A nicely international dinner with folk from in and around Buenos Aires, São Paulo, and Seattle. Conversation bounced between Spanish and English, and, I’m reasonably certain that all had a good time. We’ve tentatively been asked by one of the locals to come out to their home in the province (about an hour away) and be their private chefs for a dinner party sometime in the next month or two.
Our version of a classic Vitello Tonnato, here usually called vitel toné (which is almost the Piemontese name for the dish, it should be tonné, and in Spanish, though rarely used here, ternera atunada). Our version – thin slices of peceto, or veal top-round steak, quickly poached in, and then left to marinate in, bacon stock. The tuna sauce is a blend of mayo, tuna, anchovy, capers, Chinese chili-bean paste, salt, and pepper. The garnish, chopped hard-boiled egg, pickled tiny green chilies, and chives.
Salentein Blanc de Blancs Brut Nature
A classic Chilean version of locro, called the Locro Falso, which I’ve written up in detail before as part of my “L Word” project. Basically, a really delicious vegetable soup based on squash and potatoes with added green beans, celery, carrot, tomato, onion, corn, peas, and flavored with cumin and smoked chili. Garnished with grated pecorino cheese.
La Liga de Enologos “El Regreso” Semillón & Chenin Blanc, 2021
An off-beat one from a dinner many moons ago, with some changes. The base is a Gorgonzola Cheesecake, with a potato chip crust, and garnished with a balsamic glazed daikon radish round, some crisp serrano ham, chive batons, and toasted almonds.
Chakana “Nuna Vineyard” Syrah-Malbec Rosé, 2021
The main course, a Slow-Braised Pork Shoulder – with some Korean touches to the dish – the braising liquid a mix of onions, garlic, celery, ginger, herbs (parsley, cilantro, mint), white wine, white wine vinegar, doenjang, gochujang, maple syrup, and soy sauce. Cooked in a closed pot at very low heat for about four hours until it’s falling apart tender. Topped with a carrot fondue – finely diced carrots cooked in cream, marsala, and honey. And accompanied by a sort of pajeon, a rice flour and egg Korean pancake with green onions, beet greens, cabbage, garlic, and chilies. Yum on the last, I’m going to make that more regularly, just for myself!
Terrazas de los Andes Cabernet Franc Reserva, 2020
And, a Tangerine Tart, an egg, sugar, butter, tangerine juice and zest, and saffron blend over a sable style crust, with a scoop of a white chocolate and Hesperadina (local sour orange liqueur) mousse.
Amalaya Dulce Blanco de Corte Torrontés-Riesling, 2021
That is all.
