Oftentimes chefs don’t want to cook another meal when they get home after an arduous 12-hour stretch behind the burners. But throwing together a comforting snack to help take the edge off the day is another proposition entirely. These scrumptious nibbles don’t require a degree from the Culinary Institute of America to make, but they’re worthy of winning a Top Chef Quickfire Challenge.
This week, we stopped in at Unum in Georgetown to hit up chef-owner Phillip Blane for ideas for what we could nosh on while watching football or a presidential debate. He happily shared the recipe for the chimmichurri dipping sauce that accompanies the breadbasket at his small plates restaurant. The herbaceous South American spread can be scooped up with chips or crackers, or spread on baguette rounds.
- 1 bunch cilantro
- 1 bunch flatleaf parsley
- 1 jalapeno, seeded
- 4 cloves garlic
- 3 shallots peeled
- 3 limes, juiced
- 1/2 cup oil (a canola/olive oil blend works best)
- Salt & pepper
- Roughly chop the herbs, garlic, shallots and jalapenos. Place into the bowl of a food processor and process until very fine; scraping down the sides once in awhile.
- With the motor running, add the oil in a fast stream and turn it off. Over mixing the chimmichurri with the oil will make it bitter.
- Add the lime juice, salt, and pepper to taste. Give it one or two more turns in the processor.