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Argentine Chef

salad

Red Radish Salad

Pampa's HerbsKatriel MenendezComment
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Here is a perfect example of simple and delicious, just mixing a couple ingredients and seasoning it well is everything you need.

Ingredients:

Red Radish 1 bunch

Pampa’s Herbs 1 tspn.

Olive Oil 2 tbsp.

Apple Cider Vinegar 1 tspn.

Method:

In a bowl mix the Pampas Herbs, the vinegar and the oil making a vinaigrette.

Slice the radishes really thin and dress them with the vinaigrette.

This recipe is great side dish, I recommend eating this salad with steak because it is refreshing.

I hope you like this recipe and comment how you like to eat your radishes!

Enjoy it!

Scallop Ceviche

Spice the SeaKatriel MenendezComment
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Ceviche is one of the greatest dishes that Peru gave to the world!

In this recipe, we will make a citrus solution with Spice the Sea to cure or cold cook our seafood.

Ingredients:

  • Baby Scallops 1lbs

  • Spice the Sea 4oz

  • Oil 1 cup

  • Lemon Juice 1/2 cup

  • Red Onion 1 medium, cut in julienne

  • Tri Color Peppers 1ea, cut in julienne

  • Hot chili 1 ea, cut in julienne

  • Cilantro leaves 1/2 cup

Method:

Place the spices in a bowl, add the lemon juice and the oil. Mix them until it becomes a dressing.

Place all the ingredients in a bowl, season them with the dressing and let it set for a minimum of half an hour.

Serve cold with some crackers or corn chips.

If you tried our recipe, please leave us a comment about how it goes, questions, suggestions or recipe requests.


Fired Onions

Pampa's HerbsKatriel MenendezComment
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This is a really good recipe and simple to make.

This technique makes the onions sweeter, more delicious, and give them  a more tender texture.  Making this a great side dish for a barbecue.

Ingredients:

  • Onions 1 per person

  • olive oil 

  • Pampa's herbs 1 tablespoon

Method:

Once you star your fire for the barbecue, take the onions and place them directly into the fire. The onions will start to steam and cook in their own juices. 

When tender, remove from the fire and let them cool for a few minutes. Remove most of the burn skin but not all.  You can cut the onions or lightly squeeze them to separate into different layers.

Place the onions in a bowl or salad pan, sprinkle Pampa's Herbs on top and finish them with olive oil. 

Try it and leave a comment!

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.