Archive | January, 2012

¡Churrasco! Padushi’s Grilling Secrets Revealed

4 Jan

My dad makes amazing churrasco and I have FINALLY got the recipe measured and on paper. This is a dish that our friends request constantly. I take it with me in the marinade to other people’s houses to grill. It is a recipe that many have hounded me for; one that I have long sought; in short – some of the best effing grilled steak you will ever eat.

It’s not like he was hiding it, but it is not until now that I have an actual recipe to share. I have had to watch him very closely many times to get it right….

Before I reveal his secrets, however, I must clarify what “churrasco” means to me.

Churrasco is a famous Argentinean and/or Brazilian cut of beef  – although the Argentineans and the Brazilians don’t necessarily agree on which cut of meat it is. For the Argentineans, at least, it seems that any thinly sliced grilled beef can be called churrasco (and feel free to weigh in on what you think churrasco is).

In Puerto Rico, however, churrasco is always skirt steak, a cut off the top of the ribs, just behind the front legs of the steer. It is fatty, which makes for great grilling, but is also muscular, which makes for more flavor. It should be cut with the grain for greatest tenderness. It is my all time favorite cut of meat, and my dad’s salty and herb-y version, with a hint of sweetness, is my all time favorite marinade. Churrasco is often marinated in Puerto Rican tradition (not that my dad is Puerto Rican, but that is another story; his name is Pedro and that is all the boricua street-cred you need right now).

Churrasco in Puerto Rico is often served with a chimichurri – a raw onion-y, green sauce – but  that is superfluous here. In fact, I find all side dishes superfluous when it comes to my dad’s churrasco. Do some potatoes if you must; I am sticking with the meat.

If you can’t get skirt steak, flank steak or hanger (flap) steak are worthy substitutes. In all cases, look for a lot of marbling; you want the fat for the grill.

Pedro’s Famous Churrasco

(this recipe is per pound and can be multiplied as you see fit)

1 lb churrasco (skirt steak)

Two cloves garlic, roughly chopped

¼ tsp coarse salt

10 whole black peppercorns

¼ tsp dried oregano

¼ tsp ground coriander

1 Tbs extra virgin olive oil

1 tsp sugar (light brown preferred)

Rinse and pat dry churrasco. (If cooking right away, heat your grill to quite hot)

Meanwhile, in a mortar and pestle, grind garlic and salt until beginning to get mushy. Add peppercorns and continue to grind. Add in coriander and oregano and mix. Add olive oil and sugar and mash to a pulp.

Massage churrasco with pulp. If you have time, marinate for a couple of hours in the fridge, either in a covered bowl or freezer bag. If you are freezing for later, freeze in a freezer bag and thaw completely before grilling.

Lay churrasco on a hot grill for five minutes on each side. You can play around with folding the pointier, skinnier ends under or over the fatter sections. Ideally, you will have well-done ends and rare centers.

Let rest for five minutes (or not), slice along the grain and serve.

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Chayote Salad (Ensalada de Chayote)

2 Jan

After some of the excesses of the holidays (and believe me when I say excesses), I decided that a cool, crisp, low-cal, high-fiber, generally good-for-you salad would be just the tonic. However, me being me, I wanted to go a different direction from just a serviceable green salad.

Enter the chayote (Sechium edule — you may know it as christophene if you are French, or alligator pear if you are not). It is a fruit that is used as a vegetable, can be eaten raw or cooked and has many, many uses.

My chayote salad is one of the simpler ways to love it (and at just 11 calories per half cup for chayot, pre-dressing, you will very much love it). The whole thing is reputed to be edible, skin and all, but I do not care for the skin, so I peel it. I do love the seeds (my family has no idea they are edible because I eat them surreptitiously before they ever get to the table!); try them and see what you think!

Look for firm fruit – they may be minty green or white – both are great!

Ensalada de Chayote (Chayote Salad)

Serves four as a side salad

4 Cups water (enough to cover chayotes in a pot)

¼ tsp salt

2 chayotes (firm), rinsed and sliced in half or quarters lengthwise

4 Tbs extra virgin olive oil

2 tsp red wine vinegar

1 tsp cilantro leaves, chopped fine (optional)

¼ red onion, sliced thin

1 tsp roasted red pepper, diced

1-2 tsp capers

Salt and freshly ground pepper to taste

Boil water and add salt. Add chayotes, return to the boil and cook for 15-20, until they slide off easily when pierced with a knife.  Allow chayotes to cool.

In the meantime, whisk olive oil and vinegar in a bowl until blended. Whisk in cilantro leaves. Stir in red pepper and set aside.

 Peel cooled chayote with a paring knife (it will come off in sheets if you use the knife to pull the peel off). Chop into rustic chunks. You may eat the seeds right then (which is what I do! Don’t tell) or chop them up and add to salad.

In a bowl, mix all ingredients. Add salt and pepper to taste and serve. Makes a great side salad for four.

 

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