RECIPE: ARGENTINE STYLE CHIMICHURRI

I’ve been to Argentina more times than I have been anywhere else in the world… probably at least 15 times. This condiment is always on the table and is always served with beef. And in Argentina, you have beef almost every meal.

Argentine Chimichurri is simply a parsley, garlic, and olive oil mixture. It is also delicious spooned over hot potatoes or on toasted bread. Argentines never add hot peppers or hot spices to their chimichurri like many U.S. chefs do. And they never use a food processor; mainly because they don't typically have them and also because using a food processor makes the consistency too liquid and runny.

I got this basic Chimichurri recipe many years ago from one of my best friends, Marianella Castagnola. She is a professional polo player and horse trainer and her daddy is a cattle rancher in Argentina. Marianella is no slouch in the kitchen and her mom and grandmother are two of the best cooks I've ever met. This Chimichurri brings back many fond memories of my days on their farm, trips to the cattle market in Buenos Aires, and playing gaucho on their farm in La Pampa.

Any grilled meat will taste better with this Chimichurri; you'll love it on chicken, too!

Chimichurri is always on the table in Argentina. Use it as a condiment for steak or any other grilled meat.

ARGENTINE STYLE CHIMICHURRI

Difficulty: Easy   Prep/Cook Time: 10 minutes

INGREDIENTS

1 large bunch of parsley, finely chopped (usually makes about a cup)

6 cloves of garlic, minced well (about 3 Tablespoons)

1/2 cup finely diced white onion

1/2 cup extra virgin olive oil

Juice of 1/2 lemon

1/4 cup red wine vinegar

Salt and pepper to taste

DIRECTIONS:

Add all ingredients into a bowl, mix together and let sit at room temp for at least an hour before serving. That's it!

RECIPE: FISH IN PARCHMENT WITH CITRUS REDUCTION

For an episode of Food Network Star, I was asked to come up with a recipe for the Miami Herald when we were shooting in Miami during the final weeks. I wanted to offer a simple recipe for a party or for everyday and I wanted to use items readers could easily find. Both fish and citrus made sense for Miami but I’ve made this recipe many times since then and with many different flavors and ingredients. Use what is fresh and local for you. It is stunning in simplicity, presentation, and taste. 

FISH IN PARCHMENT WITH CITRUS REDUCTION 

Skill level: Easy      Prep Time: 10 minutes

Cook Time: 10 minutes based on size and density of fish

INGREDIENTS

6 fish filets/steaks, preferably grouper
4 lemons
2 limes 
3 teaspoons olive oil 
2 teaspoons salt, divided 
1/2 teaspoon pepper 
1 teaspoon sherry vinegar 
1 teaspoon honey
3 teaspoons chopped flat leaf parsley

Zest of 1 lemon

1 clove garlic, minced

 Special equipment: 6 parchment paper squares, large enough to fold into a package around the filets so no steam escapes.

DIRECTIONS

 Preheat oven to 425-degrees. Line a rimmed baking sheet with parchment paper.

Juice 2 lemons and 1 lime. Reserve. Slice 2 lemons and 1 lime into very thin slices. Set aside. 

Place a few lemon and lime slices in the center of each parchment square. Place a fish filet on top. (The citrus will elevate the fish from the paper and infuse some additional flavor to the fish.)

In a bowl, whisk together olive oil, salt, pepper and 1 teaspoon each lemon and lime, juices and drizzle over fish. Tightly fold the parchment paper into packages and make sure they are sealed well. Put packages on a baking sheet and bake for 8-12 minutes, depending on thickness and size of your fish.

Put remaining citrus juices in a saucepan and bring to a boil over medium heat. Reduce by ½, stirring frequently. Add 1 teaspoon of sherry vinegar, 1 teaspoon of salt and honey.

Mix the lemon zest, parsley, garlic together with a slight pinch of salt and pepper for the garnish.

Place each parchment packet on a plate with a rim. Carefully tear or cut open the parchment packets (be careful, steam will escape) and drizzle fish with a teaspoon of the citrus reduction and garnish with the parsley and lemon zest mixture.

 Yield:  6 servings

COCKTAIL RECIPE: COSMOPOLITANS

You can never go wrong with a classic cocktail and the Cosmopolitan is always a hit. Made popular again in the early part of the decade from frequent appearances on the popular show, Sex in the City, the Cosmo is one easy to make, easy to drink cocktail which easily doubles or triples for a party.

CLASSIC COSMOPOLITAN RECIPE

Makes 5 servings

5 ounces premium vodka
2.5 ounces Grand Marnier
2.5 ounces fresh lime juice
2.5 ounces cranberry juice

Shake vodka, Grand Marnier, lime and cranberry juice vigorously in a shaker with ice. Strain into a chilled martini glasses garnished with a lime. Serves 5. Double or triple as necessary for a party.

For a crowd, simply make the cocktails in advance and pour into a pretty pitcher. Keep chilled until serving time.

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