What are those delicious little link sausages called that you can find at most barbeques in Argentina, por favor.
A barbeque in Argentina is called, among other things, a cook out in the US. Barbeques in the US are cookouts but the food is prepared with barbeque sauce.
I prefer Argentine barbeques.
barbeque's are a tradition in the US on the 4th of July.
I have been in Argentina on the fourth and celebrated with Argentine friends who helped with the festivities.
Happy fourth of July to all who celebrate it.
Yes, the cuts are different in the US and Argentina.
i love a good t-bone steak. For those who don't already know, a t-bone steak is what it sounds like, a slice of beef that has the bone cut in a way that it makes a t. On one side of the cut is a very tender and tasty piece of meat and on the other the taste is the same but it is not as tender. You have to take the good with the bad.
I was not able to find t-bones in the food stores when I was there. But we often grilled a cut of beef they call lomo that was delicious and extremly tender.
Eventually I was able to get one of the local buthers to understand how to make a t-bone cut. When he finished he pointed to the tender tasty side and said, "lomo".
I had been getting the best cut of the t-bone all along without having to buy the bone or the less tender cut.
Wow, I miss Argentina
There is a small town around 3 hours by bus south east of Buenos Aires that is typical of many other great little places in Argentina. i had the pleasure of eating at a small restaurant there. The people speak no english but that is not a problem. They have a limited menu and it is all good.
I plan to go back there soon.
You are all invited to join me.
I love so called barbecues in Argentina.
Although they are not the same as in the US the concept is the same, delicious meat cooked over a grill.
And chimichurri is delicious.
I miss them and look forward to being back in the land of the gaucho soon.
I have seen someone make the delicious looking green sauce on t.v.-the Italians make something very much like it. I am now starving after looking at those gorgeous sides of beef-I only buy the best beef-hate the crap quality but only eat it about once a week.
hugs, steffi that is a steak!
Parrilla, pizza and pasta are the mainstays of Argentine cuisine, whether at home or when eating out. The parrilla is simply a barbecue, the national dish, served at special restaurants known as parrillas. Usually there's a set menu, the parrillada , but the establishments themselves vary enormously. At many, especially in big cities, the decor is stylish, the staff laid-back and the crockery delicate, and the meat is served daintily on a platter. Elsewhere, especially in smaller, provincial towns, parrillas are more basic joints, where you're served by burly, sweaty-browed waiters, who spend all their time grilling and carving huge hunks of flesh and hurling them onto your plate. Sometimes it seems as if everything's being done to stop you ever getting your teeth into a juicy tenderloin. Traditionally you start off by eating the offal before moving on to the choicer cuts but don't be put off - you can choose to skip these delicacies and head straight for the steaks and fillets. Either way, these places are not for the faint-hearted: everything comes with heaps of salads and mountains of chips. But the meat is invariably fabulous.
Mass immigration from Italy since the middle of the nineteenth century has had a profound influence on the food and drink in Argentina and the abundance of fresh pasta ( pasta casera ) is just one example of that. The fillings tend to be a little unexciting (lots of cheese, including ricotta, but seldom meat) and the sauces are not exactly memorable (mostly tomato and onion), and the pasta tends to be cooked beyond al dente , yet it's a reliable staple and rarely downright bad. Very convincing parmesan- and roquefort-style cheeses are both produced in Argentina, and are often used in sauces.
Pizzas are very good on the whole, though the toppings tend to lack originality. One popular ingredient will be unfamiliar to visitors - the palm-heart ( palmito ), a sweet, crunchy vegetable resembling something between asparagus and celery, is regularly used as a garnish. Argentine pizzas are nearly always of the thick-crust variety, wood-oven baked and very big, and meant to be divided between a number of diners. You might see some people liberally squirting ketchup or mayonnaise onto pizzas to liven them up, or perhaps Argentina's national condiment, salsa golf , a shocking-pink mixture of mayonnaise and tomato ketchup. Takeaway pizzerias are a thriving business all across the country.
Asado (from asar , to roast) originally referred to a particular cut of beef, the brisket, meant to be slowly grilled or roasted, but now refers to the barbecue as a process and a rite; the Sunday asado is a sacrosanct male preserve, the pride of the true host, the length and breadth of the country. Since barbecues are an integral part of life in Argentina - and some of your best meals will be had at parrillas , restaurants specializing in barbecued food - it's good to know your way around the special vocabulary of beef-eating, especially as in Argentina beef isn't cut in the same way as in the rest of the world, although the cuts most resemble the British ones, sliced through bone and muscle rather than across them.
