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Wednesday, June 17, 2015


Back from Buenos Aires, I made a chimichurri sauce out of red wine vinegar, garlic, Italian parsley, cilantro, and oregano. I used a little salt and red pepper flakes too.

I marinated some boneless, skinless chicken breasts in this and cooked them on my gas grill, with a baked potato. I served it (to myself) with some of the reserved sauce and a salad made of arugula and grated romano cheese, with a dressing of olive oil, lime juice, and balsamic vinegar. With Stormchaser Summer IPA from Free State.


Anonymous said...

¿Che, ya no escribís acá?

Jonathan said...

Voy a intentarlo.