Summer is here! Time to dust off the grill and get inspired. One of my favorite “themed” BBQs is inspired by the Argentine estancias. Although I don’t cook over an open fire pit, I can still achieve the same spirit of asado on my grill. Essentials for an estancia cookout: chorizo/sausage, flank steak, short ribs and lamb. Sides of simple salads and marinated veggies complement the rich meats. Of course, no BBQ is complete without sauce! The Argentines are famous for their chimichurri, a savory sauce of parsley, oregano, garlic and onion. Serve with a chilled glass of sangria, or a caipirinha the Brazilian classic. For dessert, try grilling sliced pineapple, or serve cold watermelon.
I found this recipe at http://www.asadoargentina.com/parsley-garlic-chimichurri-recipe/. It’s perfect!
1 large bunch of clean, dry flat leaf parsley
8 cloves of garlic, peeled
3 tablespoons minced onion
5 tablespoons distilled white vinegar
5 tablespoons water
1 teaspoon coarse salt
1/2 teaspoon dried oregano
1/2 to 1 teaspoon hot pepper flakes to taste
1/2 teaspoon freshly ground black pepper
1 cup extra virgin olive oil
Add parsley and garlic to food processor. Pulse until minced. Add remaining ingredients, except oil. Pulse until combined. Slowly add oil through chute. Pulse until mixed. Eat immediately, or refrigerate overnight.
[Via Asado Argentina]
I prepare this cocktail to taste…
Cachaça (sugar cane liquor)
Extra fine sugar (if you don’t have extra fine sugar, grind normal sugar in a food processor until fine)
Cut lime in half, then quarter. Muddle limes and 2-4 teaspoons of sugar in a glass until juices and oils are released. Add crushed ice. Pour 1+ shot of Cachaça into the glass. Stir and serve immediately.