Arroz con Langostinos al Curry (Curried Rice with Shrimp)

This recipe comes from an old cookbook from Bogota, Colombia. I am translating it from Spanish. Continue reading

Advertisements

Chimichurri (Argentina)

chimichurri

This is a regular condiment on every table in Argentina. It is drizzled on everything from grilled meats to potatoes and vegetables. This is similar to a version I had in an Argentinean restaurant. Some versions also include red pepper flakes, so feel free to add them on occasion. Continue reading

Entrana (Argentinean Skirt Steak)

entrana

 

This is part of a traditional Argentinean Asado (BBQ). It couldn’t be easier to make this skirt steak. This is an extremely tasty and juicy cut of beef. Often, the fatty membrane is removed to make the meat more tender, but go ahead and leave it on – your steak will be more juicy as it acts like a shield to keep the juices in while cooking. Serve with a simple salad of lettuce, tomato, and onions dressed with a light vinaigrette and with chimichurri (my favorite is Chimichurri (Argentinean Parsley and Garlic Sauce)). Continue reading

Payagua Mascada (Paraguayan Tortillas)

Also called Lampreado or Lambreado. This dish was developed after the War of Paraguay, 1864-1870, against the Triple Alliance (Argentina, Brazil, and Uruguay). Typical Paraguayan food can be high in protein and calories because after the war food was scarce, so filling dishes with a high protein content were desirable. Serve with a light salad to lighten up.                            

Continue reading