Currently viewing the category: "South America"

Recipe:

  • 3 pounds fresh jumbo chicken wings
  • 2 tablespoon Worcestershire Sauce
  • 1 (18-ounce) bottle Teriyaki Barbecue Sauce
  • 1/4 cup honey
  • 2 tablespoon Liquid Smoke Seasoning
  • 6 cloves garlic, minced
  • 2-inch piece fresh ginger root, grated
  • 8 Habanero chile peppers, finely chopped
  • 4 Serrano chile peppers, finely chopped
  • 3 tablespoons prepared horseradish

Recipe:

  • 4 eachFish Steaks; Tuna, Swordfish, or Salmon
  • 6 clovesGarlic; peeled
  • 1/2 mediumOnion; quartered
  • 1/2 mediumRed bell pepper; stemmed, quartered, seeded
  • 1/4 cupolive oil
  • 1/4 cupDry white wine
  • 2 tablespoonKetchup
  • 2 tablespoonPaprika 1 teaspoonSalt
  • 1/2 teaspoonBlack Pepper; freshly ground
  • 1/4 cupCilantro; freshly chopped

Recipe:

  • 2 lbs beef, preferably “flap steak”
  • 2 Tbsp garlic powder
  • 2 tsp oregano
  • 2 limes, juiced
  • black pepper, to taste
  • salt

Recipe:

  • 1.5-2 lbs skirt steak
  • 2 tablespoons canola oil
  • salt
  • pepper
  • oregano, if desired
  • garlic, if desired

Recipe:

  • 2 large zucchini
  • 1 ounce sun dried tomatoes
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 garlic clove
  • 1 small onion
  • 1 ounce fresh mozzarella
  • 1/4 pound thick slice of prosciutto di Parma
  • 2 tablespoons flour

Recipe:

  • 1 beef fat salt
  • 1/2 pound beef thyroid
  • 2 beef kidneys
  • 1/2 pound beef testicles
  • 1/2 pound chorizos
  • 1/2 pound blood sausages
  • 1 pound filet of beef
  •  chimichurri sauce

Recipe:

  • 1/4 cup olive oil, plus more for oiling the grill
  • 4 medium garlic cloves, finely chopped
  • 1 tablespoon finely chopped rosemary leaves
  • Juice of 1 medium lemon
  • 1 (4- to 5-pound) chicken
  • Salt
  • Freshly ground black pepper
  • Argentine Chimichurri Sauce, for serving

 

Argentine Chimichurri Sauce

Recipe:

  • 2 cups packed fresh Italian parsley leaves
  • 4 medium garlic cloves, peeled and smashed
  • 1/4 cup packed fresh oregano leaves (or 4 teaspoons dried oregano)
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon kosher salt
  • Freshly ground black pepper
  • 1 cup extra-virgin olive oil

 

Oregano