Chimichurri

Chimichurri is a simple sauce that can be used as a marinade or a dipping sauce for grilled meat. It is originally from Argentina, home of the tastiest meat I've ever tasted. It has quite a kick to it, from all of the garlic. So be aware of the garlic breath that will result after consuming.

Ingredients:

• 4 minced garlic cloves  
• 2 tbsp chopped onion
• 1 cup of parsley
• 2 tbsp olive oil
• 1 tbsp vinegar
• lemon juice (optional)
• 1/2 tsp salt
• 1/2 tsp cumin
• tsp red pepper flakes

Instructions:

1. Chop up all of the parsley, onion, and garlic. If you have a food processor you can also pulse the ingredients until they are all chopped but it shouldn't look like puree.

2. Incorporate the olive oil, vinegar, and lemon juice.

3. Season with salt, cumin, and red pepper flakes.

Grilled steak with some chimichurri sauce.

Filipino Adobo

Adobo is a very popular dish in the Philippines with each island and often times familes having their own take on the dish. Although the word adobo comes from the Spanish this cooking technique ,which involves marinating a meat in vinegar and garlic, browning in oil and simmering in marinade, does come from the indigenous people.  This is my family's version on this Filipino classic.

Ingredients:

• Chicken
• 3 cloves crushed garlic
• 1 whole roughly chopped onion
• 2 tbsp Vinegar
• 2 tbsp Soy Sauce
• 2 Bay leaf
• Whole pepper corn
• 3 diced Tomatoes

Instructions:
1. Heat the oil and saute the garlic, chicken, and onions together for about 3 minutes.
2. Add the other ingredients and let simmer until the sauce becomes thick, about 30 minutes.
3. Serve over steamed rice.