Sunday, October 17, 2010

Home Cooking: BBQ Rib Eye Steak Sliders with Spicy Fries


Rib-eye weekend continues. Quick and easy rib-eye steak sliders with spicy french fries.

Sliders are grilled rib eye, cut into small pieces. Drizzled with BBQ sauce, topped with chives and on a bed of caramelized onions and roasted red pepper.

The fries are pretty simple too: razor thin garlic, onion powder, cayenne and black pepper, paprika, salt and a pinch of thyme.

Ojo de Bife - Matarife

There's a need every so often to mix things up when going to a parrilla. So rather than ordering Meat A and Side dish B, I'll try one of the entrees on the menu.

Below is something you'll see on many parrilla menus in BA. It's ojo de bife which is a rib eye steak. It's topped with a BA favorite, roasted red pepper, along with caramelized onions. Wrapped around the entire side is a thin layer of panceta. The side is Patagonian papas, although these ones are much larger then I've had with this same dish at other parrillas.

Photo quality sucks but the food was perfect...

Thursday, October 7, 2010

Home Cooking: Suckling Pig in Bier Sauce



One of the last meals I prepared while living in Los Angeles:



Slow roasted suckling pig in 
Spaten bier sauce


Sides:
Knödel

Green beans (instead of sauerkraut or red cabbage)


Recipe to come later.


Pastrami in Buenos Aires



Not what I'm used to in the US, but pretty good.

Pastrami on dark rye (toasted)
topped with caramelized onions with paprika

Sides:
2 types of kinishes: potato and onion w/potato.

I bought this all  from Ciervo de Oro in Villa Crespo in Buenos Aires. A large Jewish population in the neighborhood, so an ideal location to find quality deli.

Milanesa de Pollo Napolitana



This will likely be the first of many posts about milanesa.

Milanesa is essentially a chicken-friend steak you'd find in the Southern United States. Insome places, you can get the Milanesa style for chicken and some fish.

Here's a quick shot of one I had recently from El Club de Milanesa in Palermo.

It's a pounded flat piece of chicken, lightly breaded and fried. It's then topped with a razor thin piece of smoked ham, topped with a tomato sauce and then melted mozzarella. So it's basically a pizza with meat instead of dough. I'll take it over a US style "chicken parm" any day.

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