How To Make The Chimichurri From The Lodge On Little St. Simons Island

Known for its charming, rugged style and spacious cottages that are ideal for nature-oriented family getaways, The Lodge on Little St. Simons Islands in Georgia offers an all-inclusive visit with seed-to-table meals cultivated by Executive Chef Renée Rigaud Everett. Her team pulls fresh produce and herbs right from the property's organic garden, while the other ingredients are obtained from a variety of local companies, farms and fishermen. The result is a southern island culinary experience unlike any other.

Some chefs, no matter how generous they might be in sharing recipes, are reluctant to give away their best-kept secrets and special ingredients. That's not the case here, though, as sous chef Mike is more than willing to gift us the recipe for a chimichurri sauce that the Lodge's chefs use on pretty much anything.

Mention chimichurri and most carnivores picture a mouth-watering hanger or skirt steak (or both if it's before dinner and I'm hungry enough) or maybe a juicy pork tenderloin. But the Lodge's chefs love this sauce so much they'll put it on fresh-caught Little St. Simons redfish, flounder and trout, or even a plate of grilled vegetables, like eggplant, squash and as asparagus. And they must be right, because just thinking about it makes me eyeball the clock for dinnertime.

Ingredients (for one cup):

• 3 tbsp vegetable oil (Canola, soy, etc.)
• 6 tbsp olive oil
• 1/3 cup chopped cilantro
• 1/3 cup chopped dill
• 1/3 cup chopped parsley
• 3 tbsp chopped oregano
• 1 lime juiced
• 2 tsp sherry vinegar
• 2 tsp soy sauce/tamari
• 1 tbsp agave
• 1/4 to 1/8 tsp chili flakes

How to Make It:

1. Add vegetable oil and olive oil to a mixing bowl.
2. Finely chop cilantro, dill and parsley. Add to oil mixture.
3. Add lime juice, sherry vinegar, soy sauce, agave and chili flakes to bowl.
4. Stir to combine ingredients.
5. Store in a mason jar or similar container. Keep refrigerated.