Tag: Argentinian
Smoked Chimichurri Spareribs
Smoked Chimichurri Spareribs
I love ribs like there’s no tomorrow. I’m always trying to come up with new ways of preparation. I’ve been on this Argentinian kick and felt that it was time to smoke some ribs and introduce chimichurri sauce to them. The ribs marinated for a day in a garlic and onion base marinade, then smoked with hickory wood for 3 hours. For the last hour of smoking, I brushed on a layer of chimichurri sauce. The ribs turned out absolutely phenomenal. Tender enough to cut in between the bones with a butter knife. I served them with my chimichurri green bean salad and some smoked provoleta in a cast iron skillet with some crusty bread.
Equipment
- food processor
- Electric Smoker
Ingredients
- 4 lb spare ribs
- chimichurri sauce
Rib Marinade
- 6 garlic cloves
- 1 medium onion diced
- 1/2 cup cider vinegar
- 2 tsp dijon mustard
- 2 tsp Worcestershire sauce
- 1 tbsp salt
- 1 tsp oregano
- 1 tsp ground cumin
Wood Chips
- hickory
Instructions
- Blend all of the marinade ingredients together in a food processor.
- Marinate the spareribs for 24 hours in a gallon sized storage bag.
- Take the ribs out of the marinade and place on a rack on a baking sheet. Let dry out in the refrigerator for a day. Then let rest at room temperature for an hour before smoking.
- Preheat your smoker to 250 degrees. Place the ribs in the smoker and smoke for 3 hours.
- Brush a liberal amount of chimichurri sauce on the ribs. Smoke for 1 more hour.
- Let the ribs sit for 15 minutes before serving.
Chimichurri Chicken Skewers
Chimichurri Chicken Skewers
Sick of the same old bbq sauce on chicken? Change it up with chimichurri. The sauce adds an herby acidity to the chicken instead of covering up the flavor with sugary bbq sauce.
Equipment
- metal skewers
Ingredients
- 1 1/2 lbs boneless skinless chicken breast or thighs cut into 2” cubes
- chimichurri sauce for serving
Marinade
- 1/4 cup olive oil
- 2 tbsp lime juice
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp black pepper
Instructions
- Mix all of the marinade ingredients together. Marinate the chicken for 30 minutes.
- Turn on your oven’s broiler. Skewer up the chicken. Place on a rack on a baking pan lined in foil.
- Broil for 5-6 minutes a side.
Fugazza
Fugazza
Argentinian cuisine has a huge Italian influence. Fugazza is the Argentinian version of pizza; served as an appetizer or a main course. Fugazza has a thicker, airy crust, has no tomato sauce, and is topped with a ton of thinly sliced onions and mozzarella cheese. The onions are traditionally put on the fugazza raw, but you can sauté them as well. Fugazza is always baked in a pan with 1” sides or a wide cast iron skillet.
Equipment
- standing mixer
Ingredients
Pizza Dough
- 2 2/3 cup bread flour
- 5 tbsp olive oil
- 2 tsp sea salt
- 2 tsp yeast
- 1 tsp sugar
- 1 cup warm water
Toppings
- 3 tbsp olive oil
- 1 large white onion thinly sliced
- 1 tbsp oregano
- 8 oz mozzarella cheese sliced
- 1/4 cup parmesan grated
Instructions
- Mix together the yeast, sugar, and warm water. Let the mixture activate for 10 minutes until bubbly.
- Using the dough hook on a standing mixer, mix together the flour, salt, and olive oil.
- Add in the yeast mix.
- Mix on medium speed for 5 minutes until the dough forms and pulls away from the sides of the bowl.
- Place the rough ball in a bowl. Drizzle olive oil over the ball. Cover the bowl in plastic wrap and let it rise for 2 hours.
- The dough will double in size. Punch it down.
- Preheat the oven to 425 degrees. Make sure the oven rack is in the center of the oven. Lightly grease a 12” circular pan with 1” sides with olive oil. Press the dough into the pan. Let it rest.
- Heat up olive oil a large sauté pan over medium high heat. Sauté the onions for 7-8 minutes until slightly caramelized.
- Place the onions in a single layer on the dough. Sprinkle on the oregano. Bake the fugazza for 15 minutes.
- Take the fugazza out of the oven. Sprinkle with parmesan. Top with slices of mozzarella cheese. Turn on the oven’s broiler. Broil for 2 minutes.
- Let the fugazza rest for 15 minutes before serving.
