* 3 tablespoons kosher salt
* 1 cup warm water
* 2 bunches Italian flat leaf parsley
* 6 cloves garlic
* 1 cup extra-virgin olive oil
* 1 cup roasted red peppers, coarsely chopped
* 2 tablespoons sweet paprika
* 2 tablespoons chopped fresh oregano
* 1 tablespoon crushed red pepper
* 1 teaspoon ground black pepper
* 1/2 teaspoon ground cumin
* 1/2 cup distilled white vinegar
* 2 tablespoons red wine vinegar

Methods:

1. Whisk together the kosher salt and warm water until the salt dissolves, set aside and allow to cool to room temperature. This is called the salmuera.
2. Combine the flat leaf parsley, garlic, and olive oil in the bowl of a food processor, and pulse several times to chop up the parsley. Add the roasted red peppers, paprika, oregano, crushed red pepper, black pepper, cumin, white vinegar, and red wine vinegar. Continue to pulse the food processor until the ingredients are well combined, but still chunky.
3. Transfer the sauce into a large mixing bowl, and slowly stir in the cooled salmuera. Cover and refrigerate for 2 hours to allow the salt to mellow. Sauce can be kept refrigerated in an airtight container for 2 weeks.

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/8 c. sherry wine
1 cube margarine or butter
1 Tbsp. soy
1/4 c. lemon juice
1 tsp. Johnny’s fish seasoning
1 Tbsp. mustard
1 tsp. Worcestershire
1 tsp. dill weed

Directions:

Combine all ingredients in saucepan on top of stove.Fillet salmon and place on foil in broiler pan on bottom most rack of oven. Broil 5 minutes with nothing on salmon. Baste fish by spoonfuls with part of the sauce. Continue broiling and basting for up to 45 minutes or until fish is done. If
fish is browning too fast, cover lightly with foil. If it doesn’t brown at all, move rack up in stove for last 5 to 10 minutes of cooking. Towards the end of broiling, put the vinegar, brown sugar, white cooking wine,

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1 15oz. bottle soy sauce
1 6oz. can tomato paste
6 Tbsp.distilled white vinegar
3 tsp. garlic powder
1 1/2 tsp. cayenne powder
1 tsp. paprika
1/4 tsp. cumin
1/4 tsp. sage

Directions:

Mix all the above ingredients together. Let stand in refrigerator overnight so flavors can blend. Stir before use. Refrigerate when not in use. Makes 4 cups sauce.
Especially good marinade for steaks and pork chops. Pour amount wanted over steaks and chops, and refrigerate approximately 4 hours turning once or twice. Grill until desired doneness. Also works well as a dipping sauce for steaks or chops.

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1/2 cup Vegetable oil
1/2 cup Malt vinegar
1/4 cup Water
2 tbs Fresh parsley, chopped
3 lrg Garlic cloves, minced
1 tsp Cayenne pepper
1 tsp Salt
1 1/2 tsp Fresh oregano leaves, chopped.
1/2 tsp Freshly ground pepper

Method :

* Combine all ingredients in a glass jar with tight fitting lid. Let stand at room temperature for 24 hours.
* Makes about 1-1/3 cups

1 cup lightly packed and chopped flat-leaf parsley
4 x cloves of garlic,minced
1 tsp salt
1/2 tsp freshly ground peppercorns
1/2 tsp chili,pepper,flakes
2 tbs fresh oregano,leaves,chopped
2 tbs shallot,minced
3/4 cup olive oil
sherry vinegar
3 tbs lemon,juice

Method :

* Place all ingredients in a blender or food processor and pulse until well chopped, but not pureed.
* Spoon sauce over grilled meats, chicken, fish or vegetables and your lover’s toes.

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• argentinian chimichurri recipe

6 x garlic cloves – (to 7) chopped very fine
1/2 cup chopped fresh parsley
1/2 cup oregano
1/4 cup red dried pepper (the Italian type)
1 cup boiling water
1/2 cup white vinegar
1/2 cup olive oil
Salt to taste
Freshly-ground black pepper to taste

Method :

* Mix the ingredients in the above order and then (when it cools) put in a closed jar (an empty mayonnaise jar is perfect for that) and store in the refrigerator for at least 12 hours.

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• BBQ sauces Argentina
• picture of argentina parsley bbq sauce