Grilling The Argentine Way

Author Of New Grilling Book "Seven Fires" Brings His Favorite Recipes For Cooking Over Open Fire To "The Early Show"

(CBS) 

Peached Pork
Serves 6
1 boneless pork loin roast, about 2 pounds, butterflied
8 garlic cloves, minced
2 tablespoons minced fresh rosemary leaves
7 to 8 tablespoons extra virgin olive oil
Coarse salt and freshly ground black pepper
6 small peaches, skin on, cut in half and pitted
4 tablespoons unsalted butter, cut into small pieces

Lay the meat out on a work surface and trim off all fat and membrane. Using a meat mallet, pound to an even thickness of 3/4 inch.

Combine the garlic, rosemary, and 6 tablespoons of the olive oil in a small bowl. Season the pork with salt and pepper to taste, and spread half of the garlic mixture evenly over the surface. Flip the meat, season with salt and pepper, and cover with the remaining garlic mixture.

Brush a 12-inch square or two-burner rectangular cast-iron griddle with 1 tablespoon olive oil and heat over medium heat until a drop of water sizzles on the surface. Add the meat to the hot surface and cook until it is well browned and crusty on the peaches around the meat, cut side down. Dot the butter around and in between the peaches and let them cook until nicely charred on the cut side and slightly softened, about 5 minutes. Transfer to a platter and cover to keep warm.

When the meat is well browned on the first side, turn and cook on the other side, adding another tablespoon of olive oil if needed, for about 7 minutes, or until done to taste. Transfer the meat to a carving board, tent loosely with foil, and let rest for 3 minutes. Slice the meat and serve the peaches alongside.


Burnt Tomato Halves
Serves 4
4 firm but ripe tomatoes
Extra virgin olive oil
Coarse salt
16 black peppercorns (see note)
2 tablespoons fresh oregano leaves

Heat a large cast-iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile, cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef’s knife, cut crosshatches into the surface of the tomatoes. Sprinkle with the peppercorns and oregano, drizzle with more olive oil and serve immediately.

Note: I like whole peppercorns here, but if you find them problematic, coarsely crack or grind them.

[sam-kiley]

bonjour
j'ai aimé bravo, allisson et candice..merci
a essayé les ingrédients sont simples..et sains

[rrozsa]

Oh... I thought the article was going to be about interrogation techniques!