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I made Green Sauce. Not sure why I made it – I could be wrong but I think its been almost 3 years since I last made Green Sauce.

Green Sauce is something I came up with that is similar to pesto and chimichurri. I started making this before so many recipes were available online. I remember having something like this when I grew up in Argentina. I thought it had parsley and maybe cilantro and some other ingredients. Not being sure of what I made I think someone that had the first batch started calling it the Green Sauce so the name stuck. Now with the internet and blogs and online recipes I think this is closer to chimichurri which is an Argentine condiment that you put on grilled meats.

Back to what I was saying about making the Green Sauce last night. Not sure why I stopped making it – maybe its because Green Sauce reminds me of a different time in my life. Its funny how food is attached to moments in our life. Maybe, I stopped making it because people who had it and liked it started making it on their own. Who knows but I made it last night and it was kinda like sitting down with an old friend you have not seen in a long time. It was nice.

Here is the recipe.

1. A medium bunch of parsley – leaves only. Make sure you thoroughly wash and drain.
2. A medium bunch of cilantro – leaves only. Make sure you thoroughly wash and drain.
3. A 1/4 cup virgin olive oil.
4. A 1/4 cup of red wine vinegar.
5. 3 cloves of garlic. Cloves is pieces not the whole head or bulb. Don’t use anything from a jar.
6. 1/2 a jalapeno – remove the stem and seeds.
7. 4 tablespoons of Kosher salt. Don’t use fine salt.
8. 1/2 cup of cold water.
9. 1 teaspoon of black pepper.
10. A small sprinkle of Greek oregano. Take a sprinkle of oregano and place it in the palm of your hands and rub your palms together like Mr. Miagi. Doing this will give off the fragrance and then add it in to the sauce.

Secret stuff never revealed before.
1. 1 teaspoon of Adobo Goya seasoning.
2. 1 1/2 teaspoon of sugar. (this is important – good food is the ying and yang of salty, sour and sweet)
3. A couple of scrapes of lemon rind.

Put all ingredients except water into a blender or food processor. Then add 1/4 cup of water as you blend or process. Add more water if the mixture starts getting hard to blend. Adjust salt after you have completed the blending.

Thats it – enjoy. If you tried making it – leave a comment below.

Since my brisket came out so well last week I’m trying pulled pork.

One of my friends asked me about a recipe. The recipe is a mixture of an old recipe by Alan Richman from GQ and world famous Dinosaur BBQ’s book page 44. The recipe is fairly easy.

1. One big honkin’ piece of brisket from Walmart.
2. Liberal amounts of kosher or sea salt.
3. Black pepper.
That is it.

What is the most important and what the Dinosaur BBQ book shows you is how to make the fire and the smoke without having to go to Texas or get a huge oil drum and make it into a smoker. This is the most important part.

Texas Brisket Now On The Grill. Another ten hours of being caressed in hickory smoke and it will be great.

Today I’m making Texas Brisket. This will be a long process but the results are so incredible.

So proud of my oldest son who has been accepted into the High School National Honor Society.