Argentina on a Friday Night
A few weeks ago, I hosted my 1st interactive group cooking class. Well, technically- it was a meant for a Meetup group I started called Urban Bites but no one from THAT group came and thru the power of social media, I created an event on my Facebook Page DINE ON IN, and voila- A bunch of rando's (random people) came over and cooked with me! Yay!
Oh my Goodness! What a fun night we had! It was such a rad experience! There is NOTHING I enjoy more as a chef than hosting interactive cooking classes. I swear, I haven't stopped smiling since.
There was a mix of people who have NEVER cooked before, others who have never had the pleasure of eating what we were making (Argentine Chimichurri), or people who have never taken a cooking class, to many who didn't know how to use a knife properly (no one wants to slice off that gel manicure nail).
I even had 2 sisters who were new to San Diego and were looking for something to do on a Friday evening. I was the sensei for them all that night, and boy, I sure did take it to the stage that night. LOL (sorry I couldn't resist!).
As with any class that I teach, I always encourage people to take liberty with the recipes that I provide and put their own spin on it. As the ruler of your kitchen, as I like to tell people they are when they are creating something, I provided my recipe to the group and provided guidance for opportunity to add [more of ] the ingredients as their palate suggested. In my opinion, that is what makes a recipe "your own".
(makes 1 1/2c)
1 bunch Parsley (about 1 c finely minced)
1/3 bunch Cilantro (about 1/2 c finely minced)
4 Oregano Sprigs (use leaves only- 2tbls)
4-5 Mint Sprigs (use leaves only- 3 tbls)
4 cloves of Garlic (peeled and finely minced)
2 tsp lemon juice (two lemon wedges)
2 tbs red wine vinegar
1/2 c oil (Olive, or whatever you prefer)
2 tsp Red Chili Flake (or 1 tsp Red Fresno, Thai, or Green Jalepeno Chile- seeded and minced)
Salt and Pepper to taste
- Hold each bunch of Parsely and Cilantro like a bouquet and cut off 1 inch off bottom stem.
- Mince these two herbs and toss them into a bowl.
- Continue mincing the other 3 ingredients and toss into bowl.
- Add the lemon juice into the ingredients.
- Add the liquids (red wine vinegar and oil) into the bowl.
- Add the spices and taste. (here you can add your "palate forward" ingredients i.e more salt, lemon, spices, etc and adjust to your flavor profile.
So there you have it! Chimichurri. It's delicious. It's best served with traditional meat, but I have found this to be perfect parings as a sandwich spread, to my breakfast eggs, mixted into a bowl of guacamole, with seafood, a little add on to scallops dish- or even a kick of flavor added into ceviche. The uses of it are really up to you- after all, I told you that you are the "ruler of your kitchen". So have at it. Go for it. It's your kitchen.
Whatever you decide, this condiment will be a nice go-to for you. Let me know what you think.