Food, Argentina Style

Happy Labor Day everybody!  To celebrate, we are announcing the winning recipe in our Chimichurri in the Summer contest, just in time for you to use at your Labor Day BBQs. 

And the winner is Jean Stephens of Houston, Texas with her Steak & White Bean Salad recipe.  Congratulations and thanks for the recipe!

STEAK & WHITE BEAN SALAD
Serves 4

Ingredients:

2 skirt steaks (about 1 1/2 pounds, cleaned of silver skin)
2 cups dry white beans (soak in water 24 hours before cooking)
1 strip smoked bacon
1 yellow onion, cut in half
1 bunch scallions, sliced thinly
1 cup red teardrop tomatoes, halved
1 cup yellow teardrop tomatoes, halved
1 red pepper (roasted, peeled and julienned)
1 yellow pepper (roasted, peeled and julienned)
1 tablespoon Dijon mustard

Directions:

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We're halfway through the summer already!  The bad news is that we still have the hottest month of the year to get through.  But the good news is that there's still plenty of time for all those backyard BBQs.  And what better way to add some new flavor to your BBQ than with Chimichurri.

While the use of Chimichurri has spread throughout Latin and North America, it did, in fact, originate in Argentina.  The stories of its origin vary in some of the details, but the most well known involves an Irishman named Jimmy McMurry.  Jimmy McMurry was sympathetic to the cause of Argentine independence and was said to have actually first created the sauce while marching with Argentine troops in the 19th century.  The sauce became popular and the recipe passed on quickly.  However, the name "Jimmy McMurry" was difficult for the natives to pronounce and thus, "Chimichurri" resulted.  Today in Argentina, Chimichurri is most well known for its use in our BBQ (or Asado as we call it).  Typically, we take our favorite cut of beef, do a simple salt rub, throw it on the grill and then brush the Chimichurri on the beef as it grills.  How much you put on depends on your personal preference.  If you want a milder Chimichurri flavor to your beef, just brush some on right before your meat is done grilling.  If you want a stronger taste, brush it on your meat about halfway through and then again right before it's done. 

Another way Chimichurri is commonly used in Argentina is in Choripan.  Choripan is an Argentine style sausage sandwich (Argentine style sausage is a fresh sausage made with beef and pork).  The name comes from combining the Spanish word for sausage, "chorizo," with the Spanish word for bread, "pan".  Put the two together and you get "Choripan."  To make Choripan, simply grill your sausage and then toast a baguette (cut to size) directly on the grill, just enough to give it a little bit of a crunch on the outside.  Then you just put your sausage on the baguette, spread some Chimichurri directly on the sandwich (sometimes combined with a little bit of mayonnaise) and you've got a delicious Argentine favorite.

While Chimichurri has very traditional ways that it's used in Argentina, it also has an amazing versatility to it.  Although our Asado is typically grilled cuts of beef, Chimichurri works well with just about any kind of meat, including chicken, pork, lamb and seafood.  Whether you're brushing it on as you grill or using it as a marinade, the fresh Italian parsley, garlic and spices of Chimichurri add amazing flavor to all of your summer BBQs no matter what you want to grill.  I have also found that there are many different types of sausage that go very well with Chimichurri when making Choripan.  Whether it's fresh or smoked, beef, pork, chicken or even turkey, just substitute your favorite sausage and you'll still have an amazing sandwich.

Here are some alternatives for using Chimichurri at your next summer BBQ:

1.  Take your hamburgers to the next level by using Chimichurri.  You could put it right into the ground beef, brush it on your bun or add some to your mayonnaise.

2.  Like shrimp?  Then try Chimichurri marinated shrimp on the grill.  Just marinate shrimp in Chimichurri for 30 minutes to an hour.  Then, rub some oil on a cold grill, put the shrimp on skewers (either metal or water-soaked wooden ones) after marinating, and then just put your skewers directly on the grill over a medium heat, about 5 minutes on each side. 

3.  Try Chimichurri with your babyback ribs.  Just use the Chimichurri the same way you would use it with beef.  Do a simple salt rub on the ribs, throw them on the grill and brush the Chimichurri on the ribs as they cook over medium heat.

4.  How about grilled fish?  For firmer fish like salmon or fresh tuna (or fish with the skin on), you can put them directly on your grill if you keep a few tips in mind.  As with the shrimp, marinate the fish in Chimichurri for about 30 minutes to an hour and make sure to rub oil on a cold grill so the fish won't stick.  Also, turn the fish only once, as turning frequently will break it up, and cook over a medium heat so as not to overcook it.  Softer fish like red snapper or flounder do better on the grill if used in a wire grill basket.  

5.  Change up your potato salad by doing a Warm Red Potato and Italian Green Bean Salad.  Combine red potatoes, Italian green beans, some bacon for crunch and then drizzle with Chimichurri to taste.

