Chimichurri
A bright, garlicky Argentine herb sauce for grilled meat — sharp with vinegar and loaded with parsley.
Ingredients
- 1 cupparsley (finely chopped)
- 4 clovesgarlic (minced)
- 1 tspdried oregano
- 1/2 tspred pepper flakes
- 1/3 cupred wine vinegar
- 2/3 cupolive oil
- salt and pepper (to taste)
Instructions
- 1
Combine the parsley, garlic, oregano, and red pepper flakes in a bowl.
- 2
Whisk in the vinegar, then slowly whisk in the olive oil.
- 3
Season with salt and pepper and let sit at least 20 minutes before serving so the flavors meld.
20:00
Notes
Best within a day or two while the herbs are bright green; it darkens as it sits.
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American Backyard Cookout
A three-fire cookout — the ribs need the longest lead time, so season and get them low-and-slow on the smoker or oven first (4+ hours). Simmer the tomato jam while they cook; it holds for days. Mix the cornbread batter and bake it about 30 minutes before serving, and form the burger patties last so they hit the plancha ice-cold. A jar of homemade Sauerkraut on the side needs at least a week to ferment, so start it well ahead of cookout day. The Chimichurri comes together in 10 minutes right before serving.
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