This authentic recipe calls for Clamato Juice:
Month: July 2018
Authentic Carne Asada
This looks fun to try: https://thestayathomechef.com/authentic-carne-asada/
The Manhattan
- Combine these:
- 2 1/2 ounces of whiskey
- 1/2 – 1 1/2 ounces of vermouth
- 3 dashes of orange or Angostura bitters
- Stir
Use 1/2 ounce of vermouth for Maker’s Mark or Rebel Yell. Use 1 1/2 ounces of vermouth for Wild Turkey or Old Grand Dad.
June 10, 2018: Memories of the Aegean
Another great night with the Kalofagas Greek Supper Club:
http://www.kalofagas.ca/2018/06/14/memories-of-the-aegean-greek-supper-club/
Lamb Lollipops au Provence
Salt and pepper lollipops and both sides and sprinkle Herbs de Provence on them.
Rest for 30 minutes.
Grill at 400 for 4 minutes both sides.
Serve with Syraz.
Cooking in the Archives
I found this cool blog that updates Early Modern Recipes (1600-1800) in a Modern Kitchen:
The first to try is Maccarony Cheese.
A Cook Abroad: John Torode’s Argentina
John says his favourite cut of beef is a rump steak cooked quickly on grill. I must try that.
He learns that Chimichurri sauce goes with every meal. It comes from “Give me some curry.” There are lots of variations, here’s one.
In the UK, almost all beef is grass finished. In Argentina, up to 80% goes through a feed lot. A cow on grass takes two years to reach market weight but only 11 months in a feed lot on corn and grain.
The highlight is eating at Francis Mallmann’s Siete Fuegos in Mendoza.
ifihadafoodblog 