Practice. Practice. Practice. How do you make excellent food? Prepare it many times. Coming off of a semi-successful recipe - but still feeling a bit depressed due to cost and time - with my deep frier; I decided to switch gears and make Chimichurri once again. The first attempt was a good amount under par for me. I adore this recipe and it keeps getting better and easier.
I’ve never been someone to spend big money on steaks. A couple sirloin steaks for a paltry $8 are far better once submerged for 24-hours in the marinade - the smell of which makes you want to eat it on the spot; the floral herbs and fresh garlic being the best of it. The marinade costs nearly as much as the steaks once tallying up the cost of garlic, flat leaf parsley, cilantro, shallot, jalapeño, red wine vinegar, and extra virgin olive oil.
The proof, always being the end result, was another successful dinner. Cooking food you want to eat is always my goal. There is nothing worse than a flop you don’t want to touch.
Have I mastered Chimichurri? Hardly! The mastery of any recipe should involve the preparation being low stress, no instruction required, and an overall excellent quality at completion. You should be able to make the dish nearly blindfolded - it should be second nature.
I’m comfortable with this one; not at all confident to complete it for a large party or with someone else’s equipment. But, with a little practice... #keepcooking