The market had bunches of parsley on sale this weekend, so I decided to make a chimichurri sauce. Chimichurri is kind of like the Argentinian version of pesto, except they put it on everything. Ketchup is probably a more apt comparison when it comes to usage. The authentic version makes a very strong sauce that needs to be toned down for most Americans. My version does that while staying pretty close to real thing.
The wife wanted to eat in to celebrate her birthday last week. She asked for surf and turf:
We bought some fillets at the butcher shop and ordered some lobsters from the Wicked Fresh Lobster Company, a local company that flies in fresh lobsters from Maine. We ordered late, so the lobsters arrived pre-steamed. I was actually a little grateful for that, because cooking lobsters can be quite a production. All I had to do was boil water in a stock pot to re-heat them. That meant I could focus on the steaks and the broccolini.
