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Grilled Lamb and Autumn Chimichurri

Grilled-Lamb-Chops-with-Fall-Herbs-Chimichuri_Yes,-more-please!

This recipe is one from our grill. It was inspired by that fire kiss char flavor one gets from cooking over coals. Francis Mallmann, one of my culinary heroes, discovered his true culinary craft in his birthplace, Argentina. He embraced his roots, and cooks from the primal force: Fire. Taming this element is what he does best, his instincts and knowledge based on French disciplinary techniques gives him the perfect alibi to be one with fire. It’s his passion, intuition, and adventurousness that make him the king of char. I had the opportunity to meet him at the presentation of his book “Seven Fires” here in Austin, Texas. Its a cookbook I can recommend to anyone who wants to explore and understand open fire cooking.

It wasn’t until I tried his technique on my own little grill that I experienced Mallmann’s big flavor world. Besides discovering and loving the char flavor, one of my favorite recipes from his book is the Chimichurri. It is made, gaucho style with fresh herbs married to the extra virgin olive oil and a salt solution called salmuera. This kind of chimichurri is not the one that resembles pesto, the herbs are finely chopped transforming the oil and brine into a magical loose herbed infusion in which you can taste all the herbs in harmony and discord at the same time.

Fall-Herbs-Chimichuri_chopped-Herbs_Rosemary,-Thyme,-Oregano

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