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Argentine Chef

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Deviled Eggs with Spice the Sea

Spice the SeaKatriel MenendezComment
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Deviled eggs are the perfect snack or appetizer for parties. Here is a twist to make them more interesting.

Ingredients:

Method:

Place the eggs in a pot with cold water. Bring the pot to boil, remove it from the heat and cover the pot for 10 minutes.

Peel the eggs and cut them in half, remove the egg yolks and place them in a bowl. Add the mustard, mayonnaise and season the mixture with Spice the Sea. With a whisk or fork make a smooth paste, put it in a piping bag and fill up the eggs.

Place the eggs on a silver platter and decorate with chives.

Enjoy!

Pomme Anne (Potato Croquette)

Pampa's HerbsKatriel MenendezComment
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Potatoes are the best gift that america gives to the world. Here is one of the many ways to make potatoes and it is delicious . This is a french technique that will surprise you with the crunchy surface and the soft inside.

Ingredients:

Method:

Reheat the oven at 400 F.

Wash and peel the potatoes and place them in water so they do not oxidise.

With a mandoline or a sharp knife, cut really thin coins.

In a cast iron pan, put some olive oil and start to place the potato slices one by one.

When you finish a layer of potatoes, sprinkle the spices onto them with some oil.

Repeat this until you fill up the pan.

Place the pan on the stove on medium heat for 5 to 7 minutes to caramelize the base.

Place the pan in the oven and cook for 35 to 45 minutes until golden brown.

Next you will take the Pomme Anne out of the pan by flipping it onto a plate. Place a plate directly over the pan and turn it over. This will allow the delicious, caramelized side of the dish to be presented.

I hope you like this simple recipe and let us know how you like our potatoes in the comments below!

Enjoy it!

Vitel Tone with Patagonia Mix

Patagonia MixKatriel MenendezComment
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This cold meat is perfect for a hot day of summer! My grandma was the best at this, but I never got the recipe but I could discover the same tasty flavor!

Ingredients:

  • Round eye beef 1 lb.

  • Patagonia Mix 2 tbsp.

  • Olive oil 2 tbsp.

Sauce:

  • Mayonnaise 4tbsp

  • Mustard 1tbsp

  • Tuna can 1 each

  • Anchovies 2 ea

  • Capers 1 tbsp

  • Lemon juice 1 ea

  • Garlic 1 clove

  • Parsley for decoration

Special equipment:

Food processor

Sous vide

Method:

Let's start with cooking the beef. If you have sous vide, place the meat in a vacuum sealed bag with Patagonia Mix and olive oil, seal the bag and cook it for 8 hours at 150*F.

Another way to do it is by placing the meat in a pot and covering it with vegetable stock.

Bring the pot to the stove and simmer overnight. Let the pot cool down first in the cooler and then remove the meat.

After cooking, cool the meat down and slice it.

In the food processor place the garlic, capers and lemon juice. Chop into a paste and add the tuna, anchovies, mayonnaise, and mustard. The result has to be a runny sauce. If it is needed, add some water to loosen it up.

On a plate, place the slices of meat and cover them up with sauce and finish the dish with some herbs.

Enjoy it with a great salad.