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Recipe Name: Argentine Marinade Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1/2 Teaspoon(s) Saffron threads
1/2 Cup(s) Virgin olive oil, 1 20ml
1/2 Cup(s) White wine vinegar, 1 20 ml
1 Spanish onion, diced
2 Garlic cloves, pressed
1/4 Cup(s) Parsley, chopped
1 Teaspoon(s) Thyme
1 Tablespoon(s) Lemon Juice
Salt & pepper
Directions:
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. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 39
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 12.1mg
Potassium: 260.3mg
Carbohydrates: 12.2g
Fiber: 1.2g
Sugar: <1g
Protein: 1g


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