Page 46 - Flathead Beacon // 10.14.15

SIDE DISH FVCC CHEF HOWARD KARP ARGENTINE
CHIMICHURRI SAUCE
$35/INDIVIDUAL
THERE ARE MANY CHIMICH- urri recipes you can refer to, but I must say this is the tastiest one I have found. This condiment is a great addition to grilled meats and egg dishes that may need a bit of perking up, and it also makes a great marinade. The sauce can be made up to a week in advance.
Ingredients:
• 1/4 cup red wine vinegar • 1/4 cup minced red onion • 1 teaspoon minced garlic • 1/4 veal jus
• 1/4 cup extra virgin olive oil • 4 Tbsp. minced fresh cilantro • 3 Tbsp. minced fresh parsley • 1 1/2 tsp. dried oregano
• 1 1/2 tsp. dried pepper flakes • 2 tsp. sugar
• 1 tsp. coarse black pepper
• Salt, to taste
To prepare the chimichurri:
Combine the vinegar, red onion and garlic in a mixing bowl. Whisk in the veal stock and olive oil. Season with all other ingredients and mix thoroughly. Use as a marinade, topping or sauce on a dish of your choosing.
I look forward to hearing how you like this recipe when you try it. Email me your comments at [email protected].
Hopefully you’ll be able to join us at an upcoming Chef’s Table dinner star- ring our professional chef students com- pleting their first-year internships as they deliver first-class cuisine, service and entertainment to Flathead Valley patrons and visitors to the valley. Patrons who attend Chef’s Table enjoy light hors d’oeuvres followed by a three-course dinner that varies each week. For more information, visit www.culinaryinstitu- teofmt.com.
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For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.
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