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spanish sauce 2
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ok so here is a bit more info on the spanish sauce beginnig with 'g'. i had it as a sauce with a kebab. the guy said it was called gaucho or gauchi or something like that but i havelooked on the net an cannot find it
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Dermot - if you look thru these Spanish recipes you might find something:
http://fooddownunder.com/cgi-bin/search.cgi?q= spanish
http://fooddownunder.com/cgi-bin/search.cgi?q= spanish
Gaucho-Grilled Steak with Chimichurri Sauce Recipe courtesy Tyler Florence
Chimichurri:
6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
Chimichurri:
6 garlic cloves, minced
2 jalapenos, minced
1/4 cup red wine vinegar
1 bunch fresh flat-leaf parsley, finely chopped
1 handful fresh oregano, finely chopped
2 limes, juiced
1 cup olive oil
1 teaspoon kosher salt
1 teaspoon crushed black peppercorns
4 pounds skirt steak, trimmed of excess fat
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Combine the garlic, jalapeno and vinegar in a bowl. Stir in the parsley, oregano, and lime juice. Whisk in the olive oil and season with salt and pepper. Mix well and set aside at room temperature to allow the flavors to marry.
Marinate the steak in olive oil for 30 minutes, turning to coat both sides.
Preheat an outdoor charcoal grill or oven broiler to high. Remove the steak from the oil and season both sides with a generous amount of salt and pepper; you should see the seasoning on the meat. Grill the steaks on the hottest part of the barbecue for 4 minutes per side, until well charred. Transfer the steak to a cutting board and let stand for 5 minutes. Cut the steak across the grain on the diagonal and fan the slices out on a platter. Spoon some chimichurri over the meat and serve with the remaining sauce at the table.
ARGENTINA
Argentine Honey Beef Skewers
Brush this favorite Gaucho sauce onto real Argentinean cuts of meat, like skirt steak. Apply honey dressing liberally while grilling so that beef is brimming with flavor and after cooking to add an extra kick.
1 egg
3/4 cup mayonnaise
1 tbsp salt
1 tsp mustard
1 tsp white pepper
1 tbsp vinegar
1 1/2 cup olive oil
6 tsp lemon juice
2 tbsp 100% pure honey
-- Place egg yolk, mayonnaise, salt, mustard, white pepper and a tsp of vinegar in a deep dish
-- Mix ingredients thoroughly
-- Slowly pour 1 cup of olive oil into mixture
-- Whip mixture to keep from thickening
-- Slowly add the lemon juice, honey and the remaining oil
-- Lastly, add the egg white and mix until the mixture stiffens and forms �peaks�
-- Set mixture aside
-- In a shallow dish, place 6-8 skewers of meat
-- Brush all sides of meat with honey-mayonnaise mixture
-- Grill meat (to preference)
-- After the skewers are grilled, brush remaining sauce over skewers to add an extra kick of flavor
Argentine Honey Beef Skewers
Brush this favorite Gaucho sauce onto real Argentinean cuts of meat, like skirt steak. Apply honey dressing liberally while grilling so that beef is brimming with flavor and after cooking to add an extra kick.
1 egg
3/4 cup mayonnaise
1 tbsp salt
1 tsp mustard
1 tsp white pepper
1 tbsp vinegar
1 1/2 cup olive oil
6 tsp lemon juice
2 tbsp 100% pure honey
-- Place egg yolk, mayonnaise, salt, mustard, white pepper and a tsp of vinegar in a deep dish
-- Mix ingredients thoroughly
-- Slowly pour 1 cup of olive oil into mixture
-- Whip mixture to keep from thickening
-- Slowly add the lemon juice, honey and the remaining oil
-- Lastly, add the egg white and mix until the mixture stiffens and forms �peaks�
-- Set mixture aside
-- In a shallow dish, place 6-8 skewers of meat
-- Brush all sides of meat with honey-mayonnaise mixture
-- Grill meat (to preference)
-- After the skewers are grilled, brush remaining sauce over skewers to add an extra kick of flavor
This is in German - but sounds like it might be what you were talking about in your first post - if you can take it to one of the free online translating websites, you might be able to use it:
Gaucho-Sauce nach KSA
Categories: Saucen
Servings: 1 Rezept
Ingredients
Ketchup
Worchestersauce
Senf
Streuw�rze
Pfeffer
Chilipulver
Essiggurken
Quelle
Hauptk�che des KSA
Erfasst *RK* 26.08.01 von
R. Liebhauser
Gepostet von: Ralph Liebhauser
Die Essiggurken ganz klein wuerfeln. Die restlichen Zutaten miteinander zu einer Sauce verruehren. Abschmecken fertig. Zu Pommes, Steacks usw. verwenden.
Gaucho-Sauce nach KSA
Categories: Saucen
Servings: 1 Rezept
Ingredients
Ketchup
Worchestersauce
Senf
Streuw�rze
Pfeffer
Chilipulver
Essiggurken
Quelle
Hauptk�che des KSA
Erfasst *RK* 26.08.01 von
R. Liebhauser
Gepostet von: Ralph Liebhauser
Die Essiggurken ganz klein wuerfeln. Die restlichen Zutaten miteinander zu einer Sauce verruehren. Abschmecken fertig. Zu Pommes, Steacks usw. verwenden.
Where in Spain were you? -there are a lot of regional variations across the country - Gallician to Andalucian and all ports in between have their own takes on recipes....
OK - so its for pinchitos (- kebabs in Spain -) & a pork kebab served with a spicy sauce is found there called a pincho (as in the tapas for a 'morsel' ) - or pincho de cerdo: - cubes of pork, bbq'd and served with a highly seasoned sauce.
I don't know al the different types of tapas- far too many to get to grips with! but one tapas like a Pincho Diablo is pork marinated in Spanish paprika, so its likely I'd guess that the sauce at least would have that in t.
I'd go with the chimmichurri but that omits tomatoes - what about this offering?
Pinchos de cerdo con salsa de guayaba - pork skewers with guava sauce? Its got a G in it and is red:
Instant guava sauce recipe would have: guavas blitzed to a puree, beef stock, salt, pinch of sugar and a touch of dark rum. Plce all in a pan, bopil, reduce heat and cook til smooth for 10 mins. Add extra spices to taste - paprika, chilli, chipotle chillis, etc. A touch of smoked paprika would give it a bbq essence as well. Serve over the kebabs with a crunchy side salad, rice etc.
Or go back to te guy and get him to write it all down....?
Have a peachy weekend..
OK - so its for pinchitos (- kebabs in Spain -) & a pork kebab served with a spicy sauce is found there called a pincho (as in the tapas for a 'morsel' ) - or pincho de cerdo: - cubes of pork, bbq'd and served with a highly seasoned sauce.
I don't know al the different types of tapas- far too many to get to grips with! but one tapas like a Pincho Diablo is pork marinated in Spanish paprika, so its likely I'd guess that the sauce at least would have that in t.
I'd go with the chimmichurri but that omits tomatoes - what about this offering?
Pinchos de cerdo con salsa de guayaba - pork skewers with guava sauce? Its got a G in it and is red:
Instant guava sauce recipe would have: guavas blitzed to a puree, beef stock, salt, pinch of sugar and a touch of dark rum. Plce all in a pan, bopil, reduce heat and cook til smooth for 10 mins. Add extra spices to taste - paprika, chilli, chipotle chillis, etc. A touch of smoked paprika would give it a bbq essence as well. Serve over the kebabs with a crunchy side salad, rice etc.
Or go back to te guy and get him to write it all down....?
Have a peachy weekend..
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