chimichurri

Grilled Veal Breast, Sauteed Potatoes, Chimichurri

Grilled Veal Breast, Sautéed Potatoes And Chimichurri

Sliced veal breast is a cut I use often at home, mainly for these three reasons:
1.- It’s cheap. 1 lb costs around $2.50.
2.- It tastes great.
3.- I love the texture.
Since veal breast is not a very tender part of an animal to begin with, most folks would braise it for a couple of hours to reach the tenderness they are accustomed to. While this will produce a great dish if properly done, it will lose most of that special veal flavor that some of us cherish. But if you prefer to grill or saute the veal breast, you must make sure that you do it right, otherwise, it will end up being dry and tough.
However, if you sear the meat at high heat, then cook it VERY ! slowly for the rest of the cooking process, you will be rewarded with a very fine piece of veal, full of flavor, juicy and tender. The veal breast slices I used for this dish cooked on each side for about 35 minutes until they were medium-well, then I let them rest another 10 minutes before cutting into them. They were perfect and an absolute delight 🙂
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Bon Appétit ! Life is Good !
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Grilled Veal Breast, Sautéed Potatoes, And Chimichurri

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: 4 ea slices of veal breast at $ 2.50 a lb 🙂

: season with kosher salt, sear on both sides on high heat, as soon as grillmarks apear, turn down heat to very low

: SLOWLY grill on both sides for about 35 min ea side or until medium well, remove from heat, let rest loosely tented, at least 10 minutes before cutting

: while the meat is cooking, cook 4 medium size potatoes in salted water until done, drain

: let potatoes dry a few minutes, cut into slices

: season potatoes with kosher salt and fresh-ground black pepper, saute in duck fat or clarified butter until golden and crisp;

: place potatoes on serving dish, top with the veal

: drizzle veal generously with chimichurri, serve with grilled chillies (optional)

: Grilled Veal Breast, Sautéed Potatoes And Chimichurri

: Grilled Veal Breast, Sautéed Potatoes And Chimichurri

: Grilled Veal Breast, Sautéed Potatoes And Chimichurri

: Grilled Veal Breast, Sautéed Potatoes And Chimichurri

: Grilled Veal Breast, Sautéed Potatoes And Chimichurri

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Steak Salad

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Usually, part of the enjoyment of eating steak is cutting into a nice chunk of glistening meat and seeing it slowly but surely disappearing from the plate.
But for yesterday’s dinner, I just wanted to have some nice “finger food” to pick of a plate and sharing with madame while reclining on my chaise lounge, watching a great movie (The Grand Budapest Hotel).

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Bon Appetit ! Life is Good !
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Steak Salad

Steak Salad

Bella say’s:
“Time to eat ! “

Bella say’s:
“Maybe not enough for the two of us ?! “

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Preparation :
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cut cucumbers and radishes into bite-sized pieces, season with plenty kosher salt and freshly ground black pepper, let marinade for 20 minutes, discard liquid, add garlic oil and cider vinegar to taste

meanwhile, season striploin steaks or other steaks of your choice with kosher salt and freshly ground black pepper, saute in garlic oil until done to your liking, set aside

let steaks rest at least 10 minutes before cutting

plate salad on vinaigrette dressed romaine

top with steak, drizzle with chimichurri

top with steaks, drizzle with chimichurri

Steak Salad

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Tira De Asado – Argentinian Style Grilled Beef Ribs

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Unfortunately, most folks around the world will never enjoy this wonderful dish. Why? Because most people are convinced that beef ribs are only worth eating when they’ve been braised. While it is true that beef ribs are much tougher than most other parts of the animal (especially when cut thick the Argentinian way ) if properly cooked they are just great to eat, texture, taste and all 🙂
They will have a slight chewiness to them, but I find that texture just perfect. The secret lies in the way the meat is cooked on a parilla in Argentina. Since beef is traditionally eaten fresh (green), without aging, the meat is much tougher to start with than in, let’s say, the USA.
In order to compensate for the tougher meat, in Argentina, meat, especially the cheaper (tougher) cuts, are grilled VERY slowly.
This will ensure that the meat does not get too hot and therefore the protein does not get tough. However, there is a BIG difference of cooking on an open grill and in a grill pan. If you cook in a grill pan, as I did here, you want the starting heat to be very high, This will prevent the juices to collect in the pan and steam your steak. It will create the maillard reaction, which will turn the outside of your steak into that beautiful, brown, crispy texture we so love on a well-cooked steak. Then you must turn down the heat in order to cook everything beyond that beautiful crust very slowly, without generating too much heat which would turn the juices into steam that will escape the steak and leave a dry, tough chunk of protein in your pan.
I cooked these babies very slowly for nearly two hours, after which they were still medium to medium well, and very juicy.
I served the ribs with spicy chimichurri and Asian style pickled cucumbers. ( Recipe for the cucumbers will be posted soon ).

