Argentine Chimichurri Bread

• Ingredient
• 2 lbs flour
• 1 oz active dry yeast
• 5 tsp olive oil
• 3 tsp salt
• 1 cup water
• 1 tsp oregano
• 1 tsp Red pepper
• 1 tsp black peppercorn
• 1 tsp rosemary
• 4 tsp garlic
Step 1 Put the flower, the salt and the olive oil in a bowl, mix slowly.
Step 2 Put the yeast in a cup with warm water and a tea spoon of sugar, mix and add to the
bowl
Step 3 ut water in a cup and add the oregano, red pepper, a little bit of garlic a little bit of
black pepper mix and add to the bowl.
Step 4 Add the rosemary and Slowly knead to a smooth dough - 10 minutes.
Step 5 After 45 minutes we should knead the dough again for 2 minutes.
Step 6 The dough should be ready to be cooked. Cut in little pieces and give the shape you
want.
Step 7 The dough should be ready to be cooked. Cut in little pieces and give the shape you
want.
Step 8 Time to cook the bread ! I cook the bread on the grill, slow very slow for 45 minutes.
Step 9 Put aluminum foil with some butter underneath the dough and Cook for 45 minutes.
Step 10 Put an oven dish on top of the dough and put some charcoal/embers on top so the
bread will cook on both sides. Always check the bread so it does not get burned. Before you
put the dish, “paint” the bread with garlic and olive oil.
Step 11 Enjoy
 • INGREDIENTS

Cheesy Beef Empanadas •

•
FOR THE DOUGH
3 c. all-purpose flour, plus more for surface
• 1 tsp. kosher salt
• 1 tsp. baking powder
• 1/2 c. cold butter, cut into cubes
• 3/4 c. water
• 1 large egg
• FOR THE BEEF FILLING
• 1 tbsp. extra-virgin olive oil
• 1 yellow onion, chopped
• 2 cloves garlic, minced
• 1 lb. ground beef
• 1 tbsp. tomato paste
• 1 tsp. oregano
• 1 tsp. cumin
• 1/2 tsp. paprika
• Kosher salt
• Freshly ground black pepper
• 1/2 c. chopped tomatoes
• 1/2 c. chopped pickled jalapeños
• 1 1/4 c. shredded Cheddar
• 1 1/4 c. Shredded Monterey Jack
• Egg wash, for brushing
• Freshly chopped cilantro, for garnish
• Sour cream, for serving
DIRECTIONS
MAKE DOUGH
In a large bowl, whisk together flour, salt, and baking powder. Cut butter into flour using your hands or a pastry cutter until pea-sized. Add
water and egg and mix until a dough forms. Turn dough out on a lightly floured surface and knead until smooth, about 5 minutes.
Wrap in plastic wrap and refrigerate for at least 1 hour.
FOR OVEN
Preheat oven to 400° and line two large baking sheets with parchment paper.
In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute
more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes
and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds.
Repeat with remaining dough. Reroll scraps once to cut out more rounds.
Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey.
Fold dough in half over filling. Use a fork to crimp edges together. Repeat with remaining filling and dough.
Place empanadas on prepared baking sheets and brush with egg wash. Bake until golden and filling is warmed through, about 25 minutes.
Garnish with cilantro and serve with sour cream.
FOR AIR FRYER
In a large skillet over medium heat, heat oil. Add onion and cook until soft, about 5 minutes, then add garlic and cook until fragrant, 1 minute
more. Add ground beef and cook, breaking meat up with a wooden spoon, until no longer pink, 5 minutes. Drain fat.
Return pan to medium heat, and stir tomato paste into beef. Add oregano, cumin, and paprika, and season with salt and pepper. Add tomatoes
and jalapeños and cook until warmed through, about 3 minutes. Remove from heat and let cool slightly.
Place dough on a lightly floured surface and divide in half. Roll one half out to ¼” thick. Using a 4.5” round cookie cutter, cut out rounds.
Repeat with remaining dough. Reroll scraps once to cut out more rounds.
Lightly moisten outer edge of a dough round with water and place about 2 tablespoons filling in center and top with cheddar and Monterey.
Fold dough in half over filling. Use a fork to crimp edges together, then brush with egg wash. Repeat with remaining filling and dough.
Place empanadas in a parchment-lined Air Fryer basket, making sure they don't touch, and cook in batches at 400° for 10 minutes.
Garnish with cilantro and serve with sour cream.
 • Ingredients
CHUPÍN DE PESCADO • 500 g firm white fish (sea bass, hake,
catfish), cut into large pieces or rolled and
secured with a cocktail stick
• 1 lemon (juice only)
• Sea saltBlack pepper , freshly ground
• 2 tablespoons olive oil
• 1 large onion , finely sliced
• 1 large red bell pepper , julienned
• 2 cloves garlic , chopped
• 125 ml dry white wine
• 2 large tomatoes peeled, seeded and diced
• 4 tablespoons tomato purée
• 250 ml fish broth
• 1 tablespoon paprika
• 500 g potatoes , peeled and cut into
• ¼ inch (7mm) slices
• 1 tablespoon chopped parsley
Instructions
Brush the fish with lemon juice, season with salt and pepper, and set aside for an hour in
the refrigerator.
Add 2 tablespoons of olive oil to a pan over a medium heat.
Fry the onion, garlic and red pepper for 5 minutes, stirring often.
Add the white wine, and cook for another 2 minutes.
Add the tomatoes, mix well, and cook for 5 minutes, stirring occasionally.
Mix in the tomato purée, fish broth, and paprika.
Add the potatoes, stir well, cover with a lid, and allow to simmer for 10 minutes.
If the fish fillets are small, roll up each piece, and fix with a toothpick.
Place the fish on top of the stew, cover again, reduce the heat to medium-low, and cook for
another 15 to 20 minutes.
Turn off the heat, uncover and sprinkle with parsley, then cover again for 3 minutes before
serving.
Argentinean Skirt Steaks
• Ingredient
• 1 ½ pounds skirt steak, trimmed and
cut into 2 1/2-inch wide pieces
• 1 teaspoon adobo seasoning, or to
taste
• 1 ½ tablespoons olive oil
• 1 tablespoon butter
Directions
Step 1
Season skirt steak pieces all over with adobo seasoning.

