Argentian Grilled meats- marinade & chimichurri

Chef Arnoldi

thanks to Greendriver for the site, and i summarized the recipes for all to use.[p]Argentian Grilled meats:[p]Criollo marinade
(Sprinkled on before cooking the meat or left soaking overnight.)[p]Ingredients:
1cup lukewarm water,
2 T white or red vinegar,
1/4 cup sunflower oil or olive oil,
2 garlic glove finely minced,
1 T spoon chopped parsley,
1 T spoon chopped scallion or green onion,
1 T spoon red or green sweet pepper,
2 teaspoons crushed red pepper,
3 teaspoons Kosher salt,
1/2 teaspoon oregano,
1/2 teaspoon ground cumin,
1 bay leaf.[p]Chop finely and mix all ingredients, or blend in a electric blender, and beat two minutes before using.[p]
Clasic chimichurri sauce
(prepared 12hrs before serving)[p]Ingredients:
1/2 cup oil,
1 cup lukewarm water,
1 cup vinegar or 1/2 cup vinegar and 1/2 cup wine,
1 small sweet pepper finely chopped,
1 small tomato without peel and seeds chopped,
1 scallion or onion chopped,
1 tablespoon parsley finely chopped,
2 clove of garlic minced,
1 teaspoon sweet or hot paprika,
1 teaspoon ground pepper.
2 bay leaves in very small pieces,
1 teaspoon oregano,
salt to taste.[p]Put the ingredients all together in a bottle, shake occasionally during the 12 hrs steeping period and before using. [p]
[ul][li]Argentian marinade & chimichurri[/ul]

mollyshark

Chef Arnoldi,[p]Alexshark is a big proponent of burning meat on sticks over wood. It isn't egg, but sometimes it is edible with sufficient wine (in me, not in the meat). This sounds like somthing that would lend itself to being tortured. Will try it and let you know![p]mShark