http://www.asadoargentina.com One man's quest to create the perfect asado -- Argentinean style Mon, 22 Dec 2008 14:46:53 +0000 http://wordpress.org/?v=2.6 en http://www.asadoargentina.com/even-in-town/ http://www.asadoargentina.com/even-in-town/#comments Sat, 20 Dec 2008 14:05:19 +0000 Asado Argentina http://www.asadoargentina.com/?p=294 http://www.asadoargentina.com/even-in-town/feed/ http://www.asadoargentina.com/christmas-new-years-eve-food-in-argentina/ http://www.asadoargentina.com/christmas-new-years-eve-food-in-argentina/#comments Mon, 15 Dec 2008 22:27:09 +0000 Asado Argentina http://www.asadoargentina.com/?p=287 http://www.asadoargentina.com/christmas-new-years-eve-food-in-argentina/feed/ http://www.asadoargentina.com/aguja-sin-hueso-boneless-chuck-roast/ http://www.asadoargentina.com/aguja-sin-hueso-boneless-chuck-roast/#comments Tue, 02 Dec 2008 22:05:20 +0000 Asado Argentina http://www.asadoargentina.com/?p=214 Like how there is chuck and chuck, there is aguja and aguja. Huh? Let me explain. There is chuck the primal cut which comes from the shoulder area with some of the neck and ribs included and, from this primal cut, there is a section of muscles that form what is called the chuck roll cut. (This section runs above the shoulders, along the back, from part of the neck to where the rib eye cut begins. From the chuck roll you get the roasts or steaks known as chuck eye, chuck, tender, and under blade. At times the chuck roll and its various cuts are simply truncated down to chuck steaks or chuck roasts. The same can happen to other cuts within the chuck primal cut but more often than not they are labeled as their proper names such as blade roast, cross-rib roast, 7-bone roast, etc. Confusing, right? ]]> http://www.asadoargentina.com/aguja-sin-hueso-boneless-chuck-roast/feed/ http://www.asadoargentina.com/books-the-authentic-bars-cafes-and-restaurants-of-buenos-aires/ http://www.asadoargentina.com/books-the-authentic-bars-cafes-and-restaurants-of-buenos-aires/#comments Thu, 27 Nov 2008 21:41:27 +0000 Asado Argentina http://www.asadoargentina.com/?p=269 http://www.asadoargentina.com/books-the-authentic-bars-cafes-and-restaurants-of-buenos-aires/feed/ http://www.asadoargentina.com/grilled-artichokes-alcauciles-a-la-parrilla/ http://www.asadoargentina.com/grilled-artichokes-alcauciles-a-la-parrilla/#comments Tue, 04 Nov 2008 21:50:19 +0000 Asado Argentina http://www.asadoargentina.com/?p=256 I always wonder if I should hold off on posts such as this one. Most of the people who stumble across this site or have the feed plugged into their favorite reader are situated well above the equator. Grills are probably being packed away and many are looking forward to roasts, pasta, stews, chili, soups, or any hearty fare that receive front and center attention during the fall/winter seasons. Yet, here I am, in the middle of spring, writing about grilling up some flower buds that will well-stocked on the local shelves until some point in summer.]]> http://www.asadoargentina.com/grilled-artichokes-alcauciles-a-la-parrilla/feed/ http://www.asadoargentina.com/the-matambre-challenge-round-three/ http://www.asadoargentina.com/the-matambre-challenge-round-three/#comments Tue, 14 Oct 2008 05:24:05 +0000 Asado Argentina http://www.asadoargentina.com/?p=252 http://www.asadoargentina.com/the-matambre-challenge-round-three/feed/ http://www.asadoargentina.com/veal-sweetbreads-mollejas-de-ternera/ http://www.asadoargentina.com/veal-sweetbreads-mollejas-de-ternera/#comments Fri, 26 Sep 2008 22:30:46 +0000 Asado Argentina http://www.asadoargentina.com/?p=234 I finally got my hands on veal sweetbreads from a place is called, "we have to see you as a good customer before you gain access to certain things." Just kidding, it probably came down to having bad luck on timing or other unforeseen causes. Or not? Most of the people I know say that this is the place to score but, I have always received a polite "no" or ramblings from the butchers about how the ranchers overslept or something. But ever so often, I hear from these same people, who recommend the place, "We had some great mollejas over the weekend, you should have picked some up." "I tried looking last week but they didn't have any." "Oh, but you have to go around this time of the week," they say. Yeah, well they never seem to have any when I go on those days. Since sweetbreads seem like a hot commodity it was probably bad timing. However, maybe the butchers remember me as the guy who only pops in to ask if the velvety thymus glands are in stock but doesn't buy anything else. He's probably loyal to another butcher shop. I'll just have to start buying their goods to see if that turns things around. Anyway, a friend who is a frequent customer of theirs dropped off four pounds this past weekend while picking up some for himself.]]> http://www.asadoargentina.com/veal-sweetbreads-mollejas-de-ternera/feed/ http://www.asadoargentina.com/provoleta-rellena-stuffed-provolone-cheese/ http://www.asadoargentina.com/provoleta-rellena-stuffed-provolone-cheese/#comments Mon, 15 Sep 2008 20:29:35 +0000 Asado Argentina http://www.asadoargentina.com/?p=228 Grilled provoleta is good stuff but sometimes it just isn't enough to satisfy my melted provolone cheese cravings. With provoleta rellena, or stuffed provolone, you take two tasty slices of provoleta, add a few things such as roasted red peppers, ham, bacon, tomatoes, etc. in between those slices and heat it all up in a dish until the cheese gets all melted and a nice crispy exterior. A commenter dropped a note on the provoleta page a few months back about a version of provoleta rellena she had in Uruguay that had bacon along with the other usual suspects (ham, roasted red peppers, oregano, chili flakes). Being one who never had provoleta with bacon before, (I don't know why so don't ask) I decided to give it a shot this weekend. Bacon and cheese, can it get any better?]]> http://www.asadoargentina.com/provoleta-rellena-stuffed-provolone-cheese/feed/ http://www.asadoargentina.com/how-can-you-eat-a-steak-like-that/ http://www.asadoargentina.com/how-can-you-eat-a-steak-like-that/#comments Thu, 11 Sep 2008 23:05:40 +0000 Asado Argentina http://www.asadoargentina.com/?p=224 Love and Barbecue," by Katy Mclaughlin. To sum it up, the author describes her transformation from being one who would admonish those who cooked a steak past medium or who grilled inferior cuts to a lover of the Argentinean style of barbecue. Although Mclaughlin only had to head to Queens to come to these realizations, I had to travel almost halfway across the world. Before I moved to Argentina I had almost the same ideology that Mclaughlin once had. I too couldn't see why anyone would want their steaks cooked over medium. With the flames that shot out of the grills I previously cooked on, steaks would have burned to a crisp if they were cooked for more than a few minutes each side. Same hideous creature would be placed in front of me at a restaurant, if requested well done, and sometimes that happened without making such a request. Roast cuts were meant for slow cooking. If beef ribs came out tough, they didn't bother me but I didn't enjoy them either. I have always been a fan of beef jerky so it wasn't just about toughness. ]]> http://www.asadoargentina.com/how-can-you-eat-a-steak-like-that/feed/ http://www.asadoargentina.com/chocolate-caliente-con-churros/ http://www.asadoargentina.com/chocolate-caliente-con-churros/#comments Fri, 05 Sep 2008 18:50:51 +0000 Asado Argentina http://www.asadoargentina.com/?p=221 Crispy churros filled with gooey dulce de leche washed down with creamy rich hot chocolate. The days of relying on comfort food to get me through the winter is almost over, spring is just around the corner. Right, it was copious amounts of liquor.]]> http://www.asadoargentina.com/chocolate-caliente-con-churros/feed/