Argentina (Part 2)


Carne y Chimichurri

Argentinean flank steak with parsley sauce. Pictured above (top right) with bunuelos de espinaca (top left) and tzatziki sauce (bottom).

Total time: 40 minutes
Servings: 8


  • 1/2 cup distilled white vinegar
  • 2 medium-size jalapenos, finely chopped
  • 8 cloves garlic, minced
  • 8 bay leaves
  • 1 cup fresh Italian parsley, finely chopped
  • 1 cup fresh cilantro, finely chopped
  • 1 cup fresh oregano, finely chopped
  • 2/3 cup extra-virgin olive oil
  • salt and pepper
  • 1.5kg flank steak (can substitute tenderloin if flank steak not available)



  1. Preheat a grill or broiler to high.
  2. In a food processor, combine vinegar, jalapenos, garlic, and bay leaves. Puree until smooth. Add the herbs, olive oil, salt, and pepper. Puree briefly until well-blended. Set aside.
  3. Season the flank steak with olive oil, salt, and pepper and grill/broil the steak medium rare. Slice the steak thinly. Serve with chimichurri sauce.


Family Ratings

  • Mama: 5/5 for chimichurri sauce, fantastic!
  • Papa: 4.7/5, great steak and great sauce!
  • Girlie: 3/5, I don’t really like steak
  • TW: 5/5, the steak and sauce combination is perfect
  • McM: 4/5, I don’t generally like steak but the chimichurri sauce is very flavorful and I think it would go well with many other dishes

Original recipe:


Argentina (Part 1)


Bunuelos de Espinaca

Argentinean spinach fritters.

Total time: 60 minutes
Servings: 8


  • 1 1/4 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground nutmeg
  • salt and pepper
  • 450g fresh baby spinach, chopped and steamed
  • 3/4 small onion, finely chopped
  • 3/4 cup milk
  • 3 eggs, beaten
  • oil for frying (liquid coconut oil recommended)



  1. Chop spinach, then steam over boiling water for 4-5 minutes until fully wilted.
  2. Mix spinach and onion together in a bowl. Add milk and eggs. Mix well.
  3. In a separate bowl, whisk flour, baking powder, nutmeg, salt, and pepper together.
  4. Stir flour mixture into spinach mixture until batter is evenly combined.
  5. Heat about 1 inch of oil in a large, deep frying pan over low-medium heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately.
  6. Drop batter (about 1 tablespoon per fritter), into the hot oil. Fry until outside edges of fritters are golden brown (3 – 4 minutes per side). Remove fritters with a slotted spoon and drain on paper towel. Repeat with remaining batter, adding more oil and adjusting oil temperature as needed.
  7. Serve with tzatziki sauce and chimichurri.


Family Ratings

  • Mama: 4/5, very good as an appetizer!
  • Papa: 3.5/5, somewhat bland but the coconut oil adds a nice flavor
  • Girlie: 2/5 by themselves, but 4/5 when served with tzatziki sauce
  • TW: 2.5/5 by themselves, 4/5 when served with tzatziki sauce or chimichurri

Original recipe:

Trinidad & Tobago


Crab Pilau

Trinidadian braised rice with crab and coconut milk.

Total time: 60 minutes
Servings: 8-10


  • 3 tablespoons butter
  • 1 1/2 cup purple onion, finely chopped
  • 4 cloves garlic, minced
  • 1 hot chili, finely chopped
  • 3 tablespoons curry powder
  • 3 uncooked white rice
  • 4 400ml cans coconut milk
  • 2 cups water
  • salt to taste
  • pepper to taste
  • 700g canned crab meat, drained
  • 4 tablespoons green onions, chopped
  • 3 tablespoons lime juice
  • lime wedges for garnish


  1. In a large skillet, melt butter over moderate heat until foamy. Add onions, garlic, and chili and cook, stirring frequently, until onions are soft and translucent (about 5 minutes).
  2. Add curry powder and continue stirring (2-3 minutes). Add uncooked rice and continue stirring until rice is coated with the onion mixture (2-3 minutes).
  3. Stir in coconut milk, salt, and pepper to taste. Bring to a boil over high heat. Reduce heat to low, cover, and simmer undisturbed (15 minutes).
  4. Stir in 1-2 cups water, bring to a boil again, then reduce heat to low, cover, and simmer until the rice is fully cooked (15-20 minutes).
  5. Stir in crab meat, green onions, and lime juice. Simmer until the liquid has been absorbed by the rice and crab is heated through (about 5 minutes).
  6. Serve with lime wedges for garnish.

