Provoleta
Ingredients: 1 lg. aged Provolone cheese
1/3 cup flour
2 Tbs. fresh oregano leaves
2 tsp. chili powder
1/2 tsp. salt
Dash pepper
2 tsp. olive oil
Rustic baguette, cut into 1/2-inch thick slices Preparation: Dredge cheese in flour and dust off any excess flour. Mix oregano, chili powder, salt, pepper and olive oil into a paste and smear over top and bottom sides of cheese. Place cheese, spice side down, on a hot grill and heat until cheese just begins to melt but is still firm, about 2 to 3 minutes. Flip cheese and grill for 1 additional minute or until both sides have grill marks. Remove from heat and place on a platter surrounded by baguette slices. Serves: 8
Chimichurri on Grilled Beef or Chicken Ingredients: A tangy herb sauce made with ingredients such as garlic, parsley, oregano, olive oil
8 cloves garlic, minced
1 tsp. chili powder
1 large bunch Italian parsley, chopped
1 Tbs. fresh oregano leaves
1 tsp. salt
1/2 tsp. pepper
1/2 cup olive oil
3 Tbs. white wine vinegar
Chicken breast or beef per guest's preference Preparation: Make a tangy herb sauce with garlic, parsley, oregano, olive oil, etc. Marinate the chicken in this sauce and then grill the chicken approximately 10 minutes on both sides or until done. For the chimichurri sauce, finely chop the oregano and add that to the parsley. Combine this with olive oil, vinegar, garlic, chili powder, salt and pepper. Stir this all together and place this on top of the chicken once it has been grilled. Serve this with grilled asparagus. Brush the asparagus spears with olive oil, lemon juice and salt and then grill. You can also serve a Zesty White Bean Salad with this by adding lemon and chopped tomatoes to cannellini beans.
Expert Tip: What you might find -- if you were eating in Argentina or anywhere in Latin America -- is a lot of spicy foods that are very similar to the Creole cuisine in Louisiana, New Orleans. There is a world of peppers -- also tropical fruit, plus a lot of good grilled meat like chicken, veal and pork. Expert Tip: It is always good to make sure that you follow your proper temperatures of keeping your food items cold when they're supposed to be cold, and especially your meat. Keep the meat below 45 degrees until you prepare it. After you prepare it, try to keep it maintained at 140 degrees.
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