People often times ask "what goes with chimichurri?" or "how do I eat chimichurri?" If for some reason, you do not or cannot eat meat, chimichurri, is something that you can still eat. And one of our favorite ways of eating is with French fries, in the form of shoestrings, thick cuts, tater tots, wedges, or even has browns! Just drizzle a spoonful(or two) of Pablo Kim's chimichurri over your potatoes and enjoy a whole dimension of flavor! Cut through the greasiness with a healthier option for a different taste. Or if you prefer, put it on a separate smaller plate and scoop out with a fork!
Pablo Kim's chimichurri has no added sugar or unpronounceable chemicals or preservatives. Enjoy Pablo Kim's chimichurri with your fries at home or even at a restaurant(because we do know some people who actually carry their own jar)
To buy :
Original Chimichurri (Non spicy)
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Immerse yourself in the heart of Argentinean tradition with Pablo's Asado, a culinary masterpiece that embodies the soul of South America's vibrant flavors.
Picture yourself amidst the vast expanse of Argentina's plains, where the sun sets in hues of crimson and gold, and the air hums with the crackling of firewood. Here, amidst the rugged terrain, lies the sacred ritual of Asado—a time-honored tradition that traces its roots back to the legendary gauchos.
For Pablo, Asado is more than just a culinary journey—it's a nostalgic odyssey to the spirited gatherings of his youth, where the aroma of roasting meat mingled with laughter and song. From the remote ranches of the Pampas to the bustling streets of Buenos Aires, Asado has woven its way into the very fabric of Argentinean life, symbolizing camaraderie, hospitality, and the joy of shared moments.
The Asado Experience: A Culinary Journey Through Argentinean Tradition
In the vast expanse of the Argentinean countryside, there's a tradition deeply rooted in the cultural identity of the nation—a tradition that transcends just culinary indulgence and embodies a way of life. This tradition is none other than the Asado, a revered ritual of communal grilling that has been passed down through generations, shaping the collective consciousness of the Argentinean people.
Origins of the Asado:
To understand the significance of the Asado, one must delve into its origins, which can be traced back to the indigenous peoples of South America. Long before the arrival of Spanish colonizers, indigenous tribes inhabited the fertile lands of present-day Argentina, practicing open-fire cooking methods to prepare their meals. It was a simple yet effective technique, utilizing natural resources to imbue food with flavor and depth.
With the arrival of Spanish conquistadors in the 16th century came a pivotal moment in the evolution of Argentinean cuisine. The introduction of cattle to the fertile plains of the Pampas forever altered the culinary landscape, giving rise to the iconic figure of the Gaucho—the Argentinean cowboy. It was the Gauchos who embraced the tradition of grilling meat over an open flame, a practice they inherited from the indigenous peoples they encountered.
The Ritual of the Asado:
At its core, the Asado is more than just a method of cooking—it is a sacred ritual, a time-honored tradition that holds deep symbolic significance for those who partake in it. The preparation of the fire, the selection of cuts, and the gathering of loved ones all play a crucial role in the Asado experience. Each step is carried out with care and reverence to the diners, as they are friends and/or family who have joined the Asador for this communal joint experience.
The Asado begins with the building of the fire, a task entrusted to the Asador, or grill master, whose skill and expertise are revered among participants. The fire must be carefully tended, stoked to just the right temperature to ensure a slow, even cooking process. Once the flames have died down and the coals are glowing red-hot, the real magic begins.
The Cuts of Meat:
Central to the Asado experience is the selection of cuts, a process that is steeped in tradition and guided by centuries of culinary wisdom. Argentinean Asado is renowned for its wide variety of meats, each offering its own unique flavor and texture. Among the most common cuts are:
1. Asado de costillar or Asado de tira: Also known as beef short ribs, this cut is prized for its rich marbling and distinctive flavor. It is often seasoned simply with salt and cooked over a slow, smoky fire until tender and caramelized.
Below: Asado de costillar a la cruz
Below: Asado de Tira (Translation: Strip of Asado)
2. Chorizo: Argentinean chorizo sausages are a staple of the Asado, prized for their bold flavor and juicy texture. Made from a blend of pork, beef, and spices, chorizo is typically grilled until charred and crispy on the outside while remaining tender and moist on the inside.
3. Morcilla: Morcilla, or blood sausage, is a traditional Argentinean delicacy made from pork blood, onions, and spices. It is often grilled until crispy on the outside, with a rich, savory flavor that pairs perfectly with the smokiness of the fire.
