A man from Argentina served me this dish on a football tournament in Göteborg, Sweden 35 years ago. I will never forget it! Fantastic experience! The best sausage I eat ever!
I’ve bbq’d chorizos on my dad’s ranch in Argentina. Tip I learned from experienced gauchos: move the fire and keep the coal bed over the already-hot ground.
No, not the crows that are the loudest you hear. However, a few smaller ones will congregate on the north side and eat the seeds of some of the vegetables scraps I throw out (e.g. Bell Pepper seeds, tomatoes, etc.).
Hello Leann, Sorry, but I just saw your comment; I’d love to share it with you. Chimichurri recipes are like cornbread recipes from the South, each family has their own. I stayed with an Argentine family outside of Cordoba years ago and took notes on how they made a basic chimichurri. Since then, I made a few adjustments to fit my taste. Although I often make it differently each time (usually by lessening the amount of vinegar and adding spice), this is how I usually do it. Let me know how it works out for you. Cheers, Will Ingredients: -1/2 cup Extra Virgin Olive Oil -2 tbsp Vinegar -3 tbsp Parsley (fresh and minced finely) -2 tbsp Oregano (preferably fresh, minced finely) -2 tbsp Garlic (peeled, smashed and minced finely) -Optional - 1 TSP Sriracha or 1 1/2 tsp Red Pepper Flakes (optional) PREPARATION 1. Place fresh parsley and oregano on a cutting board and mince finely with a sharp knife. 2. Peel three large cloves of garlic (or four small cloves) and smash them with a flat implement; I use the sides of my chef knife. Then mince finely. 3. Place parsley, oregano, garlic, sriracha/red pepper flakes (optional), olive oil and vinegar in a glass jar and close with an airtight lid. Shake vigorously for 30 seconds. 4. Let flavors meld for at least 2 hours, but I prefer to make it first thing in the morning if I’m grilling that afternoon; the flavors have more depth to me that way. Shake for 5 seconds before serving; makes just over 1/2 cup. Note: It usually keeps 3-4 days in the refrigerator but I prefer to make it fresh, as it tastes better that way to me because its room temperature and the flavors “pop”, if that makes sense.
@@culinaryarson7522 Like you said. Each Family has their own. My Grandmother used lemon instead of vinegar. My uncle was kinda the same but no oregano and no pepper or chili flakes and sunflower oil instead of olive oil. Great video!
A man from Argentina served me this dish on a football tournament in Göteborg, Sweden 35 years ago. I will never forget it! Fantastic experience! The best sausage I eat ever!
I love how delicately you treat the food with your hands in all the close up shots, looks delicious!
Ingrediates
2 ripe tomatoes
1/2 red capsicum, deseeded, finely chopped
1/2 red onion, finely chopped
2 tbsp extra virgin olive oil
1 tbsp red wine vinegar
6 Beak & Sons Smoky Chorizo Classic Pork & Beef Sausages
4 long crusty rolls or baguettes
Chimichurri sauce
1/3 cup chopped fresh continental parsley
2 garlic cloves, crushed
1 tsp dried oregano leaves
1/2 tsp lightly dried chilli flakes
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
2020 and am still watching this👍
This looks incredible!
Oh waouh.. Bravo.. Congratulations.. Respect.. Hummm.. Great...
Finally put a face to the Culinary skills expert😊
Yep, I like the food and techniques to take center stage instead of me; I’m not big on distractions:-)
@@culinaryarson7522 so what made you edit?!🤔
The chorizo didn't like the competition, it felt it was being upstaged!
I’ve bbq’d chorizos on my dad’s ranch in Argentina. Tip I learned from experienced gauchos: move the fire and keep the coal bed over the already-hot ground.
Awesome video brother. What about the Bourbon. Lol.
Jody Homestead
Do the birds I always hear in the background ever try to take your food? :-)
Chimichuri must look it up! Was just about to ask when you ever sit to eat hmm then you did!
No, not the crows that are the loudest you hear. However, a few smaller ones will congregate on the north side and eat the seeds of some of the vegetables scraps I throw out (e.g. Bell Pepper seeds, tomatoes, etc.).
Looks so delicious 😋 can you share your homemade chimichurri sauce
Hello Leann,
Sorry, but I just saw your comment; I’d love to share it with you. Chimichurri recipes are like cornbread recipes from the South, each family has their own. I stayed with an Argentine family outside of Cordoba years ago and took notes on how they made a basic chimichurri. Since then, I made a few adjustments to fit my taste. Although I often make it differently each time (usually by lessening the amount of vinegar and adding spice), this is how I usually do it. Let me know how it works out for you. Cheers, Will
Ingredients:
-1/2 cup Extra Virgin Olive Oil
-2 tbsp Vinegar
-3 tbsp Parsley (fresh and minced
finely)
-2 tbsp Oregano (preferably fresh,
minced finely)
-2 tbsp Garlic (peeled, smashed and
minced finely)
-Optional - 1 TSP Sriracha or 1 1/2 tsp Red Pepper Flakes (optional)
PREPARATION
1. Place fresh parsley and oregano on a cutting board
and mince finely with a sharp knife.
2. Peel three large cloves of garlic (or four small cloves) and
smash them with a flat implement; I use the sides of my chef knife. Then mince finely.
3. Place parsley, oregano, garlic, sriracha/red pepper
flakes (optional), olive oil and vinegar in a glass jar
and close with an airtight lid. Shake vigorously for
30 seconds.
4. Let flavors meld for at least 2 hours, but I prefer to make it first thing in the morning if I’m grilling that afternoon; the flavors have more depth to me that way. Shake for 5 seconds before serving; makes just over 1/2 cup.
Note: It usually keeps 3-4 days in the refrigerator but I prefer to make it fresh, as it tastes better that way to me because its room temperature and the flavors “pop”, if that makes sense.
@@culinaryarson7522 Like you said. Each Family has their own. My Grandmother used lemon instead of vinegar. My uncle was kinda the same but no oregano and no pepper or chili flakes and sunflower oil instead of olive oil. Great video!
Did anyone notice his dirty finger nails. Good thing it was only for his tasting.
i just noticed it lol
Why the hell did he cut the ends of his sausages. This makes me mad as fuck 😤😤😤😤
Teddy, I cut them because I thought that was a good idea at the time, but kinda regretted it after I saw the video.
your nails