This authentic recipe calls for Clamato Juice:
This looks fun to try: https://thestayathomechef.com/authentic-carne-asada/
- Combine these:
- 2 1/2 ounces of whiskey
- 1/2 – 1 1/2 ounces of vermouth
- 3 dashes of orange or Angostura bitters
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.
Another great night with the Kalofagas Greek Supper Club:
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.
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.