The bright flavors of freshly made chimichurri (one of South America’s most popular sauces) complement shrimp beautifully. Try it with other kinds of seafood, too, like grilled salmon, sea bass, or lobster. We have also enjoyed it with eggs and chicken.
With nearly 3,000 miles of coastline, you can imagine how wonderful Chile’s seafood is. We prefer to grill salmon with the skin on, as it protects the fish from the high heat of the grill.
Blanching in salted water before sautéing takes some of the bitterness out of broccoli rabe.
Sumac was long used in the Mediterranean to add tartness to dishes before the Romans introduced lemons. It gives an exotic “spice market” flavor to scrambled eggs.
