Electric Chimichurri Sauce Food

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CHIMICHURRI SAUCE



Chimichurri Sauce image

This bright sauce, filled with herbs, has some jalapeno in it for an added punch. Use this Argentinian condiment to top grilled meats and fish or toss with vegetables to make a simple dinner special.

Provided by Food Network Kitchen

Categories     condiment

Time 15m

Yield 2/3 cup

Number Of Ingredients 9

3 tablespoons red wine vinegar
4 cloves garlic, roughly chopped
Kosher salt and freshly ground pepper
1/2 cup packed fresh flat-leaf parsley leaves
1/2 cup packed fresh cilantro leaves
2 tablespoons packed fresh oregano leaves
1/4 cup ice cubes
1 jalapeno, stemmed, seeded and roughly chopped
1/4 cup plus 2 tablespoons extra-virgin olive oil

Steps:

  • Combine the vinegar, garlic and a generous pinch of salt in a blender and blend on low until smooth. Add the parsley, cilantro, oregano, ice and jalapeno and blend on medium speed. With the blender running, slowly drizzle in the olive oil and puree until smooth, about 1 minute, stopping to scrape down the sides if necessary. Season the chimichurri with more salt and pepper and transfer to a serving bowl, cover with plastic and refrigerate until ready to serve.

ELECTRIC CHIMICHURRI SAUCE



Electric Chimichurri Sauce image

Inspired by a sauce recipe taken from Cuisine at Home Magazine, this robust and pungent chimichurri is great with anything cooked on the grill. The electric green color radiates and is an appropriate foreshadowing of the flavors packed into this tangy, flavorful sauce. Use as a marinade, baste, or sauce on the side.

Provided by jpknight22

Categories     Colombian

Time 10m

Yield 3 cups, 10-12 serving(s)

Number Of Ingredients 8

6 garlic cloves
2 cups fresh parsley leaves
1/2 teaspoon pepper (fresh ground)
1/2 teaspoon dried red pepper flakes
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons water
salt, to taste

Steps:

  • Chop fresh parsley and add to food processor.
  • Add pressed garlic and remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
  • Use as a marinade, baste, or sauce on the side. Serve in a small molcajete or ramekin.

Nutrition Facts : Calories 104.4, Fat 10.9, SaturatedFat 1.5, Sodium 7.8, Carbohydrate 1.5, Fiber 0.5, Sugar 0.2, Protein 0.5

CHIMICHURRI



Chimichurri image

Chuck Hughes' fresh and tangy chimichurri sauce is full of fresh herbs and very simple to prepare.

Provided by Chuck Hughes

Categories     condiment

Time 15m

Yield About 1 cup (250 ml)

Number Of Ingredients 9

2 cloves garlic
1 shallot, chopped
2 cups/500ml fresh parsley and/or cilantro leaves
1/4 cup/60ml fresh oregano leaves
1/2 cup/125ml olive oil
1 tablespoon/15ml red wine vinegar
Zest and juice of 1 lemon
Pinch red pepper flakes
Salt and freshly ground black pepper

Steps:

  • Pulse the garlic and shallots in a food processor until finely chopped. Add the herbs and pulse briefly until finely chopped (be careful not to puree them). Transfer to a bowl. Stir in the olive oil, vinegar, lemon zest and juice and red pepper flakes. Season with salt and more red pepper flakes if desired. Keep in the refrigerator until ready to serve.

CHIMICHURRI SAUCE



Chimichurri Sauce image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 5m

Yield 5 servings

Number Of Ingredients 8

1 large bunch fresh cilantro, stems removed
1/2 bunch fresh flat-leaf parsley, stems removed
1 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
3 cloves garlic
Juice of 3 limes
1/2 cup olive oil

Steps:

  • Fill a blender or food processor with the cilantro and parsley leaves. Add the cumin, salt, cayenne, garlic and lime juice. Put the lid on the blender, then remove the center piece. With the blender on low, drizzle in the olive oil. Blend until pureed and somewhat smooth. Serve with grilled steak or other meat.

CHIMICHURRI SAUCE



Chimichurri Sauce image

Provided by Food Network

Categories     condiment

Time 50m

Yield About 2 cups

Number Of Ingredients 9

2 teaspoons salt
2 tablespoons fresh oregano, finely chopped
2 tablespoons fresh flat-leaf Italian parsley, finely chopped
2 tablespoons fresh thyme, finely chopped
2 cloves garlic, chopped
1 shallot, chopped
1/2 cup red wine vinegar
1 tablespoon extra-virgin olive oil
Fresh cracked black pepper

Steps:

  • Mix the salt with 1 cup water in a small saucepot and bring to a boil. Set aside and allow to cool completely.
  • Mix together the oregano, parsley, thyme, garlic and shallots in a bowl. Mix the vinegar with the salted water, and then pour over the herb mixture. Whisk in the olive oil and season with black pepper.

