Tonight: Paraguay





The flag of Paraguay has different images on the obverse and reverse sides. Who knew?

We made empanadas de carne.



I boiled the eggs.



Then I cooked the meat filling with garlic, onion and green pepper.



Then I added the egg to the meat mix.



Next I made the dough with salt, flour. baking powder, lard, and water.



Then I filled the dough with the filling.





Then I fried one in oil. LOL fail, no picture though.

I baked the rest after brushing with a beaten egg, then served with hot sauce.



Finished product:



Results: These were pretty meh. I wouldn't call it a complete failure, but it ranks with the South Africa dish as my least favorite. I can't help but think I did something wrong, but I don't know what that might be. I think cheese would have been an improvement.

These remind me of a cornish pastie, though by your comments I think you may of preferred a pastie! I'm spun out about their flag! Would this be the only national flag that has a different emblem on each side? Good trivia night question imo.

This are Paraguayan? We eat this in Mexico all the time. I guess it is simple enough that could have been created in both countries.

I think it is a ubiquitous Latin American comfort food. My wife found this particular receta on a web page for US parents adopting Paraguayan children and how to provide them with a familiar comfort food. I've also had them in Mexico, but never with egg and usually with cheese.

There are many kinds of empanadas. I've had them with seafood, cheese, picadillo, beans, etc. In Pachuca they have a very tasty kind of empanada, I don't remember what they put in it, but I remember loving it.

Tonight: Argentina



We made spice rubbed flank steak with salsa criolla.



We first made a dry rub with garlic paste, thyme, black pepper, chili powder, brown sugar and salt. We rubbed the steaks, covered and refrigerated overnight.





Also the night before, we made the criolla. we combined onion, tomato, red pepper, olive oil, vinegar, water, garlic paste, thyme, salt and black pepper, mixed well and chilled overnight.



Today, I grilled the steaks over lump charcoal, cut and served.







With wine:





Finished product:



Results: We eat flank steak about once a month, and this is the best flank steak I've ever made. I like the criolla even more than the chimichurri. The wine paired very nicely as well. I'll be making this one again.

holy ****

I know, Emma has gotten a lot bigger since the last time she kicked your ass.

I'VE GOTTEN BIGGER TOO

REMATCH

RIP Uncle Bob.

And the last 6 dishes have me wishing I could cook.

I got some steaks out tonight, gunna try this rub on them.

Unfortunately, I can't marinate them for to long as it's pretty close to dinner time. Will also go for that criola that looks like a brilliant side dish to steak.

I love flank steak. I love doing it with a red wine/soy marinade or a soy/balsamic reduction sauce.

Had this tonight for dinner, I've used rump steak as that was what I had out of the freezer at the time.



Big fan of this one as well, I love the fact that it contains ingredients that you would normally have kicking around the house. Good pick crash.

I may have to make this next week. Pretty straightforward.

That is what I usually do too. I think I was in a rut, but I didn't realize it until a few days ago.

Looks good!

The leftovers make for great huevos rancheros.