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Even though I’m classically trained by working in places like New York City, Tucson, Telluride and Miami, I’ve been exposed to many cultures and cooking styles. I lived and worked with a lot of South and Central Americans and that’s how I learned how to use fresh and dried chiles, different spices and much more. I’ve added a lot to my repertoire but nothing turned my head faster than chimichurri. It originated in Argentina but every country has its own version.

In this recipe, I’ve created my own version that I call, simply,Churri.

This condiment can be put on anything — eggs, chicken, steak, pork or whatever else you can think of.

It will keep for at least 10 days in the fridge. Hope you like it.

CHURRI

1 cup Italian parsley

1/8 cup oregano

1/4 cup basil

Pick all leaves off stems

In a pot of salted boiling water, plunge herbs for about 5 seconds and then take out and run under cold water until cool. Gently squeeze out all the water

Using a sharp French knife, mince the herbs and put in a stainless steel bowl

Add to the bowl:

1/8 cup scallion greens

1/8 cup onion, minced

1/2 teaspoon fresh rosemary, minced

4 teaspoons garlic, minced

1 1/2 teaspoons granulated garlic

1/4 teaspoon cumin

1/4 teaspoon black pepper

1/4 teaspoon crushed red pepper

Add to bowl:

2 ounces extra virgin olive oil

5 ounces vegetable oil

Mix all ingredients

Adjust seasonings

Chef Tony Sindaco
https://www.timesleader.com/wp-content/uploads/2015/08/web1_chef1.jpg.optimal.jpgChef Tony Sindaco

Chef Tony Sindaco has his own version of chimichurri, which he simply calls ‘churri.’
https://www.timesleader.com/wp-content/uploads/2015/08/web1_churri.yum_.jpg.optimal.jpgChef Tony Sindaco has his own version of chimichurri, which he simply calls ‘churri.’ Submitted Photo | Tony Sindaco

Tony Sindaco

Chef’s Corner

To reach Tony Sindaco, owner and chef at Sindaco’s Hearth Fired Restaurant in Luzerne, call 570-338-2680 or 570-338-2569.