Recipe#3186

Title: Argentine Marinade

Posted by Stephen Ceideberg; March 30 1993.

      Yield: 1 servings
 
    1/2 ts Saffron threads
    1/2 c  Virgin olive oil (1 20ml)
    1/2 c  White wine vinegar (1 20 ml)
      1    Spanish onion, diced
      2    Garlic cloves, pressed
    1/4 c  Parsley, chopped
      1 ts Thyme
      1 tb Lemon juice
           Salt & pepper
 
  An Argentine asado or barbecue is not authentic
  without this delicious marinade called chimichuri. it
  is similar to a multi spiced vinaigrette and is given
  an earthier tone with the addition of saffron.
  
  I serve this with poultry or shellfish and brush it on
  top of garlic bread before toasting.
  
  Powder threads and steep in lemon juice for 20
  minutes.  Combine all ingredients with whisk and store
  in covered jar.
  
  From "Wild About Saffron++A Contemporary Guide to an
  Ancient Spice", by Ellen Szita.  Published by Saffron
  Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
  1987.