Argentine Chorizo

Last month Aaron made some chorizo.  Eventually he wrote down the recipe so he could remember and I could post it. It's in metric measurements because that's how he got the recipe, and that's how he'll make it in the future.  I love that our kitchen scale weighs both ways.
 
• Pork shoulder roast, 8 kg
• Pancetta, 2 kg (could substitute other fat)
• 25 grams paprika (I used a mild version)
• 25 grams ground white pepper
• 10 grams oregano
• 170 grams salt
• 3 garlic cloves (minced)
• 200 ml apple juice or cider
 

1. Using a meat grinder with a large (8-10 mm) plate, grind up the pork and the pancetta and mix well together. Add the dry ingredients and mix into the meat. Add the garlic and apple juice and knead the mixture between your fingers until it begins to stick together (5-10 minutes). 
2.  Prepare hog casings per package directions and rinse well with water. Thread the casings onto the sausage-stuffing tube and start slowly filling each chorizo, twisting the casing when it reaches about 4-5 inches long (or the desired length). Let rest a few days in the fridge and then cook or freeze for later use.   

 Note: The best way I (Aaron) found to cook them is to boil them first until at 160-165 degrees and then smoke on the grill for 5-10 minutes.

Empanda Shells

Empanada shells

• 1 kilo (about 8 cups) flour
• 300 g (about 1 1/3) cups lard
• 1 tsp salt
• warm water

Directions

In a food processor place the flour, soft lard, salt and warm water. Process until dough is soft and smooth. Let stand 1 hour covered.

Cut into 36 pieces. Roll into circles 12 cm in diameter.

Pan Frances

This is the bread that Aaron remembers having in Argentina.  I had to translate it, so hopefully it's accurate.

Ingredients

• 3-4 c Flour
• 1/2 tsp salt
• 1 Tbsp dry active yeast
• 1 c water

Directions

Make a crown with the flour and salt. Add the yeast, and then the warm water slowly. Knead until the dough smooth and elastic.
Let the dough rest covered with plastic wrap. Cut into 8 portions, shape into small baquettes. Allow to rise until double the volume. Then bake at 350 º F. Placing a plate with water on the floor of the oven to produce steam.

Argentine Potato Salad

When we had Bishop and his family over for dinner I made this Argentine salad.  I didn't have a bag of mixed veggies, so I just used what veggies we had on hand.  And I only had 4 Tbsp of the olives.  It was good, but needed a fair amount of salt and pepper.

• 4 russet potatoes - peeled, boiled, and cubed
• 3 hard cooked eggs, chopped
• 1 (10 ounce) can mixed vegetables
• 1/2 cup mayonnaise
• 1/2 teaspoon black pepper
  1/2 teaspoon ground mustard

• 1/2 tablespoon fresh lemon juice
• 1/2 teaspoon dried dill weed
• 5 tablespoons chopped pimiento-stuffed olives
• salt and black pepper to taste
  
  

  Directions

• Bring a large pot of lightly salted water to a boil. Cook peeled potatoes until tender but still firm, about 15 minutes. Drain, cool, and cube.
• Place eggs in a saucepan, and cover with cold water. Bring to a boil, and immediately remove from heat. Cover pan, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water and allow to cool. Peel and chop the eggs, and toss together with the potatoes and vegetables in a large mixing or serving bowl.
• In a separate bowl, combine the mayonnaise, 1/2 teaspoon black pepper, ground mustard, lemon juice, dill weed, and green olives. Stir to blend. Pour dressing over the potato mixture, season with salt and pepper, and toss to coat. Cover, and refrigerate for 1 hour, or overnight.
•  

Empanadas Saltenas

This is a recipe Aaron got in Argentina. There are tons of different ways to make these. We tend to use this recipe with either ground beef or chicken. I included a link for the pastry. In TX there was a little Argentine shop/cafe that sold the pre-made pastries. We haven't found one here. It took a VERY long time to make the dough, roll it our, cut it and fill and seal them. But they are so worth it!

About 2 lbs grounds beef or chicken, cut into bite-size pieces
2 onions, minced
1-2 red peppers, chopped
1 Tbsp. oregano
2-4 Tbsp. cumin (according to spicy preference)
4 medium boiled potatoes, diced
4-6 hard boiled eggs, diced
1 small (5.75 oz) jar green olives (with or without pimento), diced
salt and pepper to taste

In a large skillet, cook beef or chicken in a little olive oil. Add onions, and peppers (add hot peppers too, if desired). Cook until vegetables are tender. Add oregano and cumin.
Stir in potatoes, eggs, and green olives; heat through.
Place about 2 Tbsp of filling on half of the pastry circle. Dampen the edge of half the circle with moistened fingertip (dip it in a little water). Fold pastry over top of filling and seal well with fingers, pinching it together. You can press a fork around the edge to seal it, but we like to make twists in the pastry all the way around. I should have taken a picture.
Place on ungreased baking sheet. Repeat for remaining dough and filling. Brush tops with slightly beaten egg whites. Bake at 350 F for about 25-30 minutes. They will brown slightly.

For the pastry shell recipe go here.

This recipe made about 4 1/2 dozen empanadas, so feel free to reduce it, and use a different pastry dough - since it only takes one egg. Someone will have to eat the remaining green olives (or omit them if you don't like them.) Some people add peas, but Aaron doesn't like peas in his.

Gnocci

This is a dish Aaron learned to make this on his mission in Argentina. (In Italy it's spelled gnocchi - but not in Argentina)
This is his recipe:
potatoes
eggs
flour

Ha! I could never make them! I'll have to ask him when he has time to see if there are more specific directions. i know you mash boiled potatoes and mix 2 eggs and flour, he added some salt this time.

You roll a portion of the dough into a long rope

and then cut them into 1/2 inch segments.

We have a gnocci maker (ours doesn't have a handle, just a hole at the top),

but you can use a fork.

Put the pasta on the fork and quickly roll it down the fork (or gnocci maker) with your thumb. (even though the picture show you can use any finger)

Eventually you boil the fresh pasta in salted water until they float to the top.

I found the pictures here.

Aaron made a white sauce and added garlic salt, sage and salt and pepper. Again no amounts, because this is Aaron's recipe!

Loma Saltado

Aaron made this on Sunday. It is one of my favorites. It is a Peruvian dish that he learned how to make while in Argentina. As with most of his recipes he doesn't write down quantities but I'll try to remember how much he used.

1 lb beef, sliced thin for stir frying
1 clove garlic, minced
1 onion, sliced
1 tomato, thinly sliced
1 tsp. oregano
1/4 tsp. salt
1/4 tsp. pepper
French fries
rice

It's really easy. Stir fry the onions, garlic, beef and tomato together until beef is cooked and onions are tender. Add salt and pepper and oregano. Serve with rice on bottom, then French fries and the the beef mixture.
You can use frozen fries or slice up a couple of potatoes for frying or baking. Only make as many fries as you will eat that night, they don't keep well.

We served this with a traditional Argentine salad of lettuce, lots of onions slices and a sliced tomato with a simple oil and vinegar dressing.