JAS_OH1
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- Joined
- 12 May 2020
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- 11,417
I have a boatload of parsley growing and I want to make some chimichurri. Not only have I never made a chimichurri before, I have never even eaten one! Pesto with basil, yes, but no chimichurri ever. I have seen recipes with mint, but I am not a fan of mint unless it's with sweet tea or chocolate, so no go for me on that.
So researching on the forum I found a recipe that murphyscreek posted several years ago that looks good:
Recipe & Video - Brazilian Beef with Chimichurri
I have some great ribeye steaks in the freezer, but after mentioning it to Mr. OH, he shot that idea down as he is very particular about how he likes his steaks (with blue cheese and horseradish) and isn't on board.
So I have a really nice boneless pork loin I bought a few days back in cryovac that I was going to portion out and freeze for different things with the first one being a creamy mushroom and garlic sauce baked over the pork loin and served with egg noodles, but then I thought this might be a good opportunity to try to use it with chimichurri.
Does anyone know how it works with pork? Any tips, ideas, or recipes would be great, thanks!
So researching on the forum I found a recipe that murphyscreek posted several years ago that looks good:
Recipe & Video - Brazilian Beef with Chimichurri
I have some great ribeye steaks in the freezer, but after mentioning it to Mr. OH, he shot that idea down as he is very particular about how he likes his steaks (with blue cheese and horseradish) and isn't on board.
So I have a really nice boneless pork loin I bought a few days back in cryovac that I was going to portion out and freeze for different things with the first one being a creamy mushroom and garlic sauce baked over the pork loin and served with egg noodles, but then I thought this might be a good opportunity to try to use it with chimichurri.
Does anyone know how it works with pork? Any tips, ideas, or recipes would be great, thanks!