"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Menu Planning > Today's Menu
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-28-2019, 10:51 AM   #21
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,522
Send a message via Skype™ to taxlady
Quote:
Originally Posted by GotGarlic View Post
I *love* chimichurri with beef! Yum!
Quote:
Originally Posted by Kayelle View Post
It sure felt like the kickoff for summer with this meal. The new addition was the Chmichurri sauce made with my new little food processor. WOW I'll make this every time with this meal from now on. What a wonderful sauce for meat. We tasted it in Argentina, but I forgot about how great it is.
What recipe for chimichurri are you two using? I tried making it once and it was okay. We thought it was rather uninteresting. I'm wondering if it is a different recipe or just a difference in taste / preferences.
__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-28-2019, 11:15 AM   #22
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,351
Quote:
Originally Posted by taxlady View Post
What recipe for chimichurri are you two using? I tried making it once and it was okay. We thought it was rather uninteresting. I'm wondering if it is a different recipe or just a difference in taste / preferences.

Taxi, as usual I looked at several recipes and came up with my own.
I'll type it up and post my version. I'll be interested to hear about GG's take on it.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-28-2019, 11:26 AM   #23
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,560
Quote:
Originally Posted by taxlady View Post
What recipe for chimichurri are you two using? I tried making it once and it was okay. We thought it was rather uninteresting. I'm wondering if it is a different recipe or just a difference in taste / preferences.
This is the one I use, although I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. I really like red wine vinegar, so that's probably why I enjoy this so much. Some recipes include cilantro and/or oregano. I've tried it with both, and I prefer it with just parsley.

1/2 cup parsley, chopped
1 clove garlic, chopped
1/4 cup extra-virgin olive oil
1/8 cup red wine vinegar
1 tbsp water
1/8 cup red onion
1/2 tsp. salt
1/8 tsp. red pepper flakes or Aleppo pepper

1. Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.

2. Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-28-2019, 11:38 AM   #24
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,351
GG, I know that Taxi doesn't like cilantro so I'm sure your version will be more to her liking. Yours looks yummy too.
Chimichurri Sauce, my way.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 05-28-2019, 11:40 AM   #25
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,522
Send a message via Skype™ to taxlady
GG, that's almost exactly the recipe I used. But, it had fresh oregano and no onion. I think having onion instead of oregano would be an improvement. I can't really remember what it tasted like (it was 7 years ago), just that we were unimpressed. I betcha onion would really kick it up a notch.

Thanks

I am very interested to see Kayelle's version too.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-28-2019, 11:40 AM   #26
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,560
Quote:
Originally Posted by Kayelle View Post
GG, I know that Taxi doesn't like cilantro so I'm sure your version will be more to her liking. Yours looks yummy too.
Thanks. I'm sure yours is also delicious. I like cilantro, but for some reason, it doesn't do it for me in this dish. As usual, there are as many recipes as there are cooks
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-28-2019, 11:42 AM   #27
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,560
Quote:
Originally Posted by taxlady View Post
GG, that's almost exactly the recipe I used. But, it had fresh oregano and no onion. I think having onion instead of oregano would be an improvement. I can't really remember what it tasted like (it was 7 years ago), just that we were unimpressed. I betcha onion would really kick it up a notch.

Thanks

I am very interested to see Kayelle's version too.
She posted it in the Condiments forum: Chimichurri Sauce, my way.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 05-28-2019, 11:42 AM   #28
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 20,522
Send a message via Skype™ to taxlady
Quote:
Originally Posted by Kayelle View Post
GG, I know that Taxi doesn't like cilantro so I'm sure your version will be more to her liking. Yours looks yummy too.
You're right. I don't like cilantro. But, I can see how that might make it more interesting for someone who does enjoy it. Were there other differences in your recipe?

Edit: I just saw GG's reply. I'm off to look at your recipe now.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is offline   Reply With Quote
Old 05-28-2019, 12:19 PM   #29
Sous Chef
 
pepperhead212's Avatar
 
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 539
Quote:
Originally Posted by msmofet View Post
Can you post the full recipe and instructions for the Spicy sweet and sour sauce please. Thank you in advance.
Spicy Sweet and Sour dipping sauce
Nahm Jeem Gratiem

1 c sugar
1/2 c water
1/2 c white vinegar
3/4 tsp salt
2 tb garlic, minced, but not too fine
About 10 dried Thai pepper, to make 1 tb,
or 1 tb crushed red pepper flakes

A. Crush the peppers in a mortar, until some powder is present, and no large pieces are left. If using crushed red pepper flakes, crush them briefly, in the mortar, to get some powder, but mostly flakes. I no mortar, use a spice grinder, pulsing to get this texture.

B. In a small (I use a 1 1/2 qt) saucepan, combine all ingredients, and bring to a boil over med-high heat, stirring to dissolve the sugar. Reduce heat to a simmer, and cook about 20 min., until thickened to a light syrup. A foam will form on the surface - about a half inch foam is what seems to indicate the right thickness.

C. Cool to room temperature before using. Keeps very well in the fridge - cool again, before using, as it is very thick, when cold.

This is very good with grilled chicken and meats, as well as fried appetizers.
__________________
Dave
pepperhead212 is offline   Reply With Quote
Old 05-28-2019, 12:32 PM   #30
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,351
That sauce sounds delicious Pepperhead.

Would you please copy the recipe to the condiment forum so the recipe doesn't get lost? TIA
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
dinner

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.