6.  Instead of your typical baked beans, do a Chimichurri Lentil Salad.  Just combine cooked lentils and fresh cut tomatoes with Chimichurri.

7.  Use Chimichurri as a salad dressing on any of your savory summer salads.

8. Need a dipping sauce for bread for your guests to nibble on until the BBQ is served?  Use your Chimichurri! 

As you can see, because Chimichurri is so versatile and has such amazing flavor, the possibilities for your summer BBQ are endless!  Enter our Chimichurri in the Summer contest* by telling us how you use Chimichurri with your BBQ.  Send us your most creative BBQ recipes using Chimichurri by August 31, 2011, along with your name and contact information to info@luciasargentina.com.  One recipe will be selected as the most creative and will be posted on Sept. 2, 2011, just in time for your Labor Day BBQs.  The person who submits the winning recipe will win a FREE jar of our handcrafted Chimichurri.  So, start sending those Chimichurri ideas in now!

* Contest will end August 31, 2011.  One prize will be awarded during the duration of the contest and the limit is one prize for one winner.  Winner is selected solely at the discretion of Doherty Salguero Productions LLC, Lucia's Especialidades Argentina and is not subject to change after the winner has been posted.  Winner will be contacted via the e-mail used for his/her submission.  By entering the contest, each participant agrees to the use of their submission by Doherty Salguero Productions LLC, Lucia's Especialidades Argentina on (including but not limited to) their website, social media pages and other marketing media and materials.

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Thanks to everyone who was able to make it to my Empanada Demonstration this past weekend.  We had an amazing turnout!!  It was so much fun.  Check out the pictures on Notsuoh's Photography Stream (photography by Andrew Rebman) and on Kitchen Incubator's Facebook page.

For those of you who weren't able to make it and for anyone else who wants to learn how to make empanadas, following is everything that we covered in the demonstration:

EMPANADAS GAUCHAS - The empanada fillings that you find in Argentina vary widely across the different regions, but this variety of empanada is one of the most popular there.

3/4 lb. of coarsely ground beef

1 large yellow onion, chopped

2 hard boiled eggs, chopped

1/8 cup pitted green olives

1 tbsp. Spanish paprika

1/2 tbsp. cumin

1 tsp. red pepper flakes

Salt and white pepper to taste.

Chop the yellow onion and saute in a pan over medium to medium high heat in a little bit of vegetable oil until slightly tender.  Add the ground beef.  As the ground beef starts to brown, add the Spanish paprika, cumin, red pepper flakes, salt and white pepper.   Turn the heat down to simmer.  Let it simmer until the meat is cooked all the way through and the onion is completely transparent.  Remove your pan from the heat and add the eggs and olives.  Put the mixture in the refrigerator until you are ready to fill your empanadas.  By keeping the mixture cold, it will retain its moisture better as well as making it easier to manage when filling your empanadas.  Makes filling for approximately 12 traditional Argentine 2-bite empanadas.

EMPANADA DOUGH

2 cups all purpose flour

3/4 cup warm water

2 tbsp. lard or shortening

1 tsp. salt

Put flour into a large mixing bowl.  Add the lard first and work it into the flour.  Then add the water and salt.  Once the ingredients have mixed, put the dough on a clean, hard surface and work the dough until it is tender, approximately 10 minutes.  Cover and let it rest in the refrigerator for 10 minutes.  After the dough has set in the refrigerator, spread some flour onto a dry, clean surface and roll out the dough with a rolling pin to about a 1/16 in. thickness.  Then cut dough into circles, whatever size you choose.  The traditional Argentine 2-bite empanada is about 4 1/2 inches in diameter.

CLOSING THE EMPANADA

Put some flour onto a clean, dry surface and lay out your empanada discs.  Put some warm, salt water into a small cup.  Dip your finger into the water and trace the outside edge of each disc.  This will moisten the edges and make closing the empanada easier.  You can close your empanadas in one of three ways:  repulgue (rolling the edge of the dough over on itself repeatedly along the edge), artisanal (pinching the dough together repeatedly along the edge) or with a fork (making small fork impressions repeatedly along the edge of the dough).  Once your empanadas are closed, you can then either fry them or bake them, whichever you prefer.  To fry, you can use vegetable oil or lard, keeping the temperature at 350 degrees.  Fry your empanadas for about 3-5 minutes, until golden brown.  To bake your empanadas, lightly brush them with a simple egg wash and put them in a 350 degree oven for 7-10 minutes or until golden brown. 

The thing to remember about empanadas is their versatility.  You can not only adjust this recipe to your taste, but you can play around with many other different flavors for your fillings as well.  You can put just about anything in an empanada, both savory and sweet.  Just have fun with it and buen provecho!

