I think our Gourmet Club just gets better and better! (After 8 years I guess that’s not exactly a surprise!)

The other night we did a South American theme, starting with Pisco Sours (Chilean version)

  • 1.5 oz pisco
  • 1 oz fresh squeezed key lime juice
  • 2/3 oz simple syrup
  • shake with ice and strain into glass












and the appetizer Choripàn (Argentinian)

  • Grill chorizo sausage – slice in half lengthwise
  • Toast baguettes on grill
  • Serve with chimichurri
  • 1/2 cup finely chopped parsley
  • 2 tbsp chopped fresh oregano
  • 4 crushed garlic cloves
  • 1-2 tsp chili pepper flakes
  • 2 tbsp red wine vinegar
  • 1 tbsp fresh lemon juice
  • 1/2 cup oil – can be regular or olive – I did half/half
  • salt/pepper to taste
  • combine in bowl and mix well
  • can be used as a marinade or an accompaniment
















Other appetizers we had were: Herbed chick peas, Curried chick peas and Spinach Empanadas.