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05-28-2019, 11:37 AM
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#1
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,366
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Chimichurri Sauce a la GotGarlic
This is my version of Argentinian chimichurri sauce. I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. It's delicious served with grilled meats, especially beef.
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
Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.
Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.
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Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-28-2019, 04:32 PM
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#2
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Chef Extraordinaire
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 25,454
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Thanks, copied to my sauces folder.
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05-28-2019, 04:39 PM
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#3
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Chef Extraordinaire
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 14,436
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GG, after soaking the garlic in vinegar, do you then pitch that vinegar and use fresh when making the sauce? Otherwise, wouldn't the "bite" still be there since it leached into the vingegar? Whenever I soak any kind of onion to tame the flavor, I always toss that soaking liquid out before continuing with the recipe.
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“You shouldn’t wait to be senile before you become eccentric.”— Helene Truter
"Remember, all that matters in the end is getting the meal on the table." ~ Julia Child
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05-28-2019, 04:44 PM
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#4
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,366
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CG, no, I don't. The vinegar neutralizes the bite of the garlic. It doesn't dissolve it.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-28-2019, 10:30 PM
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#5
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Chef Extraordinaire
Join Date: Jun 2012
Location: California
Posts: 10,088
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Thank you for sharing GG, this one sounds so good too!
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Grandchildren fill the space in your heart you never knew was empty.
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05-28-2019, 11:01 PM
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#6
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Head Chef
Join Date: Nov 2018
Location: Woodbury, NJ
Posts: 2,312
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Quote:
Originally Posted by Cooking Goddess
GG, after soaking the garlic in vinegar, do you then pitch that vinegar and use fresh when making the sauce? Otherwise, wouldn't the "bite" still be there since it leached into the vingegar? Whenever I soak any kind of onion to tame the flavor, I always toss that soaking liquid out before continuing with the recipe.
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I often soak garlic or shallots in a citric acid solution - just a large pinch I put in some water. I rinse them, then let them soak, while fixing whatever the rest of the dish is, then I rinse them again. I esp. like to do this when I will be saving some of the leftovers - it helps a lot, to prevent that raw onion or garlic flavor from increasing.
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Dave
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05-29-2019, 06:26 AM
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#7
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Executive Chef
Join Date: Dec 2006
Location: Long Island, New York
Posts: 3,971
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How long can this store for or is this a use immediately kinda a thing ?
I made it in the past , and the recipe was very similar, but it was about a year ago and I forgot what I did with it.
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05-29-2019, 08:08 AM
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#8
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,366
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Quote:
Originally Posted by larry_stewart
How long can this store for or is this a use immediately kinda a thing ?
I made it in the past , and the recipe was very similar, but it was about a year ago and I forgot what I did with it.
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It'll keep for about a week.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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05-29-2019, 11:34 AM
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#9
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Chef Extraordinaire
Join Date: Mar 2010
Location: south central coast/California
Posts: 14,766
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That's interesting about trying to tame the taste of raw garlic or onion for something like this. It's only my opinion, but what I enjoy most about this sauce is how powerful all the flavors are.
Just be sure whoever you kiss has been eating it too. 
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Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.
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05-29-2019, 03:44 PM
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#10
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Chef Extraordinaire
Join Date: May 2007
Location: Southeastern Virginia
Posts: 25,366
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Quote:
Originally Posted by Kayelle
That's interesting about trying to tame the taste of raw garlic or onion for something like this. It's only my opinion, but what I enjoy most about this sauce is how powerful all the flavors are.
Just be sure whoever you kiss has been eating it too.  
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I don't like biting into raw onion or garlic in anything. It's just a difference in taste
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
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Chimichurri Sauce a la GotGarlic
GotGarlic
This is my version of Argentinian chimichurri sauce. I usually chop the garlic and let it sit in the vinegar for a bit, to tame the bite. It's delicious served with grilled meats, especially beef.
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
Process parsley and garlic in food processor till finely chopped. Scrape down sides of bowl as necessary.
Transfer to a medium bowl and whisk in remaining ingredients till thoroughly blended. Taste and adjust seasoning.
3 stars
1 reviews
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