Chimichurri
This is a great Argentinean marinade or sauce. Use it on grilled meats, such as T-bone, porterhouse or skirt steak. The sauce is best if used immediately but will keep in the refrigerator for a couple of days.
You may or may not know this, but Argentinean beef is one of the BEST in the world. The only thing that compares is range fed (no hormones) US Beef. Obviously preparation will also determine the final flavor. However... in Buenos Aires you can walk in almost any restaurant that serves beef, and you will be treated to a superb meal.
Chimichurri is the ideal sauce that you can use for this beef, usually is is served in a side dish, then pour it on the meat as desired.
Ingredients
1 bunch fresh parsley, chopped
8 cloves garlic, minced
3/4 cup olive oil
1/4 cup sherry wine vinegar
3 tablespoons lemon juice
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon ground cayenne pepper
Directions
1 In a blender or food processor, combine the parsley, garlic, oil, vinegar, lemon juice, salt, ground black pepper and cayenne pepper. Mix well, but do not puree.
_____
Personally, I prefer it "chopped" rather than minced, and NEVER puree it.
_______________________
The next element is a bottle of vino tinto (red wine from Mendoza, Argentina)
If you are lucky (and I mean REALLY lucky get hold of any of these bottles):
1. Felipe Rutini ~ 1994 (Cabernet Sauvignot & Merlot)Bodega La Rural Mendoza.
bonvivir.com
2. Enzo Bianchi ~ Gran Cru 1994 (Cabernet Sauv., Malbec & Merlot) San Rafael doc Mendoza.
vbianchi.com
bonvivir.com
3. Julian Correas ~ Navarro Correas 1990 (Cabernet Sauvignon & Merlot) Viñedo "La Meme" Maipu, Mendoza
ncorreas.com
Argentinean Wines:
cennet.co.uk
******************************
Argentinean Empanadas
Argentinean empanadas, the spicy beef-filled pastries, are among the latest treats. Chimichurry, the vinegar-peppery sauce that accompanies them, is addictive. In Argentina, it is spooned over barbecued meats, much like we use barbecue sauce. The following recipe makes more than five dozen empanadas, which can be frozen then baked later.
-------------------
Filling:
4 tablespoons vegetable shortening
4 large yellow onions
2 green bell peppers, seeded and diced
2 pounds tenderloin or eye of round, cut into small cubes
1 tablespoon salt
1 tablespoon paprika
1 teaspoon crushed red pepper
1/2 cup seedless raisins
1/2 cup chopped green olives
2 bunches green onions, chopped
3 hard-cooked eggs, diced
Pastry:
2 pounds (about 8 cups) all-purpose flour (not self-rising)
5 tablespoons vegetable shortening
1 1/2 cups warm water
1 tablespoon salt
Chimichurry sauce (recipe follows)
Melt the 4 tablespoons shortening in skillet. Add onion and bell pepper and cook until tender, with onion just beggining to brown. Add beef, salt, paprika and red pepper. Mix well and cook, stirring occasionally, for 5 minutes or until meat is browned. Remove from heat and stir in raisins, greeen olives, green onions and eggs. Let
cool for 1 to 2 hours or until completely cool and non-liquid (may be refrigerated). For empanadas pastry, mound the flour on a work surface and make a well in the center. Place the 5 tablespoons shortening in well, and with hands, work into the flour until completely incorporated. Dissolve salt in warm water, and mix into the flour-shortening mixture, a little at a time. Knead dough by hand
for 10 to 15 minutes; it should resemble pizza dough in elasticity.
To assemble, pinch off bits of dough about the size of a plum. On a floured surface, roll out to form a circle 4 1/2 to 5 inches in diameter. Holding dough in one hand, fold it slightly -like a taco- and put 1 tablespoon of the meat filling in the center. Press edges together, moistening with salted water if needed, then crimp edges
securely to keep the dough closed and retain all the filling's juices during baking. Repeat until all dough and filling are used. Preheat oven to 450 degrees. Sprinkle baking sheet with flour, place empana- das on it and bake for 7 to 10 minutes or until the pastry is golden brown. Serve with chimichurry sauce. Makes 60 to 70 empanadas. They may be frozen before baking. Remove as many as desired from freezer, place on floured baking sheet and defrost at room temperature for 1 hour, then bake as above.
*******************************
Disclaimer...
I am no cook, (but I know what I like to eat)... as for the above...
I'll hire a cook ! -ggg- |
