December 23, 2009

Lechon and more Argentinean Holiday Favorites

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 Christmas came early for us this year (at least the dinner part, anyway!)  We invited friends KaziaCarina and Julio, Ruth and Brit, and Larry to join us in celebrating an Argentinean Christmastime feast.  The dinner:  all of the traditional holiday favorites, Argentina style.  The menu included:

Shrimp Cocktail

Onion and Roquefort Empanadas

Pionono with Tuna, Roasted Red Peppers and Olives

Rice-Stuffed Tomatoes

Waldorf Salad

Ensalada Rusa

Lechon (Roast Suckling Pig)

Pionono with Dulce de Leche

Fernet and Coke

Plenty of Malbec
 

(This post will give the recipe for Lechon with it's Chimichurri, the other recipes will follow in other posts.)

Lechon2

(Photo courtesy of Ruth Tobias, aka Denveater

If these are strange to Americans as Christmas or holiday dishes, we can't forget that December in Argentina is hot-as-blazes-summer.  Dishes like fresh stuffed tomatoes, potato salad and barbecue are welcome and refreshing.  These specialties might make us feel like we're in the midst of summer, but we're really coming to the close of one year and starting another.  I find myself reflecting…and, in a way, confessing. 

The reason I began cooking and why I continue to do so is because I fear it. 

I left home at 18 not knowing how to cook much of anything; maybe an egg and some pasta.  A new, "scary" recipe formerly brought anxiety, fear, and then; abandonment. I wouldn't try recipes that were too difficult, recipes where I might fail, things that would turn out inedible or just plain bad.  Giving up was just so much easier, the effort seemed too great.  Ok, lazy.  I was too lazy.

But then I got hungry and curious–at least, I wanted to replicate tastes I enjoyed elsewhere.  And of course, I met Guillermo, and his Argentinean culture became a part of my life, too. 

Now, still, a new, 'scary' recipe comes along.  It intimidates.  I get a familiar tight feeling in my stomach.  Thoughts flash through my mind: Ugh.  Too much.  Too much time, effort…why bother?  What if it doesn't turn out?  What if it's an UTTER FAILURE?  It takes too long, it's just too hard…but then, a turning point. 

I read the recipe. 

Step by step, all the way through.  Breaking it down, each step makes it less intimidating.  Julia Child famously said "Anyone who can read can cook."   Mark Bittman, in similar fashion, has said that in order to successfully make a dish, one has to read a recipe through from start to finish to really get how to make it.  Step by step, a recipe isn't so intimidating, right?

Lechonoven
(photo courtesy of Ruth Tobias)

Lechon (Suckling Pig) is a recipe that has intimidated me since the early days of my romance with my husband, when I heard that it was a traditional dish in Argentina to celebrate Christmas.  Where would I even buy a suckling pig, and once home, how would I make  it? 

I guess we could call Lechon our little Christmas miracle!  It's a recipe that's made me believe.  I believe that it's not as hard as I thought it was, it's not as unusual, it's a wonderful way to celebrate Christmas!  And it's definitely delicious–Julio said, after his first bite, that he could die happily now–a sentiment agreed on around the table!

Now, conquer your fear and jump in.

Find me on facebook:  Rebecca Caro/Fans of From Argentina With Love  and on twitter: RebeccaCaro or send me an email to get my monthly newsletter: rebeccatcaro@hotmail.com  Additional photos on flickr–From Argentina With Love.

Lechon

Suckling Pig

We purchased our Lechon from a local Latin market called Carniceria Guadalajara.  Though its clientele is mostly Mexican, the owner is Argentinean.  Estimate about 1 lb. of meat per person.  We bought a 20 lb. Lechon (which cost around $100) and was frozen.  We had them cut it in fourths so it would fit in our oven and we prepared half of it.  The traditional way to cook Lechon is in a clay oven with wood, removing the logs when they are very, very hot and cooking the pig with the coals.  Alas, with our set up, the oven, set on Bake to the highest temperature was our fix.  It didn't result in the same crackled skin that a clay oven's heat does, but the meat was juicy and delicious.  We defrosted it by leaving it in a pan on the counter (wrapped in plastic).

1 suckling pig, 1 lb per person (cut to specifications by butcher)

5-6 lemons

2 flat aluminum oven liners

coarse salt, to taste

black pepper

For the Chimichurri Marinade

juice of 1 lemon

2 cloves garlic, crushed

1 tablespoon dried parsley

1 teaspoon oregano

1/2 teaspoon crushed red pepper flakes

2 tablespoons olive oil

3/4 cup water

salt, to taste

pepper, to taste

Defrost the lechon overnight if necessary.  Preheat the oven to the highest setting.  Wash the lechon thoroughly under cold running water, and drain well.  One hour before placing in the oven, squeeze the juice of 2 to 3 lemons over the lechon (while in a roasting pan) and sprinkle generously with salt and pepper.

Perforate one of the oven liners with holes.  (The lechon will be placed on this tray, while the other tray with no holes will be on the rack below to catch all the drippings.)  Place the lechon on the perforated tray and place in the oven.  Our 10 lb. lechon cooked for about 2 and a half hours.

Meanwhile, prepare the Chimichurri Marinade by combining all of the ingredients in a bowl.  About 15 minutes before the lechon is done (but not before, since the garlic will get bitter), pour the Chimichurri over the lechon. 

When the lechon is done, remove to a tray and carve.  Serve right away, it doesn't need to rest.

6 Responses to “Lechon and more Argentinean Holiday Favorites”

  1. Congrats on your lechón success! We’ll be eating lechón here on Christmas Eve in Argentina. I love it, even if it is different than the traditional Christmas meal in the States. Thankfully I don’t have to cook it (the in-laws are in charge). I’m in charge of the salads. 😀
    Merry Christmas and Happy New Year from Necochea, Argentina!

  2. I love the idea of sitting here in snowy Rhode Island and enjoying a warm-weather holiday meal. Happy holidays and best wishes for the new year.

  3. A delicious looking dinner and I love washing good food down with malbec! Am planning to visit Buenos Aires in 2010 (it’ll be my third trip). All the best for the new year.

  4. Hi Rebecca! Yes, I’m back in NL and back in blogosphere!
    Reading your recipe for “lechón” made me want to try some time! Though here in Holland it might prove difficult to find it. I normally buy my meat at the Muslim butcher’s, because it’s so much better quality and they make an effort to give you the cuts you want. But now, you see… I don’t think I’ll find “lechón” at a Muslim butcher’s :o)
    I never really bothered to look up what it takes because as you know, in Argentinean culture, anything having to do with roasted meat, is the man’s domain!
    Have a very Merry Christmas!!

  5. I can see that a delicious time was had by all! 😉
    Merry Christmas!
    Paz

  6. exelente plato para lugares de mucho frio, SI BIEN EN ARGENTINA HACE CALOR, IGUAL SE FESTEJA CON COMIDAS MUY NUTRITIVAS, para bajar un poco las calorìas agregamos ensaladas , y de postre como broche final EL CLERICOT , (ENSALADA DE FRUTAS ) combinadas con frutas de estaciòn , y cìtricos, vino blanco, etc etc, Guille debe recordar, QUE PASEN UN LINDO DÌA DE NAVIDAD! para todos . Florencia

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