Argentine Marinade Recipe

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Argentine Marinade Ingredients

1/2 tsp saffron threads
1/2 cup virgin olive oil (1 20ml)
1/2 cup white wine vinegar (1 20 ml)
1 spanish onion, diced
2 garlic cloves, pressed
1/4 cup parsley, chopped
1 tsp thyme
1 tbsp lemon juice
1 salt & pepper

A Recipe for
Argentine Marinade

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

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Argentine Marinade

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Argentine Marinade Directions

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.

Posted by Stephen Ceideberg; March 30 1993.

Serves: 1

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Argentine Marinade Recipe from the Recipes-To-go.com Barbecue Recipe Cookbook

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