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Started By
Message
Request: Pico & Chimichurri
Posted on 9/1/15 at 3:16 pm
Posted on 9/1/15 at 3:16 pm
I usually just wing it with these two, but if anyone has some handy proportions I'd appreciate it. Trying to be more consistent.
Don't have time to experiment as I'm gonna make a big batch of each tonight.
Don't have time to experiment as I'm gonna make a big batch of each tonight.
This post was edited on 9/2/15 at 9:50 am
4
Posted on 9/1/15 at 3:23 pm to Dooshay
I make chimichurri a lot. One bunch of parsley, four garlic cloves, a handful fresh oregano, no stems, salt, pepper, few tablespoons red wine vinegar- spin all in food processor then drizzle olive oil in to your desired consistency.
Some people add cilantro but my friends from Argentenia say it is not authentic because you can't find cilantro there. But some people even add mint.
Also, black pepper. Rub it on any good steak.
Some people add cilantro but my friends from Argentenia say it is not authentic because you can't find cilantro there. But some people even add mint.
Also, black pepper. Rub it on any good steak.
Posted on 9/1/15 at 4:16 pm to Dooshay
Sous vide it
This post was edited on 9/1/15 at 4:17 pm
Posted on 9/1/15 at 4:57 pm to Martini
Gotta have cilantro and lime in it for me.
Posted on 9/1/15 at 5:06 pm to Martini
quote:
lot. One bunch of parsley, four garlic cloves, a handful fresh oregano, no stems, salt, pepper, few tablespoons red wine vinegar- spin all in food processor then drizzle olive oil in to your desired consistency.
Needs a little heat. Crushed red pepper for me. I've done it with cilantro and jalapeno, but like it better with parsley and crushed red pepper.
Posted on 9/1/15 at 5:09 pm to Dooshay
I wing Pico:
1 large red or yellow onion, diced
2 medium tomatoes, diced and drained
1 or 2 minced jalapeno peppers
2-4 T minced cilantro
juice of a lime
salt to taste, optional
1 large red or yellow onion, diced
2 medium tomatoes, diced and drained
1 or 2 minced jalapeno peppers
2-4 T minced cilantro
juice of a lime
salt to taste, optional
Posted on 9/1/15 at 8:31 pm to OTIS2
Pico:
3x lg beefsteak tomato
1/2 lg red onion
1 jalapeno
juice of 1/2 lime
dash of lime zest
1/8 bunch of cilantro, chopped
Chimmichurri:
7/8 bunch of cilantro
juice of 1/2 lime
1 tsp capers
splash of apple cider vinegar
1/2 tsp of garlic powder (didn't have fresh)
1/2 tsp of fine ground black pepper
1/4 cup or so of canola oil
Sous Vide baked chicken
Jasmine rice cooked with 1/2 red onion
Posted on 9/1/15 at 9:08 pm to Dooshay
Learn how to pour a beer. That's just criminal with all that foam.
Posted on 9/1/15 at 9:26 pm to Dooshay
I use Cilantro in my chimichurri even though it isn't authentic.
Chimichurri skirt steak is
Chimichurri skirt steak is
Posted on 9/1/15 at 9:58 pm to Dooshay
No parsley ?
Posted on 9/1/15 at 10:05 pm to djangochained
Nope. Didn't even know that was a thing.
Only thing I've used parsley in is buttered potatoes and as a garnish.
Only thing I've used parsley in is buttered potatoes and as a garnish.
Posted on 9/1/15 at 10:48 pm to Dooshay
Chimichurri definitely contains parsley.
Just Google the recipe. The first one (while not authentic because it contains cilantro) is good to follow
That's alI you've used parsley in really? Odd..
Just Google the recipe. The first one (while not authentic because it contains cilantro) is good to follow
That's alI you've used parsley in really? Odd..
This post was edited on 9/1/15 at 10:50 pm
Posted on 9/2/15 at 7:48 am to LouisianaLady
It doesn't have any flavor to me.
Posted on 9/2/15 at 8:17 am to Dooshay
Use the Italian flat leaf...plenty of flavor.
Posted on 9/2/15 at 9:15 am to Dooshay
A bag milk would have been more suitable
Posted on 9/2/15 at 9:21 am to LouisianaLady
quote:
Cilantro
The upper class have a gene that makes this vile shite taste like dish soap.
Posted on 9/2/15 at 9:40 am to Dooshay
Parsley doesn't have as strong a flavor, I agree, but I don't know if you can call something chimichurri when it is just chopped cilantro with lime juice 
Tasty? Sure. Chimi? Not really.
That's like calling processed spinach "pesto" just because it looks the same.
Tasty? Sure. Chimi? Not really. That's like calling processed spinach "pesto" just because it looks the same.
Posted on 9/2/15 at 9:48 am to LouisianaLady
Until yesterday I was under the impression that all chimi was made with cilantro.
Posted on 9/2/15 at 9:59 am to Dooshay
Ah. I put a little into mine as well -- unauthentic as it may be.
I put a little into mine as well -- unauthentic as it may be.Posted on 9/2/15 at 10:06 am to LouisianaLady
Are capers not normally in it either?
I thought that was like the staple of chimi.
I thought that was like the staple of chimi.
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