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Recipe for Asado, a popular dish in Argentina Ingredients: 2-3 lbs beef ribs Salt Chimichurri sauce (optional) Instructions: Start by lighting the charcoal or wood fire in your grill, and let it burn until it turns white. Season the beef ribs generously with salt, making sure to coat both sides. Place the ribs on the grill over the hot coals, bone side down. Cook the ribs for about 5-7 minutes on each side, or until they are browned and crispy on the outside, but still juicy and tender on the inside. Optional: Serve with Chimichurri sauce, a traditional Argentine sauce made with parsley, garlic, olive oil, vinegar, and red pepper flakes. Enjoy your delicious Asado with family and friends, preferably with a glass of Malbec wine, also a popular drink from Argentina! Note: Asado can also be made with other cuts of beef, such as flank steak or skirt steak, but the traditional recipe uses beef ribs. https://cloudela88.blogspot.com/2023/04/recipe-for-asado-popular-dish-in.html #Cloudela #LaPulperia #Cooking

Cedar-Plank Salmon Ingredient 2 tablespoons grainy mustard 2 tablespoons mild honey or pure maple syrup 1 teaspoon minced rosemary 1 tablespoon grated lemon zest 1 (2-pounds) salmon fillet with skin (1 1/2 inches thick) Equipment: a cedar grilling plank (about 15 by 6 inches) Cooking Step 1 Soak cedar grilling plank in water to cover 2 hours, keeping it immersed. Step 2 Prepare the grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure. Open vents on bottom and lid of the charcoal grill. Step 3 Stir together mustard, honey, rosemary, zest, and 1/2 teaspoon each of salt and pepper. Spread the mixture on flesh side of salmon and let stand at room temperature for 15 minutes. Step 4 Put salmon on plank, skin side down (if salmon is too wide for plank, fold in thinner side to fit). Grill, covered with lid, until salmon is just cooked through and edges are browned, 13 to 15 minutes. Let salmon stand on plank for 5 minutes before serving. https://cloudela88.blogspot.com/2023/03/cedar-plank-salmon-ingredient-2.html #Cloudela #LaPulperia #Cooking

Greek Chicken Souvlaki INGREDIENTS 3 cloves garlic 2 medium lemons, divided 3 tablespoons olive oil 1 tablespoon dried oregano 1 teaspoon honey 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 1/2 pounds boneless, skinless chicken breasts or thighs 4 to 6 skewers Vegetable oil 2 medium plum tomatoes 1/2 medium English cucumber 1/4 small red onion 1/3 cup pitted kalamata olives (about 10) 4 (about 6-inch) pita breads Tzatziki sauce (store-bought or homemade), for serving Step 1 Prepare the following, adding each to the same gallon zip-top bag or 8x8-inch baking dish as it is completed: Finely grate 3 garlic cloves and the zest from 1 medium lemon (about 1 teaspoon). Squeeze the juice from 2 medium lemons (about 1/3 cup). Step 2 Add 3 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon honey, 3/4 teaspoon kosher salt, and 1/2 teaspoon black pepper. Stir together, or seal the bag and massage to combine. Step 3 Cut 1 1/2 pounds boneless skinless chicken breasts or thighs into 1-inch pieces. Add the chicken to the marinade. Seal the bag and massage the chicken or flip the chicken in the baking dish to coat in the marinade. Marinate for at least 30 minutes at room temperature or refrigerate for up to 3 hours. Step 4 Prepare an outdoor grill for medium-high, direct heat. Meanwhile, soak 4 to 6 skewers in water if wooden. Very thinly slice 2 medium plum tomatoes and 1/2 medium English cucumber and arrange on one side of a large platter, leaving the other side empty for the chicken. Very thinly slice 1/4 small red onion and place in a small fine-mesh strainer. Rinse well under cool water for 10 seconds to make less potent. Pat dry with a clean kitchen towel or paper towel and add to the platter. Halve 1/3 cup pitted kalamata olives and arrange next to vegetables. Step 5 Thread the chicken onto the skewers, leaving about 1/4-inch space between the pieces, 6 to 7 pieces per skewer. Place the skewers on a rimmed baking sheet. Discard the marinade. Step 6 When the grill is ready, scrape the grill grates clean. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewers on the grill in a single layer. Cover and grill until grill marks form and the chicken easily releases from the grill, 4 to 5 minutes. Flip the skewers and grill until the chicken is cooked through and registers 165°F on an instant-read thermometer, 4 to 5 minutes more. Transfer the skewers to the platter. Step 7 Place 4 pitas breads on the grill grates. Grill, uncovered, flipping halfway through, until just warmed through, about 3 minutes. Transfer to a plate. To serve, top each pita with chicken, vegetables and olives, and a generous spoonful of tzatziki. Fold in half to eat. https://cloudela88.blogspot.com/2023/03/greek-chicken-souvlaki.html #Cloudela #LaPulperia #cooking

Cranberry Goat Cheese Balls with Rosemary Skewers Ingredients: 1/3 cup Sweetened Dried Cranberries 1/3 cup Toasted Pecans 1 tsp Dried parsley 1/2 tsp Salt 1/4 tsp Pepper 8oz goat cheese log 16 Rosemary sprigs Directions: Start by finely chopping dried cranberries with pecans.Add dried parsley, salt and pepper. Roll 8oz goat cheese into 16 balls then roll in your crumbs mixture. Skewer with a Rosemary sprig for an extra festive touch. https://cloudela88.blogspot.com/2023/03/cranberry-goat-cheese-balls-with.html #Cloudela #LaPulperia #cooking

Spinach Carbonara Recipe Ingredient Salt 3 tablespoons extra-virgin olive oil 1 pound spinach 2 garlic cloves 1 pound any long pasta 3 eggs 4 ounces Parmesan cheese, grated (1 cup) Freshly ground black pepper Cooking 1. Bring a large pot of water to a boil and salt it. 2. Add 3 tablespoons olive oil to a large skillet over low heat. Trim off any thick stems from the spinach. 3. Increase the heat to medium-high. Cook the spinach, adding a handful at a time and stirring between batches, until the leaves are just wilted, about 5 minutes. Meanwhile, peel and chop the garlic, adding them to the skillet as soon as you can (they’ll cook with the spinach). When the spinach is tender, turn off the heat. 4. When the water boils, add the pasta and cook, stirring occasionally. Start tasting for doneness after 5 minutes. 5. Meanwhile, crack the eggs into a large bowl. Add the Parmesan cheese; season with salt and lots of pepper. Whisk with a fork to combine. 6. When the pasta is tender but not mushy, drain it, reserving about 1 cup cooking water. Add the pasta to the spinach and pour in the egg mixture. Toss, adding a splash of cooking water if you want to make it saucier. Taste and adjust the seasoning, and serve. https://cloudela88.blogspot.com/2023/02/spinach-carbonara-recipe.html #Cloudela #LaPulperia #cooking