My Favorite Chimichurri


1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.




Coffee BBQ Rub


1/4 cup finely fround coffee
1/4 cup brown sugar
2 tablespoons chili powder
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne

My Favorite Chimichurri


1/4 cup coarsely chopped parsley
3 tablespoons red wine vinegar
4 large garlic cloves, minced (2 1/2 tablespoons)
2 tablespoons oregano leaves
2 teaspoons crushed red pepper
Kosher salt and freshly ground pepper
1/2 cup extra-virgin olive oil

In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.




Coffee BBQ Rub


1/4 cup finely fround coffee
1/4 cup brown sugar
2 tablespoons chili powder
1 tablespoon freshly ground black pepper
1 tablespoon smoked paprika
2 tablespoons salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon cayenne