Chimichurri

Authentic Chimichurri from Uruguay & Argentina is the best accompaniment to any barbecued or grilled meats! Also used to serve as a dressing on salads!


Ingredients

1/2 cup olive oil
2 tablespoons red wine vinegar
1/2 cup finely chopped parsley (can sub. part or all for cilantro)
3-4 cloves garlic , finely chopped or minced
2 small red chilies , or 1 red chili, deseeded and finely chopped (about 1 tablespoon finely chopped chili)
3/4 teaspoon dried oregano
1 level tablespoon coarse salt
pepper , to taste (about 1/2 teaspoon)

Instructions

Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes to release all of the flavours into the oil before using.
Chimichurri can be prepared earlier than needed, and refrigerated for 24 hours, if needed.
Use to baste meats (chicken or steaks) while grilling or barbecuing. We don't use it as a marinade, but choose to baste our meats with chimichurri instead. However, you can use it as a marinade if you wish. Also, add a couple of tablespoons over your steak to serve.

Avocado lime ranch dressing

Ingredients you’ll need:

1/4 cup sweet onion, diced

1 Serrano pepper, seeded and rough chopped

3 medium clove garlic, peeled

3 Tbsp lime juice

2 Tbsp fresh cilantro, rough chopped

1 cup buttermilk

1/2 cup mayonnaise

1/2 cup sour cream

1 medium ripe avocado, peeled and pitted

1 1/2 tsp salt

1 1/2 tsp ground cumin

1 tsp Mexican oregano

1 tsp sugar

1/4 tsp dark chili powder

1/4 tsp black pepper

Directions:

Place the onion, Serrano pepper, garlic cloves, lime juice and cilantro into a blender.  Pulse until chopped.  Add the remaining ingredients.  Pulse until smooth.  Add more buttermilk, if desired to thin.  Store chilled for several hours before serving.  May make up to 3 days in advance, shake well before serving.  Serve as a dressing, condiment or a dip.  Yield: approximately 3 1/2 cups. 

Ginger Dressing

1/2 cup onion

1/2 cup peanut oil

1/3 cup rice wine vinegar

2 tablespoons water

2 tablespoons fresh ginger root

2 tablespoons celery

1-2 tablespoons ketchup

4 teaspoons soy sauce

2 teaspoons white sugar

2 teaspoons lemon juice

1/2 teaspoon garlic

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Directions

Coarsely chop ingredients.  In a blender, combine the onion, peanut oil, rice vinegar, water, ginger, celery, ketchup, soy sauce, sugar, lemon juice, garlic, salt and pepper. Blend on high speed for about 30 seconds or until all of the ingredients are well-pureed.