It’s the exceptional knowledge and understanding of striking flavours that makes the culinary creations of The Chesterfield’s Executive Chef Gerard Coughlin so outstanding. Guests can sample these exemplary plates at the Leopard Lounge and Restaurant, but first, we take inspiration from Chef Coughlin as he shares the secret behind one of his signature accompaniments, his very own chimichurri sauce recipe.
A Florida native, Chef Coughlin is known for his honest, fresh food that combines global flavours with the tastes of his home state. His memorable dishes, made with locally sourced ingredients, surprise and delight guests each day at the hotel.
When we asked Chef Coughlin to share a memory and a recipe, true to form he supplied us with some of the bold flavours he grew up with at home in Florida. Here’s what he had to say:
“Here is my family’s classic chimichurri sauce recipe. This one is special to me because it stirs up great memories of being in the kitchen with my mom. I learned how to make this chimichurri sauce from her when I was growing up.”
“My dad, as you would expect, was always outside cooking on the grill. He loved to sear steaks, chicken and some great Florida fish. My mom was a chef herself, so she always took charge of the sauces and sides. She would make this chimichurri sauce to go with what was cooked on my dad’s grill. Making it with my mom is one of my first kitchen memories, and is when I started to learn about fresh herbs and strong flavours.”
Chef Coughlin’s Chimichurri Sauce Recipe
2 cups fresh parsley
1 cup fresh cilantro
4 medium garlic cloves
¼ cup red wine vinegar
½ tsp red pepper flake
1 tsp salt
Fresh ground black pepper
1 cup 2oz olive oil
Place herbs, garlic, vinegar, red pepper, salt and pepper in a food processor fitted with a blade attachment. Process until finely chopped, stopping and scraping down sides with a rubber spatula as needed, for about one minute total. Then with the motor running, add oil in a steady stream until the oil has all been poured in. Serve with any kind of grilled meats or fish. Store in an airtight container and refrigerate for up to one week.
Try the exemplary fusion cuisine of Chef Gerard Coughlin in the Leopard Lounge and Restaurant, where fresh, locally sourced ingredients are made into mouthwatering dishes like Josper wood grilled veal chop, and lobster risotto. Then, top the night off with a nightcap and live music in The Leopard Lounge Bar, one of the most stylish venues in Palm Beach. By staying at The Chesterfield Palm Beach, you know you’ll be at the heart of what makes this part of Florida so special.
Image credits: Cover photo of the chef © Red Carnation Hotels. Chimichurri sauce © iStock / bhofack2. The Leopard Lounge © Red Carnation Hotels. Chimichurri sauce recipe © iStock / tbrainina. The Chesterfield Palm Beach © Red Carnation Hotels.
The post The Chef at The Chesterfield Palm Beach Shares his Chimichurri Sauce Recipe appeared first on The Red Carnation Hotel Collection Blog.