Argentinian Recipes

Have seen variations of this recipe to include cilantro and mango.

I grew up on my mother making this candy for my brothers and I and still love this candy today. I have never known any exact measurments for it, but as long as you don't add too many potatoes and get the dough too thin it is impossible to mess up. Hope you enjoy!

THE WORD PIQUILLO IN SPANISH TERMS, MEANS "LITTLE BEAK" WHICH IS THE SHAPE OF THE PEPPER. THUS IN THE SAME TOKEN, THE WORD PIMENTO TRANSLATES TO PEPPER WHICH ARE ONE IN THE SAME. THE PIQUILLO PEPPERS ARE FOR THE MOST PART, GROWN IN NORTHERN SPAIN, HAND PICKED AND THEN ROASTED SLOWLY OVER OPEN FIRES. AS THE PEPPERS COOL DOWN, THEY ARE THEN PEELED AND PACKED IN JARS OR TINS. THE ROASTING SWEETENS THE PIQUILLO AS IT DOES ANY ROASTED PEPPER. I'VE HAD THEM IN SPAIN AND THEY ARE GREAT. THE PIQUILLO PEPPERS FROM LODOSA, “PIMIENTO DEL PIQUILLO DE LODOSA” ARE CONSIDERED THEIR CADILLAC. HOWEVER, THE PRICE THAT YOU HAVE TO PAY FOR THEM HERE BARELY JUSTIFIES THE TASTE. ROAST YOUR OWN RED PEPPERS, USE A BED OF FRESH BABY SPINACH AND SOME GOOD IMPORTED PROSCIUTTO.

Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It's incredible with steak, as you will see!

A vanilla bean pod or cinamon stick can be added to the dulce de leche while simmering to add flavor (remove before spreading on obleas). Substituting raw sugar for white sugar has a similar effect. Sometimes finely ground espresso beans, cloves, or cinamon are sprinkled on the dulce de leche. As a syrup (cooked for only about an hour and a half) dulce de leche is good on ice cream or crepes. A sligtly thicker version is often spread on toast. The Colombian version is called Arequipe and is also quite good; it can be found at http://recipes.epicurean.com/recipe/13080/arequipe.html (that recipe also mentions a frequent shortcut--boiling condensed milk in the can--which can also be used on obleas).