We were down in wine country region in South Western Ontario on the weekend, and I couldn’t resist picking up some fresh corn on the cob. This is really a treat for me as it’s been about four years since I’ve incorporated more-or-less a low-ish carb diet; I’ve limited vegetables that are carbs (such as corn, peas, carrots). I’m not perfect, and I do eat carbs, but when I do, I really want them to be worth it.
Inspired by Tastefood, with her grilled flank steak and Chimichurri sauce that she blogged about on Sunday (another rendition of this popular sauce) I decided to make Chimichurri again. Originally I made the Chimichurri Sauce in early September in 2008 and posted it (it’s funny how I’m making it again, right about the same time!). What goes better with corn on the cob than a good old fashioned steak – we got tenderloin (not quite budgetary, but sure is tasty). And the Chimichuri was great on the steak and a great substitute for butter on the corn.
In searching around the net, I discovered that not all Chimichurri‘s are created equal. Some folks are quite adamant that there is no oil in it (too fancy), they also say that shallots are too fancy! And I’ve found that instead of lemon juice, people feel quite strongly about using red wine vinegar, and there always seems to be oregano added. I’ve always felt a recipe is a guideline, that one is expected to modify to one’s own taste. I ended up switching out the lemon juice for the red wine vinegar…but I used shallots, regular onions would have been too harsh! I also used a freshly picked Jalapeño from my garden instead of the pepper flakes. The parsley and garlic was also harvested from our garden. Very tasty, indeed.
I’ll leave the grilling instruction to my new friend Ann (cookinghealthyforme, she’s lost oodles of weight by simply modifying the way she cooks!) Ann is the true southern grilling expert! Check out her blog, she’s got great photos!
Chimichurri Sauce (adapted from Epicurious.com)
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice (I used red wine vinegar)
- 2 tablespoons minced shallots (about 2 medium)
- 2 teaspoons minced garlic
- 1 teaspoon dried hot red-pepper flakes (or 1/2 small Jalapeño Pepper)
- 1/4 teaspoon salt
- Add all the ingredients into a small food processor bowl and process until the desired consistency is achieved. Allow the flavours to blend in the refrigerator for about 1 hour (allowing it to set in the fridge for a while also mellows the shallots). Drizzle on corn on the cob, steak, pork or whatever you choose. It’s a fresh, green sauce that goes great with everything!