Green Garlic Sauce recipe wanted

Green Garlic Sauce recipe wanted

Postby Titch » Sat Mar 10, 2012 10:12 pm

Please help me on my Quest.
I use to frequent an Argentinian restaurant and a green Garlic sauce was served over the Meter long sausages.
It was not Chimmichurrie,it was definitely a garlic base. ( no Parsley at all )

Closest I can get is as follows.

cup of garlic stalk,( from my Asian grocer.) chopped .
1 red onion.Chopped.
1 and 1/2 Half, seeded jalapeño chopped.
1/2 teaspoon cracked pepper.
Bit of salt to taste.
Sauté off in some Olive oil.
Add some water and reduce ,.
Now into a saucepan with 125 gram melted butter and a good tablespoon of crushed garlic.
Stir in with out separating for about 15 minutes.
Came out nice and fresh and garlicky.
Awesome on char grilled rump and sausage.
Any help on the project will be appreciated.
Cheers.
Titch
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Postby SausageBoy » Sat Mar 10, 2012 10:41 pm

Was there cilantro in it?
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Postby Titch » Sat Mar 10, 2012 10:52 pm

Not that I remember,
I had to google Cilantro, ( Corriander )
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Postby salumi512 » Sun Mar 11, 2012 12:45 am

Titch wrote:Not that I remember,
I had to google Cilantro, ( Corriander )
Cheers.
Titch


Cilantro is Chinese parsley commonly used in Mexico, but Argentinians typically use flat Italian parsley, olive oil and garlic in their green chimichurri base. How is it that you know there was no parsley? Do you have a picture of it?

A basil based pesto with garlic could have been there, but then I question the argentinian roots. Where was this sampled?

Coriander is the seed from the cilantro plant.

To simplify things, it's either going to be green from a chile or from a leaf.
Last edited by salumi512 on Sun Mar 11, 2012 12:57 am, edited 1 time in total.
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Postby Titch » Sun Mar 11, 2012 12:56 am

Cilantro is Chinese parsley commonly used in Mexico, but Argentinians typically use flat Italian parsley, olive oil and garlic in their green chimichurri base. How is it that you know there was no parsley? Do you have a picture of it?

A basil based pesto with garlic could have been there, but then I question the Argentinian roots. Where was this sampled?

Coriander is the seed from the cilantro plant.[/quote]

Good information, thank you.
I did not taste parsley, My body hates it. :oops:
Where did I taste this?
Richmond,Melbourne, Australia, in an Argentinian owned restaurant.
About 20 years ago.
my above recipe is as close to the taste, as I have got.
Cheers.
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Postby salumi512 » Sun Mar 11, 2012 1:06 am

Titch wrote:I did not taste parsley, My body hates it. :oops:
Titch


In your part of the world I'd think asian parsley (cilantro) would be easier to come by and it tastes very different from italian parsley. I wonder which you have an aversion to. I've known people to have an aversion to cilantro, but not italian parsley. There are several kinds of parsley. Do you know which you do not like, or which you have a reaction to?
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Postby Titch » Sun Mar 11, 2012 1:13 am

We call it flat leaf parsley,Italian,I find nearly all parsleys very oily tasting.
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Postby salumi512 » Sun Mar 11, 2012 1:21 am

Titch wrote:We call it flat leaf parsley,Italian,I find nearly all parsleys very oily tasting.
Cheers.
Titch


Well in the end, there aren't many people that will deny that sautéed onions and garlic go well with sausage. You can always stick an Argentine flag in it :D
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Postby saucisson » Mon Mar 12, 2012 7:08 pm

Cilantro as a word doesn't really exist in the UK, it's called coriander whether its the seeds, leaves, stems or roots :)

It's interesting these little differences in nomenclature.
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Postby Titch » Mon Mar 12, 2012 7:49 pm

Appears we followed Old Mother England :D
I had to go looking for the word.
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Postby vagreys » Mon Mar 12, 2012 9:30 pm

Your sauce looks really good, as it is. Before I looked at your ingredient list, I was thinking of something involving garlic scapes, and I see your sauce has them.

I'd be surprised if the original was a cooked sauce, but you know what you tasted/remember tasting 20 years ago. If it were me, I'd go with a chimichurri sauce made with garlic scapes, garlic, peppers, and substitute fresh, baby spinach for parsley (probably by weight). If you want a mild onion flavor in there, you could try adding shallots. This would be fresh, garlicky, and green.
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Postby Titch » Tue Mar 13, 2012 12:17 am

Thanks Tom, I will try that. Scapes is Garlic shoots, Yes?
cheers.
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Postby Titch » Tue Mar 13, 2012 10:00 am

I tried the Chimmichurrie suggested and was def not what I was chasing.
Be nice on a charcoaled piece of steak tho.
Back to the drawing board.
Cheers.
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Postby Snags » Tue Mar 13, 2012 1:16 pm

Cilantro is Spanish for Coriander probably the Mexicans calling it Cilantro is where the US started using the name ????


This might be it
http://spanishfood.about.com/od/sidedis ... lantro.htm
yet to take the plunge still researching
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Postby vagreys » Tue Mar 13, 2012 2:23 pm

Titch wrote:I tried the Chimmichurrie suggested and was def not what I was chasing.
Be nice on a charcoaled piece of steak tho.
Back to the drawing board.
Cheers.
Titch

Sorry, Titch. Spinach is often used to obtain green when parsley isn't the right flavor, because it is fairly neutral.

I have found one reference to 'Argentine Garlic Sauce', but it is a sauce used on vegetables, and there is no recipe. If the sauce you've developed is a close approximation, but not quite right, can you say what it is that seems to be missing?
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