Greetings, Food Lovers!
It’s raining cats and dog here in the 303. I’m positive that it’s cats and dogs, because if it were “raining men” I’d be well aware of that fact. (Hallelujah). Luckily April showers bring May flowers and what do May flowers bring? Not Pilgrims– but wedding bells here in Brovskyland. With a week away from the Eaker-Brovsky affair, it’s been nice to spend a little time in the kitchen and around family before big changes are in store next weekend.
THE DINNER: We traveled off to Argentina for our meal this Sunday. It was lovely to stop over in a country that is central to the entire world’s Malbec production. The purple grapes needed to make this type of red-Bordeaux style wine are very much happy growing at altitude. Which we have in common, as I too am very happy growing at altitude (and happy with purple altitude loving grapes that make wine). With this being taken into account, we made sure to pick out a good Argentinian wine to go with our meal. We had our choice of many wines but settled on a good recommendation that turned out to be very dry (as is expected) and well matched with the spicy food and sausage we prepared.
Now, about that spicy sausage… we picked a national dish this week. Choripan is a type of Chorizo sausage slider common as an appetizer or snack. It’s typical BBQ fare for gatherings and consists of grilled chorizo on bread topped with chimichurri sauce. These aren’t called “BBQ”s though, but Asados, which refers to both the social aspect of the gathering and the process of cooking it. This sandwich/Hotdog style dish is super popular and goes by “chori” for slang.
By the by, if you’ve never had chorizo before… shame on you. I would like you to take this moment to completely reevaluate your life choices and use this point as a launching pad for reshaping your life. Get your act together. EAT THE CHORIZO. And when you fall in love, get married and have little chorizo babies, you can send us here at AW195S a big thank you card for introducing you crazy kids. All seriousness though, it’s an incredible culinary advancement and you will love it. It’s like Italian sausage’s hot, spicy cousin. The next thing you need to have more of in your life is chimichurri. You should proceed to smother absolutely everything in your life with this sauce. It’s that good and that easy to make.
Chori with Chimichurri Recipe: http://laylita.com/recipes/2013/07/28/choripan-or-chorizo-hot-dog-with-chimichurri-sauce/
OVERALL COUNTRY SCORE:
Ease of prep and cooking: ONE STAR out of five this Dinner!
This one was probably the easiest we’ve had in a long while. We didn’t have to case our own chorizo as we live in an area with access to amazing Spanish and Mexican style markets and meats like this are readily available at our local grocery stores without a special trip. We didn’t have to bake the buns. We did make the chimmichurri from scratch and that was cake– it’s like 10 ingredients but they all pile into a food processor and proceed to become very happy together with the aid of electric chopping. All hail technology. We made our own Curtido Salsa as well, which we have been making for a zillion years and never knew it was traditional Argentinian fare, which was really cool! It’s literally green onions and roma tomatoes. Again. This was ONE STAR.
Best dish of all time scale: FIVE STARS out of five for Dinner!!
This was another five star weekend!! We are setting ourselves up for a let down when one falls short of the five stars– but we don’t care. This one was amazing. We had to give it it’s due. The sausage was lovely, but the star here was that chimmichurri. It was light and complimented the meat without being overpowering. It didn’t have any noted of cilantro, or even that much onion taste, it was more oil and parsley and lemon. It soaked into the bun and cut the spicy sausage just enough to add relief. It was brilliantly paired. I can easily see why this is go-to-meal for sporting events and outdoor markets. It’s solid and every single one of us had second helpings 😉 The wine was great too… I mean, that’s always a good thing though, am I right?
We here at AW195S have hit the big #50 this coming weekend! That means that we are two weeks from completing an entire year of food adventures!!! WOOHOO!! That also puts us almost at 30% completion! This week #50 country is going to be Hungary. We’re using our recipes we picked up when we went to Budapest in 2011, so be prepared for some incredible eats!
Hope you’re staying dry this week!
– L & K