What is Chimichurri?
Mellino Chimichurri – Good on everything!!
Chimichurri is parsley & garlic based sauce originally created to serve on grilled meats.
Chimichurri is a traditional South American Sauce/Marinade which originated from the Argentine Gauchos (Cowboys). Nowadays other South/Latin American countries like Brazil, Chile and Uruguay have their own variation of the Chimichurri Sauce that originally was used for open fire BBQ’s perfected by Gauchos.
“Mellino’s Chimichurri” is a tangy and herbaceous sauce that has been passed down from generation to generation. “It is an authentic and traditional recipe that my grandmother Maria has taught me “says Mellino Fine Foods founder, Marina.
Mellino’s Chimichurri is 100% natural product with no artificial colours, flavours or preservatives, gluten free and cholesterol free.
Basil, Garlic, Red Chili Peppers, Oregano, Onion, Pepper.
Modern medicine has found that basil contains carnosic acid which is associated with lowering the risks of neurodegenerative diseases and strokes. Oregano is high in antioxidants as is basil, which also has antiviral and antimicrobial qualities.
About Argentinean Asado
“Chimichurri is traditionally served with the Argentinean “Asado” or as we know it BBQ’s and is perfect for grilled meats, poultry, and fish, sausages and game meats.” It is even great with rice, pasta or as a bread dip!
HINTS FOR A GREAT ASADO:
- Perfect embers and white cinders make a perfect start to an asado.
- Embers should always be glowing (giving off even heat), no traces of smoke and with a slight film of white cinders.
- Try not to have flare ups so the meats can be cooked evenly. If this does happen put out flares with water.
- Once fire is ready, a grill goes over the fire. If the grill has old grease, I usually put it on the fire and rub newspaper or a dry cloth to clean it. Then I grease it slightly with a piece of fat trimming – let the grill heat up and the grill is ready to place the meats.
- Make sure the embers are at a proper distance from the grill otherwise the inside of the meats will not thoroughly cook.
- Using wood as opposed to charcoal will give the meat a better flavor.
- If you are marinating some meats (vinegar and spices), do it a few minutes before you grill the meat or overnight if the cuts are not so tender.
- Season asado (salt/pepper) once it is ready and on the plate.
- Asado proportions are huge and always more than what an individual can consume; rule of thumb is about 1 pound of diverse meats per person.
- A parillada (open flame fire BBQ) is prepared in three stages; First to go on the grill are the chorizos (sausages) and morcillas (blood sausages), then the entrails and other variety meats, and finally (always served last) the large cuts of meat, chicken (or other).
- Chorizos and morcillas (blood sausages) go on the grill first mostly because they take longer than the meats to cook and usually because they are served first.
- Serve all grilled meats right after being taken off the fire.
- A green salad is the most common side when having asado.
- Plenty of bread (French style) is a must!
- Sauces as chimichurri are always present.
- Full-bodied red wines are great for asados (barbeques), as is the case of Cabernet Sauvignon or Malbec.
- Most asados end with a dessert such as fresh fruit salad.