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(in Argentinian cooking) a piquant sauce or marinade traditionally used on grilled meat, typically containing parsley, garlic, vinegar, olive oil, and flakes of chilli pepper.‘often billed as ‘Argentine barbecue sauce’, chimichurri extends its influence far beyond the grill’
- ‘Chimichurri is called "the butter of Argentina" and it is used on everything.’
- ‘The sauces to go with these are very different too with a South American chimichurri, a Lao pepper sauce and a Bourbon BBQ sauce too.’
- ‘Anything from extreme sushi to goat rotis, falafel to lamb vindaloo, chimichurri to chicharrones, had made its way across my plate.’
- ‘Fiambres may come with olives and butter, or with a relish or sauce like chimichurri, some versions of which are almost a hamburger relish of corn oil, onions, and pimentos, while others are more like a spicy vinaigrette.’
- ‘Customers can sprinkle salt or a sour-and-spicy sauce called Chimichurri onto the barbecue.’
- ‘They were tossed together with blue cheese and soft-stewed carrots and topped with chimichurri.’
- ‘The second was the chimichurri, a delicious green sauce made with lemon, garlic and lots of parsley.’
- ‘Chimichurri is the national condiment of Argentina, a tangy herb paste that's used as both a marinade and a sauce.’
- ‘The most popular of these is chimichurri.’
- ‘I'm not sure why the sauce was called chimichurri, since it lacked the garlicky oomph of the Latino original, but it provided its own flavor and texture to the dish.’
- ‘There are also platters of flavorful pork ribs glazed with smoky chipotle, chicken wings char-grilled with garlicky chimichurri, and plump mussels in green chili tortilla broth with leeks and oven dried tomatoes.’
- ‘A special of steak frites with home-fried potatoes bore a green-herbal marinade, like a French chimichurri.’
- ‘With the beef came grilled asparagus, yuca-crab tatter tots (potatoes) and, in case the adobo rub wasn't tangy enough, an abundance of roasted garlic chimichurri, that herbed, spicy Argentinian sauce.’
- ‘What emerges are thick cuts of charred, juicy steaks, chops, sausages and ribs served, of course, with ramekins of the Argentine parsley pesto called chimichurri, offered here in two versions, green (mild) and red (hot).’
- ‘Grilled Argentine meats, huge portions served with chimichurri, the characteristic Argentine dipping sauce made from parsley, olive oil, vinegar, garlic and peppers.’
- ‘A leek and potato fondue, steamed cockles in their shells, smoky bacon, roasted wild mushrooms and a lemony chimichurri all made a huge difference.’
- ‘Chimichurri is the essential accompaniment to steak in Argentina.’
- ‘The bearnaise is textbook-perfect: the red wine-shallot sauce and chimichurri are close seconds.’
Argentinian Spanish: origin unknown.
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