Asado, The Argentinian Barbecue

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Asado is a term used both for a range of barbecue techniques and the social event of having or attending a barbecue in Argentina, Chile, Paraguay, southern Brazil, and Uruguay. It is a traditional dish and also the standard word for barbecue. An asado usually consists of beef alongside various other meats which are cooked on a grill called a parrilla, or on an open fire.

An asado also consists of embutidos, served as appetizers while the meat is cooking. Generally  the embutidos and meats are accompanied by red wine, baguettes, chimichurri sauce and salads.

Chimichurri is made from finely chopped parsley, minced garlic, olive oil, oregano, white or red vinegar, and red pepper flakes.  You will find my recipe at the bottom of this post.

In many asados, chorizos, morcillas (black pudding), chinchulines (cow chitterlings), mollejas (sweetbread), and other organs would be served first while the cuts that require longer preparations are still on the grill. They are usually served with a baguette  as appetizers.  The famous Argentinian empanadas also make their appearance at this time.

After the appetizers, the meat or meats are served, usually with a simple mixed salad of lettuce tomatoes and onions and  a loaf of bread.

Although not Argentinian by birth, I have enjoyed  many an asado both in the States and abroad.  It is by far one of the easiest ways of entertaining for both the host and hostess and lots of fun for the guests.  Everything is done on the grill and the kitchen mess is minimal.  It is also perfect for a large party where some of the guests might not eat meat.  Just throw some chicken on the grill next to the meat and you are covered!

You really can grill any type of meat cut,  from steaks to ribs.  I prefer skirt steak which is juicy and has lots of flavor; but Ribeyes and London Broil also taste great with the chimichurri sauce.

I am posting a menu for a Stateside asado for those of you who, like me,  live in a place where some of these things are non existent or hard to come by.  The Argentinian meat cuts are different from ours but one that is close is the skirt.  Argentinian chorizos are great but if you can't find them use Spanish which are available now everywhere.  No empanadas where you live? No problem, there is a recipe at the end of this post;  or skip and grill some pizzettes or vegetables.  The only thing that is a must is a grill and plenty of wine!

A Simple Asado

Grilled Chorizos

Meat or Chicken Empanadas

Grilled Skirt Steak With Chimichurri Sauce

Grilled Chicken

Big tossed salad (or Caesar salad)

Grilled corn or vegetables are optional, though definitely not part of an asado

Lots of French baguettes, Chimichurri Sauce and hearty red wine, preferably an Argentinian Malbec.  Luigi Bosca and its less expensive second wine, La Linda, are favorites.

Argentinians are not big on dessert, except when it comes to dulce de leche.  I leave that course up to you.

 Some recipes after the break

Ben's Chocolate Cake

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One of the reasons Madame Mere came to visit us at this time of the year was to celebrate her great grandson's birthday last weekend.  I could have gone to the store to buy a cake but you know me...if I am going to put calories and wheat in this mouth it has to be for a good reason.

I had saved a recipe for a chocolate cake I had seen on the cover of Fine Cooking awhile back and I was itching to try it.  What better excuse...

The cake has some quirky steps that where a bit questionable in my mind, but I have a philosophy to always make a recipe the first time the way it is written.  Changes can come later.  As it turned out everyone, including Ben, loved it.  It is moist and gooey and everything a chocolate lover would want in a cake.  One caveat, the cake is best the second day after all its chocolateness has blended together.  Store in the refrigerator and bring out at least 3 hours before.  You want that frosting on the softer side.

The recipe includes homemade marshmallows that I skipped and instead decorated with store bought minis.  The cake has enough personality and,  in my mind, you don't need to guild the lily. Nevertheless I have included the recipe should you be so inclined.

This is a big cake that I would not make unless I had a big crowd.  My mother warned me, but I did not listen.  It was enough to feed us all, the neighbors on both sides and Madame Mere for a couple of "I don't want it to go to waste" occasions.  I ended up sending some to my daughter's office when I couldn't stand to see it another day.  Make sure you use 9 inch cake molds or you will end up, like me, with Alice's  Eat Me cake! The Mad Hatter Cake!

Madame Mere and great grandchildren

The birthday boy

 For the recipe click below

Chivito, A Sandwich To Rival The Burger!

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If you are looking for a new summer sandwich to rival a burger, you have come to the right place.  My friend Silvia, who is always up on what's new and what's good, sent me a recipe that appeared in the New York Times a couple of weeks ago.  She and her sister own a fabulous beach house right on the water in Punta del Este, Uruguay, the equivalent of the Hamptons for wealthy Argentinians.

The minute I saw the photo I knew it had to be good; for amongst other things, it is from Silvia that I learned to add a sliced hard boiled egg to my sandwiches.  

Chivito is the national summer steak sandwich and the iconic national snack of Uruguay.  Smaller than a burger, but bigger than a slider, it makes an ideal late-afternoon nibble, along with a cold beer or a minty caipirosca. Flavorful and perfectly prepared, it is completely satisfying.

First, the beef must be tender and pounded thin. It can be rib-eye or shell steak, tenderloin or even flat-iron. I would even try it with top sirloin steaks such as the ones I use for the Cuban Palomilla.  Two and a half ounces per person is plenty. The bread should be a small kaiser or Portuguese roll, with a crisp exterior but a soft crumb. Lettuce, tomato and mayonnaise are a given, as are a little melted cheese and a slice of hard-cooked egg. Roasted peppers and grilled onions are welcome. A spoonful of chimichurri salsa, freshly made, takes it over the top.  Me? I would add all of the above.

