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

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Menu Development
beau rivage resort blended burger

Stealth health is so 1998. When author Evelyn Tribole’s original book on sneaking healthy add-ons into meals was published nearly 20 years ago, there may have been a genuine nutrition need to fill. But as today’s diners are increasingly requesting more produce at the center of the plate, another need has taken the lead: a desire for creativity. Here’s how operators are openly blending meat with other ingredients—or eliminating animal products entirely—to take protein to another level.

In April, dining halls at Yale University in New Haven, Conn., began offering the Beyond Burger, a...

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

FSD Resources