Not a Fourth of July BBQ

I have been remiss in posting since I had been away and when I travel, I am very low tech, meaning no computer and sometimes even no cell phone. I visited friends and family in Hawaii and had my cravings indulged: Kin Wah Chop Suey's crispy chicken; Leonard's Bakery's malasadas; fresh mango, papaya and lychees; Yama's Fish Market lau lau, kalua pig and poi; Zippy's ZipPac; Yummy's mixed kalbi and chicken plate; and Bubbie's ice cream.

We didn't get to celebrate the 4th properly, but we did it right the following week. The slight drizzle of tsuyu rain didn't stop us from grilling outside. I have to say, Peter did a superb job with the medium rare lamb chops. But the star of the show was the chimichurri sauce, an Argentinean must-have condiment for any grilled meats. This one came from Chow.


Posted By: Jan Opdahl
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Chimichurri Sauce

Adapted from a recipe from Chow. The original recipe calls to do everything in a food processor, but I chopped everything by hand in no time at all.

2 cups packed Italian parsley, chopped finely

4 cloves garlic, chopped finely

1/4 cup packed fresh oregano, chopped finely or 4 teaspoons dried oregano

1/4 cup red wine vinegar

1 dried red pepper, chopped

1 cup extra virgin olive oil

Salt and pepper to taste

Cooking Process:

After chopping the parsley, fresh oregano, garlic and pepper, combine all the ingredients in a bowl and whisk together. Add salt and pepper to taste. Cover and refrigerate for at least 2 hours or up to a day in advance.

How to Serve:

Serve with any grilled meats.


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