The Beauty of Chimichurri

Eighteen years ago I boarded a plane heading south for Argentina to guide fly fishing in Tierra del Fuego. I had little knowledge of the country, its system of government, geographical boundaries, or economy. What I did know, was that Argentina is famous for towering peaks, vast deserts, bountiful cropland, large trout, and of course it’s beef! The allure of guiding fly fishing in Patagonia took control of me, and for the next 13 seasons, Shelby and I loaded up in the fall and flew south for the winter. We moved around a little, working several seasons in Chile, and then permanently settling in the less wet, but often more windy side of the Andes, Argentina.

The culture was intoxicating. Everyone happy to hug one another, share the same bombilla (straw) while drinking Mate, share a beer, but most importantly, sit down and share an Asado. Asado is the Spanish equivalent of the English word Barbecue, but in South America, going to an Asado takes on almost more of a mystique than that of going to a barbecue. Maybe it was because it was all new; The smell of the smoke from the Patagonia beech wood while you eat a chori-pan (chorizo sausage and baguette) while sipping another glass of Malbec while you wait for the Bife de Chorizo to cook so slowly on the parilla (grill) that you almost lose interest in it. Then, like every good barbecue, there’s the sauce, called Chimichurri in Argentina. Chimichurri, is the all purpose, tastes amazing on everything, pretty healthy, easy to make, star of the Argentine asado! I could rant all day about what it takes to cook a beautiful steak, but the truth is, this sauce will make almost anything taste good.

I have always wanted to bring the cuisine of Patagonia back to Wyoming with we. Chimichurri now frequently accompanies our steaks at Flat Creek Ranch. Guests often rave about the flavor this simple sauce has. It’s simple to make, and I hope you enjoy this recipe from the book “Siete Fuegos” by Francis Mallmann.

Seven Fires cookbook focuses on the culture and cuisine of Argentina

Francis Mallmann’s Chimichurri

1 cup water
1 tbs. coarse salt
1 head garlic, separated into cloves and peeled
1 cup packed fresh flat-leaf parsley leaves
1 cup fresh oregano leaves
2 tsp. crushed red- pepper flakes
1/4 cup red-wine vinegar
1/2 cup extra-virgin olive oil

Bring the water to a boil in a small saucepan. Add the salt, and stir until it dissolves. Remove from heat, and allow to cool. Mince the garlic very finely, and put in a medium bowl. (1) Mince the parsley and oregano, and add to the garlic, along with the red-pepper flakes. (2) Whisk in the red-wine vinegar, then the olive oil. Whisk in the salted water. (3) Transfer to a jar with a tight-fitting lid, and keep in the refrigerator. Let the flavors mingle for at least a day, and serve with grilled meats. The sauce can be kept refrigerated for up to 3 weeks

Flat Creek Ranch Griddle Cakes

1 large Egg
2 cups buttermilk
¼ cup pure maple syrup
1 1/3 cups AP flour
1/3 yellow corn meal
1/3 cup wheat germ
¼ cup bran
1 Tbsp. baking powder
1 tsp baking soda
1 tsp kosher salt
¼ melted butter
2-3 soft bananas
Smash bananas, mix with melted butter, buttermilk, maple syrup and egg.  Mix well with wooden spoon.
In a separate bowl whisk all the dry ingredients together completely.  Add dry ingredient mixture with the buttermilk mixture – mix just until combined. (Do not over mix)
Ladle onto a hot (med-high) griddle.

Enjoy!!  Tami McMurrian

Are you missing Flat Creek Ranch already? The smell of fresh baked huckleberry cookies coming from the kitchen? Summer seems just a bit too far away? Here is a great way to remember the ranch this spring before you come back and visit. Here is the recipe for our Flat Creek Ranch Cookies.  They are packed full of goodness, and if you can’t find huckleberry jam in your area, blueberry will work just fine. We get several requests every summer for this recipe and we are always happy to share. Not too sweet, not too ‘healthy’ tasting. Just one cookie will bring back memories of sitting on the deck at the lodge taking in views of the lake after an awesome hike. But you will find it hard to eat just one!

Enjoy-

• 2 ¼ cups all-purpose flour
• 1 cup walnuts, ground
• ¼ cup oat bran
• ¼ cup wheat germ
• ½ cup butter, soft
• ½ cup shortening
• ¾ cup light brown sugar
• 2 each eggs
• 1 teaspoons almond extract
• As needed huckleberry jam

Preheat oven to 350 degrees F.

In a bowl, mix together the all purpose flour, walnuts, oat bran, and wheat germ.  In a Kitchenaid with a paddle attachment, beat on medium speed the soft butter, lard, and sugar until well incorporated, then add one egg at a time.  Change the speed to low and mix in the extract and the bowl of mixed dried ingredients until well incorporated.

Portion the cookies into round disks and place on a sheet tray with parchment, insert a dip in the center of the cookie and fill with about ½ a teaspoon of jam.  Bake for 15 minutes, until almost firm. This recipe makes 2-3 dozen huckleberry cookies.