theworldfrommykitchen

My Global Food Challenge

Argentina (3)

Grilled Skirt Steak with Green and Smokey Red Chimichurri (Argentina)

SHOW:  Barbecue Addiction: Bobby’s Basics

EPISODE:  Argentina on the Grill

Recipe courtesy Bobby Flay

Ingredients

Green Chimichurri:

1 cup fresh flat-leaf parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh oregano leaves
1/2 cup canola oil
1/4 cup red wine vinegar
1 teaspoon crushed red pepper flakes
8 cloves garlic
1 1/2 pounds skirt steak, cut crosswise into 3 pieces

Smokey Red Chimichurri:

1 cup finely chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1/4 cup red wine vinegar
2 tablespoons finely chopped fresh oregano
1 tablespoon pureed chipotle in adobo
1 tablespoon smoked paprika
1/2 teaspoon crushed red pepper flakes
3 cloves garlic, finely chopped
Kosher salt and freshly ground black pepper
Flat-leaf parsley leaves, for garnish

Directions

For the green chimichurri: Combine the parsley, mint, oregano, canola oil, vinegar, red pepper flakes and garlic in a food processor and process until smooth.

Put the steak in a large baking dish, add the green chimichurri and turn to coat. Cover and refrigerate for at least 4 hours and up to 24 hours. Remove the steak from the marinade and place on a plate 30 minutes before grilling.

For the red chimichurri: Using a mortar and pestle, combine the parsley, olive oil, vinegar, oregano, chipotle, paprika, red pepper flakes, garlic and some salt and pepper.

Preheat a charcoal or gas grill to high heat.

Sprinkle the steaks with salt and pepper on both sides. Grill until charred on both sides and cooked to medium-rare doneness, about 5 minutes per side. Remove from the grill and let rest on a cutting board for 5 minutes. Cut the meat across the grain into thin slices, top with the red chimmichurri and garnish with parsley leaves.

http://www.foodnetwork.com/recipes/bobby-flay/grilled-skirt-steak-with-green-and-smokey-red-chimichurri-recipe.html

Link to My Post on Argentina:  https://theworldfrommykitchen.wordpress.com/2015/05/10/argentina/

Cuisine:  Argentinean

Main Ingredient:  Steak

Chipas – Argentinean Cheese Bread (Argentina)

Yield:  8 servings

Ingredients

1 egg
2/3 cup milk
6 ounces shredded Italian cheese blend
3 tablespoons butter, melted
1 3/4 cups tapioca starch
1 cup self-rising flour

Directions

Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside.

Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet.

Bake in preheated oven until golden brown, 10 to 15 minutes.

http://allrecipes.com/Recipe/Chipas-Argentinean-Cheese-Bread/Detail.aspx?evt19=1&referringHubId=2432

Link to My Post on Argentina:  https://theworldfrommykitchen.wordpress.com/2015/05/10/argentina/

Cuisine:  Argentinean

Main Ingredient:  Bread

Humitas  – Pureed Corn With Scallions, Green Pepper And Cheese (Argentina)

Ingredients

4 cups fresh corn kernels cut from about 8 large ears of corn, or substitute 4 cups thoroughly defrosted frozen corn kernels
1/3 cup milk
2 eggs
2 teaspoons paprika
½ teaspoon salt
Freshly ground black pepper
¼ cup butter
½ cup coarsely chopped scallions
¼ cup coarsely chopped green pepper
1/3 cup freshly grated Parmesan cheese

Directions

Combine the corn and milk in the jar of a blender and blend at high speed for 30 seconds. Add the eggs, paprika, salt and a few grindings of black pepper and blend for 15 seconds longer, or until the mixture is thick and smooth.

To make the corn mixture by hand, puree the corn through a food mill set over a bowl. Discard the pulp left in the mill. Add the milk, eggs, paprika, salt and pepper, and mix vigorously with a spoon or whisk until the mixture is thick and smooth.

In a heavy 10-inch skillet, melt the butter over moderate heat. When the foam subsides, add the scallions and green pepper, and cook, stirring, for 4 or 5 minutes, or until the vegetables are soft but not brown.

Pour in the corn mixture, reduce the heat, and simmer, uncovered, stirring frequently, for 5 to 7 minutes, or until the mixture thickens somewhat.

Stir in the grated cheese and, as soon as it melts, remove the skillet from the heat. Serve as an accompaniment to meat dishes.

NOTE: This “humitas” mixture is sometimes wrapped in cornhusks and steamed like tamales to make a dish called “humitas en chala”.

http://www.alleasyrecipes.com/recipes/2/7/pureed_corn_with_scallions_green_pepper_and_cheese.asp

Link to My Post on Argentina:  https://theworldfrommykitchen.wordpress.com/2015/05/10/argentina/

Cuisine:  Argentinean

Main Ingredient:  Corn

Churros (Argentina)

Recipe for Churros:  https://theworldfrommykitchen.wordpress.com/mexico/

Argentina on map of South Americahttp://www.activityvillage.co.uk/argentina-on-map-of-south-america

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s