{"id":30,"date":"2008-03-17T19:40:49","date_gmt":"2008-03-17T23:40:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/spanish\/?p=30"},"modified":"2008-03-17T19:40:49","modified_gmt":"2008-03-17T23:40:49","slug":"argentinean-barbecue","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/spanish\/argentinean-barbecue\/","title":{"rendered":"Argentinean Barbecue"},"content":{"rendered":"

Argentineans love to eat \u201casados\u201d <\/em>o \u201cparrilladas\u201d <\/em>(barbecues) and unlike Americans, Argentinean asados are done on a parrilla (grill) and include meats like chorizo, sweetbread (molleja), chitterlings, morcilla (blood sausage) and some regional meat cuts. The barbecue is almost always served with chimichurri<\/em>, which is a popular sauce used also in many Latin American countries. Brazilians have their own version of the chimichurri <\/em>sauce called vinagrete <\/em>and it\u00b4s usually made with chopped up tomatoes, onions, parsley, olive oil, vinegar and salt.
\nMaking chimichurri <\/em>is not difficult at all and here\u00b4s the recipe:<\/p>\n

Ingredients<\/strong>:<\/p>\n

1cup lightly packed and chopped flat-leaf parsley
\n4x cloves of garlic, minced
\n1tsp salt
\n1\/2tsp freshly ground peppercorns
\n1\/2tsp chili, pepper, flakes
\n2tbl fresh oregano, leaves, chopped
\n2tbl shallot, minced
\n3\/4cup olive oil
\nsherry vinegar
\n3tbl lemon, juice<\/p>\n

Method<\/strong>: Place all ingredients in a blender or food processor and pulse until well chopped, but not pureed. And it\u00b4s ready to be spooned over grilled meat or chicken.<\/p>\n

Here\u00b4s some useful vocabulary:<\/p>\n

Aceite de oliva<\/strong> \u2013 olive oil
\nCebolla picada en trocitos chiquititos<\/strong> \u2013 really chopped up onion
\nCucharadita<\/strong> \u2013 a little spoonful
\nAjo <\/strong>\u2013 garlic
\nPerejil <\/strong>\u2013 parsley
\nGranos de pimienta<\/strong> \u2013 peppercorns
\nShallots <\/strong>\u2013 chalotas<\/p>\n

Enjoy your asado con chimichurri<\/em>!<\/p>\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Argentineans love to eat \u201casados\u201d o \u201cparrilladas\u201d (barbecues) and unlike Americans, Argentinean asados are done on a parrilla (grill) and include meats like chorizo, sweetbread (molleja), chitterlings, morcilla (blood sausage) and some regional meat cuts. The barbecue is almost always served with chimichurri, which is a popular sauce used also in many Latin American countries…<\/p>\n

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