0:32 Chimichurri Blueprint
2:03 Cilantro Habanero 'Chimi'
2:56 To Blend or Not to Blend?
3:44 Grilled Chimichurri Bowl
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A7C
Voice recorded on Shure MV7
Edited in: Premiere Pro
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Argentinian Chimichurri Sauce: Authentic Recipe
#Portugal #SerraduraDessert #Recipe #authenticfoodquest
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This authentic Argentinian chimichurri recipe is the best accompaniment to steak and grilled meats.
This popular Chimichurri sauce is made with parsley, oregano, garlic, olive oil and red wine vinegar. Red pepper flakes, salt and pepper give it an additional punch.
Contrary to what some may think, Argentine chimichurri sauce never includes cilantro, only parsley.
It’s a versatile condiment used mostly with grilled meats, and can also be used as a marinade.
We stayed three months in Argentina and enjoyed many asados or barbecues. Through these experiences we discovered the famous Argentine chimichurri sauce.
Unlike grilling in the US, where barbecue sauce is a favorite, most meats in Argentina are simply salted before grilling.
Once cooked, the final touch is added. Chimichurri sauce is served alongside the grilled meats and the feast begins.
We fell in love with the bright and fresh flavors of this delightful sauce and learned how to make chimichurri sauce.
We bring you back this authentic Argentinian chimichurri recipe from Argentina.
This is Claire and Rosemary from Authentic Food Quest bringing you travel inspired recipes to taste the world at home.
We recommend using fresh herbs for a flavor packed chimichurri sauce. Equally important is the use of high quality olive oil, which goes a long way to enhancing the flavors.
Choose kosher salt versus iodized salt. Kosher salt has a coarse and flat grain size, making it pinchable and easy to crumble. It is ideal for crumbling over dishes and meats.
Chimichurri sauce can be kept refrigerated for up to 3 weeks or up to 6 months in the freezer!
Here are the ingredients and instructions for this recipe for 8 servings:
Ingredients:
2 cups packed fresh Italian parsley leaves
4 medium garlic cloves, peeled and smashed
1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
1/4 cup red wine vinegar
1/2 teaspoon red pepper flakes
1/2 teaspoon kosher salt
Freshly ground black pepper to taste
1 cup of high quality extra-virgin olive oil
Instructions:
Mince the garlic very finely, and put in a medium bowl
Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes.
Whisk in the red-wine vinegar, then the olive oil.
Transfer into a bowl or jar with a tight-fitting lid, and place in the refrigerator to allow the flavors to blend.
Refrigerate at least 2 hours or up to 1 day to allow the flavors to meld.
Thank you for watching.
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How to make Chimichurri | Argentinian Recipe
We brought this recipe back from Argentina while we were on holidays in Mendoza. On the trip we were toured by a group of gauchos on horseback through the base of the Andes and we of course grilled up some steaks. This was the chimichurri recipe we learned while we were there and we wanted to share that.
#Chimichurri #Argentina #Gaucho
Items we used in this video:
► Kamado grill -
► My go to Salt -
► Black disposable BBQ gloves -
Our Cookers:
► Gas grill -
► Charcoal grill -
► Pellet grill -
► Griddle -
► Kamado grill -
► Rotisserie -
► Smoker -
► Salamander -
Fuels:
► Premium Lump Charcoal -
► Lump Charcoal -
► Pellets (Traeger Signature Blend) -
► Pellets (Hickory) -
► Apple wood chunks for smoking -
Accessories:
► Black disposable BBQ gloves -
► My go to Salt -
► Wireless & Bluetooth Thermometer -
► 8' Shun Chef's Knife -
► Wood BBQ scrapers -
► Heat resistant dragon knuckle gloves -
► Cutting board (with drip groove) -
► Butchers block -
► Cooling Racks -
► Cast iron skillets for searing steaks -
► Electric BBQ Lighter -
► Smoker Tube -
► Blow Torch -
► Charcoal chimney -
► Charcoal baskets -
► Pizza Stone for the BBQ -
► Pizza Peel / Flipper -
► My Favorite Cookbook -
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