Earlier this week I taught at the Dierberg's School of Cooking. Dierberg's is a local grocery chain, with really terrific produce and meats. In several of their stores they also have a demonstration kitchen, and I teach in several of them when my restaurant schedule permits. They really are a nice facility with a beautiful lay-out and centerpiece visibility. This week I presented my Argentinean steak Chimichurri, shrimp empanadas, arugula, avocado, and papaya salad, and lime tequila tarts. Here is the chimichurri recipe.
1/4 cup minced garlic
1/4 cup minced shallot
1 cup chopped frsh parsley
1/4 cup chopped fresh oregano
1/2 cup chopped fresh mint
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 tablespoon of red pepper flakes
1 cup of olive oil (extra virgin)
1/4 cup of red wine vinegar
1/4 cup of fresh lemon juice
1 small carrot, grated
Pulse all of the ingredients, except the carrot, in a food processor. The sauce should not be pureed, but should remain chunky. Fold in the carrot. Spoon the sauce over grilled steaks.