Better Balsamic Marinade

We’ve heard folks love the Balsamic Pecan Vinegar in their October box. This exquisite Argentine vinegar is created by the artisans at La Cocina del Vino with varietal wine vinegars infused with Pecan Nut extract and then fermented for four years in oak barrels.

What else can you use it for? How about a simple marinade for superb chicken?

  • 1/4 cup balsamic vinegar
  • 1 teaspoon chimichurri
  • 1 teaspoon paprika salt
  • 1/2 teaspoon black pepper
  • 1/4 cup extra-virgin olive oil
  1. Whisk it all together and combine with chicken.
  2. Marinate 4-24 hours
  3. Come home the next day to delicious chicken that’ll be great grilled or baked at 400 degrees F for 45 minutes (for bone-in) or until an internal temperature of 165 degrees F is reached. 

Any ideas that you can share? Let us know on Facebook and Twitter.

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Got Chimichurri?

“Like garlic?”

“Um, yeah!” said anyone with taste buds ever.

What else can I do with Chimichurri? Checkout some ideas from our friends at Gaucho Ranch Foods here. We think Chimichurri Pizza is a superb flatbread concept.

Wait. Huh? What is Chimichurri again? It’s more than a steak sauce. In fact it’s quite versatile. It’s a delicious mix of parsley, garlic, vegetable oil, vinegar, and spices like oregano. Good with lots of different foods.

Asado, Ensalada Mixta & Quinoa GROCERY LIST AND PREP TIPS

Argentine Asado (1 of 4)

GROCERY LIST

• 2lbs. flank steak, skirt steak or lamb (the grass fed stuff is dynamite and the way they do things in Argentina too)

• 1/3 cup extra virgin olive oil

• 1 head of romaine or your favorite lettuce

• 2 medium sized tomatoes or two handfuls of cherry tomatoes

• 1/2 red onion or large shallot (optional)

• 4 oz. fresh Mozzarella (or substitute 4 oz. heart of palm or one small avocado)

• Sea salt or kosher salt

• Black pepper

MEAL PREP STRATEGY AND TIPS

1. About an hour before grilling, season the meat and let it come up to room temperature.

2. If cooking outside, get a grill nice and hot — also make sure it’s nice and clean!

3. Wash and prep the vegetables.

4. Add hot water to quinoa.

5. If cooking the meat indoors, remember to not crowd the pan.

6. Let the meat rest 10 minutes before slicing or serving (if slicing to share, cut against the grain).

7. Enjoy your alfajores for dessert.

• Est. prep and cook time: 60-80 minutes

• Meal can be divided in half to serve 2

• Tbsp. = tablespoon                                                                                                                                                                               Tsp. = teaspoon

Asado Style Steak or Chops

Argentine Asado (2 of 4)

INGREDIENTS

• 1 tbsp. extra virgin olive oil

• 2 lbs. flank steak (skirt steak works well too, but needs a minute more on the grill)

Alternative: 8 lamb rib chops or 4 shoulder chops. Lamb is popular in Patagonia and pretty darn delicious alongside chimichurri.

• 1 tsp. salt

• 1 tsp. of fresh ground black pepper

• Salt Traders Smoked Spicy Paprika finishing salt to taste

• 4 tbsp. Gaucho Ranch Chimichurri (or a little more, if you really enjoy it)

DIRECTIONS

1. Light a grill. Get it nice and hot! Or put a grill pan or cast iron pan on the stove and turn the heat up high… it’s still asado.

2. Season your steak or lamb chops well with black pepper and sea salt or kosher salt (both sides). This is going to make a sublime crust.

3. Is your grill/pan hot?  OK! Oil the grill or grill pan. Grill the meat until it chars outside and is rare to medium (2 minutes per side for rare. 3-4 for medium to medium-well). We advise using a meat thermometer: 125ºF for rare, 140ºF for medium.

4. Por favor, let that meat rest for 10 minutes before serving or slicing (juices are flowing and making your meat succulent). Sprinkle on the finishing salt.