If you are planning a barbecue for lunch this summer, why not try these instead of burgers? They are also an easy meal to prepare if you have guests for the weekend. For the recipe click below.

Tagliatelle Gratinati Al Prosciutto

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This is the perfect Friday night dinner to enjoy while watching the Games.  Simple, easy to make and delicious.  You can even make it between commercials.  It comes from my favorite restaurant in Venice, Harry's Bar. where the pastas are the best and  the most expensive on the planet.  It is one of their most popular dishes on the menu.

I will never forget my last visit to Harry's about ten years ago when lunch for four was over $500, and it was my invitation.  Two rounds of Bellinis, two beers, three pastas, one Osso Bucco, green salads and four espressos.  Yes, siree, I will never forget that lunch;  although the company, and the occasion, made up for the dent in my wallet. Since then, I have decided to get their cookbook and enjoy my favorite dishes for a fraction of their price, in the comfort of my home.  I know, it's not the same, but neither is my income these days.

The cooking time for the pasta is for dried egg pasta like tagliolini or tagliatelle.  Just cook until al dente. Harry's Bar makes its own pasta and the cooking time shown in their cookbook is for fresh tagliolini.  Also, careful with the salt, remember the prosciutto is quite salty.  For the recipe, click below

Salmon Mousse

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Long before the Barefoot Contessa Cookbook became the IT book to have on your kitchen shelves, there was another wildly popular one called the Silver Palate Cookbook by Julie Rosso and Sheila Rufskin owners of the store under the same name in NYC . It was the most exciting cookbook to hit the market since Julia Child's Mastering The Art Of French Cooking.  Like Julia's cookbooks, it had no photos but the recipes were straight forward, easy to prepare and different.  Everywhere you went in the 1980's, whether for lunch, dinner or drinks, you were sure to find one of its recipes on the menu.  It was fun eating, marvelous presentation and really good food.

Some of the dishes that came out of this cookbook, like Chicken Marbella, became legendary to ladies of a certain age like moi;  and after thirty odd years, they can still make an impression when served to the right crowd on the right occasion.

That looks like a regular loaf pan but it is really one of the two mini loaf pans I used.

Another of the legendary recipes was this salmon mousse, a store staple since the business opened it's doors in the early 80's.  Last weekend,  it made its appearance on my table after a long absence.  After grilling some salmon for dinner and finding myself with more than an ample supply of leftovers, the question was... salmon croquettes or salmon mousse?  The croquettes involved frying during what looked to be another scorcher of a week, so the mousse won hands down.

Even after all this time, this salmon recipe is still innovative and different from anything you've ever had.  It's not pate and it's not a dip or a spread.  It is all of the above plus airy and "moussey".  Great as a first course or an appetizer, it can be served with toast points and a salad for a simple lunch;  or, like my lunch today, with crackers and cherry tomatoes from our garden.

One caveat...don't leave out for a long time on a hot day.  Remember it has whipped cream which will soften in the heat leaving you with a mushy mousse and a couple of sick guest.

I will be posting sporadically until after Labor Day.  I have some guests visiting next month, including Madame Mere, and whatever cooking I do won't involve anything new or too complicated.  One thing that is definitely on the docket is her favorite Peach Pie. 


For the recipe click below

Shrimp Tacos With Grilled Corn Salsa And Southwest Cream Sauce

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On Friday nights I like to have something funky and fun for dinner.  Sometimes it's Italian, like homemade pizza or pasta,  and sometimes it's an old favorite of my children's, tacos.  When the kids were young,  a big treat for them was the El Paso taco kits that came with everything except the ground beef.  That was their idea of a surprise dinner for Mom on Friday nights so she wouldn't have to cook after a week of commuting to work in the city.  I have never gotten out of the habit, and now that my daughter commutes to work in Atlanta, I try to have something easy and fun for dinner on Friday nights to celebrate the end of the week.

 This past week we had the best tacos I've had in a long time.  They did not come in a kit. We had shrimp in the fridge and leftover corn from the night before so assembling this dish was easier than expected.   Everything, except the tortillas, was ready before she came home so all we had to do was mix a couple of stiff drinks and choose a movie.  (The Artist)  When we were ready to eat, and still able to walk, I threw the tortillas on the grill for a minute or two on each side.

You can substitute chicken or flank steak for the shrimp and use flour or corn tortillas.   I used the latter in my efforts to cut back on wheat, but it's up to you.  All the flavors complement each other and the end result is a perfectly balanced taco heatwise.  For those who may want extra heat or spiciness, serve a bowl of ready made tomato salsa on the side.  We get ours in the produce department and it is a fresh tomato salsa. Whatever you do, do not skip the Southwest Cream Sauce.  It is the best part of the dish and something you can serve with other things.   The recipe is for 8 so adjust accordingly.  I did not follow measurements for the two of us.  Just mixed and chopped from the seat of my pants...and it was so-o-o-o good!

For the recipe click below:

 

Velvety Chilled Corn Soup

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This is an adaptation of Susan Mason's Chilled Corn Soup which appears in her book Susan Mason's Silver Service.  Ms. Mason is the owner of the  upscale catering service in Savannah which is famous for good Southern food and elegant service.

The soup is divine and should be served as originally intended; but let's face it, eight lobsters for a soup is a bit much for most budgets nowadays.  I think it can be just as good if served garnished with a few cooked shrimp or sliced pimentos and chives.  I am leaving it up to your imagination...and your budget.  It is a very elegant first course for a summer lunch or dinner and can be made ahead of time.

Cool Summer Menus For A Ladies Lunch.

For the recipe click below