Our last guest posting from Patricia looks into new, unique ways to use chimichurri--a South American herb sauce commonly served with carne asada.
Here's a tip: next time you make chimichurri (there's a recipe for it in my book, Secrets of Colombian Cooking), change the oil for plain, non-far yogurt to create a creamy light chimichurri.
Surprised? You will love this recipe. Use it to dip carrot and celery sticks, add it to salad dressings and season meats with it.
Take a boned turkey breast or a whole chicken and place ½ cup of this mixture into the cavities and between the skin. Refrigerate overnight. Salt and pepper the outer skin of the bird and bake in a preheated oven at 325ºF (for turkey) or 425ºF (for chicken) for 1½ hours. Serve the rest of the sauce at room temperature on the side with the cooked turkey/chicken.
Enjoy! Please write to tell me about your experiences with this recipe!
You can also find a place on my website, www.creativeculinary.net, where you can find a new recipe from the book posted every month. Click on the picture of the book and find a selection of recipes from Secrets of Colombian Cooking, laid out in step-by-step format.
Turkey Chimichurri, Before and After
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