http://www.foodnetwork.com/recipes/empanadas-argentinas-recipe.html
Empanadas Argentinas
(NOT SHOWN IN PICTURES, but that's just because it wasn't ready yet)
Recipe courtesy of Jorge Rodriguez
Total Time:
50 min
Prep:
20 min
Cook:
30 min
Yield:5 servings
Ingredients
1 tablespoon caul fat or any other type of fat
1 pound bottom round or sirloin, hand-chopped or ground
5 to 6 scallions, thinly sliced, white and green parts separated
1/2 cup seedless raisins
2 tablespoons dry oregano
1 tablespoon crushed red pepper
1 tablespoon ground cumin
2 tablespoons Spanish sweet paprika
Salt and pepper
2 roasted peppers, diced
Empanada dough discs*
10 green olives, pitted
3 eggs, hard boiled and sliced
Oil, for frying
ADD CHECKED ITEMS TO GROCERY LIST
Directions
In a large skillet, heat 1 tablespoon caul fat. Add the chopped meat and white scallion slices, and saute until slightly browned. Add raisins and spices and cook until meat is cooked through. Stir in green scallion slices and roasted peppers. Let mixture cool.
Fill empanada discs with meat, add 1 olive and 1 slice of egg. Seal the empanada.
Preheat oil in a deep sauce pot fitted with a frying thermometer to 375 degrees F. Deep fry the empanadas in the oil for about 3 minutes. Remove from oil with slotted spoon. Drain on paper towels.
*Available frozen at specialty markets.
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http://www.foodandwine.com/recipes/traditional-chimichurri
Traditional Chimichurri
Michelle Bernstein's mother taught her how to make this recipe when she was five years old because it is such an essential part of Argentinean cuisine; a bowl of chimichurri can be found on every dinner table. In her home base of Miami, the award-winning chef is known for her expert cooking with Latin flavors. Super tasty, traditional and incredibly easy to make, her recipe features fresh parsley, garlic and tangy vinegar. It gets an extra kick from oregano and crushed red pepper. Chimichurri is typically served with
steak, but it's also great on smoky grilled fish and chicken.
INGREDIENTS
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 4 large garlic cloves, minced (2 1/2 tablespoons)
- 2 tablespoons oregano leaves
- 2 teaspoons crushed red pepper
- Kosher salt and freshly ground pepper
- 1/2 cup extra-virgin olive oil
INSTRUCTIONS
In a food processor, combine the parsley, vinegar, garlic, oregano and crushed red pepper. Process until smooth; season with salt and pepper. Transfer the sauce to a bowl and pour the olive oil over the mixture. Let stand for at least 20 minutes.
MAKE AHEAD
The chimichurri can be refrigerated overnight. Bring to room temperature before serving.
SERVE WITH
This traditional chimichurri recipe is incredibly versatile. Serve it over beautifully charred steaks or as a sauce for a mixed grill. It's also perfect with
grilled chicken or
seared tuna.
SUGGESTED PAIRING
Chimichurri sauce originated in Argentina as a complement to the country's great grass-fed beef; similarly, a smoky Argentine Malbec will make a great partner to grilled steaks topped with this expert sauce.
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http://southamericanfood.about.com/od/maincourses/r/Milanesa-Napolitana-Argentinian-Fried-Steak-Italian-Style.htm
Milanesa Napolitana - Argentinian Fried Steak, Italian-style
Milanesa napolitana is a variation on the breaded fried steak called
milanesa that is popular in Argentina and Uruguay.
Milanesa a la Napolitana does not originate from Milan or Naples - it's thought to have been invented in the 1940's at a Buenos Aires restaurant called “Nápoli”.
Milanesa napolitana is similar to veal parmesan, but with South American touches - after the steak is breaded and fried, it's topped with a slice of ham, tomato sauce, and melted mozzarella cheese, and served with french fries. Leftovers make great sandwiches, especially when paired with a soft but crusty roll.
INGREDIENTS
- 4 thinly sliced skillet steaks, such as top round
- 3 eggs
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 cups fresh bread crumbs
- 1/4 cup grated parmesan cheese
- 2 cloves garlic, finely minced
- 1/3 cup olive oil or vegetable oil
- 1/2 cup tomato sauce
- 4 sliced of deli ham
- 1 cup grated Mozzarella cheese
- 1 teaspoon Italian seasoning or oregano
PREPARATION
- Place the eggs in a shallow bowl or pan, and whisk them together with the oregano and some salt and pepper.
Stir the parmesan cheese and garlic into the bread crumbs and place them in another shallow pan.
Dip the steaks first in the egg mixture, then in the bread crumbs, coating them well with the crumbs.
Heat the olive oil in a heavy skillet, and cook steaks for several minutes on each side, until golden brown and crispy. Drain steaks on paper towels.
Place steaks on a baking sheet. Turn on oven broiler. Top each steak with a slice of ham, 2-3 tablespoons tomato sauce, and 1/4 cup grated Mozzarella cheese. Sprinkle Italian seasoning over the cheese and place steaks under broiler until cheese melts.
Serve warm, with fries.
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Tomates Rellenos con Arroz
Rice-Stuffed Tomatoes
1 cup white rice
salt, to taste
1 cup fresh or frozen peas
2 tablespoons mayonnaise
1 egg, hard-boiled and chopped
1 tablespoon dried parsley
juice of one lemon
8 tomatoes, tops and insides removed
8 green olives, for garnish
Cook the rice according to instructions on bag. (1 cup rice, 2 cups water, salt. Bring the water to a boil in a medium stock pot, add rice and salt, and cover the pot. Reduce heat to low and cook for about 20 minutes, or until water has absorbed.)
Meanwhile, warm the peas in a small stock pot with some water, and drain. Let cool.
Remove the rice to a bowl to cool, and add in the peas, mayonnaise, parsley, chopped hard-boiled egg, lemon juice and salt to taste. Stir until well combined. Fill the cavities of the tomatoes with the rice, garnish with the green olives, and refrigerate until serving.