Below: Chorizo, Morcilla, and matambre a la pizza
4. Vacío: Vacío, or flank steak, is a versatile cut of meat prized for its intense beefy flavor and tender texture. It is typically seasoned with salt and cooked over a high heat until charred on the outside and juicy on the inside.
Blow: Vacio or flap steak
5. Mollejas: Mollejas, or sweetbreads, are a delicacy in Argentinean cuisine, prized for their delicate flavor and creamy texture. They are often grilled until golden brown and crispy on the outside, with a tender, melt-in-your-mouth interior.
The Social Aspect:
Perhaps the most defining aspect of the Asado is its social nature. It is a time for friends and family to come together, to share stories, laughter, and, of course, delicious food. The atmosphere is relaxed, with guests encouraged to linger around the fire long after the meal is finished, which leads us to sobremesa, a term that has no direct translation to English.
Sobremesa and Mate:
After the meal, it is customary to engage in sobremesa, or after-dinner conversation, as a way to prolong the enjoyment of the Asado experience. This time of relaxed conversation allows participants to digest their meal, savoring the gathering.
No Asado would be complete without mate, the traditional Argentinean and Uruguayan herbal tea. Sipped from a shared gourd and passed around the circle, mate is a symbol of hospitality and friendship, fostering a sense of unity among participants.
Regional Variations:
While the basic elements of the Asado remain consistent throughout Argentina, there are regional variations that reflect the diverse culinary landscape of the country. In the Pampas region, for example, beef reigns supreme, with hearty cuts of meat grilled over a wood fire. In the Patagonian south, lamb and goat are more prevalent, reflecting the nomadic lifestyle of the region's inhabitants.
The Asado Today:
In modern-day Argentina, the Asado remains a cherished tradition, passed down from generation to generation, and enjoyed multigenerationally, as families gather together. It is a symbol of national identity, a source of pride, and a testament to the enduring power of culinary heritage. While the world around us may change, the Asado endures, serving as a reminder of the simple joys of good food and good company.
In Conclusion:
The Asado experience is a celebration of Argentinean culture, history, and tradition. It is a time-honored ritual that brings people together, fosters a sense of community, and honors the legacy of generations past. As an Argentinean meat eater, I am proud to share this rich culinary heritage with the world, inviting all to partake in the timeless tradition of Asado.
And don't forget to get Pablo Kim's Chimichurri!
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Have you ever had a simple meal that you wish you could add some pzazz to?
Let's chat about a simple yet delightful way to add a bit more charm to your meals – pairing bread with Pablo Kim's Chimichurri. It's a subtle flavor journey that will elevate your most humble standing-by-the-nook to haute cuisine meals.
Think of the times you are looking for a quick simple meal and/or perhaps want to add an additional layer of flavor and texture, chimichurri adds a subtle acidity break to cut through any decadence or intense savory flavors you may have.
Combine it in crostini with different things like Salami, avocados, grilled mushrooms, your favorite cheese, the possibilities are endless! (See the picture to get an idea) you could offer these as aperitifs for your dinner parties, or you could make them your meal. The combination of textures and flavors will keep you coming back, and allow you to experiment with random ingredients you may have at home.
Since you don't really need lot of ingredient per crostini, you may have just left overs, and make it work
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THE HOW, an example:
Say you have an array of random ingredients in your fridge, say:
-4 cherry tomatoes
-Half and avocado
-3 measly mushrooms
-5 pieces of cheese mini slices, from last night's girls night out
-May be 2 slices of salami?
A small piece of that loaf of bread from yesterday bread?
PERFECT!
Cut the tomatoes in half. Slice the avocado(and if you have lemon, sprinkle some juice on it). Cut the mushrooms (in quarters if you like it chunky, or in slice if you prefer a softer texture) Sauté on high fire with a bit of your choice of oil. Salt and pepper to taste.
Slice the bread in a way that will give you the largest possible flat surface, slather some chimi on them and play with any combination of ingredients that sounds delicious to you.
#Magic in front of your eyes! You just made a delicious, quick meal out of whatever was in your fridge, did I mention it was was quick, easy and delicious? You bet it was.
You just helped reduce food waste, you deserve a pat in the back.
Some Suggestions of bread for you::
Artisanal Bread Magic
There's a quiet joy in the crunch of artisanal bread meeting the herbaceous goodness of Pablo Kim's Chimichurri. It's not about grand gestures; it's about the simple pleasure of enjoying a rustic loaf with a crispy crust that beautifully contrasts with the vibrant flavors of chimichurri.
Mediterranean-Inspired Harmony
Ever wished your kitchen could transport you? Pairing chimichurri with warm focaccia achieves just that. The herbal notes of chimichurri and the olive oil-infused bread come together in a subtle dance. It's a small, delightful escape to a Mediterranean-inspired moment without leaving your home.
