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Grilled Turkey – Pavo a la parrilla

You are witnessing history here folks. Something so grand and so extreme that all previous attempts never succeeded because the idea was never conceived. Ok, maybe I went a little too far with those statements but who knows, maybe I’m not too far off the mark.

I’m going to break away from the norm for a bit because, quite frankly, I felt this would make for a good post and it is about cooking on a parrilla. I returned from a trip this past Wednesday and found a huge monstrosity wrapped in a plastic bag at the bottom of the refrigerator …

A bit behind

Sorry for the lack of posts. I’ve been pretty busy with other projects and due to spur of the moment asados (that’s the way of life :) ) with meats that I’ve already covered I haven’t been able to cook the meats I’ll be covering next. Plus I need to photograph a few other items that I posted already.

I’ll have something within a week. Thanks!

Cordero – Lamb

I call it the true piece de resistance to any asado; if this celebrity meat is available to make an appearance. I am talking about cordero, or lamb, one of the most juicy, flavorful, tender, and succulent items to be placed over hot coals. Yes, there are many who prefer beef or offal above the rest, but for others, acquiring lamb is like winning the gold medal.

Two back quarters of lamb

For those who live in the southern region of Argentina, called Patagonia, …

Salsa Criolla – Criollo or Creole Sauce

I could write a simple note saying this is a quick and easy sauce to prepare, here’s the recipe, but I won’t. Don’t worry. I promise this will be brief.

First let’s take a look at the word criolla. The term is widely used throughout Latin America. To sum it up, remember I’m trying to keep this brief, the term refers to those of European descent born in a foreign land; mainly the Americas, however other parts of the world too. A rough translation of criollo is creole. Creole is widely used to reflect the cultures and …

Picada: A Little Something To Nibble On Beforehand

Since preparing an asado takes quite a bit of time, sometimes you need a little bit of finger foods to keep the hunger at bay; especially if your guests arrive early. A small picada is the answer to the growling that is emitted from everyone’s stomachs.

A picada in Argentina is basically a selection of finger foods, or hors d’oeuvre, that people nibble on at say a party, a pub, and can even end up being a dinner. Have you ever enjoyed some cubes of salami and cheese with a bottle of good red wine? Well, that’s a …

Skirt Steak – Entraña

One of the least expensive cuts of meat used in an asado, entraña is what many know as the skirt steak. The cuts are exactly the same. The meat is rich in flavor and extremely juicy, but can be at times be rather chewy and tough. If you are familiar with skirt steak then you will know that it usually comes with a slightly thick layer of fat and muscle membrane; similar to what coats the cuts of vacio. Although trimming the surrounding membrane will make the meat easier on the teeth, it is typically left on. …

Pollo A La Parrilla – Barbecued Chicken

A good asado should include barbecued chicken. Actually it is not uncommon to have an asado with chicken instead of beef. Some people, for health reasons, can’t eat red meat. Some may just prefer chicken over red meat while others simply need a break.

The chicken is prepared either whole, halved, quartered, or as individual pieces. The preferred and popular method is to cook the chicken as a whole. Now a whole chicken, as in the type you toss in the oven for a slow roast, would be quite a challenge to cook on an open-air parrilla. Therefore the chicken …

Chimichurri Recipe

Wondering why the sauce is not vibrantly green? Check out this post: Chimichurri: Debunking The Myths

Chimichurri Recipe

Here is my personal favorite recipe for chimichurri sauce(main article). You can mix it all together but I prefer to go through a 3-step process while preparing the sauce.

1/2 Cup Olive Oil (For a more mellow flavor use a neutral flavored oil)
1/4 Cup Red Wine Vinegar
1/4 Cup Water
1 small bunch flat leaf-parsley; chopped (should equal about 1/2 cup)
1 medium onion; finely chopped
4 cloves garlic; finely minced
1/2 of a red bell pepper; seeded and …

Provoleta – Grilled Provolone Cheese

If you love cheese, warm melted cheese that is, provoleta is a must have pre-meat dish for an asado. Provoleta is semi-hard provolone cheese in cylindrical form. For asado it is sliced about 2 cm thick and cooked on the grill until melted with a crispy exterior. Both sides are typically seasoned with a generous amount of oregano or other herbs and spices. A light sprinkling of dried red chili flakes may be included for the brave. The herbs and spices are pressed well onto the cheese in order to prevent them from falling of during the cooking process….

Chimichurri Sauce

The number one sauce, and usually the only sauce, that is served at the table for an asado is the chimichurri. Think of it as the ketchup, mustard, mayonnaise, soy sauce, fish sauce, hot sauce, barbecue sauce, or whatever table-side condiment of Argentina barbecue. Dollops are spooned on top of meats or drizzled onto bread to make a mini sandwich. Some even choose to use it as a marinade or a basting sauce.

Chimichurri Sauce

Judging by the ingredients, you might say to yourself that this looks like an …