Grilled South American Beef Tenderloin

When we traveled to South America, we encountered many different and scrumptious cuts of beef. Uruguayans take their beef very seriously. They recently set a Guinness world record, hosting the largest barbeque (a.k.a. parrillada in Spanish).

One of the highlights of our Uruguayan visit was experiencing a full-on parrillada that Marcelo's uncle hosted. I loved how the whole family came together on a moment's notice. It's not very often that you get to have a whole calf served in your honor. Barbeque in Uruguay can be thrown together at any place anytime.

  

The following picture was taken at the Mercado del Puerto in Montevideo. They were just gearing up for the lunch crowd.

We really enjoyed the following cut of beef tenderloin in Uruguay. It's difficult to find this type of cut here, but it's easy to prepare yourself. Rather than cutting steaks against the grain, they are cut along the grain. This maximizes the amount of surface area that comes into contact with the grill. Once the steaks are cooked, the bite-sized pieces are then cut across the grain, ensuring a very tender piece of meat. Fat always adds great flavor and I found that you're able to keep more on each piece, if desired.

Tagged as: [ beef culinary recipes uruguay ]

Bizcochuelo de Tia Teresa | Uruguayan Sweet and Savory Cake

If you like ham and cheese, Uruguay may be the place for you. Both find their way into sandwiches, eggs, pastas, and on top of pizzas, hamburgers, and salads. For almost any dish you can think of, Uruguayans will have a ham and cheese version. This one takes the cake though. Literally!


Our Aunt (Tia) Teresa is a Master in the kitchen. I was amazed at the number of delicious things she would prepare from scratch for every meal. She made this cake for Marcelo's parents during their recent visit to Uruguay. Uruguayans often make it for celebrations and birthdays, and Marcelo's mom treated us to it this past weekend. The combination sounds a little strange, but it is surprisingly tasty. This fluffy cake is filled with cubed ham, Gouda cheese, and whip cream, and is then topped with more whip cream and caramelized sugar. It's sweet, savory, and downright interesting. If you are a ham and cheese fan, you should to try this out.

Ingredients:

1.5 cups granulated sugar (for caramel) 200 g. all-purpose flour 1 tsp. baking powder 6 large eggs, room temperature 200 g. granulated sugar 1 cup small-diced cooked ham 1 cup small-diced Gouda cheese 500 ml. whipping cream salt and pepper to taste

Directions:
1. Preheat oven to 350ºF.

2. Using 1.5 cups of sugar, prepare the caramel by following these instructions on how to make dry caramel. Pour the caramel onto parchment or a silpat, which is resting atop marble or granite to cool and harden.

3. Lightly butter a 9" x 13" pan (or spray with cooking spray). Set aside.

4. Sift the flour and baking powder together. Set aside.

5. Place the eggs in the bowl of a KitchenAid Stand Mixer. Using the wire whisk, start to whisk the eggs on slow (+) speed. Once a bit foamy, increase the speed to medium and gradually add the sugar. Increase the speed to high and continue to whisk the mixture until it turns light in color and very fluffy, approximately 10 minutes.

6. Using a rubber spatula, quickly but gently fold in the flour and baking powder. Pour the mixture into the prepared pan and immediately place into the oven. Bake for approximately 35 minutes until golden brown or when a wooden skewer comes out clean. Allow to cool completely on a cooling rack.

7. Dice the ham and Gouda cheese.

8. Remove the cake from the pan and slice evenly into two layers.

9. Whip the cream and divide in half. Fold the ham and cheese into half of the whip cream and spread evenly onto the bottom layer of cake. Season to taste with salt and pepper. Stack the second layer of cake and top with the remaining whip cream.

10. Break up the harden caramel into small pieces and sprinkle on top.

11. Cut into approximately 1.5-2" square pieces and serve.

Yield: Approximately 40 pieces.

Tagged as: [ culinary pastry recipes uruguay ]

Chimichurri | The Ultimate Sauce For Grilled Meat

Chimichurri's origin lies in Argentina, but this mouth-watering sauce for grilled meat and sausages is also a popular condiment in neighboring Uruguay and other South American countries. There are many versions, however all of them are salty and contain a punch of sourness. Chimichurri is a cinch to make and the longer it sits in the refrigerator, the better it gets.

Ingredients:

1.5  tbsp.	kosher salt
1/2  cup	warm water
1 bunch	flat leaf parsley (leaves only),
	chopped
4	garlic cloves, minced
1/2  cup	roasted red pepper, small dice
1     tbsp.	sweet paprika
1     tbsp.	fresh oregano, chopped
1     tbsp.	dry oregano, crushed
1.5  tsp.	dried, red pepper flakes
1/2  tsp.	freshly ground pepper
1/4  tsp.	freshly ground cumin
1/4  cup	white vinegar
1     tbsp.	red wine vinegar
1/2  cup	extra virgin olive oil

Directions:
1. Whisk the salt and warm water together to dissolve; set aside. In Spanish, this is called salmuera (salty water).
2. Place the parsley through red wine vinegar in a bowl and whisk in the olive oil.
3. Add the salmuera and whisk further to combine.
4. Adjust seasonings as desired.
5. Place in a clean jar with a tight-fitting lid and store in the refrigerator. Bring to room temperature before serving.

Yield: Approximately 2.5 cups.

Smother it on grilled sausages that are sandwiched between French bread. Delicioso!

Tagged as: [ argentina recipes sauce uruguay ]