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    2 Recipes

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    The key to making a great chimchurri sauce is having fresh herbs and patience. With both combinations, you can make a natural herb sauce for meat that will both inspire, enhance, and showplace your meat grilling while impressing friends and relatives. Chimichurri sauce from Uruguay is not meant to be peppery hot; there are no serrano, jalapeno or chile peppers grown in Uruguay at all. Rather, the sauce is meant to provide a subtle yet robust flavor explosion to be eaten with grilled meats to bring barbeque "alive" with natural flavors. If mixed right, it accomplishes this goal very easily and readily.

    Recipe #370922

    This is an age-old Cantonese inspired dish that dates back to 100 A.D. The recipe has rarely been shared in its entirety with anyone in general. So enjoy it and share with your best friends. Let me know how it goes, and if you have tweaks or suggestions that worked better for you.

    Recipe #368353


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