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Chimichurri Veal Chops

HendersonTRKing
HendersonTRKing Posts: 1,803
in EggHead Forum
Improvised. Had a vision. 




















It's a 302 thing . . .
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Comments

  • lousubcap
    lousubcap Posts: 36,789
    Great improvisation, vision and execution.  Chimichurri, one of my favorites and you did it proud.  Congrats on the documentation and results.  A true banquet right there.  Dang!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • mlc2013
    mlc2013 Posts: 988
    Drool
    Long Island NY    
    1 XL BGE 12/17, 1 LG BGE 3/18, 1 MM BGE 3/18
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  • bgebrent
    bgebrent Posts: 19,636
    Love a good veal chop.  Add chimichuri, awesome.
    Sandy Springs & Dawsonville Ga
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  • johnmitchell
    johnmitchell Posts: 7,364
    Fantastic..I love anything with chimichuri.. Your pics are awesome..
    Greensboro North Carolina
    When in doubt Accelerate....
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  • HendersonTRKing
    HendersonTRKing Posts: 1,803
    SWMBO and the Princess are away, so I wanted to make something that I know they'd have liked.  Is that so wrong??  

    Looks like some of the pix blurred . . . I blame the brown water, which was flowing in abundance on an ambitious Sunday afternoon of football and egging. 
    It's a 302 thing . . .
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  • JohnEggGio
    JohnEggGio Posts: 1,430
    Beautiful!  Love veal chops!
    Maryland, 1 LBGE
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  • BigreenGreg
    BigreenGreg Posts: 600
    Can someone please post a good chimichurri recipe? I had a marvelous steak at a good restaurant with it last week and it was a religious experience. I’ve been thinking about it and this post is grinding it in. I know I could google it, yours are better.
    LBGE, 36" Blackstone, Anova Pro
    Charleston, SC
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  • Hippiecowbeef
    Hippiecowbeef Posts: 1
    I lived in Argentina on and off for a few years, and there are so many regional variations, but being the gringa I am (lol) you can literally make an amazing and simple chimmichurri with only 4 ingredients! I chop about a head of parsley in one of those mini electric food choppers (gringa!), 6 lg cloves of garlic through a garlic press (but feel free to add more if you like it extra garlicky!), teaspoon of salt, and then just fill the container you are using with vegetable oil (or whichever oil you prefer) to cover parsley well...stir and voila! It will keep in frige forever and is awesome to put in your mashed potatoes too :)))
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