The Smoking Kitchen

Chimichurri, Marinade-Style

As promised in my post on chimichurri, I used my leftovers to try this out as a marinade. Let’s see what Señor McCurry’s invention tasted like tonight.

Here’s the other half of my block of tofu marinating:

I baked it for twenty minutes:

And then I put it on a plate with some leftover peas, as well as some newly cooked green beans:

I feel like I’m looking at swatches to pick out green carpet.

SAUCE V. MARINADE

In short, I liked both. Cooking the chimichurri took some of the edge off the vinegar-y zing. The main problem concerning judgment is that I used tofu as the vehicle. Next time I’ll try it with something that’ll soak up flavors better.

GREEN BEANS

More interestingly (for me) was preparing the green beans by boiling, rather than my normal method of steaming. Steaming green beans always sucks because they never seem to get tender. Boiling left them with a very nice texture.

By the way, I don’t particularly like the way green beans smell and taste, but I love the smell and taste of green beans because it reminds me of spring and summer, or of being in a garden. I’m not really sure what to make of that.