CHIMICHURRI



Chimichurri image

This TOO easy sauce, of Argentine origin, makes your steak taste like it was just dragged through the garden! Great on rare, chargrilled, flank steak.

Provided by chef blade

Categories     Spreads

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 bunch flat leaf parsley
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 lemon wedge (juice of)
1 tablespoon diced red onion
1 teaspoon dried oregano (optional)
1 teaspoon black pepper
1/2 teaspoon salt

Steps:

  • Pulse parsley in processor to chop.
  • Add remaining ingredients and blend.
  • Separate sauce into equal parts.
  • (Use half for basting or marinade).
  • (Use other half for table service).

BACON-WRAPPED PORK MEDALLIONS WITH ELECTRIC CHIMICHURRI SAUCE



Bacon-Wrapped Pork Medallions With Electric Chimichurri Sauce image

This is an awesome recipe inspired by Cuisine at Home Magazine. This pungent combination of flavors in conjunction with the crispiness of the bacon wrapped pork medallions makes for one of my favorite summer meaIs. I typically double the recipe for the chimichurri sauce as I like to use one cup for the marinade, and serve one cup on the side with the meal. Prep time includes marinating time. Enjoy!

Provided by jpknight22

Categories     Pork

Time 1h36m

Yield 4-6 skewers, 4-6 serving(s)

Number Of Ingredients 10

6 garlic cloves
2 cups fresh parsley leaves
1/2 teaspoon pepper (fresh ground)
1/2 teaspoon dried red pepper flakes
1/2 cup olive oil
1/3 cup white vinegar
2 tablespoons water
salt, to taste
2 pork tenderloin
12 ounces bacon

Steps:

  • Note - I like to serve this dish with an extra cup of chimichurri sauce on the table (at room temperature). If you'd like to do this, double the recipe (two cups) for the chimichurri sauce as you'll discard the original cup after the pork marinates.
  • Press garlic and chop fresh parsley, and add remaining ingredients for the chimichurri sauce to a food processor. Blend for a few seconds until parsley is finely chopped.
  • Slice the pork tenderloin into 1.5 inch medallions.
  • Using a large zip lock bag, add sliced pork medallions and chimichurri sauce. Allow to marinate for at least 1 hour.
  • Remove pork medallions and discard marinade. Wrap each pork medallion with a slice of bacon.
  • Begin to thread pork medallions onto skewers. Important - do not over-thread skewers (allow 1/4" in between each piece) allowing bacon to cook. Use as many skewers as necessary.
  • Preheat grill to medium heat. Once heated, add skewers and cook for 4 minutes on all 4 sides for a total grilling time 16 minutes. Internal temperature should be 145 degrees Fahrenheit.
  • Serve with the additional cup of chimichurri sauce in a small molcajete or ramekin.

Nutrition Facts : Calories 650.6, Fat 65.6, SaturatedFat 16.5, Cholesterol 57.8, Sodium 727.9, Carbohydrate 4.3, Fiber 1.2, Sugar 0.4, Protein 11.1

CHIMICHURRI SAUCE



Chimichurri sauce image

This classic South American herb sauce balances a rich steak perfectly, but it works with lots of other grilled foods too

Provided by Jennifer Joyce

Categories     Condiment

Time 10m

Yield Makes 250ml

Number Of Ingredients 7

small pack coriander, finely chopped
small pack flat-leaf parsley, chopped
2 garlic cloves, very finely chopped
1 small sweet onion, finely diced
1 green chilli, deseeded and finely chopped
5 tbsp extra virgin olive oil
2 tbsp white wine vinegar (Sauvignon Blanc or rice wine vinegar are good)

Steps:

  • Put the herbs, garlic, onion and chilli in a bowl. Pour the oil and vinegar in and add salt. Mix together.

Nutrition Facts : Calories 113 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.1 milligram of sodium

CHIMICHURRI SAUCE



Chimichurri Sauce image

Make and share this Chimichurri Sauce recipe from Food.com.

Provided by Diana Adcock

Categories     Sauces

Time 3m

Yield 3/4 cup

Number Of Ingredients 8

5 cloves garlic
1 medium white onion, chopped
2 bunches Italian parsley, trim stems
1 large lemon, juice of
1/2 teaspoon chili flakes
1/2 cup virgin olive oil (not extra)
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Into the food procecssor or blender it all goes EXCEPT the oil.
  • Pulse to chop.
  • Put your food processor or blender on"go" and add the oil in a slow stream.

Nutrition Facts : Calories 1389, Fat 144.6, SaturatedFat 20, Sodium 1579.8, Carbohydrate 28.7, Fiber 3.7, Sugar 8.1, Protein 3.2

CHIMICHURRI SAUCE



Chimichurri Sauce image

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Steps:

  • Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

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