I decided to make use of the fireplace and make our lunch in it today. I know I am starting to act like Mrs. Ingals on Little House on the Prairie (or Francis Mallmann for you foodies). This house does have two parrillas but I had a perfectly good fire going in the fireplace why would I want to make more work for myself. SO I wrapped a white potato and a boniato sweet potato in tin foil and dropped them under the grate on the hot coals.Then I took a beautiful piece of Rib Eye steak called Ojo de Bife Angus here and set it up next to the wood fire just above the hot embers. Lunch is served! I made a fresh chimichurri sauce to go with the steak as I had just purchased fresh cilantro as well as fresh parsley, added some spices, olive oil, salt and fresh ground pepper and fresh lemon juice. YUMMY It looked great. It tasted great and I would make my steak this way again. And hey, potatoes are vegetables. And for dessert we shared an alfajor.
Something new for us are these little green squashes. Here they stuff these zapallitos with all sorts of things and bake. I bought several and used a few in my ratatouille recipe. Had two beauties left so I decided to make my own version of these little baked babies.
- 2 nice sized Zapallitos – cut tops off. Remove interior add this to other ingredients
- 3 cloves garlic minced
- 1/2 red onion cut up in small pieces
- 1/4 of a large red pepper
- 3 oz. ground pork
- 3 oz. ground beef
- 1 teaspoon oregano
- 1 tablespoon olive oil
- salt and pepper to taste
- little cubes of cheese 2 oz or so
- a few slices of mozzarella cheese for the top
Set the zapalittos aside. Place the olive oil to heat in a frying pan, add the oregano, garlic and sauté for one minute add the chopped meat and cook until the meat is no longer raw. Move to a plate. Add all the veggies and sauté for just a few minutes add the meat back and cook for just a few more minutes. Add salt and pepper and check to see if it needs more.
Add a few small cubes of cheese to the bottom on each squash. Add one large tablespoon of the filling, more cheese, continue filling until the mixture reaches the top of the squash. Press down to use all filling. Place the lid on top and put in a 350 oven for 30-45 minutes. The squash shell should keep its shape. Right before serving remove the squash top and add a slice of mozzarella cheese. Put back in the oven and allow to melt.
Serve alone or with rice or mashed potatoes for a great lunch or dinner.
There are several nice restaurants within about 6-8 blocks of our home. Don Vito happens to be one that we have frequented several times. It has a really big menu from pizza to steaks and pasta and seafood and so much in between.
We started our dining at Don Vito’s with chivitos when we came here a few months ago looking for a house to rent. But soon moved up to Sunday steak dinners. The food is plentiful and Joe and I found we could order one meal and just split it and that is more than enough for us.
The steak we chose has been on the Chefs suggestion special daily menu. Bife Ancho similar to a sirloin as it is a thick cut, but tender like a tenderloin. The cut is like rib eye. We ask it to be cooked very rare. It is cooked on the parrilla which is a style of roasting meat over wood. It came with a baked white potato, a baked orange sweet potato, a roasted red pepper as well as rolls and a condiment tray which had chimichurri, an assorted chopped up pickled veggies and a mayo garlic and herb spread that we actually used on our baked potato. Yesterday we ordered an OJ for me as I am fighting a cold and a cappuccino for Joe and the total bill including a 10% tip was 669 pesos or $24. It was great this is the third Sunday we had it for lunch, so much food we can’t fit anything for dinner.
You must taste the burgers at Rudy’s. Located on Av 26 de Marzo here in Montevideo. Oh MY Oh MY. First the restaurant located almost next door to the apartment we rented for the past 3 months. The burgers we had were nothing short of fabulous. The meat was excellent, juicy is not the word for this burger, maybe super juicy would be better. We ordered the burgers jugoso which mean juicy but it actually is rare but not bloody red, just very juicy and dripping flavor. By the way, the server told us they make their own hamburg rolls as well.
It is a cute place with out front seating on a patio overlooking the sidewalk and road, inside seating in several different rooms as well as a patio out back that is walled and super private. Our first visit we opted for the patio in the back and it was cozy, private and perfect for our lunch date.
The menu is burgers and fries. We wanted the cheeseburgers with all the trimmings and rustic fries.
If you are visiting Montevideo you MUST make a trip to Rudy. The best burger we have ever had. The beef here in Uruguay is outstanding and these folks know how to do it right. The only thing they do is burgers…..out of this world delicious.
I am not sure how the Uruguayan people would take me calling this lunch meat, but that is what it resembles to me.
Joe did a great deal of research before we moved here, we saw videos, had slide-shows and generally discussed Uruguayan customs, foods, housing, language, futbal and of course its people.
One major discussion item was food. I love to cook, I love to bake and we both love to eat, so many of our after dinner slide-shows included food.
The bread is Pan de Campo or country bread. It was a huge round loaf and this sandwich is only half a slice of bread. I am not sure what the Uruguayans would use on the sandwich but I added leaf lettuce and mayo. It went over very well. I would buy it again. Yum!
