Hello,
Since I am not the biggest internet oriented or social networking kind of chef, when the topic of a Chef’s Blog came up at first…there was a bit of a silence. Then after thinking about it, I realized it would be the perfect forum for all the topics that I cannot fully explain during the rush of a café service: the requests for recipes and general cooking questions to be discussed.
The unique situation of having a corporate client is that you see the same people every day. As a chef here at Capital Group, it is part of the job to be available for all questions regarding our food in the café, and I feel, all food questions in general. (“Hey,…let’s ask the chef.”) By far, the most requested topic and the recipe that came to mind instantly for the first blog post was our Hill Country Café Chimichurri.
Chimichurri is mostly known as a table condiment in the country of Argentina. It is typically used for dressing grilled meats, and given the open fire culture of Texan cooking, I can see the connection. This is a perfect example of how the combination of some simple ingredients put together can have a huge impact on flavor. Chimichurri is comprised of quality extra virgin olive oil, flat leaf parsley, garlic, red wine vinegar, lemon juice, and some chili flakes.
Our recipe uses the traditional recipe as a base, and we add some extras: some shallot (or your favorite onion) and a seeded minced jalapeño. My main advice on technique is to make sure the parsley, garlic, and shallot are mixed together with the olive oil before adding the vinegar. What you are going for is a semi-permanent emulsion. All emulsions are a mixture of fat and acid. (An example of a semi-permanent emulsion is home-made vinegar and oil salad dressing that you have to shake before using. An example of a permanent emulsion is mayonnaise, in which the fat and the acid are locked together and never break apart.) Make sure to really wash the vegetables and herbs as debris can affect taste. Remember a recipe is only a guideline. I’ve always said make the recipe by following it exactly, then if there is something you enjoy, like more garlic or more heat, then add it and make it your own. Okay, now just grill something and put this chimichurri on it!
Thank you,
-Chef Charles
Hill Country Café Chimichurri
- 1 cup lightly packed chopped parsley (ideally, flat leaf Italian parsley)
- 3 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 teaspoon chili pepper flakes
- 2 tablespoons shallot or onion, minced
- 3/4 cup good olive oil
- 3 tablespoons sherry wine vinegar or red wine vinegar
- 3 tablespoons lemon juice
Combine parsley, garlic, salt, pepper, chili flakes, shallot, and olive oil and mix well. Lastly, add the vinegar and lemon juice and mix.
For more Chef’s Blog posts, click here.