The first thing to note is that Argentines like their meat well done ( cocido ), and indeed some cuts are better cooked through. If you prefer your meat medium, ask for a punto , and for rare - which you'll really have to insist upon to get - it's jugoso . Before you get to the steaks, you'll be offered achuras , or offal, and different types of sausage. Chorizos are excellent beef sausages while morcilla , the blood sausage, is an acquired taste. Sometimes provoletta , slices of provolone cheese, grilled on the barbecue till they're crispy on the edges, will be on the menu. Otherwise, it's beef all the way.
After these "appetizers" - which you can always skip, since Argentine parrillas are much more meat-generous than their Brazilian counterparts - you move on to the asado cut, followed by the tira de asado (aka costillar or asado a secas ) - ribs. There's not much meat on them but they explode with a meaty taste. Next is the muscly but delicious flank, or vacío . But save some room for the prime cuts: bife ancho is entrecôte; bife angosto or lomito is the sirloin (referred to as medallones when cut into slices); cuadril is a lump of rumpsteak, often preferred by home barbecue masters; lomo , one of the luxury cuts andoften kept in reserve, is fillet steak; bife de chorizo (not to be confused with chorizo the sausage) is what the French call a pavé , a slab of meat, cut from either the sirloin or entrecôte. The entraña , a muscly cut from inside the beast, is a love-it-or-hate it cut, but aficionados claim it's the main delicacy in an asado . Rarely barbecued, the peceto is a tender lump of flesh often braised ( estufado ) and served on top of pasta, roasted with potatoes ( peceto al horno con papas ) or sliced cold for making vittel tonné .
Although mustard ( mostaza ) is usually available, the lightly salted meat is usually best served with nothing on it, but the traditional condiments are chimichurri , olive oil shaken in a bottle with salt, garlic, chilli pepper, vinegar and bayleaf, and salsa criolla , similar but with onion and tomato as well - everyone jealously guards their secret formulae for both these "magic" dressings.
1 white sea bass (corvina)
200 g. butter
5 lemons' juice
Salt, pepper, laurel, marjoram
Open the fish at its back instead of the belly. Take out all the entrails and wash it. It is not necessary to remove the scales. Put the corvina over the grill on the scales side, make sure the heat is mellow.
Meanwhile, melt the butter and add the lemon juice, the triturated garlic and the spices. Use the resulting sauce to varnish the fish while it's being roasted.
Do not turn over the fish. When the skin gets separated from the flesh it means it is ready to enjoy.
2medtomatoes finely chopped1medonion finely chopped1xred or yellow bell pepper finely chopped1/2xgreen bell pepper finely chopped1xgarlic clove minced2tblolive oil1/4cupchopped cilantro Salt and freshly ground pepper4lbskirt steak
Ingredients:1lrgbunch flat-leaf parsley washed, stemmed and dried8xcloves garlic peeled3tblminced onion5tbldistilled white vinegar or more to taste5tblwater1tspcoarse salt (kosher or sea)1/2tspdried oregano1/2tsphot pepper flakes (to 1 tsp.) or to taste1/2tspfreshly ground black pepper1cupextra-virgin olive oil
- Finely chop parsley and garlic in a food processor. Add onion, vinegar, water, salt, oregano, pepper flakes and black pepper; process in brief bursts until salt crystals dissolve. With processor running, add oil in a thin stream. Don't overprocess; chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar if needed.
- Chimichurri is quick to make, so I usually prepare it as I need it. If you choose to store it, transfer it to a jar, cover, and refrigerate. It will keep for several weeks, but it loses its bright green color in a day or two. Be sure to taste and reseason before serving.
- Yield: 2 cups; 6 to 8 servings.
- NOTES : This classic sauce is a natural with beef, grilled chicken and pork.
6xgarlic cloves - (to 7) chopped very fine1/2cupchopped fresh parsley1/2cuporegano1/4cupred dried pepper (the Italian type)1cupboiling water1/2cupwhite vinegar1/2cupolive oil Salt to taste Freshly-ground black pepper to taste
· Mix the ingredients in the above order and then (when it cools) put in a closed jar (an empty mayionnaise jar is perfect for that) and store in the refrigerator for at least 12 hours.
· It's perfect if you prepare the recipe one or two days before the BBQ !! It can be stored in the refrigerator for 10 or 15 days. You can put it on the meat or on the chicken before cooking for a stronger flavor or you can put the sauce on the meat after cooking for a milder flavor.