Cuban Chimichurri Sauce Recipe 45

Steps:

• Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped., Add the vinegar, lime juice, soy sauce and lime zest. While processing, gradually add oil in a steady stream. Serve with steak.

Steps:

• Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Steps:

• Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped.
• Add the vinegar, lime juice, soy sauce and lime peel. While processing, gradually add oil in a steady stream. Serve with steak.
• Each serving is 2T.

Steps:

• Place garlic in small food processor; cover & chop. Add cilantro, parsley, pepper flakes & pepper; cover & process until finely chopped. Add vinegar,lime juice, soy sauce & lime peel. While processing, gradually add oil in a steady stream. Serve with steak.

Steps:

• 1. First of all, you are going to want to make the chimichurri sauce (see step 4) and let it sit as long as possible to blend flavors. An hour to over night. You can use it right away but the longer it sits, the more flavorful! Next you will want to get your deep fryer or frying pan ready with your cooking oil. Bring the rice, water, lime juice and olive oil to a boil in sauce pan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20-25 minutes.
• 2. Mix together all of the egg roll ingredients in large bowl. Stir in the pulled pork and combine. Add 1 cup of the chimichurri sauce to the rice mixture and mix well. Taste the mixture at this point to adjust the spices to suit your taste. If you think it needs more lime or lime zest you can add it now ... I usually do.
• 3. Take the egg roll wrappers and start filling them by putting some of the filling down the center of the wrapper and fold the wrapper egg roll style. Secure the end of wrapper with egg wash or water and continue wrapping as many egg rolls as needed. Use the left over rice mixture to serve at meal time.
• 4. FOR THE CHIMICHURRI SAUCE: In the bowl of a food processor, combine all of the ingredients for the chimichurri. Pulse until well blended but DO NOT PUREE. Add salt and pepper to taste. Use some of this sauce in the rice mixture but use the rest of this sauce to dip your egg rolls into.
• 5. Deep fry the egg rolls at 375 for a few minutes on each side or until golden brown on both sides of egg roll. Place fried egg rolls on a platter in single layer. Do not stack them please. Remember, everything on the inside of the egg roll was already cooked so there is not any problem with something not being done.

Steps:

• Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
• Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
• Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.