Another great recipe to use with the Pita Bread recipe from a few days ago are kofta kabobs with tzatziki sauce. Most recipes for the kabobs I have seen and my original recipe were made with lamb. Because we cannot find lamb very easily here I have modified my original recipe to use part ground pork and part ground beef. It worked well and tastes great.
- 2/3 pounds ground pork (needs a good bit of fat)
- 1 1/3 pounds of ground beef
- 4 stems of parsley or cilantro *
- 1 small onion, finely chopped *
- 3 cloves garlic, roasted, peeled and chopped *
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- Small pinch of clove
- Small bunch of mint leaves, very finely chopped
- Salt to taste
- dash of chili flakes to taste
*Note: if you are grinding your own pork and beef add the onion, garlic and cilantro to the grinder, it just makes it so much faster and then it will be blended completely into the meats.
Roast the cumin, coriander and clove in a frying pan until they release their aroma, about 1 minute. Cool slightly and grind to a fine powder in a mortar and pestle or coffee grinder. Add all ingredients in a medium-sized bowl mixing well and refrigerate until ready to cook.
Shape the meat into a 6 inch tube shape like a sausage. Gently cook for 3 minutes on a side, the meat will flatten out a bit but continue to cook until all sides have taken on a nice brown color and are a bit crispy.
- 1 medium cucumber peeled, seeded and grated – then squeeze out excess liquid
- 1/4 teaspoon salt
- 1 cup thick yogurt or Kefir
- 2 cloves garlic, grated fine
- 1/2 lemon, juiced
- 2 tablespoons chopped fresh dill
- 1 tablespoon chopped fresh mint
- for garnish, chopped dill or cilantro and a dash of cayenne pepper
Mix all ingredients together and sprinkle with garnish and refrigerate until ready to use.
Make your pita bread (or use rolls) and place one kabob in the center of the pita and liberally cover with tzatziki sauce. You can also use hummus or hummus and tzatziki together for yet another taste sensation… Beyond Yummy!!!!
I can’t say that we ever get really cold weather, but some days when it is overcast and the wind is whipping off the ocean, it is fairly cool. On those days I really love a good stew or soup – or even better, chili.
Early this week I had all the ingredients needed to make a mean chili.
A friend brought these back from the states, I have only seen dried chili peppers in a small open air market in Quito three years ago. It is not something that you would find at Super Maxi on a regular basis. But adding different types of ground dry peppers adds not so much heat but intense flavor to your chili sauce. Even when we were living in the US and able to find all sorts of prepackaged chili mixes I still added this special touch to bring an authentic quality to my chili.
Beef Chunk Chili with Fresh Red Beans
- 1 to 1 1/2 lbs of Lomo Fino (tenderloin of beef) cut into bite sized pieces (I know, steak, but we pay $2.50 / lb. off the truck for it)
- green and red peppers cut into chunks
- tomatoes cut into quarters
- 1 lb of fresh red beans, washed and picked through
- red onion cut into quarters
- carrots cut into large pieces
- garlic crushed
- celery cut into large pieces
- 2-3 Tablespoons of chili seasoning (see recipe below)
- large bunch of cilantro chopped fine (save 2 tablespoons for sprinkling on finished chili)
- vegetable oil for browning meat
- 1/2 Cup of red wine (drinking variety not cooking wine)
- 4 cups of beef or vegetable stock (fresh is best but a few cubes in water will work)
- salt and dried red pepper flakes to taste…if you used stock cubes use salt sparingly
First I took one of the large New Mexico Chilies and three of the smaller Chili Japones peppers and with scissors cut them into small strips, seeds and all. Added 1/2 teaspoon of my dried yellow pepper flakes but first dry cooked them on low heat on the stove until I started to cry and Joe needed to leave the house…To this I added cumin, paprika, cayenne pepper, black pepper and garlic powder. Honestly I have no real measurements so use your imagination. Do not burn, just gently sauté until you can smell the spices. Set aside to cool. Add this cooled mixture to a coffee grinder or a mortar and pestle and grind to a fine powder.
Brown the meat with a small amount of vegetable oil in a large pressure pot until the meat is colored on all sides and the juices are sealed in. Do this step in stages so as not to crowd the pan or you wind up boiling the meat. You want to seal in the juices so the heat should be high and the oil hot. Remove meat and set aside. Turn up the heat and add the red wine to deglaze the bottom of the pot. Add the balance of the ingredients plus the meat back to the pot, stir and bring the liquids to a boil. Turn down the heat and secure the lid. After the pressure valve begins to rock, cook for 45 minutes to 1 hour depending upon the amount of veggies added. Remember do not overfill the pressure pot. Keep the heat low and the pressure valve rocking slowly or your food will scorch to the bottom of the pan.
I do not like seasoning with salt until the meat is completely cooked. Taste for seasoning and add salt and extra red pepper flakes at this time.
Sprinkle balance of cilantro on chili and serve with rolls or crackers. Honestly this is a great dish and can be made ahead and refrigerated for several days to intensify the flavors even more. If you are not into spicy, use more of the dried peppers and less of the hot pepper flakes and cayenne. Buen Provecho!