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
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.
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