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Food briefs: Utahn publishes ‘Sauces of South America’ e-cookbook (recipe)

By Kathy Stephenson

| The Salt Lake Tribune

First Published Mar 26 2014 01:01 am • Last Updated Mar 26 2014 01:01 am

‘Sauces of South America’ e-book

After 20 years of traveling and researching Latin America, longtime Salt Lake City resident and food blogger Mick Huerta has published an e-cookbook. "Sauces of South America" is available for $3.99 at Amazon.com. Huerta’s book includes 26 recipes from 10 countries, from the green chimichurri sauce of Argentina, to the guasacaca sauce spread on the popular plantain sandwiches in Venezuela. The 73-page book includes color photographs and personal stories of everyday cooks in each country. Their recipes also have been adapted to modern kitchens. Learn more at mickhuerta.blogspot.com.

At a glance

Chimichurri sauce

1 bunch parsley

3-4 garlic cloves (or more if you like)

1/2 cup olive oil

3 tablespoons wine vinegar (red or white)

1 pinch paprika

1 pinch red pepper flakes

Salt and pepper to taste

1 bay leaf

Juice of one lime

Optional ingredients: cilantro, oregano, cumin and thyme.

Finely mince parsley and garlic. Place in a small bowl. Add olive oil, vinegar, paprika, red pepper flakes, salt and pepper. With a fork whisk all ingredients together. Adjust seasonings and add bay leaf. Best used fresh and served at room temperature.

Serving suggestions: Commonly used to accompany meats but also makes a perfect marinade for fish and chicken. Try adding it to a Mediterranean salad or topping a baked potato to achieve a big yet subtle flavor. I even use it on bread when grilling aromatic crostini.

Source: “Sauces of South America” by Mick Huerta

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Organic gardening conference

The specialists from Utah State University Extension services and Wasatch Community Gardens will host a full day of organic gardening workshops. Topics will range from pruning to pest management.

When » Saturday, March 29, 9 a.m. to 3:30 p.m.

Where » Wheeler Farm Historic Barn, 6351 S. 900 East, Murray

Cost » $10

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Enjoy a barbecue lunch, get tips on how to prepare and smoke meats and help the Utah Food Bank during a Saturday demonstration in Springville. Matt Pelton, two-time world champion Dutch oven cook and author of the new barbecue book "Up in Smoke: A Complete Guide to Cooking with Smoke," will host the demonstration and the lunch, drawing from his new book that guides cooks through different woods, types of barbecue pits and techniques needed to serve competition-quality barbecue. Ten percent of the proceeds will be donated to the Utah Food Bank.

When » Saturday, March 29, 11:30 a.m. to 2 p.m.

Where » Cedar Fort Publishing warehouse, 2373 W. 700 South, Springville

Cost » $10 for lunch only or $16.99 for lunch and a copy of "Up in Smoke."

Reservations » eventbrite.com, search for Matt Pelton and Springville

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