httpvhd://www.youtube.com/watch?v=1-OMki7LLf4
Hey, Food Friends,
This week’s episode is all about Chimichurri! So, hey, just what is Chimichurri? Well, it’s an Argentinian concoction that is poured over meat (their version of ketchup, just not of the tomato variety). In Argentina, it is used as both a marinade and a sauce for grilled steak, but you can use it also with fish, chicken, or even pasta. It’s fun to try new things and this was no exception! I had a bottle of Chimichurri that a friend had given me, but had never opened it. So, when the opportunity presented itself to make our own, I wanted to try it against the exported version from Argentina. Boy, were we surprised at the comparison (teaser – it’s all revealed in this episode).
For more information on this sauce, check out this link
I was researching what kind of side dish would go typically with the steak and Chimichurri sauce and discovered Pinto beans. Well, I didn’t want just plain Pinto beans, so I had to do more hunting and found a delightful recipe that had cumin and tomatoes (recipe and link shared below). Since then, I’ve been searching the shelves for more of the beans (canned or dry) and they seem to be quite elusive (who is eating all these, I ask?). Oh, well, my search continues.
I fully encourage you to try this dish as it’s very fresh-tasting and quite enjoyable. In fact, I’m thinking about some other sources of protein to try this on as we speak! I am sure Helenka will have some fabulous variations for us to try out as well.
So, until next time, have more fun with your food and invite some friends to join in, too!
Enjoy!
B & H =;)
This recipe was adapted from feastonthecheap.net
Recipe: Pinto Beans with Tomatoes and Cumin
Ingredients
- 1 teaspoon ground cumin 1 teaspoon minced garlic
1 15-oz cans of Pinto beans, drained
½ pint grape tomatoes
1 tablespoon olive oil
Salt & pepper to taste
Directions
- Add 1 tablespoon oil. Add tomatoes and sauté for 1 to 2 minutes. Stir in the garlic and 1 teaspoon of cumin. Add the drained Pinto beans and stir until heated through, about 3 minutes. If the mixture gets to dry add a couple of teaspoons of water.
Please note: We try and review the recipes in the cookbook. However, in an effort to respect copyright, we are not able to reproduce the actual printed recipes here. If you do have the book, please follow along with us.
Insight on: Grilled Steak with Chimichurri Sauce
Notes from the Chef’s Sidekick (Helenka)
Okay, colour me surprised at Brian’s recipe for this episode. First of all, Chim— what? Isn’t that a word in a song from Julie Andrews? In any case, I had fun getting my own horizons expanded. And, no, I don’t know everything about everything; I just act it!
My culinary experiences have focused on European cooking (primarily French and occasionally Italian). Because of a quirk in my personality (yes, yet another one), I’ve been fascinated by North African food (especially from Tunisia and Morocco) since the mid 1970s. For you kiddies out there, that means I was anxious to go to Tunisia even before the first Star Wars movie (IV) was released (‘cuz Tatooine was Tunisia). Unfortunately, I never got the chance to go there, but at least I can imagine I’m there through dishes indigenous to the region.
So South America has always been a mystery to me – and I suppose I was too lazy to investigate and learn. My bad. But, now, I’m going to do some sleuthing of my own. Ooh, I love having new goals.
I still can’t believe the antics we get up to during filming. And you can tell I’m still trying to teach Brian that “organics” isn’t pronounced “orgasmic”! Um … what was that about new goals?
Even though we joked about the fact that we do have a salt chest (perhaps a slight indicator of an obsession?), we do not go overboard with the use of salt. That’s one of the amazing benefits of cooking with fresh food, that you can use salt as an enhancement because the food hasn’t been inundated with it already during processing. After all, we are always satisfied with a mere sprinkle of the really good stuff! And, speaking of over-processed food, there was absolutely no comparison between the ::coughs delicately:: authentic sauce direct from Argentina and our fresh version. ::hums “We Are The Champions”::
I do have one warning, though. If you prepare this sauce from scratch, make only as much as you anticipate needing for one meal and use it up immediately. As Brian had sent me home with leftovers (always a bonus, in my eyes), I was shocked to taste how the sauce had intensified overnight, even in the fridge. It could have stripped paint! Thinking back, I believe it was the red pepper flakes that had become super-charged from contact with both the oil and vinegar, even though, at the time of preparation, I had called it “discreet heat”. Well, after a night in the fridge, there was nothing discreet about it! And, just to keep my record on the subject of leftover steak consistent, I ate the meat cold.
Variations
Even though I’m just using my imagination right now (without knowing more about South American cuisine), I could definitely see this sauce adorning many types of grilled meats (burgers, yum), chicken and fish. I think the intense flavour and vivid colour would work amazingly well with salmon. But I could also see it with a cornucopia of roasted or grilled veggies, such as eggplant, zucchini and potatoes. Also as a part of a brunch omelette with sliced grilled tomatoes. [Oh, dear. I’m making myself hungry. I guess that’s the drawback to writing a food blog!] Just remember, you can’t go wrong here by expanding your own taste horizons. And isn’t that a yummy goal to which we can all aspire!
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