ARGENTINA-Recipes

Here are the Recipes for this week!

Higos Envueltos en Prosciutto(Frigs wrapped in Prosciutto)

Ingredients

8 Tiger Figs
8 Slices of Prosciutto
4 oz Goat Cheese
1 Tablespoon Honey
1 Tablespoon Extra Virgin Olive Oil
1 Tablespoon Balsamic Vinegar of Modena
Salt and Pepper to Taste

Preheat Oven to 400 Degrees. Cut the figs in half and place a smear of goat cheese on fig, enough to cover one side. Wrap a slice of prosciutto around each fig half, with the ends of the prosciutto overlapping. Place each wrapped fig on the baking sheet. Drizzle each fig with Honey, Extra Virgin Olive Oil,  Salt and Pepper.

Cook the figs until the prosciutto is brown and crispy, 4 to 5 minutes. Serve warm.

Steak and Chimichurri Sauce

Ingredients

1 lb New York Strip Steak or Ribeye
Salt and Pepper to Taste

1. Season the steaks generously with coarse salt. Place the steaks on the grill, directly over the coals (high heat) and sear them, 5 minutes on each side.

2. Move the steaks to the side slightly, so that they are not directly over the coals, and cook at medium-high heat for 6 to 8 minutes more on each side, or until desired doneness.

3. Remove from heat and let rest 5 minutes before serving.

Dina's Tip*-Let meat rest for 10  minutes in a warm place. When one surface of the meat hits the hot grill, the juices in that surface are forced away towards the center, increasing the concentration of moisture in the middle of the steak. Once the steak gets flipped over, the same thing happens on the other side. The center of the steak becomes supersaturated with liquid—there's more liquid in there than it can hold on to—so when you slice it open, all that extra liquid pours out. Letting the steak rest allows all of the liquid that was  forced out of the edges and into the center time to migrate back out to the edges so your steaks will be very juicy!

Chimichurri Sauce

Ingredients

• 1 cup lightly packed chopped flat leaf "Italian" parsley

3 to 5 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon freshly ground pepper

1/2 teaspoon chili pepper flakes

2 tablespoons fresh oregano leaves (optional)

2 tablespoons shallot or onion, minced

3/4 cup vegetable or olive oil

3 tablespoons sherry wine vinegar, or red wine vinegar

3 tablespoons lemon juice

1. Pulse the garlic and onion in the food processor until finely chopped.
   
   
2. Add the parsley, cilantro, and oregano  and pulse briefly, until finely chopped.
   
   
3. Transfer the mixture to a separate bowl. Add the olive oil, lime juice, and vinegar, and stir. (Adding the liquids outside of the blender gives the chimichurri the correct texture. You don't want the herbs to be completely puréed, just finely chopped).
   
   
4. Season with salt and red pepper flakes to taste.
   
   
5. Store in the refrigerator until ready to serve.

Recipe courtesy of Marian Blazes
Panqueques de with Dulce de Leche

Ingredients

1 Can Dulce de Leche
1 cup all-purpose flour
2/3 cup cold whole milk
2/3 cup cold water
3 eggs, lightly beaten
¼ teaspoon salt
3 tablespoons butter, melted [plus 1 tablespoon to grease the pan]
powdered sugar

1. Mix the flour, sugar and salt. Sift the mix with a sieve and add the eggs and yolk using an electric beater or mixer.

2. Mix the milk with the water and slowly add to the preparation. Let the dough rest for about 20 minutes.

3. Heat a Teflon pan (6 inch diameter) and put a little piece of butter to melt. Add a scoop of pancake dough to the pan while turning it in order to cover the pan’s surface without leaving any holes on it. The pancake must be cooked on both sides: to turn it around use a Teflon spatula.
Renew the butter on the pan every 2 or 3 pancakes have been cooked to avoid them sticking on the pan.

4. Once the pancake is rolled, fill with Dulce de Leche and finish with sprinkling powdered sugar on top.
Recipe courtesy of Buenos Aires Foodies

Bon Appetit!!!