Here’s another great starter to nibble on while waiting for those guests who have yet to arrive or the meat to be served. This deeply rich and flavorful spread is absolutely fantastic with thin slices of crusty bread; toasted or not. Blue cheese, nuts, and brandy. That’s it.

Now before I go further I feel that it is my duty to upset a few cognac or brandy aficionados. Here in Argentina, probably the most popular brandy or cognac is Reserva San Juan - Coñac V.S.O.P.

So France has rules about what can be officially named as cognac while all the rest is brandy. Has to be made this way or that. Can only come from here or there. Whatever, I don’t know the rules and therefore I’m not going to act like I do. All I know is that Reserva San Juan’s bottle description says that they claim to follow traditional French methods that are utilized in the Cognac region with special stills that are fabricated in France. Aged in oak barrels under the supervision of experts. Then some other print about how they guarantee the aging in imported oak barrels that are officially certified by someone or other. Oh yeah, they also add sugar syrup and caramel coloring but I’ve read that some top brands do the same for consistency. If any experts want to chip in feel free.

All I know is that this wonderfully smelling spirit is under $6 US dollars for a 750ml bottle. For the price it’s pretty damn good I must say. I’m no tasting expert so don’t take my word. I can’t tell you if there are notes of tobacco from grandpa’s old pipe that hasn’t been cleaned in 80 years. Just try it and judge for yourself if you get the chance.

Alright, this recipe is very easy to prepare but I’m only laying down some basic groundwork. Play around with the proportions. If you find it way too strong, add cream cheese little by little until the desired consistency is reached. Or if you are like me, add some extra coñac.

350 grams blue cheese (3/4 lb)
1/4 cup chopped walnuts
2 Tablespoons Brandy or Cognac (more or less if you like)

Toss the nuts into a food processor and pulse them a few times until they are finely chopped. Crumble the blue cheese into a bowl then add the nuts and cognac. Mash well with a fork until a smooth paste is formed.

Note: Queso azul means blue cheese and that’s what most manufacturers in Argentina will label their products as containing. However, people and restaurants typically tend to refer to it as roquefort. (Pizza with roquefort, roquefort empanadas, pasta with roquefort sauce, etc) Roquefort is a type of blue cheese but like cognac, there are certain laws or rules that apply to what can be labeled as such.

Colita De Cuadril is known in English as tri-tip, sirloin bottom, or tip roast. The exact same thing, not one of those cuts that are similar yet cut differently like vacio and flank steak. You can roast it, grill it, or smoke it. Slice it up for stir-fry. Grind it up for hamburger meat. Cube it for kebabs. The meat sucks up spices and marinades like a sponge. Pound for pound (or kilo for kilo) the cut is not that expensive. Let me say last but not least, I mean just look at the shape, is that not perfect for creating a magnificent stuffed roast? I am proud to say that this is one of my favorite cuts simply because of all this versatility.

Buying & Preparing

When buying, look for tri-tip that has been well trimmed but not overly so. You want a little extra fat around the outside so that there will be some self-basting going on. I find that most places trim the meat well enough that hardly any extra trimming is needed before placing it on the grill. Otherwise, if the meat has a large amount of surrounding fat and/or silverskin ask the butcher to trim it up a bit, or as always, if you have the skills, do it yourself. The tri-tip in the above photo was perfect when bought and all I had to do was trim a little silverskin near the tip on the underside.

Cooking

For this cut, I prefer to use fine salt instead of coarse. Sprinkle all around and rub it in well. Place fat side up on the grill.

One problem with semi-large boneless chunks of meat, such as tri-tip, is that they tend to ball up a bit while cooking; thus increasing thickness. How much so varies and that really makes it quite hard to give a time table or indicators on when to flip or when the meat may be ready. At least for those who like their meat close to being fully cooked yet still juicy. I find that over a low to medium-low heat, your average 1.5 kilo tri-tip will take about 30 to 45 minutes on each side to reach a medium level of doneness. (I cooked the meat in the photo below for 1 1/2 hours total) Also, with thick cuts you can sometimes flip the meat 90º on each side in order to have it more evenly cooked. Not always easy to do, but no problem if there are other meats to lean on. And there should be other meats on that grill. Baste with a light brine during the whole process. If you are not sure of whether or not the meat is ready, I find that the thumb test for doneness works great.

When ready, slice into 2.5 to 4cm slices (1 to 1.5 inches).

Suggestion:

Although colita de cuadril truly shines when cooked whole, it also does remarkably well when cut into steaks or butterflied(lengthwise from the wide end to the tip) before grilling. However, like tenderloin, the meat can get quite tough when cooked to well done.

(The fat just rendered out perfectly, leaving behind a thin crunchy layer. mmmm mmmm!)

Whether it has a few ingredients or many, I love a good salad. Same goes for dressings to put on those salads. Pass me a bottled of preservative-enhanced blue cheese dressing and some greens and I’ll be flopping around like a pig in, well, you know where. Mix up a delicate fresh raspberry-walnut vinaigrette and I’ll flop around again. Flavorful dressings such as those along with a salad of ten different ingredients can really become a meal of its own. Sometimes however, lettuce, tomato, and onion tossed with a light, yet extremely simple dressing, can do wonders. Even more so if that salad accompanies grilled meats. It just works, as they say.

Many will call it ensalada mixta (mixed salad). Some may say ensalada de lechuga, tomate, y cebolla. (Lettuce, tomato, and onion salad). Others may just simply refer to it as an ensaladita (small salad). Yes that’s right, what many others around the world may call a simple salad. Onions, however in this case, may be offered separately for those who are biased over the intake of those odorous little round things that make our breath and body stink. Does the ingredient list end there? No, but you will typically find this salad with nothing more on the table for an asado. (see notes below)

Often you’ll find this salad lightly dressed right before serving with a bit of lemon juice or vinegar along with a touch of olive oil(other common salad oils may be used). Salt may be added but only a tiny amount or else the lettuce will turn into mush about fifteen minutes into the meal. A set of olive oil and vinegar on the table for those who want to add more.

A simple salad such as this acts as a great palate cleanser so take advantage to the full extent. Serve yourself a couple bites of salad, just a couple, while enjoying a portion of meat on your plate or while waiting for the asador to make another pass. You’ll be amazed at how well it increases your stamina for consuming a large amount of meat as the asado progresses.

Notes:

• An ensalada mixta means just that a mixed salad. Although it is popularly referred to and listed on many menus as a lettuce, tomato, and onion salad, it is not exclusive to those ingredients. Some may add carrots, beets, bell peppers, etc.
• For large asados it is not uncommon to find a couple different salad variations at the table. Everyone has different tastes and you should try to accommodate for that. I find what works best is to lay out a bowl with lettuce and tomato, one with only lettuce, and finally one with only onion. This allows your guests to mix and match to their liking.
• Stick with looseleaf or romaine lettuce. They are popular and generally well liked by all. Quite a few people are picky with iceberg and butter head(aka Boston Bibb).
• Chop the lettuce and tomato into small enough pieces so that no one needs to use their knife or twiddle around with their fork to get a bite full. For onions, thinly sliver them.
• To dress the salad beforehand is up to you. At 99.9% of the asados out there you won’t find dainty little salad plates. I, myself, and many others, find it a little difficult to mix a salad with dressing on a plate alongside a piece of meat. You know what I mean, oil and vinegar splatters around and most likely will land on your shirt or the person sitting next to you. Plus you end up with an ever increasing puddle of oil and vinegar each time you want to grab a little portion to nibble on.