Chimichurri Sauce A Bright Green Addition

 Spring dishes need to be zinged up. W hat better way to achieve this than a good chimichurri and its' origin sauce salsa verde. It can be used on anything from steak to chicken.Even veggies can benefit from it.

The sauce is extremely popular in South America.It's used primarily in Argentian where it's used as a condiment for grilled steaks.Its' beginnings supposedly came from the misinterpretation of British troops saying"Gimme curry" during the ill fated British invasion of the Rio de la Plata area of  Argentina. Other stories are that it arrived with Basque immigrants who had a sauce  spelled tximitxurri pronounced chimmee churri. Then there's the story where the sauce is indigenous , coming from a tribe in the Andes region located  in the northwest.My guess is that it's derived from the Piedmontese salsa verde which came over with Northern Italian immigrants in the late 1800's. The ingredients are relatively the same and both sauces are made the same way. Whatever its' roots chimichurri is a nice and punchy  addition to your Spring table. You will need parsley, dried oregano, garlic and chili. OLive oil and red wine vinegar give it silkiness and flavor.everything is mixed together and allowed to sit for ten to fifteen minutes before basting. Keep in mind that it can beured on already cooked meats and vegetables.There is a red version made with red peppers.

Its' mother or origin sauce salsa verde is another great condiment. Think about serving it alongside Easter lamb or grilled steaks. Again this is a mix of parsley, garlic and olive oil. Keep in mind that you can make this all year round and it's perfect for using up your parsley crop. You can add anchovies and capers for brine and kick. Both will add extra layers to the sauce. The capers do need to be soaked in cold water for ten minutes to remove the extra salt. A hard boiled egg can also be added for color and richness. Everything but the olive oil can be put into a food processor but a better method of blending is using an immersion blender..Blend until creamy and then slowly add  a quarter cup plus two tablespoons of  olive oil. If you want to vary it , then add a tablespoon of lemon juice for tang. Salsa verde can keep for a week .Besides lamb use it for the first grilling of the season.It will go well with various cuts or steak.veggies can also benefit from it as can salads. This would make a nice dressing for Spring greens.

If you want a zip in your spring cooking then use salsa verde or chimminchurri sauce. Both are easy to make.They'll be a great addition to any meat or vegetable dish.

Steak And Potatoes Please

Sometimes the best meals are the simplest. The most famed and desired is  the simple steak and potatoes. It's an easy meal to make and thanks to the different cuts of meat and variety of potato recipes can be served a variety of ways. One day it can reflect the gaucho cuisine of Argentina the next , an homage to French bistro dining.

What steak makes for a good dinner./you have a choie.Most people go for the filet mignon .as we all know it's top of the line There are several reasons for this.It's not as marbled with fat as other cuts and extremely tender,It's best served cooked rare to medium. The best cooking method for it is searing or grilling. If searing , then you can  added a medallion of herbed butter for more flavor.A less expensive cut is the flank steak or London Broil. This is a triangular piece that has a robust beefy flavor and is good hot or cold. They are tougher in texture so marinating is in order.Try a simple oil and vinegar one, with some rosemary sprigs added. You can also try a soy and ginger one too. or for something exciting cook it gaucho style with a yummy chimichurri sauce. It's a spin on salsa Verdi with cilantro,tequila and lime juice.This  Sometimes you just want a plain hamburger. Use chop meat instead of the usual premade patties. Add some minced onion for a truly flavorful ones or insert a small blob of butter or an ice cube for tender moist ones.


As for the potatoes, there's a dozen recipes you can choose from. A plain baked potato is always the best It doesn't interfere with the meat's great flavor and you can use it to sop up the juices. Just bake in foil and add some butter or sour cream afterwards. You could also try pomme frites, the French way of making fries. These are then fried twice , the second time with garlic butter infused with parsley. You can serve aioli with both them and the choice of meat. Scalloped style is a great way to go, especially if you have filet mignon.These are thinly sliced  potatoes (use a mandolin for this) and baked with a cheddar  cheese sauce,layered in a casserole dish.You can sprinkled paprika or breadcrumbs on top for color and crunch.. Red potatoes also compliment any meat, even chicken and turkey. They're also easy to make. First coat in oil, sea salt and rosemary before being set in the oven for 30 to 40 minutes. One of the best recipes is mashed. Homemade mashed is excellent gracing a steak . Pour th e extra juice over the spuds and it is a classic meat and potatoes meal.

Nothing beats a good steak served with potatoes. It's simple yet filling., the perfect comfort dish for a cold night. Make it a variety of different ways. They're all good, they're all tasty.