This recipe comes from the Maya Grill at the Disney Coronado resort. I had dinner on my own there one night at a recent conference. It was pricey, but not more than the dinner menu at my two favorite restaurants: Blue in Flagler Beach, and The Goblin Market in Mount Dora.
I opted for an appetizer (good) and a salad (beautifully presented) with a glass of a dry Argentinian white wine, Terrazas de Los Andes Reserva Unoaked Torrontes 2007. The wine was a find, and I recommend it if you like dry white wines. I was also served three pretty little rolls and a dish of green dipping sauce. This was the real hit of the evening.
I had not brought a book, or a crossword puzzle to pass the time between ordering and eating, but I had my trusty iPhone in my purse. It seemed like the perfect opportunity to annoy my son with numerous text messages and photos of my food. He's a good sport, and generally humors me. He's a good cook, too. Apparently my picture snapping and texting drew the attention of the manager, who hustled over to make sure all was well. When I complimented him on the lovely green sauce, he offered me the recipe. It was already printed up, so I don't think I am sharing any secrets here. Chimichurri is most often used as a marinade for grilled meats, but I have found it to be just right for grilled vegetables.
GREEN ONION CHIMICHURRI (Batch)
Makes 10 Servings
10 oz (weight) Green onion, chopped
20 oz (weight) Green pepper, chopped
10 oz (weight) Parsley, chopped
5 oz (weight) Garlic, minced
8 oz (volume) Olive oil
4 oz (volume) Lime juice
1 oz (weight) Coarse black pepper
1 oz (weight) Salt
Blend all ingredients. Refrigerate until needed. Use creatively.