Easy Chimichurri Cookbook: A Spicy Cookbook with Latin Style; Discover Delicious Chimichurri Recipes

75 Pages·2·3.594 MB·English

Chimichurri
A Chimichurri Cookbook with
Delicious Chimichurri Recipes
(2nd Edition)
By
BookSumo Press
All rights reserved
Published by
http://www.booksumo.com
1
LEGAL NOTES
All Rights Reserved. No Part Of This Book May Be Reproduced Or
Transmitted In Any Form Or By Any Means. Photocopying, Posting Online,
And / Or Digital Copying Is Strictly Prohibited Unless Written Permission
Is Granted By The Book’s Publishing Company. Limited Use Of The Book’s
Text Is Permitted For Use In Reviews Written For The Public.
2
3
Table of Contents
54 . . . . . . . Mushroom Steak Kebabs
55 . . . . . . . Rosa’s Shrimp Rice
7 . . . . . . . . How to Make a Full Chimichurri
56 . . . . . . . Chimichurri Rub
8 . . . . . . . . Chimichurri Linda
57 . . . . . . . Paprika Chimichurri Marinade
9 . . . . . . . . Hot Chimichurri Chicken
60 . . . . . . . Citrus Chimichurri
10 . . . . . . . Roasted 2-Vinegar Chimichurri Sauce
61 . . . . . . . Latin Bruschetta
13 . . . . . . . Mediterranean Latin Lamb
62 . . . . . . . Glazed Chicken & Green Beans
14 . . . . . . . Bread in Buenos Aires
63 . . . . . . . Chimichurri Marinade Sirloin
15 . . . . . . . Spicy Parsley Chimichurri
66 . . . . . . . Chimichurri Chicken
16 . . . . . . . Corn with Argentinian Butter Glaze
67 . . . . . . . 5-Ingredient Chimichurri
19 . . . . . . . Top Sirloin Chimichurri
68 . . . . . . . Burgers Santa Domingo II
20 . . . . . . . Sweet Potatoes with Balsamic Dijon
69 . . . . . . . Black Bean Pizzas
24 . . . . . . . Rafael’s Rib Eye on a Watercress Bed
73 . . . . . . . Chimichurri Breakfast Frittata
25 . . . . . . . Mason Jar Chimichurri
74 . . . . . . . Fruit Salad with Vinaigrette
26 . . . . . . . Hubby’s Favorite Steak
75 . . . . . . . Chimichurri Steak Picnic
27 . . . . . . . New York Steakhouse Steaks
30 . . . . . . . Steak in Argentina
31 . . . . . . . South American Surf n Turf
32 . . . . . . . Argentinian Tacos with Adobo Aioli
33 . . . . . . . Chimichurri Tenderloin
36 . . . . . . . San Fernando Spring Rolls
37 . . . . . . . Villa Maria Wet Marinade
38 . . . . . . . Chimichurri Matchstick Skillet
39 . . . . . . . Argentinian Tofu
42 . . . . . . . Chimichurri Beef Cakes
43 . . . . . . . Scallops in Argentina
44 . . . . . . . Chimichurri Pesto
45 . . . . . . . Red Chimichurri Marinade
48 . . . . . . . Peño Chimichurri
49 . . . . . . . Burgers with Chimichurri Seasoning
50 . . . . . . . Burgers Santa Domingo
51 . . . . . . . Chimichurri Steak 101
5
6
How to Make
Prep Time: 1 h
a Full Chimichurri
Total Time: 1 h
Servings per Recipe: 10
Calories 55.5
Fat 5.5g
Cholesterol 0.0mg
Sodium 236.2mg
Carbohydrates 1.4g
Protein 0.3g
Ingredients
2 garlic cloves, minced
1 tbsp paprika
1 tsp coarse salt
1 tsp bay leaf, very small flakes
1/2 C. fresh parsley, chopped
1 tsp ground black pepper
1/4 C. water
1/4 C. red wine vinegar
2 green onions, chopped
1/4 C. olive oil
1 tbsp red pepper, diced
1 tbsp dried oregano
Directions
1. With the mortar and pestle, mash the garlic and salt into a paste.
2. In a bowl, add the onion, parsley, red pepper, garlic paste, oregano, bay leaf, paprika,
pepper and water and mix until well combined.
