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Sunday BBQ: Grilled Skirt Steak With Chimichurri

YumSugar — Sun, 12 Jul 2009 06:00:26 -0700

When envisioning steak for dinner, cuts such as ribeye and tenderloin might be the first to come to mind. But don't forget skirt steak, a thin cut that's supreme when it comes to outdoor grilling.

This type of meat has more fat than a hanger steak or flank steak, meaning even the most mildly seasoned skirt steak will have out-of-this world flavor and juiciness.

Highlight the rich taste of the meat with this Mark Bittman recipe. The steak is served with an elemental chimichurri sauce of garlic, parsley, lemon juice, and olive oil. See it when you read more

Say Cheese! Provoleta, Grilled Provolone

partysugar — Thu, 28 May 2009 11:30:08 -0700

A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill, read more.

Provoleta, or grilled provolone cheese, is a classic Argentine dish. The cheese is normally served at the Argentine grill fest known as an asado, but it makes a wonderful starter to any alfresco meal. Although the cheese can be marinated or topped with chimichurri, it's equally delicious plain. I served mine with charred bread and nduja; however, feel free to get creative with the accompaniments.

Provoleta
Original Recipe

Ingredients

oil for the grill
2 slabs of provolone cheese, cut about 1-inch thick
grilled bread, for serving

Directions

Turn on a grill and heat to medium warm. Brush the grill with oil.
Place the cheese slabs directly on the grill. Cook until the cheese has grill marks and begins to melt about 2-3 minutes. Flip and cover the grill. Cook for 2-3 minutes more until the other side of the cheese is grilled and the entire slab is warmed through.
Enjoy immediately with grilled or toasted bread, crackers, salami, etc.

Serves 6-8.

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Happy Hour: 2008 Colomé Torrontés

partysugar — Wed, 05 Nov 2008 16:15:36 -0800

Last week I went to an Argentine wine tasting where I tried Colomé's 2008 Torrontés ($10.87). One of Argentina's most popular white grapes, the Torrontés grape was originally from Spain. Generally speaking Torrontés are similar to a Muscat or Gewürtztraminer.

From the Salta region of Argentina, the Bodega Colomé estate is one of the world's highest (over 7,500 feet) vineyards. Their Torrontés is an exceptional white with fruity aromas and a zingy finish. Crisp and clean, this delightful, light white is perfect chilled. It's highly drinkable and would be an excellent start to dinner. Pair with cured meats, cheese, and seafood.

Have you tried a Torrontés or any other wine from Argentina?

How to Host an Argentine Asado

partysugar — Thu, 31 Jul 2008 05:30:41 -0700

Last weekend I hosted an Argentine asado. South America's version of the barbecue, an asado is basically a big grill-fest with a wide selection of grilled dishes. If you plan on entertaining a crowd this Summer, consider hosting an asado. The preparation is minimal, leaving plenty of time to visit with guests. Since my sister and her best friend lived in Argentina, we tried to make our version of the asado as authentic as possible. To learn more about the tradition, click on the "Start" button.

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A Condiment Worth Making: Chimichurri

partysugar — Mon, 19 May 2008 09:07:36 -0700

When I went to South America, I made it my mission to find an amazing chimichurri recipe. The green paste-like sauce is Argentina's most popular condiment. An essential topping for grilled meat, the sauce is incredibly easy to make and much more delicious than anything that comes out of a bottle.

Since Memorial Day is this weekend, I thought you might be interested in experimenting with my recipe. After tasting chimichurri at countless restaurants, I came across this variation at a packed parilla. I begged the waiter for the recipe and wrote it down on a napkin that I still have. To experiment with this scrumptious sauce - it's delicious on grilled fish, chicken, or even vegetables - read more.

Chimichurri
Original recipe by PartySugar

This recipe should be used as a guide and can easily be adapted to your liking and taste.

Ingredients

1 cup fresh oregano, finely minced
1 tablespoon garlic, finely minced
1 tablespoon red pepper, finely minced
1 tablespoon Spanish Pimenton Picante (or smoky Spanish Paprika)
1/4-1/2 cup extra virgin olive oil
salt
pepper

Directions
Combine first five ingredients in a small bowl. Season to taste with salt and pepper.

Makes about 3/4 cup of sauce.

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Yummy Link: How to Make Dulce de Leche

partysugar — Thu, 03 Apr 2008 12:35:51 -0700

By now you must know that I have a thing for dulce de leche, and it turns out that I'm not the only one. Apparently it's the world's most beloved caramel! Dulce de leche is super simple to make - all you need is time - to learn how, watch this informative video. - Food Wishes Video Recipes

Definition: Dulce de Leche

partysugar — Tue, 18 Sep 2007 08:45:31 -0700

Dulce de Leche
Literally translated from Spanish it means sweet of milk. This traditional dessert candy is a milk sugar mixture that is boiled and cooked down until it has turned into a thick syrup like consistency. Similar in taste, texture, and color to caramel. It is found in much of South America.

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Yummy Links: From Stephanie's Book to Elaine's Salad

partysugar — Fri, 12 Jun 2009 06:50:19 -0700

Top Chef winner Stephanie Izard has landed a book deal. - Eat Me Daily
A recap of what the Internet food world is saying about Top Chef Masters. - Eater
Francis Mallmann, famed Argentine grill master, shares his tips for grilling. - Serious Eats
Jim Beam has released a new flavor: cherry bourbon. - The Epi-Log
Catch up with the newly promoted Leah Cohen from Top Chef 5. - The Feedbag
Make a big garden salad inspired by the one Elaine orders on almost every episode of Seinfeld. - Chow

Source

All the News That's Fit to Eat - Jan. 28, 2009

YumSugar — Wed, 28 Jan 2009 12:30:51 -0800

The complete, illustrated guide to ordering the Cantonese brunch known as dim sum. - San Francisco Chronicle
Get a head start on Spring cleaning by updating your pantry items. - The Oregonian
This Super Bowl Sunday, forget rising chicken wing prices and turn to turkey. - Los Angeles Times
A recipe for the Bacon Explosion has swept the Internet. - New York Times
Argentine Malbec, with its peppery, crisp, berry flavors, has become wildly popular. - Wall Street Journal
During Winter's coldest days, stay cozy with cassoulet. - Boston Globe
Master the art of flavor with the current bestselling cookbook, which codifies ingredient combinations. - Chicago Tribune
Toaster ovens make countertop cooking for one an easy feat. - Washington Post

Source

What's Yummy This Week - YumSugar Weekly Recap

YumSugar — Sat, 02 Aug 2008 09:30:55 -0700

PartySugar sits down with superchef Thomas Keller for an exclusive interview.
I continue my popsicle obsession, giving creamsicles a tropical twist.
My mother's recipe for a refreshing sesame soy cucumber salad is now yours!
PartySugar reinvented nachos yet again with inspiration from some leftover coleslaw.
Get a behind-the-scenes look at PartySugar's Argentine asado.
How to make the legendary drink of Ernest Hemingway.
Check out our ideas for hosting a festive waterpark party.
If you haven't already, be sure to enter our ultimate grill giveaway!