Recipes

Here you will find an on going list of exquisite recipes prepared by our chefs with our Montes Albó Chimichurri. We will be adding more recipes to the list, specially for the Holidays. If you have your own recipe using our Montes Albó Chimichurri, you can send it to us, we will try it and we will place it in this page with the required credits.

Chimi Mayo (Serving size: varies)
Ingredients: -1 cup mayonaisse* -3 tbsp. Montes Albó Chimichurri mayonaisse may be substituted with sour cream, cream cheese, or butter	Directions: Do not pour Montes Albó Chimichurri directly into mayonaisse. Instead, shake bottle well to ensure a good consistency. Pour approximately 3 tbsp. of Chimichurri into a cup. Then scoop Chimichurri with a spoon out of the cup and onto mayonaisse Mix until fully blended. Add Chimichurri to taste. Refrigerate until use. .
Shrimp Chimichurri with Brandy (Serving size: 6 portions)
Ingredients: -1 lb. clean shrimp -1 chopped onion -1/4 cup brandy -1/2 cup Montes Albó Chimichurri -1 cup heavy cream -2 tbsp. olive oil -2 tbsp. butter	Directions: Sauté shrimps for 2 min. on each side. Drain water. Sautee onion for two minutes in olive oil and butter. Add shrimps, Montes Albó Chimichurri, heavy cream and brandy. Let simmer at low temp. until liquids reduce to a thick paste.
Confederate Rice (Serving size: 6 portions)
Ingredients: -3 cups water -2 cups of uncooked rice -2 tsp. salt -2 tbsp. olive oil -5 tbsp. butter -1 cup Montes Albó Chimichurri -1 cup grated parmesan cheese	Directions: Heat water to a boil with salt and olive oil. Add rice and cook for 20 min. until all the water evaporates. Stir rice and cover for about 15 min. Then retire from heat. Melt butter in sauce pan and add Montes Albó Chimichurri. Add the mixture to the cooked rice. Add parmesan cheese and mix all together.
Salmon with Chimichurri (Serving size: 4 portions)
Ingredients: -4 salmon fillets -4 tbsp. olive oil -2 tbsp. butter -1 cup of guava jelly -1 cup of Montes Albó Chimichurri -salt and pepper to taste	Directions: Marinate salmon in Montes Albó Chimichurri and 1/2 cup of guava jelly for 1 hour. Sear salmon in frying pan with 2 tbsp. of olive oil and butter. Remove salmon fillets from frying pan. In frying pan add 2 tbsp. of olive oil. Add the remaining guava jelly until melted. Add salmon and let simmer for 2 minutes uncovered.
Sherry Chicken with Chimichurri (Serving size: 4 portions)
Ingredients: -2 Lb. sliced chicken in strips -1 onion, sliced -1/4 cup olive oil -1/2 cup of sherry -1/2 cup of Montes Albó Chimichurri -2 tbsp. brown sugar -2 tbsp. mustard -2 tbsp. butter	Directions: Marinate chicken with Montes Albó Chimichurri for 2 hours. Brown the chicken in olive oil and butter in a pan. Add onion, brown sugar, mustard and the sherry. Mix well and let cook for 15 to 20 minutes in medium.
Tomato Pannini (Serving Size: varies)
Ingredients: -1 lb. French Bread -1/2 cup olive oil -1/2 cup Montes Albó Chimichurri -1 large can whole tomatoes, squeezed -2 tbsp. freshly minced garlic -1/4 lb Parmesan cheese -1/4 lb slice Swiss cheese	Directions: Slice bread in the center. Take out some of the inside of the bread. Spread olive oil liberally, add Montes Albó Chimichurri, tomatoes, Swiss cheese, parmesan cheese. Spread olive oil on the other half of bread. Cover with aluminum foil and cook for 15 or 20 minutes in a pre-heated oven 350 degree.