Family Ratings

  • Mama: 3.5/5, very filling!
  • Papa: 4/5, could use less rice and add shrimp
  • Girlie: 3.5/5
  • TW: 4/5
  • McM: 3/5, somewhat heavy so I would recommend substituting half the regular coconut milk for “lite” coconut milk and reducing the amount of rice


Original recipe:

Chile (Part 2)


Caldillo de Congrio con Vino Blanco

Chilean seafood stew.   

Total time: 60 minutes
Servings: 6-8


  • 3 tablespoons olive oil
  • 1 large onion, thinly sliced
  • 1/4 red bell pepper, diced
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon chili powder
  • 4 cups vegetable stock* (see notes below)
  • 4-6 tablespoons fish sauce to taste* (see notes below)
  • 3 medium tomatoes, peeled, seeded, diced
  • 1 bay leaf
  • 3 cups parsley, chopped
  • 1 1/2 cups dry white wine
  • 4 cod fillets* (see notes below)
  • 250g scallops
  • 250g shrimp
  • 250g mussels
  • 1 cup 18% cream
  • 1 egg yolk


  1. Heat oil over medium heat in a large saucepan. Add onion and saute until softened but not browned (4 minutes). Add bell pepper, carrot, garlic, cayenne pepper, chili powder and cook, stirring (2 minutes).
  2. Transfer the onion mixture to a large pot. Add broth, fish sauce, tomatoes, bay leaf, and parsley. Season with salt and pepper to taste. Bring to a boil, then reduce to simmer over low heat (10 minutes). Remove bay leaf.
  3. Add cod, shrimp, scallops, and mussels. Simmer over low heat until fish and scallops are opaque, shrimp are pink, and mussels open (10 – 15 minutes).
  4. In a small bowl, whisk heavy cream with egg yolk. Ladle a small amount of hot soup into the egg mixture before adding to soup (to prevent egg and cream from curdling). Simmer (2 minute).
  5. Garnish with additional parsley and serve.

Family Ratings

  • Mama: 5/5
  • Papa: 4.5/5, could use a little less parsley but otherwise an excellent stew!
  • Girlie: 5/5
  • TW: 5/5,
  • McM: 4.5/5


  • Congrio is not available in North America, but any firm-fleshed white fish can be substituted. We used cod, but other options include halibut, sea bass, red snapper, grouper, or monkfish.
  • The original recipe included fish stock but we were unable to find this in our local grocery stores. We substituted by using vegetable broth and adding fish sauce.

Original recipe:

Chile (Part 1)



Hearty Chilean side dish with sausage, potatoes, and chard.

Total time: 45 minutes
Servings: 6-8


  • 3 tablespoons olive oil
  • 1 large onion, diced
  • 3/4 red bell pepper, diced
  • 2 large bundles of chard, stems removed, cut into 1cm strips
  • 2 thick slices country bread, cubed
  • 3 small potatoes, cooked, cubed
  • 5 large chicken sausages, cooked, sliced
  • 4 eggs
  • 1/3 cup milk
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste


  1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the onion until translucent (4-5 minutes). Add the pepper and cook (2 minutes). Add chopped chard and cook until wilted (3-5 minutes). Season lightly with salt. Remove from skillet at set aside.
  2. Heat another tablespoon of oil over medium-high heat. Fry the bread cubes (5 minutes). Remove from skillet and set aside on a plate with paper towel.
  3. Heat another tablespoon of oil over medium-high heat. Brown the potatoes (5-10 minutes).
  4. Combine the potatoes, bread cubes, and chard mixture in the skillet. Add sausages. Warm of medium heat.
  5. Beat the eggs with the milk and season with cayenne pepper, salt, and pepper to taste.
  6. Add the egg mixture to the skillet and stir until egg is cooked (2 minutes).
  7. Serve warm.


Family Ratings

  • Mama: 5/5, the chard is an excellent addition to the recipe!
  • Papa: 4/5, could have used fewer potatoes but otherwise delicious!
  • Girlie: 4.5/5
  • TW: 4.5/5,
  • McM: 3.5/5

Original recipe: