What kind of sauces are you basting the contents of your grill this summer with? Beer? Apple Juice? The liquefied remains of two certain blonde sisters recently featured in this here blog?

So many questions, yet so little chimichurri. Yes, chimichurri. Its that bright and herby green sauce from Argentina that miraculously finds its way on beautiful beef and other grilled delights from Patagonia to St. Petersburg…..truly something you should consider when firing up the ol’ BBQ this weekend.

Here are the pros about chimi- its super easy to make within minutes, can and should be used as a marinade, and must be used to directly baste while the subject of the grilling session is cooking!

The cons? There are none in the world of cooking with fire, so make your list and head on over to the market!

You will need the following for one serving (good for about 1-4 people) :

1 bunch parsley
1 small clove garlic
1/4 green onion
1 tbsp fresh oregano
Juice of 1 lime
1 tbsp vinegar (red/white wine vinegar preferably)
1 Jalapeno
Lotsa Olive Oil (yes, “lotsa” is a scientific term)
Salt/Pepper to taste

Food Processor / Blender / Insane Skill with Knives

Stuff everything in the blender except the olive oil and salt/pepper. Blend or pulse while pouring in the olive oil at a steady drizzle until you have the right consistency which is creamy goodness. Adjust salt and pepper to taste. Too much garlic and/or onion and the sauce will suck. Don’t say I didn’t warn you!

You can marinate beef, chicken fish or vegetables in this stuff, and then baste while the food is grilling. Or any combination thereof! Enjoy, Brooklyn.

If you don’t stick your hands in it, there ain’t no love…

What kind of sauces are you basting the contents of your grill this summer with? Beer? Apple Juice? The liquefied remains of two certain blonde sisters recently featured in this here blog?

So many questions, yet so little chimichurri. Yes, chimichurri. Its that bright and herby green sauce from Argentina that miraculously finds its way on beautiful beef and other grilled delights from Patagonia to St. Petersburg…..truly something you should consider when firing up the ol’ BBQ this weekend.

Here are the pros about chimi- its super easy to make within minutes, can and should be used as a marinade, and must be used to directly baste while the subject of the grilling session is cooking!

The cons? There are none in the world of cooking with fire, so make your list and head on over to the market!

You will need the following for one serving (good for about 1-4 people) :

1 bunch parsley
1 small clove garlic
1/4 green onion
1 tbsp fresh oregano
Juice of 1 lime
1 tbsp vinegar (red/white wine vinegar preferably)
1 Jalapeno
Lotsa Olive Oil (yes, “lotsa” is a scientific term)
Salt/Pepper to taste

Food Processor / Blender / Insane Skill with Knives

Stuff everything in the blender except the olive oil and salt/pepper. Blend or pulse while pouring in the olive oil at a steady drizzle until you have the right consistency which is creamy goodness. Adjust salt and pepper to taste. Too much garlic and/or onion and the sauce will suck. Don’t say I didn’t warn you!

You can marinate beef, chicken fish or vegetables in this stuff, and then baste while the food is grilling. Or any combination thereof! Enjoy, Brooklyn.

If you don’t stick your hands in it, there ain’t no love…

Royale
506 Fifth Avenue @ 12th Street
Park Slope, Brooklyn

Royale might actually be the polar opposite of Jackie’s 5th Amendment. It is a real cool bar. There are no old people here. There are only track jackets and hoop earrings as far as the eye can see.

When Brooklyn Skeptic hit this place up, we were fortunate enough to have staked out a prime piece of real estate in the back room at an enormous booth, only made cozy by the fact that we had seven or eight people sitting in it. From this slightly elevated point, we had a tactical advantage in assessing the crowd. They were, for the most part, very hot. They danced on the tiny, illegal dance floor. They flirted while wearing enormously tall stilettos. They drank Manhattanly-priced drinks. The DJ was wearing an Elmo tee shirt, and that was weird, but notwithstanding… Upon reading that over, the crowd sounds super-douchey and downright Midtown. This is not the case. What I’m trying to say is that this is a cool bar with hot people. They dress well. They dance well. But you don’t get the impression that they’re total assholes. Can you even imagine such a place?

The bouncer, though, made the bar. I loved him. At just a shade over 400 pounds, he perched on a stool just inside the door. He wore a three-piece suit and a fedora. And he had a lapel pin which was – get this – delicate silver handcuffs. He winked at me when I left. Classy!

I hear there’s a good happy hour until 9pm. We’ll check that shit out and get back to you.