Chimichurri

__________________________________________________

                            FOOD FUNNY
__________________________________________________

Here's one I hadn't heard before, courtesy of Rosemary Zwick:

I took my 4-year-old son, Jarrod, out to McDonald's for dinner one
evening for a "guy night." As we were eating our burgers, Jarrod asked,
"Daddy, what are these little things on the hamburger buns?" I responded
that they were tiny seeds and were ok to eat. He was quiet for a couple
of minutes and I could tell he was in deep thought. Finally, Jarrod
looked up and said, "Dad, if we go home and plant these seeds in our
backyard, we will have enough hamburgers to last forever."

__________________________________________________

                            TODAY'S RECIPE
__________________________________________________

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 olive oil
1/4 cup red wine vinegar
1/2 cup finely chopped onions
1 Tbs finely chopped garlic
1/4 cup finely chopped fresh parsley
1 tsp dried oregano
1/4 tsp Cayenne pepper (or to taste)
Salt and freshly ground pepper to taste

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.
Received on Tue Mar 23 07:57:32 2010