Baguette Pleasure
Creating a culinary moment doesn't have to be complicated. Take a baguette, slice it, toast it, and introduce it to Pablo Kim's Chimichurri. The result? A simple pleasure that's perfect for sharing. The baguette becomes a canvas for the rich flavors, turning a meal into a small, enjoyable gathering. Which really, it is what you just did if you followed what I wrote above.
Ciabatta Comfort
For those who appreciate textures, the ciabatta and chimichurri pairing is a comforting match. The airy, holey texture of ciabatta becomes a pleasant backdrop for the robust flavors of chimichurri. It's an uncomplicated combination that brings a touch of elegance to each bite.
Consider trying the art of bread and chimichurri pairing for your next meal. Order your bottle of Pablo Kim's Chimichurri, and experience the subtle magic of thoughtful pairings that make every meal a little more special. Here's to good food and good company!
Over the years, many people have approached us asking us why don't we use olive oil instead of the current oil that we use, which is Canola.
The health argument:
We are going to tell you that we are experts in oil extraction. We are not, but we do hear what our customers tell us, and we try to find something that works. With said, we have found that olive oil is considered "healthy" because it is mechanically extracted from olives, and there are essentially no other chemicals used (although the crushed olives are heated to remove the oil) and the run through a centrifuge to separate the oil from the pulp.
On the other hand, the prevailing argument that we hear is that Canola oil is "unhealthy" because it is extracted using a solvent called hexane according to this Harvard article.(and confirmed with a 2nd source from the National Library of Medicine)
One of the interesting facts is that Canola oil has a low amount of saturated and a substantial amount of monounsaturated fats with roughly 2:1 mono to polyunsaturated fatty acids [2]. In general, it contains 61% oleic acid which is classified as a monounsaturated omega-9 fatty acid, 11% α-linolenic acid and 21% linoleic acid which are omega-3 and omega-6 polyunsaturated fatty acids, and 7% saturated fatty acids [3,4]. Canola oil is second to olive oil in oleic acid content and intermediate among other vegetable oils in polyunsaturated fatty acid (PUFA). It contains high level of PUFA comparing to olive and palm oil but lower level than corn, soybean, and sunflower oils [3]. In addition, it contains phytosterols, tocopherols, which are biologically active isomers of vitamin E [3,5], beta-carotenes and chlorophylls [3](National Library of Medicine)
The flavor argument:
EVOO(Extra Virgin Olive Oil) is very strong in flavor, and also has a tint of green. It works great as a last touch in a salad. A dish that will be consumed fairly quickly after the olive oil is applied to it, and that works great.
For chimichurri, the application is different. Because the chimichurri sits in oil for longer than a few minutes, the smell and flavor of EVOO permeate all the spices, overtaking every other flavor. Think about it like this. You like your coffee with milk and sugar, but would you have your coffee with goatmilk and sugar?
Goatmilk and cowmilk are both milk, but the flavor of regular cow milk is a lot softer while goatmilk is a lot gamier. EVOO and Canola oil work in the same way. EVOO is very strong in flavor, while Canola oil is considered a neutral flavor oil.
There are a number of articles and studies from different sources and researchers that claim different things. We are not experts when it comes to health claims on either one, we do look into them and inform ourselves, because we owe you, our customers a safe product.
We optimize for flavor, and we strive to provide a safe product that has been approved in different markets by a number of countries and governments. And based on our experience and research, Canola oil is considered so.
The visual argument:
We recommend for people to refrigerate chimichurri. The reason is because we make it fresh and we want people to have it fresh, if they choose to. A lot of people will make the chimichurri, and then let it pickle. There is no incorrect way of eating it. But we like to give YOU the option to eat it however you like.
If you leave your chimi out at room temperature, it will evolve in its flavor, while leaving it in the refrigerator will slow down the process.
Now, the average fridge sits at around 40° which is a problem visually speaking. That is because olive oil starts solidifying at around 54° (this temperature is variable though) while Canola oil stars freezing at around 32° which means that it is closer to freezing temperature of water. So, when you leave olive oil in the fridge it will look like butter soft butter. If you want butter, that's great, but most people are not very fond of chimichurri looking like butter.
In conclusion, we are open to hear what people have to say and are more than happy and willing to explore different oils, but we have not yet found a better alternative to what we use today.
This is wat refrigerated olive oil looks like
DD
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1 Dungeness crab, cleaned.
