Never had it - never heard of it - but Barbara is stoked about it, and I am totally up for this. I copied the recipe from Epicurious, and then, as you are accustomed to, I tweaked it. See, that's the thing about recipes - in my mind they are guidelines, not rules. Concept not concrete. And so, here's my take on the Argentinian finishing sauce that Barbara's been talking about - and trying to explain.
Pork Tenderloin $3,95
1 cup (packed) fresh Italian parsley $1.19
1/3 cup olive oil .70
1/3 cup red wine vinegar .35
1/4 cup (packed) fresh cilantro .20
2 garlic cloves, peeled .15
1/2 teaspoon dried crushed red pepper .02
3/4 teaspoon ground cumin .04
you throw all that in the food processor, let it whirl, then top your meat with it after it's done cooking - more like a finishing sauce.
I grilled (OK, Joe grilled) a whole pork loin - like 3 1/2 pounds of meat - and the meat, from Aldi of course, was AMAZINGLY juicy and tender and awesome. It was $2.49 per pound, and I spent a bit over $9.00 of my weekly budget just on the meat - but it's so awesomely tender, and there is a lot left, so we'll be enjoying pork sandwiches all weekend!
For what it's worth, I'll keep this recipe here too. this one from Global Gourmet is very different, and is PROBABLY more "Argentinian" than the one from Epicurious above.
Chimichurri Sauce
You can mince the ingredients by hand or use a food processor, which is faster and easier. There are many variations on this condiment, and it is served with everything from empanadas to grilled steak.
1/2 cup olive oil .50
2 tablespoons fresh lemon juice .45
1/3 cup minced fresh parsley .40
1 clove garlic .08
2 minced shallots .30
1 teaspoon minced basil, thyme or oregano, or mixture .10
Salt and pepper to taste .10
Combine all ingredients and let set for at least 2 hours before serving.
Read more: Recipe: Chimichurri Sauce (Argentina) http://www.globalgourmet.com/destinations/argentina/sauce.html#ixzz10NiowQec
No comments:
Post a Comment