Argentina

We took a little side trip to Argentina while waiting for a cookbook from Brazil.  I just received the cookbook yesterday.  An entire cookbook devoted to Brazilian food.  I quickly turn to the "main dish" section.  What do I find?  Four entrees.  This is becoming a very difficult month.  We were going to stop at Christmas, but we will just take a little break for christmas eve and christmas day.  Christmas eve (now) we are headed to House of Chow for Peking Duck.  Tomorrow we will have butternut squash soup, followed by cassoulet and salad, cheese, and chocolate cake.  (We have had cassoulet every year with friends for Christmas since we moved back to Missouri, 13 years!)  Then we will finish Brazil before the new year.

Back to the Argentina, we rubbed salt, pepper and cayenne into the ribeyes.  Then we grilled them, along with thickly sliced tomatoes, marinating with a parsley-garlic chimichurri sauce.   We grilled the bread with garlic smashed in olive oil.  We served it all with a red-chile-cilantro chimichurri sauce.

Parsley-garlic chimichurri:  In a food processor add 1 cup packed parsley leaves, 4 minced garlic cloves, 1/2 cup red wine vinegar, 1 tsp dried oregano, 1 tsp paprika, salt and pepper to taste.  Process about 10 seconds.  Transfer to a bowl and stir in 1/2 cup olive oil.  Allow to stand at room temp for one hour.   (From Essentials of Latin Cooking)

Red Chile-Cilantro chimichurri sauce:  In a food processor add 1/2 cup firmly packed cilantro leaves, 1/2 cup firmly packed parsley leaves, 2 tbsp chopped scallions, 2 tsp fresh lime juice, 2 tsp white vinegar, 2 crumbled bay leaves, 1/2 chopped jalepeno and salt and pepper.  Process about 10 sec.  Transfer to a bowl and whisk in 1/2 cup olive oil.  Allow to stand at room temp for one hour.  (From Essentials of Latin Cooking)