Chimichurri A Chimichurri Cookbook with Delicious Chimichurri Recipes (2nd Edition) By BookSumo Press All rights reserved Published by http://www.booksumo.com 1 LEGAL NOTES All Rights Reserved. No Part Of This Book May Be Reproduced Or Transmitted In Any Form Or By Any Means. Photocopying, Posting Online, And / Or Digital Copying Is Strictly Prohibited Unless Written Permission Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s Text Is Permitted For Use In Reviews Written For The Public. 2 3 Table of Contents 54 . . . . . . . Mushroom Steak Kebabs 55 . . . . . . . Rosa’s Shrimp Rice 7 . . . . . . . . How to Make a Full Chimichurri 56 . . . . . . . Chimichurri Rub 8 . . . . . . . . Chimichurri Linda 57 . . . . . . . Paprika Chimichurri Marinade 9 . . . . . . . . Hot Chimichurri Chicken 60 . . . . . . . Citrus Chimichurri 10 . . . . . . . Roasted 2-Vinegar Chimichurri Sauce 61 . . . . . . . Latin Bruschetta 13 . . . . . . . Mediterranean Latin Lamb 62 . . . . . . . Glazed Chicken & Green Beans 14 . . . . . . . Bread in Buenos Aires 63 . . . . . . . Chimichurri Marinade Sirloin 15 . . . . . . . Spicy Parsley Chimichurri 66 . . . . . . . Chimichurri Chicken 16 . . . . . . . Corn with Argentinian Butter Glaze 67 . . . . . . . 5-Ingredient Chimichurri 19 . . . . . . . Top Sirloin Chimichurri 68 . . . . . . . Burgers Santa Domingo II 20 . . . . . . . Sweet Potatoes with Balsamic Dijon 69 . . . . . . . Black Bean Pizzas 24 . . . . . . . Rafael’s Rib Eye on a Watercress Bed 73 . . . . . . . Chimichurri Breakfast Frittata 25 . . . . . . . Mason Jar Chimichurri 74 . . . . . . . Fruit Salad with Vinaigrette 26 . . . . . . . Hubby’s Favorite Steak 75 . . . . . . . Chimichurri Steak Picnic 27 . . . . . . . New York Steakhouse Steaks 30 . . . . . . . Steak in Argentina 31 . . . . . . . South American Surf n Turf 32 . . . . . . . Argentinian Tacos with Adobo Aioli 33 . . . . . . . Chimichurri Tenderloin 36 . . . . . . . San Fernando Spring Rolls 37 . . . . . . . Villa Maria Wet Marinade 38 . . . . . . . Chimichurri Matchstick Skillet 39 . . . . . . . Argentinian Tofu 42 . . . . . . . Chimichurri Beef Cakes 43 . . . . . . . Scallops in Argentina 44 . . . . . . . Chimichurri Pesto 45 . . . . . . . Red Chimichurri Marinade 48 . . . . . . . Peño Chimichurri 49 . . . . . . . Burgers with Chimichurri Seasoning 50 . . . . . . . Burgers Santa Domingo 51 . . . . . . . Chimichurri Steak 101 5 6 How to Make Prep Time: 1 h a Full Chimichurri Total Time: 1 h Servings per Recipe: 10 Calories 55.5 Fat 5.5g Cholesterol 0.0mg Sodium 236.2mg Carbohydrates 1.4g Protein 0.3g Ingredients 2 garlic cloves, minced 1 tbsp paprika 1 tsp coarse salt 1 tsp bay leaf, very small flakes 1/2 C. fresh parsley, chopped 1 tsp ground black pepper 1/4 C. water 1/4 C. red wine vinegar 2 green onions, chopped 1/4 C. olive oil 1 tbsp red pepper, diced 1 tbsp dried oregano Directions 1. With the mortar and pestle, mash the garlic and salt into a paste. 2. In a bowl, add the onion, parsley, red pepper, garlic paste, oregano, bay leaf, paprika, pepper and water and mix until well combined. 3. Keep aside for about 30 minutes. 4. In the bowl, stir in the vinegar and keep aside for about 30 minutes more. 5. Stir in the oil and refrigerate, covered overnight. How to Make a Full Chimichurri 7 CHIMICHURRI Prep Time: 1 hr Linda Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 315.8 Fat 24.3g Cholesterol 51.4mg Sodium 45.8mg Carbohydrates 6.8g Protein 16.4g Ingredients 1/2 C. apple cider vinegar 2 tbsp red wine vinegar 2 tbsp sugar 1/2 lemon, juice kosher salt 1/2 tsp red pepper flakes 1 red onion, thinly sliced 1/2 C. extra-virgin olive oil 1 bunch cilantro, roughly chopped ground black pepper 1 lb. flank steak, trimmed 1 garlic clove Directions 1. For the pickled red onion: in a bowl, add the cider vinegar, sugar and 1 tsp of the salt and beat until sugar dissolves. 