6 medium to colossal size shrimp.(dealers choice on that one) if the shrimp size goes up add an additional clove of garlic or 2.
Salt to taste
4 tablespoons spicy Pablo Kim's Chimichurri or regular Pablo Kim's Chimichurri.
For the crab lovers out there, we got a recipe from our friend Chef Quisha Milton, who specializes in Southern food.
1 Dungeness crab, cleaned.
6 medium to colossal size shrimp.(dealers choice on that one) if the shrimp size goes up add an additional clove of garlic or 2.
Salt to taste
4 tablespoons spicy Pablo Kim's Chimichurri or regular Pablo Kim's Chimichurri.
4 tablespoons unsalted butter
4 cloves of garlic chopped or minced
Splash of white wine or champagne
One slice of lemon, squeezed.
Bring to a Simmer on medium low heat.
Toss hot mixture with shellfish.
Plate & enjoy with Crusty bread, rice or pasta!
To learn more about Chef Quisha Milton, follow her on Instagram at@southern_fusion_catering.
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We love bread, but some times, adding an extra flavor makes all the difference. From a good slice to an amazing slice of bread
While we do prefer French bread, alongside a charcuterie board, serving chimichurri with bread as an apetizer is something that we totally recommend for your at home fancy dinner parties, people love it!
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For those fancy yet intimate nights(or days) with charcuterie and wine, have chimichurri to have an added flavor layer.
If you want more ideas go here
and if you want to buy some more chimichurri, click here
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One of the best things about food, is that no one can really tell you how to eat it. if you like it your way, it is your way, and that is a great thing, especially when it is shared.
Waffle and eggs with chimichurri, who would have thought? Thank you to @Lizchoi on instagram for this idea!
If you want more ideas go here
and if you want to buy some more chimichurri, click here
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Try Pablo's Chimichurri with caprese salad, and a interesting twist to the Italian timeless classic!
Get some tomatoes, Basil and mozzarela cheese, slice them up, and drizzle with Pablo Kim's chimichurri for a healthy, sugar free, vegan friendly meal!
If you want more ideas go here
and if you want to buy some more chimichurri, click here
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Then, why do we continue to use glass jars? The reason is ...
]]>Then, why do we continue to use glass jars? The reason is actually quite simple. We live in a place with limited resources. We like planet Earth, and as such we want to be conscientious of its environment. Did you know that the average American produces 4.5 pounds of trash every single day? And did you know that "Packaging accounts for nearly 30% of all waste made across the US? That’s more emissions than those that come from heating our homes or driving around in our cars" according to ph. D. M. Sanjayan and researches from University of California.
We thought a lot about going plastic because it makes our lives so much easier when it comes to so many things like transportation, moving, durability of the packaging itself(if someone drops it, it's all coll) we are able to subject the jars to other processes that we cannot do with glass. But we came to the conclusion that we would rather tackle this issue with a more sustainable and responsible approach and do our part to protect the environment rather than taking the easy (and instant gratification) way out.
We believe that great food should be portable, yes. But also we want to make sure that we are doing what we can to protect the future, as a young company, we have a long time on this Earth, and we want to make sure that our children, and your children will have a beautiful place to live in.
Many people speak of recycling, and that is great, but we want to take it a step further and we want to go the route of waste minimization. How? You ask. Simply by putting our chimichurri in a standard mason jar. This means that if you choose to use this jar for something else, you can absolutely do so!
"I don't have a lid anymore" issue. These are standard size jars and mouths, so you can get the lids at any major retailer, or even online. just look for standard mason jar lids.
With all this said, we are not scientists, we just want to be good stewards of what God has given us and we want to pass it along to the next generation.
Some of the information we used, we got from:
https://www.youtube.com/watch?v=5qx2WFpNTPs
Yes, we are aware that it is a youtube video, and not a scholarly paper. if you have solid information from papers, would you be so kind to share with us?
Thank you so much for reading, collaborating, and getting amazing food.
If you want to support us by buying delicious chimichurri, go here
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Pablo here!
We are working on a few things, like scaling the business, and a few other things.
But todays entry to is to give a friend some exposure(who also gave us some time and space) I met Daniel last month at a conference, and I thought it was strange that he was walking around with a camera, but then started talking to him and discovered thata he is super talented! He runs a martial art school and has his own Vlog!
This is a video that he produced, where he gives us a shout out as well:
Go check out his channel at:
https://www.youtube.com/channel/UCScR5sILeatpCaVc2dzAUdA
]]>If you want to take a look at what she had to say about our chimichurri, please visit her at:
http://www.behgopa.com/2016/08/pablo-kims-chimichurri.html
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