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  • Spice Up Your Dishes with Argentine Chimichurri

    Spice Up Your Dishes with Argentine Chimichurri

    One of the favorite cooking methods in Argentina is, without a doubt, grilling. This style of cooking is derived from the original Argentinian Gaucho tradition of cooking fresh meat over a charcoal fire. To add flavor and tenderize the meat, Argentinians often marinate meats in Chimichurri. Food without Chimichurri just wouldn’t be tolerated in Argentina especially grilled meat to which it adds an amazing flavor. Ingredients: 1/3 packet of garlic salt 6 chilli peppers 2 sachets bouquet garni 1 large onion ½ tub of dried peppers 1 pint of vinegar 2 pints oil Directions: Boil all the ingredients, excluding oil, together in the vinegar for five minutes. Wait until the mixture cools. When the mixture has cooled, add the oil. Store in refrigerator. When you’re ready to barbecue or…

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  • White Wine Vinegar Spanish Boquerones

    White Wine Vinegar Spanish Boquerones

    Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Methods for preparing boquerones tend to vary slightly. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it. Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them…

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  • Pomegranate Mediterranean Style Salad

    Pomegranate Mediterranean Style Salad

    For many, warmer weather means eating lighter and healthier. Here’s a quick, new recipe for a Summer Delight Salad. The sliced almonds help to give it a Mediterranean accent. Ingredients: 3/4 cup pomegranate 8 cups torn spinach or mixed greens 1 cup grilled chicken breast (optional) 1/3 cup sliced red onion raspberry vinaigrette dressing Directions: In large bowl, toss half the pomegranate and the next 4 ingredients. Arrange onto salad plates; top with grilled chicken and remaining pomegranate. Drizzle desired amount of dressing over salad. Makes 4 to 6 salads. Pomegranates are nutrient dense, vitamin rich and have long been used to add flavor and crunch to dishes from different parts of the Mediterranean.

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