Argentine Marinade

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Title: Argentine Marinade
Categories: Ethnic, Seasonings
Yield: 1 Servings

1/2 ts Saffron threads 1/4 c Parsley, chopped
1/2 c Virgin olive oil (1 20ml) 1 ts Thyme
1/2 c White wine vinegar (1 20 ml) 1 tb Lemon juice
1 Spanish onion, diced Salt & pepper
2 Garlic cloves, pressed

An Argentine asado or barbecue is not authentic without this delicious
marinade called chimichuri. it is similar to a multi spiced vinaigrette and
is given an earthier tone with the addition of saffron.

I serve this with poultry or shellfish and brush it on top of garlic bread
before toasting.

Powder threads and steep in lemon juice for 20 minutes. Combine all
ingredients with whisk and store in covered jar.

From "Wild About Saffron++A Contemporary Guide to an Ancient Spice", by
Ellen Szita. Published by Saffron Rose, 28 John Glenn Circle, Daly City,
Ca., 94105. 1987.

Posted by Stephen Ceideberg; March 30 1993.

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