Monday, May 10, 2010

Mint Chimichurri with a Kick!

This weekend a represented a lovely winery out of the state of Washington, Columbia Crest. My company had me pair it with a New York Strip and a spicy Mint Chimichurri. The stores that I attended were running a special on Sirloin tips, so that is what I went with. All the flavors went over well, but the Merlot seemed to be the favorite. Smooth, fruity, great with a red meat.

The Chimichurri companion, is such a wonderful blend of sweet and spicy. It starts out sweet and smooth, and then the hot kicks in.....My customers were surprised. It has Serrano Chilies in it. Which on the Hot Scale is about a 6-7. The Mint can be hard to find. So if you really like it, grow your own. It would be great with lamb.

Mint Chimichurri

2 c. Mint Leaves fresh
1c. Cilantro fresh
1 c. Parsley fresh
3 Serrano Chiles
3 Cloves Garlic
6 Tbl. Honey
3 Tbl. Dijon Mustard
Pepper to taste
Olive Oil

**Place all the ingredients except Olive Oil in the food processor. Process until smooth.
**With motor running add the oil slowly until emulsified.
Store in the refrigerator.

Simply Delightful!

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