3. Keep aside for about 30 minutes.
4. In the bowl, stir in the vinegar and keep aside for about 30 minutes more.
5. Stir in the oil and refrigerate, covered overnight.
How to Make a Full Chimichurri 7
CHIMICHURRI
Prep Time: 1 hr
Linda
Total Time: 1 hr 15 mins
Servings per Recipe: 6
Calories 315.8
Fat 24.3g
Cholesterol 51.4mg
Sodium 45.8mg
Carbohydrates 6.8g
Protein 16.4g
Ingredients
1/2 C. apple cider vinegar
2 tbsp red wine vinegar
2 tbsp sugar
1/2 lemon, juice
kosher salt
1/2 tsp red pepper flakes
1 red onion, thinly sliced
1/2 C. extra-virgin olive oil
1 bunch cilantro, roughly chopped
ground black pepper
1 lb. flank steak, trimmed
1 garlic clove
Directions
1. For the pickled red onion: in a bowl, add the cider vinegar, sugar and 1 tsp of the salt and
beat until sugar dissolves.
2. Add the red onion and 2 tbsp of the cilantro and stir to combine well.
3. Keep aside, covered at room temperature for about 1 hour.
4. Meanwhile, in a large bowl of the warm water, soak 20 wooden skewers for at least 20
minutes.
5. Cut the flank steak into 20 (1/8-inch thick) strips against the grain.
6. Thread the steak strips onto skewers in accordion-style.
7. In a blender, add the garlic, remaining cilantro, lemon juice, oil, vinegar, red pepper flakes
and 1/2 tsp of the salt and pulse until smooth.
8. Transfer the sauce into a bowl.
9. Season the steak with the salt and black pepper evenly.
10. Grease a grill pan with olive oil and heat over medium-high heat.
11. Arrange the skewers onto the grill pan and cook for about 1 minute per side.
12. Serve the beef skewers alongside the pickled onion and chimichurri sauce.
Chimichurri Linda 8
Hot
Prep Time: 15 mins
Chimichurri Chicken
Total Time: 15 mins
Servings per Recipe: 4
Calories 180.6
Fat 4.0g
Cholesterol 65.8mg
Sodium 376.4mg
Carbohydrates 8.0g
Protein 27.8g
Ingredients
1 C. parsley leaves
1/2 tsp table salt
1/2 C. cilantro leaves
1/4 tsp black pepper, ground
1 large garlic clove, smashed with the side
cooking spray
of a knife and peeled
1 lb. boneless skinless chicken breast
1/4 C. water
1 medium sweet red pepper, strips
1 tbsp red wine vinegar
1 medium orange bell pepper, strips
2 tsp olive oil
1 medium yellow pepper, strips
1 tsp lemon juice
Directions
1. In a blender, add the garlic, parsley, cilantro, oil, water, lemon juice, vinegar, salt and
pepper and pulse on high speed until a smooth.
2. Grease a grill pan with cooking spray and heat over medium-high heat.
3. Place the chicken and cook for about 3-4 minutes per side.
4. Transfer the chicken onto a platter and cover with a piece of foil to keep warm.
5. Again, grease the grill pan with the cooking spray and heat it.
6. Place the peppers and cook for about 3 minutes per side.
7. Serve the chicken and peppers with a toping of the chimichurri sauce.
Hot Chimichurri Chicken 9
ROASTED
Prep Time: 10 mins
2-Vinegar
Total Time: 2 hr 10 mins
Chimichurri Sauce
Servings per Recipe: 20
Calories 51.4
Fat 5.4g
Cholesterol 0.0mg
Sodium 572.3mg
Carbohydrates 0.6g
Protein 0.1g
Ingredients
1 1/2 tbsp kosher salt
1 tbsp oregano, chopped
1/2 C. warm water
1 1/2 tsp crushed red pepper flakes
1 bunch flat-leaf Italian parsley
1/2 tsp ground black pepper
3 garlic cloves
1/4 tsp ground cumin
1/2 C. extra virgin olive oil
1/4 C. distilled white vinegar
1/2 C. roasted red pepper, coarsely chopped
1 tbsp red wine vinegar
1 tbsp sweet paprika
Directions
1. In a bowl, dissolve the kosher salt in warm water.
2. Keep aside to cool to room temperature.
3. In a food processor, add the garlic, parsley and olive oil and pulse until chopped.
4. Add the both vinegars, roasted red peppers, oregano, cumin, red pepper, paprika, black
pepper and white vinegar and pulse the food processor until a chunky mixture is formed.
5. Place the sauce into a large bowl.
6. Slowly, add the cooled salt water, stirring continuously until well combined.
7. Refrigerate, covered for about 2 hours before serving.
Roasted 2-Vinegar Chimichurri Sauce 10