Around The World: Argentina

Recipes

Written by Elke Probkevitz

Thursday, 27 January 2011 13:37

A great way to learn about a countryâ€™s culture is through the cuisine. Argentinean cuisine is all about the beef. The country consumes more beef than any other and raises more than 4 percent of the worldâ€™s cattle. Beef comes in many forms and is cooked to perfection using a wide variety of techniques, but most commonly grilled.

Since Argentina lies in the Southern Hemisphere, its seasons are reversed, making the winter months May through August. The grassy plains (pampas) of eastern Argentina is where the cattle are free to roam, and cowboys, known as gauchos, grill steaks over open fires. Inspired by the cowboyâ€™s rustic dining, it has become tradition to grill in Argentinean homes on the weekends. Families get together and invite guests to have all-day barbecues, known as asados, grilling a variety of cuts of beef in large quantities.

Steakhouses (parillas) can be found throughout Argentina. They serve many different cuts of beef, all tender and delicious, and mostly grass-fed beef. Many of the dishes contain meat of some sort cooked in different ways. Mixed-grill dishes of steak and other cuts of meat (parillada), grilled steaks (churassco), and stews made of meat, potatoes, sweet potatoes, and corn on the cob (carbonada) are all popular dishes on steakhouse menus.

Milanesa is a battered and fried thin piece of steak served on bread in a sandwich, and empenadas are little meat pies that are portable enough to be eaten as a snack or served as appetizers at a party. The pastry dough can be filled with any number of ingredients, and they even come in dessert varieties with sweet fruit fillings.

Other than the beef, the Italian and Spanish influence can be seen throughout Argentina. Homemade pastas and pizza can be found almost everywhere. They are well made and inexpensive. A popular condiment in Argentina, traditionally served with steak, is chimichurri. It is made of herbs, garlic, and vinegar and adds a fresh, acidic punch to rich, heavy dishes.

Near the lake regions of Argentina, trout is a specialty. It is served fresh with a variety of seasonings and sauces, a healthy lighter alternative to the heavy meats.

As far as desserts go, dulce de leche can be found in everything from cakes and pies, over ice cream or pancakes, and even spread on bread. It is a sweet caramel-like pudding that can be eaten alone and goes with everything. Italian-style ice creams and pastries can also be found everywhere to satisfy a sweet tooth.

If you canâ€™t travel the world, you can bring a piece of Argentina into your home with some of these native dishes.

Skirt Steak with Chimichurri Sauce

Ingredients:

1 1/2 lb. trimmed skirt steak
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh parsley
1/2 tsp. salt
1/4 cup white vinegar
1/3 cup olive oil
1/4 tsp. cayenne pepper

Directions:

Preheat broiler and pat steak dry. Mix cumin, coriander, and pepper in small bowl. Rub mixture onto both sides of steak. Broil steak 4 inches from heat for 6 minutes on each side. Transfer to cutting board and let rest 5 minutes.

Meanwhile, turn on food processor fitted with metal blade and add garlic to chop. Add cilantro, parsley, vinegar, salt, oil, and cayenne; pulse till herbs are finely chopped. Thinly slice steak at 45-degree angle and serve with sauce.

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