>
>
Tonight, Bella and I enjoyed our own version of parrillada.
I made it a bit more interesting by adding corn, pickled mushrooms and kimchi,
as well as peanut sauce, chimichurri, horseradish and rye bread.
Great ending to a lazy, well fed weekend.
Bon Appetit ! Life is Good !
>
Parillada
>
-
- Marinade meat’s overnight with granulated garlic, sriracha, dijon mustard and soy sauce
-
- Just before grilling, season steak, chop and corn with sea salt
-
- Parillada
-
- Striploin, Morcilla, Pork Chop, Chorizo
-
- Parillada
>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video below. ( You don’t have to watch it, just click once ) Thank you 🙂
>
>
>
>
Advertisements
I have eaten this in Chile, and I will never forget it. But it is not for everyday eating..
LikeLike
Most day’s, Bente 🙂
LikeLike