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This classic Argentinian sauce couldn't be more versatile. It's amazing on flank steak, grilled shrimp, and even veggies like roasted zucchini. Meet Chimichurri, The Magical Sauce That Makes ...
Chimichurri (Spanish: [tʃimiˈtʃuri]) is an uncooked sauce used as an ingredient in cooking and as a table condiment for grilled meat. Found originally in Argentina and used in Argentinian , Uruguayan , Paraguayan and Brazilian cuisines, it has become widely adopted in most of Latin America.
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The chimichurri burger (usually called chimi burger, Dominican burger, or simply chimi) is a traditional snack dish served in the Dominican Republic. It is made from ground pork or beef, which is sliced, grilled and served on a pan de agua (literally "water bread") and garnished with chopped cabbage.
Soy sauce and honey is a classic pairing of sweet and savory. It makes a fantastic topping for broiled salmon along with garlic, Fresno chiles, and scallions. Serve it with broiled asparagus and rice.
Grey Polish sauce (Polish: Szary sos polski) – Consists of roux and beef, fish, or vegetable stock seasoned with wine or lemon juice. Additions include caramel, raisins, almonds, chopped onions, grated gingerbread or double cream. Hunter's sauce (Polish: sos myśliwski) – Tomato puree, onions, mushrooms, fried bacon and pickled cucumbers.
The most common condiment for asado is chimichurri, a sauce of herbs, garlic and vinegar. Unlike other preparations, Argentines do not include chilli in their version of chimichurri , but it does include a still-spicy, but milder form of red pepper, ají molido.
Layering baked eggplant between sauce, fresh mozzarella, and Parmesan breadcrumbs gives the same breaded effect with far less effort. Just remember to salt the eggplant, which removes some ...