Subject: Chimichurri
From: Unicorn (unicorn@indenial.com)
Date: Sun Dec 31 2000 - 05:28:30 EST
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F O O D F U N N Y
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Thanks to reader Laura Soule for today's gastronomic guffaw:
A cheerful truck driver pulled up at a roadside cafe in the middle of
the night for dinner. Halfway through his meal, three wild-looking
motorcyclists roared up - bearded, leather-jacketed, filthy. For no
reason at all, they selected the truck driver as a target. One poured
pepper over his head, another stole his apple pie, the third
deliberately tipped his coffee over. The truck driver never said one
word, just stood up, paid his check, and left. "That truck driver
sure ain't much of a fighter," sneered one of the bikers.
The girl behind the counter, peering out into the night, added, "He
doesn't seem to be much of a truck driver, either. He just ran his
truck right over three motorcycles."
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T O D A Y ' S R E C I P E
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This traditional Argentine accompaniment to grilled and roasted meats
adds a pleasing spiciness to steaks and chops which comes as much from
the garlic as the cayenne. Try it next time you grill a steak for
dinner.
Chimichurri (Argentine spiced parsley sauce)
1/2 cup (125 ml) olive oil
1/4 cup (60 ml) red wine vinegar
1/2 cup (125 ml) finely chopped onions
1 Tbs (15 ml) finely chopped garlic
1/4 cup (60 ml) finely chopped fresh parsley
1 tsp (5 ml) dried oregano
1/4 tsp (1 ml) cayenne pepper (or to taste)
1+1/2 tsp (7 ml) salt
1 tsp (5 ml) freshly ground black pepper
Whisk together the oil and vinegar in a bowl, and then stir in the
remaining ingredients. Let stand at room temperature for 2 to 3 hours
before serving. Makes about 1+1/2 cups.
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