Seven Fires: Grilling the Argentine Way
Language: English
Pages: 278
ISBN: 1579653545
Format: PDF / Kindle (mobi) / ePub
Gloriously inspired recipes push the boundaries of live-fired cuisine in this primal yet sophisticated cookbook introducing the incendiary dishes of South America's biggest culinary star. Chef Francis Mallmann―born in Patagonia and trained in France's top restaurants―abandoned the fussy fine dining scene for the more elemental experience of cooking with fire. But his fans followed, including the world's top food journalists and celebrities, such as Francis Ford Coppola, Madonna, and Ralph Lauren, traveling to Argentina and Uruguay to experience the dashing chef's astonishing―and delicious―wood-fired feats.
The seven fires of the title refer to a series of grilling techniques that have been singularly adapted for the home cook. So you can cook Signature Mallmann dishes―like Whole Boneless Ribeye with Chimichuri; Salt-Crusted Striped Bass; Whole Roasted Andean Pumpkin with Mint and Goat Cheese Salad; and desserts such as Dulce de Leche Pancakes―indoors or out in any season. Evocative photographs showcase both the recipes and the exquisite beauty of Mallmann's home turf in Patagonia, Buenos Aires, and rural Uruguay. Seven Fires is a must for any griller ready to explore food's next frontier.
simmer over medium heat, crushing the tomatoes with a wooden spoon. Simmer for 5 minutes to blend the flavors. Remove from the heat and set aside. Heat the olive oil in a caldero or large Dutch oven over medium-high heat. Add the diced pancetta, the remaining 2 bay leaves, and the rosemary sprig and sauté until the pancetta becomes translucent and renders its fat. Add the beef and the remaining 4 garlic cloves, raise the heat to high, and cook until the meat is well browned on all sides. Season
641.5982—dc22 2008037367 Design by Jan Derevjanik Principal photography by Santiago Soto Monllor Recipe development by Donna Gelb and Lucía Soria Printed in China First printing, April 2009 10 9 8 7 6 5 4 3 2 1 iv TJ162-1-09 Pi-029 175L CTP.indd iv 2/10/09 4:43:39 PM Cyan Magenta Yellow Black TJ162-1-2009 IMUS 7/WPX0238 Seven Fires W:8.5”XH:10” 175L EX 140gsm gold east M/A Magenta (V) To Patagonia—the land of my childhood, the land that inspired my life. v TJ162-1-09 Pi-029 175L CTP.indd
olives are particularly good because their slightly crisp crust melts pleasantly on your tongue. Also, the type of red wine vinegar used in the Kalamata brine complements the tartness of the capers. | Serves 4 4 boneless, skinless chicken breast halves, about 6 ounces each Coarse salt and freshly ground black pepper 1⁄4 cup pitted Kalamata olives, finely chopped 1 tablespoon capers, rinsed, dried, and finely chopped 2 tablespoons minced fresh oregano, The sitting/dining room of Hotel &
closing of the American frontier, at the dawn of the twentieth century, Butch Cassidy and the Sundance Kid moved their bankrobbing business here. When Charles Darwin contemplated Patagonia on his voyages of scientific discovery, he referred to it as “this cursed land.” How wrong he was! If you were to look to one place to find the wild authentic heart of Argentina, it would be Patagonia. Although I have lived all over the country, I think of myself first as a son of Patagonia. In the lore of its
flavorful. While this method works very well with a thin, quick-cooking steak or a smashed lamb chop, with lower heat you can cook a bigger piece of meat for a longer time; I’ve made many rib roasts on the chapa and they always have a nice crunchy, salty brown crust and tender succulent meat inside. A good size for a chapa is 30 inches square on legs 12 to 15 inches high. This gives plenty of surface area and enough clearance to make a quick, hot fire with kindling wood and small branches.