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Vaca y Vino in Your Own Kitchen

Warm New Potato Salad and Fennel and Carrot Chimichurri

Fri., May 3, 2013

Chefs Larry McGuire and Zach Davis of Lamberts Downtown Barbecue shared their recipes for Warm New Potato Salad and Fennel and Carrot Chimichurri with us.

Warm New Potato Salad

This warm potato salad makes the ideal accompaniment for grilled meats. Pickled anchovy might seem like an unusual ingredient, but it adds considerable depth and umami to the zesty and complex flavor of the salad; it should not be omitted.

Ingredients:

4 lbs new potatoes quartered, boiled, drained, and still warm

1/2 cup apple cider vinegar

1/2 cup olive oil

1 tablespoon chopped parsley

1 tablespoon chopped scallion

1/4 cup chopped pickled white anchovy

1/4 cup chopped shallot

1 tablespoon German grainy mustard

1 tablespoon Dijon mustard

Salt

Milled black pepper

Dash or two of Tabasco®

Directions: Boil potatoes in salty water until fork tender, and drain; reserve warm. In a mixing bowl, combine all other ingredients except salt, pepper, and Tabasco®. In a large mixing bowl, slowly add the dressing to the potatoes until dressed to the desired level of acidity. Season to taste with salt, pepper, and Tabasco®. Serves 12.

Fennel and Carrot Chimichurri

Chimichurri is a classic condiment from Argentina, used to season grilled meats. The name of the sauce is said to have originated with the gaucho Argentine cowboys of Basque heritage; tximitxurri in the Basque language means a "mixture of things in no special order." Others insist that it is almost an exact copy of the Sicilian sauce salmoriglio, and there was a huge Southern Italian emigration movement in the late 1800s; today almost 60% of Argentines can claim some Italian heritage. Brunoise is a classic culinary term referring to a small dice measuring between 1/8 and 1/16 of an inch square.

Ingredients:

1/2 cup brunoise carrot

1/2 cup brunoise fennel

1½ cup chopped parsley

6 medium garlic cloves, minced

1/2 cup chopped oregano

3 tablespoons red wine vinegar

3/4 cup extra virgin olive oil

Lemon juice to taste

Salt, pepper, and red chile flakes to taste 

Directions: Combine all ingredients and mix well. Allow the flavors to marry at least an hour before serving at room temperature. Makes about 1 quart. 

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