An Argentinian Style Barbecue
Yesterday was my son-in-law’s birthday, and his parents, who are both originally from Argentina, celebrated by throwing an Argentinian-style barbecue. Sebi’s dad slowly cooked several meats—vacio (flank steak), Argentinian chorizo, chicken, blood sausage (morcilla), and costillas (short ribs)—over an open charcoal grill. What makes this style of cooking unique is that the meats are only seasoned with salt and pepper while cooking; no marinades, sauces, or rubs are used before or during cooking. Argentinian’s take their barbecue’s seriously, and meat is the main event.
Once the meat is cooked, it is served on small wooden plates and then topped with chimichurri sauce (see Lidia’s Chimichurri Sauce for this great recipe). We also had a side of tongue, Lidia’s famous empanadas, a garden salad, macaroni salad, tomato salad, broccoli salad, my dad’s baked beans, macaroni and cheese, and lots of wine. The salads, beans, and macaroni were our contribution to the feast (not Argentinian food by any means).
When it was all said and done, Lidia presented Sebi with a small St. Patrick-themed baby cake followed by a beautiful chocolate raspberry large cake. (We love Publix bakery as much as we love our own kids.)
As usual, both the food and company were excellent. Until next time.
Happy Birthday, Sebi