2. Add the red onion and 2 tbsp of the cilantro and stir to combine well. 3. Keep aside, covered at room temperature for about 1 hour. 4. Meanwhile, in a large bowl of the warm water, soak 20 wooden skewers for at least 20 minutes. 5. Cut the flank steak into 20 (1/8-inch thick) strips against the grain. 6. Thread the steak strips onto skewers in accordion-style. 7. In a blender, add the garlic, remaining cilantro, lemon juice, oil, vinegar, red pepper flakes and 1/2 tsp of the salt and pulse until smooth. 8. Transfer the sauce into a bowl. 9. Season the steak with the salt and black pepper evenly. 10. Grease a grill pan with olive oil and heat over medium-high heat. 11. Arrange the skewers onto the grill pan and cook for about 1 minute per side. 12. Serve the beef skewers alongside the pickled onion and chimichurri sauce. Chimichurri Linda 8 Hot Prep Time: 15 mins Chimichurri Chicken Total Time: 15 mins Servings per Recipe: 4 Calories 180.6 Fat 4.0g Cholesterol 65.8mg Sodium 376.4mg Carbohydrates 8.0g Protein 27.8g Ingredients 1 C. parsley leaves 1/2 tsp table salt 1/2 C. cilantro leaves 1/4 tsp black pepper, ground 1 large garlic clove, smashed with the side cooking spray of a knife and peeled 1 lb. boneless skinless chicken breast 1/4 C. water 1 medium sweet red pepper, strips 1 tbsp red wine vinegar 1 medium orange bell pepper, strips 2 tsp olive oil 1 medium yellow pepper, strips 1 tsp lemon juice Directions 1. In a blender, add the garlic, parsley, cilantro, oil, water, lemon juice, vinegar, salt and pepper and pulse on high speed until a smooth. 2. Grease a grill pan with cooking spray and heat over medium-high heat. 3. Place the chicken and cook for about 3-4 minutes per side. 4. Transfer the chicken onto a platter and cover with a piece of foil to keep warm. 5. Again, grease the grill pan with the cooking spray and heat it. 6. Place the peppers and cook for about 3 minutes per side. 7. Serve the chicken and peppers with a toping of the chimichurri sauce. Hot Chimichurri Chicken 9 ROASTED Prep Time: 10 mins 2-Vinegar Total Time: 2 hr 10 mins Chimichurri Sauce Servings per Recipe: 20 Calories 51.4 Fat 5.4g Cholesterol 0.0mg Sodium 572.3mg Carbohydrates 0.6g Protein 0.1g Ingredients 1 1/2 tbsp kosher salt 1 tbsp oregano, chopped 1/2 C. warm water 1 1/2 tsp crushed red pepper flakes 1 bunch flat-leaf Italian parsley 1/2 tsp ground black pepper 3 garlic cloves 1/4 tsp ground cumin 1/2 C. extra virgin olive oil 1/4 C. distilled white vinegar 1/2 C. roasted red pepper, coarsely chopped 1 tbsp red wine vinegar 1 tbsp sweet paprika Directions 1. In a bowl, dissolve the kosher salt in warm water. 2. Keep aside to cool to room temperature. 3. In a food processor, add the garlic, parsley and olive oil and pulse until chopped. 4. Add the both vinegars, roasted red peppers, oregano, cumin, red pepper, paprika, black pepper and white vinegar and pulse the food processor until a chunky mixture is formed. 5. Place the sauce into a large bowl. 6. Slowly, add the cooled salt water, stirring continuously until well combined. 7. Refrigerate, covered for about 2 hours before serving. Roasted 2-Vinegar Chimichurri Sauce 10