Bon Appetit ! Disfrutar de su Carne !
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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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season rib's liberally with kosher salt, grill on all four sides, approximately, 30 minutes or until done to your liking

season rib’s liberal with kosher salt, grill on all four sides SLOWLY until done to your liking

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grill each side SLOWLY for approximately 20 minutes

grill each side SLOWLY for approximately 20 to 30 minutes, depending on the thickness of the ribs and the temperature of the pan

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almost…..

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Tira De Asado

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Grilled Beef Ribs

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Grilled Beef Rib’s, Spicy Chimichurri, Asian Style Pickled Cucumbers

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YEP 🙂

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Grilled Skirt Steak, Spicy Chimichurri, Greek Yogurt & Salad In Honey/Mustard Dressing

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Five minutes is all you need to prepare this great dinner.
Jamie Oliver, your ” Fifteen Minute Meals ” are taking too long !
(Just kidding, that’s one of the best cooking shows on tv right now) 🙂

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Bon Appetit ! Life is Good !
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Grilled Skirt Steak, Spicy chimichurri, Greek Yoghurt & Salad In Honey/Mustard Dressing

Grilled Skirt Steak, Spicy chimichurri, Greek Yogurt & Salad In Honey/Mustard Dressing

season steaks with sea salt, granulated garlic and freshly ground black papper

grill steak until desired temperature has been reached. remove from grill

grill steaks until desired temperature has been reached. remove from grill

meanwhile prep salad from romaine lettuce, tomatoes, onions, chopped cilantro and honey mustard dressing

arrange salad and steaks on serving platter, top steaks with spicy chimichurri and greek yoghurt

arrange salad and steaks on serving platter, top steaks with spicy chimichurri and greek yogurt

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Parrillada

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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 !
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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

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“Choripán Mariposa”

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South America’s culinary addition to the world of sandwiches, the Choripán, is without a doubt one of the oldest (ever since there was bread and sausage) and definitely one of the best.
No fuzz, just hearty, tasty, rustic goodyness.
Here is my version of this simple, great dish. Instead of a roll I used baguette with garlic butter. I also added tomatoes, horseradish and pickled banana peppers to the chorizo and chimichurri.
(All’s fair in my kitchen) 🙂

Buen Provecho ! Life is Good !
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Choripan

Toast or saute french bread in garlic butter

Grill or saute baguette with garlic butter

Add grilled/butterflied chorizo, tomato, banana peppers, horseradish and chimichurri

Choripan

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Arroz Fritto ” Carlos Ayala “

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This dish is dedicated to my dear friend Carlos, who is Argentinian and loves his chorizo and chimichurri 🙂

Tonight my cupboard and fridge were not exactly over stocked, so here is what I had and used to make this hearty, tasty dish:
Rice,
Argentinian chorizo,
Eggs
Scallions,
Bell peppers,
Garlic,
Onion,
Olive oil,
Chimichurri,
Kosher salt,
Cayenne pepper,

Saute the onion and garlic in olive oil until fragrant. Add the chorizo and saute until the onions and garlic start to turn golden. Add the peppers and scallions and saute for another minute. Remove, set aside. Wipe the pan ( or Wok) clean with a paper towel. Add more olive oil and saute rice until it starts to “pop”. Make a whole in the center of rice. Add a bit more oil. Scramble your whisked eggs until fairly dry. Mix with rice and sausage / vegetables, saute (stir fry) together for a few more minutes until rice is light, fluffy and fairly dry. To serve, top with more scallions and chimichurri .
And there you have it, ” the other fried rice ” :
” Argentinian Style Fried Rice A La Carlos Ayala ”
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