5. Serve each steak with about 1 tbsp. of Gaucho Ranch chimichurri sauce

Classic Ensalada Mixta

Argentine Asado (3 of 4)

INGREDIENTS

Salad

• 1 head of romaine or your favorite lettuce

• 2 medium sized tomatoes or two handfuls of cherry tomatoes

• 1/2 red onion or large shallot (optional)

• 4 oz. fresh Mozzarella (or substitute 4 oz. heart of palm or one small avocado)

• Salt Traders brand paprika finishing salt

Dressing

• 3 tbsp. extra virgin olive oil

• 1 pinch of fresh ground black pepper

• 1 pinch of sea salt or kosher salt

• 3 tbsp. La Casa del Vino Pecan Nut Balsamic vinegar

Optional: 1 pinch of Salt Traders Smoked Spicy Paprika salt

 

DIRECTIONS

1. Optional: If you’re heating an outdoor grill for the steaks, feel free to brush the romaine with oil and place it on the grill for 10-20 seconds.

2. Mince the onion.

3. Chop lettuce, tomatoes and other vegetables into fork size pieces.

4. Combine the vegetables in a bowl with bite-sized slices of Mozzarella.

5. Sprinkle with finishing salt.

6. Combine dressing ingredients separately and add to the salad to taste.

Optional: For a creamy dressing alternative, combine equal parts plain yogurt, oil and the nut pecan vinegar. Add a few mint leaves and presto!

Easy Quinoa with Vegetables

Argentine Asado (4 of 4)

INGREDIENTS

Salad

• 2 cups water

• 1 tsp. vegetable or olive oil

• 1 cup Wholesome Kitchen Vegetable Quinoa with Smoked Paprika

• 1/2 tsp. salt

 

DIRECTIONS

1. Bring water to a boil.

2. In a separate saucepan heat oil.

3. Add quinoa to the oil and stir, toasting the grain for 30 seconds.

4. Add boiling water and salt to the quinoa. Stir.

5. Reduce heat to low, cover and simmer for 15 minutes or until all liquid is absorbed.

6. Remove from heat and let cool for 5 minutes before serving as the perfect side to various dishes.

 

Balsamic Pecan Soup

The Nut Pecan Vinegar can be used to add flavor to rice, in potato salads, when cooking meats, in Asian dishes, and here’s a recipe for soup.

(Serves 6 to 8 people)

Ingredients:

2 ¼ cup peeled pecans

2 tb vegetable oil (preferably grape seed oil)

¼  cup red onion chopped

1 cup leek chopped (only the white part)

½ cup celery chopped (or fennel)

¼ cup brown sugar

1 ts cinnamon

1 laurel leaf

6 cups chicken broth

Salt and white pepper

¾ cup heavy cream

¼ cup pecan vinegar

Preheat the oven at 350. Toast the pecan nuts in the oven for about 15 min until golden brown. Chop them and reserve.

In a pot, sauté the onion, leek and the celery for about 10 in vegetable oil. Add 2 cups of toasted pecan nuts and reserve the rest. Add cinnamon, sugar, laurel leaf, and stir for 5 min. Add the chicken stock and bring to boil, reduce heat to low. Cook covered for 2 hrs, until the nuts are soft.

Discard laurel leaf and puree in the blender in batches until reaching a creamy consistency. Add the heavy cream and the vinegar.

Use the reserved pecans for garnish. Serve hot or cold.

Pasta and Vegetables with an Argentine Twist (vegetarian)

1 lb pasta

1 red bell pepper

2 tomatoes

1 zucchini

1 eggplant

1 onion

2 oz black olives

4 tb nut pecan vinegar

2 tb butter

Chimichurri

Spicy paprika salt

Preheat oven at 350. Wash the vegetables and slice them. Julienne the bell peppers and chop the garlic.

Pour the vegetables in an oven safe dish and drizzle the vinegar and oil or on top. Season with 2-3 tablespoons of Gaucho Ranch Chimichurri and paprika salt. Bake in the oven for 20 minutes in the middle rack.

