Author
Ingredients:
- Vegetables to taste
- chimichurri sauce
PREPARATION:
- Cut all the vegetables into slices and then put them in the oven with oil and salt. Bake at 200 degrees until golden.
- We serve with chimichurri points.
Category: Chimichurri Sauce
01
Aug
Aug
01
Aug
Aug
Author
Ingredients:
- Pork ribs
- Corn
- Beef broth
- V.Tinto
- Vegetables to taste
- Butter
- chimichurri sauce
PREPARATION:
- In a saucepan we brown the ribs together with the vegetables, once golden add broth and red wine, cover and let cook 45 min.
- After 45 minutes we remove the meat and vegetables, with the remaining broth we reduce in half and mount with butter until thick.
- In the meantime we ripped the flesh from the ribs. Once the meat is removed add the sauce.
- At the time of to stamp we mark the grilled corn cobs and serve together with the meat and chimicurri.
01
Aug
Aug
Author
Ingredients:
- Corn Flour
- Wheat flour
- Hummus (chickpeas, lemon, salt pepper, garlic, cumin and olive oil)
- Coriander
- Aove
- chimichurri sauce
PREPARATION:
- For the cakes we put for every 3 parts of corn a wheat, we incorporate salt and lukewarm water until finding a texture wet but resistant.
- To make them suffoliated we make a ball and we crush them lomas finely possible, then we fry in abundant oil to 180º until it suffers (we move the pan to be cooled by above)
- For the hummus we put all the ingredients in a blender and ready.
- To stamp placing a portion of hummus in the base, we decorate with croutons and cilantro.
24
Oct
Oct
INGREDIENTS (SERVES 4)
- 8 pork ribs
- 4 strips of skirt steak
- 4 chicken drumsticks
- 4 skewers (optional)
- Salt (coarse is best)
- Chimichurri sauce
INSTRUCTIONS
After firing up the grill, remove the meat from the fridge to reach room temperature. 30 minutes should be sufficient.
Once the coal is ready, place all of the meat on the grill. Let it brown on one side and then turn it over.
Now rub salt all over the meat heavily if using coarse salt (we can easily remove it later) and moderately if using fine salt or cooking salt. Let it brown on the bottom.
Once the meat is ready, if using coarse salt, we remove it. To do this, firmly grip the meat with a pair of tongs and lightly bump it against the grill rack. Place it on a (preferably clay) dish.
If the meat is too brown on the outside but slightly uncooked inside, cover with another dish or aluminium foil for a few minutes. It will finish cooking in the heat.
Serve directly on the dish and cover with the chimichurri sauce or serve in a bowl so the guests may help themselves.