My new favorite South American condiment
I suppose that headline begs the question: did I have a previously-reigning favorite South American condiment? The answer is no, unless you count my frequent use of sour cream to top a quesadilla. And I can’t really abandon the geographical modifier, because it might be going too far to say that this topping is my new all-around favorite. So I’ll keep the specifics, and allow this food item to be dethroned by a future spicy, south-of-the-border discovery.
Scene One:
Last weekend we tried a new recipe sourced from another food blogger, the Reluctant Gourmet. His posts containing recipes for Grilled Pork with Chimichurri Sauce and Mashed Sweet Potatoes with Banana and Pineapple had my mouth watering and my hand writing the grocery list. Chimichurri sauce sounded familiar to me, but I’ve definitely never made it. It is apparently a common condiment in Argentina, used to marinate and dress grilled meats and sausages. The RG post describes something about Argentinian families always having it on the table, and when they run out, someone jumps up and makes more, because apparently they just can’t be at the table without it.
I can’t say that I blame them. While making it, I was reminded of making pesto, but you use fresh parsley instead of basil (some recipes call for cilantro, but I’m one of those people who is genetically predisposed to think cilantro tastes just like a bar of soap, so I’ll stick with the parsley), and it calls for a good bit of vinegar. It’s a lot more watery than pesto, too. With no nuts. Actually, I’m now beginning to wonder if it bears any resemblance to pesto at all, but for the fact that its primary ingredient is an herb and I use my food processor to make it.
Anyway, while the Grilled Pork with Chimichurri was a bit disappointing (only because it was too salty… I think the tenderloin we used came pre-salted, and topped with a salted marinade, it was over-the-top), the actual sauce itself was fresh, zippy, kicky, and worthy of another vehicle. So we put the leftovers (obviously, the portion that did not come in contact with raw pork) in the fridge for future experimentation.
Scene Two:
Yesterday I made Brazilian Black Beans, from the Joy of Cooking. This has been a regular on our menu for years. Cheap, delicious, and very versatile. Per usual, on the day I make a batch, we just eat them on top of rice, topped with sour cream, scallions, etc. On a good day, I fry a plantain to serve on the side. I didn’t have a plantain yesterday, and we were out of sour cream (insert gasp), so I found myself staring into my refrigerator, looking for inspiration. My eyes landed on the chimichurri. I drizzled a good couple of tablespoons on top of the beans, and then added a layer of Pickled Red Onions (these must be covered in a future post… don’t knock them until you’ve tried them!) on top of that. Explosive flavor ensued, my heart leaped with suppertime joy.
So as you think about grilling this weekend, be it pork, poultry, or beef, whip up a batch of chimichurri to top it. You will most definitely not be disappointed.
August 1st, 2007 at 9:13 am
i have missed reading your blog. i’m back now. i will have to attempt this chimichurri sauce.
i have a question, though. you mentioned pesto. can pesto be made with parsely too or just basil? i was thinking that you can make it with either. and some kind of nut, but does it matter? pine nut or almonds? the reason i ask is that i made “pesto” with parsely and some pine nuts and walnuts and no parmesan last nigh. do you think, in your chefly opinion, that i made pesto or just some green paste with random items from my cabinets?
August 4th, 2007 at 6:35 pm
Nan, pesto can indeed be made with parsley, or any number of other star ingredients. A quick wiki search told me that the word pesto means “to pound, to crush” in Italian. Although it is most commonly made with basil, it can also be made with sundried tomatoes or red bell peppers, and variations can be found using parsley and arugula (I once made an arugula pesto and served it with grilled sausages… FANTASTIC). One recipe, I think from the Moosewood Cookbook, uses part basil and part spinach, to make a bigger batch using less basil.
So yes, you made pesto. Without the cheese, it might have been a milder paste — typically basil has a bit of a kick and the cheese adds saltiness and creaminess.
Although, any time you can make “green paste with random items from [your] cabinet,” I highly recommend it!
June 30th, 2008 at 4:41 pm
[…] Reminiscent of the Pickled Red Onions that I’ve promised (and thus far failed) to detail in a post, these bright pink radish slices topped about everything I had for lunch that week. Green salads, rice salads (a summer staple in our household), even turkey sandwiches. They sport a typically pungent, pickled bite, and give a welcome lift to any lunch standby that’s got one foot over the state line of Boring. You can find the whole recipe at the link above, but I’ll retype the super-easy instructions for pickling the radishes: […]
February 12th, 2009 at 5:25 pm
[…] I’ve mentioned these more than once, and figured it was about time they got their own post. The little flavor-boosters deserve it, working so hard to enliven recession staples like Brazilian black beans (guess those guys need a post, too… so many good meals, so little time!). […]