So, a couple of weeks ago, the bf and I made this amzing meal for a few friends. As many of you know, cooking is one of my favorite things to do. With Labor Day coming up, I thought I'd share this Latin grill inspired menu it with you. Some of the recipes require a bit of effort (and an ice cream maker), but some are wonderfully simple and elegant. The best part of this menu is that all the cooking during the meal is done on the grill, so you can hang out with friends.
PARILLA DE AGOSTOWINE: CONCHA Y TORO TERRUNYO CARMENERE '03 ~ $27 or CONCHA Y TORO CARMENERE DIABLO '04 ~ $10
These are both excellent Chilean wines. I've had the cheaper one before and it's amazing- smoky, juicy, bold enough to stand up to the grilled meats ahead.
Bev Mo has the Diablo
Assesment: Nobody brought either of these wines, but I've had the Diablo before and it's amazing.
CHARRED SQUID AND CONCH BULJOL WITH "SOUSED" GREEN FIGS AND TOMATO CHOKHA COULIS
Buljol, a popular Trinidadian breakfast dish, is a cold salad made from salted codfish. In this Trini-fusion version, we substitute squid and locally abundant conch and adds green "figs" (green bananas, called by their local name, and "soused," or pickled, a traditional cooking method). The dish is finished with the tomato chokha, a local sauce.
Recipe
Assesment: We couldn't find conch for the life of us and just substituted it with more squid. This dish has a lot of elements and was the bf's favorite. It's really stunning, though if you use small green figs, you may want to throw in an extra one or two and adjust the recipe accordingly.
GRILLED SWEETBREADS WITH CHIMICHURRI SAUCE AND ASH-ROASTED BATATAS WITH LIME-CUMIN BUTTER
A complete contrast to the salad, the Argentinian grilled sweetbreads and batatas are simple, hot and savory--the essence of asado.
Recipe: Grilled Sweetbreads
Recipe: Chimichurri Sauce
Recipe: Ash-Roasted Batatas with Lime Cumin Butter
Assesment: Sweetbreads smell awful when you boil them, but once they were grilled, they were delicious. Like a cross between pate and meat. We couldn't find batatas, so we used yams covered in foil and thrown on the grill. They charred nicely and the sweetness went well with the lime cumin butter (which is amazing and would go great on corn on the cob too).
COLD-FIRED GAZPACHO SORBET WITH APPLE ASPIC
Here is the showstopper. Roasted tomatoes and bell peppers, seared on the grill are transformed into a creamy, smooth and frozen gazpacho sorbet. Smoke and fire becomes something cool and refined. This luscious coral-colored sorbet, adapted from a recipe by chef Sergio López Domínguez, of Tragabuches restaurant, in Ronda, looks stunning served over a bed of diced apple aspic and drizzled with caramelized balsamic vinegar.
Recipe
Assesment: This was my favorite dish, both in presentation and flavor. Even though aspic the apic is really just apple juice Jell-O, it looks so classy. It was incredibly tasty and if you have an ice cream maker, it's not too hard to make.
CAIPIRINHA
As we leave the formality of the opening courses behind, we loosen things up with Brasil's national drink. This is a barbecue after all.
Recipe
Assesment: Needs a lot of sugar to be palatable.
SKIRT STEAK ASADO
The heart of grilling is transfering the fire into the flesh of the thing you are cooking. Served with Chimichurri sauce and grilled in a simple preparation, skirt steak takes on the romance and flavor of the flame. (Too much Iron Chef makes me talk like this)
Assesment: This was a huge hit and is super easy to make. Get a skirt steak, rub it in olive oil, salt and pepper. Grill it. Let it sit for a minute. Carve it. Serve with chimichurri sauce.
GRILLED POUND CAKE WITH PINEAPPLE SALSA AND TEQUILA WHIPPED CREAM
There's nothing like a quick sizzle on the grill to transform ordinary pound cake into a singular, even extraordinary dessert. Paired here with a pineapple salsa that's intensified with an unexpected addition of jalapeño peppers and topped with tequila scented whipped cream, the final dish in our Grill of August will be a memorable one.
Recipe
Salsa Recipe
Assesment: I could have tequila whipped cream as a dessert alone. Another simple dish that looks comlicated, the hot and sweet combo is a winner. Don't seed the jalepeno's btw, all but the most sensitive person will be able to take the mild heat, which is cut by the whipped cream, anyway.
So, a couple of weeks ago, the bf and I made this amzing meal for a few friends. As many of you know, cooking is one of my favorite things to do. With Labor Day coming up, I thought I'd share this Latin grill inspired menu it with you. Some of the recipes require a bit of effort (and an ice cream maker), but some are wonderfully simple and elegant. The best part of this menu is that all the cooking during the meal is done on the grill, so you can hang out with friends.