Yesterday we spent the day wandering around a nearby neighborhood called Palermo Soho. It's kind of arty and full of shops, bars, and restaurants. It reminded me a little of Larimer Square and the Unions Station area of Denver. We had a nice lunch and a couple of beers at a local craft brewery.
And sorry for not posting last night; it was after 1am when we got back to the hotel - completely in a food coma from a wonderful evening of eating.
Asado is the rib section of the cow. It also means the certain preparation of the beef. Last night we arrived at a local's house for an asado experience. Our host Ricky Levy and his wife and daughter allowed us into their home and gave us a night to remember.
Our first step was a quick walk to the local butcher. Ricky chose a lomo (the tenderloin of the beef), Three ribeyes (ojo de bife), some chorizo, blood sausage, a kidney (molleja), some entrails (chichulin), and, finally, the asado - those fabulous ribs.
Back at the house, Ricky showed us his oven...the real reason he rented the house.
And sorry for not posting last night; it was after 1am when we got back to the hotel - completely in a food coma from a wonderful evening of eating.
Asado is the rib section of the cow. It also means the certain preparation of the beef. Last night we arrived at a local's house for an asado experience. Our host Ricky Levy and his wife and daughter allowed us into their home and gave us a night to remember.
Our first step was a quick walk to the local butcher. Ricky chose a lomo (the tenderloin of the beef), Three ribeyes (ojo de bife), some chorizo, blood sausage, a kidney (molleja), some entrails (chichulin), and, finally, the asado - those fabulous ribs.
Back at the house, Ricky showed us his oven...the real reason he rented the house.
I cannot begin to tell you how much I want one.
We laid out the meats and began seasoning with coarse salt, pepper, some olive oil, lemon juice and vinegar.
The kidney and the entrails got the most seasoning and were set aside to marinade. Next we started the fire.
As with any good cultural experience, there are traditions. Part of the asado experience is to drink Fernet-Branca mixed with coke...it sounds really weird, but tasted a bit like cold brew coffee. It's meant to serve as an aperitif. Along with the cocktail, hosts serve a type of salami, cheese, olives, and nuts.
When the fire was ready, Ricky moved some of the coals to the larger side of the oven to get that grill ready for the meats. We wrapped potatoes in foil and tossed them into the corner under the main fire to cook. When the grill was ready...
On the right side of the grill you can see two red bell peppers, they were halved lengthwise, slathered in olive oil and set cut side down on the grill to soften. Once their edges were charred, Ricky cracked an egg into them and set them on the heat to cook. Totally doing that next time we grill at home!
The lomo cut has basically three parts: the head (a hunk of meat on one end of the cut), the tail, (the fatty piece the tenderloin is attached to), and the tenderloin itself. Ricky separated these and cooked the tail first. OMG
It's true...fat is flavor.
Back in the kitchen, Ricky took the now shrunken kidney, sliced it up and finished it in a saute pan with butter and local herbs...I don't like kidney, but I liked this. The entrails were cooked to cracklin' goodness and served with more lemon and butter. Something new for me, but...yes, please.
The ribeyes came out and were delicious. We also had the chorizo and then the blood sausages, served with soft tasty bread. And finally it was time for the asado.
A masterpiece
By this time, we'd finished two bottles of wine, told all our stories, learned about local life, made new friends, and stuffed ourselves with superb food. Oh, there was a salad...I had a little just for show.
Tonight we have dinner and a Tango show...so excited. And tomorrow we take a trip to a ranch to see some gauchos in action, eat some more, and eat some more. (yeah, I said that twice...that's the Argentinian way)
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