Cuban Style Egg Rolls With Chimichurri Sauce Recipes

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CUBAN CHIMICHURRI



Cuban Chimichurri image

This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! -Elaine Sweet, Dallas, Texas

Provided by Taste of Home

Time 20m

Yield 1 cup.

Number Of Ingredients 11

7 garlic cloves, peeled
1-1/4 cups packed fresh cilantro leaves
3/4 cup packed fresh parsley sprigs
1 teaspoon crushed red pepper flakes
1 teaspoon coarsely ground pepper
1/4 cup white balsamic vinegar
2 tablespoons lime juice
1 tablespoon soy sauce
1/2 teaspoon grated lime zest
1/3 cup olive oil
Grilled steak

Steps:

  • Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped., Add the vinegar, lime juice, soy sauce and lime zest. While processing, gradually add oil in a steady stream. Serve with steak.

Nutrition Facts : Calories 95 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.

CHIMICHURRI SAUCE



Chimichurri Sauce image

This famous Argentinean sauce is perfect for any grilled foods. My catering customers love this sauce on garlic crostini with grilled flank steak slices.

Provided by COOKINCOWGIRLS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 10m

Yield 12

Number Of Ingredients 8

1 cup fresh parsley
¾ cup extra virgin olive oil
3 tablespoons red wine vinegar
2 tablespoons dried oregano
2 teaspoons ground cumin
1 teaspoon salt
½ tablespoon minced garlic
½ tablespoon pepper sauce (such as Frank's Red Hot®)

Steps:

  • Place the parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic and hot pepper sauce into the container of a blender or food processor. Blend for about 10 seconds on medium speed, or until ingredients are evenly blended.

Nutrition Facts : Calories 133.1 calories, Carbohydrate 1.3 g, Fat 14.2 g, Fiber 0.5 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 201.1 mg, Sugar 0.1 g

CUBAN CHIMICHURRI



Cuban Chimichurri image

From Taste of Home Magazine This fresh Cuban sauce wonderfully complements steak, but pour it over a burger, and your taste buds will thank you! - Elaine Sweet, Dallas, Texas

Provided by Lizzie Rodriquez

Categories     Sauces

Time 20m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 11

7 garlic cloves, peeled
1 1/4 cups packed fresh cilantro leaves
3/4 cup packed fresh parsley sprig
1 teaspoon crushed red pepper flakes
1 teaspoon fresh coarse ground black pepper
1/4 cup white balsamic vinegar
2 tablespoons lime juice
1 tablespoon soy sauce
1/2 teaspoon lime zest
1/3 cup olive oil
grilled steak

Steps:

  • Place garlic in a small food processor; cover and chop. Add the cilantro, parsley, pepper flakes and pepper; cover and process until finely chopped.
  • Add the vinegar, lime juice, soy sauce and lime peel. While processing, gradually add oil in a steady stream. Serve with steak.
  • Each serving is 2T.

Nutrition Facts : Calories 89.3, Fat 9.1, SaturatedFat 1.3, Sodium 130.8, Carbohydrate 2, Fiber 0.4, Sugar 0.2, Protein 0.7

SHRIMP SPRING ROLLS WITH CHIMICHURRI SAUCE



Shrimp Spring Rolls with Chimichurri Sauce image

A light-and-bright chimichurri sauce gives these rolls an Argentinean twist.

Provided by Allrecipes Magazine

Categories     Appetizers and Snacks     Wraps and Rolls

Time 55m

Yield 10

Number Of Ingredients 18

1 ½ cups lightly packed fresh parsley
¼ cup olive oil
¼ cup rice vinegar
4 cloves garlic, minced, or more to taste
¼ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon crushed red pepper
1 head romaine lettuce, shredded
¾ cup coarsely shredded carrot
½ cup fresh cilantro leaves
½ cup fresh mint leaves
2 green onions, thinly sliced
1 ounce rice vermicelli noodles
10 rice paper sheets
10 sprigs fresh Italian parsley
10 cooked peeled and deveined shrimp, halved lengthwise
1 tablespoon reduced-sodium soy sauce, or to taste
½ teaspoon crushed red pepper, or to taste

Steps:

  • Pulse parsley, oil, rice vinegar, garlic, salt, black pepper, and crushed red pepper in a food processor or blender until chopped but not pureed. Transfer to a large bowl.
  • Stir lettuce, carrot, cilantro, mint, and green onions into chimichurri sauce. Let stand, stirring occasionally, 15 to 30 minutes.
  • Meanwhile, bring a saucepan of lightly salted water to a boil. Add rice noodles. Cook until just tender, about 3 minutes; drain. Rinse with cold water; drain again. Snip noodles into small pieces.
  • Pour some warm water into a pie plate. For each spring roll, carefully dip 1 rice paper into the water and transfer to a dinner plate. Let stand several seconds to soften. Put 1 parsley sprig and 2 shrimp halves just below the center of the paper; top with about 1/3 cup vegetable mixture and some of the rice noodles. Tightly roll up rice paper from the bottom, tucking in the sides as you roll.
  • Serve spring rolls with soy sauce and sprinkle with remaining crushed red pepper.

