Argentine cuisine certainly sticks out from the Latin American pack due to the enormous European influence over and immigration to the area. Foods there strongly resemble that of the Spanish, Italian, and French meshed with an Argentine approach to cooking and life—heartiness and fullness make the world go round. Remarkably different from most other Latin American foods, Argentines shy away from spice, despise it actually, but satisfaction is found in their chimichurries- usually a green sauce but sometimes red, chimichurri is composed of freshly chopped herbs, garlic, a little oil, and pepper and found slathered over meats (of which there are many enjoyed in Argentina). Beef production here shines brightly and its role in Argentine cuisine is highlighted throughout the class. We’ll maneuver through the world of Argentina’s three staples—meat, chimichurri, and of course red wine and bring out the inner asadero in all of us. We’ll play with the various ideas of fusion chimichurris, showing how to keep the concept intact while expanding the range of our flavors! We will move around the world in order to enjoy some of the best summer red wines that pair perfectly with grilled meats and herb sauces!
Recipes: Lamb Chops with Lemon Mint Chimichurri & Grilled Minted Parsnips; Grilled Flank Steak, Potato Wedges, Grilled Onions, & Classic Argentine Chimichurri; Garlic Shredded Beef & Potato Empanadas with Red Chili Parsley Chimichurri & Cilantro Chimichurri, Grilled Stone Fruit with Lavender, White Balsamic Chimichurri and Sweet Cream
Class Notes: Perfect the various styles of Argentina’s boldest condiment- Chimichurri and learn how to choose summer red wines!