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Eat, Pray, Love is the story of a woman who goes on a journey around the world in order to bring passion and meaning to her life.  Sounds amazing, doesn't it?  But, let's face it.  Most of us can't go off and spend months traveling around the world!

But that doesn't mean we can't find ways to bring passion and meaning to our own lives.  It just means a different kind of "journey":  one that starts right in your own home, a "journey" of discovery for both yourself and your family.  We can find new ways to reawaken our senses in our own lives if we take the time to pay attention.  And for me, the best place to start this "journey" is the same place the book starts:  THE FOOD!  In Argentina, my family always got together to eat at least once a week.  And I'm not talking about sitting at the table and just staring at each other or watching tv while we eat.  I'm talking about an event full of life and color!  We would cook asado or pasta together, paying attention as a family to the flavors of what we were creating.  We would sit outside and eat under the stars, talking passionately about life and love, savoring every detail about the food and our time together.

In this fast paced and busy world that we live in, it is so easy for our lives to feel flat and one-dimensional because we don't have time to pay attention to the details.  But, if we stop for a little while and make an effort to pay attention, then we can experience the fullness of life again right in our own homes.  When we go on vacation, we plan and dedicate time for it.  When we're traveling, we pay attention to all of the details around us, taking pictures and soaking it all in.  So, why not dedicate the same kind of time and attention to our own lives?  Try to dedicate time to not just eat together, but cook together as a family at least once a week.  Create a meal together, paying attention to all the flavors that your family loves.  Make up new family recipes or try different recipes from around the world.  Create a different atmosphere than just sitting at the regular dinner table:  set up a table outside, have a picnic on the grass or even inside on the floor, something different than the normal routine.  And spend the time savoring both the food and your time together.  Share with one another, listen to each other and pay attention to all of the small details of your experience.  Open yourself up to everything that's going on around you and breathe it all in.  When you can take the time to truly savor both the food and the time together, your experience will transcend beyond a simple meal together and you'll see the love and spiritual connection that you share with your family take on new life. 

So, you don't necessarily have to eat, pray and love your way around the world.  You can take a "journey" of your own without ever having to leave your home. Rediscover yourself and your family by taking the time to cook and eat together and by fully enjoying your time with each other.  Through food, you can make your life full of flavor!

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World Cup Soccer is here!  And like all good soccer fans around the world, I'm following my favorite team (Argentina, of course).  Soccer is more than just a game in Argentina.  It's a passion.  When your favorite team is playing, everything stops and everyone either goes to the game or watches it on TV.  If I wasn't watching Argentina play in the World Cup, I think my Argentine passport would probably be revoked!  

I know some of you are probably thinking, "Why is he talking about soccer?  This is a food blog."  Well, I'll tell you.  For Argentines, the food you eat at the game is just as important as cheering for your team.  Our favorites for soccer games:  Choripan and Pizza la Popular.  Without these and a cold Quilmes, the experience would not be the same.  I don't even think I could cheer as loud without these soccer game staples!

Choripan is Argentine sausage, grilled on the barbecue and served on bread.  My favorite way to eat it is with Chimichurri Sauce and mayonnaise.  And no game would feel complete without a salute to our Italian ancestry:  Pizza la Popular.  Pizza la Popular is actually a favorite in Argentina no matter where you go, from the soccer game to just walking around the marketplace.  It's a pizza with tomatoes, onions, extra sauce, a special blend of spices with a kick and crust on both the top and the bottom.  Traditionally, in Argentina, we don't put cheese on this pizza.  The combination of spices add so much flavor that it doesn't need cheese.  But we add cheese for our customers all the time.  In fact, we sold a version with cheese on it at the International Festival in Houston last year and people absolutely loved it!  What also makes this pizza different than others is the crust.  The crust is so light and airy that it doesn't even seem like you're eating two layers.  It almost melts in your mouth!

Needless to say, since the World Cup has started, I've been making lots of pizza and choripan, enjoying the full Argentine soccer experience here in the United States.  And it doesn't hurt that Argentina is undefeated so far!  Vamos Argentina!

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In Argentina, May 25 is known as Dia de la Revolucion de Mayo.  This year is the 200th anniversary of the first independent government in Argentina.  For people from Argentina, this day is like the Fourth of July is here.  I am going to enjoy this holiday with my family, cooking asado (traditional Argentine BBQ) and watching the many beautiful ceremonies on television.  Viva Argentina!

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I got to serve the General Consul from Argentina at a luncheon the other day in Houston.  What an honor it was to serve him.  I hope he enjoyed the Mini Pionono with Dulce de Leche & Marscapone.

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Welcome to my new blog about Argentine food!  I am Chef Diego and I am so excited to share my passion for cooking with you.  Look for another post soon!

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