Nutrition Facts : Calories 427.3 calories, Carbohydrate 7.5 g, Cholesterol 672.2 mg, Fat 9.7 g, Fiber 2.5 g, Protein 74.4 g, SaturatedFat 1.8 g, Sodium 915.9 mg, Sugar 1.4 g

CUBAN PORK TENDERLOIN WITH CHIMICHURRI SAUCE



Cuban Pork Tenderloin With Chimichurri Sauce image

Provided by Amanda Hesser

Categories     dinner, main course

Time 1h15m

Yield Serves 4

Number Of Ingredients 12

2 1-pound pork tenderloins
3 teaspoons chopped garlic
1 1/4 teaspoons salt
1/2 teaspoon ground cumin
1 tablespoon plus 1 teaspoon dried oregano
1/4 cup finely chopped onion
1/3 cup plus 3 tablespoons olive oil
2 tablespoons orange juice
1/2 cup parsley leaves, torn
1/4 cup lime juice
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Place the tenderloins on an 18-inch piece of heavy-duty foil. Coat with 2 teaspoons garlic, 1 teaspoon salt, cumin, 1 teaspoon oregano and onion. Sprinkle with 3 tablespoons olive oil and the orange juice. Wrap the tenderloin in the foil.
  • Make the chimichurri sauce: in a bowl, combine the parsley, lime juice, vinegar and the remaining olive oil, garlic, oregano and salt. Season with pepper.
  • Heat one side of grill to medium. Place wrapped pork on unheated side. Cook over indirect heat in covered grill, turning occasionally, for 1 hour or until pork is fork tender and has reached an internal temperature of 160 degrees. To serve, slice pork and top with chimichurri sauce. Serve with spicy black beans and rice as well as a slice of fresh pineapple.

Nutrition Facts : @context http, Calories 534, UnsaturatedFat 28 grams, Carbohydrate 6 grams, Fat 36 grams, Fiber 2 grams, Protein 45 grams, SaturatedFat 6 grams, Sodium 716 milligrams, Sugar 2 grams, TransFat 0 grams

AUTHENTIC CUBAN ROLLS



Authentic Cuban Rolls image

I can never find Cubano Bread like you get in Miami with the famous Cuban Sandwich. It's virtually impossible to find outside of Southern Florida. You have not lived until you've had one of those babies! I have included three methods below- Manual, Mixer, and Bread Machine methods. Please enjoy my research efforts for this recipe and don't forget to check out how to make the sandwich here: Recipe #320914

Provided by Brandess

Categories     Yeast Breads

Time 2h30m

Yield 6 rolls, 12 serving(s)

Number Of Ingredients 6

4 cups unbleached all-purpose flour (17 ounces)
4 teaspoons sugar
2 teaspoons salt
2 1/4 teaspoons yeast (instant or active dry)
4 tablespoons butter (can substitute 3 tablespoons fresh lard, cut into small pieces)
1 1/4 cups water

Steps:

  • MANUAL METHOD: In a large bowl, combine all of the ingredients and stir till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen. Gently fold the dough in upon itself and turn it upside-down after 30 minutes; this "turn" helps eliminate some of the excess carbon dioxide and redistributes the yeast's food, both imperative for optimum yeast growth.
  • MIXER METHOD: Combine the ingredients as directed at left, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise, with a turn, as directed above.
  • BREAD MACHINE METHOD: Place all of the ingredients into the pan of your machine, program the machine for Manual or Dough, and press Start. Examine the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour as needed, to produce a smooth, supple dough. Allow the machine to complete its cycle.
  • Divide the dough into six pieces, and shape each piece into a rough log. Let the logs rest for 15 minutes, covered, then shape each piece into a smooth batard shape (a log about 8 inches long, slightly tapered at each end). Place the loaves on a parchment-lined or lightly greased baking sheet.
  • Let the loaves rise, covered, for 1 hour. Brush or spray them with water, and slash one long lengthwise slit down the middle of each loaf. Preheat the oven to 375°F while the loaves are rising. Bake the bread for about 30 minutes, or until it's golden brown. Remove it from the oven, and cool it on a rack. The loaves may be made one day in advance and stored at room temperature, or several weeks in advance and frozen. Yield: 6 sandwich loaves.

Nutrition Facts : Calories 193.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 416.6, Carbohydrate 33.5, Fiber 1.3, Sugar 1.5, Protein 4.6

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