Argentine Marinade For Chicken Or Seafood Recipes

Steps:

• Mash garlic, salt, and peppercorns into a paste, using a mortar and pestle. Stir in orange juice, lime juice, lemon juice, onion, and oregano. Let sit at room temperature for 30 minutes or longer. Whisk the garlic-orange juice mixture with the olive oil until well blended.
• Preparing the Meat: Preparing the meat is very easy. Place the meat in a large bowl or pan. Add enough marinade to cover the meat. Place a cover over the bowl or pan and place in the refrigerator a minimum of five hours, but preferably overnight.
• Grill the marinated meat outdoors on the barbecue. (Make sure your coals are hot and white!). For the steak - you can cook them however you like your it -- from rare to well done. However, the rarer the meat, the more tender and flavorful!
• Serve the meat with the Recipe #456210.

Steps:

• Cook on a medium heated grill, slowly, basting with appropriate marinades until cooked perfectly. Eat each meat as it finishes cooking.
• Chimichurri for Beef, Innards and Sausage: In a food processor, combine parsley, cloves, chile flakes, and salt and pepper. Completely puree until fine, in a serving container, add vinegar and oil.
• Argentine Marinade for Chicken or Seafood: Steep saffron in lemon juice for 5 minutes. Combine all ingredients and keep covered.

Steps:

• Combine all of the ingredients and mix well. Refrigerated, this keeps for 1 month.

Steps:

• Whisk all ingredients together in a bowl.
• May be refrigerated in an airtight container for 1 week.

Steps:

• 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.