Meanwhile add pasta to boiling water and cook following box instructions. Once the pasta is done, drain and add butter to pasta.

Mix the pasta with the vegetables and serve! Use black olives to garnish.

Recipe Credits: All Gourmet and Hungry Globetrotter

World Dinner Club Regional Guide: SOUTH INDIAN SAMPLER

SOUTH INDIAN SAMPLER

©2012

PACKAGE 001

SERVES: 4   |   PREP TIME: 20 MIN   |   COOK TIME: 40 MIN

MADRAS CURRY WITH RICE AND YOGURT RAITA    

This month, we are taking a trip to South India. In the US, South Indian food is eaten less frequently than the heavy curries and breads of the North. Rice is the staple, and the food is frequently quite spicy (although it doesn’t need to be).

Wait, Madras is a fabric, right? Nope. It’s a place! This curry gets its name from the Chettinad area near Madras, now known as Chennai. The flavors of South India are captured well in this zesty sauce, which is spicy, but not overwhelming.

Common accompaniments to Madras curry include rice and raita, a condiment made with yogurt and used as a sauce or dip.

For more about our products and this month’s featured region, check out our online content at HungryGlobetrotter.com

PRODUCT SHOWCASE:

MAYA KAIMAL MADRAS CURRY

This month, Hungry Globetrotter is featuring a simmer sauce by Maya Kaimal, a chef and cookbook author who has introduced delicious sauces in the US. Here she discusses the difference between North and South Indian food:

Maya learned to cook authentic Indian food from her physicist father. She left a career in publishing in New York to take her passion for food a step further, by cooking home-style Indian cuisine and packaging it for other busy food lovers. She launched Maya Kaimal Fine Indian Foods in 2003. Her madras curry is delicious simmered with chicken, meat, seafood, tofu or vegetables. Simply Spoon over rice and enjoy, or use it as a marinade.

RICE THAT’S NOT BORING: USING GARAM MASALA

We love Spicely; a leading company specializing in all natural and select 100% organic herbs and spices.  This certified organic garam masala is a great introduction to India’s most famous spice blend.  What is garam masala? It means “hot spice” and is a combination of cinnamon, coriander, fennel, cumin, black pepper, cardamom and cloves. Here we use it with mixed vegetables and brown rice.

Garam masala, when lightly dusted on meat and poultry, adds a touch of magic to grilled foods, too. You’ll soon find yourself using it in lots of things, including our rice recipe.

CHAI TIME

Ever wanted those great coffee shop chai flavors at home? But don’t want the sugary mess that comes in some mixes or in the high calorie coffee shop version? We’ve tried several chai mixes and found blue lotus to be just the right blend of spices to make an authentic cup of masala tea (CHAI). Blue Lotus Chai Company’s founder Barbara Cameron traveled throughout India enjoying tea and found a way to replicate this unique flavor back home in Oregon.

Try a cup after your meal. It’s an easy way to unwind and using skim milk makes it a healthier alternative to other desserts.

We’re including this package of chai, complete with a small measuring spoon, to help you enjoy the good masala tea at home.

DRESS UP YOUR YOGURT

Raita is a cooling yogurt dish served alongside a spicy, hot meal.  Often it is mixed with vegetables like cucumbers and tomatoes and whole spices such as coriander and cumin

WAIT, BUT I’M HUNGRY NOW!

We’ve added a fun snack in this package. It’s not precisely South Indian, but we know that you’ll dig it. Cobra Corn’s Mumbai Masala (Left) is spicy popcorn we’re sure you’ll enjoy snacking on while you prepare this meal and in the future… if there’s any left.  Mihir Shah created this brand based on the spicy popcorn his mother made at home and later sent to him in college.  (This made him a pretty popular guy in his dorm we figure).

WE LOVE FRESH FOOD TOO

Enjoy using the Hungry Globetrotter reusable shopping bag for the great fresh produce, meat and dairy you’ll be using.