Step 2
Heat olive oil and butter in a large skillet over medium-
high heat. Cook steak in hot oil and butter, turning
often, until steak begins to firm, and is reddish-pink
and juicy in the center, 6 to 8 minutes.

Roasted Smashed Potatoes with
Chimichurri
• Ingredients
• 1/2 pounds Yukon Gold potatoes small
potatoes
• 1/8 cup salt
• 1/4 cup olive oil
• salt and freshly ground black pepper
• For the Chimichurri
• 1/2 cup red onion minced
• 1/3 bunch parsley finely chopped
• 1 tablespoon oregano fresh, chopped
• 1 tablespoon garlic minced
• 3 tablespoons Red Wine Vinegar
• 1/2 teaspoon crushed red pepper
• 1 tablespoon lemon zest
• 1/3 cup extra virgin olive oil
• 1 teaspoon coarse salt
• 1/3 teaspoon black pepper
Instructions
For the Chimichurri:
Mix chimichurri ingredients in a bowl and let stand at room temperature for at least 15
minutes.Preheat the oven to 400 degrees F.
Add the potatoes and 1/8 cup salt to a large saucepan. Bring to a boil and then reduce to a
simmer. Cook the potatoes until fork-tender, about 20 minutes. Drain the potatoes.Add
1/4 cup oil to a baking sheet and spread it around. Gently transfer potatoes to the baking
sheet. Shake the pan back and forth so the potatoes roll in the oil.Smash the potatoes with
the back of a fork.
Don't crush them, just smash them until they break open. Drizzle with more oil and
season with salt and pepper.
Bake the potatoes for 30 minutes or until they're starting to turn golden brown on the top.
Transfer the potatoes to a serving platter and drizzle on the chimichurri sauce.
 • Ingredients

Grilled Portobello • 2 tablespoons olive oil

• 1 tablespoon lemon juice
• 1 tablespoon parsley
• 2 garlic cloves, minced
• 2 large portobello mushroom caps
• Kosher salt and black pepper, to taste
• Olive oil, for cooking
• Directions
• Whisk together the olive oil, lemon juice, parsley, and
garlic in a small bowl.
• Place the Portobello mushrooms in a plastic bag. Pour
the marinade over the mushrooms and season with
salt and pepper to taste.
• Shake the bag so the mushrooms are fully coated.
Allow to soak for 10 minutes but no more than 30.
• Heat a medium grill pan over medium high heat.
• Add the marinated mushrooms to the pan and allow to
cook on each side for 3 to 5 minutes.
• Once mushrooms are soft and fragrant, remove from
heat and serve immediately.
 • Ingredients
• 3/4 cup Flour
Alfajores • 1 cup Cornstarch
• 1/2 teaspoon Baking Soda
• 1 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 1 stick Butter, softened
• 1/3 cup Sugar
• 2 teaspoons Lemon Zest
• 2 Egg Yolks
• 1 Tablespoon water
• 1/2 teaspoon Vanilla Extract
• 1 8 oz Dulce de Leche, jar or bottle
• Powdered Sugar
Instructions
In a medium bowl, combine flour, cornstarch, baking soda, baking powder, and salt. Whisk to
combine.
In the bowl of a mixer, place the softened butter and the sugar. Then, mix until light and fluffy,
scraping down the sides of the bowl as needed. Next, add the lemon zest, egg yolks, water, and
vanilla.
Mix until combined, then slowly add the flour mixture. Mix just until it is combined, but don’t over
mix.
Form dough into a disk then wrap in plastic wrap. Place in the fridge and chill until it is firm, about
1 hour.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and lightly flour a work
surface.
Cut the dough in half and return unused portion to the fridge.
Roll out the half of dough you are using to 1/4 inch thickness and then cut into 12 2-inch rounds, re-
rolling scraps if necessary.
Place the dough onto prepared baking sheets. Bake in the oven for 11-13 minutes, or until they are
just golden on the bottom edges. The cookies will be quite pale on top, this is fine.
Remove the cookies to a cooling rack to cool completely. Repeat with remaining dough half. You will
have 24 cookies after baking.
Once the cookies have cooled, turn over half of them. Then, using the back of a spoon or an offset
spatula, place a tablespoon or two of the dulce de leche on the flat surface of the upside down
cookie. Place a right side up cookie on top of the filling, and gently press to sandwich them
together. Repeat with the remaining cookies. (You’ll have 12 sandwich cookies total.)
Dust generously with powdered sugar and serve!
Thank you