Landon made this Argentinian chimichurri sauce to use as a condiment topping to steaks that he and his friends were having at his friend's house.
For a quick taste test he fried up an omelet for us to try it with. It was winnahs.
He said he finely chopped 1 bunch of flat leaf parsley, 1 bunch of regular parsley and 6 to 7 cloves of garlic. Then he added in "some" roasted red bell peppers, sun-dried tomatoes, olive oil, red wine vinegar, dried oregano, salt and pepper.
I found a recipe at the Bon Appétit website here for more precise measurements.
9 comments:
Looks onolicious!
Izsmom
You guys ever heard of Finadene? It's a Guamanian ponzu that I love. I only recently learned what is was called and that it was from Guam.
So ono with anything too. Especially if you eat lechon!
Finadene
1/4 cup white vinegar or 1/4 cup lemon juice
1/2 cup soy sauce
2 green onions, thinly sliced or 1 small white onion, finely chopped
3 -5 small minced hot peppers (jalapeno, thai chili, whatever)
DIRECTIONS
Pour the vinegar or lemon juice into a bowl.
Add soy sauce a little bit at a time to mix it according to your taste.
Add the onions and peppers.
Chill until ready to serve.
v
yum!
Izsmom, it was so flavorful!
V, I have heard of it. I like your recipe. Thanks!! Do you prefer using vinegar or lemon juice?
Kat, making me hungry just thinking about it. LOL.
Funny - I posted a comment about finadene sauce from Guam - that every fiesta (which happened every weekend at every family gathering) had on the table with their yellow rice, pork ribs, red velvet cake to die for, etc. But my comment wasn't posted. And then here V posts about it - with the recipe!!
Ono ono ono. I love sauces. Love them.
I had chimichurri once! Yes to finadene! All kinds of recipes for it. Jalna, I like to use calamansi : )
i use vinegar but also throw in some lemon rings...more for looks. You gotta taste and adjust shoyu and vinegar whether you like more tart or salty. I like this proportion. I also sometime put in little green and red bellpeppers, again more for looks than taste.
So ono on fried fish, grilled chicken, tofu, you name it!
LOL, long long time ago, I ate at a hotel employee's cafeteria and they had what they called pulehu short ribs with this sauce. I loved it and whenever I went to a restaurant and saw pulehu ribs on the menu, I ordered but wasn't even close!
Then a few years ago, I went to a party where they were grilling steaks with a pan of this sauce to pour over. OMG, it was exactly what I remembered from the pulehu ribs. That's when I learned it was called finadene and it was from Guam. Also learned that it was possibly developed from WWII when the Japanese had overtaken Guam and taught them ponzu.
Aunty, sorry about your initial comment getting lost. Me too, I've been loving sauces lately.
Susan, I think I first learned about finadene from you!
V, sounds so good and versatile!
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