chimmichurri

Posted by community member Robert:

My buddy Sergio Di Sappio owns a great restaurant in Chicago called Tango Sur. He introduced me to chimmichurri, which the Argentines use to grill everything.  Here is my recipe:

Ingredients

• 5 cups of Extra Virgin Olive Oil
• 2 cups of Apple Cider Vinegar
• 1 cup of fresh lime juice
• 10 cloves of garlic
• 1/4 pound of parsley
• 2 tablespoons of Red Pepper Flakes

Directions

Chop the garlic and the parsley.  Add the chopped magic to the Olive Oil, Apple Cider Vinegar and Lime juice mixture.  Add the Red Pepper Flakes and stir.  Here are my suggested marinating times for different things:

Fish and Shellfish 30 minutes to 1 hour

Chicken 1 to 2 hours

Pork 1 to 2 hours

Beef & Lamb 2 to 3 hours

You can grill, bake or pan fry anything with this marinade… I think it’s great.  And as my friend Jeff Dattilo would say, “Just Enjoy!”

Here is a great stir-fry recipe that is sure to tickle your taste buds! It’s easy to make, and your friends will think you’re an Asian Epicure!

Ingredients

1 lb. chicken thighs

1 tbs. sugar

1/4 tsp. pepper

2 tsp. light soy sauce

1 tsp. dark soy sauce

1 tbsp. rice wine or dry sherry

2 tsp. cornstarch

2-3 tbsps vegetable oil

1-2 garlic cloves, crushed

2 scallions cut into short sections (green and white parts separated)

4-6 small dried red chilies, soaked and seeded

2 tbsp crushed yellow bean sauce

2/3 cup water

Directions

1. Cut the chicken into bite-sized pieces and marinate in the sugar, pepper, soy sauces, wine and corn starch for about half an hour.

2. Heat the oil in a hot wok and stir fry the chicken until lightly browned. Transfer the chicken with a slotted spoon and keep warm. Add garlic, white scallion, chilies, and yellow bean sauce to the wok and stir fry for about 30 seconds.

3. Return the chicken to the wok, and stir constantly for a couple minutes, then add the water, bring to a boil, then cover. Simmer over medium heat for about five minutes, stirring a couple times. Remove from heat, garnish with the green scallion and serve immediately.