Parrillada Argentina

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
2

A real meat-and-potatoes meal, Argentinian style. This savory combination of slow cooked ingredients yields perfection on a plate.

Ingredients

8 oz. sirloin
8 oz. short ribs
1 jar prepared chimichurri
2 lamb chops (2 oz. each)
1 sweet longanisa sausage
3 oz. sweetbread
Mushroom Escabeche, and
Papas Chorreadas (recipes follow)

Mushroom Escabeche:
1⁄2 lb. button mushrooms, stems trimmed (leave whole)
1⁄2 lb. cremini mushrooms, stems trimmed, cut into wheel shapes
1⁄4 lb. shiitake mushrooms, stems trimmed, cut into inch-thick matchsticks
1⁄2 red onion, cut into thin strips
1⁄4 cup red wine vinegar
1⁄4 cup fresh orange juice
1 tbsp. fresh lime juice
1⁄4 cup balsamic vinegar
1⁄2 cup extra virgin olive oil
1⁄4 cup kosher salt
1 tbsp. sugar
1 tbsp. chile caribe
1 tbsp. chopped garlic
1⁄4 cup Italian parsley chiffonade

Papas Chorreadas:
1⁄2 lb. each “D” size purple, red, and yellow potatoes
1 tsp. dried thyme
2 tbsp. salt
3 bay leaves
1⁄2 cup thinly sliced
Spanish onion
2 cups canned diced tomatoes
1 tsp. Mexican oregano
1 tbsp. salt
1 tsp. chopped Italian parsley
8 oz. queso fresco
 

Steps

1. Marinate sirloin and short ribs overnight in 5 tbsp. chimichurri. Grill all meats
over a low fire until cooked (medium well for ribs, sweetbreads, and sausage).

2. Serve with chimichurri, Mushroom Escabeche, and Papas Chorreadas.

Mushroom Escabeche:

1. Grill mushrooms over moderate heat, turning until evenly browned.

2. In a nonreactive bowl, whisk together remaining ingredients, dissolving salt and sugar. Completely fill several clean jars with mushroom mixture, being sure not to touch the inside of the jars; marinate at least 2 days (mushrooms will keep well for up to 1 month, as long as a stainless steel spoon is used to remove them).

3. To order, drain and serve.

Papas Chorreadas:

1. Cover potatoes, thyme, salt, and bay leaves with water and simmer until fork-tender. Drain.

2. Sauté onion until semi-soft, then add tomatoes, oregano, and salt. Stew over medium heat for 20 min. Add potatoes and parsley, and cook 10 more min.  Top with crumbled queso fresco and serve immediately.
 

Source: Recipe from Chef Guillermo Pernot

More From FoodService Director

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

Industry News & Opinion

Students at the University of Virginia will soon be able to use part of their meal plans to buy fresh food grown locally, the result of a new partnership between the school and Greens to Grounds, a nonprofit organization run by students.

Starting in the fall, students will be able to use their meal plan “Plus Dollars” to purchase premade food boxes from Greens to Grounds. The boxes, which come in “snack” or “produce” options, contain a variety of vegetables and fruits with a different weekly menu. The packages typically cost no more than $10, and students will be able to place box...

Industry News & Opinion

The USDA analyzed the efficacy of using Medicaid data to certify students for free or reduced-price lunch, a provision included in the Healthy, Hunger-Free Kids Act of 2010. Participating states and districts reported conflicting data on changes in the percentage of students certified, number of meals served, federal reimbursements and certification costs.

The method is used as an alternative to household applications and data matching with other public benefit programs to streamline the certification of more low-income students. The program was first piloted statewide in Kentucky...

Ideas and Innovation
kids students cafeteria line

While summer feeding programs are commonplace in school districts across the country, foodservice operators still struggle to get the word out and kids in.

Many districts are scaling back or discontinuing their summer feeding programs due to low participation, citing staffing costs and other issues that make it difficult to break even and provide a profitable program.

“We need to find a way to encourage that participation,” Tom Freitas—foodservice director for Traverse City Area Public Schools in Traverse City, Mich.—told Record Eagle News . “We are open to ideas as long as...

FSD Resources