http://www.asadoargentina.com One man's quest to create the perfect asado -- Argentinean style Wed, 24 Jun 2009 21:50:12 +0000 http://wordpress.org/?v=2.7.1 en hourly 1 http://www.asadoargentina.com/bunuelos-de-espinaca-spinach-fritters/ http://www.asadoargentina.com/bunuelos-de-espinaca-spinach-fritters/#comments Wed, 24 Jun 2009 21:49:42 +0000 Asado Argentina http://www.asadoargentina.com/?p=440 You might have a hard time finding buñuelos de espinaca on the menus of restaurants in Argentina but once in a while, for some, they can be part of a lunch or dinner or, simply act as a savory snack to kill the hunger. If you know someone who hates spinach, give them a taste of these and I'm sure they will change their mind.]]> http://www.asadoargentina.com/bunuelos-de-espinaca-spinach-fritters/feed/ http://www.asadoargentina.com/arroz-con-leche-rice-with-milk-rice-pudding/ http://www.asadoargentina.com/arroz-con-leche-rice-with-milk-rice-pudding/#comments Tue, 23 Jun 2009 22:18:36 +0000 Asado Argentina http://www.asadoargentina.com/?p=432 Sometimes I wonder how many countries or cultures there are in the world that do not have some sort of rice pudding dish as part of their cuisine. In Argentina, bring up arroz con leche and someone is sure to declare that their abuela (grandmother) or mother has the best recipe. Some may stick to the basics of milk, rice, sugar, and salt. Others may add a splash of vanilla extract, a pinch of lemon zest or cinnamon, or even a dollop of dulce de leche. Arroz con leche is serious comfort food, perfect after a Sunday lunch or asado.]]> http://www.asadoargentina.com/arroz-con-leche-rice-with-milk-rice-pudding/feed/ http://www.asadoargentina.com/tapa-de-nalga-top-round-cap/ http://www.asadoargentina.com/tapa-de-nalga-top-round-cap/#comments Fri, 19 Jun 2009 22:43:35 +0000 Asado Argentina http://www.asadoargentina.com/?p=405 Tapa de nalga (top round cap/topside cap) is the cap of the top round cut that comes from the round primal cut. The various cuts from the round primal are fairly tough and lack intra-muscular fat, therefore, are better off left to slow cooking. Due to the lack of fat, round's cuts are great for milanesas or beef jerky and top round in particular is a good subsitute for brisket when making pastrami. Top round is usually sold "cap off" in many countries, with the cap discarded for other purposes, leaving a nice clean "roast" of top round. However, this is Argentina and discarded cuts tend to make their way on to the parrilla. Tapa de nalga is not a leading parrilla cut but it turns out reasonably well if cooked properly.]]> http://www.asadoargentina.com/tapa-de-nalga-top-round-cap/feed/ http://www.asadoargentina.com/overcrowded-parrilla/ http://www.asadoargentina.com/overcrowded-parrilla/#comments Wed, 27 May 2009 21:47:48 +0000 Asado Argentina http://www.asadoargentina.com/?p=380 Some friends recently finished an extension to their house in order to have an area for an indoor parrilla and extra storage space. I guess you could call the new room a quincho garage. Anyway, they wanted to break in the new grill and what better way to do that than invite a group of friends and co-workers over for a big asado--about 15 of us in total. ]]> http://www.asadoargentina.com/overcrowded-parrilla/feed/ http://www.asadoargentina.com/more-grills-that-may-help-to-prepare-an-asado/ http://www.asadoargentina.com/more-grills-that-may-help-to-prepare-an-asado/#comments Wed, 20 May 2009 23:10:36 +0000 Asado Argentina http://www.asadoargentina.com/?p=367 http://www.asadoargentina.com/more-grills-that-may-help-to-prepare-an-asado/feed/ http://www.asadoargentina.com/sandwich-de-milanesa/ http://www.asadoargentina.com/sandwich-de-milanesa/#comments Fri, 24 Apr 2009 22:50:07 +0000 Asado Argentina http://www.asadoargentina.com/?p=359 Milanesa, to put it simply, is Latin America's version of cotoletta and wiener schnitzel. Thin slices of veal or beef tenderized with plenty of whacks from a mallet, dunked in beaten eggs, liberally coated with bread crumbs--perhaps mixed with a little parsley and garlic, and finally fried in hot oil. In Argentina they can be found on the menus of most restaurants offering national cuisine, sold as ready-to-cook in butcher shops and supermarkets, or made from scratch by the family chef for lunch or dinner. Most often served with either fried or mashed potatoes, milanesa is serious comfort food. The most popular cuts of beef for milanesa in Argentina are round, sirloin tip, eye of round, and rump. I should cover milanesas more in the future but for now I present you the sandwich de milanesa. ]]> http://www.asadoargentina.com/sandwich-de-milanesa/feed/ http://www.asadoargentina.com/rabas-aros-de-calamar-fritas-fried-calamari-rings-recipe/ http://www.asadoargentina.com/rabas-aros-de-calamar-fritas-fried-calamari-rings-recipe/#comments Thu, 26 Mar 2009 22:38:56 +0000 Asado Argentina http://www.asadoargentina.com/?p=344 From rotiserías (take-out joints) to cafés offering classic porteño fare to pricey fine dining establishments, in many parts of Argentina a platter of crispy--sometimes not so crispy--fried squid rings served with a couple wedges of lemon is not hard to find. Every place has their own unique recipe that ranges from a simple dusting of flour and salt to bubbly batters containing milk, eggs, or beer. Often offered as an appetizer, rabas fritas can work just was well as an entrée if you want to take a break from the beefy stuff. When and how these tasty morsels appeared in fried form on plates in Argentina is anyone's guess. I’m sure the Spanish and Italian influence had a little to do with that and if you didn't know, there is an abundant supply of squid off of Argentina's coast.]]> http://www.asadoargentina.com/rabas-aros-de-calamar-fritas-fried-calamari-rings-recipe/feed/ http://www.asadoargentina.com/chuck-tender-chingolopalomita/ http://www.asadoargentina.com/chuck-tender-chingolopalomita/#comments Fri, 20 Feb 2009 22:29:03 +0000 Asado Argentina http://www.asadoargentina.com/?p=327 Chingolo or Palomita (chuck tender in the U.S.), is a cut of beef that consists of the entire supraspinatus muscle which lies laterally to the shoulder blade bone. Contrary to what you may be thinking about a cut with tender as part of its name, chuck tender is anything but tender. Slow cooking, as with many other cuts from the chuck, is needed in order to turn that toughness into tenderness. For this cut, braising or stewing is typically the cooking method of choice due to the low amount of fat. However, when properly cooked on a parrilla you will be rewarded with a delicious chunk of meat full of rich beefy flavor.]]> http://www.asadoargentina.com/chuck-tender-chingolopalomita/feed/ http://www.asadoargentina.com/just-a-few-things/ http://www.asadoargentina.com/just-a-few-things/#comments Mon, 16 Feb 2009 19:51:21 +0000 Asado Argentina http://www.asadoargentina.com/?p=318 http://www.asadoargentina.com/just-a-few-things/feed/ http://www.asadoargentina.com/prices-up-quality-down/ http://www.asadoargentina.com/prices-up-quality-down/#comments Wed, 14 Jan 2009 18:35:36 +0000 Asado Argentina http://www.asadoargentina.com/?p=309 http://www.asadoargentina.com/prices-up-quality-down/feed/