Summer BBQ with Latin Twist

The summer months call for fun gatherings in the sun while enjoying the company of good friends or family. Latin Cooking Expert, Amalia Moreno-Damgaard stopped by to make chimichurri, which is a tasty herbed garlic vinaigrette that’s perfect for anything you cook on the grill this summer.

Chimichurri
Garlic, Parsley, and Oregano Sauce
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)

Makes about 1 cup

3 garlic cloves, minced
3 tablespoons finely chopped flat-leaf parsley
1/2 teaspoon red chile flakes
1/2 teaspoon crumbled oregano
1 teaspoon adobo: equal parts of ground coriander, cumin, garlic, pimenton (Spanish paprika), bay leaves, thyme, rosemary, nutmeg, basil
1/4 to 1/2 teaspoon kosher salt
Freshly ground black pepper
3 tablespoon red wine vinegar
6 tablespoons olive oil

Combine all the ingredients in a jar and shake vigorously. Or, combine in a bowl and use a whisk to blend ingredients.

Use immediately or refrigerate for later use. Bring to room temperature before using. Chimichurri keeps in the refrigerator for 1 week.

Tomatoes Stuffed with Salsa Criolla & Tuna 
Creole or Traditional Sauce
Recipe by Chef Amalia Moreno-Damgaard

½ green bell pepper, diced
½ red bell pepper, dice
¾ cup red onion, diced
1 teaspoon adobo: garlic powder, ground oregano, coriander seed, basil
3 tablespoons lemon juice or white wine vinegar (optional)
1 cup cooked tuna or shrimp
1 hard-cooked egg, chopped
½ – ¾ cup olive oil
1 teaspoon Kosher salt
2 medium vine-ripened tomatoes, hollowed
Parsley sprigs

Combine all ingredients in a bowl and mix well with a silicone spatula.

Stuff the tomatoes with the mixture, garnish, and serve.

Fruity Sangria
Red Wine and Citrus Punch
Recipe by Chef Amalia Moreno-Damgaard

2 cups Spanish Rioja red wine
1/2 cup ginger ale
1 tablespoon Grand Marnier
1 orange, thinly sliced
1/2 lime, thinly sliced
1 tablespoon sugar

Garnish

1/4 cup green grapes, halved
1/4 cup peaches, peeled, diced small
1 orange slice
1 lime slice
Mint sprigs
Ice

Combine the rioja with the ginger ale and Grand Marnier.

In a bowl, combine the orange and lime slices and sugar. Muddle with a muddler or use the back of a small sturdy plastic cup to release as much juice from the fruit as possible. While continuing to muddle, dissolve the sugar in the juice.

Pour the wine mixture into the bowl and stir well. Transfer to an attractive pitcher and chill. Keep the muddled fruit in the pitcher or strain.

Serve in tall glasses filled with ice and garnish.

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