Lechon and more Argentinean Holiday Favorites

 Christmas came early for us this year (at least the dinner part, anyway!)  We invited friends Kazia, Carina 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 […]

Provoleta–Grilled Provolone

    To use the old adage 'A picture's worth a thousand words' would be trite, but in this case, there's not much I can say beyond what you see in the photo above to convince you to get up from your computer, jump in your car, race to the closest deli and ask for a […]

Fire-Grilled Pizza Fugazza–Fugazza a la Parilla

   In Bowen, my in-laws have the typical outdoor parilla–a sort of brick grill that's a must-have in any Argentinean backyard.  But they also have a wood-fire clay oven, which is the ideal place to bake bread or grill pizza.  Guillermo and I attended a Pizza on the Grill class taught by my friend Shellie, […]

Short Ribs with Chimichurri Sauce–Costillas con Chimichurri

The beauty of traditional Argentinean cuisine is that it's mostly unfettered by complicated sauces and preparation techniques.  This is especially true in the realm of asado, or barbecue.  Think of gauchos on horseback, riding over the vast landscape; Andes rising in the distance, cooking over a wood fire with little more than salt and a […]

Matambre Arrollado–Rolled Stuffed Flank Steak

  Matambre literally means 'hunger-killer'–from the Spanish matar (to kill) and hambre (hunger).  The arrollado part means 'rolled up', and it combines the components most prized to the Argentinean palate:  beef (in this case, a long, thin piece of flank steak), roasted red peppers, a few vegetables (for color) and (you guessed it!) hard-boiled eggs and sliced […]