B, L, (FG)T WITH CHIMICHURRI
06/21/17 — Heydon Hatcher
By Megan Winfrey
First of all, anything with chimichurri, YUM. You'll want to make a big batch, because you'll be putting it on everything imaginable.
My big batch recipe includes:
Put all ingredients into a food processor and blend until smooth. Add more olive oil if necessary to achieve desired consistency.
Keep in a jar in the fridge for up to 2 weeks. Bring to room temperature before using, to allow the oil to melt.
For the FGTs, (Fried Green Tomatoes) I used Brenton's recipe, which was featured on the JBG blog a few weeks ago. What a perfect and simple recipe!
I built the sandwiches in this order: toasted whole wheat bread, a little mayo, fresh arugula, FGTs, chimichurri, and crispy bacon.
First of all, anything with chimichurri, YUM. You'll want to make a big batch, because you'll be putting it on everything imaginable.
My big batch recipe includes:
- 1 bunch parsley, stems removed
- 1 bunch cilantro, stems removed
- 1 tbs. fresh oregano leaves
- 4 cloves garlic
- 2 tbs. red pepper flakes
- 2 tbs. lemon juice
- Salt and pepper to taste
- 1/2 cup olive oil
Put all ingredients into a food processor and blend until smooth. Add more olive oil if necessary to achieve desired consistency.
Keep in a jar in the fridge for up to 2 weeks. Bring to room temperature before using, to allow the oil to melt.
For the FGTs, (Fried Green Tomatoes) I used Brenton's recipe, which was featured on the JBG blog a few weeks ago. What a perfect and simple recipe!
I built the sandwiches in this order: toasted whole wheat bread, a little mayo, fresh arugula, FGTs, chimichurri, and crispy bacon.