I have no idea why I had a bee in my bonnet to make Chimichurri sauce. Maybe because it is grilling season and I really do love a good steak and what better than a good Streak Sauce. I have to say sometimes I think sauces are going to take a lot longer than they actually do. This Chimichurri sauce was a pleasant surprise how quick it was to prepare.
2 cups of Chopped Italian Parsley
1 Cup of Chopped Cilantro
1 Shallot Chopped
6 cloves of Garlic Chopped
1 teaspoon of Red Wine Vinegar
1 Teaspoon of Cumin
2 Tablespoons of Lemon Juice
½ Cup of Olive Oil
In bowl place Parsley, Cilantro, Shallot, and Garlic and pour boiling water over the greens. Let stand for about five minutes and drain the water. (I was told this trick as a way to reduce some of the intensity.) Add the drained ingredients and the rest of the ingredients into a blender and blend until smooth. It is best to let this stand for a few hours before using to allow the flavors to blend together.
Posted on: July 17th, 2008
Posted by Patty in Recipes, Sides.
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This past Fourth of July weekend I was on the quest for the perfect Sangria. I was home in California and set out on this mission with one of my oldest cooking buddies and our cooking mentors, our mothers. I think by the end of the evening a lot of Sangria was tested and a lot was learned.
First and foremost more fruit is not always the best option. Give time to let all the flavors blend together. Sometimes there is no need to mess around with a classic!
Sangria I think is the perfect drink to serve to a large group great for entertaining. Large quantities can be made in advance and you can use cheap wines.
Sangrias made: Sparkling Sangria, Citrus Sangria, Nectarine and Blueberry Sangria, Peach Sangria, and Classic Sangria.
1/2 Cup of Cubed pieces of an Orange
1/2 Cup of Cubed pieces of an Lemon
1/2 Cup of Cubed pieces of an Lime
1/2 Cup of Cubed pieces of an Apple
1/2 Cup of Cognac
1 Cup of Citrus Simple Syrup
3 Cup to 1 Bottle of Red Wine
1 12 oz. Bottle of Lemon Lime Seltzer Water
In a Pitcher mix all ingredients together except the seltzer water. Let stand for at least three hours in a refrigerator. Before serving mix the seltzer water and serve Sangria over a glass of filled with ice.
Posted on: July 10th, 2008
Posted by Patty in Drinks, Recipes.
1 Comment »
Okay, so this is where I think there was a meeting of the minds in the Sangria tasting. Making a simple syrup with the classic citrus fruits from a Sangria and using the sugared fruits in the Sangria. Now this was definitely a little more time consuming but I think it is worth it.
Simple Syrup:
1 Lime Slices
1 Lemons Sliced
1 Orange Sliced
2 1/2 Cups of Sugar
In a saucepan mix all ingredients together until sugar has completely dissolved.
Sangria
Fruits from Syrup
1/3 Cup of Cognac
1/3 Cup of Simple Syrup
1 12 oz Can of Lemon/Lime Seltzer Water
3 Cups of White Wine
Remove the fruits from the pan and place in a pitcher, and add the rest of the ingredients except the Seltzer Water. Let stand for at least 3 hours in a refrigerator and before serving add the Seltzer Water and serve over a glass of ice.
Posted on: July 10th, 2008
Posted by Patty in Drinks, Fruit, Recipes.
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Chimichurri Sauce